As a fulltime mother of three, Margery Kaye’s original homemade toffees have been a family favorite for upwards of three decades. However, as a wholesaler and online retailer, Kaye is known as The Confection Diva—Chicagoland’s signature purveyor of the gourmet, hand-dipped line of unique toffee creations, “Sweet Margy.”

“I lost my day job and needed something to do,” the Confection Diva says of launching her company five years ago after her nest went empty. “I’ve been making candy for 30 years, so I took my hobby and made it into my career … This is my passion, my life. I love it. I’m always thinking about it everyday, and wondering what I’m going to do with it next.”

With her original sweets in tow—a la the hand-made, gluten-free graham cracker (dipped in toffee, then chocolate and aptly dubbed “Toffee Grahams”) as well as the line’s the trademark Tofokomin matzo chocolate, toffee sheets—the Diva pounded the pavement in search of interested retailers, making use of “stupidity and perseverance” as her motivating key factors. It was an act that ultimately proved triumphant, with the Sweet Margy toffee line being sold at the Lyric Opera House, all three Lush Wine & Spirits locations and the Victory Gardens Biograph Theatre, to name a few. The success of which has garnered her Sweet Margy media attention, being named the Best Sweet of the Midwest by Cooking Light Magazine and was listed as a signature stocking stuffer in the 2010 holiday guide of Living Without Magazine.

Additionally, The Confection Diva is also known for the intermingling of her business with the pleasure of being an active and well-known “fruit fly.” Being that her company isn’t in the practice of stock-piling product—since none of her perishable goods make use of any preservatives—unaccounted for toffee is typically donated to the HIV/AIDS-effected, food providing organization Vital Bridges. The Confection Diva has been an active contributor to the Aids Foundation of Chicago’s annual World of Chocolate Fundraiser for the last three years.

“I’m very comfortable in the gay world,” says The Confection Diva. “I don’t judge anyone for who they are, and [the gay world and I] get along great.”

The Confection Diva’s goods will be presented and prepared for Pretty in Pink, February 10, 2011.

www.confectiondiva.com

Chef Fritz Knipschildt has a lot on his plate. Aside from running his super premium chocolate manufacturing company, Knipschildt Chocolatier, and his European-styled Café Chocopologie bistro out of Norwalk, CT, his frequent appearances on the Food Network and CNBC have left the 35-year-old, multi-confectionary award winner in high demand. Accommodating the many requests for his expertise recently had Knipschildt traveling to Kansas City for a tasting at Dean & DeLuca and then back to the east coast for the New York City Chocolate Show. Yet obligations withstanding, his December jaunt to the Midwest, to attend the Chicago AIDS Foundation’s Annual World of Chocolate (WOC) fundraiser December 2, 2010, was more so for a social affair in which Knispschildt has shown repeated commitment.

For the second year in a row, Knipschildt donates his signature sweet to the WOC raffle: La Madeline Au Truffe, a 42-gram, hand-crafted delicacy made of dark chocolate, classic ganache and a French Perigord truffle. The labored prep-time and gourmet ingredients of which has the Madeline priced at $250/truffle—what Forbes Magazine considers to be the most expensive chocolate truffle in the world. However this year, Knipschildt also serves as WOC’s Honorary Chair and Celebrity Judge where he anticipates responsibilities that will require him to “taste/judge some of the confections [submitted by 30 of Chicagoland’s finest chocolate artisans for the enjoyment of the event’s 300-plus guests] and chat a bit about chocolate.” Considering his aforementioned cocoa-centered acclaim, it’s a role that Knipschildt is likely best-suited to fill.

“This [fundraiser] is supporting AIDS and research related to such,” Knipschildt says of his choosing to give time and talent to WOC. “For crying out loud how could I not want to be a part of this event?” And remembering his penchant for dessert-like indulgences, he adds, “At the same time there will be a ton of amazing sweets.”

Managing a bistro in a north Copenhagen restaurant, Knipschildt’s became a skilled culinary craftsman even before he completed chef school in his native Denmark. After graduation, he flourished in the restaurant industry as a chef in the Mont Blanc area of France and in southern Spain. His later decision to move to the U.S., working as a private chef to the rich and famous, came at a time that Knipschildt notes as one where “the chocolate industry was going through a radical transformation.”

“We had access to the best raw chocolate and incredibly fresh ingredients,” Knipschildt says of that period. “This was heaven for a young creative chef and I absorbed it all. With my background in the savory kitchen, I loved to experiment with sweet and savory flavors, and I continued to do so with chocolate.”

In 2000, Knipschildt opted to place his full focus on his chocolaty “true passion” and launched the Knipschildt Chocolatier to unprecedented success. The decade since has been forthcoming in palatable praise. Five Fancy Food Sofi Awards, numerous AmericasMart awards, recognition in dozens of food, lifestyle and business publications (including Oprah’s O), winning the Food Network’s Bobby Flay’s Throwdown competition as well as appearing in a handful of other television spotlights—not since the Keebler Elves has any sweet-treat purveyor gotten so much air time.  And the acclaim keeps on coming.

After WOC, Knipschildt plans on returning to Norwalk where he enjoys dining, hunting and occasional singing lessons; “If time allows,” he says. Company-wise, Knipschildt plans on founding a retail portal for Café Chocopologie’s menu (a Dubai location opened November 2010) and advancing his product by concocting new confections. That’s assuming, of course, he ever gets the chance to cook.

Maitre Chocolatier’s Choice

“Chocolate has its own personality,” cheers Chef Fritz Knipschildt. “That’s what makes it an ideal gift, and so much fun! You can pair the flavor profiles to individuals in your life.”  And in recognition of the gift-giving season, the inventor of the world’s most expensive truffle (see preceding article) suggests his sweet recommendations for tongue-pleasing presents.

For co-workers: “For co-workers it’s interesting to give a Signature Assortment box! They can then share the box with fellow co-workers and figure out which bon bons are their favorites. Before you know it, a simple gift has turned into a really wonderful conversation and opportunity to learn a little more about one another.”

For hosts/hostesses: “There are so many options! The syrups make wonderful cocktails and delicious marinades; or the sauces (magnificent for fondue) if you would like to give a more functional and interactive gift—or the Classic Truffles if you are looking for a beautiful presentation and a simple crowd pleaser.”

For close family members: “I would suggest calling [Knipschildt Chocolatier] and putting together a special Signature Assortment. That way you can select which flavors they will love and really tailor the bon bons to suit the individual.”

For people you hate but need a gift for anyway: “The Extravaganza Collections are a hit for everyone, and who knows: Chocolate makes all relationships better!”

For a lover, partner and/or spouse: “I would suggest putting together a package of all sorts of products that they will use and enjoy on multiple occasions. This way they will feel really thought of, special and loved.”

For people with crazy flavor profiles: “This holiday, our Sea Salt Collection is phenomenally successful. Perhaps it suggests we’re all a bit sweet but with an edge.”

Products cited are available on Knipschildt Chocolatier’s retail site www.knipschildt.net.

by David Cohen, PINK publisher

After many weeks of procrastinating, putting off the tediously long drive from Uptown to the 5000 block of West Belmont, PINK’s editor Jason and I finally manned up and braved the traffic en route Lutnia. Located in Portage Park, this Polish eatery is a rarity; as most polish restaurants dish out unsavory buffets, Lutnia stands out as the signature café on the North side for white-linen dinning.

Walking into Lutnia is like going back in time to a pre-war Warsaw. Defined by its all-white tablecloths, white porcelain plates and spot-lighted white opalescent piano, the atmosphere feels like a circa-1930 movie set. However, gold accents and vibrant red carpeting transport the “antique” into the contemporary. The setting is a beautiful.

After being seated, we ordered an Apple and a Black Martini. Both were prepared to perfection with the ideal balance between spirit and liqueur making for a smooth and refreshing libation. As an appetizer, we decided to try the Pirogues for Two, served with sour cream. This typical polish dish is a combination of potatoes, sauerkraut and meat, and these were by far the best I ever had—and pirogues are my favorite!

Served with fresh, warm French bread, the Cream of Broccoli Soup (included with the entree) was a perfect choice for a night in cold autumn October.

For the main course, we ordered the Roast Duck Flambé with Orange Sauce and Apples and the Beef Stroganoff, cooked with cognac, mushrooms and onions. Both entrees were served with sides of polish dumplings and beet salad.

Honestly, the food is simply great. Everything was so delicious and fulfilling, and well worth the trip. So treat yourself to some amazing European home cooking even if you are not Polish. Give this little gem on west Belmont a try. Believe me you won’t regret it. Enjoy.

Lutnia • 5532 W. Belmont Ave. Chicago, IL 60641 • 773-282-5335 • www.lutniarestaurant.com

Price range for two: $50-70 • live piano on weekends • free parking one block away.

Fleming’s Prime Steakhouse will host a special five-course dinner on July 30 at 6:30 p.m. At $90 per person each course will be paired with Grgich Hills wines. The Grgich Hills wines are completely organic grown and they are Biodynamic® certified.  ”We are very pleased to be hosting this dinner,” says Curtis Nordeen Chicago’s operating partner. “Grgich Hills is one of the legacy wineries in the U.S. and is largely responsible for establishing California wines internationally. The wines are magnificent, pure and simple, and we enjoy working with them.”

The evening will start with a champagne reception. For first course Fleming will serve the Seafood Ceviche in the Cucumber Cup and will be paired with the Fume Blanc 2008. For the second course, the Spinach Roasted Portobello Salad with breaded Brie and red wine vinaigrette will be served with the Chardonnay 2007. Followed by the Sesame Crusted Ahi Tuna Mignon the third course will be paired with the Merlot 2005.

Fleming’s popular Prime Ribeye will be served as the fourth course with sautéed sweet corn and fire roasted high country asparagus toped with the famous Fleming F17 sauce. This main course will be paired with Cabernet 2006.

For dessert the Key Lime Pie with Graham Cracker crust will conclude the evening and be paired with the late harvest dessert wine the Grgich Hills Violetta 2006. Reservations are reguired and space is limited.

Fleming’s Prime Steakhouse • 25 East Ohio Street • 312.329.9463

Recently PINK was joined by Executive Chef Russell Skall of Fleming’s Prime Steakhouse & Wine Bar in Chicago, and convinced Chef Russel to share his recipe for his deliciously famed Prime Rib. This recipe serves 8.

Ingredients

6 -7 lb.             Ribeye lip-on
2 tbsp              Olive Oil
1 1/2 tbsp.       Garlic Pepper Spice
1 tbsp.             Kosher Salt
1 tbsp.             Granulated Onion
2 tbsp.             Thyme, Dry

Procedure
The day prior to cooking, wipe any excess moisture, and then trim fat to 1/2″ from the end of the loin before placing on a sheet pan. Brush olive oil around the rib. Combine garlic pepper spice, Kosher salt, granulated onion and thyme in a mixing bowl. Rub the seasonings around the rib. Cover the ribeye with a piece of wax paper and refrigerate overnight. To cook, place the ribeye on a sheet pan in a 400 degree oven for 15-20 minutes to brown. Reduce oven temperature to 250 degrees.  Pour off fluid then cover and cook for 2 – 2.5 hours to an internal temperature of 120 degrees.
How To Serve: Cut into portions and serve with creamy horseradish sauce.

HORSERADISH CREAM SAUCE
Ingredients
3 cups            Sour Cream
½ cup              Prepared Horseradish
1 tbsp.             Worcestershire Sauce
4 tbsp.            Chopped fresh Chives
1 tsp.               White Pepper
1 tbsp.             Kosher Salt

Procedure

Place all ingredients in mixing bowl and blend with a wire whip until thoroughly blended. Place in storage container and refrigerate until ready to be served.

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Recenetly, on a visit to New York City, PINK Publisher David Cohenhad  the pleasure of meeting Executive Chef John Greeley of the legendary ‘21’ Club in midtown Manhattan. Chef John offered PINK readers two of his favorite summer reciepes.  This week PINK shares Chef John’s Pork Belly with Pablamo Peppers.

“Don’t be afraid of pork belly!  Think of it as a cross between a chop and ribs –but with no bones,” says Chef John. “The key to the pork belly is to trim off excess fat from the ends.  Pork is a summertime classic and this dish eliminates the mess factor while enjoying it with your guests.”  Enjoy cooking and eating.

Grilled Pork Belly and Pulled Pork with Roasted Pablano Peppers,Corn and Honey Vinegar Glaze.  Serves 4

Ingredients: 1.5lbs Smoked Pork Belly 1lb Pulled Pork Shoulder 2 Roasted Pablano Peppers • 8 Bibb Lettuce Leaves (to form cups) • 1 c. Corn Kernels (remove corn kernels from cob, blanch in boiling water then shock in ice water.) • ••• c. Vidalia Onion (diced small) • 1 Tbs. Garlic (minced) • 1 oz. Roasted Peanut Oil • 1 Lime (juice only) • 2 Scallions (sliced thin, white and green parts) • 4 Baby Sweet Potato (boiled until tender, cooled, peeled, cut into disks) • ••• c. Honey Vinegar Sauce* (see recipe below) • Salt and Fresh Ground Black Pepper for seasoning

To prepare the Smoked Pork Belly:   1. Season with equal amounts salt, sugar and black pepper  2. Smoke for 1 hour  3. Remove from smoker and roast in oven for 2.5 hours at 275 degrees • 4. Remove and cool in a refrigerator 5. Cut into 6 oz. rectangles ready to grill

To prepare the Roasted Pork Shoulder:   1. Season pork shoulder with equal amounts salt, sugar and black pepper  2. Slow roast for 4-5 hours at 275 degrees until meat is tender and starting to fall apart  3. Remove from oven and use two forks to shred the meat  4. Refrigerate until ready to use.

To prepare the Roasted Pablano Peppers:   1. Rub peppers with olive oil and season with salt  2. Grill over an open fire to char outside of pepper  3. Once completely charred, cover peppers with plastic wrap and let cool (off of the grill) to room temperature  4. Once cooled, remove plastic and wipe off charred skin of pepper   5. Cut in half and remove seeds, then dice flesh of pepper medium

Method:   1. Season cut smoked pork belly with salt and pepper, grill on medium heat being mindful not to burn or allow too many flair ups on the grill.   2. Grill both sides of the pork belly and warm through, then brush with some of the honey vinegar sauce, keep warm.   3. In a medium size fry pan on medium heat, add the roasted peanut oil, onion and garlic to the pan and sauté until translucent.   4. Next add the cooked corn, pork belly and cooked pablano peppers, warm through and season with salt and pepper.   5. Finish the pulled pork mix with lime juice and scallions.   6. Meanwhile in another pan warm the sweet potato slices in oil and re-season them.   7. On four plates, place two Bibb lettuce leaves on each to form a cup.  8. Fill each cup with the pulled pork mix and place the grilled pork belly on the side of it.  9. Arrange 2-3 pieces of sweet potato around the plate.   10. Spoon on some more honey vinegar glaze (recipe below) over belly and a drizzle around the plate.

For the Honey Vinegar Sauce use the following Ingredients: 1/2 c. Clover Honey (or a good Manuka Honey) • 3 Tbs. Cider Vinegar • 1 tsp. Black Pepper (ground medium) • 1 tsp. Salt • 1 tsp. Red Pepper Flakes (minced)

Method: Mix ingredients and reduce by 1/3, cool and reserve.

PINK would like to know your thoughts; please e-mail comments to dine@pinkmag.com.

Bon Apetit !

On a recent visit to New York City, PINK Publisher David Cohen had the distinct pleasure of meeting Executive Chef John Greeley of the legendary ‘21’ Club in midtown Manhattan. Chef John offered to share his favorite summer recipes with PINK readers. This week features the Salmon with Summer Bean Salad.

“I love Salmon, and summer is the perfect time for seasonal salmon like Copper River, or Sockeye” says Chef John, but also adds, ”Be careful not to overcook it, as the fish is at its best medium-rare to medium. What you really need to do,” he continues, “it’s good to request larger size salmon from your fish monger, as they yield thicker filets.”  Since the recipe includes fresh beans, it will be  better “if you buy a variety of different beans, they will add an extra ‘wow’ factor to your salad as well as texture and flavor.” and he finished with a smile,  “Remember we eat with our eyes first!”

Salmon with Warm Summer Bean Salad and Creamer Potatoes – serves 4

Ingredients For the Lemon Butter Emulsion:

2 Lemons (juice and zest)

••• lb Butter (cut into cubes)

1 pinch Cayenne Pepper

1 Tbs. Chopped Parsley

Method:

1. In a stainless steel bowl over a pot with boiling water.

2. Add lemon juice and zest; warm up then Wisk in the chilled butter a cube at a time.

3. When butter is fully incorporated and emulsified remove from heat.

4. Finish with cayenne pepper, chopped parsley and salt to taste.

5. Keep warm and serve while still warm.

Salmon with Warm Summer Bean Salad and Creamer Potato:

Ingredients:

4 Filets of Boneless Salmon, about 7 oz. each (skin on if desired)

1c. Fresh Green Pole Beans (blanched, cut into 1 inch pieces)

1 c. Fresh Roma Beans (blanched, cut into 1 inch pieces)

1 c. Fresh Wax Beans (blanched, cut on bias in 1 inch lengths)

••• c. Bacon (cut into 1 inch x ••• inch pieces)

••• c. Red Onion (peeled and cut into thin strips)

2 Tbs. Fresh Oregano (chopped)

2 Tbs. Fresh Chives (sliced thin)

8 Creamer Potatoes (baked with skin on, cooled and sliced ••• inch thick rounds)

4 Tbs. Lemon Butter Emulsion* (see recipe above)

Method:

1. Season Salmon with salt, black pepper, brush with a touch of olive oil.

2. Grill or sauté fish until medium, keep warm.

3. Sauté potatoes in olive oil until golden brown, flip and do the same on the other side, remove from pan.

4. Season potatoes with salt, and sprinkle with some chives.

5. Add the bacon into the frying pan with oil, and render some of the fat out. Then add  onion and beans.

6. Warm beans through and then add the oregano and re-season.

7. Place beans on plate, and then arrange potatoes next to it.

8. Place the salmon on top of the fish and then drizzle with lemon butter emulsion.

Watch for the Pork Belly with Pablamo Peppers being featured next week.