So long, Chicago

Chicago, you’re great.

Thanks for your friendly down-to-earth people, buzzing city,  ridiculously good pizza, and delicious Lattes.

How about we get together again soon? Maybe this summer – a long weekend or even a whole week? That sounds good to me.

Until…

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Pizza to Write Home About

Chicago deep dish pizza. It’s really a must have when you visit the city. (Similar to the obligatory slice of New York pizza when in town.)

Super-sous had long been talking about our “must” rendez-vous with Lou Malnati’s pizza during our down time (from shooting Good Food America) in Chicago. I once had a slice many years ago when in Chicago (a faint memory from decades ago) and one of my friends originally from Chicago but who now lives in L.A. had even had the pizza shipped out to him in times of desperate cravings (yes, Lou Malnati’s ships their deep dish pizza partially baked and flash frozen all over the United States).

Off we went last night, after a long day of shooting. We kept it simple. Small, plain cheese deep dish pizza with butter crust.

The pizza was even better than we remembered. Each bite offered just as much mozzarella cheese as it did deep dish crust. The sauce? If they sold jars of it, I would have a couple already packed in my suitcase.

Super-sous and I made a quick trip to the kitchen to see how it’s all done. 7 pizza ovens with 6 shelves to an oven line the kitchen with a nice-sized prep area. Each pizza cooks for 30-35 minutes at 650 degrees! That’s a LONG time. In comparison, my pizza recipe  (granted, it’s thin crust) from my cookbook cooks at 500 degrees for 8 minutes. The manager told us that each year Mr. Malnati himself goes to California (yeah!) to pick out the tomatoes for their sauce. He wouldn’t reveal the crust recipe, but we did find out that it does not contain any sugar or salt.

Thank Latte we ordered a small which gave us each 2 hearty slices but did not leave us overstuffed. Had we ordered a medium we would have been beyond full, because there’s no way you can let any of that pizza go to waste.

Break!

On a mid-day break from shooting today’s Chicago episode for Good Food America

This morning we visited a 91,300 square foot Leed Platinum Certified wholesale distributor of produce for the Chicago area food industry.

This place is no joke! Family owned. 4th generation. Recycled water, their own wind turbine, solar panels and boxes and boxes of fresh produce as far as the eye can see.

With Latte in hand, I just arrived at our restaurant location and let me tell you – the menu looks delicious and the atmosphere is super sleek. Can’t wait to get into the kitchen for some cooking!

Stay tuned for some photos after we wrap up the Chicago leg.

In a couple days we are off to Wisconsin, but for now – Chicago… I’m ALL yours.

From Beach To Lake

After two full days in Florida I am a bit hot, a little pink (but not burnt!) and mainly very happy.

It’s been wonderful to reunite with the Good Food America crew and start up again with the production of the show.

Tomorrow we head to Chicago for more filming, which we are all looking forward to.

That said, thank you to the wonderful people of Florida. I may not have been to Disney World or Epcot Center, but I believe I saw the best of this state.

Latte? Let’s hit the road!

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