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‘Playshops’ Category

  1. Ninja Night! Underground Dinner 4/18

    April 6, 2014 by Gaea

    ninja night flierFriday, April 18th, 2014 7:00p.m. – 10:00 p.m.

    We present for the month of April: Cuisine of the Samurai Assassins. During 15th and 16th century Japan, many warlords would hire ninjas for their unconventional acts of warfare including, infiltration, sabotage and assassination. The main focus on the diet of the ninja was to keep in good health and to allow stealth movement at any moment. At times, their missions would leave them trekking up mountains and other remote area of Japan awaiting to make a strike on their target. This incredibly multi-faceted lifestyle led to a varied diet, from pre-made food rations for long trips to more hearty meals for brief times of peace. We are excited to revive these ancient recipes for you!

    Food is integral to community. Eating around a table with others is an innately human form of communication, sharing, celebration, and connection. We at Edible Alchemy wholeheartedly believe this, and have thus begun facilitating dinners to encourage connection through food. Our guests are connected to their food through stories, local farms, and the artists who prepare it. The food is sourced seasonally from local Chicago-area farms (within 200 miles, most within 50 miles) as much as possible, and anything else is certified organic. These immersive vegetarian dinner experiences focus on using local vegetables in traditional recipes to create a hyper-modern and truly delicious twist.

    Support local. Connect through food. Come join us at our table, bring your friends & meet some new ones.


    Menu Consultation by Danger James

    1st Course – Appetizers / ??

    Hyorogan and Starter Sushi

    2nd Course – Soup / ???:

    Kenchinjiru Soup

    3rd Course – Main / ??????:

    “A Moment of Peace” Black Rice with Stir Fry – Tofu / Cucumbers / Green Onions / Red Peppers / Lotus Root in Shojin Ryori, Soya, Sesame Oil, and Camellia.

    4th Course – Dessert / ????:

    Mitarashi Kushi Dango and Green Tea Ice Cream


    Mixology by Michael Egon Schiele

    1st Pairing -
    Organic Brown Rice Sake

    2nd Pairing -
    Green Breeze – Mint Liqueur, Soda Water, Whiskey, Mint Leaves – To symbolize the coming of summer.

    3rd Pairing -
    Sencha Green Tea, Lemon Vinegar and Whiskey -

    4th Pairing -
    Blossoming Flower Tea

    Friday, April 18th, 2014 7:00p.m. – 10:00 p.m.

    @ Eco Collective: 2042 W 21st Street (Not place!)
    dinner at 7:30pm
    $50 for 5-course dinner with drink pairings
    $35 only the 5-course dinner
    RSVP here:

    Edible Alchemy is a locally focused foods co-operative located in an artist’s loft space in the Pilsen neighborhood of Chicago.

  2. Creative Kimchi Playshops

    March 8, 2014 by Gaea


    Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.

    Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.

    In this class, Dabblers will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own recipe in class. As much produce as possible will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. Other produce used will be organic. We’ll sample a few varieties of kimchi during the class, to help inspire.

    Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!


    Saturday March 8 2-4pm

    Monday April 21 6-8pm


    Thursday May 1 6-8pm


    Saturday May 3 2-4pm


  3. Asparagus Pickle Party

    March 7, 2014 by Gaea


    Asparagus: the heralder of spring!  It’s one of the first crops to come up, and lasts only til the spring weather turns.  While asparagus is flown in all year from other continents at a high cost, sourcing locally grown yields a lower cost & environmental impact.

    Take fresh, crisp asparagus & can it to eat at your leisure later this summer or, if you can wait that long, as a decadent treat in winter.  This class will cover the basics of water bath canning & vinegar preserving which can be used for much else besides asparagus.  Preserving is not such an archaic culinary art form- it’s gaining popularity in kitchens and restaurants across the world right now as a way to increase self-sustainability skills, eat locally grown food all year, and to create shelf stable condiments & gifts for others.

    All students return home with a sealed quart jar of tasty pickled asaparagus, and a recipe to remind them of the method for pickling.

    Asparagus Pickle Party
    Andrea Mattson-McGaffey
    @ The Eco Collective 2042 W 21st Street
    Saturday May 24 1-3pm
    Thursday May 29 6-8pm
    Sunday June 1  1-3pm

       –  contact for scholarship opportunities.

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