Imagine taking a cookery class at Ireland’s famed Ballymaloe House, a foraging lesson at Ballyknocken, family home of one of Ireland’s most renowned chefs -- Catherine Fulvio, fishing off Dingle Bay on a chartered boat then learning unique fish preparation skills at the Dingle Cookery School, visiting an authentic smoke house and an Irish artisan cheese-maker. OR how about spending nine days in San Sebastian, Spain in the Basque region, now one of the most popular culinary destinations, with over 16 Michelin stars in San Sebastian alone! These are just a "taste" of culinary itinerary that will be experienced on our scheduled one-of-a-kind trips to the Emerald Isle and San Sebastian. EDIBLE CHICAGO has partnered with GLOBAL GOURMANDS, a Chicago based boutique travel and adventure provider, for three custom culinary adventure trips in 2016.
Our winter issue is out on the streets! Included are some delicious seasonal slow cooker recipes, a winter cobbler recipe and punch bowl party favorites. Features also include the "super fruit" cranberry - not just for the holidays! Feature articles also include a secret Lincoln Park speakeasy club, a suburban chocolatier that has quite the following fit for a "Queen", and our newest Edible Travel feature about Irish Cuisine and much more.
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During the long winter months farmers are actively planning for next spring and raising capital ahead of time through the concept of community-supported agriculture (CSA) harvest subscription programs. Through a CSA you can invest in your farmer by buying shares. This will entitle you to a box of seasonal food delivered to your home or a location in your neighborhood generally weekly or bi-weekly. It is a direct connection between individuals or families and a small-scale farm or network of farms.
The CSA shareholder usually receives a diverse range of seasonal vegetables and fruits on a weekly basis. Other products can include dairy, cheese, honey, poultry, meat or herbs and flowers. Farming methods, which involve planting, growing and harvesting, are often organic, biodynamic and sustainable—with little or no herbicides, pesticides or GMO seeds.
Membership signup for produce and vegetables usually occurs during the non-growing months and sign up usually begins in December until February.
A CSA commitment is much more than a weekly delivery of food. It’s one of the most beneficial investments you can make for the health of your family, community and local economy. You are also helping to financially support a local family farm through a partnership with your that farmer.
Signup season is right now. For a comprehensive listing of Chicago-area CSA farmers: thelocalbeet.com or familyfarmed.org Both organizations provide an up–to-date listing that includes the type of CSA, type of farming method, share cost, pickup sites and how often you can receive your food box.
Chicago's Taste of the Nation for No Kid Hungry returns to Navy Pier with a new format – bringing all of Chicago together to celebrate community, family, friends and the work to end childhood hunger in Chicago, Illinois and America. Chicago’s most sophisticated and acclaimed culinary event will once again feature over 60 of the city’s top chefs and restaurants, 25 of the city’s top bars, bartenders and mixologists, craft beers, wines and spirits. The event will also feature hands-on family culinary activities, entertainment and a dream auction with many once-in-a-lifetime culinary experiences. VIP guests will be treated to a variety of delights, including early admission to the VIP Preview Hour presented by Lettuce Entertain You Enterprises, special sampling opporunities, and much more.
Sunday, October 11 at Navy Pier Grand Ballroom.
For tickets and more information: NoKidHungry.org/Chicago or call 877-26Taste.
WELCOME THE FALL SEASON! HIGHLIGHTS IN OUR FALL HARVEST ISSUE.....
Herefordshire Redstreak, Gascoyne’s Scarlet, Kingston Black and Foxwhelp sound like character names or locations in the PBS show Downton Abbey, but they are actual names of apples—bittersharp varieties, to be exact—sought after by generations of cider makers for distilling hard cider. Fall is apple season, and in this issue we’ll take you back a couple of centuries to a time when Johnny Appleseed helped to cultivate these cider apples for hard cider—one of the most popular beverages on the wild frontier—and forward to its newfound popularity today.
Hard apple cider wouldn’t be alcoholic if it wasn’t for the process of fermentation. We caught up with fermentation guru Sandor Katz to get the lowdown on fermenting. Not for alcohol, but for seasonal vegetables and fruits you can find this fall at your local fresh markets.
And not only will you find apples and leaves falling from the trees, so are nuts. From our Edible archives, author, farm advocate and forager Terra Brockman tells us about her foraging experiences for Illinois black walnuts and hickory nuts—a family tradition. Terra also shares with us a delightful black walnut pie family recipe.
Looking for a unique restaurant find? One of our recent is Cellar Door Provisions in the Avondale neighborhood. Simple yet elegantly made-from-scratch prepared food with an emphasis on what’s in season and local.
And there's much more inside including our sustainable red wine recommendations, seasonal recipes and a cooking class listing.
Here’s to the abundance of food at the markets in all its color and glory as the growing season closes, and as we prepare to nest and nurture at the homestead with more cooking, baking, preserving and soup making. Celebrate the season with your own inherited traditions. Or take some time to create your own.
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