Spoon — Spring 2013 by Spoon University at Northwestern

08 10 30 11 12 24 32 17 Third time’s the charm. 39 43

CovER PHoTo By DANIEL SCHULEMAN

vOLUMe 1 \ IssUe 3 \ sPrING 2013

We might complain about the awkward quarter system when our high school friends are enjoying summer break and we’re taking final exams, but there’s something about springtime in Evanston that can’t be beat. People emerge from their houses and dorms after a winter-long hibernation, and campus comes alive. In this issue, we wanted to capture the brightness and energy of springtime. We packed up a picnic on the lakefill, tried our hand at a backyard charcoal grill (which ended up being harder than we thought), and cooked up a meal in a DIY fire pit. And in an effort to keep things as simple as possible, we made tasty creations with just two ingredients (!) that turned out more delicious than some of their complicated counterparts. In other news, thanks to your continued support and enthusiasm for Spoon, we have decided to grow our little food family and now have budding chapters at Penn, NYU, UWisconsin-Madison, UIllinois Champaign-Urbana and UChicago. We’re excited to see what’s cooking in other parts of the country, and we’re looking forward to sharing our simple approach to food with college students from coast to coast. Look out for our brand new website in the next coming months and of course, another great print issue in the fall. instagram.com/nuspoonmag facebook.com/SpoonMagazine Happy eating, pinterest.com/nuspoon Mackenzie Barth twitter.com/nuspoonmag Editor in Chief QueSTionS? CoMMenTS? Email info@nu-spoon.com

eS — STon oni n Spo in eVA l A Son SpoTS r e p iTe Vor r FA

. Walker Bros

aniq

Dixie Kitchen

exeCutiVe editOR Andrea kang maNagiNg editORS Aurelie Corinthios, Megan Suckut, Jamie Gebhardt ad SaleS diReCtOR Dan Lesser maRKetiNg/PR diReCtOR Caroline koppel VideO diReCtOR kathryn Nathanson PhOtO diReCtOR Daniel Schuleman tReaSuReR Nadine Jachi

Chef ’s Station

Oce

CO-FOuNdeR, editOR iN ChieF Mackenzie Barth CO-FOuNdeR, CReatiVe diReCtOR Sarah Adler PuBliSheR Lauren Miceli PuBliSheR-at-laRge Danielle David

aSSiStaNt diReCtOR OF maRKetiNg/PR Jade Chen ReCiPe editOR Maddy Shannon ReStauRaNt editOR Sacha Perold COllege editOR Danielle Zhu FOOd FOR thOught editOR Izzie Baum hOW tO editOR Polina Senderova deSigN editOR kk Rebecca Lai PhOtO editOR Lily Allen

Lou Malnati’s

Tapas B arcelona

deSigNeRS

Ashley Wu, kyle Hancher, Allison Tomek SeNiOR WRiteRS

Maggie Gorman, Maya krasnow, kendra valkema WRiteRS

Alyssa Brewer, Mariana Cohen, katherine Dempsey, Lauren feld, Amanda Gajdosik, Ashley Gilmore, Sophie Jacob, Liza keller, Michelle Laszlo, Eilis Lombard, Stephanie Marshall, George Markoulakis, Abby Reisinger, Alexa Santos, Annie Trimber VideO team

Aric Barrow, Victoria Castro, Michelle Chang, Gabrielle Chefitz, Hayley Glatter, Jenny Minjoo Kim, Mary McGrath, Michael Nowakowski, HyoJin Park, Sari Soffer, Agneeta Thacker PhOtOgRaPheRS

Neelima Agrawal, kelda Baljon, kirby Barth, Devon Carlson, Christine Chang, Stephanie Lee, Hannah Lin, Justin Shannin, Alex Tom, Bernard Wen maRKetiNg/PR

victoria Chi, Anthony Chiodo, Beatrice Conley, Danielle Dolgin, Meredith finsand, Sarah Hammond, Rachel Hirsch, Sombreuil Hubbard, kyra Hurwitz, katie kerbis, Linda kim, Genna krecicki, yunseon Lee, Hannah Levitan, Breanna Lucas, Grace McLoughlin, katie More, Adelina Pak, Sam Spector ad SaleS

Ajay Bakshani, Sarah Clark, katherine Gladstone, kathy Hong, Lori Janjigian, Dhwani Jain, Margaret kuo, olivia Lim, Harshitha Mannam, Eli Nemzer, Ellen Rosenfeld, Cory young WeBmaSteR

Eric Castillo

Hungry for publicity? Lettuce serve you.

Contact Dan Lesser DANIELLESSER2015@U.NORTHWESTERN.EDU

to buy advertising space for your business either online or in print (or both!). Support student publications, and we’ll help spread your good news.

&&" -!** ( &+ + !%* ( )* %&(* - )* (%+ ) &( '( )) **' %&(* - )* (%+ ) -&( '( )) &$ !%" % &(* - )* (% %!, ()!*. ( ( (,! )

!% &#% * / , %)*&% / --- %&(* - )* (% + ( ()

Warady & Davis LLP Top 25 Chicago Area CerƟed Public AccounƟng & ConsulƟng Firm

INTERNSHIP PROGRAM

READY TO DIG IN?

BENEFIT from our rewarding scholarship program and compe��ve salary ·

GAIN valuable experience

DISCOVER rst hand how one of the top rms in the Chicago area works

WWW.WARADYDAVIS.COM/CAREERS/ 1717 Deereld Road, Suite 300 South, Deereld, IL ▪ (847) 267‐9600

your heAlThy SerVing oF MinD-SnACKS

Sip on This transform red wine into a refreshing daytime sangria. By lauren feld With the sun finally peeking through the dreary clouds, itâ&#x20AC;&#x2122;s beginning to feel like spring in Evanston. This means shorts, afternoons at the lakefill, and best of all, darties. Invite some friends over for a Saturday afternoon and show them how to be a true host with a pitcher of homemade sangria.

EaSy 6 minutes, CHiLL OVeRniGHt serves whAt 1

POuR bottle of wine into a large pitcher. 2 SliCe lemon, orange and lime into wedges. 3 SQueeze lime, lemon and orange wedges into wine. Then, discard them into pitcher. 4 add apples, pineapples, sugar, liquor and orange juice or lemonade. 5 StiR together and chill overnight. 6 add ginger ale, berries and ice just before serving.

PHoTo By kIRBY BARTH

1 bottle red wine 4 cups ginger ale 1 lemon 1 orange 1 lime Â˝ cup green apple, diced 2 tablespoons sugar Splash of orange juice or lemonade 2 shots gin or triple sec (optional) 1 cup raspberries or strawberries (thawed, frozen or fresh) 1 small can diced pineapples (with juice) or 1 cup fresh diced pineapple

how

NU-SPooN.CoM |7

DreSS Chop ToSS Mix eAT if you think salad is bland, youâ&#x20AC;&#x2122;re doing something wrong. By Alyssa Brewer PHoTo By DANIEL SCHULEMAN

FeeD

grAB SoMe greenS Skip the plain iceberg lettuce and go for a heartier base that gives your creation a darker green hue and has more nutrients. butterhead or romaine lettuce: These mild-flavored leaves make a great base and are well-suited for more daring toppings or dressings. baby spinach: Crisp and rich in iron, spinach salads work best with citrus flavors and vinaigrettes. arugula: Although rarely found in the dining hall, arugula is another common choice. It tastes slightly peppery, and its ripple-edged leaves add textural novelty. feeling adventurous? There are many other options for salad greens in the produce aisle. Look for oval-shaped endive or tender, reddish-hued oakleaf. ADD SoMe VeggieS When sprinkling on vegetables, do it like a pro and contrast shapes and colors to give your dish visual appeal. carrots, celery and tomato: Mix up the traditional veggie blend by slicing your carrots into long, thin strips with a knife or vegetable peeler. Cherry tomatoes make for a more convenient option than regular sliced tomatoes. avocado and corn: Great with romaine lettuce, avocado adds a light creaminess. Corn complements the avocadoâ&#x20AC;&#x2122;s soft texture and lends a bright pop of color. red bell peppers and mushrooms: This combination also achieves a soft and crunchy contrast. The milder flavors pair well with baby spinach or arugula. MAKe iT SWeeT fruits add color and freshness to salads. Try pears or grapes with arugula, or toss baby spinach with clementine wedges and dried cranberries. go nuTS nuts add heartiness and crunch to any salad. Pair toasted walnuts with tangy crumbled feta over baby spinach and add apple slices or dried cranberries. giVe iT proTein Ensure satisfaction by topping your salad with filling ingredients. Just be sure not to weigh down the fresh vegetables with too much of these heavier additions. chicken breast: Slices of grilled chicken add substance and easily balance out a creamy Caesar dressing. Sprinkle with grated Parmesan for a slightly salty finish. bacon and egg: As with many dishes, adding crumbled bacon to a salad gives it a meaty flavor and a satisfying crunch. Combine with a chopped hard-boiled egg and spinach leaves or butterhead lettuce. DreSS iT up Itâ&#x20AC;&#x2122;s too easy to smother a salad in dressing and make the greens soggy. Instead, opt for light coverage with complementary flavors. olive oil: Some salads are best simply tossed with high quality olive oil to let the other ingredients shine through. Try it with spinach or arugula salads. ranch, blue cheese or caesar: These bold-flavored dressings require sturdy leaves that wonâ&#x20AC;&#x2122;t droop under the weight. All work well drizzled lightly over grilled chicken and romaine. Vinaigrettes: There are many different takes on the vinaigrette, all based on combinations of oil and vinegar with various flavors added. Toss arugula, carrots and tomatoes with balsamic vinaigrette, or finish a walnut, feta and pear spinach salad with raspberry vinaigrette. Do-it-yourself: If you mix two parts olive oil with either one part mustard or one part red wine vinegar, you can easily make a homemade dressing that you can adjust to your taste.

NU-SPooN.CoM NU-SPooN.CoM |9 |9

Don’t forget!

Trash bag Bug spray Extra napkins Camera Music Sunglasses Hat

Sit on this

Use a bed sheet for a picnic blanket — it’s thin, washable and compact.

don’t bug me

Cut a lemon in half and stick cloves in the flesh. Set it down before you start eating to keep pesky flies away.

Pick a spot

ranch dip Combine 1 cup skim milk, 1 cup mayonnaise and 1 packet ranch dressing mix in a large bowl and stir until smooth. Refrigerate for 30 minutes before eating.

10 |

No picnic basket required By Ashley Gilmore othing says springtime like a blanket spread out over a stretch of beautiful green grass and a wicker basket propped open revealing chilled beverages and

Appetizer

Caprese Skewers Simmer down your ravenous stomach with a skewered version of the Italian salad. Just stack fresh mozzarella balls, cherry tomatoes and basil leaves on a skewer or toothpick and sprinkle with salt, pepper and a drizzle of balsamic vinegar.

gourmet finger sandwiches — but as a college student you probably don’t have all of these picnic “essentials.” Don’t worry, below are a few simple recipes for a picnic that can fit in your backpack.

Main Course

Toasted PB & J Bring out your inner kid by toasting bread and generously spreading peanut butter and jelly. For a crunchy, salty kick, add a layer of potato chips.

Dessert

Strawberries and Cream Take advantage of seasonal fruit and add berries to your dessert. Slice strawberries in half and stick them on toothpicks. Then dip in Cool Whip to finish your picnic on a sweet note.

photo by LILY ALLEN

Lakefill Deering Meadow Deering Library’s Secret Garden Shakespeare Garden Norris Lawn

Lunch on the Lakefill

photo by BERNARD WEN

feed

all up in yo’ grill Achieve the perfect char. By Justin Shannin The tantalizing smell and great taste of charcoal barbecuing is an American classic. All you need is a bag of charcoal briquettes, lighter fluid, a match and of course, some food. Grilling is essentially a game of watching and adjusting; cooking times are inexact. There are many great recipes for any type of meat or vegetable available online, and grilling is extremely amenable to experimentation. But beware -- charring is your biggest enemy. Seal in moisture and grill away!

How To Start a Grill 1

Remove the grate and form a pyramid of charcoal briquettes in the center of the grill. 2 Evenly douse the briquettes with lighter fluid. 3 Use a match to light the charcoal in multiple areas so it heats up evenly.

When the briquettes are hot, they will start to accumulate a grey ash. Spread them out into an even layer, lay down the grate and put the food on top.

Meats

Hamburgers and hot dogs are American grilling favorites. To ensure a juicy burger, avoid pressing on it with a spatula. Every time the burger is pressed it becomes less juicy, so ideally only touch it twice: once to flip the burger and once more to move it from the grill onto someone’s plate. A hot dog will also lose its juiciness and flavor if scored. Bacon can be grilled for a few minutes on each side (thicker slices work better). Grilled shrimp kebabs are absolutely delicious with a little lemon juice squeezed immediately after grilling. Simply skewer a few shrimp on a stick, lay the skewer across the grill, and when the shrimp’s

“I might be grilled out nicely (oh) In my white tee (oh), on south beach.” — Nelly

color starts to change after a few minutes, flip the skewer over. You can also place a clove of garlic within the tail curl for added flavor. There are various steak cuts such as hanger steak, ribeye steak and skirt steaks. Meats often cook best when they start at room temperature. After cooking a thick cut of meat, allow it to rest for a few minutes so it’s extra juicy.

Fruits and Vegetables

Many vegetables cook well on a grill, especially kebabs or thick vegetable slices like eggplant, zucchini and asparagus. The heat from the grill caramelizes the vegetables so that the moisture stays within the flesh. In order to shorten cooking time for hard, thick vegetables, pre-cook them until they are almost tender. A perfectly grilled vegetable should have a nice char on the outside and be soft on the inside.

Grilled corn is the best corn

Remove corn husks and soak cobs in water with one tablespoon of sugar for 30 minutes. 2 Place corn on grill and cook for 15 minutes, rotating every few minutes so the corn cooks evenly all around. 3 Top with salt and pepper, or spice it up with red pepper flakes. nu-spoon.com |11

12 |

feed

Pho is pronounced “fuh” not “foe”

OODLES OF NOODLES Navigate an Asian noodle menu with ease. By Sophie Jacob here is certainly no shortage of noodle options in Evanston. But when you’re presented with endless lists of dishes with names like pad see ew, lad na and yaki udon, things can get confusing. Luckily, you can put the days of menu-induced anxiety behind you with this guide to noodles.

Rice Noodles: Rice noodles, unsurprisingly, are made from rice flour and water. You will find rice noodles in a variety of dishes, such as chow fun, pho, pad Thai and many noodle soups. Rice noodles are gluten-free and a more filling substitute for regular, wheat-based pasta in non-Asian dishes. A mere 2-ounce serving of rice noodles is plenty of food for any meal, whereas wheat pasta usually requires 5 or 6 ounces. If you’re feeling extra healthy, try brown rice noodles made from whole grains which contain up to 4 grams of fiber per serving. check out: Tank Noodle, Thai Sookdee

photos by lily allen

Buckwheat Noodles (aka Soba): Soba, the Japanese word for buckwheat, is a thin noodle made from buckwheat flour. These gluten-free noodles can be served hot or cold, garnished or plain. Rich in amino acids, antioxidants and fiber, buckwheat noodles are a great choice for everyone. Cellophane/Glass Noodles: Made from potato or mung bean starch and water, glass noodles are very thin and nearly translucent post-cooking. Sometimes called “bean thread noodles” or “Chinese vermicelli,” glass noodles are often used to stuff dumplings and spring rolls, and are common in stir-fries, soups and salads. They do not have much flavor on their own but are quite

absorbent, making them a great base for other ingredients and heavy sauces. They are also gluten-free. Ramen: You might know these wheat-based noodles from instant ramen packages. While the instant kind is delicious and cheap, the fried noodles and little squares of powder pack a surprising amount of fat and sodium. Visit a Japanese restaurant to treat yourself to the proper ramen experience with fresh, tender noodles, savory broth and the additional authentic fixings. check out: Slurping Turtle Egg Noodles: Often wide with a yellowish tint, egg noodles are found in Asian dishes, as well as many European dishes. There are also specific Chinese egg noodles (dan mien), which are often used in chow mein. Thick Wheat Noodles (aka Udon): Different varieties of thick wheat noodles are found in dishes like Japanese udon or Korean kal guksu. Often served in soup or stew, wheat noodles are very low in fat and have similar nutritional value to spaghetti. check out: Sunshine Café With Lulu’s, Joy Yee’s, Zoba, Cozy and the endless list of noodle destinations in Chicago at our fingertips, any Northwestern noodle lover would be in heaven. However, not all noodle restaurants were created equal. Thai Sookdee wins for Evanston, with its low prices and authentic Thai dishes. In Chicago, the inexpensive and delicious Noodles in the Pot is the place to go. Be sure to order pad Thai and the pad see ew, and take advantage of the restaurant’s BYOB policy.

Mr. Ping: We are noodle folk. Broth runs through our veins. —Kung Fu Panda

nu-spoon.com |13

BeST oF The MiDWeST

WIscon

mInnesoTa

By michelle laszlo and hillary lindwall

hen asked about Midwestern cuisine, many out-of-towners might joke that all there is to eat is meat, corn and potatoes. Natives know, however, that this is not the case. From international fast food restaurants and regional specialties to gourmet cuisine and locally grown foods, america’s heartland has much more to offer than meets the eye.

IoWa

iOWa PORK

SHERILL, IA | 1852

Iowa is well-known for producing pork and hosts the World Pork Expo each year. Breitbach’s Country Dining, the oldest restaurant in Iowa established in 1852, is the best place to try some of Iowa’s specialty. The restaurant’s breaded pork tenderloin sandwich won the Iowa Pork Producers Association Best Tenderloin award in 2012.

WICHITA, kS | 1921

founded in Wichita, kansas in 1921, White Castle has largely remained in the Midwest where its impact on the fast food industry is undeniable. The burger chain was the first fast food restaurant to open in the nation. Its founder, Walt Anderson, is also the credited inventor of the hamburger bun.

14 |

mIssourI

Pizza hut

WICHITA, kS | 1958

Chicago may have the best pizza around (unless you ask a New yorker), but Wichita, kansas gave rise to some of the most famous pies in town. Pizza Hut was founded in the Sunflower State and has since expanded far beyond the simple pepperoni slice. The company sells some crazy pies, from coconut shrimp pizza in South korea to crown crust pizza with cheeseburgers in the Middle East.

BaRBeCue

kANSAS CITy, Mo | 1920S

kansas City-style barbecue originated in the 1920s. The city is now home to over 100 barbecue restaurants. Barbecue is cooked slowly over wood, traditionally hickory, and homemade sauces are added just before serving. A few restaurants in kansas City, like Arthur Bryant’s Barbecue, still prepare barbecue the same way it was prepared in the ‘20s.

SteaK ‘N ShaKe NoRMAL, IL | 1934

Though Steak ‘n Shake does not span nearly as far as neighbor Mickey D’s, the burger chain is loved by many throughout the United States. founder Gus Belt introduced the concept of premium burgers and shakes in 1934 in Normal, Illinois. The “steakburgers,” made from a combination T-bone, sirloin and round cuts, pair perfectly with any of the restaurant’s signature shakes.

mCdONald’S

DES PLAINES, IL | 1955

The fast food restaurant that started it all has undeniable Midwestern roots. With the success of their first Californian burger joint, brothers Dick and Mac McDonald worked with agent Ray kroc to open the first official restaurant of the McDonald’s franchise in Des Plaines, Illinois in 1955. Today, McDonald’s has over 34,000 restaurants in 119 countries, ensuring that you can eat a Big Mac virtually anywhere in the world.

ILLUSTRATIoNS By kYLE HANCHER

White CaStle

Kansas

FeeD

CheeSe CuRdS

SAUk CITy, WI | 1984

Cheese curds are a Midwestern delicacy and can be found all over Wisconsin. Also known as “squeaky cheese,” they are pieces of fresh young Cheddar cheese in their natural form. They can be eaten plain, but are also popular as a fried dish. The cheese curds at fast food chain Culver’s, founded in Sauk City, Wisconsin, are guaranteed to satisfy any curd craving.

nsIn

mIcHIGan

FROzeN CuStaRd MILWAUkEE, WI | 1933

frozen custard is made with eggs, in addition to the cream and sugar found in ice cream, making for a much richer treat. Although it was invented in New york, it was introduced to the Midwest at the 1933 World’s fair. Today Milwaukee is known as the unofficial frozen custard capital of the world, and kopp’s frozen Custard, Gilles frozen Custard and Leon’s frozen Custard are considered some of the best shops in the whole state.

oHIo IllInoIs

InDIana

ChiCagO deeP diSh CHICAGo, IL | 1943

Invented at Pizzeria Uno 1943, Chicago-style pizza is baked in a round steel pan. Its thick crust is filled to the brim with sauce, toppings and cheese. Gino’s East’s sausage topping is a must, while Lou Malnati’s butter crust perfectly complements its traditional pie. ChiCagO SteaK CHICAGo, IL | 1934

once the largest beef producer in the world, Chicago is home to a variety of high-end steak restaurants. Splurge at The Capital Grille, where chefs dry-age their meat in a glass case at the front of the restaurant for all patrons to see. Carnivores also cannot go wrong at Gibsons, the self-proclaimed Chicago steakhouse.

Jimmy JOhN’S

CHARLESToN, IL | 1983

It’s no surprise that Jimmy John’s is a favorite at Northwestern; the company was founded with college kids in mind. It has promised to deliver good, cheap sandwiches “freaky fast” since 1983. Though the franchise has expanded from its original Charleston, Illinois location, it still bakes all its bread in-house and only uses fresh ingredients in each of its subs.

PAWNEE, INDIANA, “fIRST IN fRIENDSHIP, foURTH IN oBESIT y.” — leSlie KNOPe, PaRKS aNd ReCReatiON

ChiCagO hOt dOgS CHICAGo, IL | 1893

Though it’s up for debate, vienna Beef claims to have invented the hot dog at the 1893 Chicago World’s fair. This hot dog consists of an all-beef frank on a poppy seed bun topped with yellow mustard, chopped onions, sweet relish, dill pickle spears, tomatoes, peppers and celery salt (don’t you dare try to put ketchup on a Chicago-style dog). Head to The Wiener’s Circle in Lincoln Park or to Hot Doug’s in Avondale for a taste of this local favorite.

CiNCiNNati Chili

CINCINNATI, oH | 1920S

In the 1920s, Cincinnati was introduced to its own style of chili by a pair of Macedonian restaurateurs trying to broaden their customer base. They began putting chili on hot dogs and spaghetti, practices still observed in Cincinnati today. foodies order the classic chili: chili, spaghetti, grated Cheddar, diced onions and kidney beans. The two most famous chili joints in Cincinnati are Empress Chili and Skyline Chili.

WeNdy’S

CoLUMBUS, oH | 1969

Wendy’s employees have been flipping square burgers since 1969, when it was founded by Dave Thomas in Columbus, ohio. Though Wendy’s offers a variety of unique menu items such as chili, baked potatoes and a salad bar, its original frosty desserts are what seem to keep customers coming back for more.

NU-SPooN.CoM |15

Oils 101

Your guide to the slippery kitchen staple By Izzie Baum

Vegetable Oil

ithout oils, the food world as we know it would be pretty bleak. Oil

The most popular oil, vegetable oil is

adds simple luxury to just about

comprised of a medley of oils such as

anything, and it’s the ultimate culi-

corn, soybean, palm and sunflower.

nary tool: perfect for preventing food from being

With its high vitamin E content, vegetable oil

too dry or sticking to the pan. To get the most out

is a healthy additive for any meal. Its incred-

of this wonder ingredient, familiarize yourself

ibly high smoke point makes it preferable

with different types and flavors. Distinguishing

for frying at high temperatures, and its mild

quality is key. For example, oil drizzled atop salad

aroma is compatible with most dishes.

or bread should be light, not greasy and thick. It’s

Grape Seed Oil

critical to understand which oils are best suited for frying, baking or consuming raw. Here are

With a high smoke point, grape

some clues to simplify your oil-searching process.

seed oil is ideal for stir-frying and sautéing. Benefits include polyun-

Olive Oil

saturated fats that lower bad cholesterol while

Use olive oil for dressings, bread and

raising good cholesterol, as well as high levels

cheese. Since the smoke point is low,

of vitamin E. If consumed raw, its airy, clean

raw use is preferable. The best is extra

taste and texture mix well with herbs, such

virgin olive oil (EVOO), which is free of acidity

as rosemary or thyme, or with mayonnaise to

and additives. It possesses a tasteful balance of

make dressing.

fruity and peppery tones with a hint of bitter-

Coconut Oil

ness. Fresh, uncured olives are slightly tart, so

Coconut oil’s subtle, sweet flavor

this will be noticeable in an excellent EVOO.

in baked goods. You can even add it to South

relatively high smoke point, canola

Asian curries and noodle dishes for a nuttier

oil is best used for sautéing or frying

zest. Coconut oil is solid at room temperature

at medium temperatures. It’s high in fatty and

and has a low smoke point. Consume this oil

oleic acids and low in saturated fats. Its delicate

in moderation, however, since it’s high in

flavor is well suited for light, floral dishes.

saturated fat.

Learn the Lingo Smoke point / smók pɔ́jnt / the

temperature at which oil breaks down and produces smoke, signaling the weakening of flavor. Flash point / flǽʃ pɔ́jnt / the moment when oil bursts into flames. If this occurs, do not pour water onto the flames; instead, suppress the fire by covering with a lid. Refined oil / rəfájnd ɔ̀jl / suited for

frying at high temperatures; odorless and bland. Contamination has been removed through processing. Common refined oils are vegetable and canola.

Unrefined oil / ə̀nrifájnd ɔ̀jl / no extra

processing has occurred, so flavor is pure and aromatic. Common oils include olive, grape seed and coconut.

16 |

making it a good substitute for butter

A common vegetable oil with a

Outside the Kitchen… · Add grape seed oil to moisturizers; it promotes healthy skin and hair growth. · EVOO hydrates rough skin. Dab on chapped lips and elbows. · Place cotton soaked in EVOO over tired eyes for instant revitalization. · Ladies, listen up: coconut oil makes for a great natural eye makeup remover.

Oil Spoilers · Light color is equivalent to a high smoke point. · Dark bottles shield light, keeping oil fresh. · Check bottle’s “best by” date; freshness equals quality. · It’s worth it to spend extra money on oil to ensure high quality.

photo by DANIEL SCHULEMAN

complements scones and pastries,

Canola Oil

What’s your problem? here’s the answer.

ing

e hin

faster than delivery A quick fix for a weeknight meal By Mariana Cohen Stir-fry has all the elements of a go-to dinner: it’s easy, quick and only requires one pan. This ginger-soygarlic sauce is restaurant-worthy, and you can customize the vegetables and sauce to your liking. Feel free to add a meatier protein, or try topping the dish with crushed peanuts and bean sprouts for a gourmet flare. To make the dish even more convenient, substitute frozen vegetables; you won’t even taste the difference.

Mixed Vegetable Tofu Stir-fry Easy

20 minutes serves what

¾ cup broccoli ½ bell pepper 4 ounces tofu ½ cup snap peas ½ cup cooked rice 2 teaspoons peanut oil

1 tablespoon water ½ clove garlic, minced 1 teaspoon minced ginger 2 tablespoons soy sauce Salt and pepper to taste

how 1

HEAT large skillet over high heat then add peanut oil.

photo by DANIEL SCHULEMAN

add broccoli to skillet. Sprinkle with salt and pepper. Cook for 5 minutes, stirring frequently. 3

ADD snap peas, bell peppers and water.

POUR soy sauce over vegetables. Add garlic and ginger. Cook for 3 minutes, stirring frequently.

5 ADD tofu. Cook until it is warmed through, about 1 minute. Turn off heat. 6

SCOOP rice onto plate. Ladle stir-fry on top. For heatseekers, add a dash of sriracha or chili sauce on top.

cook times 8 minutes broccoli onions eggplant

5 minutes bok choy mushrooms green beans

3 minutes snap peas sliced carrots bell peppers

1 minute tofu bean sprouts

nu-spoon.com |17

owd

Crunch Time

ple

Toast is so hot right now. By Maya Krasnow e are in the middle of a toast craze. And we aren’t just talking about buttered Texas toast. Recently, chefs have been amping up their toast offerings, serving high-quality bread and layering it with anything from pesto to sweet potatoes. Let’s be honest — who doesn’t love a delicious slice of crusty sourdough bread piled high with toppings? So for your next party, join the craze and serve this crostini that’s sure to impress.

Mushroom, Onion and goat Cheese Crostini easy

25 minutes serves what

1 cup goat cheese 2–3 cloves garlic ½ pound mushrooms, white or cremini, sliced 1 sweet yellow onion, thinly sliced 2 teaspoons olive oil 1 baguette, sliced into ¼-inch pieces Salt and pepper to taste 18 |

how 1

PREHEAT oven to 350°F.

HEAT 1 teaspoon olive oil in pan over medium heat.

ADD onion and sauté until slightly caramelized,

about 10 minutes. 4

REMOVE onions from pan and set aside.

ADD 1 teaspoon olive oil to same pan and heat

7 PLACE onions back into pan and heat through. Season with salt. 8

ARRANGE baguette slices on a baking sheet.

SLICE garlic cloves in half and rub down baguette slices with cut side of cloves.

over medium-high heat.

BAKE until golden brown, about 5–7 minutes.

SPREAD cheese onto baguette slices and top with

mushrooms and onions. Salt and pepper to taste.

ADD mushrooms and sauté until golden brown.

solution

photo by Daniel Schuleman

The Trifecta

A unique spin on the classic ‘dilla By Amanda Gajdosik A little tart, a little creamy, a little sweet – not usually the adjectives used to describe a quesadilla. Until now. Breakfast, lunch, dinner or dessert, this treat suits any time of the day.

Apple, Goat Cheese and Honey Quesadilla easy

10 minutes serves what

how

1 whole wheat tortilla ½ Fuji apple, thinly sliced 2 ounces fresh goat cheese (honey/cranberry walnut goat cheese optional) 1 tablespoon honey

LT Y A S

EE SW

Unusual Flavor Combinations That Work By Aurelie Corinthios Desperate times call for desperate measures, and sometimes we find ourselves combining the last two ingredients in our kitchen, hoping for the best. Admittedly, this doesn’t usually yield the greatest results, but every once in a while we strike gold and discover a new foodie favorite.

1 SPREAD thin layer of goat cheese on half of tortilla, top with apple slices, and drizzle with one tablespoon of honey. 2

FOLD tortilla in half.

PLACE quesadilla in a greased, heated skillet and cook on each side for 2–3 minutes, until tortilla is lightly browned.

Olive oil AND ice Cream

Even high-end restaurants have picked up on this trend, and with good reason. Drizzle a little olive oil and salt atop a scoop of vanilla and thank us later.

Vinegar AND French fries

Take salt and vinegar chips to the next level by tossing your French fries in some vinegar (ideally of the malt variety).

photo by Daniel Schuleman, ILLUSTRATIONS BY Ashley Wu

Chili powder and fruit Mexican fruit carts have been offering this combination for years. Dust some chili powder atop sliced fruit to enhance its sweet acidity and revamp a healthy snack.

Bacon and everything Enough said, really.

nu-spoon.com |19

A well-constructed foil pack is the first step toward achieving optimum goodness for your tin-foil dinner. For basic, all-over browning (as when cooking veggies and/or potatoes) you’ll want to make a flat pack .

Tear a sheet of heavyduty foil twice as long as what you’re cooking.

Place food in the center, then fold the long edges up toward each other in the center and crimp them together, making small, downward folds until foil is flat against food.

Tightly fold the shorter edges in until sealed tightly. For more thorough cooking and steaming, as when cooking meat and vegetables together, make a tent pack . Follow the steps above, but stop folding each of the edges a few inches before reaching the food, thus creating a “tent” in which steam can gather to cook food.

20 |

ROCK OUT WITH YOUR COOK OUT

F IRE

be careful!

(don’t) LET IT BURN • Flip packs and check on cooking progress periodically. • Place your pack on the hot coals near the fire rather than in the fire itself. No fire? You can also cook any foil dinner by popping it in the oven or placing it on the grill.

Out of the frying pan, into the fire! By Maggie Gorman ou don’t have to be one of Northwestern’s reigning rugged explorers (that’s you, PWild) to appreciate the merits of the great outdoors. Something about eating in the open air — especially after a full day of outdoor adventure — makes everything taste better. The great thing about tin-foil dinners is that you can pack up whatever your heart desires. It ultimately comes down to what ingredients you have on-hand and what type of food you’re craving. Leave out the meat if you’re vegetarian, or switch up the vegetables based on what you have in the fridge. To get you started, here are two basic recipes for a main course and dessert. Get inspired!

photo by maggie gorman, illustrations by kyle hancher

WRAP IT UP IN TIN FOIL

solution

photos by maggie gorman, Illustrations by Sarah Adler

feelin’ ambitious?

how to build a fire piT What you’ll need:

GRAVEL

SHOVEL

GLOVES

sweet potato Hamburger Hash easy

40-50 minutes serves

what

STONES

how

1 Whisk all marinade ingredients together in a bowl and set aside. 2 Toss mushrooms with marinade and let them marinate in a bowl or plastic bag for about 30 minutes. 3 Season meat with salt, pepper and basil flakes. 4 Arrange ingredients in the center of your tin foil sheet. Place meat on the bottom, followed by thicker vegetables and marinated mushrooms with the Hash lightest vegetables at the top. 1 package baby bella mushrooms, sliced 5 Drizzle with any remaining marinade, fold foil into 1 pound ground beef a tent pack (see sidebar on previous page) and place 1 sweet potato, shredded like hashon hot coals of the fire. browns 6 cook until meat is browned and veggies are 1 zucchini, diced softened, about 20–30 minutes. If you are using an 1 onion, coarsely chopped oven, bake at 350°F for 20–25 minutes. 1 red bell pepper, sliced into strips 1 teaspoon basil flakes TIP: To make this dish vegetarian, leave out the meat Salt and pepper to taste and double the mushrooms.

Balsamic Marinade ¼ cup olive oil ¼ cup balsamic vinegar ⅛ cup dried basil flakes 2 cloves garlic, minced (or ¼ teaspoon garlic powder) ¼ teaspoon salt ¼ teaspoon pepper

LAVA ROCKS

Layer pineapple ring(s) on top of buttered doughnut and fold up in a flat pack. 4 Cook on hot coals until butter has melted and pineapple is soft and slightly caramelized, about 5–7 minutes. If you are using an oven, bake at 350°F for about 5 minutes.

1 Go to a hardware store for the supplies and any tools you don’t already have. Look for stones that have angled sides, and then arrange them into a circle at the store to determine how many you’ll need. Multiply that number by three for the fire pit’s three layers. 2 At home, select a spot for the pit and arrange a row of stones in a circle. Steer clear of trees to avoid dealing with pesky roots. 3 Using your shovel, outline the circle of stones by digging a series of divots around the outside. 4 Move the stones, and using the divots as a guide, dig a hole the size of the fire pit about 6 inches deep. 5 Fill the pit with a thin, even layer of gravel. 6 Place the stones along the interior perimeter of the pit until they’ve formed a circle. (You may find you need to dig more in places to round out or expand the circle depending on how the stones fit within it — it’s trial and error, but small imperfections won’t make much difference.) 7 Build a second layer of stones on top of the first. Stagger this layer by placing the center of the first stone on top of the gap where the two stones below it meet. 8 Build the third layer in the same way, staggering it again. When complete, fill any space between the stones and the hole’s perimeter with extra dirt. — Lucy Jackson

Right now, this guy is so hot. he can take a crap, wrap it in tin foil, put a couple of fishhooks on it and sell it to Queen Elizabeth as earrings. — Maury, Zoolander

nu-spoon.com |21

PINEAPPLE upsidedown cake easy

10-12 minutes serves what

1 or 2 pineapple rings (canned or fresh) 1 cake doughnut 1 tablespoon butter, softened 1 tablespoon brown sugar

how 1 Mix butter and brown sugar in a small bowl until combined. 2 Place cake doughnut in the center of a sheet of tin foil. Spread butter and sugar mixture on top of doughnut.

e v o

photo by Kendra valkema

tip

lightly crush oreos in a bag for a chunky, Rice Krispie treat-like bar. For a smoother, Fudgier bar, roll over bag with a rolling pin To make tiny crumbs. 22 |

Milk’s Favorite Treat Work some microwave magic and leave the preheating behind. By Kendra Valkema Whether it’s so hot outside that you could make cookies on your windowsill, or your “kitchen” consists of a minifridge and a microwave, dessert should never be sacrificed. These cookies n’ cream bars require no baking, saving energy and time. With only three ingredients, this dessert can be considered foolproof.

No-Bake Oreo Bars EASY

15 minutes serves what

1 package Oreos 1 package large marshmallows 4 tablespoons butter or margarine

how 1

LINE 8x8-inch baking pan with aluminum foil.

PUT Oreos into a large Ziploc bag.

CRUSH Oreos until no large pieces remain.

MELT butter and marshmallows in a large

microwaveable bowl for about 2 minutes, until marshmallows fluff up and butter melts. 5 ADD crushed Oreos immediately and mix until combined. 6

PRESS mixture into lined pan.

COOL bars for 10 minutes until set.

CUT into nine large bars.

solution

Two Minutes to Paradise Single-serving sweets for those who don’t believe in delayed gratification By Annie Trimber

Microwave CHOCOLATE CAKE EASY

2 minutes serves what

photos by Kelda baljon

1½ tablespoons cocoa powder 3 tablespoons flour 1 pinch salt 3 teaspoons sugar ¼ teaspoon baking powder 3 teaspoons vegetable oil 3 tablespoons milk ½ teaspoon vanilla extract For optional chocolate ganache frosting ½ cup chocolate chips ¼ cup milk

how Cake 1

COMBINE cocoa powder, flour, salt, sugar and baking powder in a mug.

STIR in oil, milk and vanilla.

MICROWAVE batter in mug until cake rises, about one minute.

REMOVE from microwave and let cool.

Ganache 5

COMBINE chocolate chips and milk in microwaveable bowl.

microwave in 30-second intervals, stirring in between each, until chocolate is melted and milk is well-incorporated.

7 pour ganache over cake. Top with powdered sugar and strawberries if desired and let cool.

Microwave French Toast EASY

2 minutes serves what

1½ to 2 slices bread 1 egg 3 tablespoons milk Dash of cinnamon

how 1

CUBE slices of bread.

place bread cubes in mug.

combine egg, milk and cinnamon

in a separate small bowl. 4

pour egg mixture into mug.

press bread down so it can fully absorb liquid.

Microwave for one minute, and then ten seconds at a time until fully cooked.

nu-spoon.com |23

24 |

photo by Daniel schuleman

This is Male Model Eric Reiner. For a good time, call (203) 858-5562

an nu al

m o c l e

Spoonâ&#x20AC;&#x2122;s firs o t t e

Spoonie

awards! We asked 1,000 Northwestern students about their preferences on 22 different restaurant categories. Find out where to go now that The Keg is gone, where to satisfy your frozen treat craving and where to find the best burger in town (hint: it comes with truffle fries).

Written by Aurelie Corinthios, Sacha Perold and Eilis Lombard nu-spoon.com |25

BES

Bat 17

O Restvaerall urant

Bat’s feel-good atmosphere and unbeatable food set it apart as one of Evanston’s prime spots for breakfast, lunch, dinner or drinks. Whether you’re in the mood for beer towers, burgers or all-day-long brunch, Bat’s extensive selection and generous portions will leave you satisfied. Treat yourself to a delicious meal and top it off with a slice of a mouth-watering oreo cheesecake.

BEST

$$ 1709 Benson ave (847) 733-7117 Mon–Thurs 11am–11pm, Fri 11am–12am, Sat 10am–12am, Sun 10am–11pm

BEST

Asian Takeout JOy yee’s

26 |

le peep

Despite the average 15-minute waiting time for a table, Le Peep takes first place in a competitive category with its traditional breakfast fare, homey décor and affordable prices. Located right in the middle of downtown Evanston, Le Peep is the perfect place to eat away a hangover.

Breakfast

$$ 827 Church St (847) 328-4880 Mon–Fri 6:30am–2:30pm, Sat–Sun 7am–2:30pm

BEST

BYOB

COzy nOOdles & riCe

With tasty Thai food, no corkage fee and kitschy décor, Cozy Noodles stands out among the long list of other ByoB places in Evanston. Ev1 is conveniently located across the street, so you can pick up wine or beer right before your meal. $$ 1018 David St (847) 733-0101 Mon–Thurs 11:30am–9:30pm, Fri–Sat 11:30am–10pm, Sun 4pm–9:30pm

BEST

Late Night

Cheesie’s puB & gruB

Cheesie’s Pub & Grub stays up almost as late as your average Northwestern student. Cheesie’s manages to fit pretty much anything fried or otherwise deliciously fattening between melted cheese and Texas toast, satisfying your late-night comfort food cravings. Reasonably priced drinks make it the ultimate late-night Evanston destination. $$ 622 Davis St (847) 868-8686 Mon–Wed 11am–3am, Thurs–Sat 11am–5am

PHoToS By DANIEL SCHULEMAN (BAT 17); AURELIE CoRINTHIoS (CHEESIE’S)

Joy yee’s gives menu anxiety like no other Asian restaurant in town. It’s the perfect place for a big group to order from since there is something on the menu for everyone. With endless dish options served in large portions and at low prices, it’s no surprise Joy Yee’s took first place in this category. $$ 521 Davis St (847) 733-1900 Mon–Thurs 11:30am– 10pm, Fri–Sat 11:30am–10:30pm, Sun 12pm–10pm

BEST

Sandwi

Bat 17 also won best sandwich! We recommend the California Dreamin’ (pictured), the “Jerk” and the Bodacious. These colossal sandwiches will fill you up for days. Be sure to get the sweet potato fries on the side!

dave’s italian kitChen

BEST

Dave’s brings inexpensive, homemade Italian goodness to Evanston. Red Italian checkered tablecloths, large wooden booths and Dave’s homemade bread make for a warm, relaxed environment. Try any of the generously portioned pastas or the brown rice risotto. $$ 1635 Chicago ave (847) 864-6000 Every day 4pm–10pm

BEST

Grocery Store

whOle FOOds

kaFein

With a wide array of eclectic drinks and an offbeat but hip décor, kafein screams college student coffee shop. Its comfy couches, superb drinks and quirky touches (Trivial Pursuit cards at every table!) make it the perfect place to meet up with friends or study. An added bonus? It’s open late, so you can get your caffeine fix whenever you need it. $ 1621 Chicago ave (847) 491-1621 Mon–Thurs 11am–2am, Fri–Sat 11am–3am

PHoToS By ALIA WILHELM (EDZo’S); CoURTESy PHoTo fRoM DAvE’S ITALIAN kITCHEN

Even though it could be called “Whole Paycheck” for its steep prices, it’s undeniable that Whole foods stocks some of the freshest, highest-quality groceries around. With organic and gluten-free options, as well as prepared food that’s perfect for college students in a hurry, it’s no wonder NU students are willing to shell out a little extra cash for Whole foods. $$$ 1111 Chicago ave (847) 475-9492 Every day 8am–10pm

BEST

Coffee Shop

Food Truck

BEST

On Campus Late Night

ChiCagO CupCake

In the mood for moist cupcakes with Italian buttercream and a crunchy cookie crust? Then keep a constant watch on the Chicago Cupcake Twitter account. If you’re lucky, you might be able to meet up with the elusive bakery on wheels as it makes one of its Chicago street corner stops. $$ Follow them on Twitter to ﬁnd their locations! Twitter.com/ Chicago_Cupcake

Fran’s CaFÉ

Where do students go to satisfy a midnight craving for sliders, waffle fries or a good old-fashioned milkshake? fran’s Café in Willard wins number one student choice. It’s open Sunday to friday until 2 in the morning. The best part? Because it’s on campus, you can leave the cash behind and use meals, points or Munch Money. $ Willard Hall 1865 Sherman ave Mon–Fri 8pm–2am, Sat closed, Sun 7pm–2am

BEST

Burger edzO’s Edzo’s holds the key to every burger-lover’s heart with American beef that’s cut and ground every morning, seasoned with just salt and pepper. Along with one of its succulent burgers, try a Nutella milkshake and some hand-cut, twice-cooked fries for a good ol’ all-American meal (we recommend the truffle fries). $$ 1571 Sherman ave (847) 864-3396 Mon closed, Tue–Sun 10:30am–4pm

lOu Malnati’s

the keg, wOrld OF Beer BEST

Bar

It pains us to announce that the true winner of such a crucial category for college students is no longer open for business. Rest in peace The keg of Evanston, you will be missed. In close second is Evanston’s newest bar, World of Beer. Cool, casual and Byof, WoB has became a Northwestern favorite in the few short months it has been open, and with good reason.

$$ 1601 Sherman ave (847) 328-8688 Mon–Wed 3pm–1am, Thurs–Fri 3pm–2am, Sat–Sun 12pm–1am

BEST

Pizza

The votes are in: deep dish wins over thin-crust! Lou Malnati’s brings Chicago’s famous deep dish pies just a block away from campus. Its butterycrusted, gooey-cheese pizzas come in a variety of sizes, from individual to large (serves 4). Lou’s now makes gluten-free, “crustless” pizza too!

$$ 1850 Sherman ave (847) 328-5400 Mon–Thurs 10am–4pm, Fri–Sun 11am–11pm NU-SPooN.CoM |27

BEST

Big Chain

BEST

Mexican

Chipotle It’s probably no surprise that Chipotle was voted both the best Mexican food and best big chain in town. From spicy burrito bowls to the famous lime tortilla chips, this beloved Mexican joint never fails to satisfy. Chipotle boasts fresh ingredients, often using organic and local produce. Its menu is simple, but every item has zesty flavors that keep us coming back for more. $ 711 Church St (847) 425-3959 Every day 11am–10pm

e Dat t h Nig

BEST

Small P lates

Tapas Barcelona

Andy’s constantly churns out a frozen concoction creamier than any ice cream you have sitting at home in your freezer. True to its name, Andy’s concretes are sinfully thick and rich, blending everything from strawberries to brownies to roasted pecans into its signature custard.

Frozen Treat

$ 719 Church St (847) 864-8009 Every day 11am–11pm

Who doesn’t like to create their own personalized stir-fry? The large space, quick service, lively atmosphere and DIY aspect makes Flat Top a great place for a group dinner. $$ 707 Church St (847) 570-0100 Mon–Thurs 11am–9:30pm, Fri 11am–10:30pm, Sat 10:30am–10:30pm, Sun 10:30am–9:30pm

Big Group

Todoroki BEST

Evanston’s favorite sushi restaurant manages to maintain a cool atmosphere, while still offering great deals — unlimited sushi for $22.95 at dinner or $16.95 at lunchtime. The menu is exotic and extensive, and on top of its delicious rainbow rolls and spicy tuna rolls it serves the only hibachi around. The best part? Todoroki also delivers right to your door. $$ 526 Davis St (847) 750-6565 Mon–Thurs 11:30am–10pm, Fri–Sat 11:30am–11pm, Sun 12pm–9pm

Sushi

Wings wings Over Evanston

BEST

Flat Top

BEST

Whether you prefer boneless or buffalo, Wings Over has it all. Its hand battered creations come in a multitude of flavors, with over 20 sauces to spice up your order. And you won’t have to wait long for this savory late-night meal — delivery is speedy and free! $ 1115 Emerson St (847) 328-9464 Mon–Wed 4pm–1am, Thurs–Sun 11am–1am photos courtesy of wings over and chipotle

The vividly colorful artwork and friendly waitstaff at Tapas create a contagiously warm atmosphere. And what could make for a better date night meal than bold, flavorful Spanish fare specifically designed to share? The menu features Spanish favorites such as bocadillos and patatas bravas as well as classics like salmon with dill sauce and baked eggplant with goat cheese. In the summer, the outdoor patio, warmly lit by lamps and enclosed by trees, is sure to make for a romantic evening. $$ 1615 Chicago Ave (847) 866-9900 Mon–Sat 11:30am– 10pm, Sun 5pm–9pm

28 |

Andy’s Frozen Custard

BEST

BES

Unstoppable chicago’s restaurant maven chats with us about his recipe for success. By George Markoulakis

30 |

Brendan sodikoﬀ

doesn’t relax much. In fact, he doesn’t really enjoy relaxation. As he said in our interview, he visited “some beachy place” once, but he felt lost because of a lack of purpose. Sounds crazy, right? Then again, to open multiple thriving restaurants in just over two years, you’d probably have to be a little bit crazy. For those of you who haven’t heard the name, Brendan Sodikoff, 34, is an immensely successful restaurateur — in 2012 he was listed as Chicago Magazine’s 75th most powerful person in the city. He currently has five Chicago establishments (with more to come), including Gilt Bar, Doughnut Vault, Au Cheval, Bavette’s Bar & Boeuf and Maude’s Liquor Bar. If you haven’t been to any of these eateries, you’re missing out. Despite Sodikoff’s claim to swear off interviews after a Timeout Chicago article back in February, we were fortunate enough to snag a spot on one of his couches at Bavette’s and ask him a few questions.

When did you first decide to become a restaurateur? It was kind of a process. I mean, in my first restaurant job I was 14 or 15, but it doesn’t mean I was committed to that path. It was probably around when I was around 20 or so. What were the influences behind the concept of Gilt Bar, your first Chicago restaurant? It was a scary one. We weren’t particularly well-funded. You never know what’s going to work, what’s not going to work. Personally I put everything I had into it. And the inspiration behind it? We wanted to have good food, we wanted to have good drinks, but really it was more of, ‘What could we do?’ rather than, ‘What do we want to do?’ We were limited by equipment and all sorts of stuff like that. Most restaurants fail because they start with what they want, but they don’t start with what they have or what they can do. The trademark of Gilt Bar was how it was so dark. It’s a lot brighter now, but it was so dark when we first opened because we couldn’t afford lights. So we just put candles everywhere, and people were like ‘Oh, it’s great, it’s all dark and candlelit.' Was there any part of your earlier experiences in the kitchen that helped you as an entrepreneur? Oh yeah, sure. I’d say primarily work ethic. Being an entrepreneur is about having this deep longing to produce something. Against odds, against obstructions, against whatever, in order to bring ideas into reality. It’s very hard. I think it takes a lot of work ethic, and the majority of why people fail or aren’t as successful as they want to be is because they just don’t see it through enough.

There has been a rumor of a Neapolitan pizzeria coming. Could you elaborate? It got really complicated. We have a lot of things as back burner projects, and they just go in order because we can only open up so quickly. So we’re doing this delicatessen concept, barbecue concept and then a pizzeria concept.

Being an entrepreneur is about having this deep longing to produce something. against odds, against obstructions, against whatever.

You don’t see prominent restaurateurs opening up delicatessens. Why are you opening yours? Yeah, I see the death of the delicatessen and I want to do it. I like history, I like food culture, I like all those things, and I think I’ve said it quite a bit, but I’m not really interested in things that are new. I’ve spent a good portion of my career up to now pursuing ‘new things,' but then I realize they were never new. I just didn’t know enough yet. We just kind of focus on food, and if there’s an opportunity to carry on some sort of heritage or philosophy, I think it’s fun to do that. Do you ever get back into the kitchen of any of your restaurants? Not really. I mean, thankfully for everybody else. I don’t think that’s my strength, but I do have a lot of influence on the menu and on culinary theory for a lot of guidance. I think my strength is that I know a little bit on a lot of things and I’ll do a lot of research on it. And I do have a lot of experience with food and restaurants all over the world. What’s the best piece of advice you’ve ever been given? People told me I’d fail, so you’ve got to be careful what you listen to. If you want to do something, it’s definitely possible. You just have to be sort of relentless with it. No one told me that, but it’s been my experience. When I was living in Paris, I went to cooking school after high school, and I wanted to stay there. Everyone told me I couldn’t stay there or I couldn’t get a job. I’m like, ‘Fuck that,

I’ll figure it out somewhere.' I looked for the three Michelin star restaurants that were the best in Paris and looked for the one closest to where I was standing. I walked over there and said, ‘I want to work here.' And they said, ‘Well, you can’t,’ and I said, ‘Well, why not?’ The guy looked at me, and I told him ‘I’d just work, you don’t even have to pay me.' The guy’s like, ‘OK, fine.' There was my first shot. I called everyone else back and just said, ‘Go fuck yourself, I’ll be here for another six months.' You just have to be fearless. What’s the worst that’s going to happen? Geographically, you tend to group your Chicago eateries together. For example, Gilt Bar, Bavette’s and Doughnut Vault are all within a minute’s distance, and Au Cheval is close to Maude’s Liquor Bar. What’s the business tactic here? I like it close so I can walk there. It’s pretty selfish. I don’t believe in location. A good location is a good location because somebody made it one, so you can either be the person who comes in and pays premium rent, or be the person who comes in and makes it a ‘good location.' And it’s a good location because it’s desirable. So how do you make it desirable? You put something there that people really want to go to. There are bad locations, don’t get me wrong, but if I can walk there from downtown River North Chicago in 20 minutes, then it’s a good location. I don’t care if it’s on a corner or the backside of the street or the front side of the street. If what you produce is good, people will find you.

The Sodikoff Tour

GILT BAR 230 W Kinzie St (312) 464-9544

Doughnut Vault 401 ½ N Franklin St

Bavette’s Bar & Boeuf

MAUDE'S LIQUOR BAR

Au Cheval

218 W Kinzie St (312) 624-8154

840 W Randolph St (312) 243-9712

800 W Randolph St (312) 929-4580

nu-spoon.com |31

two-ingredient treats it doesnâ&#x20AC;&#x2122;t get much easier than this. Photos by Daniel Schuleman

Bacon Egg Cups 5 slices of bacon / 5 eggs Preheat oven to 400Â°f. Wrap a strip of bacon around the diameter of a muffin cup, laying the end of the strip across the bottom of the cup. Crack an egg into the cup. Season with salt and pepper. Repeat these steps with as many bacon and egg cups as you would like. Bake for 12-15 minutes for runny eggs, 15-20 minutes for a fully cooked egg.

32 |

Banana Pancakes 1 banana / 2 eggs In a small bowl, mash banana with a fork. Add eggs and mix until eggs and banana are incorporated. Heat a skillet over medium heat and spray with nonstick spray. Drop Âź cup batter onto center of skillet. When edges start to brown, flip and cook the other side. Serve with syrup and sliced bananas.

NU-SPooN.CoM |33

Chocolate Truffles 8-ounce package cream cheese / 2 packages melting chocolate In a large bowl, whip cream cheese with an electric mixer. Melt one package of chocolate in the microwave according to directions on packaging. Add melted chocolate to cream cheese and mix until well-combined. Scoop spoonfuls of chocolate mixture onto plates or a pan lined with wax paper and refrigerate for about an hour. When truffles have fully cooled, melt the second package of chocolate, shape truffles into balls and dip into newly melted chocolate. Top with sea salt for a gourmet touch.

34 |

Cheese Crisps Shredded Cheddar cheese / Cheez-Its Crush Cheez-Its in Ziploc bag. Heat nonstick pan to medium-low heat. Place 2-inch wide mounds of shredded cheese in pan, then sprinkle Cheez-It crumbs generously over each mound. Let cheese melt and turn golden brown and crisp, then remove from pan.

nu-spoon.com |35

Oatmeal Banana Cookies 2 packets instant oatmeal / 1 very ripe banana Preheat oven to 350Ë&#x161;F. Mash banana in a bowl with a fork. Add two packets of cinnamon spice instant oatmeal (or any flavor of your choice) and mix into banana mash. Grease baking pan and scoop generous spoonfuls of batter onto sheet. Bake in oven for 15 minutes.

36 |

Coconut Macaroons 1 can condensed milk / 16-ounces unsweetened coconut flakes Preheat oven to 350Â°F. In a small bowl, mix together coconut flakes and condensed milk. Scoop spoonfuls of coconut mixture onto greased baking sheet. Bake until tops are golden brown, about 8 minutes.

HoW EASy IS THAT? â&#x20AC;&#x201D; iNa gaRteN

NU-SPooN.CoM |37

Side of Chips and 2 oz Guacamole $3.00

Located at the Norris Center 1999 Campus Drive

Follow nuCuisine on Twitter Like nuCuisine on Facebook

Keep yourSelF AliVe.

The DreADeD DrunChieS

You’re not alone when you late night. By maddy Shannon runchies — the reason Burger King

alcohol, your body responds by releasing insulin, which

stays open for 24 hours, the reason

allows it to store the calories from alcohol as fat and

Cheesie’s exists, the reason the pizza

then quickly bring blood sugar levels back to normal.

at the Deuce tastes so damn good, and

This sudden drop in blood sugar levels can lead to an

the only feasible reason why anyone would willingly

increased desire for sugar, causing you to eat or drink

consume the popcorn at The Keg (R.I.P.).

even more — a vicious cycle.

We all know the feeling: that inescapable craving

This one seems pretty obvious. As college stu-

— that moment when you kiss self-control goodbye

dents, we are engaged in a perpetual battle between

and dive into a delicious cheeseburger or go to

restraint and indulgence. Should I study for another

town on some chocolate chip cookies. But why does

hour or catch up on Game of Thrones? Go to the

binge-drinking lead to binge-eating? Despite its

gym or take a nap? Eat a candy bar or an apple?

prevalence on college campuses, not much conclu-

With a few alcoholic drinks, it is easy to relinquish

sive research has been done on drunchies, but here

self-control. A grilled cheese stuffed with bacon

are some theories.

and chicken tenders? Yes, please. Fried pickles on

Theory 1: The calories in alcohol aren’t recognized

the side? Absolutely! Wash it all down with a large

by your body.

Coke? Why not?

Even though you are consuming (a lot of) calories when you drink, your body doesn’t register them

Theory 3: Food actually tastes better.

Studies found that alcohol consumption actually

as “real” calories. Therefore despite being full, you

improves the taste of foods with high salt and fat

don’t feel full, leading to your quest for satiation.

content. It’s simple science: Doritos Locos Tacos

This is because alcohol is treated like sugar when

taste good. Doritos Locos Tacos after a night of

it’s metabolized in your body. When you consume

drinking? Incredible.

whAt cAN we Do ABout it?

2 hyDrATe

1 SuBSTiTuTe

Trying to ignore your hunger may actually cause you to eat more. Instead, make healthier choices that will satisfy your cravings. PHoTo By DANIEL SCHULEMAN

Theory 2: Your willpower goes out the window.

for something greasy, salty and loaded with calories

When you WAnT...

you ShoulD hAVe...

Deep dish pizza

A cheese quesadilla

Chicken nuggets

Grilled chicken sandwich

Dessert

A bowl of cereal

French fries

A baked potato

Alcohol is dehydrating, so after a night out your body needs fluids. Drinking water before bed can prevent a hangover, and it could also satisfy your hunger. Studies have shown that thirst can be mistaken for hunger since the neurological signals for thirst are very similar to those that indicate hunger. 3 DiSTrACT or Sleep

Sometimes our cravings are instigated by being around other people who are eating. If you’re not actually hungry, distract yourself by engaging in conversation, or just call it a night and hit the hay.

Still huNGrY? Head over to any of the following latenight restaurants and get your grub on. Go big or go home, right? CheeSie’S 622 Davis St Mon–Sat 11am–3am, Sun 11am–11pm ClArKe’S 720 Clark St Sun–Thurs 7am– 12am, Fri–Sat 7am–2am J.T.’S BAr AnD grill 1639 Orrington ave Every day 7am–3am Burger King 1740 Orrington ave Open 24/7 SArpino’S piZZeriA 2428 Main St Every day 10am–4am INDICATES DELIvERy

DrunChieS: (N) A STATE of HUNGER PRoCEEDED By THE INTAkE of ALCoHoLIC BEvERAGES. —URBaN DICTIONaRy

NU-SPooN.CoM NU-SPooN.CoM |39|39

FIngER

LICKIN

cHICKEN

Five creative dishes inspired by Sargent dining hall's chicken By Lauren Feld

f youâ&#x20AC;&#x2122;ve ever eaten on North Campus, youâ&#x20AC;&#x2122;ve probably heard the rumors: things are heating up at Sargent dining hall. The grill has become the go-to spot for students seeking flavorful fare. Juicy, tender and prepared to order, the grilled chicken leaves nothing to be desired. Check out these five sinfully delicious recipes easily prepared in under five minutes.

RUBY WRAP what Grilled chicken Tortilla Spinach leaves

Tomato Provolone cheese Honey Dijon dressing

HOW 1 REQUEST one piece of grilled chicken with provolone melted on top. Ask the chef to cut up chicken and then bring it to the sandwich station. 2

Place another slice of provolone on tortilla. Top with lettuce, tomatoes and chicken.

Drizzle honey Dijon dressing over the open wrap and fold the sides in tightly. Roll it shut. During prime lunch hours, chefs can craft the wrap for you. 4

Grill wrap in panini maker.

Shepherd's SALAD what Grilled chicken, sliced Mixed greens Tomatoes

Beets Cucumbers Chickpeas Shaved carrots

Sunflower seeds Croutons Olive oil Red wine vinegar

Toss together mixed greens,

tomatoes, cucumbers and beets. 2

40 |

top with sliced grilled chicken.

add shaved carrots, chickpeas, sunflower seeds and croutons.

4 Drizzle olive oil and red wine vinegar as needed.

photos by KIRBY BARTH

HOW 1

nourish

Sargent Cheesie's what Grilled chicken Cheddar cheese

Macaroni and cheese 2 slices whole wheat bread

HOW 1

Grab a piece of chicken fresh off the grill. Cut into strips about one inch wide.

MEXICAN CHICKEN PARMESAN what Grilled chicken Provolone cheese Parsley

Tomato salsa Grated Parmesan cheese

HOW 1

ask for a grilled chicken breast with

provolone cheese from the grill. 2

Top with salsa and grated

Parmesan cheese. 3

Garnish with fresh parsley.

BURRITO BOWL

what Grilled chicken Yellow rice Black beans Grilled peppers

2 Layer macaroni and cheese, grilled chicken and three slices of Cheddar cheese between two pieces of whole wheat bread.

Press sandwich in panini maker.

SautĂŠed onions Romaine lettuce Tomato Shredded Cheddar cheese

HOW 1

Fill bowl with equal parts rice and beans.

Add vegetables.

ask for one piece of grilled chicken chopped up from the grill. Add to bowl. 4

Sprinkle diced tomatoes, lettuce and grated cheese on top.

nu-spoon.com |41

the science behind your cheesy cravings By maggie Gorman

42 |

afraid to sprinkle cheese to enhance just about everything you eat. Statistics prove our societal dairy devotion, with U.S. cheese consumption rising from 15 pounds per person annually in 1975 to more than 30 pounds in 1999. And if you’ve ever tried to make the leap into veganism, your utter inability to give up cheese may have been the one obstacle preventing you from going herbivore. What makes cheese so seductive that you just can’t say no? As it turns out, it comes down to a protein found in all milk products called casein. When digested, this protein triggers the release of opiates, which are known for their ability to induce euphoria (and the ugly withdrawal symptoms that come with it). Milk contains opioid protein fragments, or casomorphins, to foster calming, “feel good” sensations in a newborn so that it can bond with its mother. This also explains why a mug of warm milk can work wonders on nights you can’t sleep. It takes 10 pounds of milk to make one pound of cheese, giving cheese the highest concentration

of casein and, thus, opioids. Some cheeses have even been found to contain traces of morphine, a highly addictive opiate. If you’ve ever experienced digestive discomfort due to cheese, it’s because dairy slows down intestinal movements in the same way heroin, codeine or opiate painkillers do. Cheese also contains phenylethylamine, an amphetaminelike chemical that’s also found in chocolate and sausage. Under the microscope, cheese is practically a drug cocktail just begging you to check into rehab. While unfortunately no 12-step program for cheese junkies currently exists, there’s still a simple way to break the cycle of addiction. What really makes cheese so dangerous is its lactose, animal protein and saturated fat content, making a cheese detox all the more sensible. Simply ensuring you stick to a balanced, plant-based, unprocessed diet is the first step toward kicking the habit and keeping blood sugar levels stable with a filling breakfast and plenty of healthy snacks means you won’t fall victim to cravings. All of these measures, combined with adequate exercise and sleep, will also help curb cravings by keeping the appetite-suppressing hormone leptin in production. Cheesie’s is likely to peddle its addictively delicious wares for a long time to come, and the tempting cheese section at Whole Foods isn’t leaving anytime soon, but that doesn’t mean resistance is futile. All it takes is some willpower and a little know-how to stop dairy dependence and get buzzed on a healthier diet instead.

PHoToS By DANIEL SCHULEMAN

hen it comes to chocolate or Diet Coke, many are quick to proclaim they’re addicts. But chocoholics and Diet Coke-heads alike probably have an additional substance abuse problem they’re not even aware of: cheese. If you like the taste, chances are you’re not

nouriSh

SnACK ShoWDoWn

Your favorite foods knock out their competition to determine the grand champions of healthiness. By Alexa Santos he bustle and chaos of college can put choosing healthy foods near the bottom of a packed priority list. An easy way to eat better is to make smart decisions, even if you’re choosing between late night favorites. Choose by the numbers and you’re sure to pick the champion of these indulgences — perhaps the heavyweight champion.

bacon VS sausaGe Bacon is deemed a breakfast essential by most. Three slices (about 19 grams) have about 100 calories, 8 grams of fat and over 400 milligrams of sodium. A link of pork sausage (about 13 grams), however, has only 44 calories, 4 grams of fat and about 100 milligrams of sodium. Despite the fact that this is less sausage than bacon, the significant increase in fat, calories and sodium in bacon makes it the less healthy choice. To be even healthier, opt for a turkey or chicken sausage instead of pork. Winner: SAuSAge

burGers VS HoT DoGs Springtime equals cookouts, and cookouts equal burgers and dogs. A standard McDonald’s hamburger (100 grams of food) has 252 calories, 9 grams of fat and almost 500 grams of sodium. However, burgers are a good source of protein, iron, and zinc, and most people just eat one at a time. on the other hand, a hot dog in a bun (98 grams of food) is loaded with almost 700 milligrams of sodium, as well as almost 15 grams of fat and 240 calories. Hot dogs are normally made with processed meat and chemicals that are much worse for you than the pure ground beef of hamburgers. (Plus you might eat more than one.) Winner: BurgerS

PHoTo By DANIEL SCHULEMAN

frIes VS TaTer ToTs A small serving (71 grams) of fast food french fries, for example, has 230 calories and 11 grams of fat. you’ll also be consuming about 160 milligrams of sodium. A serving of tater tots (86 grams) has 160 calories and 8 grams of fat, but packs a whopping 420 milligrams of sodium. While fries do have more calories and fat than tater tots, the extraordinary increase in sodium in tots makes fries the healthier choice — barely. Winner: FrieS SoURCE: caloriecount.about.com NU-SPooN.CoM |43

Work Hard, Eat Well

There’s more to fitness than exercise. By Abby Reisinger

44 |

that eating after a workout “cancels out” all the work. But when exercising, the body actually accesses fat stores for energy, not recently consumed calories. This means that the calories your body craves after a workout will be used for energy and repair. Navigate between different workout munchies to help keep your body in tip-top shape. Of course, before making any drastic changes or starting a new exercise plan, think about what suits you: not everyone will be a runner or a yoga guru. Regardless of what you choose, working out is a little more rewarding when you know there’s a great snack waiting at the finish line.

Post-Yoga Snacks

Running is a cardiovascular exercise that burns fat from nearly every part of the body and engages all of the muscles. Long runs can take a toll if you don’t fuel up afterward — it can take muscles up to 72 hours to properly heal. Use these ideas to cut that recoup time in half.

While it tones large muscle groups, yoga also helps your body dispose of toxins more quickly and aids in weight loss. Yoga focuses on promoting cleansed, balanced inner organs and a comfortable digestive system. In addition to the following foods, it’s important to consume plenty of water after yoga to flush out toxins the practice releases into the system.

OATMEAL TOPPED WITH FRUIT This popular option has a healthy blend of carbs, protein and fiber to help you meet that 4-to-1 ratio goal. The fruit adds natural sweetness and extra fiber. Greek yogurt with honey Packed with protein, this breakfast addition is a great way to help build muscle. SALMON This fish is packed with omega-3 fatty acids and antioxidants. When paired with brown rice and asparagus, it makes for a nutritious dinner option. POWER BARS Runners swear by power bars to give them the desired 4-to-1 ratio — my father, a dedicated marathoner, always keeps some in supply. VEGGIES AND HUMMUS This popular combo is fantastic when it’s a zillion degrees outside — veggies are packed with water to help rehydrate your tired muscles and keep you going.

BANANAS This common fruit contains loads of potassium, which is crucial for the generation of cells and tissues. Fiber and electrolytes also make bananas a reliable recovery snack. CARROTS Hydrating and packed with vitamin A, carrots are easy on the digestive system and keep you feeling full, but not weighed down. RAW JUICE The vitamins, minerals and enzymes in raw juice will be absorbed quickly and efficiently because your muscles are more apt to soak in nutrients after a workout. AVOCADO WHOLE GRAIN SANDWICH If you finish exercising just in time for lunch, make this sandwich. Your body will digest it in around three hours, as opposed to a sandwich with chicken, which can take up to eight hours.

photo by daniel schuleman

There are few things more important to my daily life than food. One exception? Working out. I’ve gone through running phases, dance phases, organized sports phases and have finally settled into a constant routine of barre and spin classes. Despite my dedication to exercise, my love for food remains strong, and one of the best parts of having a consistent workout routine is learning how to fuel your body. It’s best to eat immediately after a workout. After a 45–60-minute workout, your body needs a 4-to-1 ratio of carbohydrates to protein in order to repair and rebuild muscle. Some people believe

Post-Run Snacks

nouriSh

eAT liKe A ChAMpion See how a starter on the nation’s best women’s lacrosse team powers herself to play. By katherine Dempsey

As co-captain of Northwestern’s seven-time national championshipwinning lacrosse team and returning national player of the year, senior midfielder Taylor Thornton knows it’s essential to fuel her body properly. The 5’9” Texas native chows down on rice cakes, pasta, grilled chicken and more, energizing herself to give 100 percent on the field. finalist for Sports Illustrated’s female college athlete of the year

Position: Midfielder height: 5’9’’. Class: Senior hometown: Dallas, Texas Fact: Thornton started for all 87 games during her Northwestern career Before games, what do you normally eat to fuel up? Before every game we have a pregame meal, and it’s always Italian: plain pasta, red sauce, grilled chicken, vegetables and salad. What do you eat before practice? Usually a rice cake with peanut butter, jelly, granola and bananas on top. It’s easy on the stomach. does the team have any sort of food rituals that you do before practice or games? When we’re on the road and we have away games, we always have a snack room. These are probably the staples: grapes, peanut butter, rice cakes, bagels, pita chips, Gatorade, water. any particularly funny or memorable moments with the team involving food? I think one time we ran out of rice cakes and we thought the world was ending. Someone was probably almost in tears over it, but they got us some more. does your diet during the season differ from during the offseason? I find that I’m hungrier when I’m playing lacrosse, like over the summer I’m probably not as hungry, but we burn so many calories in practice. I’m eating before and after [practice], a lunch, a midday snack and dinner. you were a standout player in high school too. has your diet during the season at Northwestern changed? I would say I’m much smarter with my food choices since being in college. I’m not eating fast food like I would before games [in high school]. It’s very regimented; [in] high school I’d be eating a Snickers bar before a game.

PHoTo By DANIEL SCHULEMAN

What kind of things do you try to avoid during the season now? I love soda, but I do try to avoid it. Greasy food — I try to limit that. What’s your favorite restaurant here in evanston? I can really find anything when I go to Cozy Noodles. What are some typical things you cook for yourself? Anything keeping it simple. I can chop up avocados, tomatoes. I can take a can of corn and black beans and make a salad. or pita chips and hummus. What’s your favorite thing to cook? Tacos. I love Mexican food. Growing up in Dallas I had it all the time. Soft tortilla, mango salsa, cheese, sour cream, chicken — that’s probably my favorite thing to make for myself. What are some typical things you eat for breakfast, lunch and dinner? Breakfast is usually two sunny-side up eggs, avocado, bacon. Lunch is usually some type of turkey sandwich, and then dinner is usually a pasta, like a pesto pasta with chicken and sautéed tomatoes, or anything [with] grilled chicken.

NU-SPooN.CoM |45

photo by Kelda baljon

ULTIMATE SLUTTY BROWNIE*

*Want the recipe? Scan away.

Your ______ DISHES+ Our Boxes = The Solution!

We'll handle the dishes this summer. Make your storage reservation today! Photo: Martin Cathrae

nucampussolutions.com