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The Ol’ Smoke-N-Fry
Ummm. I think we need to talk. However, I really don’t think this conversation, in any way, shape, and/or form needs to be about Beyonce. Instead, I think we should talk about fried foods—and,...
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Recipe Redo: Pasta with Tomatoes, Bleu Cheese & Basil
Have you ever picked up one of those free recipes they give out in grocery stores? I recently picked up “Pasta with Tomatoes, Bleu Cheese & Basil” because it sounded good at first glance. The...
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What is Eggs Mimosa?
I’ve only ever known a Deviled Egg to be just that, a Deviled Egg. An egg that has been fully boiled, shelled, split and stuffed with its own innards (yolk) that has been flavored with a host of...
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Great Granola
There is something that has been plaguing me for about a month now, and I finally conquered it today! I know it may sound silly that a line cook with three years of culinary school can’t make a decent...
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Summer Wine and Dine
Once again, Midwest weather has thrown us for a loop this week. It might be warm one day and cold the next, but I refuse to be discouraged in welcoming grilling season. Not only do we need to consider...
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Healthy Habits Start Early
It’s hard to believe that my son is six months old! He now sits at the dinner table with his bottle but scoots closer to the food on our plates to have a better look. He looks up at us with that...
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The Great Water Experiment Update
I’m about halfway through my water experiment month. For those of you who may not have read my last blog, I do not drink water. You will rarely see me with a glass of the stuff – so for the month of...
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Water, Health Changes and More
I did it! I successfully lasted a full month of drinking water, or more accurately, not drinking soda. I drank water and only a few glasses of iced tea and a beer or two, but all in all, mostly water....
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It’s All Green Sauce
Salsa Verde (Spanish), Sauce Verte (French) and Salsa Verde (Italian) all translate to the same thing – Green Sauce. While the names are the same, the sauces, though similar in some ways, are quite...
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It’s the Season for Ratatouille
I love it when I get inspired at work. I recently taught the Food and Wine of France class at our Lincoln Square location and loved every dish on the menu. I’ve blogged about my love of Gougeres and...
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Baby, It’s Getting Cold Outside
Those who know me will question the validity of my next statement. I love this time of year! As much as I personify the beach bum lifestyle and fun in the sun culture, I truly love fall. Of course,...
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Why Isn’t Everyone Excited about my Vegetarian Diet?
I had a friend from Boston visit this past weekend, and I set out to show her what it’s like to live in Chicago. A true New Englander, she arrived wearing the classic LL Bean boots, commented...
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Nut Milk: Living Beyond the Udder
I have always been down with dairy; however not everyone is blessed with such mutual love affair with all things lactose. I never had any interest in any non-cow sourced milk until one morning when my...
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WSET Level 1: Understanding & Tasting Wine
You are at a new restaurant, and you want to order a bottle of Chardonnay. But you look at the wine list, and you’ve never heard of any of the wines on the list. The server is fast approaching, and you...
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Pop Quiz-Ine
One of our favorite mediums to play around with flavor at The Chopping Block is popcorn. If you’ve ever been to a class, private event or just stopped by to shop, chances are you have sampled one of...
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Do You Know Your Oils?
One of my favorite things I learned at The Chopping Block is that it’s important to consider your oils before you start cooking. For many, especially for all of our regulars, this is old news. But for...
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The Story on Salt
Very few ingredients are as essential as salt. It opens up other flavors in savory dishes, and helps breads and pastries rise during baking. It’s the most important ingredient in preserving meats and...
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