For the Love of Pork Belly

It might be more important than kale.

Pork Belly Featured Image

We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese.

We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. Tweet this! We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese.

History:

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The Story of The Braise

Patience, Time, and Skill will render tender, awesome dinners...

Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers would braise meats like pot roast to serve to the family.
Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill.
In today’s world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants.

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Quinoa: How To Toast and Cook Quinoa

Chef Katie Simmons shares the magic of quinoa

quinoa Katie Simmons

Quinoa, Say it with me “Keen-Wahh”

quinoa Katie Simmons

The edible seed of the quinoa plant has exploded on the scene over the past 10 years, yet you may not know how to cook it properly. Quinoa is not tricky at all. It just takes a little know how, and experience to get perfectly cooked quinoa for your final dish.

Chicago’s premier “plant-based” chef, Katie Simmons, shares with us how to toast, cook, and enjoy quinoa everyday.

Chicago Personal Chef Katie Simmons

Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those
with special dietary concerns like gluten-free, oil-free, and vegan. Outside of the kitchen, she is a Fitness
Instructor for Equinox, with over 13 years’ experience in the fitness industry. For fun, she loves to
travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.
You can check out more of her healthy, vegetarian recipes and videos at: www.Plants-Rule.com

A little more about Quinoa:

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Today the students worked on yeast bread dough. We focused on having them create pizzas. I shared with them how glutenin and gliaden combined with water create everyones favorite “allergen”, GLUTEN