Phoebe's Maple Bacon Cupcake

To start off our first day of 2012, my boyfriend and I went on a date to the Museum of Science and Industry before going on a cupcake adventure. I was on a mission to arrive at Phoebe's Cupcakes for a Maple Bacon Cupcake I read about on their website. We were lucky enough to find a parking spot in front. The storefront was tiny, but just the right size for a cupcake cafe. The menu was filled with selections of chocolate, vanilla and red velvet cakes, but the one that stuck out the most was the maple soaked buttermilk cake layered with a maple butter frosting, topped with a crisp square of freshly cooked bacon and drizzled with maple syrup. It says on the website and on the menu that these cupcakes are only served in the AM. But I got there at 5:30 and 6 were still sitting in the case. So as any bacon lover would, I paid the $17.95 and took those babies home. The cake was so moist it was actually sticky from the maple syrup. I could have done without the butter cream frosting. It was too heavy for my taste but then again, the only frosting I can enjoy is a good cream cheese. I could have eaten all 6 pieces of the crisp bacon at once it was so addicting. Especially with maple syrup drizzled on top. So if you ever find yourself in Boys Town before 8 PM get a bacon cupcake if there's any left.

Phoebe's Cupcakes

Losing Weight to Eat More

I am ultimately passionate about food. So much in fact, 1 year ago this month I joined Weight Watchers because my passion got the gluttonous of me. I'm 5' 2 and in 2010, I went from 125lbs to 140 in about a year. I have a thyroid problem, but it's minor. I knew the whole reason was because I ate everything I craved. You can see through my previous posts about breaded steak sandwiches, burgers and hot dogs, how much I enjoy them. Well I used to enjoy them all in the same week. Not a good idea. I'm going to make a long story short by saying that in January of this year I'm 10lbs lighter and have achieved my Weight Watchers goal. Unfortunately though, I haven't lost my daddy's appetite. It's been a struggle losing 10lbs with the way I love to eat. I even tricked myself to thinking that I was losing weight so I could eat more. I tell everyone once I lose 5 more, I'm getting my ass to Lucky's on Clark for a FAT sandwich. Texas Toast, Pastrami, Swiss stuffed with french fries and coleslaw. Therefor, I've come to the conclusion that food and I have a love/hate relationship. I was really happy to see that the Food Network is going to have a show on all about Chefs who battle the same struggle. I've been feeling like I need to try and find a balance but I think I finally found one. If it wasn't for the Weight Watchers program and weighing in every week, I would still be the same weight I was a year ago if not heavier. Even right now as I sit here eating my bowl of Special K I appreciate how the program has taught me I can eat whatever I want while still being able to maintain a healthy weight.

Top 5 Burgers I've Indulged

#1 Sobelman's Pub & Grill: Milwaukee - Alright it's not in Chicago, but its worth the 60 minute drive. This moist pattie of fresh angus beef is placed gently on a buttered roll baked exclusively for the restaurant itself. Then, flavorful onions to jalapeños to bacon, cheese and other top-quality ingredients, are melted right on top of the burger. 

#2 Kuma's Corner: Chicago - Guy Fieri and Lady Gaga love to get their hands on this messy rock and roll inspired burgers. Whether you order the Black Sabbath, with homemade chili and pepper jack cheese or the Iron Maiden with Avocado, Cherry Peppers, Pepper Jack and Chipotle Mayo, be sure to ask for it Medium Rare.

#3 Epic Burger: Chicago - This mindful burger won't blow your diet. Throw an organic fried egg on top of your all natural beef patty and add a slice of premium Wisconsin Cheddar Cheese. Then get an all natural organic milk and cream shake with banana, honey, almonds fat free vanilla yogurt. Organic? Yes. That's what makes it Epic. 

#4 Billy Goat Tavern: Chicago - "Cheezborger, Cheezborger, Cheezborger!" I can't walk in here without thinking of John Belushi shouting that out. This Chicago artifact of a burger joint offers a quick and cheap burger with pickles piled high. You'll enjoy your every bite in a room full of history.

 #5 Hackney's: Chicago (Printers Row)- The famous Hackneyburger (Yes, one word) has been a classic since 1939, so you know it's good. It is ground fresh from the restaurant's own butcher and can be topped with cheese for 95 cents. I say add it, you won't be disappointed. 

Sobelman's Pub and Grill 
Kuma's Corner 
Epic Burger 
Billy Goat Tavern 
Hackneys 
 

Ricobene's: Best Breaded Steak in Chinatown

...Well technically it's located in the Bridgeport neighborhood, but the address is 252 W. 26th Street so I'm telling you it's the best breaded steak sandwich you'll find in Chinatown. This restaurant does not get the credit it deserves for having such a holy grail of a sandwich. That's why I was so happy when I noticed that the Chicago Foodies wrote a post about it a year ago.

This thin rolled-out steak that is breaded, deep-fried, topped with sweet peppers and served on Gonnella bread with classic red gravy is what keeps the doors open at Ricobene's. 

The sandwich has become a staple at the taste of Chicago and Ricobene's is the first booth to your right when you enter at the main gate.

I will give it to you straight. The breaded steak is completely tender. There is not one ounce of chewy unwanted fat in it. It is breaded and deep fried to crisp perfection. Although the steak makes the sandwich, it wouldn't exist without the Gonella french bread holding it in place and the sweet marinara sauce its soaked in. If the lady behind the counter asks if you want sweet peppers, you say yes and try to skip the cheese. It doesn't need it. 

I have met people that would relocate themselves for this sandwich, it's that good.

I will repeat myself RICOBENE'S IS THE #1 BOOTH AT THE TASTE OF CHICAGO! Literally, it's the first booth. Problem is, the Taste isn't until July, so if you want to take a bite of heaven and visit Ricobene's the restaurant. Make sure you don't stumble your way there, it's a cop hangout. But more importantly, don't walk in there with a Cubs Jersey on. It's located in White Sox territory.

Ricobene's on 26th

A Day In The Life of a Food Truck Operator

Last summer, I had the pleasure of sitting down with Nida Rodriguez, owner and operator of 'The Slide Ride.' The Slide Ride is a food truck in Chicago that serves up gourmet sliders like the Bacon Baby Burger, a cheddar cheese certified Angus beef burger, crisp brown sugar bacon with caramelized onions on a sesame bun. I've been anxious to share this article since then and appreciate any given feedback!

 A Day In The Life of a Food Truck Operator

    Nida Rodriguez starts her day at 5:30 in the morning. She heads to a restaurant depot to gather ingredients and tries to be in the kitchen cooking by 6:30 a.m. Around 10 a.m. she and her chef, Josh Ramirez, begin assembling sandwiches to some upbeat music, getting themselves pumped to head out on the streets in their food truck named the 'Slide Ride' and sell, sell, sell.
    One year ago, Rodriguez started researching all of the steps it would take to open, operate and manage her own food truck.
    According to Rodriguez, "A friend of mine that I met at my first job out of college really believed in my dream. They invested in the truck and pushed me along the way."
    She went about starting the business by researching the Los Angeles and New York food truck scene.
    Thinking about the big picture was too overwhelming for her, so she took it one step at a time and just focused on the task at hand.
    "I Always wanted to cook, and decided last year that I was going to leave my corporate job and follow my dream of cooking," said Rodriguez.
    "Before my grandma passed away she was quite ill. I was working in finance and went to see her and she thought I owned a restaurant." Rodriguez added, "I took this as a sign. Also, when I turned 30 I just had an overwhelming feeling was on the wrong path."
    Insert successful life changing decision here.
     Nida is now the commander and chief behind  "The Slide Ride," Chicago's newest food truck serving up gourmet sliders.
     According to Rodriguez, this pink playful retro truck with a barbie silhouette on the side, was born out of a passion to create delicious mini sandwiches on the go.
    Whether it's there signature Braised Short Rib and Kimchi Slider, the Mini Pork Bahn Mi, or the vegetarian Southwestern Black Bean slider, people tell them that their sliders are they best they've ever had.
    Rodriguez, who actually enjoys baking more then cooking, said, "I got into the business to cook and I do very little cooking. My chef, Josh Ramirez, does most of the actual cooking." She added, "I am the gopher running around getting supplies, answering emails and planning routes."
    Chicago's limited parking and the food truck law that states food is not to be cooked on location does have its affects on Rodriguez.
    "I really wish we could make our sandwiches fresh on site," she said.
    When asked what her greatest challenge has been since taking control of the mobile food business Rodriguez responded, "The truck itself."
    Rodriguez added, "I know nothing about cars so getting the truck fabricated, the generator working and driving a 22 foot vehicle was the biggest challenge.
    Rodriguez advises people starting out in the mobile food industry to "Anticipate that things will be harder, take longer and cost more than you anticipated." She added, "Just stick with it, be positive, and forge good relationships."
    Rodriguez admits the best thing about her job is not only meeting fellow foodies but putting the delightful gourmet dishes up to the taste test.
     Who wouldn't want to be the first to try a 'Ribeye Slider,' with thinly sliced ribeye, melted provolone, carmalized onions and creamy horseradish sauce on a pretzel roll?
    Being the top taster is most certainly a privilege, but Rodriguez's previous job in financing still haunts her when she's crunching the numbers.
    "I hate accounting and anything that has to do with a spreadsheet," said Rodriguez. "I did that for so long and I want nothing to do with it."
    In her spare time when she isn't running around looking for components for new concoctions, trying to park a 22 foot long vehicle or avoiding spreadsheets, Rodriguez takes advantage of her time to wind down from the chaos.
    "Im either dining out, wine tasting, grabbing a cocktail or watching reality T.V."
    Rodriguez recently tweeted "we r done 4 the day, just watching the kardashians."
    Beyond question, Rodriguez dedicates herself to the hottest new food truck trend slowly but surely breaking its way into Chicago.
    Food is a big part of her life and she clearly knows how to pursuit her dreams and put her heart and soul into the food and central theme of "The Slide Ride."
    So what are the future plans for the business?
    According to Rodriguez, "My own kitchen, I am renting out space now and a fleet of slide rides."
    Follow "The Slide Ride" to its destinations on twitter by going to www.twitter.com/theslideride.

The Slide Ride

Matt Maroni Has Closed Up Shop

I have to take time out to comment on the sad news that the Godfather of all Chicago Food Trucks, Matt Maroni, is selling his storefront "Morso" and putting the permanent brakes on his Gaztro Wagon mobile food truck. In recent years, Maroni has done his best to try and pass a law where cooking would be allowed on mobile trucks in Chicago. This law has yet to be passed, but because the economy has fallen into a black hole he is forced to close up shop and pull his truck off the streets.

Maroni's reasons for closing up shop point to some major difficulties in the food truck business, according to the Chicago Foodies Blog. First, he cites the financial pressures of operating a brick-and-mortar kitchen, which is required under Chicago law to cook the food served on board the truck, as well as operating costs for the vehicle. Second, he mentions that street traffic doesn't really exist during the Chicago winters.

Understandable, it takes a lot to run a business and Chicago winters are just too unpredictable to estimate how much street traffic a mobile food truck would bring in.

But one thing is for sure, we as customers are going to miss the taste of Maroni's delightful Naanwiches.

Although he is taking a big step down, Maroni will still be in the food industry as a consultant at "Morso."

Rubber Dog vs. Char Dog

Last year in February 2011, Serious Eats named Gene and Jude's Red Hot Stand as the location for the best hot dog in America. This "iconic" little shack that was founded in 1946 and located in the middle of an O'Hare suburb went up against "Aqui con El Nene in Tuscon Arizona, and made it the Huffington Post's Top Ten Tastiest Wieners in the Windy City. 

I'm sure if you're a typical tourist, or Chicagoan who has yet to step outside the world of Gene and Jude's, you'll agree that this rubber log of pork accompanied by a soggy plain bun topped with mustard, onions and sports peppers before its stuffed with greasy french fries is a decadent treat. However, if you're looking for a real Chicago hot dog, you need to get down to the Wiener Circle in Lincoln Park. The natural-casing dogs are delicious and when they're charred it's even better. These hot dogs, unlike Gene and Jude's feature all 8 requirements of a true Chicago dog. The pillow-like poppy seed bun, mustard, fresh tomato, onions, relish, pickle, sports peppers and celery salt grace this master piece and all the flavors pop in your mouth once that hot dog snaps. 

But people just don't come here for the hot dog. If you hit up the Wiener Circle after hours, (between one and five A.M.) you'll get to meet Poochie. A heavy-set black woman who will cuss you out until your ready to order. Some time in the 90s, she called a distracted (drunk) customer an asshole in order to get his attention and the abusive language has been carried out ever since.

If you have a sense of humor and any taste buds what-so-ever. You'll run for the Wiener Circle before you even consider heading to Gene and Jude's.