Jennifer Morrill from www.farmland.org sent along an email today updating me on the top 20 farmers markets across the U.S. in three different categories.  Chicago’s Green City Market is in the top 20 for the large category.  We are a city (and outlying suburban area) of some really terrific farmers markets and it would be great for more of them to be recognized.   And from the stats that Jennifer sent along, farmers markets (and their subsequent revenue) are really growing.  I realized what a “community gathering place” the farmers market is when I tagged along with my brother to his favorite in Mt. Prospect. He knew each of the vendors by name and was one of the guys who would introduce new comers to each farmer and their food.  People would stop and say hello – it felt a little like Mayberry.  So, if you feel like it – go onto the website and vote for your favorite farmers market. LH

So far this summer, thousands of individuals have voted for over 700 farmers markets representing just about every state in the country. But there is still time for more votes and for the top 20 markets to change! Farmers market consumers are encouraged to vote for their favorite markets (one vote per market) at the America’s Favorite Farmers Market website, www.farmland.org/vote

The top 20 markets list holds lots of surprises including the fact that the current market with the most votes overall is in the “small” category meaning that the market has only 30 vendors or less. This is a true testament to what even a small farmers market means to the community.

Farmers markets are more than a passing fancy, they’re here to stay” says Jane Kirchner, AFT Senior Director of Marketing. “They are a connection point in communities-where customers can connect directly with the people who grow their food, and come together socially. I also think we all intrinsically like the idea of supporting our local businesses!”

In 2007, direct sales from farms to consumers totaled $1.2 billion, an increase of 49% from 2002. Much of that increase comes from America’s growing number of farmers markets – 4,685 in 2008, compared to 3,137 in 2002. In addition to supplying seasonal fresh fruits, vegetables and agricultural products, farmers markets help support public health and can drive economic development in communities.

Red Kiva is excited to introduce a new way to cocktail. The VaporTini consists of flavor-enhanced alcohol vapors served in a glass globe that you inhale by “sipping” through a straw.

The glass globe with custom-made silver metal base has a 70s mod, futuristic feel which appropriately fits the VaporTini – the future of cocktailing.  Red Kiva’s mixologists will pour the selected alcohol (menu below) into the glass globe, then heat the liquid to 110 degrees, beginning the vapor process. A glass straw is inserted into the globe and participants “sip” (inhale) the vapors. It is suggested that guests inhale the flavored vapors for approximately 20 minutes.

The VaporTini’s creator, Julie Palmer, is one of the proprietors of Red Kiva. Julie was inspired to create this “inhale-tail” while in Helsinki, Finland on the shortest day of the year. The local tradition in Helsinki is for people to pour vodka onto hot sauna coals and inhale the vapors. Julie wanted to create a similar experience at Red Kiva. After several prototypes and many different trials with her father, an engineer, the VaporTini was born.

VaporTini Menu $10

Effen Black Cherry Vanilla vodka with a chocolate-covered cherry garnish

Tanqueray Rangpur with a candied citrus peel garnish

Knob Creek with a griottine garnish

Absolut Raspberri served with raspberry candy and chocolates

VaporTinis are available on Thursday evenings beginning August 6

Red Kiva
1108 West Randolph Street
Chicago, IL 60607
312.226.5577
redkiva.com

The Division Ale House, the brain child of Baris Yuksel (who also owns the People Lounge) opens July 24th.  Josh Spooner, the former top chef at both McFadden’s Restaurant and Saloon and Ginger’s Ale House, is the exec chef.

The Division Ale House features a vintage Irish-inspired décor, a menu loaded with Irish faves, plus eight draft beers including Guinness, Magners Irish Cider and Smithwick’s.  In lieu of the usual pitcher service for drafts, the Ale House features 80-ounce “beer towers” – portable tabletop taps fitted with an interior ice cylinder so the brew stays fresh and frosty – perfect for sweltering days on the sidewalk café or cool winter nights in front of the fireplace. Additionally, the Ale House features a signature shot list, over a dozen martinis and a well-chosen selection of whiskey, small batch bourbon and Scotch.

The décor features Victorian wallpaper, deep-chocolate leather on the booths, etched glass and wrought iron chandeliers and Tiffany-inspired light fixtures, including an oversized chandelier. The 100-seat space exudes Celtic charm with backlit antique stained glass panels re-purposed as window and wall treatments, plus there’s antique art and artifacts such a hand-carved wooden coat rack and antiqued mirrors. The space features a 20-seat bar area.

Entertainment options include eight 50-inch flat-screen TVs: half will screen American sports and Euro games such as soccer and the other half will show music videos. There’s also a small area near the bar fitted with a dartboard for spirited steel-tipped dart matches. The dart area morphs into a dance floor late night Fridays and Saturdays when resident DJs spin a mix of Pop, Rock, Top 40 and Dance (DJs slated to begin late summer).

The core of the menu is Irish, including faves such as bangers and mash, beer-battered fish and chips and beef and Guinness pie. The menu is also peppered with American bar staples such as sirloin burgers and chicken wings.

Division Ale House
1942 W. Division Street
Chicago, IL 60622
773-384-6886

Palm Court at the Drake Hotel

Tea Extravaganza 2009, offers tea aficionados the opportunity to sample some of the finest, rarest, and often hardest to find loose-leaf teas from premier estates worldwide.  The two-day event will be held at the Drake Hotel August 10th and 11th, from 9 am to 1 pm each day.  The events co-sponsors, the Drake Hotel and the American Tea Masters Association, will not be promoting or selling any of the teas for tasting.  The event is purely an experiential gathering for sampling between 18 and 20 high-end, exquisite loose-leaf teas.

The tea menu for the event was personally prepared by Chas Kroll, Certified Tea Master and Executive Director of the American Tea Masters Association.  Kroll taste-tested (cupped) hundreds of tea samples from leading tea estates and vendors, evaluating and rating each one using the protocol followed in his tea master training sessions with the association.  Each of the teas on the menu received a score between 9 and 10 using the association’s ten-point rating system.

Besides taste and quality, the price of the teas on the menu deserves mention.  They range from $120 per pound to nearly $700 per pound.  One of the teas is priced at $500 an ounce.  Several of the teas on the menu are harvested by hand on only one day of the year or during a very short timeframe.

Registrants attending the Tea Extravaganza 2009 will sample green, white, yellow, oolong, black and pu-erh teas.

Tickets are available at www.teamasters.org/ The fee is $120 for both days (2 tickets for $200), or a private table for 8 headed by a certified tea master for $800.  Out-of-towners who wish to stay at the Drake Hotel ( 140 East Walton Place, Chicago, Illinois 60611)  may contact room reservations at (312) 787-2200 or www.TheDrakeHotel.com.

Additionally, an elegant lunch will be available in the Drake Hotel’s Private Club on Monday following the eevnt.  On Tuesday, Afternoon Tea will be served in the Palm Court following the tasting session.  Contact Shaun Rajah, Palm Court Special Events Manager, for reservations and prices at (312) 932-4619.  These costs are not included in the ticket price.

For additional information, contact Chas Kroll, ATMA Executive Director, at (619) 330-9017 or ChasKroll@TeaMasters.org.

I am not sure how I get into these kinds of conversations, but Bobby, my fellow foodie down in Waco Texas who typically weighs in on what real barbecue is, decided that today’s topic was salad dressings from our youth. Green Goddess, that real orange colored French on top of iceberg lettuce then sprinkled with blue cheese.  Real Catalina dressing; real Thousand Island.  Real translates to “not out of a bottle.”

He told me the best dressing in the world is Brockles Special Dressing from the now closes restaurant down in Dallas Texas of the same name.  You know it’s good when you read the blog and find so many people be so very grateful to find this recipe again.  And, a story like this never fails to demonstrate the passion and memories that are brought out by food.

For all who have asked and any who may be interested, here is the recipe for the homemade version of Brockles Special Dressing:

Ingredients:
1 pint jar of real Mayonnaise (not Miracle Whip) – two cups – 1 pint
4 Tbsp of drained sweet pickle relish
2 tsp of paprika (adjust as desired for color)
1 to 1.5 ounces of crumbled Blue Cheese
1 to 1.5 Tbsp of garlic powder (adjust as desired for taste)

- Spoon Mayo into a mixing bowl
- Add ingredients, each with a bit of stirring
- Hand mix to an even color and texture
- Put back into cleaned mayonnaise jar
- Keep refrigerated

Now, Bobby’s preference is to us Hellman’s.  And, make sure the blue cheese crumbles and very very fine, not chunky. He said you can’t even taste the blue cheese in the dressing (which is sad to a blue cheese lover like me). He also said not to use Heinz pickle relish and to make sure that relish is drained and patted dry before folding it in. He also suggested that if the dressing is too thick, you can add some buttermilk.  After 24 hours in the fridge, according to many, it’s even better but too many find it difficult to hold on that long and not finish it off!

I am going to give it a try!

http://brockles.wordpress.com/