Clark Gourmet

11/21/2020

Excuses to drink wine this weekend!

05/14/2020

https://create.giveinkind.com/meals-for-chicago-covid19-healthcare-workers/

This is an incredible idea! Food has to be ordered from local restaurants and is delivered directly to Chicago hospitals and nursing home first responders. They recommend meals for 15 or more but most will accept any amount of donation. If you have the means to give back to those on the front lines (while also supporting local restaurants) please consider donating!

Give InKind pages have been created by local Page Organziers to provide lunch and dinner for ED Staff at various Chicago Area hospitals.

04/12/2020

Happy Easter everyone! I know this is a difficult day for many families that are apart. Try to find joy in the little things today and look forward to how great next Easter will feel!

Here’s a Strawberry-Blueberry Double Crust to soothe the pain.

03/24/2020

Can’t think of what to get for your friends birthday? Do they like/eat food? Are you hungry?! If you answered yes to BOTH questions;

1) Buy a gift card to your favorite restaurant
2) Pick a night you know they’ll be home (oh wait, that’s every night) and order them delivery from the countless amazing restaurants that are now doing delivery.

After that:
3) Donate to
https://stockmfgco.com/collections/chicago-hospitality-united-100-of-proceeds-go-to-hourly-chicago-workers

Or literally any fund that helps anyone who needs it right now.

COVID-19 has affected all of us, but few more directly than our friends in the hospitality industry, who rely on tips to pay their bills. To help them weather this storm, 100% of the net proceeds from this tee will go directly toward financial relief for employees affected by this unfortunate circum...

02/14/2020

I've been in love with Japanese knives since starting at Ten Sushi back in 2006. A few weeks ago I had the chance to go to Tsujiki market in Tokyo and visit Nenohi the brand of my first Japanese Chef's knife from 2006.

Japanese knives where originally made as swords for their Samurai warriors. When tempering steel, the knifemaker will look for an orange glow to the steel as a cue it has reached the right temperature. In Japan, their love of art and descriptive colors led them to watch for specific shades of orange, rather than the general orange in Europe. This small difference and attention to detail has led to in my opinion, the world's greatest knives.

This time, I was in the market for a Sujihiki, a long and thin knife primarily used for slicing sushi with a Western handle. In the pics below you can see the black Western handle and a traditional Japanese handle I purchased for a friend.

At knife maker Masamoto, they asked me more questions about my intended use and if I was capable of caring for the knife than I had for them. One of the coolest aspects was getting to pick the angle of the knife's cutting edge. Most Western knifes (Wusthof, Shun, etc.) are sharpened at a 50/50 angle which makes them less likely to break if you drop them or shove them in a drawer. I went with an 80/20 angle which makes the knife much sharper. This type of customization just doesn't exist online. I also was able to choose a high carbon steel blade, rather than the stainless of most Western knives. Requires more TLC, but is a harder steel that will hold an edge longer.

It was really, really hard to only walk away with two knives.

01/27/2020

Anxiously awaiting Spring and this Grilled Asparagus & Almond Salad!