I’ve been an artist all of my life, but made some choices as to what way I would use my creativity.  So, for many years I walked away from the brush and canvas, and used my creativity to solve business problems, or to cook, or to write.  The older I got, the more I felt the pull to paint again.  And so I began again after 30 years in 2007 and haven’t stopped since.  I have been asked by a good friend (Joe Lanasa) to participate in his spring art show this weekend.  Art is HOT HOT HOT in the city over the next few weeks with many publicized art shows (including Artropolis).

So, please come to our show for a good time and some great visual energy from the paintings.  I have posted a few of mine here.  Don’t worry, the next writing I post will go back to food!  For more about my paintings, go to www.laurahansenartgallery.com. LH

The Fulton Sreet Collective Spring Open House Art Show presents “IN THESE TIMES” on Friday, May 1, 2009, 6p-12a.

FSC members and guests will be displaying art as well as statements that reveal

why it is they do what they do, make what they make, and think what they think.

Our goal is to investigate what stimulates creativity, perception and action in recent times.

Featuring live music, dj and two open bars.

2000 West Fulton, 2nd and 3rd Floors, Chicago, IL 60622

www.fultonstreetcollective.com

Participating Artists

Anna Fermin, musician

Joe Lanasa, musician

Drew Helge, glass, jewelry, sculpture

Bryn McCoy, new media

Danny Ellis, glass work

Dennis Johnson, paintings, drawings

Jennifer Conner, oil painting

Kimberly Thurston, painter

Karen Parisian, painter

Patrick Morrissey, painter

Sean Fermoyle, graphic designer, painter

Shauna Castonguay, mixed-media

Laura Hansen, painter

Lisa Caplan, painter

Catherine McCulloch, lamps

John Rybicki, spoken word artist

Catherine Jasek, drawings

Emily Carlson, stained glass

Tony Vega, video

Raymond A. Thomas, painter

Judy Bonem, painter, multi media

Jim Eichorst, artist, sculptor

Eivissa adds Spanish cuisine to Old Town starting in mid-May.  The focus is on a variety of Spanish regional tapas and pintxos – a really petite plate of tapas.  A full bodied sangria bar will also be part of the recipe.

The chef is Dudley Nieto (previously at Adobo Grill, Zocalo and Xei-Ha).  Offerings include:

•    Paella with Oysters, Clams and Shrimp
•    Fresh Mozzarella slices with Green Kalamata Olives
•    Tarragon-marinated pork loin with lentils, chorizo and parsley potatoes
•    Cornish hen served with roasted tomatoes, onion and goat cheese

Eivissa is located in a contemporary, exposed brick space with authentic Spanish design elements.

EIVISSA
1531 N. Wells St.
Chicago, IL 60610
(312) 929-2951

http://www.eivissachicago.com/

The Kentucky Derby is only eight days away (Saturday May 2nd).  What a great excuse to have a party!

There are so many traditions surrounding the Kentucky Derby and it is both fun and “Martha Stewartish” to wear big floppy hats and serve food using both authentic and new creative recipes.

Bobby Flay has created some new recipes for this years derby and we will highlight some between now and Derby day.

For more party throwing and recipe ideas for your own derby party visit:

http://www.kentuckyderbyparty.com/

All You Can Eat Shrimp with Green Onion, Garlic & BBQ Spices
by Bobby Flay

Shrimp
1/4 cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 lbs (21-24 size) large shrimp, shell on
9 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
3/4 cup thinly sliced green onion

Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or sauté pan; add a third of the shrimp and a third of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in a third of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.

Jiminy Chips prepared to order, kettle-cooked potato chips are now available at Navy Pier (next to Build-a-Bear). Today is their grand opening on the Pier.

In an era where restaurants and grocery stores are vanishing or having to re-invent their concepts to stay alive, it’s great to hear stories of businesses that are thriving like Jiminy Chips.  The potato chip is America’s #1 snack food and Jiminy Chips allows the consumer to see their chips “made to order” fresh on the spot – which is a true unique experience.

Jiminy Chips are also currently  available at Fresco’s Mediterranean Café in Elmhurst since and at Michael’s Fresh Market in Naperville since 2008. Other Jiminy Chips locations will soon include Caputo’s in South Elgin “The positive suburban response and continued requests for a city location are what brought Jiminy Chips to Navy Pier,” said Jim Vadevoulis, founder of Jiminy Chips. With new flavors and gourmet styles driving growth, annual sales for Americas favorite snack food exceed $6 billion.

Jim Vadevoulis, president and owner of Jiminy Chips has been in the food service industry for over 25 years. Vadevoulis invented and holds the patent on the chip-making machine, which slices premium potatoes and ensures temperature-controlled, ultra filtered oil. The machines nano technology filtration thins the oil to make Jiminy Chips crispier and more grease free. The machine shoots out thousands of preservative-free chips in an hour

Current flavors available at Jiminy Chips Navy Pier include sea salt, mustard, barbeque and ranch. Jiminy Chips plans to add flavors such as chocolate marshmallow, masala and flaming hot to this offering soon. Sweet potato and pita chips are also available now.

This recipe was sent to me via Foodbuzz and iFood. When I look at the ingredients I “feel” like this could be the authentic Greek Islands roasted chicken recipe. I have been going there for years and love their chicken. Hiking up the heat and then reducing it helps to keep in the juices. And the gravy – excellent! If it is not, I am going to try this recipe, AND I’ll probably be contacted by the Greek Islands folks who may send me another recipe to post. We are trying to get to the truth in a round about way! LH

Greek Islands Roasted Chicken

Servings: 6
Ingredients:
1 roasting chicken (5 to 6 pounds)
1 lemon, unpeeled and quartered
4 to 6 canned grape leaves, rinsed
1 tablespoon butter
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons flour
1 3/4 cups chicken broth

Directions:
1. Preheat oven to 400°F. Rub outside of chicken with cut side of 1 lemon quarter. Wrap all 4 lemon quarters with grape leaves and use to fill chicken cavity. Rub chicken with butter and season with 1/2 teaspoon each oregano, salt, and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and roast until an instant-reading thermometer inserted into thigh registers 180°, about 1 1/2 hours longer.
2. Remove chicken to a carving board. Pour off all but 2 tablespoons drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2 minutes. Whisk in broth, lemon juice, and remaining 1/2 teaspoon oregano. Bring to a boil, stirring, until gravy is thickened and smooth, 2 to 3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Carve chicken, discarding lemons and grape leaves, and serve with gravy.