Wine and Spirits Travel

My trips are usually planned pretty far in advance. This one was different. It was toward the end of a summer spent mostly at home and Teddy and I were getting restless. I was also looking for something to talk about for my upcoming CI Living show .   Since I live just two hours south of Chicago and the windy City offers endless things to do, it was the obvious choice. I wanted something a bit different this time around. A focus on the Riverwalk sounded like the perfect idea. Even though Teddy is a service dog and allowed everywhere, I wanted a pet friendly place where people could have the same experience we did. The Sheraton Grand Riverwalk fit all the requirements and it was a hotel I had not previously been to.  My friend, Kim, came along for the short trip. We checked in quickly and went up to our large accessible room, with a king bed, a pullout couch, and a bed and bowl set up for Teddy that was much bigger than he was. We also had a welcoming charcuterie plate. ...

After a morning of checking out the Grand Market , my daughter Sam and I still had a full day and night ahead of us at the Atlantic City Food and Wine Festival. We got back to the press room at Caesar’s Resort in time for a fun and candid conversation with Martha Stewart . It was a press only round table. I had never met her before and was surprised how relaxed she was. One of the things she talked about is a subject close to my palate – infusing vodka. Ms. Stewart, who has a farm in Bedford, New York, said, “Black currants are the basis for cassis. It flavors the vodka very nicely. Within two months, the vodka is great and it only gets better and better. “ She also added, “I use raspberries in vodka. I use strawberries. I grow a lot of citrus on my farm, lots of lemons and limes. I use that a lot for the drinks." "When I have a lot of lemon or sour oranges, I squeeze them and freeze it for ice cubes, and keep that in the freezer for drinks. That makes ...

I have been known to schedule some pretty busy days, but I think I outdid myself for the first full day of the Food Network South Beach Wine and Food Festival (and I got the blisters to prove it). I started bright and early at The National Hotel , where I ordered a fruit and yogurt plate from room service to get me going for the day. It gave me a sense that the day would have at least something low cal and healthy in it! First on my schedule for the day was an interview with David Burke. I had loved everything about my visit to David Burke Primehouse at The James in Chicago and have been looking forward to trying his new restaurant in Chicago. We had a fun talk about his Dining In the Dark event (look for my story at Cocktails & Joints for more) before I took off to the beach for the Food Festival’s Trade Tasting. Originally, this tasting was a chance for the trade and the press to check out the booths before the big crowds arrived on the weekend. Unfortunately...

No, winter hasn't come early. In fact it's nearly 100 degrees in Central Illinois right now. 25 Degrees refers to a brand new burger lounge in downtown Chicago that's filled with mouth-watering food and plenty of wine and spirits. The Chicago restaurant was opened by  Joe and Mac Boumaroun, brothers who had previously owned the Lebanese restaurant  Aladdin's Eatery in Chicago. They were intrigued by the concept of an upscale burger place and this particular chain had taken off on the west coast. They are putting it all together with acclaimed chef Tim Goodell, who has added a few things to the menu (like the Potato & Three Cheese Fritters) that are unique to this location. The official opening was just last week and it looks like a place the windy city will see around for a long time. The 25 Degrees is the difference between a medium-rare burger and one that is well-done. The latter is my preference and the Wisconsin sirloin was cooked to perfection, jui...