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This
first weekend of May was spent in Chicago.
I took my mother to the
Fancy Food Show.
I've thought my mom would get a kick out it for years,
and this year it worked.
We climbed on the train in Holland and by noon
Sunday
we were in McCormick Place.
For me it was old home week.
The specialty food industry is a small family in many ways.
During the show I get to see old friends and old associates
from
the last 20 years. Lots of hugs and kisses. And a lot of
memories.
But I work too. We tasted cheeses, olives, jams, bread
and crackers
and even a wine or two. This trip back reconnects me to
my former life
for just a moment. And I really miss some of those
people!
Sunday evening we dined at Cafe' Absinthe in Wicker Park.
My
good friend Connie, her daughter Catherine from St. Louis
and Katie, from
Glascow, who represents Scottish Foods
joined mom and me.
This
restaurant is son Nate's favorite and it did not disappoint.
We started with
the cheese course, of course.
Drunken Goat, a Vermont cheddar and a
French Compte'
served with bread, olives, chutney and 2 jams.
Beautiful to
look at and just right as a starter.
We shared seared foi gras, soon to be
banned in Chicago.
Imagine!!! Along with a great wine
our entree's
were perfect and we split the huge check
and rolled back to the
hotel.
Eating out in Chicago is always a treat.
Mom and I didn't spend
all of our time at the show.
We antiqued, rather poorly, does anyone have any
ideas?
And we headed off to check out Pastoral,
a fairly new cheese shop a
little north
of the city. Great small shop with all the basics.
I
felt right at home there!!!
I bought heavily for the next month - show
specials.
NEW items.
Lorina French
Sparkling Lemonade
Beautiful and bubbly!
Jimtown Spreads
Fresh and vibrant, these
spreads could just as well be eaten
with a spoon as paired with cheeses,
breads,
meats, seafoods and vegetables.
Roasted Vegetable, Fig and Olive,
Chopped Olive
and Artichoke, Olive and Caper spreads
were originally
sold at the farm market.
France's , Pie d'Angloys ( SAY pee-aye dahng-low-ah)
is
a soft ripening cheese from Burgundy. Supple, glossy,
rich texture
oozes with elegance.
Rich and silky.
Zcrackers are a show winner.
Crunchy, nutty
and and made from a hearty base
of cornmeal and olive oil.
Handcut.
Red
Onion and Rosemary, Garlic and Basil.
Cayenne and Cumin and Kalamata
Olive.
Next week more new items!!!
Kathleen
