Daily Eats - Food Lovers Unite!

Food, Inc If you Missed You Can see It

chiefeater@dailyeats.com (Tery Spataro) — Tue, 03 Nov 2009 16:51:18 PST

Dinner will never look the same again with this “powerful wake-up call for consumers,” (NewYorkTimes.com) Food, Inc. This compelling film is all about where your food comes from and what you should know about it. Food, Inc. exposes the highly mechanized substructure that has been hidden from the American consumer with the consent of the government’s regulatory agencies, the USDA and FDA. Using

Daily Eats New Blogger: Chef Lisa Buzzeo

chiefeater@dailyeats.com (Tery Spataro) — Fri, 30 Oct 2009 07:18:08 PDT

Lisa Buzzeo is a passionate and unique artist. Combining her love for the arts and food, became talented Garde Manger Chef. An eye for presentation and taste for perfection, always has a new idea to share. Chef Lisa is Daily Eats' newest blogger.

Happy Birthday Internet!

chiefeater@dailyeats.com (Tery Spataro) — Thu, 29 Oct 2009 11:44:41 PDT

If I knew it was your birthday I would have baked a cake. Today marks the official unofficial birthday of the internet. This was the day in which to computers 400 miles away, got together and sent a message over to each other. These two characters I0 transformed our very lives today. What out the internet there would be no dailyeats.com, no blogs, no second life, nor twitter, google, YouTube, oh

Fall Bourbon Salsa to Fall For!

twistdbnny@gmail.com (lisa buzzeo) — Wed, 28 Oct 2009 19:18:31 PDT

Fall Bourbon Salsa to Fall For!Posted using ShareThis

Social Measure the Holy Grail - SMBChicago

chiefeater@dailyeats.com (Tery Spataro) — Sun, 25 Oct 2009 14:34:35 PDT

The other morning I had the pleasure of being asked to moderate a session; the honor to discuss an important subject – Digital Measurement precisely Social Media Measurement. We’re all trying to figure out how to measure social media, the Social Media Breakfast was perfect place to discuss theories and successes in measuring social media. I wasn’t sure of the level of experience my audience would

Books for Sweet Lovers and Wine Novices

chiefeater@dailyeats.com (Tery Spataro) — Thu, 15 Oct 2009 14:26:35 PDT

Wine and Candy, two great tasting foods, that are delicious and mysterious. To the average person deciding on a wine to purchase can be a mind boggling. Wine Secrets, Advice from Winemakers, Sommeliers, and Connoisseurs, by Marnie Old, provides a user’s guide to taking the overwhelming complexities out of the grape. Marnie Old takes the novice wine drinker from wine basics to paring wines with

Herbal Water the New Water

chiefeater@dailyeats.com (Tery Spataro) — Tue, 06 Oct 2009 19:23:36 PDT

I was recently turned onto Ayala's Herbal Water. I've never tried herbal water before this was a whole new refreshing taste. Ayala's water is infused with aromatic herbs with such combinations as lemon verbena with rose geranium, lemongrass with mint and vanilla, lavender blended with thyme, and cloves with cardamom and cinnamon. I tried lemongrass with mint and vanilla and lavender blended with

My Thoughts on District 9

chiefeater@dailyeats.com (Tery Spataro) — Sun, 20 Sep 2009 15:27:18 PDT

I love science fiction grew up on the works of Bradbury, Clark, Asimov. SciFi has been part of my life since I was a baby. My first SciFi experience was Outer Limits. My father was watching it while he was holding me. I was watching the black and white TV too until the creature on the screen seemed to explode I cried from the fear of it. From that moment I love SciFi. I went to see District 9

Ponte Fresco - Chicago

chiefeater@dailyeats.com (Tery Spataro) — Sun, 02 Aug 2009 07:38:41 PDT

Ponte Fresco is my special place for fresh chopped salads. I've been going there for the past 6 months as frequently as twice a week. My favorite mix greens are spinach and romaine lettuce. I ask to mix into the greens either chicken or salmon, chickpeas, olives, broccoli, artichokes, and sweet peas. All fresh! Then the theatre portion of Ponte Fresco begins. With precision and skill the salad

Chipotle's Kind Acts in Customer Recognition!

chiefeater@dailyeats.com (Tery Spataro) — Sun, 12 Jul 2009 20:11:45 PDT

It was Monday night and another late night at work. I was starved so I wondered over to Chipotle at 316 N. Michigan Avenue. I've been there a number of times since I started working in the Chicago office. I guess you can call me a Chipotle regular.I like it because most of the flavorful meats are free range or natural feed, though packed with a lot of calories; most of the vegetables are fresh.

Happy 4th of July

chiefeater@dailyeats.com (Tery Spataro) — Sat, 04 Jul 2009 11:05:03 PDT

Today is about celebrating our freedom and what that freedom means. It's about the taste of freedom, the smells of freedom, sound of freedom, and look of freedom. Free to express ourselves, to be ourselves without being oppressed, and afraid to speak our minds.Happy Independence Day!

3rd Coast Chicago, IL

chiefeater@dailyeats.com (Tery Spataro) — Sat, 04 Jul 2009 09:44:47 PDT

I'm having a very late breakfast at the 3rd Coast on Deerborn & Goethe. I had a western omelette with potatoes and fruit. This place is awesome. The staff is frienly. Its a great neighborhood place.

Jennie-O / the Biggest Loser

chiefeater@dailyeats.com (Tery Spataro) — Tue, 12 May 2009 13:05:57 PDT

Full disclosure Jennie-O is the client of the agency I work for.This afternoon I was totally intrigued by the appealing photograph of the Jennie-O Turkey burger on the Jennie-O website. The photo has such a strong appeal I could almost smell the turkey burger and my brain is telling me it smells delicious. I just had to download the recipes booklet. Tonight is the finale for The Biggest Loser!

Dijon on Your Burger President Obama?

chiefeater@dailyeats.com (Tery Spataro) — Sat, 09 May 2009 07:44:09 PDT

Funny thing about this whole uproar of whether to use dijon mustard or ketchup on your burger is just a matter of freedom of taste. If you are a traditional you'll probably stick with what's traditional - ketchup. Nothing wrong with a ketchup on your burger. But if you're willing to be flexible and try something for instance to spice it up you'll almost certainly reach for some mustard. Nothing

Tea and scones in London

noreply@blogger.com (bt) — Tue, 28 Apr 2009 05:18:46 PDT

I know "afternoon tea" isn't really something Londoners actually do (or have time for!), but I couldn't resist taking an afternoon out with some friends (none of whom happened to be British, btw) for it. We went to the Orangery at Kensington Gardens, which is a beautiful restaurant:The food came out in courses and not one of those tiered tea trays, which is what I expected. They served us the

More cupcakes - Chicago

chiefeater@dailyeats.com (Tery Spataro) — Sun, 03 May 2009 07:21:28 PDT

More more more ---I just delighted in a visual display of the most beautiful cupcakes at More. Kimberly Deason let me try the Salted Caramel moresel which was delicious and savory. More has such lovely and some unusual combinations like almond and apricot, apple gorgonzola, bacon maple, fois gras, potato our cream, strawberry balsamic, sweet pea, and truffled white cheddar. I love the idea of

Happy Easter Live from Whispers Cafe Chicago

chiefeater@dailyeats.com (Tery Spataro) — Sun, 12 Apr 2009 10:37:23 PDT

I'm enjoying my Easter not traditional but more of a Zen tradition. I took a casual stroll down State Street, Chicago collecting my thoughts - it was a rough week for me. But the bright sun and brisk air helped me out of my anger and depression. There's nothing I can do about the past but learn and create a better future.As I got further to the intersection of State, Maple and Cedar where there

Nookies Too Chicago

chiefeater@dailyeats.com (Tery Spataro) — Sun, 12 Apr 2009 10:26:54 PDT

It was a stormy Sunday afternoon I just needed some comfort food. Nookies Too seemed to be the spot. It was crowded but I didn't have to wait because there was a sit at the counter. I seated myself next two nice young men.I'm a New Yorker though and though and usually will be the one to strike up a conversation while sitting at the counter. I use to do that a long time ago when I would frequent

Schwa - Chicago

chiefeater@dailyeats.com (Tery Spataro) — Thu, 26 Mar 2009 19:06:02 PDT

Amuse is Amused or better yet a symphony for the tongue presented by master chief, Michael Carlson. Every experience at Schwa is probably unique to the patron. For me Schwa is a legendary adventure, where taste makes taste. You have to have an incredible palette to understand the complexities of this type of cuisine. I have never experienced combinations that are art yet are science too. I

Sepia Chicago

chiefeater@dailyeats.com (Tery Spataro) — Mon, 09 Mar 2009 20:04:02 PDT

Chicago is all about style - not pretentious style, but beautifully well thought out design style. Logically organized and deliberately functional - there’s nothing wrong with that. I like the simplicity to the interior of Sepia with lovely unique touches like the lighting affects. It’s also where timelines become fused – mixing metaphors from the past with present day ones. My friend, Petra

This is why you are fat

chiefeater@dailyeats.com (Tery Spataro) — Fri, 06 Mar 2009 16:18:16 PST

My colleagues from BM Marsteller Interactive sent me to this web site. As disgusting as implications of the food and photos are I just can't help to look at it..."This why you are fatThis where dreams become heart attacks" provides photos of layers of mixed meats and dairy products piled high on white bread. The most disgusting one is: "The 30,000 Calorie Sandwich Sandwich filled with ground beef

Bistro 110

chiefeater@dailyeats.com (Tery Spataro) — Sun, 01 Mar 2009 21:02:19 PST

I had a lovely afternoon late lunch at the Bistro 110. Nice French cuisine. For something very traditionally French I tried the Cod and potato like a Brandade de Morue, or a cod mousse. It was delicious but as I am quickly learning Chicago restaurants use a lot of salt. I am not sure why there is a need for over salting foods but it could be the need for more sodium in take because environment is

Mac & Cheese - - - Then and Now

chiefeater@dailyeats.com (Tery Spataro) — Sat, 07 Feb 2009 06:33:12 PST

Some comfort foods never go out of style, and macaroni and cheese is one of these. I am personally a fan of mac & cheese. In these recessionary times this popular entrée is all the more desirable. It can be said that Mac & Cheese is a recession specialty. Modern renditions can still capture the homey goodness while featuring up-to-the-minute interpretations from American chefs, who have increased

Ja' Grill Chicago

chiefeater@dailyeats.com (Tery Spataro) — Thu, 05 Feb 2009 19:50:03 PST

I was looking for something different for Sunday brunch and came across Ja' Grill on W. Armitage. Ja' Grill serves up authentic Jamaican cuisine. For brunch I had Jerk Chicken bone-in chicken, dry rubbed with jamaican jerk herbs and spices marinated and finished on a charcoal grill, with Ital stew which consists of callaloo, butter beans, carrots, onions and mixed vegetables sauteed in coconut

Kamehachi North Brook, IL

chiefeater@dailyeats.com (Tery Spataro) — Thu, 29 Jan 2009 19:32:30 PST

I enjoyed a lovely day in North Brook, IL with Elaine Paque and Jeremy Lieb. We had dinner at Kamehachi. This is the Wonderful Maki...it lives up to its name.Roberto, the sushi chef created this Maki masterpiece. He made about a dozen while we were sitting at the sushi bar. I enjoyed watching him use a torch to carmelize the crab on top of the roll. Then he sprinkled potato shaving to dress the