Green Dreams Roadtrip: Chicago

We planned a trip to Chicago a month or so ago for a continuing education seminar: Uprooting Anxiety.  That was super informative (lavender oil, what?!) and a whole separate blog topic.  Because Dr. Lise Alschuler's talk was over dinner on a Thursday evening, we decided to take advantage of the road trip and stay for the weekend.   What I loved most about Chicago, besides all of the gorgeous parks, art and greenery in the city, is its vast selection of dining options. Not JUST great restaurants, but a HUGE and growing movement of sustainably and locally sourced food in the restaurants. 

I wish I'd had more time to eat!   So here's a summary of what we did get to experience:

Crow's Nest - Kalamazoo

Loved this place in college for their 24 hour schedule and awesome, fresh breakfast served daily.  We ended up stopping here, in Kalamazoo, on the way to Chicago for some brunch.   It didn't disappoint.  The restaurant uses Fair Trade coffee and bakes their own bread.    

I got the Davidstown Freighter: Two fried eggs, prosciutto, goat cheese, sauteed onion, spinach, tomato and 

red pepper aioli on Fourth Coast Bakery sourdough and a deeeeeliicous iced mocha. 

Continuing on to Chicago!

Haymarket

Our first stop on Friday evening was Haymarket.  We caught a perfect parking spot right at about 4:30 p.m. in front of the restaurant and decided to happy hour there, sampling their house-brewed beers.  The best thing about Haymarket is that you can buy 4 oz samples of beer, allowing the option of trying more than just a couple without getting totally bombed.   We also munched on the Artisnal Cheese Flight, which included apples, crackers and samples of 4 local cheeses (which came with a description and the source of the farm/cheese).

The IPAs at Haymarket were spot-on.  I tried a few of them, and didn't take notes, but can say without a doubt that my favorite of the evening was their Fiddlesticks Belgian IPA, brewed with Choffe yeast and Candi syrup.   Perfectly balanced, flavorful and just a touch of that Belgian "softness".

The Girl & the Goatee Rhubarb ale (pictured below) was a bit disappointing.    I was so excited to see Stephanie Izard's beer on the menu, since we were hitting her restaurant for dinner AND because it used Michigan Rhubarb.  It fell pretty flat, with barely any distinguishable rhubarb tartness.

I love their sustainability commitment:

Yes!  All restaurants should have have this motto! :)

After happy hour at Haymarket, we bounced across the street to meet my Aunt Pam (who I hadn't seen in almost TEN years) at:

Girl and the Goat

Image from Girl and the Goat website

Wow.  Girl and the Goat met and exceeded expectations.  It was created by executive chef Stephanie Izard, winner of Top Chef Season 3.  The restaurant is spacious, rustic-chic and relaxed with a focus on food and drink.  Stephanie has a commitment to the local food movement, sourcing from a number of farms in the area: Spence Farm, Kinniknnick and Nichols for product, Kilgus Farm for goat and veal and Prairie Fruits Farm for cheeses. I love that Stephanie likes to visit the farms herself to ensure their practices are in line with her vision.Since the restaurant is super popular, we expected not to get in on a Friday without reservations, but after sipping a cocktail at the bar and catching up with my Aunt Pam for about an hour, we got a table.   Honestly, I wish I'd have taken some pictures of the food, but between the conversation, libations and absolutely glorious food, I did not.  Here are some of the dishes we ordered:

roasted cauliflower 
pickled peppers . pine nuts . mint

squash blossom rangoon
crab . chive yogurt . toasted almonds

pinn oaks lamb tartare
english pea tapenade . tuna aioli . water crackers

duck tongues
tuna and black bean poke . crispy wontons . piri piri

goat liver mousse
pickled rhubarb . orange marmalade . crumpets

All were exceptional.  The cauliflower with mint was delicious (I'll be sure to reproduce it and blog). The lamb tartare with peas and goat liver mousse were so interesting and flavorful.  The one thing I would mention about the tongues is that they're served with a few too many fried wontons which were very heavy.

The beer and wine list was extensive & very well put together, featuring lots of local options.   I enjoyed a Ommegang 3 Philosophers (Cooperstown, NY) 9.80%    I'd come back to Girl and the Goat, or Stephanie's other restaurant, Little Goat, in a heartbeat.  What a fun evening!

On Saturday a.m., we ended up having breakfast in the hotel, out of convenience.  It wasn't bad.  At $15, it was a little pricey for your average breakfast buffet, but this was a step up - including smoked salmon (with accouterments of onion, caper), herbed eggs, lots of fruit options and fresh baked muffins and pastries.

Off to the city where we parked in the new 1 million sq foot parking under Millennium Park ($30 for the day).  We spent some time enjoying the paths through Lurie Gardens and walked all the way down Navy Pier and back, which was a first for both of us.

Lurie Gardens - loved all of the shades of purple.

After looking at the map at the other suggestions I was given by Facebookers, I realized I had to make a decision:  Native Foods and Farmhouse were in equidistant walking distance.  After checking both websites,  I couldn't pass up "A Midwestern Craft Tavern" slogan. Sorry Native Foods, we'll come for your comfort vegan fare next time (but not for your $9.50 guacamole!!)

Farmhouse

After walking another mile or so from Navy Pier, we met our friends Cassie & Marc at Farmhouse for an early dinner.  We almost sat at a small patio table outside;  in fact, as soon as we sat down, the rain started.  And it POURED.  Luckily, it was early and we got our pick of tables indoors.

I love that all of their food is sourced locally (IN, MI, IL), and all condiments and breads, etc. are made in house.  The server was super knowledgeable about where everything came from.  Most of the decor and furniture (85%) was sourced and refurbished locally.

Matt and I started with a pot of French Press for two (local cream on the side) and the the house-made jerky and roasted candied almonds.  The jerky was moist and the marinade was sweet & spicy. Perfection.  The roasted almonds were crunchy and still warm.  Here's something funny:  looking out the window from this quaint and high-quality Midwest Craft Tavern, and what do you see?  HA!  The antithesis of sustainability. 

Tables, decor, chairs, art and even a 1930's fridge are all re-purposed. .

The menu was really tough to pick from. I had several options that I could have been very happy with.  One of our dining companions got chicken & herbed dumpling soup and chopped salad, and the other got the Braised Short Ribs (served with a blue cheese potato salad), which weren't even served with the bones; slipped right out, I'd imagine. I had a taste of the short ribs, which melted in my mouth.

Here's what Matt got:  Roasted Duck Leg with Spinach fettuccine and peas.  And a duck yolk.  The duck was fall-off the bone.  Pasta was tender and perfect.  I think he was a happy camper.

And...here's what I ordered.   Pork loin, collard greens done country style with onions and more pork.  All with a very light maple glaze.  I had to go with the pork for three reasons:
1) The server raved about it and recommended over the other two options I had in mind.
2) I love greens.
3)  I NEVER eat pork.  When I saw that not only was it local and crap-hormone-antibiotic free, but an heirloom variety, I had to try it.

I got it cooked medium rare, which was perfect.  The maple glaze was sweet but not too much.  My one critique was that the collards were just a wee bit salty.

Heirloom piggie, done to perfection.

I'll definitely be back to Farmhouse and would highly recommend!   I didn't have any beers there, but there were 28 local ones on tap.  Between the food, wine and spirits (and desserts which looked fantastic as well), I guarantee anyone who spends a rainy afternoon here will be a very happy camper. 

After dinner at Farmhouse, the four of us shared a pitcher of Margaritas (fresh made) at Cesar's Authentic Mexican Cuisine and Killer Margaritas before catching a comedy show (improv).  Yes, they were killer and came in over a dozen flavors!  They even had fresh tamarindo in the back, but we opted for plain to suit everyone's palate.  The restaurant was absolutely packed and the food looked authentic, fresh & smelled delicious, specifically the sizzling fajitas. 

After a night out at ComedySportz (Hilarious!  Definitely go if you're considering it.) we had to stop at Cassie's new favorite:  Forever Yogurt.   As far as create your own frozen yogurt places, this was top notch.  There were 10 flavors of frozen yogurt from caramel popcorn to coconut, and a whole buffet line of toppings (chocolate covered strawberries to sour patch kids).  I had the European Tangy (plain) frozen yogurt with fresh fruit. 

Let's just say that Chicago fed me well!   I'll be back for more, and have plenty of leftover restaurant suggestions to cross off my bucket list:

Frontera Grill

Karyn's on Green

May Street Cafe

Native Foods

Grange Hall Burger Bar

Handlebar

Tapas Valencia 

If you have any suggestions for my next Chicago adventure, please be so kind as to let me know in the comments.  

The International Mobile Kitchen

Cooking & traveling are two great loves of my life; for me it's only natural they go hand-in-hand. Basically, my goal is both to experience & recreate local cuisine...kind of like Anthony Bourdain...except without a camera crew, free food, tour guides...  ;)   A really important item on my packing check list besides our The International Mobile Office is the International Mobile Kitchen.  "Why?", you ask. "Don't you want to relax while on vacation?"  I should mention that when we travel, we're pretty unconventional. We usually don't have too much of a plan or a schedule, we'll be gone from 10 days to a month, look for hostels or houses to rent with a kitchen.  When travelling for 3 weeks, it starts to make sense to think about cooking some meals not only to save money, but to stay grounded.  It's lovely to stock the fridge and eat local ingredients. 

For our upcoming trip to Costa Rica, we'll be taking a "quicker" venture back to a gorgeous Caribbean nook that we first visited in 2010 and staying on the same property as last time.   It's a rustic yet polished wooden cabina; private, tucked in the jungle and a two minute walk to the beach.  Best thing about the houses is their spacious kitchens with counter-to-ceiling windows that open right into the rain forest.  {Smile.}

Sometimes we we don't know where we'll stay yet, or the condition of the kitchen.  It's really nice to be able to have my own kitchen equipment.  I learned my lesson staying in hostels and rentals with completely dull knives and unsanitary looking cutting boards.  Basically, the only things to be counted on are a pot, a pan, silverware & plates.  I definitely have more of an idea of what to pack this time, since we know exactly what our kitchen will come with.  I skipped on a few items (like a french press) because this particular kitchen is well-equipped.  Here's what's coming to Costa Rica and why: 

Knife roll 

Chef's Knife

Slicing knife

Small curved knife

Kitchen Scissors 

Wooden spoon 

Vegetable peeler

Cork & bottle opener (obvious) ;)

Sponge

Kitchen Towel

Dish cloth

Potholder

Salt

Pepper

Hot Sauce

Olive Oil

Vinegar

Cumin

Beans (1 c black)

Rice (2 c brown)

Flexible cutting mats

I chose the knives for a variety of sizes & purposes, from slicing a mango to de-boning a fish or hacking up a chicken.  Scissors have a multitude of purposes; including cutting tortillas to make chips!  The spoon and other tools have obvious purposes.  Many times, rental kitchens don't include a towel or sponges to do the dishes, so we've found it's key to bring our own.  The cutting boards found in rental kitchens are usually thick plastic with way too many well-worn crevices which are breeding ground for bacteria.  I'd rather bring these cheapies! 

As far as the provisions, salt & pepper are obvious choices.  Olive oil is used for sauteeing and dressings; the vinegar is for salads and marinades.  I'm bringing cumin (leftover from our last trip to Guatemala) because so many Latin American dishes call for in.  The rice & beans are to make Gallo Pinto, Costa Rica's signature side of beans & rice, sauteed with veggies.   It would be super easy to procure the food items there, as there is a store about a block away.  Problem is, they don't necessarily in such compact containers and at the price of  "free". By at least starting with the basics, we can just shop at roadside stands and farm markets, knowing there are already some staples from home.  In fact, I recently located an organic produce delivery service that we'll get to try out!  So excited. 

"But isn't that a lot of STUFF to bring?"  Well, not really.  I'd say it weighs about 8 lbs total.  In fact, for a 10 day trip for two, we have managed to fit our mobile kitchen along with clothing, shoes & toiletries into ONE backpack.  Pretty impressive, eh?

It feels so much "cozier" to me when I have my own kitchen items and can cook freely with local stuff: fish, plantains, coconut, veggies, avocado, beans & rice. :)   Pieces of my own kitchen + My Squeezebox + the jungle, beach + my love = priceless.   Pura Vida!

P.S. Don't forget to pack snacks for the plane and in your room!

Food Renegade Fight Back Fridays

Saturday at Eastern Market: How to Shop & Eat Clean on a Budget

Generally we do our weekly shopping every Saturday at Eastern Market in the summer while local produce is bountiful!   Applying budgeting and awareness to the farm market trip is not unlike the way we choose to look at most areas of life.   First, a walk around the market to see who's got what and what prices are like.   By now, we have a good idea of which farmer stalls are local, who is growing 100% organic, who is growing "almost organic" (fertilized soil but organic sprays) and who the conventional supermarket re-sellers are. We know which farm to avoid; the ones who use a soy-based to feed for chickens, and the ones who have the highest prices on berries and greens!  After the walk-around, we get down to business; the whole process taking about 30 minutes.  Essentially, we've figured out our own personal "art" of farm market shopping and would encourage others to think more strategically about food too.  Without a bounty of good, fresh food in the house, it's MUCH easier to resort eating poorly.

So why the selection seen above?

We know we want/need 3 bunches of dark leafy greens every week - an essential part of our produce consumption - , mirepoix staples, a grill-able veggie (eggplant), tomatoes because they looked good and were cheap, some good "juicing" items (carrots, beets) and some gorgeous blueberries because they are almost gone for the season.  As far as protein, we chose eggs as they are a great, cheap source of protein ($2.25/doz) and a naturally raised chicken.

The list:  

Veggies

Chard (1 lg bunch)
Kale (1 lg bunch)
Broccoli (1 lg head)
Eggplant (1 lg)
Hot Peppers (1 quart)
Heirloom Purple Carrots (1 bunch)
Carrots (1 box)
Beets (2 lbs)
Ginger Gold Apples (1/2 peck)
Sweet Onions (3 large)
Blueberries (2 pints)
Amaranth (1 large bunch)
Heirloom tomatoes (4 very ripe large)

Protein:

3 dozen free range eggs
Whole chicken (6.25 lb)

Total cost $47.25  
((This will last a week for 2 people, including a few other staples in the pantry - beans, rice, etc.))

Metro Detroiters, if you could use some help coming up with your own strategy of eating clean (real, whole food diet) on a budget,  would like to learn some healthy snack recipes, food prep tips or do an entire "green" overhaul, check out our local business:
Green Dreams All-Natural Kitchen & Home Makeover 

Travel and FOOD in Guatemala: Stay Tuned!

My homemade guacamole & handmade tortilla chips in Puerto Viejo, Costa Rica (2010)
~Flower compliments of the rainforest!~

Rainforest, Pyramids, Ruins, Caves, Beaches, Coffee....and TROPICAL FOOD here I come! Continuing our Central and South American tour, this time we're headed to Guatemala! I'm planning to explore (hands-on) local Guatemalan cuisine via this blog, but it only makes sense to preface the food aspect with how we're fully able to experience it. I have been asked how in the WORLD we're able to get away for so long. There are many components of traveling to exotic places for SUPER cheap:

1) Choose your destination wisely! We like to evaluate potential destinations first and foremost by cost of plane ticket in and prices while we're there. For example, flying to and staying in South and Central America costs a FRACTION of what a European trip would.

2) Staying in hostels or bartering on a weekly house rental is at the very least HALF and as little as 10% of the cost of a hotel or resort.



We were able to stay in this house in Costa Rica for $65 a night. PARADISE!


3) Eat with the locals and skip the "Americanized" joints (you didn't travel all this way to eat a burger and fries, did you??!) We like to check out eateries that are rich in local culture and food, and easier on the wallet. Explore the kinds of restaurants where the owner IS the chef!

$1.50 USD in the mountains of Peru
(a STEAL if you're OK with chickens and cats hanging out inside the joint!)

4) Cooking local food! See #2: we pick places to stay that have a kitchen available at our disposal. Not only does this save money, but I really enjoy cooking with fresh, local ingredients and replicating dishes I've found in local restaurants. Shopping at the local markets and getting a fish straight from the water is the best and most flavorful way to go!

Market in Cuzco, Peru (2009)

5) Utilizing local transportation: take local buses both for cost-saving and entertainment value instead of touristy "luxury vans" and coach services.

6) Pack light and skip the extra baggage fees and lugging around heavy stuff. Do NOT to go to a 3rd world country with your wardrobe of designer shoes and clothes and jewelry, unless you want to stand out like a sore thumb and potentially be the victim of theft. Worried about bringing enough clothes? There are always laundry facilities that you can access and of course, anything that you "forget" can easily be acquired. People do live, eat and wear clothing there every day... The goal is to blend in and assimilate as much as possible, so pack for comfort. Last year I went to Costa Rica for 3 weeks with one backpack and one messenger bag...it can be done.

7) (Oh yeah...FLY FOR FREE!) This year, we paid our taxes and purchased most all food/general items on our Spirit card and earned a ton of miles so that this flight was absolutely FREE! Just make sure to pay your balance off each month! ;)

8) Leave the fear at home! An all-inclusive resort vacation or cruise is definitely "easier" and "safer", but if you ask me, there is no REAL reward in travel without some risk and uncertainty. Taking note of all of the other travelers, business people and kids in your foreign destination helps to put "travel warnings" into perspective. I mean, I have to remind myself that I DO live in Detroit for most of the year. ;) Of course, always use common sense and general awareness to make sure you're not in the wrong place at the wrong time.

Stay tuned....next post will be about my travel "equipment". ;)

Sorry, one more: beef tacos and veggie salad in Puerto Viejo, Costa Rica (2010)