Over the past few years, we’ve been telling you about the frightful amounts of fall fun visitors can have when they come to Bowling Green, Kentucky, the childhood home of horror film director John Carpenter.
This year, though, we’re taking the scare level back to a G-rating as we provide a glimpse into the more family-friendly aspects of a fall trip to Kentucky’s third-largest city. And by G-rating, we mean you’ll find the three best G’s of the season … gourds, goodies and ghosts.
To us, the perfect weekend getaway in Bowling Green with your little goblins includes these highlights:
GOURDS
Fall is the perfect time to visit Jackson’s Orchard, which is home to both a pumpkin patch and pick-your-own orchard. Credit: VisitBGKY
Jackson’s Orchard & Nursery: Since 1966, the Jackson family has been welcoming visitors to their farm. Running every Saturday (from 9 a.m. to 5 p.m.) and Sunday (from 1 to 5 p.m.) in October, the orchard’s Pumpkin Festival means hayrides to the pumpkin patch, corn maze and pick-your-own apple orchard; games; pony rides; a petting zoo; and an array of fantastic food. (Insider tip: Do NOT miss the caramel apples.)
Scarecrow Trail at Lost River Cave: The cave, which runs underneath downtown Bowling Green and is visited via a boat (yes!) is a fantastic experience all year round … but especially in this season when we’re all ready to have a little fun in the dark. But there’s also above-ground entertainment here in the form of walking trails, which get even more perfect in the fall.
That’s when local families, businesses and organizations create themed scarecrows to greet visitors. Between October 4 and 26, from dawn to dusk, you can see about 90 scarecrows and vote on your favorites. And this is no trick but all treats: The trail is totally free, though you’re welcome to make a donation if you’d like.
GOODIES
Chaney’s Dairy Barn:If you crave seasonal flavors and also want to hang out with some big, fuzzy creatures (we’re talking about cows here, not monsters), you won’t want to miss one of the region’s most popular agritourism destinations. Chaney’s offers a self-guided farm tour so families can get a glimpse at how milk gets from cows to grocery stores. They also have a stellar playground, and this time of year, there’s a cow-themed corn maze. There’s a restaurant on site (go for the gourmet grilled cheese – you’re at a dairy farm, after all), but let’s face it, all that is just a prelude to the reason you’re really here … the fresh ice cream. You can choose from more than 50 flavors and won’t go wrong with a single one, though we suggest you lean into fall and make at least one of your scoops (because nobody does a single here) either apple pie or pumpkin.
Meltdown Ice Cream & Soda Fountain: Not to be outdone by what you’ll find on the farm, this iconic ice cream parlor in the heart of downtown also offers an array of seasonal flavors. Starting this month, those include Hello, Pumpkin (self-explanatory); Apple Butter Biscuits, which is sweet cream with apple butter swirl and biscuit cookies; and Pumpkin Un-roll, a cream cheese ice cream with pumpkin roll cake and pumpkin butter swirl. With flavors like that, you’ll want to go for THREE scoops! The shop also offers fall-themed ice cream floats, of course!
Our PR pal in Bowling Green made the ultimate sacrifice and stopped by Meltdown on Tuesday night. That’s Hello, Pumpkin on the left and Apple Butter Biscuits on the right. Credit: Carrie Cavitt
GHOSTS
Photo courtesy of UnSeen BG Tour.
UnSeen BG Tour: These themed history tours are always a hit with visitors, and this year brings the debut of a new ghostly tour that’s family-friendly, “Phantasms Around Fountain Square.” Guides take participants on a 1.5-mile walking tour that explores the haunted history in and around the city’s iconic Fountain Square. Tours depart at 7 p.m. on weekends throughout October.
Dr. Smith’s Spooky Stories: If you want to check out what most people consider the most haunted spot in town, you need to head to Western Kentucky University, nicknamed “The Hill.” That’s where Dr. Tamela Williams Smith, who’s had an interest in the paranormal since she was a student there, shares the stories she’s learned by conducting interviews with at least 100 students, faculty members and staff. The university is home to an array of unexplained phenomena, and this year Dr. Smith has adapted her standard “Hilltop History and Haunts Tour” to create a more kid-friendly ghost adventure, too.
White Squirrels: Are they ghosts? No! But do these tiny rodents look like they’re ready to trick-or-treat? They sure do. Bowling Green’s favorite animals are the rare white squirrels found in abundance here. A great place to see them is on the campus of Western Kentucky University, where they’re revered.
To start scaring up some G-rated fun for your family on a fall visit to Bowling Green, check out www.visitbgky.com.
The family-friendly Dreams Estrella del Mar Mazatlán Golf & Spa Resort, the first Hyatt-branded property to open in the picturesque colonial town of Mazatlán, Mexico, offers an all-inclusive luxury experience in a destination often called the “Pearl of the Pacific Coast” because of its beauty and authentic Mexican charm.
Mazatlán, an up-and-coming destination, is ideal for those wanting to feel a connection with local history, cuisine, and culture. Mazatlán’s treasures include the longest malecón on the Pacific Ocean–and also one of the longest in the world as well as a picturesque lighthouse ranked among the highest working lighthouses in the Americas. The town’s Centro Histórico (historic central district) is classically beautiful with its colorful Colonial-era buildings and cobblestone streets lined with flowering bougainvillea and jacaranda trees.
Other points of interest include the Observatorio1873 accessible by a funicular ride to the top of Cerro del Vigia with its majestic views of the water and stunning sunsets. Also not to be missed is the Gran Acuario Mazatlán, a bustling aquarium is considered as the largest and most significant in Latin America. Among the world’s largest shrimping ports, Mazatlan is home to an array of restaurants, taco stands, and markets serving a variety of shrimp dishes. Renowned for its annual Carnival, the third largest in the world after Rio de Janeiro and New Orleans, Mazatlán’s lively cultural festivals and a vibrant local scene, makes it an enticing destination for travelers.
For those visiting, Dreams Estrella del Mar Mazatlán Golf & Spa Resort offers a wide range of amenities:
Located inside the exclusive Estrella del Mar gated community, just six miles from the Mazatlán International Airport and 20 minutes from the city center
358 ocean-fronting suites including connecting rooms and swim-out suites (the first in the destination) with private furnished balconies or terraces offering stunning Pacific Ocean views and featuring local artwork and neutral tones
Unlimited-Luxury® inclusions such as a fully stocked and daily refreshed in-room mini bar, 24-hr room service and top-shelf spirits
Elevated experiences via the exclusive Preferred Club offering upgrade suites and bath amenities, a pillow menu and dedicated concierge service in addition to a personalized check-in/check-out process
Noteworthy culinary offerings with four à la carte restaurants, a grill, an international buffet, an ice cream booth, and five bars and lounges with options for every palate with no reservations required
On-site activities includinga waterpark with a lazy river (the first in the destination), three oceanfront pools, and dedicated kids’ and teens’ clubs, complemented by live daytime and nighttime entertainment for all ages.
Dedicated adults-only section with its own private pool and swim up bar designed with multigenerational travel in mind
Numerous courts for active guests who can enjoy two tennis courts, six pickleball courts, four paddle courts, and play in one of the most desirable and beautiful golf courses in Mexico designed by Robert Trent Jones, Jr.
New to the region spa and wellness center at Dreams Spa, featuring a variety of vanguard treatments, guided hydrotherapy, a full-service salon, bridal suite, and the area’s only Turkish bath
Exclusive add-on experiences include a guided wine pairing dinner at a wine cellar or a tequila tasting experience
Opportunity to learn about marine life preservation at the on-site turtle sanctuary, a unique experience allowing guests to engage with local conservation efforts
You can find more information about the resort here
Sol y Luna (Cusco): They have forty-three casitas (houses) to accommodate families. They are surrounded by gardens filled with flora native to the Sacred Valley and all face the Andes Mountains. They offer experiences such as tandem paragliding, cycling or hiking through terraced fields, horseback riding to remote villages and kayaking.
La Base Lamay (Cusco): The main purpose of the daily activities they offer is all about conservation and sustainable development through responsible tourism in Lamay. Offerings Family fun offerings include activities such as hikes in the mountains, experiences in local communities, fly fishing, mountain biking, rock climbing, farming and culinary activities, as well asinteractive experiences in the village.
Colca Lodge (Arequipa): Their family suites are perfect for those traveling with children. Consider requesting activities such as lunches cooked by the riverside near the hot springs, visiting an alpaca ranch and condor room, hiking to a pre-Inca ruins near the hotel, or just relaxing treatment at the thermal spa.
Inkaterra Reserva Amazónica (Madre de Dios): An ecological luxury lodge. It offers a varied selection of excursions, including a visit to the Inkaterra Canopy Walkway, a system of bridges 30 meters above the ground. In 2013, Inkaterra Reserva Amazónica was chosen by National Geographic Traveler magazine among the top 25 eco-lodges in the world.
Hotel Paracas, a Luxury Collection Resort (Paracas): They offer family-friendly accommodations with furnished terraces, sea views and garden views. There’s a Kids’ Club as well as an entertainment area for children, where staff organizes fun activities indoors and outdoors.
Decameron (Lima and Tumbes): It is a family-friendly resort with many activities throughout the day. In Peru, you can find them in Lima and Tumbres. You can enjoy activities such as shows, water sports and other sports, in addition to having specialized restaurants, unlimited food, beverages and alcoholic drinks.
FOOD
Traveling with kids can be an adventure, especially when it comes to mealtime. Peru offers an array of delicious and child-friendly dishes that will have your little ones asking for seconds.
Kick off your flavorful journey with a few sips of Inca Kola. A soft drink is a great special treat for kids, especially those who don’t have much soda at home. This soda is sweet and fruity—channeling its main ingredient, lemon verbena. Inca Kola has been around since 1935, so it’s definitely the perfect way to get a swig of authenticity during your trip!
Next on the menu is lomo saltado, a mouthwatering stir-fry that blends tender strips of beef with onions, tomatoes, and fries, served over a bed of rice. It’s like a Peruvian twist on beef and fries—and who doesn’t like fries?
For those with a sweet tooth, Peru offers a delightful treat called picarones. These fluffy doughnuts made from sweet potato and pumpkin are fried to golden perfection and drizzled with a decadent syrup made from molasses and spices. It’s a dessert that will have both kids and adults coming back for more. You also can’t miss out on classic churros, the sweet treat made from crispy fried dough covered in cinnamon sugar—and a side of chocolate dipping sauce.
To introduce your young ones to the bold flavors of Peruvian cuisine, try the savory delight that is anticuchos—or grilled skewers of marinated beef heart or chicken, seasoned to perfection and served with a side of roasted potatoes.
Peru for kids is an immersion into a different culture –a learning experience for the entire family from strolling through cobblestone city streets, exploring ancient remains, and hiking through Peru’s lovely to sampling the different foods and meeting new people. It’s more than that as well. It’s a way to bond with your family and also enjoy what the world has to offer.
The Unicorn Cookie Cups Baking Kit by The Cookie Cups, which comes in a pretty pink box with pink cooking equipment and packaging inside, is the fun at-home baking experience for children three and up to do with a parent or older sibling. The 17-piece kit makes .24 mini size cookie cups and contains the following: 1 apron, 1 measuring cup, 1 silicone baking pan, 1 mini scoop, 24 mini cupcake liners, 1 unicorn horn mold, 1 unicorn plate, 1 whisk, flour, sugar, sweet Belgian chocolate chunks, white chocolate, pink sprinkle mix, pink powder, marshmallows, and vanilla frosting.
One of several kits from the designed to inspire young children there’s also kits for making pizza, pretzel making kit, and their Rainbow Ravioli Making Kit. The latter is an 18-piece set containing the following:
The Cookie Cups, a bakery that sells gourmet cookies in the shape of mini cupcake(s), was created and is owned by self-described serial-entrepreneur Nicole Pomije. The kits are, in ways, a magical way to learn to cook and have funny farm. After all, who doesn’t love unicorns and rainbow ravioli?
“My cuisine has always been at the intersection of food and culture,” said Chef Deborah VanTrece, owner of the Twisted Soul Cookhouse and Pours in Atlanta, Georgia. “Having traveled the world as a flight attendant, I experienced how different cultures have their own versions of what we would call ‘soul food.’ My approach to cooking revolves around taking a modern, global approach to soul food, combined with the food I grew up eating with my family. THE TWISTED SOUL COOKBOOK will take you on a journey around the world right from your kitchen.”
Across chapters filled with vibrant photography, her book offers 100 recipes for dishes ranging from fresh salads and sides, generous entrees, exciting seafood, rich desserts, and brilliant as well as practical pantry staples to amplifying everyday cooking, including dressings, relishes, preserves, and sauces. An engaging teacher and storyteller, VanTrece shows home cooks the way to use techniques both simple and sophisticated to ensure a delicious outcome every time.
ABOUT THE AUTHOR:
Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, Bon Appetit, NPR, Eater, Essence, Thrillist, Buzzfeed, Kitchn, and Food & Wine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine.
She is included in 2020’s Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.
RECIPES
Grandma Lue’s Spinach Rice
3 cups cooked white rice, chilled
2 large eggs, beaten
½ cup unsalted butter (1 stick)
½ cup chopped celery
½ cup red bell pepper
1 cup chopped red onion
4 lbs fresh baby spinach, washed and trimmed
1 cup chopped marinated artichokes
12 oz cream cheese, room temperature
½ cup sour cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon freshly cracked black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon kosher salt
Preheat the oven to 350°. Generously grease a deep casserole or 9 by 13-inch baking pan.
In a large bowl, stir together the cold rice and beaten eggs.
In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally for 2 to 3 minutes, until the onions are translucent and the spinach is wilted.
Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cool for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.
Add the spinach-cheese mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.
Spoon into prepared baking dish, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.
Bacon-Praline Macaroni and Cheese
6 cups elbow macaroni, cooked al dente and drained
1 tbsp Lawry’s Seasoned Salt
1 tbsp ground white pepper
1 tbsp garlic powder
1 tbsp onion powder
3 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup unsalted butter
1/2 cup all-purpose flour
8 cups milk, warmed
6 oz cream cheese, diced
12 oz. American cheese, diced
3 large eggs
8 oz applewood-smoked bacon (8 to 10 slices), cooked and crumbled
Praline topping:
1/2 cup unsalted butter, melted
2 cups coarsely chopped pecans or pecan pieces
1 cup packed light brown sugar
1/2 cup dried breadcrumbs
Preheat the oven to 350 degrees F.
Transfer the cooked macaroni to a large bowl.
In a small bowl, stir together the seasoned salt, white pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup shredded cheddar cheese over the macaroni and toss to combine.
In a large saucepan over medium-high heat, melt the butter. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. Reduce the heat to medium and whisk in the milk. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Add the diced cream cheese and American cheese in batches, stirring until smooth. Stir in 1 1/2 cups of the remaining shredded cheddar cheese and turn off the heat. Add the remaining seasoning mixture and stir well. Quickly whisk in the eggs until they are incorporated.
Country Captain Chicken Stew
This classic dish shows the influence of the Indian spice trade throughout the ports of the old South,’ says VanTrece about her recipe for a dish that dates back centuries.
1 (2 1/2- to 3-lb chicken, cut into 8 pieces
1 tsp Lawry’s Seasoned Salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground white pepper
2 tbsp duck fat or unsalted butter
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 cloves garlic, minced
2 cups chopped tomatoes (3 to 4 medium)
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp red pepper flakes
2 tbsp curry powder
4 sprigs fresh thyme
1 cup chicken broth
1 (13.5-oz can coconut milk
1/2 cup raisins
Salt and freshly ground black pepper
Peanut rice noodles:
1 tbsp vegetable oil
1/2 cup sliced scallions
1 (8.8-oz package rice noodles, cooked according to package directions, tossed in a little vegetable oil to prevent clumping, and chilled for 30 minutes
1 tsp kosher salt
1/4 cup chopped cilantro, plus more for garnish
1/2 cup toasted peanuts, plus more for garnish
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, sprinkle the chicken pieces with the seasoned salt, onion powder, garlic powder and white pepper. Cover the bowl with plastic wrap and refrigerate for 1 to 3 hours to marinate.
In a Dutch oven or heavy-bottomed pot over medium-high heat, melt the duck fat. When hot, add the chicken pieces and cook for 10 to 15 minutes, turning to brown on all sides. Transfer to a platter and set aside.
Spring Pea, Bacon, and Radish Salad
“This dressing is so universally loved, it doesn’t need an explanation,” write VanTrece in the recipe’s introduction. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”
3 cups fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled
6 slices applewood smoked bacon, cooked and crumbled
1 cup thinly sliced radishes
1/2 cup chopped red onion
1/4 cup chopped fresh mint, plus additional leaves for garnish
1 teaspoon lemon zest
2 to 3 tablespoons mayonnaise
1 tablespoon honey
Salt and ground white pepper
In a large bowl, combine the peas, bacon, radishes, red onion, chopped fresh mint, and lemon zest, toss gently with the mayonnaise and honey. Season with salt and pepper to taste, and garnish with whole mint leaves. Serves 6.
Nutritional information
Per serving: Per serving: 195 calories (percent of calories from fat, 54), 8 grams protein, 15 grams carbohydrates, 4 grams fiber, 12 grams total fat (4 grams saturated), 19 milligrams cholesterol, 324 milligrams sodium.
Buttermilk Dressing
“This dressing is so universally loved, it doesn’t need an explanation,” writes VanTrece. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”
Buttermilk Dressing
1 1/2 cups mayonnaise
1/2 cup sour cream
2 cups buttermilk
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cracked black pepper
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh chives
In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth. Pulse in the fresh parsley, oregano, thyme, and chives until just combined. The dressing should be creamy but with a pleasing texture from the herbs.
Makes about 4 cups.
Nutritional information
Per serving: Per tablespoon: 23 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), 3 milligrams cholesterol, 75 milligrams sodium.
Aunt Lucille’s 7UP Pound Cake
About this recipe, VanTrece writes, “This is a pound cake, and the only cake I can ever remember my Aunt Lucille ever making. For me, it will always carry cherished memories of celebrations and good times. This is the kind of recipe that reminds you how good old-fashioned cakes were (and can be). Definitely use 7UP for this recipe because it has a high level of carbonation that helps the cake to rise, and gives it a brighter, fresher lemon-lime flavor than other sodas.”
For the pound cake:
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups cake flour, sifted, divided
3/4 cup 7UP, divided
For the 7UP glaze:
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
2 tablespoons 7UP
1 teaspoon grated lime zest
Preheat oven to 325 degrees.
Spray a 10-inch Bundt or tube pan with nonstick cooking spray (see note above).
In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with 1/4-cup portions of the 7UP, mixing well after each addition.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.
While the cake cools, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon juice, 7UP, and lime zest until smooth.
Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface.
Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.
The cake can be made well in advance, wrapped tightly in plastic, and frozen for up to 4 months. It will keep moist and can be pulled out to thaw several hours before serving. It’s great served alone or with ice cream or fresh fruit compote. Serves 12 to 16.
Nutritional information
Per serving: Per serving, based on 12: 598 calories (percent of calories from fat, 38), 6 grams protein, 89 grams carbohydrates, 1 gram fiber, 25 grams total fat (15 grams saturated), 138 milligrams cholesterol, 36 milligrams sodium.
With summer fast approaching, peak festival season in Chicago will soon be upon us. See below for a list of some of the most exciting programs returning in 2022 (many of them free) along with a few new surprises!
June 2022
Grant Park Orchestra and Chrous. Photo credit Norman Timonera.
Chicago Gospel Music Experience (June 4, 2022): This outdoor festival at the Jay Pritzker Pavilion in Millennium Park, celebrating the Chicago-born genre, brings together traditional choirs, contemporary urban gospel artists, and more. FREE
Chicago Blues Festival (June 9-12, 2022): With a diverse lineup in Millennium Park celebrating the blues’ past, present and future, the Chicago Blues Festival, the largest free blues festival in the world, shares the great Chicago-born music tradition while shining a spotlight on the genre’s contributions to soul, R&B, gospel, rock, hip hop and more. FREE
Andersonville Midsommarfest(June 10-12, 2022): For more than 50 years, this summer festival has celebrated Andersonville’s Swedish heritage, LGBTQ+ pride, and vibrant local business community. For three nights and two days, this vibrant and diverse community will bring together over 75,000 people to celebrate a proud Swedish summer tradition with eclectic music, great vendors, food and free kids’ activities. Suggested donation of $10, as well as proceeds from beer sales, benefit the Andersonville Chamber of Commerce, along with several local non-profit organizations.
Grant Park Music Festival(June 15 – August 20, 2022): For more than 80 years, the Grant Park Music Festival has been Chicago’s summer musical sensation, demonstrating that classical music, performed by a world-class orchestra and chorus, can have a transformative impact on the city. This year will offer a thrilling lineup of music at the Jay Pritzker Pavilion with a mix of contemporary compositions and classical favorites such as Beethoven’s Eroica Symphony, Tchaikovsky’s Sleeping Beauty and Rachmaninov’s Piano Concerto No. 2. Plus there’s plenty of family fun with the Independence Day Salute, Lights on Broadway, and Cirque Goes to Hollywood featuring live aerialists soaring above the stage. FREE
The Summer Smash Festival(June 17-19, 2022): SPKRBX presents The Lyrical Lemonade Summer Smash Festival, the premier Hip-Hop music festival in the Midwest. For three days, on three stages, some of the biggest names in Hip-Hop will perform, including Post Malone and Wiz Khalifa. Tickets range from a 3-Day $275 General Admission Pass, to a $449 VIP Pass.
Chicago Pride Fest(June 17-19, 2022): Celebrate Pride in Northalsted, the country’s oldest official gay neighborhood at this lively fest, featuring live music, dance queens, local food, and more. The following weekend the Chicago Pride Parade (June 26, 2022), one of the largest Pride celebrations in the world, marches through the neighborhood. Suggested donation of $15 for Chicago Pride Fest.
Millennium Park Summer Music Series(June 20 – August 18, 2022, Mondays & Thursdays): With the backing of the Department of Cultural Affairs and Special Events (DCASE), this outdoor program features a wide variety of music from established and emerging artists at the iconic Jay Pritzker Pavilion. FREE
Pride in the Park (June 25-26,2022): An annual outdoor music festival held downtown in Chicago’s Grant Park at the end of June features LGBTQ+ performers, artists, vendors and more. 2-Day General Admission Passes to Pride in the Park start at $100.
Sail Grand Prix
Chicago has been chosen to host the United States Sail Grand Prix (SailGP) at Navy Pier (June 18-19, 2022). If you are not familiar, SailGP is one of the fastest emerging properties in world sports featuring exciting, up-close action as teams race identical F50 catamarans – a highly-technical, hydro foiling race boat that boasts highway speeds – in an annual global championship held in some of the most iconic cities around the world. Ten national teams will compete, comprising the best athletes in the sport representing the United States, Great Britain, France, Denmark, Spain, Japan, Australia, and New Zealand, plus two new franchises from Canada and Switzerland. In June, the F50s will race on Lake Michigan directly in front of the Chicago skyline, marking the first time the championship has ever competed on fresh water! Tickets for single-day waterfront viewing access begin at around $40.
Ravenswood On Tap(June 18-19, 2022): Sip your way through Ravenswood, one of Chicago’s top craft beer neighborhoods and home to many small craft producers. Malt Row is one of the most prolific craft brewing communities in the country – and it’s right in Ravenswood! Enjoy brews from Malt Row, KOVAL Distillery cocktails, plus ax throwing, live music and some of Chicago’s favorite restaurants and food trucks. Suggested donations and proceeds from this event benefit the Greater Ravenswood Chamber of Commerce, Ravenswood Community Council, and several other community organizations.
July 2022
Chicago SummerDance(July 6–September 17, 2022, select dates): The beloved series returns this summer at parks throughout the city this summer. Dancers of all ages and skill levels are invited to take part in introductory dance lessons by professional instructors followed by live music and dancing. FREE
Taste of Chicago (July 8-10, 2022): A bite-sized version of the classic lakefront extravaganza will take place over three days in July — showcasing an estimated 30–40 eateries and food trucks each day, and three mainstage evening concerts. Prior to the main event, a series of Taste of Chicago pop-ups will return this year with food and music events in three Chicago neighborhoods in June. FREE admission; tickets for food and beverages are sold in strips of 14 for $10.
Southport Art & Music Fest (July 9-10, 2022): Chicago’s iconic Southport Corridor blooms to life when Southport Art Fest takes over Waveland and Southport in July. Festival fans will visit the beautiful tree-lined streets of the picturesque neighborhood. Just steps away from the friendly margins of Wrigley Field, the two-day festival will showcase some of the city’s best and most diverse artists. FREE admission; all donations and proceeds benefit the Southport Neighbors Association.
Millennium Park Summer Film Series(July 12–August 30, 2022, Tuesdays): Guests may take a seat at the Jay Pritzker Pavilion or lounge on the Great Lawn as crowd-pleasing movies are presented on the state-of- the-art, 40-foot LED screen. FREE
Pitchfork Music Festival(July 15-17, 2022): Since 2006, the Pitchfork Music Festival has consistently proven to be one of the most welcoming, comfortable, reasonably priced, and rewarding weekends of music around. Hosting 60,000 attendees of all ages from all 50 states and dozens of countries, Pitchfork Music Festival showcases the best up-and-coming music from around the world, as well as special performances from touring stalwarts and legends alike. Featuring diverse vendors, as well as specialty record, poster, and craft fairs, the festival works to support local businesses while promoting the Chicago arts and food communities as a whole. Single day General Admission tickets start at $99 while the 3-Day, General Admission pass is $200.
Wicker Park Fest (July 22-24, 2022): As one of Chicago’s most anticipated summer festivals, and dubbed “Chicago’s Best Street Festival of the Summer ” by the Chicago Tribune, Wicker Park Fest is one of Chicago’s top-drawing festivals, attracting visitors from across Chicagoland and the country with its fantastic music line-up. Building on the area’s unique character, the weekend celebrates the neighborhood with eclectic music, great local food, arts and crafts, and retail vendors. Suggested donation of $10 and all proceeds benefit the local Wicker Park Bucktown Chamber of Commerce.
Pizza City Fest(July 23-24, 2022): Steve Dolinsky – a 13-time James Beard Award-winning food reporter, currently “The Food Guy” at NBC 5 – is creating a pizza festival unlike anything that’s ever been done, over two days in the West Loop. Pizza City Fest: Chicago brings together 39 of the region’s best pizza makers (and one out-of-town guest) for two days of pizza making and appreciation, all in one location – Plumbers Union Hall in the West Loop. Thanks to 10 PizzaMaster ovens on-site, guests will be able to see each pizza maker create, bake and serve up their remarkable pies in the massive parking lot at the Hall. There will also be live music, pizza-themed art, merchandise and a few special treats. Attendees will also be able to take in a series of highly curated seminars and panel discussions with some of the country’s greatest pizza makers in attendance. General Admission 1-Day tickets start at $59 and 2-Day tickets at $89.
Sundays on State (July 24–September 4, 2022, select Sundays): After its enormously successful debut in 2021, Sundays on State, presented by the Chicago Loop Alliance, will return for Summer 2022, with portions of Chicago’s most iconic street, State Street, closing to vehicular traffic again for select Sundays this summer. Join neighbors from every Chicago community and beyond for this free, interactive block party, while safely enjoying art, culture, active recreation, food, drinks, shopping, and local attractions in the heart of everyone’s neighborhood. FREE
August 2022
Windy City Smokeout(August 4-7, 2022): It’s like a weekend-long tailgate at this popular country music festival, known for drawing in the industry’s top names. The 2022 festival lineup includes some of the biggest names in the industry, including Tim McGraw, Miranda Lambert, Sam Hunt, Willie Nelson, and more. Along with today’s hottest country acts, the lineup also includes some of the world’s best pitmasters. Barbecue pros from all over the country will be serving up ribs, brisket, smoked meats and more, highlighting styles from Kentucky, Nashville, Missouri, and Chicago. Local barbecue vendors include Bub City, Lillie’s Q, and Pearl’s Southern Comfort. Ticket prices range from $45 for a 1-Day Sunday General Admission ticket to $185 for a 4-Day pass.
Northalsted Market Days(August 6-7, 2022): The 40th Northalsted Market Days is a weekend long live music street festival celebrating community in Chicago’s landmark Northalsted/Lakeview district. The 1/2 mile long festival features all-day lineups of live music on 6 stages, 250+ unique vendors, arts, crafts, food and drink, DJ’s and dancing, sponsor booths, and more! Estimated attendance of 120,000 people from near and far, representing all colors of the rainbow! Suggested donation of $15, as well as proceeds from festival support local nonprofits, and fund community projects like the Chicago Pride Crosswalks.
Chicago Air and Water Show (August 20-21, 2022): The largest free show of its kind in the country, this waterfront show features stunning aerial displays above Lake Michigan. The show can be viewed along the lakefront from Fullerton to Oak Street, with North Avenue Beach as the focal point. FREE
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. For more information, visit ChooseChicago.com. Follow @ChooseChicago on Facebook, Instagram, and Twitter. #CaptureChicagoExcitement
It’s time to go adventuring with Off the Map Travel’s Reconnect under the Aurora—the ultimate soft adventure Arctic Northern Lights glamping experience for families and friends.
Designed for one group traveling together to ensure safety and social distancing, the Reconnect under the Aurora experience in Sweden is a bucket list adventure taking place in the land of the Northern Lights.
Created for families with children four years and older, the luxury four-night program starts with a flight into Lulea Airport and then transferring for a snowmobile safari through the majestic countryside and across a frozen river to Aurora Safari Camp. Here the luxurious accommodations begin with a stay in a new aurora lavvu, a traditional tepee used by the nomadic Sami people. Each 325-square-foot lavvu has room for up to four guests and is winterized with a large “aurora window” which delivers awe-inspiring views of the Northern Lights. The lavvu also features wood and automatic fuel burners to keep guests cozy during their stay.
“The newly upgraded lavvu accommodations are not only warm, inviting and beautifully furnished, but they also all face north to get the best views of the Northern Lights,” says Jonny Cooper, founder of Off the Map Travel, the designer and exclusive provider of the experience. “The large, clear Northern Lights panel in the side of the lavvu brings an immersive connection with the wilderness and the Arctic culture meaning you’ll never miss a second when searching for the Aurora.”
The second part of the experience features a stay in a log cabin at Arctic Retreat deep in the sub-Arctic woods. Other Instagram worth parts of the holiday include interacting with reindeer, dog sledding, a sled ride, a sauna experience frozen into the lake and more snowmobiling.
Children aged 4-eleven are entertained by an expert Sami guide who teaches traditional survival skills such as how to make Gáhkko bread over a campfire. Older children have the opportunity to learn how to ice fish as well as how to stay safe and dry in the Arctic winter climate.
Reconnect Under the Aurora is a chance to unwind, be together as a family in a totally immersive experience unlike any other.
The five- day, four-night, “Reconnect under the Aurora” package is available until March 2022 and is offered exclusively by Off the Map Travel. Priced from $9145 per person and based on six people with total exclusivity for all activities. The package includes all meals, transfers, two nights in an Aurora lavvu, two nights in a luxurious private cabin at the Arctic Retreat, and more. Flights are additional.
Located in Chicago’s Millennium Park, Anish Kapoor’s Cloud Gate, a 110-ton elliptical sculpture made ofbrilliantly polished stainless-steel plates, now does more than just reflect the Chicago skyline and clouds above and the perfect Instagram backdrop for selfies on the ground. The sculpture, nicknamed The Bean because of its shape, now is also an AI powered chat bot capable of answering questions about the city.
It all began when Covid hit and the constant stream of visitors stopped. The Bean, which is decidedly not good at knitting or baking bread, became focused on moving beyond being the most beautiful gigantic drop of mercury-looking statuary–though we must say it did a great job at that. Eager to be a vital part of the visitor experience, The Bean worked hard at becoming a digital communicator—wanting to interact with the millions of visitors who come to Millennium Park each year.
When my fans come back, thought The Bean, I want to be ready. There were a few bad moments particularly when The Bean learned about other non-Bean art and culture for humans to enjoy in the city. This was a tough realization at first and The Bean did have an existential crisis but thankfully it was quickly dealt with after a few counseling sessions. Another glitch was that The Bean learned more than The Bean really wanted to know about intense fan rivalry between the Cubs and the Sox and how it splits the city into two regions: North of The Bean and South of The Bean. Being wise, The Bean refuses to say which team it likes best and denies reports that it was seen in Wrigleyville wearing a Cubs hat.
“We were surprised, and quite frankly, a little alarmed, when The Bean came to us and asked if we would be open to this new idea, after all we did not know The Bean had become sentient,” said Scott Stewart, Executive Director of Millennium Park Foundation. “However, after talking with Choose Chicago, we realized that our friend, The Bean, could be a great help to all of the visitors to Chicago so we are happy to be part of this project.”
Call it The Bean Knows All. Want to know where to get your favorite style of pizza? What’s happening in the city? Head to explorewiththebean.com to ask The Bean about anything from neighborhood restaurants to what events are happening next weekend as well as the latest in child-friendly activities, things to do, museum exhibits, and more.
Turning this 66-feet long by 33-feet high sculpture, one of the largest of its kind in the world, into an AI powered chat bot called for team work. A partnership was developed between Choose Chicago and Northwestern University Medill School’s Knight Lab, a diverse, multi-disciplinary and multi-generational community of designers, developers, students, and educators working on experiments designed to push journalism into new spaces says Glenn Eden, Board Chair of Choose Chicago, the official organization responsible for promoting Chicago as a global visitor and meetings destination.
“Our team of students was thrilled to have this opportunity to explore the design questions involved in making a conversational system that works well for visitors to Chicago,” said Joe Germuska, Executive Director of Knight Lab. “And if, in the future, The Bean needs us for new projects, we’re ready to help.”
The Bean Ups Its Game
Now that it’s also an AI powered chat bot, The Bean isn’t going to just sit back and relax. That’s not Bean-like. Instead, it wants to make even more friends and provide more information and so is continuously working to take its knowledge base to the next level. And by the way, The Bean loves when people take photos of it or pose with The Bean for selfies. But though The Bean thrives on attention, its goal is not to be The Bean-all when it comes to Chicago.
Instead, The Bean loves to share all that Chicago has to offer. All you have to do is ask.
Cloud Gate sits upon the AT&T Plaza, which was made possible by a gift from AT&T.
Millennium Park, located in the heart of downtown Chicago, is bordered by Michigan Avenue to the west, Columbus Drive to the east, Randolph Street to the north and Monroe Street to the south.
Photos are courtesy of Choose Chicago and The Chicago Architecture Foundation.
Photograph by Penny De Los Santos-Diabetic cookbook, Author Amgela Medearis
“People are eating African American food every day, but they don’t know it,” Angela Shelf Medearis says to me when we chat on the phone. In part, she’s talking about James Hemings who, in the complicated way of slavery, trained in the culinary arts in Paris and became a noted chef de cuisine and yet lived most of his life enslaved. Hemings either created or introduced a variety of the foods we eat now such as macaroni and cheese, ice cream, French fries, meringues, crème brulée, and French-style whipped cream. Another dish he created that we don’t eat regularly if at all is his handwritten recipe for snow eggs–soft, poached meringue, set in puddles of crème anglaise.
Hemings was the son of Sally Hemings, an enslaved woman and John Wayles, the man who “owned” her. The two had six children together. Wayles also had a more traditional family and his daughter Martha married a plantation owner named Thomas Jefferson. Thus, James was the half-brother of Martha Jefferson who “inherited” James (that’s so creepy I even hate writing it) when Wayles died. James was eight when they all came to live at Monticello. His youngest sister, Sally was just an infant. To make matters even more complex, after Martha died and Sally reached some type of maturity—she was probably in her mid-teens, she became Jefferson’s mistress and had six children by him, four of whom lived to adulthood.
So, Sally Hemmings was Martha Jefferson’s half-sister, and her children were half-siblings to Martha and Thomas’s children. I mention all this not only to show how helpless enslaved people were as to what happened to their bodies but also to show how intertwined Black and White families were and how the foodways of both merged.
But while Hemings introduced the Frenchified cookery to America,
Medearis, the founder of Diva Productions, Inc., the organization that produces her multicultural children’s books, cookbooks, videos, and audiocassettes, points out that people weren’t eating black-eyed peas before Africans arrive in this country.
“Back then they even thought tomatoes were poisonous,” she says. “But when they shipped slaves, they also shipped the foods they ate with them because that was a cheap way to feed them,” she says. “The recipes for those foods traveled from one place to the other. If they stopped in the Caribbean or South America before coming here, then the recipes changed with the foods and spices available and the types of cooking techniques.”
“I only cooked enough that social services wouldn’t come and take away my children,” she says with a laugh. But her mother, after she retired, decided she wanted to market her raisin pie for some extra income.
While her mother and sister did the cooking, Medearis who often wears feather boas during her TV appearances and on her PBS cooking show and isn’t shy about being in the limelight, did the marketing.
But when her mother and sister decided to quit, Medearis knew she had to learn to cook if she wanted to keep her food business going.
Now she’s so full force that celebrity chef and restauranteur Bobby Flay arrived for a Jerk Chicken Throwdown while she was marinating jerk chicken for a family get. It was for his Food Network show Throwdown with Bobby Flay.
Who won I ask?
Medearis’s Jerk Chicken
“My chicken had been marinating for hours,” Medearis replies. “He just arrived from Manhattan and threw some spices on his chicken. It burned. I beat Bobby.”
Though she originally didn’t cook Medearis had written several loved historic research. Did I know that George Washington Carver drove a food wagon around to introduce people to healthy foods?
No. I knew that Carver, who famously said, “There is probably no subject more important than the study of food,” was born a slave and became a botanist, author, educator and agriculturalist. He also collaborated with auto magnate Henry Ford on growing peanuts and soybeans.
And don’t even get her started on Carver and black-eyed peas.
“Black-eyed peas, okra, peanuts and sesame seeds, and the oil they produce, are documented contributions from Africa via the slave trade to our American cuisine,” she writes in her syndicated column. “I prepared black-eyed peas any number of ways while doing research for my first cookbook.”
That would be The African-American Kitchen: Cooking from Our Heritage, a best seller that even now 30 years later is considered a standard on the foodways African Americans bought to this country. The problem though was getting it published. Her award winning children’s books were published by Dutton and when she brought the idea for her cookbook, she found an editor there who loved the book. But the editor at the next level turned it down, saying he’d published an African American cookbook almost 30 years earlier and no one bought it. He didn’t think the country was ready for another.
What’s a Kitchen Diva to do? Make a peach pie, of course, as it’s representative of both Black and Southern food history.
“You could hardly get a peach pie anywhere back then in Manhattan,” says Medearis. Wrapping up both the peach pie and the manuscript, separately we presume, she sent both off to the publishing company.
She got the contract.
“That book sold so many copies it was crazy,”
Overall, she’s written 107 books seven of which seven are cookbooks. Published in seven languages, she’s sold a total of 14 million books. But despite that, she’s not ready to stop.
“People ask me when I’m going to retire,” says Medearis who lives in Austin, Texas. “Why should I? I’m having a lot of fun with it. I’m doing what I want to do.”
Creole Chicken Stew
Makes 8 Servings
“This is a quick and healthy version of New Orleans-style gumbo,” writes Medearis about this recipe, which was published in her book, the . “Using frozen vegetables is a real time-saver when making this tasty stew; it’s also the perfect way to use kohlrabi when in season. Select small, tender okra pods for this recipe, and don’t slice them until right before you add them to the stew.”
1½ tablespoons olive oil
1 cup chopped yellow onions
1 cup coarsely chopped carrots
¼ cup chopped celery
4 cloves garlic, minced
1 bay leaf
2 teaspoons diced seeded jalapeño chile
¼ teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
2 tablespoons whole-wheat flour
3 cups reduced-sodium chicken broth
1½ pounds boneless, skinless chicken breasts, cut into 1-inch-wide strips
1 cup peeled cubed Yukon Gold potatoes or kohlrabi, or a combination
1 cup diced zucchini
1 cup halved okra or frozen cut okra
4 cups cooked brown rice
2 green onions, chopped, including green parts
In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add the yellow onions, carrots, celery, garlic, bay leaf, jalapeño, salt, pepper, and thyme and sauté until the onion is translucent, about 3 minutes.
Using a slotted spoon, transfer the vegetables to a plate, leaving as much oil in the pot as possible. Add the remaining ½ tablespoon of oil. Stir in the flour. Cook, stirring constantly, until the flour begins to turn golden brown, about 3 minutes.
Gradually whisk in the broth and cook for another 5 minutes, whisking until smooth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken, potatoes or kohlrabi, and zucchini. Return the sautéed vegetables to the pan. Partially cover and simmer, stirring occasionally, for 20 to 30 minutes.
Add the okra and cook for 15 to 20 minutes. Remove the bay leaf. Serve over ½ cup of rice per person and sprinkle with the green onions.
Kitchen Diva: Tap Your Inner Chef With DIY Recipes
Angea Medearis, the Kitchen Diva, wrote one of her syndicated columns on creating Do-It-Yourself recipes.
“Basically, a DIY dinner recipe is about finding a way to retain the flavors of the recipes you love while using the ingredients that you have on hand,” Medearis writes. “If you have always wanted to free yourself from the restraints of a recipe, now is the time to do it! Think of the current lack of ingredients as permission to tap into your inner chef.”
To ease into creating your own DIY dinner recipes, Medearis suggests starting by making a pot of chowder.
“No one really knows the origin of the term chowder,” she writes, “but whether it came from French, Caribbean, Portuguese or Brazilian cooks, the basic meaning is connected to the large pot that the meal is cooked in.”
Medearis is a history buff paritcularly when it comes to food.
“Chowders were introduced to North America by immigrants from France and England more than 250 years ago. Native Americans called the dish ‘chawder’.” she says noting the word interpreted as “chowder” by early settlers and fishermen in New England.
“The original versions of the dish consisted of a pot filled with a mixture of fresh fish, salt pork, leftover hardened biscuits (which were used as a thickener), onions, water and whatever spices were available, writes Medearis. “A chowder is a delicious way to use the ingredients you have on hand to create a meal that does not require extensive prep or simmering for hours. My recipe for Seafood and Sweet Corn Chowder uses the basic techniques.”
My recipe for Seafood and Sweet Corn Chowder uses the basic techniques for making a chowder, but is designed to accommodate the need to vary ingredients based upon what you have on hand or what you can purchase at the store.
Whether you decide to make a seafood or vegetarian chowder, feel free to create your own version of this DIY dinner.
SEAFOOD AND SWEET CORN CHOWDER
If you don’t have all the vegetables, seafood or spices on hand, omit or substitute the ingredient with what you do have. This chowder will still be delicious without it!
3 tablespoons butter or vegetable oil
1/2 cup (about l large stalk) chopped celery
1/2 medium onion, chopped
1/2 green bell pepper, seeded and chopped
2 garlic cloves, minced or 1/2 tablespoon granulated garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoon ground black pepper
3/4 teaspoon dried dill or tarragon, or 1 tablespoon dill pickle juice
1/8 teaspoon cayenne pepper or red pepper flakes
2 cups chicken broth, seafood stock, clam juice, bouillon fish base or water
1 to 2 large Russet potatoes, or 3 red skin or Yukon Gold potatoes cut into 2-inch cubes, about 2 to 3 cups
2 large carrots, chopped
2 cups frozen corn, thawed, or 1 (15-ounce) can whole kernel or cream-style corn, or 6 ears sweet corn, husk and silk removed, or frozen corn on the cob, thawed with kernels cut from the cobb
2 cups heavy cream, half and half
Whole milk or 2 (14-ounce) cans evaporated milk
1 3/4 to 2 cups fully cooked, skinless salmon chunks, or 1 can (14 3/4 ounces) salmon, drained, flaked, bones and skin removed, or 1 to 2 cups fresh or frozen peeled and deveined shrimp, cooked peeled and deveined shrimp, or cooked crab meat (checked for pieces of shell) or a combination of the seafood equaling 1 3/4 to 2 cups.
1. Place the butter or oil into a large saucepan or Dutch oven placed over medium heat. Add in the celery, onion, green bell pepper, garlic or garlic powder, and 1/2 teaspoon of the salt and pepper, dill, tarragon or dill pickle juice, and the cayenne pepper or red pepper flakes. Saute, stirring occasionally until the vegetables are tender, about 4 to 5 minutes.
2. Stir in the broth, stock, juice or water, potatoes, carrots and the remaining teaspoon of he salt and pepper. Cover and bring the chowder to a boil.
3. Reduce heat to low; stir the mixture, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream or milk, and the salmon, shrimp or cooked crab meat (or a combination of seafood). Simmer on low heat for 10 to 15 minutes or until heated through.
4. Garnish with lemon wedges, chopped parsley or green onions. Serve with toasted French bread or crackers. Serves 6
Here’s the Jerk Chicken recipe that won the Throwdown with Bobby Flay.
Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage,thyme, allspice, pepper, and nutmeg.
Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.
