Sunday, April 24, 2016

FEW Spirits and Tamale Spaceship

When: Friday, May 13, 2016 from 5:00 PM to 8:30 PM
Where: Few Spirits, 918 Chicago Avenue, Evanston, IL

It's that time again for FEW Spirits to partner with area food trucks for FEW Fridays. There will be outstanding musical talent and one of a kind tamales from Tamale Spaceship for purchase.

There is no cover and all ages welcome. You must be 21 or over to drink. 

Few Spirits brings you the finest of craft distilled spirits from the home of The Temperance Movement, Evanston, Ill. 

Tamale Spaceship food truck was nominated Chicago's best in 2011, 2013 & 2015. They also operate Chicago's 1st upscale tamaleria, in the heart of Wicker Park neighborhood. 


Other culinary events are listed at






Thursday, April 21, 2016

Bop Bar Korean Food Truck Grand Opening Photos

Bop Bar Korean Food Truck served lunch & dessert at the grand opening


When: Thursday April 20 and Friday April 22 from 11:00am-2pm.
Where: 3333 Commercial Ave, Northbrook, IL 60062

Bop Bar Korean Food Truck on social media:
Facebook: https://www.facebook.com/BopBarTruck
Twitter: https://twitter.com/BopBarTruck
Instagram: https://www.instagram.com/bopbartruck/



















 



Willis Tower Food Truck Fest on April 29th, 2016

The City of Chicago is hosting a Food Truck Fest at Willis Tower on Friday, April 29th!
When: Friday, April 29 at 11 AM - 3 PM
Where: Willis Tower Skydeck (Sears Tower)233 S Wacker Drive, Chicago, Illinois 60606
RSVP at: http://www.meetup.com/chicago-restaurants/events/230554952/
Particpating trucks include:
• 5411 Empanadas
• Beavers Donuts
• Mimi's Chicago Humble Pie
• Porkchop




Bop Bar Korean Food Truck Grand Opening!

Grab lunch & dessert from the Bop Bar Korean Food Truck

When: Thursday April 20 and Friday April 22 from 11:00am-2pm.
Where: 3333 Commercial Ave, Northbrook, IL 60062

Bop Bar Korean Food Truck on social media:
Facebook: https://www.facebook.com/BopBarTruck
Twitter: https://twitter.com/BopBarTruck
Instagram: https://www.instagram.com/bopbartruck/

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes gochujang (fermented red chili paste) and cabbage.

Bibimbap, also known as bi bim bap or bi bim bop, is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a fermented soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

Bulgogi is a Korean dish that consists of grilled marinated beef. The word Bulgogi literally means fire meat in Korean, and is derived from the Pyong'an dialect. It refers to marinated meat (generally beef if used without a qualifier) cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such a dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Pureed pears and onions are often used as tenderizers. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.

Japchae is a Korean dish made from sweet potato noodles (called dangmyeon), stir fried in sesame oil with vegetables (thinly sliced carrots, onion, spinach, and mushrooms), served with beef, and flavoured with soy sauce, and sweetened with sugar. It is served garnished with sesame seeds and slivers of chili.










Friday, April 15, 2016

Travel Related Mobile Apps Meetup

We invite you to join at our next Meetup.

What: Travel Related Mobile Apps
When: Tuesday, April 19, 2016 from 6:00 PM to 8:00 PM
Where: Swoon Technology Resources, 300 S Wacker Dr, Chicago, IL
Presenter: Peter Vega, Business Development Manager at izi.TRAVEL
RSVP: https://www.eventbrite.com/e/travel-related-mobile-apps-tickets-24219409907

Peter works in Business Development for izi.TRAVEL. As a museum and tourism addict, he began working in the industry in 2009. Peter graduated from New York University with a MA in Museum Studies, and is the owner of a loving Chihuahua (named Roscoe). You can follow Peter on Twitter @Petervega. Peter is based in Chicago, IL.

The izi.TRAVEL app contains audio guides for both cities and museums, as well as other cultural attractions. So after visiting a museum, you can explore the city – like a local and at your own pace. Discover the highlights and hidden gems, and enjoy fascinating stories which truly bring art, history and cities to life.

In 2011, we – a team of Dutch innovators – joined forces with a Swiss investor with the aim of connecting cities, museums and their stories with travellers who wanted to explore the world in a brand new, innovative way: via a global, open and free platform. A bit like Facebook or Wikipedia. Although this idea wasn't anything new, no-one had yet done it on such a large and ambitious scale.

Register at: https://www.eventbrite.com/e/travel-related-mobile-apps-tickets-24219409907

Regards
Todor Krecu
Chicago Social Media Marketing Group; LLC
http://chicago-social-marketing.com/
http://www.meetup.com/social-media-marketing/
http://www.linkedin.com/groups?gid=160978
http://www.facebook.com/ChicagoSocialMarketing
https://plus.google.com/communities/106092863619576663068
https://twitter.com/ORDSocialMedia 


Friday, April 8, 2016

Collaboration Mobile Apps

Collaboration Mobile Apps will be discussed at the Mobile Monday Chicago Meetup on June 6:
http://www.meetup.com/momo-chicago/events/230203354/
Tribe is a adaptive web application that helps people manage their work with everyone! Tribe works on desktop, mobile, and directly inside your email and never asks you to create a password or signup. It's the world's first zero-adoption task manager that everyone can use to get more done together! It's the power of Email and Tasks as one. Learn more by visiting tribe.do!
Oliver is a 2015 graduate from DePaul University with a BA in public relations and advertising. In his junior year he became the first employee for the Mobile App, Wavve. At Wavve, Oliver lead business development, outside sales, and account management expanding to locations across Chicago. In his senior year he worked for Unruly, a London-based digital video-ad tech firm focused on video virality. At Unruly-Chicago he lead a company-wide research project focused around mobile, and mobile video. Oliver largely works with Tribe’s sales and marketing efforts.
Register for this event at http://www.meetup.com/momo-chicago/events/230203354/

Friday, March 11, 2016

Koval Coffee Liqueur at Goddess and the Baker

Save the Date for March 24th! Come by Goddess and the Baker from 5-8 pm to meet the makers behind KOVAL Distillery's new coffee liqueur made with Metric Coffee!
Goddess and The Baker is a new coffee and bakery concept from Goddess & Grocer with locations at 33 S Wabash and Navy Pier. 
KOVAL combines generations of distilling knowledge with innovative techniques to craft organic whiskey and spirits in Chicago.