From the Food Editor: Mario Batali kicks off holiday book season
The leaves are changing colors, a crisp breeze is in the air and you know what that signals? Holiday book season. Between now and mid-December, cookbook authors will hit the book/specialty store circuit hoping to tempt you to put their latest efforts on your gift-giving (or getting!) list. And when you can give a signed copy of a favorite title, well, that makes the gift all the more special.
Anderson's Bookshop has a couple of upcoming opportunities for you to get up and personal with some hot-hot-hot chefs.
Perhaps the biggest name coming to town (at least to date) is Mario Batali. That's right, the gregarious Italian chef, TV personality and one of the partners behind Chicago's Eataly will be in Downers Grove Oct. 23 for an evening at the historic Tivoli Theatre.
To join him, head to Anderson's Bookshop in Downers Grove at 5112 Main St. or in Naperville at 123 W. Jefferson for tickets. Tickets cost $43 and include a copy of his new book, “America Farm to Table,” written with Jim Webster, which you can get signed at Batali's appearance. He'll be joined onstage by Illinois farmer David Cleverdon.
The following day, Batali heads into Chicago for an 11:30 a.m. luncheon at the Union League Club, 65 W. Jackson Ave. Cleverdon and Chicago uber chef Paul Kahn (Blackbird, Publican) will join him for the afternoon. The lunch costs $50 and reservations required. Call Anderson's at (630) 355-2665.
Next week, you can meet Danielle Walker, who will share stories and recipes from her latest title, “Meals Made Simple.” Walker, whose “Against All Grain” paleo-centric cookbook soared in popularity in 2013, will be at the Naperville shop at 7 p.m. Monday, Oct. 13.
At 2 p.m. Oct. 18, catch up with local author Anupy Singla. Her book, “Indian for Everyone: The Home Cook's Guide to Traditional Favorites,” will help you expand your culinary horizons. She'll be at Anderson's Two Doors East, 111 W. Jefferson Ave., Naperville.
Flavorology: OK, I'm pretty sure that's not what scientists really call it, but if you want to learn the science behind flavor, head to the Geneva History Museum Tuesday, Oct. 14.
Katie Sudler, community education director from Flavors of North America, leads a hands-on noon hour program that will cover the science behind creating some of the world's most-loved flavors. FONA International is a Geneva-based company that develops and manufactures flavors for companies big and small. Her talk runs in conjunction with the museum's “Sweet Home Chicago” exhibition.
Admission is $5; $3 for museum members. Registration is encouraged. Cookies, water, tea and coffee will be provided; attendees are welcome to bring lunch. The museum is at 113 S. Third St., Geneva.
Pump(kin)ed up: Some food items seem a natural fit for fall's flavor darling — pumpkin spice — others, not so much. I thought yogurt fell into the latter category until I tasted Noosa's pumpkin variety. The Australian-style yogurt is already one of my favorite indulgences, but still I was leery. With one spoonful I was hooked. I think it's because the texture is so rich and creamy, with hints of cinnamon and clove and sweet pumpkin. It was like eating pumpkin pie without the crust or need for whipped cream. A sprinkle of almond granola put it over the top. It costs about $2 for an 8-ounce container and this special seasonal flavor is only at Target.
Nonni's pumpkin spice biscotti, on the other hand, can be found at Target as well as Jewel, Mariano's and Wal-Mart. Sold individually wrapped in boxes of eight, the treats (from the Oakbrook Terrace-based company) have a pleasant crunch and subtle flavor. $3.29 a box.
If you want to try pumpkin in liquid form, shake up Chez Moi's Pumpkin-Tini. The Chicago restaurant, 2100 N. Halsted St., in Lincoln Park, recently added the seasonal libation to its cocktail menu and graciously shared the recipe.
To a shaker filled with ice, add 1½ ounces vanilla vodka, ½ ounce coffee liqueur, 1½ teaspoons pumpkin purée (homemade preferred), a drizzle of honey and a sprinkle of cinnamon. Shake and strain into a large martini glass. Garnish with an orange slice. How great is that?!
• Contact Food Editor Deborah Pankey at dpankey@dailyherald.com or (847) 427-4524. Be her friend at Facebook.com/DebPankey.DailyHerald or follow her on Pinterest, Instagram or Twitter @PankeysPlate.