Sunday, May 29, 2016

Goose Island Tap Room and Bop Bar Korean Food Truck



Grab dinner from the Bop Bar Korean Food Truck at Goose Island Beer Company.

When: Friday, June 3, 2016, 5:00 PM to 8:00 PM
Where: Goose Island Beer Company, 1800 West Fulton Street, Chicago, IL
RSVP: http://www.meetup.com/chicago-restaurants/events/231487459/

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 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.




Saturday, May 21, 2016

Social Media Day Chicago 2016

Event Description

We’re thrilled to celebrate the annual Social Media Day in Chicago! We launched the event in 2011 as a way to recognize the digital revolution happening right before our eyes. We invite you to join fellow social media enthusiasts by attending Social Media Day Chicago on June 30.
When: Tuesday June 30 from 6pm to 8pm 
Where: Rockit Bar & Grill, 22 W Hubbard St 
RSVP at: https://www.eventbrite.com/e/social-media-day-chicago-2016-tickets-25511810512



Tuesday, May 17, 2016

FEW Spirits Distillery and La Cocinita Food Truck

It's that time again for FEW Spirits to partner with area food trucks for FEW Fridays. There will be outstanding musical talent and a food truck to purchase dinner.
When: June 10, 2016 starting at 5pm
Where: Few Spirits, 918 Chicago Avenue, Evanston, IL
RSVP at http://www.meetup.com/chicago-restaurants/events/231193749/
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.
La Cocinita (“The Little Kitchen”) Food Truck serves fresh, authentic, gourmet street food from Latin America

Connect with us on Social Media:







Saturday, May 14, 2016

FEW Spirits and Food Trucks

It's that time again for FEW Spirits to partner with area food trucks forFEW 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. 
This is the lineup of food trucks at the FEW Friday events hosted by FEW Spirits in Evanston:
May 13 Tamale Spaceship
July 8 - Toasty Cheese 
August 12 - Yum Dum Food Truck 
September 9 - Grill Chasers

Connect with Chicago Buffets, Restaurants and Culinary Events on:







Thursday, May 12, 2016

A Brunch Pop Up Series

Here we go again for a brunch pop by Chef John Wayne Formica. He is up to number 3 and your invited! Chef John takes on some classic brunch dishes that will be served along with a full bar to indulge your Sunday - Funday activities or some good eats to soak up your Saturday night hangover.......... Chef John has you covered! 
• What: A Brunch Pop Up Series
• When: SundayMay 15 at 11 AM - 3 PM
• Where: The Long Room, 1612 W Irving Park Rd, Chicago, Illinois 60613
RSVP: http://www.meetup.com/chicago-restaurants/events/231076231/
FYI.......this event is cash only and has an ATM onsite. Also if the weather is nice they will have patio seating. Cheers!!!
Chef John Wayne Formica is a World Traveler, Epicurean, Culinarian, Chef, Cook, Foodie, Gourmand, Consultant, Epicure, Gourmet, Glutton, Biker, Veteran, Teacher and Writer!
You may also RSVP for this event at: https://www.facebook.com/events/1005245506179642/

Wednesday, May 11, 2016

The Connected Restaurant

What: The Connected Restaurant
When: Tue, May 24, 2016 at 6:00 PM
Where: TechNexus, 20 North Wacker Drive #1200, Chicago, IL
RSVP: https://www.eventbrite.com/e/the-connected-restaurant-tickets-24206134199

Presenters:

Jeffrey Dirrenberger, Founder/CEO of Vault Innovation

With a well rounded background in business, design, and execution and over 10 years of experience as a innovator and leader in the Chicago tech scene, Jeff specializes in taking new business ideas or products to market in the digital space. 

Jeff founded Vault Innovation in 2012 with the vision of putting a team and process together to identify opportunities and utilize mobile and web technology to help companies fulfill their potential.  Vault has worked in many industries but has spent a lot of time innovating in the hospitality industry for both consumers, retailers, and operations.  Some of their recent hospitality clients include the National Restaurant Association and Kuma's Corner.


Vault Innovation Group is an agency focused on growing businesses through mobile and web innovation.  We pride ourselves on delivering the entire software development cycles from beginning to end.  This includes research/consulting, user experience design, visual design, branding, development, and post launch services.

John Yi, Co-Founder at NextME
John was born in Chicago. Raised by a single mother immigrant from South Korea, he learned early in life the meaning of responsibility and hard work. At the age of 6, John and his brother James started their first business walking dogs out of their mother’s dry cleaning store. After graduating from DePaul University in 2012 with a B.S. in Psychology, John worked as a project manager for Arbor Investments LLC before launching his second business NextME, where he currently serves as CEO.
NextMe's digital wait list is a mobile app for restaurants that help hosts manage walk-in reservations. Once a table is ready, a diner is notified via text message to be seated. While waiting, diners can view their position in line via a web link found in their text message and also gain access the restaurant's menus, bar specials and social media pages to help diners pass time.

These days restaurants are no longer able to rely exclusively on offering good food, a pleasant ambience, and traditional advertising. Restaurants are realizing that they must embrace digital technology such as Web site marketing, Facebook, Twitter, Instagram, YouTube, and mobile apps so they can stay competitive.
Digital technology has already been embraced by restaurant customers. They can use Web and mobile applications to locate restaurants, make reservations, view menus, order food for delivery or take-out, pay for orders, and enroll in loyalty programs. Social media sites allow customers to connected with restaurants and be updated on specials and promotions.
Digital technology allows restaurants to promote themselves and create a relationship with customers. Restaurant owners and managers need to interact with with customers on social media, take online and mobile food orders and payments, increase repeat sales and respond quickly to issues and comments. With so much competition to reach customers through digital technology, restaurants can’t afford to neglect being online.
There has been a strong growth of online and mobile ordering, mobile payments, and customers to use social media to determine where they dine. The potential for restaurants to grow their business through digital technology is in the tens of billions of dollars per year. Mobile and Web ordering is already playing a big role for chains including Pizza Hut, Domino’s, and Papa John’s. Mobile payments account for a significant percentage of Starbuck’s revenue. A growing number of restaurants are offering mobile loyalty programs and online gift cards.

Tuesday, May 10, 2016

DNA Info article on "St. Patrick's Day Chicago 2016"

Thank you DNA Info for using my photo of the Chicago River for your article on "St. Patrick's Day Chicago 2016":
https://www.dnainfo.com/chicago/20160312/downtown/st-patricks-day-chicago-2016-green-river-parade-revelry