Hey, there! What'cha been up to?

I've done another disappearing Kitchen Chick act. I have a lot going on on in my life right now  — doesn't everyone? For me, however, I think I've reached a saturation point, and I'm afraid that my blog is going to have to be lower on my priority list. But not completely forgotten.

I do want to share some wonderful food highlights from the past few months. First, I want to say that Misty Tosh at Big Sweet Tooth knows her Chicago. (And I think she has one of the coolest jobs in the world.) She recommended some of her favorite spots to me when Joe and I spent a few days in the Chicago area. If you're in Chicago, you must go to Afghan Kabob on W. Montrose. Review and food photo essay coming up in a few days.

We also managed to slide in to Alinea on someone's cancellation. Wow! Yeah, well else did we expect. And then on to Bonsoirée where we had another delightful dinner.

For Thanksgiving, I brined my turkey for the first time. Best Turkey Evar! It even made a white-meat convert out of me.

Which brings me up to the holiday season and our annual holiday party. We brought in Brendan and Jay of A Knife's Work to do a tasting appetizer menu. We gave them free rein to come up with something crazy fun. After our experience at Alinea, we were absolutely delighted when they proposed doing a molecular gastronomy tasting. Photos coming soon. By the way, as many of my local readers know, Brendan and Jay were the chefs (along with Chewie) at everdaylunch. They're now running their own catering and private dinner business and gourmet take-out meals. You can find their fresh ready-to-go meals in the chiller at everyday wines.

That's the short version. More coming soon.

Comments

[Bryan Alexander]

Welcome back! I look forward to the Knife's Work report, and wish you guys the best of holidays.