The Dining Room at Kendall College…Chicago Hidden Gems

Without a doubt, Kendall College is one of Chicago’s leading Culinary Schools. So when my friend Monika , the Director of Dining and Event Services at Kendall College, invited me for lunch at the The Dining Room , I was eager to see. Its been a struggle to connect with her and we finally nailed a date.The Dining Room is a living classroom providing real world experience in a Zagat rated establishment under the tutelage and supervision of Kendall faculty.The students get in depth front and back of house experience, which is essential in managing their own establishments. If the chef doesn’t know whats going on out front, or the front doesn’t know  whats going on in back, it spells disaster.

Did you know the Dining Room is the first and only Culinary School restaurant that is included in the Michelin Guide to Chicago?The Dining Room at Kendall college is committed to sustainability and is a certified Green Restaurant by the Green Restaurant Dining Association. They also source their ingredients locally , compost, recycle, and practice energy conservation. In addition the students have a sustainable garden on campus to provide even more ingredients for the restaurant.

I chose the Mozzarella Salad prepared table side  for lunch as part of a $19 Prix Fixe main course. The starter was a divine dish of Salmon Quenelles. The mozzarella curds are pulled in hot brine while you watch and served with dressed arugula greens and roasted chickpeas. Dessert was a fried funnel cake with Rhubarb. An outstanding meal worth far more than the $19 charged.

Here is quick video showing how to prepare the mozzarella salad.

 

Kendall College offers great event space options for 6-200 guests . It truly is a Chicago Gem you need to explore. The following are some series coming up that you can’t miss. Or just come in and take advantage of the Prix Fixe lunch menu for $19 .

Lunch Menu

Dinner Menu

Monday Night Dining Series

Hours/ Schedule Spring 2011

As the restaurant is operated around the students class schedule, please check ahead for the schedule each season.

Lunch Schedule

April 14-27

May 2-13

May 18-June2

June 7-20

Monday- Friday 12:00 p.m-1:30 p.m

Dinner Schedule

April 15-May 14

May 20-June 18,

Tuesday – Friday 6:00 p.m -7:30 p.m

Saturday 6:00 p.m-8:00 p.m

In addition please check out…

The Dining Room Wine Dinner Series

With an impressive and International student body,The Dining Room at Kendall College has so much to offer from future culinary stars, to some of the countries leading chefs , many based in Chicago,  who pass through for special events and series.

Kendall College also offers Recreational Cooking Classes called Spice Up Your Life from beginner to advanced techniques.

With the beautiful Chicago Spring ahead , you owe it to yourself to check out the The Dining Room  at Kendall College and then enjoy a nice walk by the river. Consider this for your next business meeting, friendly outing, or for a place to impress out of town visitors.

 

 

 

 

Get Your Custom Blog Tag and Other Hand Crafted Treasures From Coco Cooks

As some of you know I am into many things and very creative. Over the years I push back some talents , to focus on others, and renew and refresh. With my recent situation I have been getting back into jewelry making and more specifically metal work. I recently launched my Artfire shop and have had a good response. courtneyn – ArtFire Artisan Studio Ironically what many have expressed interest in are these affordable dog tags I made originally with sayings, but now have turned into Blog Tags!A great way to show off your brand you work hard on. Here a few examples. Brass with Patina Finish for Afrobella. Here she is at lunch with me up on Devon rocking her new Blog Tag.We had a blast over Pakistani food, eyebrow threading, shopping for food and clothes. Aluminum for Love Big Bake Often And for Blacknbougie. She loves purple. They can flow horizontally or vertically and measure approximately  2inches by 1. Options are in Aluminum, Brass, Copper, or even Sterling Silver. Prices vary naturally by metal .

Custom Blog Tags

  • Aluminum $12
  • Copper $18
  • Brass $18
  • Sterling Silver $45

If you interested , please convo me at my Artfire shop.

Paccheri with Peas & Barese Sausage Al Forno and the Value of Blogger Friends

It’s raining on this first day of spring. Not a cleansing healing  rain , but a gloomy one to me anyway. It’s like the world is crying. Japan, Wars both declared and not, The Middle East, unemployment, and even this cutie Knut who

Knut

decided to pack it in and leave us. Life is hard and no ever promised it would be easy. But our dreams , determination, faith and friends sustain us through the journey.When you don’t have those, you have nothing. I’ve been thinking of my friends, both real and virtual. Also how lucky I am to have many of virtual friends turn into real friends. They inspire , help, and lend a a shoulder to you in your hour of need. I’ve been thinking about Jeanne who lost her  beloved father this week, Marie who always has an encouraging word  , Barbara who has turned from more than  a web developer to a friend. There are many more friends real and virtual out there who are always there with tips, leads, and humor. These friends bring comfort to my life. You can say I’m in a contemplative mood these days.But I’m lucky to have my circle.

A good dish always soothes a troubled soul. Marie took me to Caputo’s at long last. Any ennui I felt lately vanished as we roamed the cheese room, and pasta aisles.Nobody knows Italian American food like Marie. She directed me to to the right purchases with advice on how to prepare the items.

So this Sunday as I wait for my Certain Someone to come back home from a business trip abroad, I  cobbled together this rich and comforting dish baked al forno ( in the oven). Using fresh Paccheri ( a large rigatoni) and Barese sausage ( small narrow sausage flavored with garlic and parsley, no fennel) simmered in white wine and finished off in the oven. Lots of cheese and heavy cream, lightly seasoned with nutmeg, and peas for spring.

Before the recipe I want to announce the winner of the $100 giveaway from US Wellness Meats. Congratulations Cheryl Lee Ferguson.I will email you with instructions to claim your prize.

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Paccheri with Peas & Barese Sausage Al Forno

  • 1 package of fresh Paccheri or Rigatoni
  • 2 cups shredded Mozzarella
  • 3/4 lb Barese sausage
  • 1/2 cup white wine
  • 1 cup frozen peas
  • 1 qt heavy cream
  • 3 large eggs
  • 1/2 cup shaved Parmesan
  • salt to taste
  • pepper to taste
  • grated nutmeg
  1. Preheat oven to 425 F.
  2. Boil salted water for pasta.
  3. In a skillet simmer your Barese until gray in color and almost done.
  4. Place sausages  on a baking sheet and brown in oven until done ( about 10 minutes ). Cut into small bite size pieces.
  5. Reduce oven temperature to 350 F.
  6. Boil Paccheri until al dente ( about 6 minutes). Remove from heat and drain.
  7. In a bowl beat the three eggs with heavy cream. Add salt and pepper. Season generously  but carefully as cream dishes diminish salt in flavor.
  8. In a another large bowl combine drained pasta, cream and egg mixture, Mozzarella Cheese  and chopped sausage.
  9. Place combined mixture in a baking dish or casserole . Top with shaved Parmesan,   a sprinkle of grated nutmeg,salt and pepper.
  10. Bake at 350 for approx 45 minutes to 1 hour. The cream egg mixture should not run if pierced with fork and the dish should be bubbling.

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Green, Sustainable and Colorful at the International Home & Housewares Show

A foodie friend asked me what’s the hot , can’t live without gadget you found this year at the International Home and Housewares show. I was at a blank to answer. Don’t get me wrong, I found many things I just have to have this year, but these were the things that constantly impressed or occurred frequently as I roamed the endless number of booths and exhibits for 2 of the three days at McCormick Place. The Show was divided into  these sections:

dine +design

wired + well

clean +contain  (including global crossroads)

Trends that appealed to me and reoccurred were

Bold Pop Colors at ZAK designs www.zak.com

Bold Pop Colors

Green

Sustainability

I would be hard for me to include everything I saw in one post. So today I want to show my favorite green and sustainable items.

From the French Delegation ID Cook brings us Solar Barbecues( portable and fold away), Sun Cook Ovens, and even a nifty solar lighter that lights your cigarettes in 3 seconds even with wind. Ingenious inventions powered by the Sun.

I loved these fair trade clay vessels made in Columbia from Ancestral Clay Cookware.Non reactive, green, sustainable this method of cooking has been used since Pre Colombian times. Not only extremely beautiful, they are functional as well with the ability to be used on gas or electric ovens or ranges, grills,microwave, or direct camp fire.

And finally borrowing from the Eastern culture To-Go Wares Bamboo Utensil sets to Reduce your Fork print and stack able versatile Tiffins that are BPA and Phthalate Free.Portable, functional, and green with a focus to serve people on the go while saving our planet.

My next post will feature the impressive small business entrepreneurs  at the International House and Housewares Show who have created some innovative food products.

Time to Move Forward and Onwards…and Why I Really Blog

My regular readers will know postings have been pretty sparse since the new year began. The reason being there was a lot of change going on and to sum it up, I was just exhausted. My longtime boss and mentor had resigned after over 40 years and in entered a new one. As with such things they have their own agenda and all one can do is their best, even if they haven’t been given the tools they needed for a long time to do it. So you plug along in a job essentially set up for failure and do your best to placate and partner with the angry loyal clients who have been given the short end of the proverbial stick along with you.

Yesterday was my last day of working for a much beloved company. You always wonder and fear when it will happen , and one day it does.As I faced the cold new boss and the HR manager , who seems to be doing  this chore more and more these days, I felt nothing but cold emptiness. I didn’t say a word and just took the manila envelope proffered to me , held my head high and walked out of there forever. All I cared about was the pictures of my mother , Certain Someone, and my scrap books and photos of my dear colleagues , many who are gone, that worked and toiled along with me to make my accounts successful and viable. Current friends and colleagues were shocked with disbelief as they let three of us go that afternoon. I have never felt more loved than I did yesterday afternoon and evening. When you are made to feel invisible and worthless by management, its nice to know others appreciated  and valued you, as I valued and loved  them. Even the  security guard was visibly upset who greeted me every day since 1998.

A few weeks ago a colleague and friend of Certain Someone asked him why I blog, cook, and dabble in all sorts of things. Certain Someone explained how I had a job that treated me and my accounts like crap, but I stayed  on to pay the bills and believed things would get better. My release came at night when I could explore my creativity through my cooking  and writing, and now soap making. It was in these areas I found value , worth,  happiness , and most important  MYSELF. Don’t get me wrong. I admire and respect the company  that took a chance on me many years ago. It was an honor to work for legends in Black America. I have learned so much there. The negative change  really didn’t occur until a major management shake up years ago. From then things were never the same for all of us, as with the rest of corporate America, along with the challenges of reviving a brand that was dated and lacking innovation.

So now I sit here typing this with sadness, but a sense of relief. As Certain Someone pointed out I haven’t been happy for a long time with my treatment, and they underpaid and used me.  Its time to find something I love and will be paid my worth. I can now focus on the things that I couldn’t working a 9 to 5. I will still seek that 9 to 5 , but one that values me and recognizes my worth. My mother always said throughout her short life that there  was no greater  feeling than being your own boss. I see the young professionals now moving on to a new company every few years. One no longer stays and makes a career or really create anything of lasting value. Loyalty to employees and employers is dying trait. If it’s one thing I learned is  this:

  • You can be up today and down tomorrow, and vice versa. Know that!
  • Its just a title / job and you are as disposable as anyone else.
  • It’s not your company and know that.
  • Give your best and  and observe to the signs. When you are not happy , it’s time to move on.
  • Do what you love  and brings joy and the opportunities will follow.
  • They can take your job, but they cant take the God Given  talents and drive that lies within you.