Bake with Jill

Along with visiting The French Pastry School in Chicago, we walked up and down the Magnificent Mile and of course did some eating.

We stopped in at the Marriott on Michigan Avenue to see their gingerbread house. Almost 1000 pounds of gingerbread and a giant teacup pouring chocolate! So big it can’t fit in one photo!

If you’re in the neighborhood, it’s definitely worth a stop in at the Marriott. We saw last year’s gingerbread house too, and I was happy that this year’s was on display when we were there. I’m working on a gingerbread house right now and I guarantee you that it looks nothing like this.

We interrupt this post for some broccoli!

In case I haven’t mentioned it before, I am a broccoli fanatic. I can’t explain it, but I love it. Lunch was a Spinoccoli (spinach and broccoli) pizza at Pizzeria Uno.

Just look at all the broccoli in that pizza! Nothing beats the original Uno’s on Ohio Street in Chicago, and nothing beats a pizza full of broccoli.

The next day, breakfast-for-lunch was a broccoli and cheese omelet at Lou Mitchell’s.

Ah yes, more broccoli. Michele at Veggie Num Nums told me about Lou Mitchell’s. It’s a fun place and the food is fantastic.

Lunch at the Weber Grill restaurant in Schaumburg was broccoli-free, but it was still good, and you gotta love the giant grill!

Last weekend I had the pleasure of visiting The French Pastry School in Chicago for a tour and demonstration, which they call the French Pastry Experience. We started off with a tour of the school. First up, my favorite part: the chocolate machine that dispenses perfectly tempered chocolate all day long!

Next, their impressive collection of silicone molds and a handy rolling rack of ring molds.

Then a stop in the walk-in cooler to look at the chocolate sculptures.

Before we sat down for the demonstration, we helped ourselves to croissants, jam, madelines, chocolates, tuiles, and coffee. All of it was beautiful and delicious! The demonstration, given by two chefs, Jacquy Pfeiffer and Laura Ragano, included:

• Lavender, Honey, and Lemon Madelines
• Grand Marnier Caramel and Fleur de Sel Molded Chocolate Bonbons
• Pecan and Nespresso Ristretto (coffee) Florentin Tuiles
• Slow Oven Roasted Vanilla Pineapple
• Mango Sorbet
• A plated dessert with the pineapple, sorbet, madeline, and a coconut basil emulsion and soaked basil seeds.

Both chefs did a great job of explaining and demonstrating, plus they answered a ton of questions from the group. The best part was when someone asked if you could use Pam on the madeline molds instead of buttering and flouring them. Chef Pfieffer called for security to have the woman removed! He was joking of course, but I would recommend never using the word Pam in the same room as a French chef! He was very funny and it was a fun and lively demonstration. I took lots of notes, so I hope they make sense to me when I look them over and try some things out.

They had it set up very nicely with an overhead mirror and a monitor on the side so that everyone could see what the chefs were doing.

After the demonstration, the staff was available to answer questions about the school. They offer professional programs in pastry and cake decorating, as well as 3-5 day continuing education classes for professionals and food enthusiasts.

They sent us home with a goodie bag, which included a loaf of bread and a cute package with candies, a madeline, and a jar of caramelized dark chocolate hazelnut spread.

What a fun way to spend a morning in Chicago!

Coffee in Rome.  Mmmm.

Coffee in Istanbul. Hmmm.