Where to Brunch in Chicago

As I already established during my write-ups of Sunda and Mercadito, you can't really go wrong with Chicago dining spots. Especially brunch spots. Everything about a "brunch" intrigues me, from the feminine undertones and focus on coffee, to the fried eggs and fruit. My best girls and I dined at three brunch spots in Chicago from Saturday-Monday of our long weekend. Yes, we did work.

Our first brunch (and my personal favorite) was Beatrix. The combination of fresh-squeezed sweet valencia orange juice and a slightly bitter, rich soy cappuccino was fabulous. I had to force myself to drink the hot and cold beverages with composure -- I hate the feeling of finishing before the meal arrives! I shared quinoa cakes with poached eggs with Ashley, along with a side of sliced tomato and avocado (yes, that's a side on their menu.). We were very happy. The spicy chicken tinga is apparently a not-to-miss brunch dish as well. Our group grabbed a just-baked, extra large chocolate chip cookie for the walk around downtown. The pastry is on my friend Brenna's top five favorites list. That's a credible validation of the cookie's deliciousness, in case you were wondering.

Chicago q's commonly known as an urban barbecue restaurant with Southern touches, but our Sunday brunch (complete with bloody mary bar) had a savory selection of wildly creative approaches to the first meal of the day. The benedict flight was super rich but impressive -- Kobe brisket stacked on a cheddar-chive biscuit? Hello. I enjoyed the fresh, grilled fruit assortment over housemade granola. I also shared a sweet potato hash that reminded me of my at-home version with a smokier flavor. The modern ambiance and well-versed menu made for a lovely meal in the city.

Our final morning in Chicago pulled us to Pierrot Gourmet french café at the Peninsula Luxury Hotel. Most of us ordered the egg white frittata with oven-dried tomato, spinach and feta. They arrived piping hot in individual cast-iron skillets and, ooh, did that first bite hit the spot! I felt fueled (and proud of my healthy food choice) for my plane ride back to Memphis.

Happy brunching, y'all. Where is your favorite place to order your coffee and eggs in Chi-town?

Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.

Why The Memphis Food Scene Matters

Well, we're halfway through another month (how?), and the seasons are clearly a-changin'. I haven't experienced a true autumn in years and am already embracing the fall transition in and out of the kitchen. Yesterday afternoon, I whipped up a few heirloom tomato recipes and a fruity cobbler. . .Look out for those recipes soon. Last week, I was honored to attend the National Association of Food Journalists' annual conference in Memphis. As one of fewer than ten Memphian attendees, I took full advantage of the conference location and strolled from my apartment to the Peabody Hotel for three packed days of thought-provoking panels, empowering conversations, and first-class meals. Seriously, the food lineup was more impressive with each bite or taste of Memphis, if you will.

While I could write a novel about my new perspectives on the changing landscape of food journalism, new media, iPhone photography, restaurant transformations, etc., I will share five new lessons about my city's food scene. Despite previous dispositions or judgments on your behalf or mine, this city has a lot of history. And a lot to offer.

1. "All good Southerners do come home." -Chef Karen Carrier, Beauty Shop, Bar DKDC

It's true. There's a reason why Memphis-raised Karen Carrier left her Chelsea, New York restaurant (where Phillip Seymour Hoffman ate his last meal) and committed herself to never-seen-before Memphis dining and catering at the Beauty Shop and beyond. A gravity seems to pull us back to the place where we tasted our first homecooked meal, rich with history and passion and quality and purpose. Heck, it worked for me.

2. "Cooking is our cultural currency." -Kim Severson, New York Times

Cookbooks are still selling. Recipes are still circulating. People want touchstones to that tribal fire of cooking and eating in a community. Memphis is providing that cultural currency with inter-generational restaurants that value tradition above all else. Orange Mound Grill's 60-year-old sweet potato pie recipe will continue, according to founder Ms. Daisy Miller's granddaughter. The Folk and Boggs families are committed to refocusing Memphis' original steakhouse, Folk's Folly. Kat Gordon shares her mom Jan's toffee bar recipe with the entire city in Muddy's bake shops. The city is committed to continuing that "cultural currency" element that clearly holds us all together.

3. Barbecue may be our official food, but it's not our only specialty.

You can find an unbelievable slab of ribs at Charlie Vergos Rendezvous or a classic barbecue pizza at Coletta's; but the truth is, Memphis chefs are not settling with old-fashioned headliner dishes. They're making new headlines. They're pushing the envelope with innovation and recirculation of the city's most prized delicacies, such as two I just mentioned. Wednesday night's Taste of Memphis event at Stax illustrated the resurgence of culinary creativity and the rare unity found in a city's restauranteur scene. I walked past Coletta's barbecue pizza paired with Andy Ticer's modernized barbecue pizza popper (a take on our childhood frozen midnight snack). I watched Wally Joe take a gorgeous spin on Jonathan Magallanes' traditional-style quail tamale. Craft beers and Relevant Roasters are making a new name for Memphis' beverage offerings. Such creativity is placing Memphis on a much higher level than ever before. I only hope the public recognizes its quality as much as the James Beard house, who hosted a slew of my beloved Memphis chefs for a "Made in Memphis" dinner last Spring.

4. In Memphis, "Food is medicine." -Dr. Scott Morris, Church Health Center.

This city of soul views the family table as more than a literal dose of nourishment -- food is a tool of spiritual fulfillment, too. Chef Miles McMath of St. Jude has transformed a "cafeteria" approach into a farm-to-table creative warehouse for thousands of people every single day. The Church Health Center is teaching the alphabet to low income children through healthy foods. Baptist churches are changing the statistic and elevating the ritual of the meal through healthier options at social and religious events. People are clearly committed to making food a reference point -- and a game-changer.

I'm proud to be a part of this place.

A Caramelized Conversation with Margot McNeeley

To change the way chefs think about their food and container waste is one thing. But to change the way the city of Memphis thinks about green eating and environmental sustainability is a far greater challenge that proves to continuously succeed every single day, thanks to Margot McNeeley. Since the 2008 inception of Project Green Fork, a well-known nonprofit in town, millions (and I'm not exaggerating) of gallons of plastic, glass and aluminum have been recycled by certified restaurants. I sat down with Margot at Otherland's Coffee Bar in the heart of Midtown (a PGF-certified spot), where we instantly clicked over our passion for good food and good attitudes in our city. Join us in our Caramelized Conversation and read about the exciting upcoming anniversary event in October. . .

Why did you start Project Green Fork?

My husband and I like to eat out. I began to notice the lack of recycling at some of our favorite restaurants, and I could not stop asking myself, "why?!" Then, there's that turning point where you begin to get sick of hearing yourself complain, so you must either shut up or do something about it. You know what I'm talking about? Well, I decided to do something about it.

How many restaurants participate?

Since starting Project Green Fork, we have totaled 72 certified restaurants (although some are no longer open). Tsunami in Midtown was our first; and when the Memphis Flyer heard the news and wrote a story, we received more and more interest. I'm not one to knock down doors asking for participation. I work with restaurants who see and are ready to experience the benefits of signing on with Project Green Fork and completing the six steps of certification.

What do you love most about Memphis?

When I moved to Memphis 23 years ago, people didn't go downtown. But clearly, people aren't willing to settle. Things happen constantly, and the community is not sitting back. These people, both tough and creative, want to help the city be great. The Brewery is a great example. There is so much potential in this place, and we are consistently finding it.

image via memphis daily news

What are your thoughts on being an entrepreneur?

While it's hard to get it all done alone, seeing the results make the hard work and running around town worthwhile. People now tell me they decide where to eat based on the Project Green Fork restaurant list. For that reason alone, the payback is there!

Your most unforgettable restaurant experience?

On the coast of Italy. My husband and I encountered a shack on the beach where you order whatever is there that day. The man placed the ingredients in a basket and trolleyed it up to the kitchen. Ten minutes later, a meal came back down the trolley with the most delicate handmade pasta and seafood so fresh, the cook must have put his hand in the ocean and pulled out the newest catch just for us. Unbelievable.

Can you name a favorite Memphis restaurant?

Of course not. But since I am vegan, I have found Memphis restaurants to be very receptive if I call ahead of time and request a vegan dish the following night. I've never been told no. So, for all of you who complain Memphis does not cater to vegans -- you're just not asking!

So what's this October 4 event?

Our fifth annual fundraiser, "Loving Local," is coming up this October 4 from 6-9 p.m. The Malco Summer 4 Drive-in Theater is hosting the event with games, mini golf, an auction, movie showings, a set from Impala band, and movie-theater snacks taken up a notch. SOB popcorn, Fuel Cafe vegan nachos, Roaring Tiger vodka slushies with Cosmic Coconut, Relevant Roasters coffee. . .The list goes on. We're providing the best of entertainment in hopes that people will put their phones down, pick up food, a drink, or a golf club, and simply interact!

How do I buy my ticket?

Purchase your tickets online; and in the meantime, follow me on Instagram to see a daily auction item sneak peek!

featured image via this is memphis

Featured on Home and Hill

"From the frying pan of Austin into the fire of Tennessee." Home & Hill Magazine is one of the most beautiful curated publications of Tennessee's arts, culture, and tradition. I'm anxiously awaiting the arrival of Issue no. 4! I got hooked to the site this summer and was honored to be interviewed by the editor on my role as a "food connoisseur." I share about my background, going "incognito," and even my favorite place to dine in Memphis (although that's the toughest question. . .ever).

Read the full interview here.

photo by wynn meyers