It’s not every day you see your logo in Times Square!
Blog
Quinoa Salad with Ginger Peanut Dressing and Crunchy Cashews
Ingredients
¾ cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves
1 cup edamame
Fresh lime
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce
1 tablespoon red wine vinegar
1 teaspoon olive oil
Water to thin, if necessary
Preparation
Cook quinoa, fluff and set aside to cool
Warm peanut butter in microwave for 20 seconds. Add ginger, soy sauce, vinegar, and olive oil. Thin with water or olive oil if desired. Add dressing to the quinoa.
Add vegetables.
Chill.
Add lime or serve with lime wedges.
Nutrition Information
Serving size: 1/6th of recipe
Calories: 260
Fat: 13.5g
Carbohydrates: 27.7g
Sugar: 7g
Fiber: 4.3g
Protein: 8.6g
Chicago Architecture Boat Tour
I really enjoyed this tour of Chicago’s architecture, as experienced from the river. The volunteer docent on the 90 minute trip was a professional architect who provided great insight into the history and design of the buildings.
I had been expecting a recitation of architect’s names and dates, but this was much more, and much more interesting. I came away feeling I’d really learned a lot about the how and why of development in the city, and had a good time doing it.
It’s nice that there are outside seats on the top deck and bow to accommodate everyone, so you can see the view, but also that there is an inside cabin and bar, in case it rains (which it did!)
Bristol Renaissance Pleasure Faire
Having grown up in Southern California in the 1970s, I thought I knew what a Renaissance Faire was: a collection of tents and small booths set up temporarily on sprawling farmland.
Bristol Renaissance Faire is something completely different, and closer to an entire theme park than a temporary attraction.
Scattered beneath giant shade trees, and wandering its was over gentle hills, through glens and at one point even across a pond, the fair is comprised of more than 100 permanent structures, each uniquely themed as a period building.
Many attendees wear costumes, and fantasy attire is almost as popular as period dress, however most people just wear regular clothes, so you don’t need to feel self-conscious if you don’t look like a fairy.
Handicrafts and food, in many cases themed to the era (not sure about the medieval french fries) make for a delightful day.
Note that lines to get into the parking area can be VERY long, so plan to arrive early in the day, especially if it’s hot.
This is definitely a must-visit annual attraction.
Next: Trio
Next is Chef Grant Achatz’ “next” restaurant. Achatz is the creator of Alinea, regarded by many as America’s greatest restaurant, and Chicago’s only 3-star Michelin restaurant.
I approached Next with some trepidation because I’m not a fan of Alinea. I found the atmosphere and service there stiff, and grew tired of the dictatorial way we were instructed to consume each course.
But Next is nothing like that. Service is professional but relaxed, and the servers are happy, informative and passionate about the food they’re serving.
I also like their ticketing system. It was refreshing to have no transaction at the end of the meal. The food, wine pairing and tip are all included, and are fairly priced for the experience you receive.
The unique thing about Next is that the restaurant evolves into something completely new and different every four months. New food, new wine, new decor. Since you’re unlikely to go twice during any given incarnation, you just need to put your trust in the culinary team and expect something special.
That’s certainly what we’ve received on both visits. A month ago Dani and I enjoyed the Modern Chinese menu.
This time Linda accompanied us to enjoy Next: Trio, which was an even more spectacular menu than Modern Chinese. This homage to Chef’s first restaurant ten years ago pulls out some vintage tricks, and reminds us of how cutting edge that restaurant was.
21 courses, many of them home runs. Very lavish ingredients, beginning with a generous serving of Osetra, and two courses using foie gras in completely different ways.
My favorite course was a surprise, the smoked figs was that perfect union of unexpected flavors that turns the whole into much more than the individual parts.
A few of Alinea’s serving tricks were used for some of the courses, but they’re more playful and less pretentious than at Alinea.
As always a convivial staff enthusiastically sharing information and their love of what they’re doing. A great dining experience.
