Category: Product endorsements

Comfort In the Windy City…Chalet Nights at The Peninsula Hotel Chicago

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Thank You all for the support and love you have shown since last week. As my dining companions said last night , stop saying you were not terminated or eliminated, you are in transition. And if the offers , outreach, and opportunities I have received this week are anything to go by, my future is going to be high style.

One outreach  extended towards me, was from the The Peninsula Hotel in Chicago. Their PR department invited me along with with several other  influential Chicago bloggers to experience Chalet Nights at their charming European restaurant/cafe/wine bar Pierrot Gourmet. The recently refreshed  ski lodge themed restaurant is offering Chalet Night devised  by their new Chef de Cuisine Tony Schmidt, who had worked at such other fine institutions as Blackbird, Everest, and Trio.

Each Thursday until March 31 a special Swiss themed menu will be offered for $19 per person ( 2 person minimum) featuring a three cheese fondue( Gruyere, Appenzeller, and Fontina), mountain bread,  a Juniper berry smoked Speck ham , house pickled vegetables, and salad with a Dijon vinaigrette. The meal is finished off with Pear flavored Eau de vie.

Having had my share of fondues both at home and in Switzerland, the meal was excellent. and elegantly presented. A comforting buzz ran through the table and I realized  I forgotten how fun and sensational Chicago can be with it’s various offerings.  Did I mention how exquisite the desserts were? Pierrot Gourmet has a French born Pastry Chef that makes the most incredible variety of flavored macarons that are not too sweet . If you don’t have time for a sit down meal or coffee, the takeout option is there.

Afterward we went over the John Hancock Observatory at the invitation of Zach , the Director of Operations there who partners with The Peninsula Chicago. At the Observatory  we were treated to cocktails, and more nibbles at Lavazza’s Expression Cafe before taking to the indoor ice rink. Imagine all of this 1,000 feet above the city! Great fun. The SKYY High Cocktail ( SKYY Raspberry vodka, Blue Curacao, and Lemonade) and The Hawks Cup ( Makers Mark, fresh ginger, muddles blackberries, and lemon sour) must be tried along with numerous other drinks, and hot and cold coffee drinks. After that, I was most definitely too buzzed to skate, but enjoyed watching the others.

Thank You Peninsula Chicago & John Hancock Observatory for reminding me what I love about my city Chicago.

Peninsula Hotel/ Pierrot Gourmet

108 East Superior Street at the corner of Rush and Superior

Senseo Stay or Go Single Serve Coffee Maker Giveaway

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Happy New Year!

The madness of the holidays is almost over and many of us are about to turn over a new leaf in 2011. Maybe one of your resolutions was for more efficiency and less waste? Well then I have the Giveaway for you. The Senseo Stay or Go Personal Coffee Maker.

Confession: I have resisted the individual coffee makers and pods for a while. My first experience years ago didn’t leave a favorable impression. So I stuck to my old school methods of grinding my beans and brewing. With it just being Certain Someone and myself, that could lead to a lot of expensive wasted coffee. Then I was lucky to get a Senseo Stay or Go to try and I have used it daily for the past few weeks. So easy and convenient with no waste. I have very large mugs and like to make it strong with two Senseo pods. You can fit your travel mug or cup underneath. Ironically after receiving my Senseo from Hamilton Beach, I have been seeing everyone is on the Single Serve Coffee maker trend at all the houses I visited over the holidays. Most important was taste. Certain Someone and I cant agree on coffee and strengths,  but both of us are mutually pleased. He’s picky you know.Germans are the worlds biggest coffee drinkers , besides beer.

So to kick off 2011 I am giving away a Senseo Stay or Go Single Serve Coffee Maker which comes complete with an assortment of Senseo Coffee pods. Its going to be a week of Giveways to kick off the new year. All I need you to do is leave a comment here. If you join my Coco Cooks Fan Page or Tweet this, that counts as double vote. Please be sure to tell me you joined my Fan Page or tweeted in your comments. I will be picking the winner on Saturday , January 8, 2011.

I wish you health, happiness, joy, and prosperity in 2011.

*Coco Cooks received a Senseo Stay or Go Single Serve Coffee Maker from MWW Group for review and for a Giveaway.

Holiday Punch With Talenti Sorbetto…Sparkling Roman Raspberry Punch

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This post is long overdue, but I wanted to create something special with the Talenti Sobetto and Gelatos I received a while back. Certain Someone and I have been enjoying this terrific product immensely since receiving them.

…perhaps many of your readers may be interested in a refreshing cold dessert that is free of dairy, but still decadent and delicious.Talenti Hill Country Peach Champagne Sorbetto is made with the purest of ingredients such as peaches, purified water, cane sugar, champagne, oranges, lemons and white wine. After which the Talenti family incorporates the gorgeous ingredients using the artisanal methods made famous in Italy. Talenti Peach Champagne Sorbetto has zero saturated fats, zero trans fats and is cholesterol-free.Talenti Hill Country Peach Champagne Sorbetto is wonderful for people with dairy sensitivities, because it is not made from dairy by-products of any-kind.  Talenti Sorbettos come in a variety of flavors and are sweeping the nation as one of the top luxury cold desserts of choice.

I received about thirteen gelatos and sorbets . The flavors are incredible.My favorite being the Dulce de Leche. But other than eating them , I brainstormed what more I could do with them. Talenti suggested the classic Bellini.

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Talenti Bellini:

  • Talenti Sorbetto
  • Prosecco, Champagne or Sparkling Wine
  • Champagne Flute

Directions:  Simply dollop a spoonful of your chosen flavor of Talenti Sorbetto into the bottom of a champagne flute and top off with chilled Prosecco, Champagne or Sparkling Wine.  Serve and Enjoy!

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…But when the holidays come around I think of my mother. She was known for her punches. No holiday, birthday, or gathering wouldn’t be complete without a punch of hers. At her memorial service her good friend eulogized about Jackie and her punch bowl. It was beautiful. So inspired by her her, I give you Sparkling Roman Raspberry Punch made with Talenti Sorbetto. Plus the art of Punch seems to making a comeback.Happy Holidays!

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Sparkling Roman Raspberry Punch

  • Roman Raspberry Talenti Sorbetto
  • 2 bottles Sparkling Apple Cider
  • 1 16oz bag of frozen raspberries
  • 1 cup good rum
  • 1 cup Cointreau

In a punch bowl place frozen raspberries. Add rum and Cointreau. Muddle. Add Sorbetto. Mash it up a bit. Add Sparkling Apple Cider. mix to dissolve the sorbetto. Serve.

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*Roepke Public Relations contacted Coco Cooks and arranged for the delivery of Talenti samples. My opinions are given freely and are unbiased.

Marx Foods Iron Foodie 2010… And A Local Event for Chicago Sears Chef Challenge

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Iron Foodie 2010 | Here's Why that will be me:
MarxFoods.com -- Fine Bulk Foods The Foodie BlogRoll

Those that know me well, know I’m totally am not into whole popularity contests I see going on the food blog world.So many contests lately are based on who can rustle up the most votes rather than actual merit. There I said it and but it’s really a pet peeve of mine. However there are some challenges and contests that genuinely appeal to me , and that I would want to do just for the pure joy and creative outlet it provides. When I saw this email announcement from the Foodie Blogroll for an Iron Foodie Contest with Marx Foods, I said I so want to do this! So here is Step One, which is to answer these questions:

  • Why do you want to compete in this challenge?

I believe I answered this above. But an Iron Foodie Challenge from Marx Foods is right up my alley. I have entered several Marx contests before and love their offerings of premium meats, poultry, and pasta. It’s been a while since I did anything with them but this challenge is calling my name. Iron Chef with Marx Ingredients. Oh yes! I have the creativity for this one. Bring it on.

  • Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

Marie-Antoine Careme, bien sur! I love history and even more so food history. That’s what sets me apart from the average blogger, in that I know who he is. Check out my peach souffle I made for his Birthday. I can see my myself time travelling to work with the first Celebrity Chef who cooked for kings and heads of state. To toil in the kitchens with him and construct elaborate piece montees, souffles and the vol au vents which he invented by the way. Of course as a time traveller I would know he would meet an early end from all that carbon monoxide he inhaled in those non ventilated  ancient kitchens. But of the palaces we would see and and the education I would get. Yes that’s who I would want to work with for one imaginary day. I would probably have to disguise myself as a man, but a girls got to do what she’s got to do.

  • What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

The olives. They should never go to waste. And bits of crispy skin.

  • Sum your childhood up in one meal.

A seafood feast of lobsters and Dungenesee crabs. I was very spoiled and my mother encouraged and indulged my tastes.

  • The one mainstream food you can’t stand? 

Peanut Butter repulses me. I get sick just smelling it.

So step one is completed. I do hope I get chosen among the lucky 25 bloggers to compete.

In other food news….

If you are in Chicago this week,you should check out the Sears Chef Challenge  Grand Championship  on November 4th. Along with the competition,  a canned food drive benefiting the Chicago Anti-Hunger Federation will also take place during the Sears Chef Challenge Grand Championship. They are also encouraging attendees donate products when they arrived at the Kenmore Live Studio. Here are the details:

Chicago’s own Le Cordon Bleu Chef Mark Maassen will be competing to win an additional $10,000 to donate to a local Chicago food pantry charity for an overall donation of $20,000, as well as a full kitchen renovation from Sears. Maassen will face New York-based Chef Alex Dino on Nov. 4 for the Championship round of the Sears Chef Challenge after defeating 22 other chefs in previous rounds of the Sears Chef Challenge competition.

The competition is free to the public and attendees will be able to view the cook-off as well as experience and taste the food. In addition, those who will not be able to attend the event will still be able to view it by streaming the competition online at www.SearsChefChallenge.com. 

 Kenmore Live Studio
678 North Wells (Huron & Wells)
Chicago, IL 60654
312.265.0871

 

And last but not least,your chance to  enter Black Atlas’ contest to meet Marcus Samuelsson and attend the Red Rooster opening is ending soon.

What Does A Cadillac Have to Do With Food? The Cadillac Culinary Challenge.

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Last week I was honored to be invited to participate and judge in the Cadillac Culinary Challenge in Oakbrook. Hmmm. Cadillac and food? What gives? I asked if my buddy and fellow blogger Marie could come from Proud Italian Cook , and they said of course.Our mission , now that we accepted was to to taste and judge a friendly competition between local Chefs Paul Virant  of Vie and Chef Martial Noguier of Cafe Des Architects sponsored by both Cadillac and Bon Appetit magazine. In addition we got to test drive the 2010 Cadillac SRX, Escalade Platinum Hybrid and CTS Sport Wagon, all against their Lexus and Mercedes competition. Luxury cars and outstanding food. Why not? The correlation between luxury and food (food blogging ) is strong. Many of us, are drawn to the finer things life has to offer and seek to make our surroundings as comfortable and luxurious as possible. To deny we lack or don’t seek affluence and luxury in our lives would be incorrect. Not saying we are affluent, but in our cooking and eating, we seek the best,no matter what our incomes. On my table or or on the road, I want the best. I was pleasantly surprised after testing the cars. My previous perception was that a Cadillac was older and stodgy. I loved the SRX ! Roomy with a panoramic sunroof and the sleekest bells and whistles one could ask for. It was a dream ride and makes me want to consider trading in my Audi , when the time comes. The SRX lacked for nothing.I really need to look more closely at my American made luxury cars now.
Mary Nolan of the Food Networks Chic and Easy was our gracious host. She greeted us at Braxton Seafood Grill with the other media, the Chefs and representatives from Cadillac.  We took shelter from a downpour of rain and dined on the most delicious seafood . Then we went to the tents and the Chefs prepared  delectable dishes using seasonal ingredients. Chef Marital Noguier prepared the most sublime Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish. Unusual but it worked, Chef Paul Virant made Almond Crepes, Pan Roasted Strawberries, and Amaretto Sabayon. It was a tough call, but in the end we all unanimously voted for Chef Pauls crepes. To chose between a starter and dessert was difficult and many of us felt guilty because Chef Marital’s crab was really outstanding and daring and he showed us the proper way to cook rhubarb , which many overcook.

I uploaded a few You Tube videos of the event to witness and hear the chefs do what they do best.I apologize for the quality. I had to cut away , when it was my turn to taste and critique.  Part 1, Part 2, Part 3, and Part 4. Click to see.
You can find the PDF’s of the recipes here.
One more thing! The winner of Jane Green’s Promises to Keep is….
Nina from My Easy Cooking! Enjoy.
Almond Crepes , Pan Roasted Strawberries, and Amaretto Sabayon from Chef Paul Virant of Vie

Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish