Announcing our new Harvest Issue!
Our soon to be out Harvest issue is jam packed with hearty recipes perfect for the cool weather and fascinating stories about the great people who make up our food community.
The Harvest issue, which will be the final issue of 2014, will be out on the streets the week of November 17. Check out website for throughout the week of November 17 for up-to-date distribution locations including our advertisers where you can find a complimentary copy.
Can't find a copy? They go quickly! Never miss a single issue and let us mail pristine copies right to your door. Subscribe today for $28.00 per year at ediblechicago.com. Also makes a thoughtful holiday gift for your favorite foodie.
If you’ve found yourself staring down a rutabaga at a farmers market and didn’t know what to do, fear not. The Fearless Food Kitchen in Chicago’s Edgewater neighborhood offers classes to teach you how to prepare seasonal food. The Chicago Park District and non-profit Peterson Garden Project have partnered to open an 800 square foot state-of-the-art teaching kitchen with a capacity to host 40 people. A sampling of December classes include: Hot Water Canning: Jams and Chutneys; Making Homemade butter, yogurt, and cheese; Raised with Love: Homemade Gingerbread House.The space can also be rented for private events. The Fearless Food Kitchen is located at the Broadway Armory at 5917 N. Broadway Ave., Chicago. More class information at: petersongarden.org.
November 19-22 Kendall College: "Taste What You See on the Screen"
Tickets are now on sale for the 5th Annual Chicago Food Film Festival, benefiting The Good Food Project. The weekend long event is the only festival in the world where guests get to watch food films and then eat the food from the films - right in their seats! All events take place at Kendall College. This is a weekend food event you won't want to miss.
Tickets and more details about each event available online: thefoodfilmfestival.com/chicago-2014-details.
Edible Chicago is a proud media sponsor. Exclusive to our supporters, use code edible10 for a 10% discount off tickets!
Don't delay -- these events SELL OUT.
“Pasture-raised poultry” refers to the production system that raises poultry directly on pasture. This model has been developed over the last 20 years. The birds receive up to 30% of their food intake from pasture forage and bugs. This is important for their health and the nutritional value of their meat and eggs. Typically, this model is found only on small farms. When compared to cage-raised birds, pasture-raised has: less total fat, less saturated fat resulting in fewer calories, less cholesterol, more omega-3 fatty acids and vitamin A.
We encourage you to buy your holiday turkeys and meat locally, from the family farmers that raise them humanely and on pasture, without added hormones or antibiotics. These family farmers in the Tri-State area service Chicago land with convenient drop off locations and ordering online is available. Do order soon as these farmers have a limited supply of Thanksgiving turkeys and will sell out. Pick up between November 22-24.
JAKE’S COUNTRY MEATS, Cassopolis, MI. Natural pork raised without antibiotics. Holiday roasts, bacon and chops. Also Wild-caught Great Lakes fish: Whitefish, Lake Trout, Chinook Salmon, Walleye, Perch. Also smoked fish for your holiday table. Find Jake’s products at Green City Indoor Winter Market on Saturday’s, Logan Square Indoor Market on Sundays. For additional pick up locations throughout Chicagoland and more info: jakescountrymeats.com; 269-445-3020.
MINT CREEK FARM, Stelle, IL. Offering pasture raised lamb, goat, beef, pork and duck. Pasture raised white and heritage bronze turkeys for Thanksgiving – fresh or frozen. Pick up frozen on Saturday, November 22 at Green City Market, 61st Street Indoor Market, on Sunday, November 23 at Heritage Prairie Farm. Fresh Turkey Pick Up: Dill Pickle Co-op on Monday, November 24. Contact: mintcreekfarm.com; 815-953-5682.
RUSTIC ROAD FARM, Elburn, IL.Pasture raised poultry and eggs, Heritage Pork featuring Red Waggle, Mangalisa and Berkshire. Lamb and Goat available. Vegetarian fed without hormones or antibiotics. Pick-ups at the farm on Saturdays: 1N292 Brundige Road, Elburn, IL; 773-682-0490.
LOCAL SEAFOOD SOURCES:
DIRK’S GOURMET FISH, Chicago, IL. Family owned and operated, 39 years experience. Chicago’s premier fish and seafood shop. Healthy, fresh fish and sustainable seafood – best quality and variety. For your holiday entertaining, Dirk Fucik can provide almost any species of fish – just ask. Special orders welcomed to your specifications. Dirksfish.com; 773-404-3475
JAKE’S COUNTRY MEATS, Casspolis, MI. Wild-caught Great Lakes fish: Whitefish, Lake Trout, Chinook Salmon, Walleye, Perch. Also smoked fish for your holiday table. Find Jake’s products at Green City Indoor Winter Market on Saturday’s, Logan Square Indoor Market on Sundays. For additional pick up locations throughout Chicagoland and more info: jakescountrymeats.com; 269-445-3020.
EAT YOUR WAY to CHICAGO GOURMET! Chicago Gourmet 2014, presented by Bon Appetit, is culinary heaven. Imagine two full days to celebrating food and wine at beautiful Millenium Park. More than 150 of Chicago's finest restaurants and chefs will be participating, along with hundreds of renowned vintners, breweries, spirit makers from around the globe. Attendees can also participate in cookbook signings from culinary experts, live cooking demonstrations, tastings and food and drink related seminars. The event has become one of Chicago's premiere food events.
This event will sell out soon! Single tickets remain for Sunday's main day event held from noon until 5PM. To puchase online visit: https://www.eventbrite.com/e/chicago-gourmet-2014-presented-by-bon-appetit-tickets-9365431257
You also have time to WIN a one day complinentary pass by participating in their "Dine Around Town" edition. Dine out five times at a choice of 90 participating Dine Around restaurnats by September 18 to qualify. Tickets are limited. More information here: http://www.chicagogourmet.org/?page=DineAround