Feeding My Passion

In the ongoing series of cooking classes we’re doing for Highlife Adventures, Cameron and I went into Chicago and taught a vegetarian cooking class. Actually, I did most of the teaching, mainly because when it comes to being a vegetarian, Cameron doesn’t remotely resemble that remark. But he and David, the grill guy at Marilyn’s where Cameron is the chef, were very helpful plating food for the class. We had at least 12, which is equal to our biggest classes, and they really seemed to love everything.

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I got back from my trip into Chicago exhausted and stuffed to the gills. The traffic was at times terrible both on the highway and in the city, which is to say, at least for Chicago, quite normal I guess. And it was very frustrating that the first place I wanted to go to, TAC Quick, was closed, despite the sign on the door indicating they were open Monday-Saturday. It was Tuesday and I was a bit miffed. Read more »

Tomorrow I start my new job working for John, so today I’m headed into Chicago to try a couple of places I’ve been hearing about for a while, but just haven’t had a chance to go yet. TAC Quick gets very high marks from foodies for their authentic Thai food. They have a “secret” Thai menu and yes, I’ll be asking for it. But I’m not a machochist heat-wise, so I’m going to keep it in the medium range.

The second place I’m going, and luckily it’s a short trip from TAC Quick, is Cho Sun Ok, a Korean joint with a menu that looks authentic and delicious. What sets them apart in Chicago is that at the end of the meal, they take the panchan (little side dishes that come standard with each Korean meal, like kimchi and pickled bean sprouts, spinach salad, etc.), and use them to make fried rice for you! Supposedly Korean places in LA do this as well. I’ve had Korean food before in Columbia, Missouri, where I when to school, and it was delicious. I put Korean fried chicken on the menu at the Buddha, and after the tasting for John and the others at Port 412 during  my demo, I have little doubt that it will be on Tulips’ menu as well.

I’ll tell you all about the food tonight. I have to be in bed fairly early since I’m meeting Chef Tom at Port 412 at 7:30a for breakfast, and then he, John, Brandon, and I are going to spend the day together talking business. Even talking business with these guys should make for a fun day.