Getting Ugly Produce Onto Tables So It Stays Out of Trash By JENNIFER MEDINA EMERYVILLE, Calif. — The eggplants are crooked and a little long-necked, contorted enough that they would probably lose in a beauty pageant against rounder or more symmetrical aubergines. In the field where they were grown or in the supermarkets for which… Read more »
It’s here and it’s being claimed “The first zero-waste grocery store in the world”. A zero-waste grocery store recently opened its doors in Germany and everyone should get excited. 80% of items sold in supermarkets is wrapped in toxic packaging. In effect, Americans still produce near 3 pounds of trash every day, and this is a… Read more »
Passport to France 2015 Passport to France is a night-long tribute to Chicago’s finest French gourmet chefs, products, wines, spirits, and entertainment. It has developed into an exclusive event including classic bistros, bakeries and cafés, contemporary haute cuisine, fusion flavors from Asia, Mediterranean or Latin influences, and creative American contemporary cuisine with French heritage and… Read more »
A Chicago French Food Festival and the first annual à la carte Chicago is a celebration of contemporary French food, wine and art of living, designed to excite and inspire food lovers of all ages. For a whole week, guests will experience new and classic foods, pastries, and beverages all while discovering the many flavors of… Read more »
Cooking with the right ingredients is as much important to me as cooking techniques and recipes. OhlàlàFood is a strong supporter in eating as organic as possible to keep your life balanced and healthy. Here an article worth sharing. The findings in this experiment go beyond my own fear, I’ll admit! What would happen if… Read more »
Cheese is displayed for sale at a Whole Foods store in Dublin, Ohio, U.S., on Friday, Nov. 7, 2014. BLOOMBERG NEWS Great Article from Wall Street Journal, worth to repost on OhlàlàFood! Cheese: Which Country Eats the Most? – WSJ – WSJ. By LAURENCE WITHERINGTON And HENRY WILLIAMS Nov. 14, 2014 6:46 a.m. ET France. The answer is,… Read more »
“Food Chose Me” From the love of Art at the early age of 6, Chef Peter Rios was destined to be a creative person. In first grade, he loved to sketch as his appreciation for good food developed his interest in Cuisine and Art combined. He started his formal training at Kendall College under the mentorship… Read more »
At the Sofitel Chicago Hotel, Stéphane Postoyan has been a sous-chef for about four years. Under his supervision, about 35 other junior sous-chef, comis and kitchen staff, are preparing the banquets and other delicacies for this luxury hotel. Stéphane is on the clock from the breakfasts at the “Café des Architectes” through lunch, while overseeing… Read more »
Are you getting confused by Chef kitchen titles? If so, this article is for you. Most professional kitchens are very hierarchical. The structure will change depending on the size of the restaurant, its style and the number of people it serves. Here is an explanation of some of the main titles: Head Chef (aka Chef… Read more »
Yes Macarons are trendy and literally everywhere even in supermarkets, and even in the frozen section of your local Trader Joe’s. But they are not all equal. Some are too sweet, too hard, too thick or too rough on the surface. Does this mean you need to fly to Paris Ladurée every time you crave… Read more »
Hello Michelin Guide 2014 Edition, No big surprise with Alinea 3 stars… but alas the only one of its kind. There are now a total of 25 starred restaurants in Chicago. Yeah! I have not made it to all of them yet. I sure hope to do so. For more affordable places yet with… Read more »
I wish I was writing a praise and not an eulogy about Fox and Obel. I heard Fox and Obel is closing down and I am so sad, though I will admit the last years of operation were disappointing. But let’s remember the good times. When I first landed in Chicago in September 2001, I… Read more »
Not just another Meat Festival, How Local is Back! If the rain does not scare you away, comfort yourself with a local handcrafted sausage and a beer at the The Wurst Festival . It is on til’ tomorrow Friday at the Daley Plaza. While driving yesterday, I heard an interview on NPR of Mark Wilhelm, curator of the festival… Read more »
Amora, Tagada, Vichy, Teisseire,La Mère Poulard. If these names sound familiar to you, you either have lived in France or you grew up there. Finally, you can find these brands and many more through online supermarkets here in North America. I have selected the ones I found the most interesting per their selection and ease… Read more »
Good Food Festival is back in Chicago -March 14-16 Do not miss it. You will meet some chefs and some farmers dedicated to good and authentic food! Absolutely worth it for all the foodies I’d say. Last year I met with the owner of the Slagel Family Farm. They provide many restaurants in the city… Read more »
I just read this fascinating article about an “american beekeeping dream” and thought I’d share it. This is great reminder about how the ecological balance is so important and why we should keep buying pesticide-free produce to support this balance. By JULIA FLYNN SILER Shaun Fenn for The Wall Street Journal Hector Alvarez tends to his… Read more »
Ok Dear OhlalaFood Followers, I do hear you!! Lots of people are asking me for my recipes so Please Be Patient with me Folks, I’m working on it. Hard to pick which one will be first. LOL With any luck, i’ll post some cooking videos too. Thanks for your support. and continue being OHLALA FOOD!!!
Cum Try This Sweet Condom… By David J Constable: Cum Try This Sweet Condom…. A flimsy pink sheath is laying across sand. It’s dishevelled, presumably used for its creation, as inside at the tip-end, is the white gooey unguent. I am not walking across a beach but there is sand, and the above description is indeed… Read more »
A simple and beautiful infusion vessel that can be used for cocktails, oils, teas, or any infusion imaginable. Launched: Aug 7, 2012 Funding ends: Sep 4, 2012 Remind Me The Porthole is a simple, beautiful infusion vessel designed by Martin Kastner of Crucial Detail design studio. The Porthole can be used to create striking cocktails, oils, teas, dressings,… Read more »
To Find Fields to Farm in New York City, Just Look Up Ángel Franco/The New York Times Ben Flanner of the Brooklyn Grange tending to a rooftop farm at the Brooklyn Navy Yard, where crops include pattypan squash and beefsteak tomatoes. By LISA W. FODERARO Back in the 1960s, Lisa Douglas, the Manhattan socialite played by… Read more »