National Restaurant Association Show 2012

I attended the recent 2012 (May) National Restaurant Show in Chicago. While I liked some area's of it, what I didn't like (again) was the lack of organization of it.
I see again for next year it will be on weekend and then monday & tuesday. It's nice that one gets the Metra Weekend Rate, however the CTA has limited buses to get to either the hotels or McCormick, and those they do have require numerous transfers, meaning MORE waiting in the rain. So what during the week days takes about 20 min to get to McCormick on one bus from Metra (the 129 South), on weekends took over 3 hours!!! EACH WAY.
Now they do have shuttle buses from the hotels, but those are very infrequent, and you better hope you make it in time or again, you have another long wait. Again I question, why not have shuttle buses on the weekends at least from Ogilve and Union stations? And why was the most popular RED bus located at the far far far end of the south side of McCormick to pick up and drop off?
When they mail you their badges, they include a tri fold opening brochure with a map of where these hotels have shuttle buses. One cannot read the map, the font is THAT SMALL. Also, this map of hotel locations is NOT on their web site for pdf that one can enlarge. On this is a pass to ride the Metra Electric line (Van Buren; which has no attendant on Sundays) from Milennium or Van Buren. Of course they don't supply cross streets for these stations so one can try to get a CTA bus to them. The CTA bus 151 drops off at Milenium, but NOT the Metra Milenium station. It was hit and miss asking people on the street, and finally someone in Walgreen's, just WHERE the Metra Milenium was. SUPPLY CROSS STREETS. The attendant of the Metra Electric Milenium station was of no help, why she sat at the info booth is beyond me. I asked her regarding buses either as a straight shot to McCormick as well as returning to Union from there and she said she didn't know, and there were no maps of this. I found a pile of maps on the counter top inches from where she sat.
Metra is Metra, and again, why not have a shuttle bus interlinking all Metra stations??? This way, the NRA doesn't punish the customer.
On the NRA site they should have a help wanted section. On Craig's list there were quite a few listings for promo people, so why not offer this to the exhibitors? (NOTE: One of the Craig's list ad stated that the position included the $10 parking fee. Last time I looked, for this show the parking was $21. Now based on this and them offering a mere $10 per hour; if the hiree drove (about $10 gas round trip estimate), parking at $21, their cost would be $31. Each day this lister on Craig's only wanted promo's for 5 hours. So for 5 hours of work, their net would have been $20, and that's with a 1099!!! It comes to less than $4 an hour to work at this booth. Again, if the NRA would offer the option of "employment" to be spokes people/promoters at booths, i.e. nice looking gals, they could state on that link what parking is, shuttle bus links etc., and request of exhibitors in their terms to use this and pay a minimum hourly rate!!)
Here was my itinerary:
SATURDAY

• took 817 am Metra train in from Roselle; arrived approx 917
• exited the train station on East side of Canal, could not find the bus sign for the 151, someone on street said it was WAYYYYYY on the west side of Canal. Managed to catch the 151 just in the nick of time.
• Took the 151 to a few blocks from Palmer house, home of one of the shuttles (the red). Had to walk thru the whole hotel to Wabash door and wait for the shuttle bus, about 20 min.
• By the time we were dropped off on the south wing and made our way up the elevators to the show it was 11:37. Total time 3 hours.
• It was 2pm. Went to the "Travel Booth" at NRA to inquire about a CTA bus that would go back to Union and they didn't know. Asked what time the shuttle buses went back to hotel, and she said she thought 4pm. We chanced it and walked over to shuttle buses anyways, a long walk, and found out they were operating; at least the Red one was. Arrived BACK at Palmer house, and walked thru the hotel again, asked the 151 bus driver if it went BACK to Union and she said no. We had to pick it up on Madison (a couple blocks north). I had thought that she had thought we said Ogilve (as that is on Madison) and gave us mistaken info. We walked from Palmer house to Union, AROUND the Sears tower as Adams and LSD no longer existed (construction).
• Managed to catch the 4:30 train back to Roselle. Arrived at Roselle at 5:45. Total time almost 4 hours!!
• Total TOTAL travel time: 7 hours
• Total spent: $14 for 2 weekend passes, $4.50 for 1 bus ride (2 people)

SUNDAY

• Missed the 8:17 from Roselle, so took the next train 10:17. Arrived at Union 11:17. Raining. Walked "under" Union to older section (the column side) and exited a few feet from the CTA 151 stand.
• 151 came 20 minutes later, and decided to take it to the Metra Electric at Milenium.
• Arrived on Michigan & Washington, and found out that the Metra Electric was a few more blocks NORTH. Sheesh. Walked there and thru the pedway, and the info lady above didn't know what track we were on yet. Finally at 12:30 we boarded the Metra Electric. 
• Arrived at McCormick a few minutes later.
• Total time 2 1/2 hours
• Left at 2pm and took the shuttle back to the Palmer house. Had to take elevator at Palmer to find concierge to ask WHERE do we pick up the 151 to Union. 2 blocks North on Madison and Wabash. In the rain. waited and waited and finally 151 picked up. Arrived at Union at 3:45 and waited for the 4:30 train.
• Total time going back 3 1/2 hours
• Total TOTAL travel time: 6 hours
• Total spent $9.50 bus fare

In 2 days:
Total spent to get there and back $28
Total time spent to get there and back 13 hours
IF the NRA had a shuttle bus at least on the weekend, at least the time spent on travel and walking to bus stops and waiting could be drastically reduced. Why don't they?
The Map supplied at the show only showed "booth" numbers and NOT the exhibitors. That's of no help. The map that one "can" somehow manage to download to pdf on computer from their website (powered by A2z; a poorly designed web company) you had to go to map icon, pick the location (north or south hall) then zoom, print floor plan; turns into a pdf that THEN one can enlarge so one can actually read WHO the exhibitors are, click print to file, choose printer, erase the page numbers and choose print "current" view. One has to do this to get the entire map several times, then actual use scotch tape to attach all the pages. Once I was done with this, and laid it out on the dining room table, my son joked that it was my "battle plan". It did look like a battle plan, and took up my entire 6 seat dining table. I noticed at the show at entrance to North hall, that their map posted was about the same size as mine and HAD the exhibitors.
All in all, it was poorly organized.

1. They need to supply a large map WITH the exhibitors on it (that one can read; i.e. large enough font) MAILED BEFORE THE SHOW along with the badges. (that way people can actually circle the booths they want to visit and have their "battle plan" instead of going thru the frustrating process of printing it out and scotch taping it together)
2. If possible, mail the BOOK of exhibitors as well (I KNOW the USPS has rates on this) This A2z web site is HORRID. I think the one they used a few years ago was much better than this one, if memory serves me right.
3. Include the map of hotels ON the web site for pdf so one can enlarge
4. On printed map that is mailed, MAKE IT LEGIBLE!!!
5. Include the cross streets for both the hotel PICK UP locations and Metra Electric
6. While it is nice to have the sponsored hotels on the map, PUT THE PICK UP locations first with cross streets of that location; i.e. such and such hotel is sponsored but pick up is at different hotel on different street (with cross streets)
7. On web site, have links to those hotels
8. Include the RTA trip planning number on ALL correspondence 630 or 312 area code, 836-7000 WITH links from web site to their Trip Planner
9. Actually have the nearby shuttle buses pick up and drop off at Ogilve and Union stations
10. I would imagine it would be nice to also have a shuttle bus at some of the Blue line el stations for those who are staying at Rosemont hotels near the airport instead of downtown.
11. Have an employment link on website for any exhibitor wanting to hire booth help with links to parking and maps for those potential employees. Have as terms of agreement a min amount hourly and/or daily rate they must adhere to.
12. Allow attendees the same option as exhibitors. Attendees should be able to download excel data base of exhibitors.

We did not attend Monday or Tuesday. It was too frustrating and time consuming to get there on Saturday and Sunday. We don't know if we will be attending next year or not. Probably not. As much as I try to be organized about attending the NRA, it is like they are punishing the customer just to get there with their lack of good information being supplied.Doreen's Kitchen

Baked Stuffed Chicken

Making Baked Stuffed Chicken warms up your house on a cold winter day!!

 

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INGREDIENTS:

whole fryer Chicken, about 3lbs or more

loaf of sliced Bread (white preferrably)

2 sticks of Butter

1 medium Onion, diced up

1 stalk Celery, diced

2 Cups Chicken Broth (or 3-4 Bouillion dissolved in 2 Cups of Water)

Salt and Pepper

2-3 Carrots, peeled and cut in half

3-5 Chicken Bouillon cubes

DIRECTIONS:
Wash out Chicken, remove gizzard, heart, liver, etc. Poke holes on top. Peel Carrots, cut in half, dice Onion and Celery.



NOTE: Some people like to put the gizzard into the pan with water for reasons that are beyond me. I toss this. The heart and liver I boil in water for a few min, cool, cut up and feed to my dog.



Make toast out of 1/2 loaf of bread, cut up into cubes, set aside.



With about a stick of Butter or so, saute the Onions and Celery till soft.
NOTE: It's not necessary to use Celery if you don't have it.



When softened, add Celery/Onion saute and the Chicken Broth to the chopped up toast and mix. When it is cooled down enough to the touch, stuff the Chicken. Put Chicken into roasting pan. Pour a bit of water in the pan so the Chicken doesn't stick to the bottom, or if you want, place on top of a roasting rack. Still add the water though, and add the Bouillon cubes. Put the Carrot's in the pan.
Melt the other stick of Butter, and pour over the Chicken, after poking holes on top so the Butter can seep through. Top with a bit of Salt and Pepper.

Never know which way to put the Chicken in the baking pan? It was a brain fart for me for years, and I was continually calling the Butcher to find out. Finally it sunk in. Put the Chicken in so the wings are pointing UP. I remember it as a flying Chicken; how do the fly? They fly with wings, and the wings make them go UP. Ta Da.
You're going to want to bake the Chicken for about 25 min per pound. So if it's around 3-4 pounds, figure about an hour and 15 min or so. Every 20 minutes or so, baste the Chicken. Add more water if needed. If you do NOT cover the Chicken with a lid or tin foil then the skin will turn brown and crispy. If you don't want it to be browned and crispy, then cover while baking. At any rate, still baste using a baster or a large spoon.
You can basically tell the Chicken is done if one of the leg's pull off with ease. There should be NO pink meat.When it is done, remove and let it sit for a few minutes in baking pan before taking Chicken out.
First then, with a spoon, remove the stuffing and put on a plate or a large bowl. Set aside. Remove the Carrots, cut up into slices and top on dressing.



Now with a large spoon and spatula, carefully lift the Chicken out of the roasting pan, and set on large platter or cutting board for cutting up.



First pull off and plate the wings and legs.



Begin to slice the Breast.




Then slice the slices thinner for individual portions. Don't forget that there is some good meat on the underside of the Chicken. Plate it all, and serve with the juices from the roasting pan in a bowl. You can also pour just a bit of this juice over the sliced up Chicken to make it moist.

HOW TO MAKE CHICKEN GRAVY
Pour out the juices from the roasting pan into a bowl.With a spoon or spatula, begin to scrape off any drippings from the bottom of the pan, but leave in the pan.
Put the pan over your range top. Add a small handful or two of Flour with pinches of Salt and Pepper. Turn the flame on to medium low and whisk the Flour in, adding a bit of the juices while doing so, to thin out and make Gravy.
If you want a creamier Gravy, add more Flour, then alternate adding a bit of WHOLE Milk and juices at a time, whisking till thinned out for Gravy.
You can also save this juice, and make Gravy later. Just add a bit of Butter to a saute pan, then Flour, then Milk and/or Chicken drippings. Top THIS on a Bisquit with some fried up Sausage and you have Biscuits and Gravy!!!

RECIPE HERE

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STARBUCKS Cargo Container Store

There was an article regarding Starbucks using modified shipping containers for a few of their stores. It's a bunch of fluff, but you can read it here:
STARBUCKS Cargo Container Store
Basically they (and others) purchase used old shipping containers and refurbish them. There are companies out there that will refurbish them for you too.
What this article does NOT discuss is what the health department has to say about these constructions, especially what materials are needed for refurbishing. Nor what kind of permit needed to "rent or purchase" land to put these containers on. Nor what the cost is to have these shipping containers refurbished.
If one rents land to put these "restaurants" on them, how much is it to run utility lines into them?
The old Victoria Station Restaurant(s) had a similar concept using train freight cars, HOWEVER, they sat the customers, and were build around a free standing building that housed the kitchen.

Notice that the boxcar's were for seating and salad bar only. Such things as handicapped bathrooms, gas, water, electric & hood systems were in a BUILDING that had these as part of the construction build out.

The Starbucks version supposedly is not a dine-in, but a type of to-go drive thru. How do they hook up a 3 tier sink to clean, employee hand sink, let alone employee rest room? Do they have a porta potty? Your clue may be as good as mine, because the article didn't delve into THOSE aspects.

Upon further research into companies that sell and/or refurbish these shipping containers, they do not show full service kitchens (at least from what I could find) but instead some photo's of tables and chairs for customers to sit down in. Again, is this dining-in aspect just a take off from the Victoria Station concept?

The article regarding this Starbucks states that they are easy to break down and transport (allowing for other businesses of the same sort to come in and do the same thing).

While this is a good idea to save these shipping containers from land fills and kind of looks cool, at what cost? One still has to have these "restaurants" up to code, as well as purchasing equipment. Doesn't it make better financial success to just lease a free standing building or an outlet in a strip mall?  

I wonder IF one of these "restaurants" (if it's serving food cooked on the premises) HAS to have a free standing building as Victoria Station did, or if there are certain perimeter's that the health department has come up with to have the full service kitchen (hood, grease trap etc etc) INSIDE one of these containers?

When and if Starbucks packs up and leaves with these shipping containers, "allowing" others to come in and do the same thing, will there be yet even more permits for the new business to get before setting up?

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Vegetable Beef Soup

You can make this hearty pot of soup in easy steps, the longest part is letting it simmer. I topped mine with ORZO (tiny thick pasta), but you can use Rice as well. I also topped mine with a variety of Cheeses (Parmesan, shredded Cheddar & Mozzarella). It's a great and filling meal that warms you up. If you make the big pot, you can freeze into individual portions, and/or take to work for lunch!! (Cost per serving, about $1.25)

For detailed directions and many other recipes, make sure to check out my website: Doreen's Kitchen.

 

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Doreen's Kitchen

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Indio Tamale Festival 2011

This looks so cool, I wish I could have attended!!

Oysters Rockafella

If you want to buy fresh Oysters, it's easy to shuck as the YouTube video shows.
I save my shells, and soak them in a bowl full of hot soapy water overnight, then wash several times in the dishwasher (silverware basket) and dry. That way I can buy pints of Oysters already shucked, and plop them into the shells and make more!!

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