UPTOWN — The first annual Thai Food Festival will bring authentic Thai eats and music to Irving Park Road this weekend.
The Thai-American Restaurant Association will host the festival featuring authentic food from Thai restaurants across Chicago in the Thorek Memorial Hospital parking lot at 851 W. Irving Park Road from 11 a.m. to 9 p.m. Saturday and 11 a.m. to 8 p.m. Sunday, according to the event’s Facebook page.
Organized by Komane Purananda, president of the Thai-American Restaurant Association, his daughter Jan Purananda and Dew Suriyawan, owner of Immm Rice & Beyond in Uptown, the festival will include a dozen restaurants each producing four different dishes. Komane Puranda runs Sticky Rice, 4018 N. Western Ave., and Sweet Rice, 1746 N. Western Ave.
“My father has always had this vision of doing a Thai food festival. There have been Thai festivals before, but they were always small, downtown and during the work week,” Jan Purananda said. “He wanted to do something to help the Thai businesses [and] community, where a lot of people can come to easily.”
Participating restaurants include: Rainbow Thai Manee Thai, Kinnaree Thai Kitchen, Spoon Thai, Miss Asia, Star of Siam, Cilantro Thai Kitchen, Immm Rice & Beyond, Nine Thai Cuisine, Sticky Rice Northern Thai Cuisine, Sweet Rice and JJ Thai Street Food. Next year they hope to add more restaurants from across Chicago, she said.
The schedule of events includes a Klong Yao parade, classical dancing, Muay Thai demonstrations, a Thai silk fashion show, The Manora dance demonstration, food demonstrations and a kids fashion show, Jan Purananda said. The festival will end with a live performance from Wong Rue Tai on Saturday and Z Bear on Sunday.
Participants will be asked to give a donation upon entering the fest.
[Thai Food Festival]
This post is sponsored by The Healthy Aperture Network Blogger and The National Turkey Federation. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
You know I LOVE me some turkey burgers so I whipped up some with a Thai twist that will knock your socks off! I love using ground turkey in burgers and meatballs because it’s affordable, absorbs lots of flavors and is a great lean protein I can have for any meal! My turkey recipes on this site really are endless from my Tomato Basil Turkey Meatloaf to Curried Turkey Sloppy Joes in Sweet Potato Bowls! That’s why I am so PUMPED to be partnering with the National Turkey Federation to promote the wonders of turkey!! It is a total staple in our house and we get about 2 pounds a week to have on hand. As some of you know, Matt has been in fire academy for the last 10 weeks (graduated yesterday!!!) and we needed to pack him lots of protein for his meals while he was there. Some days we got fancy something like our Asian Turkey Meatballs, but when things got busy we just cooked up ground turkey in a pan with some spices and it was still so delish!
That is the beautiful thing about turkey – versatility and ease! I have also noticed that lots of stores I shop at – like Trader Joes or Ralphs, have been coming out with new types of cuts of meat like turkey. I have seen turkey breasts, cutlets and tenderloin which is amazing for someone who cooks a lot and likes to switch it up! Now onto this burger – let’s talk sauce!
Sauces makes my world go round so for this baby I made a quick little almond butter based sauce to drizzle all over the patty and add even more flavor and texture. And speaking texture – slaw to the rescue! A quick slaw comes together to balance out everything with a dash of vinegar flavor which I live for. Then I did a cabbage lettuce wrap to keep it extra clean and grain-free!
CREAMY. ALMOND. SAUCE!
That sauce though!!
Pin this Thai Turkey Burger Recipe to save it for later!
Thai Turkey Burgers
- 1 pound ground turkey
- ½ cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 green onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon olive oil or avocado oil
Almond Butter Sauce:
- 2 tablespoons almond butter
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 2 Tablespoons almond butter
- 3 Tablespoon rice vinegar
- 2 Tablespoon coconut aminos
- 1 Tablespoon water
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 10 oz bag of coleslaw mix
- 1 tablespoon chopped cilantro
- 1 head of cabbage
- In a bowl combine turkey, shredded carrots, 1 tablespoon cilantro, green onion, salt, garlic powder and ground ginger. Mix with your hands or a wooden spoon to fully combine.
- Divide into 4 pieces and form the pieces into patties (about the size of your palm). Turn your grill or pan on medium high heat and once the pan is hot, add oil. Place patties on the pan and cook for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.
- In a small bowl combine all of the almond butter sauce ingredients and set aside.
- In another medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1 tablespoon water, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat.
- To make burger, peel off pieces of cabbage and top with a burger patty, some almond butter sauce and coleslaw!
Ubud Food Festival 2017: Bali’s annual culinary celebration is back, bringing celebrity chefs, foodie icons, famous restaurateurs and delicious eats to the heart of Ubud
This May, everyone’s favourite culinary event is back for its 3rd year for three delicious days, and this time there’ll be a whole host of foodie events to tuck into in the month leading up to the festival! Here’s what you won’t want to miss…
On May 12th – 14th, more than 100 chefs, culinary icons, restaurateurs, environmental advocates and social innovators will be descending on Bali for the third Ubud Food Festival, and this year is set to be bigger and better than ever before! In previous years, the Ubud Food Fest has stayed within the yummy confines of its Ubud home, but this year, the Fringe Events are bringing the best of the festival to the South.
With a scrumptious lineup of events at Bali’s best restaurants during the run-up to the festival – from long-table lunches at Kaum to a four chef, five-course collaboration at Bikini in Seminyak – the Ubud Food Festival Fringe Events will be whetting everyone’s appetite well before the munching marathon even begins. Here’s what we’re excited about that you’ll want to sink your teeth into!
Best of Bali at Bikini: 1st May, 7.30pm – 9pm
Honeys, this is the dinner of all dinners! In an extra-special collaboration between five of Bali’s very best chefs, Seminyak’s hottest new restaurant, Bikini [brought to us from the guys behind Sisterfields, Boss Man and Expat. Roasters] will be hosting a five-course ‘feed me’ dinner, where the superstar chefs will be curating the menu of all menus, course by course! Expect mouthfuls both raw and cured, and from the garden, land and sea, from chef Jethro Vincent [Bikini], Benjamin Cross [Mejekawi by KU DE TA], Kevin Cherkas [Cuca] and Cris Encina [PICA] – sign us up!
Sharpen Your Senses at Cuca: 7th May, 4pm – 10pm
If you’re like us and totally cuckoo for Cuca, you’ll want to reserve your seat for Sharpen Your Senses at this cool and quirky restaurant, where Michelin-trained head chef Kevin Cherkas will show you the secrets of creating delicious dishes without ever requiring the recipes – how awesome is that?! In a creative new approach to cooking, chef Cherkas will sharpen your senses and unlock your palate in a special tasting class, followed by a dinner of Cuca’s signature tapas where you can put your new skills to the test.
From Singapore to Seminyak at GROW: 8th May, 7pm – 10pm
In case you hadn’t heard, everyone’s favourite Singapore-based chef, Tippling Club’s Ryan Clift, recently swapped the city sights for the Seminyak strip, so for a fresh festival feast, you’re invited to his new restaurant, GROW, for a farm-to-table four-hands dinner alongside Open Farm Community’s Head Chef Russell Misso. From vegetables harvested in the highlands of Kintamani to seafood sourced from the island’s coastal waters, Clift and Misso will showcase the best in seasonal fare.
Balinese Palm Sugar Sweet Sensations at KAUM: 9th May, 12pm – 4pm
If you love to learn a thing or two about the scrummy food you’re munching on, this one’s for you. An educational and oh-so sweet journey to the source of Balinese palm sugar, KAUM is exploring the joys of the nectar of coconut, arenga and toddy palm blossoms. Indonesian palm sugar is rich in culinary heritage, so this five-course, shared plate long-table lunch will unveil the unique characteristics of Indonesian palm sugar from three champion regions around Bali, with dishes including moringa leaves and snake gourd, and tamarind and turmeric barramundi – yum!
Mamma Mia, that’s a lot to digest, and that’s just for starters! For the three day munching marathon, you’ll want to save enough space for the main courses, when kitchen celebrities from around Asia – and beyond – will be headlining the festival with the theme, “Every flavour has a story”. Celebrating natural flavours, farmers and producers, this year will see Chele González of Gallery VASK – the Philippines’ only entrant on Asia’s 50 Best Restaurants in 2017 – chef and author Joannès Rivière of Cambodia’s coveted Cuisine Wat Damnak, Sicilian-born, award-winning chef owner of Singapore’s Gattopardo Ristorante di Mare, and Sydney’s Olio, Lino Sauro.
They’ll be joined by an endless collection of culinary talent, from chefs and restaurateurs, to speakers, foodie icons, and local legends cooking up some of the island’s best bites.
The unstoppable force behind the festival, Founder & Director Janet DeNeefe says: “We’re so excited to be bringing together more than 100 speakers to dish up our third Ubud Food Festival program, which is rich in culinary heritage, innovation and, of course, taste! More than just good food, our program unites chefs and foodies alike for a whole-of-industry look at the food landscape – from the hardworking farmers and growers, to our much-loved culinary icons, there is something to excite every appetite – and this year’s Festival is already shaping up to be our best yet!”
The three-day program spans a range of ticketed and free events, from cooking demonstrations, special events, workshops and food tours, to markets, film screenings, live music and in-depth forum discussions. Check out the full lineup on the Ubud Food Festival website, and grab your tickets quick because you lucky Honeycombers readers can receive 20% off the 1, 2 and 3-Day FoodLover Passes by entering the code MPHC at the checkout. This offer expires 8 May.
See you there hungry Honeys!
Crock Pot Cheesy Chicken
Crock pot recipes are one of the easiest ways to cook and my favorite way to save time in the kitchen. My crock pot cheesy chicken is to die for and the flavor is outstanding. Each bite is loaded with cheese, super flavorful and creamy.
Smelling this crock pot cheesy chicken as it cooked throughout the night was amazing. One thing I always do is throw my meals together at night so they are ready for pics by late morning.
This crock pot cheesy chicken recipe is adapted from a very wonderful lady I met while we were waiting for our patient to arrive home last week. As you know, I’m a hospice admissions RN and with my job I meet the most wonderful patients and families. On this night as we were waiting, my new friend, showed me her family pictures, that were covering her walls, of her wonderful family, her husband and all of her children and grandchildren. What beautiful pictures. Some very old, some recent and my favorite was a silhouette picture of her and her husband. While we were waiting, we started talking food. You know, I’m totally in heaven now. Food? Oh yeah, right up my alley.
My new friend was telling me all about her wonderful meals that she makes and her favorite recipes. Her buttermilk pancakes sounded absolutely delicious. As we were talking, I shared with her how my niece, Holli, won Hell’s Kitchen Season 7 and how Holli always knew she wanted to be a chef from just a young child (I’m so proud of her). Anyway, we continued chatting about different foods, our favorites and our specialties we make. The recipe is not the exact recipe she told me about because I didn’t have some of the ingredients she recommended. However, I will be making her recipe at a later time exactly as it was shared with me.
But in the meantime, this crock pot cheesy chicken meal is one that will be made over and over, it’s that good! Because the chicken is so moist and tender, trying to get wonderful pics was a bit difficult. Trust me when I say, even though the pics look a little messy, this crock pot cheesy chicken is so delicious.
This crock pot cheesy chicken would be great served over a bed of rice too. Also, stuffed into a flour tortilla to make a delicious tasting burrito would be tasty. I know what we are having for dinner tonight. Yum!
Ready for a delicious meal? Then this is it. You and your family will love this delicious crock pot cheesy chicken dinner.
Try this recipe today
Crock Pot Cheesy Chicken
Recipe type: Chicken, Crock Pot Meals, Main Meals, Dinner
- 4 large chicken breasts, boneless, skinless
- 1 medium onion, chopped
- 8 pieces Swiss cheese
- 1 tsp garlic salt
- 1 tsp pepper
- ½ cup butter, melted (1 stick)
- 1 10 oz can Rotel®
- 1 10 oz can cream mushroom soup
- 1½ cup dry stuffing mix (I used Stove Top®)
- 1 8 oz chicken broth*
- Spray a crock pot with a non stick spray.
- Place onions in bottom of crock pot then add chicken breasts.
- Sprinkle with garlic salt and pepper.
- Top each piece of chicken with 2 pieces of Swiss cheese.
- Add stuffing mix then pour melted butter over chicken.
- Pour Rotel® and cream of mushroom soup over chicken and then add chicken broth.
- Cover and cook on low for 8-10 hours or on high for 6 hours.
*I have received some comments that there is too much liquid with this recipe. I’m thinking that might be due to the size of the chicken breast. I used larger size chicken breasts in this recipe. However I have decreased the amount of the chicken broth to 1 cup.
Here are a couple pics that are the perfect size for pinning to Pinterest.
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Google is on a Mission to Make Their Food Offerings More Sustainable With Delicious Plant-Based Options
Technology giant, Google has been carbon neutral since 2007 and this year, they will reach 100 percent renewable energy for their operations, including their data centers and offices. But Google’s approach to sustainability doesn’t just end with renewable energy. On Google’s website, it states, “Climate change is real. We’re a global company, and our goal is to give everyone everywhere the tools and opportunities they need to play their own part in protecting the planet.”
So that’s why at Google’s Sunnyvale campus you can find vegan food options galore. Smartly, Google recognizes that meat consumption is a big part of their carbon footprint. Industrialized animal agriculture is at the heart of our environmental crisis. Not only is this industry responsible for more greenhouse gas emissions than the entire transportation sector, it also currently occupies over half of the world’s arable land and uses a majority of the world’s freshwater stores.
Google has been offering more plant-based options on their campuses, but the company has also teamed up with non-profit World Resources Institute for their project Better Buying Lab. The project’s goal is to study the barriers that prevent consumers from shifting away from meat laden diets and to also come up with strategies to help overcome them.
According to a report in Fast Company, alongside a small group of other organizations, Google has been spent the last six months experimenting with new plant-based recipes to compete with “power dishes” often found on menus in the United States, such as a chicken salad sandwich and salmon.
At a recent competition from all of the organizations working with the Better Buying Lab, including Panera, Hilton Hotels, Standford University, Unilever, and food service company Sodexo, Google’s vegan taco won the grand prize out of around 50 dishes initially developed.
“We were trying to solve for a delicious alternative that would displace a good proportion of animal protein. It might be completely vegetarian, or it might be what we call a flipped product, where you’re eating 20 percent or 30 percent less of the animal protein,” Scott Giambastiani, Google’s global food program chef and operations manager, explained to Fast Company.
According to research conducted by SPINS, the leading retail sales data company for the natural and specialty products industry, the plant-based food sector has topped $5 billion in annual sales. The plant-based meat sector, in particular, reached $606 million in sales in 2016, with refrigerated meat alternatives experiencing a growth of 15.9 percent. So it sounds like Google’s cafeteria is not only doing something great for the planet, but staying ahead of the curve with current food trends.
It’s great to see such an influential company taking a stand and using forks to fight climate change. If you’re inspired and want to get started bettering the planet with your food choices, check out One Green Planet’s #EatForThePlanet campaign!
Lead image source: Vegan Food/Flickr