Lunchbreak: Winter Beet Salad
LUNCH BREAK SOURCING FROM LOCAL FARMS AND SMALL BUSINESSES. TIME CRAFT KITCHEN AIMS AT PROVIDING SUSTAINABILITY THERE IN PERU, ILLINOIS, ABOUT 90 MILES FROM CHICAGO. TIME CRAFT KITCHEN KITCHEN’S EXECUTIVEN’CHEF ANTHONY BELCHER AND FRONT OF THE HOUSE MANAGER LAURA.
BELTRE ARE JOINING US WITH A WINTER BEET SALAD AND A MARGARITA WITH THAT SOUND. SO GOOD. ALL RIGHT. TELL ME ABOUT THE LOCATION YOU GUYS ARE ABOUT 90 MILES FROM BUT A LOT OF CHICAGOANS KIND OF MAKING THE TRIP OVER THERE ACTUALLY.
SO WE’RE JUST 10 MINUTES FROM STARVED. ROCK STATE PARK HEADED 80 WEST. >> FOR SMALL FARM TO TABLE CONCEPT THAT WE OPENED IN 2019 AND WE SORT EVERYTHING LOCALLY AND KEEP EVERYTHING IS CLOSE TO THE MIDWEST AS WE POSSIBLY CAN. WE UTILIZE 30 DIFFERENT
FARMS IN VENDOR. SO SO IT’S A GREAT ASSET TO THE AREA. I LOVE IT, OK? ONE OF THE THINGS THAT YOU ARE MAKING TODAY. >> LOURDES DUARTE: IS THAT BEET SALAD, WHICH IS ONE OF YOUR SIGNATURE SALADS OR DISHES? YES. SO WE DO A COUPLE
DIFFERENT VERSIONS THROUGHOUT THE YEAR. WE’RE LUCKY ENOUGH IN ILLINOIS TO GET THESE BEATS HERE SO IN THE WINTER, THEY TEND TO BE A TOUCH SWEETER BECAUSE THE GROUND KIND FREEZES UP A BIT. AND THEN BRINGS THE SUGAR OUT OF THE
BEATS. SO FOR THE WINTER BEATS SELL WE START WITH ROASTED BEETS. WE HIT WITH A LITTLE SALT AND THEN FOR THE DRESSING WE MAKE A LEE AT THE RESTAURANT. AND THEN WE HAD SOME LOCAL BUTTERMILK SOME SOUR CREAM ONION, GARLIC AND A
BUNCH OF HERBS TO THAT. OKAY. YEAH. AND THEN IT IS KIND HELPS PLAYING AGAINST THE SWEETNESS OF THE BEETS. IT’S A LITTLE BIT MORE EARTHY. SO THINK OF IT AS LIKE A HORSE RANCH SO THEN DRESS THE SALAD WITH THIS AND THIS CELL. IT’S
PRETTY SIMPLE. IT’S ONLY LIKE 4 INGREDIENTS. SO WE’RE JUST TRYING TO LIKE ACCENTUATE LIKE THE ACTUAL FLAVOR OF THAT MEETS BECAUSE THAT’S WHAT WE’RE TRYING TO DO WITH THE RESCUE. EVERY LIKE WITH TO DO HAVE TO KEEP IT SIMPLE PURE INGREDIENTS, THE BETTER
ABSALOM. BUT IT’S ONE OF THOSE THAT PEOPLE OFTENTIMES FEEL INTIMIDATED BY THE TO. THEY DON’T KNOW WHAT TO DO AND WHAT HOW DO YOU U ND WHAT YOU PUT RIGHT? THEY’RE OVERWHELMED. >> I FEEL A LOT OF TIMES THAT PEOPLE GET THE BEACH SAY THEY
THINK THERE FROM THE CANDID ON TASTE, GREAT AND AND I ALWAYS TELL PEOPLE, YOU KNOW, GIVE IT A TRY. IF IT’S FRESH, ESPECIALLY THESE THEIR LOCAL, THEY’RE FRESH. THEY’RE SWEET BECAUSE OF THE AND I MEAN, THEY’RE JUST THEY’RE GREAEAT TO SO AFTER FINISHED DRESSING
THIS, WE’RE GOING TO DD FETA CHEESE, WHICH IS ALSO LOCAL IS FROM PRAIRIE FRUITS, FARMS. THAT’S IN CHAMPAIGN, ILLINOIS. SO IT’S A TART. IT’S REALLY NICE. AND THEN AFTER THIS, WE’RE JUST GOING HIT IT WITH A LITTLE PISTACHIO TO ADD SOME
NOT RANCH. AND THEN WE JUST FINISHED WITH SOME BEAUTIFUL MICROGREENS. WE GET FROM POWER. ROAD MICROGREENS ARE ALSO LOCAL. AND THEN I ALWAYS LIKE GARNISH THIS SALAD WITH A LITTLE SUMAC. SUMAC IS JUST A FLORAL AND IT BRINGS A TRIED
FRUIT NOTES TO THE DISH. AND WHAT DID YOU JUST PUT ON THERE? THAT THAT AND THEN THAT’S BEATS AND THEN, YOU KNOW, YEAH. AND THEN GOING TO HE SHOW YOU HOW WE INCORPORATE THE SAME EXACT BEATS INTO OUR COCKTAIL MENU AS WELL.
>> ALL RIGHT. LET’S STUDENT SO THE BEATS, BY THE WAY, ARE FROM A SMALL FARM IN BENSON AND 19 BY 1950, IS NAME OF THE FARM. SO I WENT AHEAD AND TURN THE BEETS INTO UP YOUR DAY FOR OUR BEAT MARGARITA. I’M GONNA
GO AHEAD AND TAKE TO KEEPING OUR SCHOOL FALLS INTO MY SHAKER, IS APPROXIMATELY 2 OUNCES. RIGHT ON IN THERE. AND WE ARE GOING TO USE A SMALL-BATCH TEQUILA FROM REAL DELVALLE APPROXIMATELY 2 OUNCES THERE FOR YOU. LIKE TRY SARASOTA, BITTER ORANGE FLAVOR
PROFILE. IT’S A LITTLE BIT MORE BOWL THAT HAS THAT COMPLEXITY TO IT AGED IN COGNAC BARRELS SO MANY USE A FULL OUT THERE AND WE HAVE A TIME SIGNATURE SYRUP THAT WE MAKE THAT WE STEEP. SO I’M GOING TO DO A HALF AN OUNCE
FOR YOU IN A FULL OUNCE OF FRESH SQUEEZE LINE. AND WE’RE GOING TO GO AHEAD AND JUST GIVE IT A LITTLE SHAKE. AND SIMPLY POUR YOUR YOUR ROCKS. GLASS IS ACTUALLY RAMMED WITH JUST A LITTLE BIT OF SALT THERE IN THE LINE ENHANCE
HERE. ALMOST LIKE TASTING JUST CAN’T OF VERY NOT. SO ON SUPER CYCLE. >> DINA BAIR: AND THEN WE HAVE FRESHNESS, FROM TOWER ROAD, MICRO GREENS AS WELL. SEEING GO AHEAD THERE. DOUBLE RIGHT ON IN THERE. AND CHEERS. OKAY. YOU TO MAKE ONE FOR ME,
THOUGH, THAT THIS RIGHT AHEAD. POLICE TO OKAY. SO I WANT TO ASK YOU ABOUT SOME OF THE THINGS TT YOU GUYS ARE DOING BECAUSE THE FARM TO TABLE CONCEPT IS ONE THING THAT YOU’RE DOING. WHAT YOU’RE DOING SHORT OF CATERING AS
WELL, RIGHT? WE DO OFFER OFF-SITE, CATERING OUT. SO ANYTHING FROM PRIVATE EVENTS, CORPORATE EVENTS, WEDDINGS SHOWERS, REHEARSAL DINNERS. WE HAVE A FULL KITCHEN CONCEPTS. WE BRING THE TRAILER DIRECTLY TO YOUR VENUE OF CHOOSING SO WE WILL TRAVEL AND THAT JUST
IN YOUR CONCEPT THAT WE INTRODUCED ABOUT A YEAR AGO AND IT’S IT’S WORKING. IT’S GOING GREAT. AND IT’S BRINGING THE FARM TO TABLE CONCEPT OUT TO PEOPLE BRINGING IT WHEREVER WE CAN POSSIBLY OKAY. SOUNDS GOOD. WHAT ELSE YOU HAVE GOT
YOU GUYS HAVE GOING ON BECAUSE I KNOW OBVIOUSLY WE’RE TALKING ABOUT THE BE TALENT AND THE DRINK, BUT YOU OFFER SO MANY OTHER THINGS. SOME SOME OF OTHER KEY CONDITIONS. SO WE ACTUALLY HAVE WE HAVE ON DISPLAY. WE HAVE A VARIETY 90
DIFFERENT BOURBONS AND WHISKEYS FROM THROUGHOUT THE MIDWEST. THAT IS ON A WE OFFER FLIGHTS SO >> IF YOU WANT TO COME IN AND GIVE THOSE TO TRY IT, SOMETHING THAT. ANTHONY HAS IT WAS ADAMANT ABOUT HAVING FROM THE GET-GO. SO, IT WAS OF
LAWYERS. AND YEAH, WE ALSO TON OF LOCAL LINE WHERE IT’S POSSIBLE. WE KIND OF SOURCE ARE WHY A LITTLE BIT OUTSIDE THE MIDWEST JUST TO KEEP IT KIND OF LIKE, YOU KNOW, THERE’S NOT TOO MANY GREAT WINERIES IN THE MIDWEST, BUT THERE ARE SOME.
>> THAT WE DO USE WE ALSO HAVE OUR ACCOUNTS AND CHANGING MENU JUST FOR THE FACT THAT LIKE WE HAVE SO MANY GREAT INGREDIENTS IN THE MIDWEST THAT A LOT OF PEOPLE DON’T REALIZE AND THAT ARE OFFERED YEAR-ROUND. SO WE WORK WITH SPENCE FARM ALLY,
WHICH IS A CO-OP BUT IT’S LIKE OVER 50 DIFFERENT FARMS AND ALLEN NOI AND THE SURROUNDING MIDWEST AND THEY PROVIDE US LIKE ALL THESE GREAT INGREDIENTS AND MENUS CASTLE EACH LOT OF COOL STUFF. YOU CAN CHECK OUT THIS SUSTAINABLE RESTAURANT.
>> LOURDES DUARTE: BY GOING TO THEIR WEBSITE, IT’S AT 405, 5TH STREET IN PERU, ILLINOIS, ILLINOIS, AND ONLINE AT TIME, CRAFT KITCHEN DOT COM OR POST A RECIPE ON OUR WEBSITE, WGN TV DOT COM. THANK YOU FOR COMING YOU TAKE MY DREAM
HAPPEN AFTER THE SHOW.