It amazes me that so often people thing they have to spend a fortune to have a really fun and unique evening out in Chicago. Clearly you folks don't know where to look.
In my latest adventures, the other half and I found ourselves at the "Kenmore Live Studio" on the corner of Wells and Huron in River North last night. Essentially, the studio is a full-service interactive kitchen where top names in Chicago's culinary field come to give food demonstrations in front of an intimate crowd with cameras streaming video live to the internet on Facebook. Think of it as a culinary social experiment.
In last night's edition, Jennifer Conner (mustard enthusiast and founder of Mustard Girl All American Mustards) teamed up with Clandestino's Efrain Cuevas (founder of Chicago's amazing underground supper club) to "Taste the Sunshine." The pair showed us how to make sweet and spicy wings (out of this world and we've got the recipe for you after the jump!), chili mustard shrimp with avocado, spinich and asparagus salad with bacon vinaigrette and a Dijon German potato salad. Every last thing used one of the five types of Mustard Girl's mustard...and every last thing was BEYOND AWESOME.
Here's a look at how the evening went down...
And with the blessing of the one and only Mustard Girl and chEfrain, I've been given permission to share the recipe of the RIDICULOUSLY DELICIOUS (seriously, my taste buds are still dancing with delight) "Sweet n' Spicy Wings" with all of you fine folks. Try this...I promise you won't regret it...
Sweet n' Spicy Wings
Ingredients:
1/2 cup Mustard Girl Sweet n' Spicy Honey Mustard (available at Whole Foods and other fine grocers in Chicago)
3 tablespoons brown sugar
1 tablespoon Sriracha Rooster Sauce (add more if you like things a bit spicier!)
1 tablespoon soy sauce
2 teaspoons paprika
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon sea salt
Preheat oven to 425F. Pat the wings dry with paper towels and season with salt and pepper. Place on a wire rack lined sheen pan and into oven for 30 minutes. Meanwhile, in a mixing bowl combine the mustard, brown sugar, rooster sauce, soy sauce, paprika and ginger. Whisk together to combine. Split the sauce into 2 mixing bowls. Remove the wings from the over (after the 30 minutes). and put into 1 of the mixing bowls. Lower the oven temperature to 350F. Toss the wins in the sauce until evenly coated and put them back on the wire rack into the 250F oven for another 20-25 minutes, or until the wings are cooked through. Remove from the oven and put into the 2nd mixing bowl. Toss the wings in the sauce again...serve and enjoy!!
You can check out the entire experience online on the Kenmore Facebook page (just go to the Live Studio tab) and learn how to make these incredible dishes from the videos posted from last night's demonstration.
About the Kenmore Live Studio The Kenmore Live Studio is located at 678 N. Wells St. in downtown Chicago and is open to the public every Thursday through Sunday. Studio hours are Thursdays and Fridays from 6-9pm and Saturdays and Sundays from 11am-2pm and 6-9pm. The Kenmore Live Studio features a fun and compelling calendar of events and activities throughout its duration including cooking demonstrations by top chefs, tips and trends from designers and appearances by well-known Chicago talent.
Mustard Girl's selection of mustards are available online at www.mustardgirl.com and at Whole Foods. Currently, her varieties include Sweet n' Spicy Honey Mustard, Stoneground Mustard, Sweet n' Fancy Yellow Mustard, and American Dijon.It was a party of delicious proportions in my mouth!The spinach and asparagus salad with bacon mustard dressing (using Mustard Girl's American Dijon Mustard) was a fan favorite. The entire evening was broadcast live on Facebook at www.facebook.com/Kenmore. In a few days, an abbreviated version of the taping will be available for viewing.
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Eventually, Ketchup Boy saw the error of his ways and abandoned the Ketchup Coalition after tasting the sweet, tangy deliciousness of her mustard. In a comedic move, Ketchup Boy was hidden in the studio audience, staged to cause a ruckus and give our darling Mustard Girl a difficult time. Made with Mustard Girl's Stoneground Mustard, the German Potato Salad was full of flavor and love from our resident Mustard Girl.Mustard Girl and chEfrain put the finishing touches on the sauce before smothering the chicken in it. Throughout the evening, the pair answered questions from both the audience, and those following along via Facebook. The Kenmore Live Studio team gets all the cameras up and running...
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on the topic of food...check this out, this guy is awesome with pancake batter! http://www.jimspancakes.com/