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If You’re really Into Molecular Gastronomy…or Don’t Even Know What It Is

octopus at Alinea (www.alinea-restaurant.com)

Check out this site by Martin Lersch about molecular gastronomy and the science of cooking. It’s interesting cooking, done with super modern techniques that use nitrogen and other methods to create incredibly rare menus.  If you’re from Chicago or are a super foodie, think Grant Achatz and how he artistically designs and cooks food at Alinea. If you’re like me and dream of visiting ...

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Unique Ice Cream Flavors Hit the Spot

I know, I’ve already posted about my gelato fix more than once this month,  but I just couldn’t pass up the opportunity to tell you about my favorite ice cream place close to home. We try to take all our out-of-town guests here for a treat of unique ice cream flavors made daily with fresh, all natural ingredients. Rainforest Crunch: creamy vanilla with acai berry ...

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Chez Colette and Breakfast Eggs with Smoked Salmon

On a cold, blustery winter day in search of some comfort food in a warm setting, we trekked out to a French-American restaurant called Chez Colette.  Actually, anything would have been warmer than outside at that time, but this place was especially inviting. Conveniently located inside the Sofitel Hotel in Rosemont, IL near Chicago’s O’Hare airport and the Rosemont Convention ...

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