—On my Chicago restaurant Substack, SAVOR with Andrew, I discuss my top five favorite culinary experiences of 2024. And while you have to subscribe (for free, or for less than $5/month for more access), I’ll present my honorable mention here:
An honorable mention goes to a rather huge event: The National Restaurant Association (NRA) Show.
Taking place at McCormick Place on May 18-21, this event for culinary professionals featured workshops, classes, keynote speakers (including Jose Andres) and samples galore. Having not attended this event for a few years, I was amazed by how so many products—food and otherwise—had advanced in just a few years. (The 2025 edition promises much of the same, although the stars are different, with chef/author/TV host Carla Hall, of The Chew, delivering the keynote this time.)
A few of the more promising products I remember seeing included:
- Mepra: This cutlery line has some of the coolest cookware, flatware and serveware around—and the colors are as entrancing as the designs, and they’re customizable.
- Vegan seafood: I have to admit that vegan cuisine has come a long way. Several companies peddled their wares at the show—and the samples were quite delicious.
- BRIANNAS Fine Salad Dressings: There are dressings and there are dressings. BRIANNAS definitely belongs in the latter category, with marinades (from citrus Mediterranean to sriracha honey ginger), avocado oil Caesar dressing and even sugar-free options that all bring the flavor.
- Tribest: Saying it’s “making healthy living easy,” Tribest has an impressive array of industrial-strength juicers, dehydrators, blenders and even wellness products (such as essential oils and herbal toothpaste).
- Marcel by Louis Tellier: There’s only one product from this line—but what a product it is! The outdoor wood-fire oven has a stainless steel exterior with internal ceramic fiber insulation, and can reach 932 degrees Fahrenheit within 20 minutes—ensuring that anyone who likes items well-done will get them that way.
- Aircarbon: Specializing in products made from air and greenhouse gas, the Aircarbon straws I saw are plastic-free and home-compostable.
- Bear Robotics: With what it calls the “highest IQ serving robots,” Bear has “servers” (AI-powered delivery robots) that aim to provide efficient delivery on any service and allow employers to scale their workforces. While there are several advantages to these machines, scaling the workplace might cause some controversy. Nonetheless, these items are fascinating.
- Lotus Plant-Power Drinks: Months after the NRA event, I still remember the peppy women who were peddling this drink—as well as the leering male attendees who practically surrounded them. (I even conveyed my sympathies to one of the women, who basically responded that the guys were an occupational hazard.) Fortunately, I also remember how cool my sample tasted. Called “the top-selling plant-based energy concentrate” in the country, Lotus is also available in ready-to-drink cans.
- Wicked Kitchen: This was one of the more intriguing stands at the NRA expo, in part because of the wide variety of plant-based products on display. (Anyone noticing a trend here?) There were beer and vegan sausages—but it was the plant-based ice cream (in flavors such as cookie dough and my fave, mint chocolate chip) that really caught my attention.
- Smart Kitchen System (SKS): Restaurateurs, be on alert: This item might be the item you need to streamline your production. From kitchen managers/monitors to sensors to various modules, SKS (through the parent company, Renau) aims to help restaurants in areas such as food safety, training and even sustainability.
—Gumbo shrimp: James Beard Award-winning Chef Erick Williams has announced the 2nd annual Daisy’s Po-Boy and Tavern’s “Gumbo For Good” program, which features four of Chicago’s all-star chefs and their take on the warm Southern favorite. The promotion features a different chef’s gumbo available each Wednesday from Jan. 8 through Jan. 29.
Proceeds will be donated to Williams’ Virtue Leadership Development Program, a not-for-profit incubator created to serve as a vehicle to equip local young adults of color with the necessary skills to learn value-driven entrepreneurship through training at Virtue restaurant.
Collaborations will continue with Lee Wolen of Boka, Alla Vita and GG’s Chicken Shop (Jan. 15); Rob Levitt of Publican Quality Meats (Jan. 22); and Beverly Kim of Parachute HiFi and Anyela (Jan. 29).
—High and dry: Last week, I listed a lot of Dry January options, but here are a few more choices:
- Mordecai: This Wrigleyville spot has options like the Matinee, featuring spirit-free amaro, distilled garden herbs and strawberry; the Half Cent Bird, with freshly pulled Sparrow espresso, cascara, honey, tonic and egg white; and Stanley’s Goblet, featuring Noroi “gin,” Seedlip spice, lime, pineapple, and salted mint.
- UMMO: Try the Saturn, featuring Seedlip Grove, passionfruit, lime and soda; or the Nover Club, with dried raspberries, citrus, nutmeg, Seedlip Spice, raspberry, lemon and egg white foam. For a twist on a classic cocktail, the Ginger Collins tastes like roasted peaches and baking spices.
- Tanta: This Peruvian hot spot has the Chicha Morada, made with purple corn, pineapple, cinnamon and clove; the Huascaran, featuring habanero, ginger, passionfruit, honey, hibiscus and lime juice; and Coropuna, with Rooibos, vanilla, pear and a dehydrated lime wheel.
- Tzuco: From Michelin-star Chef Carlos Gaytan, Tzuco serves a rotating seasonal selection of spirit-free cocktails that spotlight authentic Mexican flavors. Enjoy the Daydream, featuring cucumber water, lime juice, chia seeds and aloe vera juice; or the On Thyme, made with Seedlip Garden, thyme, strawberry, lemon and soda. You can also indulge in the Agua de Horchata, made with rice, cinnamon, evaporated milk and sugar; or the Agua de Jamaica, featuring dried roselle hibiscus flowers.
—A drink and a nod: On Jan. 12, 7-10 p.m., River North spot Dearly Beloved will hold its first-ever Spirit Free Cocktail Fest.
The city’s top mixologists will create innovative, artful zero-proof cocktails—perfect for those participating in Dry January or anyone exploring sophisticated, alcohol-free beverages. Tickets are $25 each and include eight zero-proof drinks.
And Dearly Beloved has its own mocktails, including Soda Pop (orgeat, oat milk, coconut soda, orange flower water, rose water and a hint of lime; $13), Clearly Cultured (Seedlip Grove, probiotic yogurt clarification, lime, Mallorca melon, hibiscus, ginger and rose water; $15), and Life of the Party (tangerine apricot oleo saccharum, scorched fennel and Oddbird Blanc de Blancs non-alcoholic; $15), among others.
—Now and Zen: “Zen & Tonic: Yoga & Mocktails” will take place Friday, Jan. 17, 7-9 p.m. at 215 W. Ontario St., second floor.
There will be a heated yoga flow with a meditation and reiki experience, followed by a social with mocktails provided by NAPS. Admission is $44.52 total per person.
—Rue process: The Fulton Market spot Bar La Rue has transformed into a ski chalet-esque escape for the winter season, and has a fire pit in the patio area.
In addition, the spot’s winter happy hour menu includes Bar La Rue’s cheese fondue service for $20, bottomless frites for $10, oysters at $2 each and a variety of bubbles by the glass. Happy Hour at Bar La Rue runs Monday through Friday at 4-6 p.m.
New hot cocktails will get guests warm this season. Folks can get toasty with warming sips like the L’Orange Blossom (vodka, domaine de canton, orange blossom and lemon), the Jean Claude (bourbon, benedictine, blackberry, mint and lemon) or spicy mulled wine.
—True Brit: British steakhouse Hawksmoor has a variety of ongoing specials happening.
For example, “Notorious B.E.E.F.” (Mondays-Saturdays at 5-7 p.m.) features Hawksmoor’s tribute to the world’s most famous burger with its own sandwich ($20) with two dry-aged patties smothered with Hawksmoor’s special sauce, Velveeta cheese, shredded lettuce, onions and homemade pickle—between three sesame buns. (You can opt for a $40 deluxe treatment with beef-fat fries and a Shaky Pete’s Ginger Brew cocktail.)
In addition, there’s the option of Sunday roast (12-8 p.m.) with a thick slice of all-natural, dry-aged roast beef rump served with crispy potatoes, roasted carrots, buttered cabbage, puffy Yorkshire puddings, roasted garlic and lashings of bone marrow gravy. Plus on Mondays, 5-9 p.m., there’s the Hall of Fame menu that features items like monkfish, potted beef, the vegetarian Bent River Wellington, rump steak or other items for a great value; RSVP here.
—Pop life: Please don’t forget that I have another column called Pop-Eds. My latest article covers bullying on the job, Nosferatu and much more. Check it all out at Andrew449.substack.com.
Drop me a line (hot news, tips, etc.) at future3733@yahoo.com.
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