Bargains abound at Wilton culinary tent sale
More than 3,100 culinary and home items have been marked down up to 75 percent for the Wilton Tent Sale that kicks off Friday, May 29, at the company's Woodridge headquarters.
This is no ordinary parking lot tent sale. I'm talking about a tent the size of a football field with table after table of cookie sheets, cookie cutters, cake pans and other decorating accessories from Wilton. But that's not all! You'll find cookware and gadgets from Copco, maker of fine kitchen equipment and purveyor of the Mario Batali line, and items from EK Success Brands and K&Company, known for scrapbooking and paper crafting creativity.
Top sellers at the 2007 sale were double roll parchment paper, ultimate 3-in-1 cupcake caddie, pure vanilla extract, 23-count Cupcakes N' More stand and the Easy Flex Silicone three-piece spatula set.
While the sale itself is worth the drive to 2240 West 75th St., (just off 355), Wilton, in honor of its 80th anniversary this year, is adding a little pizazz to the event. Instructors from the Wilton School of Cake Decorating and Confectionery Art will demonstrate some of products available at the sale; exhibitions of buttercream and rolled fondant cake decorating plus chocolate candy molding techniques also are planned.
The sale opens at 4:30 p.m. Friday and runs through June 16. Hours are 9 a.m. to 8 p.m. weekdays; 8 a.m. to 6 p.m. weekends. Details at (800) 7945866, info@wilton.com or wilton.com.
Top Chef tour: Attention "Top Chef" fans. Your chance to meet and watch the popular chef'testants in action happens this weekend.
"On the first 'Top Chef' tour, we had fans lining up for hours to meet the chef'testants and see them at work," said Frances Berwick, executive vice president and general manager for Bravo Media. "It's a hands-on experience that allows our viewers to be one step closer to the show they love."
The tour stops in Chicago at the Green City Market at Clark Street and Lincoln Avenue for demonstrations by chefs Radhika Desai (who trained at the Cooking and Hospitality Institute of Chicago and worked at the acclaimed Vermillion restaurant) and Antonia Lofaso at 10:30 a.m., noon and 1:30 p.m. on Saturday and Sunday, May 30 and 31.
The chefs will be cooking in a state-of-the-art customized traveling 18-wheeler with space to accommodate fans for each demonstration. The truck expands outward with its kitchen, stage, demonstration area and 60 seats, all under an enclosed canopy. Additional guests can view demonstrations from outside of the seating area or from a 50-inch plasma television in the activity area.
Attendees will be able to use the interactive Web kiosks, with access to a "Top Chef" computer game, receive answers to cooking questions as well as autographs and photos from chef'testants. For details, visit bravotv.com/thetour.
Mixin' it up: Confession time. When I make fresh vinaigrettes for salad, I rarely slowly drizzle in the olive oil while whisking the mixture to emulsify it. No, I pour everything into a recycled condiment jar and shake it up.
The technique works well, but setting a mustard jar on the table for service isn't ideal.
The Emulstir is. This gadget from Chef'n has a twirly stir stick that works with a hand lever to mix up homemade dressings in no time. The glass container includes measure marks for easy preparation. Plus, it looks stylish on the table and the pour spout prevents unsightly drips down the sides.
If you're using fresh herbs in your dressing or marinade, make sure to finely mince the leaves. Julienne shreds of herbs will get caught around the stir stick and bigger pieces of herbs will clog the pour spout.
The butcher, the baker, and the candlestick maker: Join Cooking with the Best Chefs for a unique and tasty day trip into Chicago's German town.
Two luxury coaches will pick up passengers at 7 a.m. Saturday, June 13, in Schaumburg and Lombard. The first stop on the tour is Paulina Market on North Lincoln Avenue where butchers have been carving and smoking meat and making sausages for nearly 60 years. Then it's on to Dinkel's Bakery, founded in 1922, where you can watch strudel and other pastry items being made. At Waxman Candles, the staff will teach you how to dip candles and give a demonstration on pouring candles.
The tour ends at Chicago Brauhaus, a fixture in Lincoln Square for more than 40 years. Harry Kemp will give a tour and provide the history of this traditional German restaurant. Lunch is included in the $100 price for the trip. Become a member of Cooking with the Best Chefs and the price drops to $80. Space is limited.
Details and registration at bestchefs.com or call Bill Lavery at (630) 980-6800 for assistance.
• Contact Food Editor Deborah Pankey at (847) 427-4524 or food@dailyherald.com. Listen to her discuss food and restaurant trends on "Restaurant Radio Chicago" from 5 to 6 p.m. Saturdays on WIND 560-AM.