Kick up your game with new tailgate fare
There's something to be said for your tradition of grilling Polish sausages and eating cheese dip from a jar outside Soldier Field since Walter Payton carried the pigskin. But this is 2009. The Bears have a new QB and a new optimism and your tailgate deserves a new starting lineup.
Score points this season with roasted pepper and artichoke dip, grilled pizza, flank steak stuffed with cheese (not from a jar), quesadillas with grilled veggies and tequila-lime bars.
Mary Rose Hoover of Cucina Della Rosa cooking school will teach you how to kick up your tailgate with some of those recipes from 7 to 9 p.m. Tuesday, Sept. 15, at McCauley Design, 115 Hough St., Barrington.
"Typically watching football is one of my least favorite things to do, so the food has got to be good," says Hoover, who has attended her share of pro and college games. "You don't have to sacrifice flavor."
Her goal is to make tailgate fare more sophisticated than hot dogs, yet not go so far as to create a Ravinia picnic spread.
Hoover says you can create a memorable stadium-side meal if you do some prep at home (chop what vegetables you can, marinate meat) and rely on high-quality convenience foods (she loves the prepared tzatziki from Trader Joe's as a broccoli dip).
Register for her class through Harper College's continuing education program at harpercollege.edu or call her at the cooking school, (847) 650-9463.
Another great source for pre-game party ideas is the Food Network's tailgating page at foodnetwork.com/tailgating. Watch "Diners, Drive-ins and Dives" host Guy Fieri whip up artichoke dip on the grill and share tips for safe tailgating.
Come to dinner: For a party of a different sort, Macy's is inviting customers to attend what's being billed as the World's Largest Dinner Party at 6 p.m. at all area stores.
The event marks the department store's partnership with Feeding America, an anti-hunger organization. Through a campaign called Come Together, Macy's stores across the country will serve a first course to the first 100 customers to officially kick off the campaign. Come Together asks Macy's customers to host dinner parties and raise funds for Feeding America and local food banks across the country. Customers can donate online at social.macys.com/cometogether/ or in any Macy's store.
The store will match donations up to 5 million meals with a goal of providing 10 million meals to help feed families in need.
From farm to fork: Registration is now open for From Farm to Fork, a symposium for foodies addressing agricultural issues, on Saturday, Oct. 3 at the Chicago Botanic Garden in Glencoe.
Sponsored by the botanic garden and The American Institute of Wine & Food, the event will explore factors influencing our food systems from economic, legislative, environmental, nutrition and community development perspectives. Experts from across the country will address the impact of farming on global warming, rising food costs and the organic farm at the White House. For those who are passionate about food, the event promises to broaden your view of the issues and how they intertwine to impact our lives.
Speakers include Bill Kurtis, president of Kurtis Productions and founder of Tallgrass Beef, Ann Wright, senior agricultural policy adviser, Sandra Batie, professor in food and agricultural policy at Michigan State University and Neil Levin, nutrition education manager and product formulator at NOW Foods.
In addition, eat-local proponents chefs Gale Gand of Tru and Bruce Sherman of North Pond Restaurant will give cooking demonstrations during the program.
The symposium costs $125 and runs 9 a.m. to 5 p.m. followed by cocktails and hors d'oeuvres in the Rose Garden. Attend half the day and pay $80. Register by Sept. 25 at (847) 835-8261 or chicagobotanic.org/symposia.
• Contact Food Editor Deborah Pankey at (847) 427-4524 or food@dailyherald.com. Listen to her discuss restaurant news and food trends on Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.