Big wheels keep on rollin' at upcoming cheesy event
I'm not sure this stunt will actually land them in the Guinness Book of World Records, but at 3 p.m. Saturday folks at Whole Foods Markets around the country will break open hundreds of wheels of hand-selected aged Parmigiano Reggiano.
During the event billed as the "Crack Heard Around the World," cheesemongers will demonstrate the traditional method of breaking into 24-month-aged wheels of this beloved cheese using official tools: five different knives! The process of carving into and portioning each 85- pound wheel takes about 30 minutes.
We're talking about real parmesan cheese here: the stuff that's crafted by artisans using copper cauldrons according to traditions that date back almost 800 years. The cheese relays terroir at its tastiest and reflects the culinary history of the region itself. After one year of aging, each wheel that passes the test is branded with a proof of authenticity and left to finish aging.
Parmesan is wonderful when served alone, but it also shines when combined with honey-drizzled pears, a creamy risotto or eggs with shaved truffles. Recipes and samples of wines from Italy will be available Saturday as well.
On your mark, get set, eat! It usually feels like a race when the doors to Arlington Park open and hungry gourmets hurry to sample bites from their favorite restaurants and introduce their palates to new chefs.
And it will likely feel that way again this year as the Woodfield Chicago Northwest Convention Bureau marks its 15th annual Chefs' Fest by welcoming celebrity chef Rick Tramonto to the demonstration stage.
Tramonto, chef/owner at Osteria di Tramonto in Wheeling (among others), joins Joshua Humphrey, executive chef for Sam & Harry's at the Renaissance Schaumburg Hotel & Convention Center, on the schedule during the three-hour feeding frenzy.
Tickets for the event, 5 to 8 p.m. April 22, cost $30 at the door or $25 in advance; parking is free. Order tickets at (847) 490-1010 or at www.chefsfest.com.
But don't just bring your appetite, bring some food (and some extra forks and napkins if you've got 'em). The event will include a food drive benefiting the Greater Chicago Food Depository. Last year's event netted 20 cases of nonperishable food items for the depository.
Another top toque: Koren Grieveson of Chicago's acclaimed avec restaurant has been named one of America's next culinary superstars by Food & Wine magazine.
Grieveson developed her singular style during her five years in the kitchen with chef Paul Kahan at Blackbird restaurant, where she served as sous chef; avec opened next door in 2003 with Grieveson at the helm.
Born in South Africa, Grieveson lived all over the world before settling in the U.S. An Army veteran, she graduated from the Culinary Institute of America in 1996 and worked at San Francisco's Aqua under chef Michael Mina and in Chicago at Spruce under chef Keith Luce and Crofton on Wells under chef Suzy Crofton.
Grieveson will be featured as one of Food & Wine's Best New Chefs. The award identifies up-and-coming chefs in America who are innovators with a distinct culinary style and vision creating exceptionally delicious food. The 2008 winners will be featured on the cover of the July issue; these chefs will prepare an exclusive tasting dinner at the 26th annual Food & Wine Classic June 13-15 in Aspen, Colo.