no.1/december 2011 ‘tis the seasondoc.mediaplanet.com/all_projects/9540.pdf · saint clair, spy...
TRANSCRIPT
musts this holiday
season!
3
An Independent supplement by medIAplAnet to chIcAgo sun-tImes
No.1/December 2011
musts this holiday
season!
3
A hidden crisishelping chicago’s hungry this winter
please your palatecheeses perfectly paired to party
A dash of thisgive lasting memories with great recipes
To learn, grow and giveChicago’s own Bruce sherman discusses holiday food, fun and the importance of giving back
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‘Tis The seasoN
2 · december 2011 An Independent supplement by medIAplAnet to chIcAgo sun-tImes
How will chef Bruce sherman be entertaining this holiday season? With the same panache as every other year… but more!
a host’s best friend
For your party this winter, I’d recom-mend anything that goes with lots of bubbly—it’s the holiday season! You don’t need to
spring for the Champagne, either, during this seemingly endless economic slowdown. There’s plenty of delicious domestic and imported sparkling wine that will work just fine, whether you are on a reduced budget or not. Try some Gruet from the Ameri-can southwest (Albuquerque, NM, to be specific)—we’ve long been fans of it at North Pond, or some Spanish Cava to get your swerve on. Cheers!
a Chicago “pairing powerhouse”This winter, North Pond will fea-ture a few cold-weather treats, such as rich venison and wild Scottish wood pigeon. We’ll be pairing the hazelnut-crusted venison with an old vine Gre-
nache and the deeply gamey wood pigeon with a deliciously dark west coast Pinot Noir. Many cheeses are well-paired with beer or (of course) wines. And there’s no reason why the appropriate cocktail wouldn’t work either, though it’s not as simple in every case.
the importance of giving back We try to consider the giving-back aspect all year, but we are particu-larly sensitive to it around the hol-idays when there are many who seem to have so little, yet others that seem so fortunate to have so much. The conspicuous consump-tion and commercialization that seems to amplify every December makes it difficult to ignore some of the neediest in our midst. Every organization has something to offer, but both the Green City Mar-ket and Chefs Collaborative are near and dear to my heart, both for respecting and reinforcing the critical connection between
how and what we grow and what we eat (naturally). I’m proud to be affiliated with each of these orga-nizations.
easy, fun ways to serve the communityFor several years now at North Pond, we have run a simple yet effective donation program with our wines. When a guest orders a bottle of wine, we ask if we may add $1 to their cost; if they agree, at the end of the year we match the amount raised and donate it to area charities. To date, we have raised over $100,000 to donate through this simple fundraising effort. In the following pages, this report will explore alternatives to the traditional holiday gift. It will highlight how easy it can be to cre-ate timeless memories with simple entertaining tips, and showcase ways to give back to those most in need this holiday season.
Bruce Sherman
Bruce shermanchef & partner, north pond
the reality of hungerAbby leibman discusses the gap between our perception and the reality of our nation’s hungry
We recommeNd
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mediaplanet’s business is to create new customers for our advertisers by providing readers with high quality editorial content that motivates them to act.
‘tis the seasoN, 1st editioN, december 2011
Publishers: Katie selby and Jessica [email protected]@mediaplanet.comdesigner and sub-editor: missy [email protected] director: Geraldine [email protected]
Contributors: abby J. Leibman, Pete schaefer, bruce sherman, david strada, Nora Weiser
distributed within: chicago sun-times, december 2011this section was created by mediaplanet and did not involve the chicago sun-times or its editorial departments.
FoLLoW us oN FacebooK & tWitter! facebook.com/mediaplanetusatwitter.com/mediaplanetusa
“the conspicuous consumption and commercialization that seems to amplify every december makes it difficult to ignore some of the neediest in our midst.”
1
ChaLLeNGes
1must-try! uPlands
rush Creek re-serve Cheese
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Makes about 4010 baby bella mushrooms, stems removed10 baby zucchini, split in half and seeds removed to form a canoe10 jalapenos, split in half, seeds removed10 cherry tomatoes, bottoms removed and seeds discarded (leaving the stem end gives the tomato a fl at "seat") 1 container Boursin Garlic & Herbs
1. Heat oven to 450ºF.2. Place the veggies in a heavy cast iron skillet in a single layer with their openings pointed down to let any water cook out.3. Roast 8 minutes.4. Carefully remove the pan from the oven and fl ip the veggies over to their serving positions using two teaspoons.5. Use the two teaspoons to fi ll the veggies each with approximately 1 teaspoon of Boursin cheese.6. When all are fi lled, carefully return the hot pan to the oven and roast an additional 8 minutes.7. Carefully move to a serving plate and serve.
Garlic & Herbs Stuff ed Roasted Vegetables
www.boursincheese.com
4 · december 2011 An Independent supplement by medIAplAnet to chIcAgo sun-tImes
NEWS
America’s artisan cheesemakers create delicacies that respect their traditional craft—and their award-winning cheeses put a modern twist on holiday traditions. Here are a few suggestions.
■ Build a cheese plate featuring American Cheese Society winners made from di� erent milks: Milton Creamery Prairie Breeze (cow), Tum-alo Farms Classico (goat), and Hook’s Cheese Company Little Boy Blue (sheep).
■ Gather friends for a vertical tast-ing of cheddars aged from under 12 months to four years or more.
■ Pair Rogue Creamery’s Rogue River Blue, 2011 Best of Show winner, with Steele Wine’s Sparkling Syrah, Great Divide Brewing’s Yeti Imperial Stout, or Clear Creek Distillery’s Pear Brandy.
■ Bump your Hanukkah latkes up a notch. Serve crème fraiche instead of sour cream, like 2011 winners Ver-mont Butter & Cheese Creamery, Bellwether Farms, and Cabot Cream-ery Cooperative.
■ Think (and pair) local. Cheeses have an a� nity for libations pro-duced in the same region. Try Ava-lanche Cheese Company’s Midnight Blue with Revolution Brewing’s Stout Ol’ Friend—both crafted in Paonia, Colorado. From New York, Old Chatham Sheepherding Company’s Hudson Valley Camembert pairs per-fectly with Lamoureaux Landing’s 2006 Blanc de Blancs.
Find great American cheeses at specialty food stores, like Chicago’s own Pastoral Artisan Cheese, Bread & Wine.
NORA WEISER
A WINNING MATCH: ARTISIAN CHEESE AND THE HOLIDAYS
BRISKETsalt & pepper to taste1-4 to 5 pound fl at cut brisket2 tablespoons olive oil1-½ cups chopped yellow onion½ cup diced carrots2 cloves diced garlic1-28 ounce can stewed tomatoes with juice2 cups XYZin Zinfandel1 bay leaf
ONIONS & SAUCE2 tablespoons olive oil3 cups Vidalia or Bermuda onions-thinly slicedsalt & pepper to taste ¾ cup dried cherries-pitted
Preheat oven to 325 degrees.Season the brisket on all sides with salt & pep-per. Add olive oil to an ovenproof pot with a tight-fi tting lid, and brown the brisket on all sides on the stovetop. Transfer brisket to a plate. Add the onion and carrot to the pot and sauté until
soft. Add garlic, then add tomatoes, 1 cup of XYZin and the bay leaf, and bring to a boil. Return brisket to the pot, cover and bake, basting occasionally until tender, about 3 hours.Remove brisket from the oven and allow it to cool in its juices. Transfer brisket to a plate, cover with foil, and refrigerate for 2 hours, or overnight. Pass the pan juices through a sieve into a bowl and set aside. Discard the solids.To caramelize the onions, heat the olive in a sauté pan and add the sliced onions. Cook over medium heat until the onions are golden brown, about 20 minutes. Season with salt & pepper.In a saucepan, bring the remaining 1 cup of XYZin and ½ cup of cherries to a boil. Cook until the mixture is reduced by half. Add the strained brisket juices and reheat, seasoning to taste with salt & pepper.To serve, cut the chilled brisket across the grain and arrange on an ovenproof platter, cover with foil and heat in the oven for 15 minutes at 350 degrees. Pour the warmed sauce over the brisket and top with the caramelized onions and remaining dried cherries.
Start the party!Why regions matterIn every glass of wine there is a world of pure discovery.The special combination of soil, cli-mate and water, an innovative pio-neering spirit and a commitment to quality all come together to deliver pure, intense and diverse experi-ences. New Zealand is a land like no other. New Zealand wine is an expe-rience like no other.
New Zealand is comprised of the North Island and South Island extending 1,000 miles from 36°S to 46°S. Nine of the ten winegrowing regions are located on or near a coast. There are 700 wineries and an addi-tional 1,000 growers.
The maritime e� ect is evidenced by the style of the wines. New Zealand wines are typifi ed by varietally-cor-rect, bright fruit aromas and fl avors with a crisp, clean fi nish. New Zealand is best known for Sauvignon Blanc and Pinot Noir. Yet savvy wine drink-ers also seek out aromatics (Riesling, Pinot Gris, and Gewurztraminer), Chardonnay (oaked and un-oaked), Cabernet/Merlot blends, and Syrah.
Leading producers available in the Chicago area include Babich, Chur-ton, Fairhall Downs, Giesen, Lawson’s Dry Hills, Matua Valley, Nautilus, Saint Clair, Spy Valley, Villa Maria, and Whitehaven.
DAVID STRADA
www.matua.co.nz
2 tablespoons olive oil1-½ pounds Angus top sirloin-cut into ¾ inch dice1 tablespoon granulated garlic2 teaspoons freshly ground black pepper1 tablespoon kosher salt1 cup shallots, minced¼ cup fresh garlic, minced1 bottle Geyser Peak Cabernet Sauvignon1 bunch fresh thyme, tied with butcher’s twine2 bay leaves45 ounces canned stewed tomatoes1-½ teaspoons dried oregano1 quart low sodium beef broth1 pound ziti pastaparmesan or dry jack cheese, shavedItalian fl at-leaf parsley, chopped
Preheat a heavy-bottom saute pan. Season the meat with salt, granulated garlic and pepper. Add the olive oil to the pan and brown the meat. Add the shallot and garlic and sauté, stirring until translucent.Deglaze the pan with the Geyser Peak Cabernet Sauvignon. Place the meat and deglazed mixture into a saucepan. Add the thyme, and bay leaves, and bring to a simmer. Reduce mixture by one half (approximately 30 minutes.) Add the tomatoes and dried oregano, and continue to cook for an addi-tional 10 minutes. Add beef broth and simmer for 2-3 hours. Adjust the seasoning with salt & pepper.Cook the ziti according to the directions on the package. Strain the ziti, and place it directly into the sugo. (Do not rinse pasta.) Top with the shaved cheese and Italian parsley.
4 · DECEMBER 2011 AN INDEPENDENT SUPPLEMENT BY MEDIAPLANET TO CHICAGO SUN-TIMES DECEMBER 2011 · 5AN INDEPENDENT SUPPLEMENT BY MEDIAPLANET TO CHICAGO SUN-TIMES
2
Nora Weiser Executive Director of the American Cheese Society (ACS)
Cabernet braised angus beef sugo ziti
Beef brisket with caramelized onions & cherry zinfandel sauce
Two main-course recipes perfectly paired for your holiday gathering from Ascentia Wines.
As with all fine wine sagas, that of Matua Valley is about
people, about two brothers, Bill and Ross Spence, their families,
and their dream of making wine finer than any of their
contemporaries could imagine when they began in 1974.
The Ho-Ho-Hojito1 ½ oz Prairie Organic (or your favorite) Vodka1 oz Lillet Blanc¼ oz Grand Marnier2 oz cranberry juice8 mint leaves1 orange slice1 sugar cube
Muddle mint, orange and sug-ar cube together. Combine with remaining ingredients in a shaker, add ice and shake vig-orously. Pour into glass, kick back and enjoy.SOURCE: BRUCE SHERMAN
DON’T MISS!
MUST-SERVE! GEMSTONE 2008
ESTATE RED BLEND ‘FACETS’
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december 2011 · 5An Independent supplement by medIAplAnet to chIcAgo sun-tImes
NEWS
America’s artisan cheesemakers create delicacies that respect their traditional craft—and their award-winning cheeses put a modern twist on holiday traditions. Here are a few suggestions.
■ Build a cheese plate featuring American Cheese Society winners made from di� erent milks: Milton Creamery Prairie Breeze (cow), Tum-alo Farms Classico (goat), and Hook’s Cheese Company Little Boy Blue (sheep).
■ Gather friends for a vertical tast-ing of cheddars aged from under 12 months to four years or more.
■ Pair Rogue Creamery’s Rogue River Blue, 2011 Best of Show winner, with Steele Wine’s Sparkling Syrah, Great Divide Brewing’s Yeti Imperial Stout, or Clear Creek Distillery’s Pear Brandy.
■ Bump your Hanukkah latkes up a notch. Serve crème fraiche instead of sour cream, like 2011 winners Ver-mont Butter & Cheese Creamery, Bellwether Farms, and Cabot Cream-ery Cooperative.
■ Think (and pair) local. Cheeses have an a� nity for libations pro-duced in the same region. Try Ava-lanche Cheese Company’s Midnight Blue with Revolution Brewing’s Stout Ol’ Friend—both crafted in Paonia, Colorado. From New York, Old Chatham Sheepherding Company’s Hudson Valley Camembert pairs per-fectly with Lamoureaux Landing’s 2006 Blanc de Blancs.
Find great American cheeses at specialty food stores, like Chicago’s own Pastoral Artisan Cheese, Bread & Wine.
NORA WEISER
A WINNING MATCH: ARTISIAN CHEESE AND THE HOLIDAYS
BRISKETsalt & pepper to taste1-4 to 5 pound fl at cut brisket2 tablespoons olive oil1-½ cups chopped yellow onion½ cup diced carrots2 cloves diced garlic1-28 ounce can stewed tomatoes with juice2 cups XYZin Zinfandel1 bay leaf
ONIONS & SAUCE2 tablespoons olive oil3 cups Vidalia or Bermuda onions-thinly slicedsalt & pepper to taste ¾ cup dried cherries-pitted
Preheat oven to 325 degrees.Season the brisket on all sides with salt & pep-per. Add olive oil to an ovenproof pot with a tight-fi tting lid, and brown the brisket on all sides on the stovetop. Transfer brisket to a plate. Add the onion and carrot to the pot and sauté until
soft. Add garlic, then add tomatoes, 1 cup of XYZin and the bay leaf, and bring to a boil. Return brisket to the pot, cover and bake, basting occasionally until tender, about 3 hours.Remove brisket from the oven and allow it to cool in its juices. Transfer brisket to a plate, cover with foil, and refrigerate for 2 hours, or overnight. Pass the pan juices through a sieve into a bowl and set aside. Discard the solids.To caramelize the onions, heat the olive in a sauté pan and add the sliced onions. Cook over medium heat until the onions are golden brown, about 20 minutes. Season with salt & pepper.In a saucepan, bring the remaining 1 cup of XYZin and ½ cup of cherries to a boil. Cook until the mixture is reduced by half. Add the strained brisket juices and reheat, seasoning to taste with salt & pepper.To serve, cut the chilled brisket across the grain and arrange on an ovenproof platter, cover with foil and heat in the oven for 15 minutes at 350 degrees. Pour the warmed sauce over the brisket and top with the caramelized onions and remaining dried cherries.
Start the party!Why regions matterIn every glass of wine there is a world of pure discovery.The special combination of soil, cli-mate and water, an innovative pio-neering spirit and a commitment to quality all come together to deliver pure, intense and diverse experi-ences. New Zealand is a land like no other. New Zealand wine is an expe-rience like no other.
New Zealand is comprised of the North Island and South Island extending 1,000 miles from 36°S to 46°S. Nine of the ten winegrowing regions are located on or near a coast. There are 700 wineries and an addi-tional 1,000 growers.
The maritime e� ect is evidenced by the style of the wines. New Zealand wines are typifi ed by varietally-cor-rect, bright fruit aromas and fl avors with a crisp, clean fi nish. New Zealand is best known for Sauvignon Blanc and Pinot Noir. Yet savvy wine drink-ers also seek out aromatics (Riesling, Pinot Gris, and Gewurztraminer), Chardonnay (oaked and un-oaked), Cabernet/Merlot blends, and Syrah.
Leading producers available in the Chicago area include Babich, Chur-ton, Fairhall Downs, Giesen, Lawson’s Dry Hills, Matua Valley, Nautilus, Saint Clair, Spy Valley, Villa Maria, and Whitehaven.
DAVID STRADA
www.matua.co.nz
2 tablespoons olive oil1-½ pounds Angus top sirloin-cut into ¾ inch dice1 tablespoon granulated garlic2 teaspoons freshly ground black pepper1 tablespoon kosher salt1 cup shallots, minced¼ cup fresh garlic, minced1 bottle Geyser Peak Cabernet Sauvignon1 bunch fresh thyme, tied with butcher’s twine2 bay leaves45 ounces canned stewed tomatoes1-½ teaspoons dried oregano1 quart low sodium beef broth1 pound ziti pastaparmesan or dry jack cheese, shavedItalian fl at-leaf parsley, chopped
Preheat a heavy-bottom saute pan. Season the meat with salt, granulated garlic and pepper. Add the olive oil to the pan and brown the meat. Add the shallot and garlic and sauté, stirring until translucent.Deglaze the pan with the Geyser Peak Cabernet Sauvignon. Place the meat and deglazed mixture into a saucepan. Add the thyme, and bay leaves, and bring to a simmer. Reduce mixture by one half (approximately 30 minutes.) Add the tomatoes and dried oregano, and continue to cook for an addi-tional 10 minutes. Add beef broth and simmer for 2-3 hours. Adjust the seasoning with salt & pepper.Cook the ziti according to the directions on the package. Strain the ziti, and place it directly into the sugo. (Do not rinse pasta.) Top with the shaved cheese and Italian parsley.
4 · DECEMBER 2011 AN INDEPENDENT SUPPLEMENT BY MEDIAPLANET TO CHICAGO SUN-TIMES DECEMBER 2011 · 5AN INDEPENDENT SUPPLEMENT BY MEDIAPLANET TO CHICAGO SUN-TIMES
2
Nora Weiser Executive Director of the American Cheese Society (ACS)
Cabernet braised angus beef sugo ziti
Beef brisket with caramelized onions & cherry zinfandel sauce
Two main-course recipes perfectly paired for your holiday gathering from Ascentia Wines.
As with all fine wine sagas, that of Matua Valley is about
people, about two brothers, Bill and Ross Spence, their families,
and their dream of making wine finer than any of their
contemporaries could imagine when they began in 1974.
The Ho-Ho-Hojito1 ½ oz Prairie Organic (or your favorite) Vodka1 oz Lillet Blanc¼ oz Grand Marnier2 oz cranberry juice8 mint leaves1 orange slice1 sugar cube
Muddle mint, orange and sug-ar cube together. Combine with remaining ingredients in a shaker, add ice and shake vig-orously. Pour into glass, kick back and enjoy.SOURCE: BRUCE SHERMAN
DON’T MISS!
MUST-SERVE! GEMSTONE 2008
ESTATE RED BLEND ‘FACETS’
PH
OTO
: IS
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KP
HO
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OM
6 · december 2011 An Independent supplement by medIAplAnet to chIcAgo sun-tImes
3
as an advocate, I often spend my days in a state of outrage. I am buf-feted by chilling statistics, the dev-
astating experiences of families in need and the grindingly slow response by policymakers to those needs. I am also regularly stunned by the assumptions made about who is hungry in America, why they are hungry and what it will take to address hunger in America. There are 50 million Americans who aren’t sure if or when they’ll have their next meal. That’s a docu-mented fact—a painful, challenging fact. But beyond recognizing that it is an astronomically high number, how much do we really understand about that fact?
If you think hungry people are just the inherently lazy and irre-sponsible, think again.
The spike in the number of hun-gry Americans comes substantially from those who’ve lost their jobs as a result of our struggling economy. The nation’s unemployment rate continues to hover around nine per-
cent, and the Bureau of Labor Statis-tics reported in May that the num-ber of people who were unemployed for more than 52 weeks before being hired again in 2010 was nearly triple that of 2007.
If you think government pro-grams enable needy people to live well on our tax dollars, think again.
SNAP provides about $1.40 per person per meal. SNAP is designed
only to ensure that people receive some basic sustenance so they can contribute back to society and get off the program.
If you think hunger exists because we don’t have enough food, think again.
There’s enough wheat, rice, and other grains produced globally to provide every human being with 3,500 calories a day—that’s 75 per-cent more calories per person than are recommended in the USDA’s Nutritional Guidelines. Hunger per-sists in this country not because of a lack of food, but an absence of politi-cal will to solve the problem.
If you think our national predica-ment is reprehensible, then take action. We must all practice and promote a holistic approach to end-ing hunger in America—providing nutritious food to those in need today, and working to develop and advance long-term solutions so that no one need go hungry tomorrow. The time to end hunger in America is now. We urge you to join our fight.
aBBy J. LeiBman
iNsiGhT
Think again, hunger exists
Facts
surprising statistics about hunger in Cook County
■ about 37 percent of the peo-ple the Food Depository serves are children under 18
■■ 9 percent of clients are chil-dren under five
■■ 34 percent of households include at least one employed adult
■■ 22 percent of households report their main source of income is from a job
■■ 10 percent own the place where they live
■■ 44 percent receive SNAP/Food Stamp benefits
■■ assistance helps make ends meet, hard choices lead to hunger
■■ 47 percent of households say they have to choose between pay-ing for food and utilities
■■ 28 percent of clients say they have to choose between food and paying for medicine or healthcare.
Greater chicaGo Food depoSitory
abby J. leibman President & ceo of maZoN, a Jewish response to hunger
“If you think government programs enable needy people to live well on our tax dollars, think again.”
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1 CAN OF FOOD OR 1 HOUR OF TIME,
NO 1 WILL GO HUNGRYWILL GO HUNGRYWILL GO HUNGR .
IF EVERY 1 IN OUR GREAIF EVERY 1 IN OUR GREAIF EVER T CITY GIVES 1 DOLLAR,Y 1 IN OUR GREAT CITY GIVES 1 DOLLAR,Y 1 IN OUR GREA
chicagosfoodbank.org
THE SHOULDERS THATTHATTHAAREN’T AS BIG.
3must-do!
volunteer time with a Charity
december 2011 · 7An Independent supplement by medIAplAnet to chIcAgo sun-tImes
iNsiGhT
help fight hunger in the suburbs■ The suburbs were once consid-ered a safe haven from hunger. Yet, today, many suburban neighbors find themselves in a situation they never thought they’d face: jobless, underwa-ter on mortgages, and struggling to feed their families.
More than 60,000 people each week—including nearly one in four children—rely on Northern Illinois Food Bank’s partner network of food pantries, soup kitchens, shelters and
feeding programs to fulfill their basic food needs.
Urban areas have a long-standing infrastructure of response. Our work across 13 Illinois counties is challenged by geography, lack of public transporta-tion, less-concentrated neighborhood programs, and a population of neigh-bors in need that are unfamiliar with how or where to seek help.
While we are challenged, I’m con-vinced that hunger can be solved in our community. It’s not a question of enough food. In fact, our food bank is providing our hungry neighbors with
millions of pounds of perfectly good food each year through our Food Recov-ery Program that otherwise would end up in a landfill. We are constantly chal-lenging ourselves and our partners to find ways to get more nutritious food to more hungry neighbors. And, we’re challenging you. Solving hunger is a matter of will and effort, of money and volunteers. It’s about a concerted effort to come together as a community and help our neighbors in need. Volunteer. Donate. Get Involved. With your help, no one in northern Illinois has to go hungry.
Pete SchaeferPosition: President and ceo, Northern illinois Food bank
doN’t miss!
“Few are guilty, but all are responsible.”
- Abraham Joshua Heschel
17 million children can’t predict if or when they’ll eat their next meal. Be a part of the response. Visit mazon.org to find out how.
800.813.0557 | mazon.org 630.443.6910 | WWW.NORTHERNILFOODBANK.ORG
Northern Illinois Food Bank | Feeding Our Hungry Neighbors
VOLuNTEER DONATEGET INVOLVED
makinG a diFFerenCe all yearthe holidays are a popular time to donate one’s efforts to helping those less fortunate. why not consider making a commitment to spend some time in January or February, when volunteers are needed more?Photo Cred: Jerry daliege for NortherN illiNois food BaNk
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DATE: 10.5.11 CYAN MAGENTA YELLOW BLACK
CUT LINE
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The Italian Twist To Your Favorite Cocktail
PLEASE DRINK RESPONSIBLY.
PLEASE DRINK RESPONSIBLY
The Italian Twist To Your Favorite Cocktail