Food for thought is no substitute for the real thing-Walt Kelly

ZED 451

Last night I did drinks, dessert, and appetizers at ZED 451's rooftop lounge with friends. This place was so good and the decor was unique. It was Asia meets a ski lodge; lots of dark wood, high ceilings, wide rooms, and fire places but bamboo and a rock garden. I only got a taste of ZED 451's food, but I would love to go back for more.

My friend and I sipped on a ZED 451 margarita with smoked chipotle salt along the brim of the glass. Delicious! The margarita was on the rocks and the did not go easy on the tequila. The drink was smooth and very limey, but not sour lime. The chipotle salt gave it an extra kick.

We did dessert first and my friend and I shared a New York Cheesecake Tart with house made pistachio ice cream and strawberries. I failed to read that it was a tart, because I was shocked and disappointed over how small it was. The crust was crumbly and fresh, did not taste stale at all. The ice cream was rich and smooth.

My appetite not satisfied, I ordered two crab cake sliders. As with most sliders, there is entirely too much bun. But what was between the buns was yummy. Meaty crab cooked to perfection and a pickle, which I surprisingly enjoyed. Our table also got a bowl of fried pearl onions with a lemon, horseradish dipping sauce. The pearl onions were huge and a little hard to eat in one bite. But they were fried to perfection.

Such a delicious meal. I would absolutely go back there for a full dinner.

ZED 451

Sleep 'til you're hungry, eat 'til you're sleepy.-Author Unknown

Sushi O Sushi

This my favorite sushi place in Chicago. I refuse to go any other place because I know it will not be as good. It is as good as Ariake, my NoVa sushi place, just in a different way. The sushi is expensive, but for a large group the cost is less damaging to the bank account. But the sushi is worth every penny. It is so unbelievably delicious. The sushi chef, Andy, creates the most complex and unique rolls. There is crush (bread crumbs), wasabi, secret sauces, cream cheese, you name it. Sushi making is truly an art and Andy is Michelangelo. The flavors mix together so brilliantly; the spice, the tang, the crunch, the soft. I really wish I could eat at Sushi O Sushi once a week. Between three of us, we ate every single piece of sushi. Plus the free edamame.

On the top we have the Volcano Roll. Avocado on top of tuna, yellowtail, crunch w/ baked yummy (who even knows what that means.)

In the center, on the top, the Playboy. Tuna, crunch on shrimp tempura, cream cheese. On the bottom, 007. Tuna, yellowtail, crunch, spicy sauce.

On the bottom, my all time favorite Sushi O Sushi roll, the Super Spider. Soft shell crab, spicy tuna, crunch. It tastes like fried sushi. This might be one of the greatest things I've tasted...ever.


Dharma Cake

It's just funfetti with vanilla frosting. I'm not much of a baker, nor do I eat a lot of baked goods. But my friend's cake was yummy. Good balance of frosting and cake, and the actual cake was not dry. A yummy post sushi treat!

This was all for the Lost series finale. It was a special occasion, and the food should reflect that.

Great food is like great sex. The more you have the more you want.-Gael Greene

Old Town Farmers Market

I was unexpectedly in the Old Town area of Chicago this morning and I just happened to be next to the Farmers Market. Starbucks in hand, I decided to wander down the two blocks taken over by the market every Saturday. I wasn't prepared with a camera :-( Next time I promise.

As soon as I entered, I was hit with the smell of basil. So. Many. Herbs. And flowers. Bright pinks and reds every few yards. Gorgeous. There was homemade chocolates, breads, pastas, and pastries. I bought a fresh croissant, an item that brings back memories of a cafe in Prague Anne and I always had breakfast at. Every time we went there, a woman was crying. Weird. Anyway, the croissant was buttery and flaky, but not greasy buttery or dry flaky. Perfect consistency.

The fruits and veggies were beautiful. A lot of asparagus and apples. I don't like raw apples, but even these looked appetizing. They almost looked like peaches. Bright, bold colors. There was a stand that sold dips and salsas. There was a key lime and something salsa, and a spinach and artichoke spread. Might need to pick that up for tortillas chips or a baguette. I got to sample some aged white cheddar cheese and an aged monterey jack cheese. I go through phases with cheese (my favorite being kerrygold dubliner cheese) and I almost purchased this. Next time I'm at the Farmer's Market I'll be sure to bring more cash.

I really love a good farmer's market. Not just the relaxed browsing or the the being outside, but the products are fresh and homemade. It's important to support local farmers, that's one reason why I enjoy the Whole Foods in my area. They get a lot of their products locally.

I hope to go back to the Old Town Farmers Market before I'm back in VA, or maybe try the Green City Farmers Market. Maybe a trip or two to a VA farmers market this summer will happen? The best peaches I've ever had always come from the farmers market.

Green City Market

There's no link to the Old Town Farmer's Market.

Vegetables are the food of the earth; fruit seems more the food of the heavens.-Sepal Felicivant

Pizza at Piece (i forgot my camera)

I usually just order my pizza from Domino's, but there's a time to go out for pizza. Tonight I went to Piece Pizzeria and Brewery in Wicker Park. The pizza is thin crust, which I don't always like, but this pizza was really good! We had a red pizza with spinach, banana peppers, and ricotta. This place did not skimp on the spinach, which I appreciate and I'd never tried banana peppers. They were delicious. Sweet and subtly spicy. The ricotta was a bonus.

The other pizza we had was a margherita pizza. It wasn't overwhelmingly garlic the way I thought it would be but it wasn't as good as the other pizza. I can't take a lot of margherita pizza but this was a little drier than I prefer. On a margherita pizza you can have melted cheese.

The restaurant doubles as a brewery, and we washed down our pizza with Golden Arm. A refreshing and tasty meal!

Piece

There is no love sincerer than the love of food.-George Bernard Shaw

Lamb Burger with Fries and Vanilla Milkshake from DMK Burger Bar

One can get a decent and acceptable burger and fries almost anywhere, but DMK Burgers are really good. They have several different types of burgers, including their lamb burger, which is super tasty. A perfect balance of burger, feta and an added bonus of olives and tzatziki. Their traditional burgers are delectable as well.

The milkshakes are thick and the fries are flavorful. However, they are a no go for vegetarians as the fries are fried in beef fat. Sounds nasty, but that's what makes them so good. DMK also has yummy deviled eggs, fried okra and fried pickles, to name a few of their sides. My roommate works here and is nice enough to bring me meals, free of charge, on occasion.

DMK also has a large variety of beers, something I've been getting into lately. Best of all, it's really affordable. Burgers are $8 and a single portion of fries are $2. Quite the steal!

DMK Burger Bar

A bagel is a donut with the sin removed-George Rosenbaum

Asparagus Soup

Clearly I'm no food photographer.

1/2 cup cream, 1 bunch of asparagus (tips cut off, rest of stalks cut into 1/2 inch pieces), 1 medium onion (diced), 1 medium potato (skin peeled and diced), 1/4 tsp dill, 1/4 tsp salt, 1/8 tsp pepper (i used 1/4 tsp), 3 cups chicken broth or stock, 2 tbsp margarine.

Cook butter at medium-high heat, add onions, cook for 3 minutes. Add cut asparagus stalks, cook for two minutes. Add chicken broth or stock, potato, dill, salt, and pepper. Bring to boil. Reduce to medium heat, cook 10-12 minutes or until potato is very tender. Meanwhile, put asparagus tips in bowl w/ 1 tbsp water. Microwave, covered by plastic wrap, high one minute. When potato is tender, turn off heat, stir in cream. Add asparagus tips as garnish.
This would've been better with crescent rolls.

From the Family Circle Cookbook.

It's Mother's Day, so Mom, thanks for all the wonderful meals you've made me, the dinners you've taken me out to, the food you've made me or bought me when I'm ill or incapacitated and the recipes you've shared with me. Furthermore, thanks for the spontaneous pies and making me chicken sandwiches.

Eating has to be fun-Jose Andres

Shrimp Scampi with Pasta and Carrots

Shrimp-I use frozen shrimp but cook shrimp in butter for 60-90 seconds, remove. Pour 1/2 cup of white wine, minced garlic, crushed red pepper, parsley, lemon pepper, salt & pepper & bring to boil. Add shrimp to mixture for 1-2 minutes. From bethenny.com

Pasta-Boil water, add pasta. Flavor with garlic powder, olive oil, Parmesan cheese. I know whole grain pasta is better for you, but I can be impatient. I feel like regular pasta cooks faster and I think it tastes better.

Carrots-Frozen. Put in container w/ water and microwave for 4 minutes on high. Add salt & pepper.

Tonight on 60 Minutes, Anderson Cooper interviewed Jose Andres, one of the world's greatest chef and the chef/owner of my favorite restaurant, Jaleo. Not only is he incredibly talented, but he really came off as a great guy. He volunteers at DC Central Kitchen and still seems passionate and excited about food, after all these years. I've had the pleasure of eating at three of his restaurants and they are all phenomenal. The food is imaginative and delicious. I would love to try Minibar, but it's a tasting menu and I'd be afraid I wouldn't be full post meal...and I hate going out for an amazing dinner and still being hungry. But I think it'd be worth it try. I should try Oyamel Cocina this summer. All I can say it nom nom nom!

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