Join our popular Cook of the Week Challenge
Today, we're putting out a call for home cooks to compete in the Daily Herald's fifth annual Cook of the Week Challenge.
Competitive cooking might be new to you, and it's new to me as well. I recently took over editing the food section and want to introduce myself to you - and persuade you to throw your apron in the Cook of the Week Challenge ring.
If you've followed the Cook of the Week Challenge these past couple of years, you might have marveled at how ordinary cooks made extraordinary dishes out of ingredients as diverse as Cornish game hens, sardines and Twizzlers. This year, it could be your turn.
Started in 2011, the challenge has grown bigger and better each year. I encourage you to apply for a spot in this bracket-style, friendly competition. It's about celebrating good food, challenging yourself and having a whole lot of fun. Sixteen contestants will meet in the first challenge round, putting a creative spin on four secret ingredients. Sound daunting? Relax, contestants have about a week to work their magic, research and taste-test their creations. Think of family and friends as your tasting panel. A panel of judges will select one winner from each challenge.
In the first round, eight contestants will move on and eight will be eliminated. In the second round, four contestants will move on and four will be eliminated. The four remaining finalists will compete in a live cook-off Nov. 2 at the Westin in Itasca. Your family, friends and neighbors come out to cheer you on, see celebrity chefs' cooking demonstrations and meet the sponsors and sample their wares. And the winner will take home a prize package worth more than $1,500.
Read a little more about the contest, fill out an application for the Cook of the Week Challenge and get some helpful contest hints at http://events.dailyherald.com/cook-of-the-week/. Applications are due July 22.
Some this and that
The new Gene and Georgetti restaurant and its private event space The Estate in Rosemont recently hosted a sneak preview. I got a chance to see inside the large dining and entertaining space. Some deft positioning and partitioned rooms shouldn't overwhelm the diner and the warm wood paneling, soft lighting and roomy seating say comfort, but in a quiet and refined voice. The banquet room, The Estate, is booking dates for the summer and the restaurant is set to open to the public July 22.
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Strawberry overload
That's not a thing. I speak for berry lovers everywhere when I say there is no such thing as too many strawberries. OK, so you eat them on oatmeal, in pies, in cobbler, as shortcake and people bring you more. Freeze them and enjoy the taste of summer all winter long. Suburban U-pick farms are bringing in their harvest, so get out there. Not up to picking your own? Check out the bounty of strawberries, blackberries, blueberries and more soon to be overflowing at your farmers market.
My kind of serenity
The Chocolate Sanctuary, Gurnee's newest dining destination, is celebrating its grand opening and inviting guests to try chocolate-centric fare. Bill and Donna Collazo have created an oasis for chocolate lovers and non-chocolate lovers alike in designing a menu of appetizers, soups, salads, entrees and desserts that incorporate the restaurant's namesake ingredient alongside options where chocolate is optional - or nonexistent. The venue will also offer package craft chocolates and other treats made by independent chocolatiers and local chocolate makers. For more information, visit thechocolatesanctuary.com, (224) 944-0808 and watch for a review in an upcoming edition of Time out! You might just be inspired to try cocoa-infused cuisine at home.
<i>Susan Stark is the Assistant News Editor for Food and Neighbor. Reach her at sstark@dailyherald.com, on Facebook or on Twitter @SusanNBR1.</i>