Tag Archives: Experience

Portillo’s ♥ Hot Dog and Italian Beef Sandwich Review plus Drive Thru Experience

Hey YouTubers, here’s another video for you. Portillo’s Hot Dog and Italian Beef Sandwich Review plus Drive Thru Experience. I hope you enjoy this one 😀 #Portillos #HotDog #ItalianBeef
————————————————————————-
Portillo’s Website – http://www.portillos.com/
————————————————————————-
Ken Domik
KBDProductionsTV

YouTube – http://www.youtube.com/user/KBDProductionsTV
Twitter – http://twitter.com/#!/@kendomik
FaceBook – http://www.facebook.com/pages/KBDProductionsTV/162219386763
Google+ – https://plus.google.com/113137194334536004205/posts
Instagram – http://instagram.com/kendomik
tumblr – http://kendomik.tumblr.com
Skype – kendomik

Music by Kevin MacLeod
http://incompetech.com/m/c/royalty-free/
Song: Slow Ska: ISRC: US-UAN-11-00838
Song: Peppy Pepe – ISRC: USUAN1100115
I have a Creative Commons License with Kevin MacLeod
and have the rights to use the music in this video.
Creative Commons License for Kevin MacLeod, Link…
http://creativecommons.org/licenses/by/3.0/legalcode

Information from:
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Portillo%27s_Restaurants

Portillo’s, which is the main entity within The Portillo Restaurant Group, is a chain of restaurants that specialize in serving Chicago-style food. Portillo’s is located primarily throughout the Chicago metropolitan area, and also has two locations in southern California.

Menu
Portillo’s specialty item, the Beef n’ Cheddar Croissant
The Portillo’s menu includes a variety of items, including Chicago-style hot dogs, Italian beef, hamburgers, sandwiches, ribs, and salads, as well as beer and wine. One popular item is the Beef n’ Cheddar Croissant, which consists of Italian beef and shredded cheddar, and they suggest adding sweet or hot peppers, on a 10″ croissant.

They also boast dessert items such as very popular chocolate cake (notable for the rumor that mayonnaise as an ingredient) and milkshakes, and a mix of the two, the famous Chocolate Cake Shake, which is basically a piece of the chocolate cake blended in with a chocolate shake.
The chain’s main competition is mostly local, privately owned stores, most of which also specialize in Italian beef and Chicago-style hot dogs. The largest competitors of Portillo’s in Chicagoland are Scooby’s Red Hots and Buona Beef.

Outside Illinois[
Portillo’s in Elk Grove Village, Illinois
Portillo’s has been operating in Southern California since October 11, 2005, at the Buena Park Downtown shopping center in Buena Park, near Knott’s Berry Farm, and they also opened a location in Moreno Valley, California, in 2008. A location also exists in Merrillville, Indiana, though this is still well within the firm’s home market of Chicagoland.

Portillo’s had licensed restaurants using its recipes and themes in Tokyo, Japan, in the late 1980s and early ’90s. However, the Japanese restaurants did not fully follow the same tradition as the Chicago-area stores, and all eventually closed. Portillo’s also delivers part of its menu to all 50 US states in a united venture alongside Eli’s Cheesecake and Lou Malnati’s pizzeria.
Video Rating: / 5

Experience Spring in Full Bloom at Chicago’s Sixteen

Our last, and most elaborate, Chicago tasting menu this season.

Known in Chicago’s dining scene for chef Thomas Lents’ elaborately-themed tasting menus, two-Michelin-starred Sixteen’s current menu is a figurative study of agriculture. 16 courses are laid out in the restaurant on the sixteenth floor of the Trump Hotel, broken into four sections: The Farm, The Sea, The Ranch, and The Orchard and Dairy and The Trade. Check out the video of the entire meal in just 60 seconds above beginning with a physical menu (details below) made of edible snacks in a seed box.

The Farm: Revisiting American Agriculture Once the herald of spring, now an everyday commodity

The first of mulitple “Gifts from the Kitchen” courses showcase asparagus, with the incredibly seasonal and elusive white asparagus served alongside a soup made from the ubiquitous green variety.

– Veiled Green and White Asparagus with Blood Orange and Curry –

– Comté Flan with Chive Flowers, Morels, and Asparagus Soup –

Subsequent courses pay homage to Dan Barber and Sean Brock, notable chefs advocating for sustainable and heirloom agriculture. Diners selecting from:

– The Third Plate: Barley Porridge, Escargot, Mustard Greens and Juice –

– The Revival of Lost Varietals: Carolina Gold Rice Congee, Sorghum, and Country Ham –

The Sea: A Once Teeming Ocean

For the second section, courses represent various methods of aqua farming and sourcing, reflecting on the impact of aggressive farming pratices as well as the increase of sustainable aquafarming.

Gift courses include:

– Abalone, Dulse, Sea Grape, and Dashi –

– Potato Soufflé with Sturgeon and its Caviar –

Course options include:

– By Hook, Line, and Quota: Wild King Salmon, Crushed Favas, Fava Leaves, and Shiso –

– Advancing the Aquaculture: Loup de Mer in Whey, Wild Dill and Fennel, Clam, and Parsley, Horseradish Emulsion

The Ranch: Weighing the Cost of What’s for Dinner

With American palates focused on ranch animals as the main source of protein, the courses in this section explore the impact of this affinity and the result of farming at an exponential rate.

Gift courses include:

– Smoked Squab with Sour Cherry and Sorrel –

Course options include:

– A Costly Convenience: Grass-fed, Dry-Aged Beef Ribeye, Fermented Ramps, Sprouting Alliums –

– A Demand that can Drive Change: Porcelet, Roast Brined Carrot, Buttermilk, and Ferns –

The Orchard and Dairy

Crafted by Executive Pastry Chef Aya Fukai, the dessert portion of the menu begins with gift courses that highlight the importance of following the seasonality of fruits for both farming and nutritional benefits.

Preserving to Extend the Fruits of the Season:

– Mandarin and Avocado Sorbet with Freeze Dried Mandarin –

– Pistachio and Yogurt Cake with Blueberry and Lavender Jam –

A Choice in How We Find Nutritional Value:

– Crème Fraiche Panacotta with Rhubarb Compote and Buttermilk Chip –

– Toasted Milk and Strawberry Ice Cream, Poppy Seed Sable with Fresh Anise Hyssop –

The Trade: Promotion of Equity in Partnership

The main dessert courses examine the growing utilization of free-trade practices and presentation techniques, centered on the ingredients of coffee and chocolate.

Coffee: A Brighter Future from Bean to Cup

– Pineapple, Verbena Mousse, Coffee Jelly, and Salted Caramel –

Chocolate: Addressing a Bitter/Sweet History

– Chocolate Cremeaux with Sesame Cake, Blackberry, and Sudachi –
Subscribe: http://goo.gl/hGwtF0

Check out the new season of Savvy and learn “The Secret To the Best Cookie Buttercream Sandwich”: https://goo.gl/4sCNhp

Watch Hugh Acheson Make Nachos Like Kris Jenner:
https://goo.gl/HbGXwD

Love Meat? Tune in every week for explainers, best bites, science and more with Professional Carnivore, Nick Solares:
https://goo.gl/n2nWUw

View our full video catalog: http://goo.gl/plZhhc
Visit our playlists: http://goo.gl/I7tTMO
Like Eater on Facebook: http://goo.gl/TA4Usd
Follow on Pinterest: http://goo.gl/Gyr7XL
Follow Eater on Twitter: http://goo.gl/8KOYgi
Read more: http://www.eater.com

Segway Experience of Chicago

Segway Experience of Chicago Reviews

Chicago
224 S Michigan Ave
Average Rating: 5 out of 5 (65 Reviews)

Review by Margaret G.
After segwaying (?), I have decided I am not too fond of walking or biking for that matter. Requiring only the weight of your own carcass, one can zip past…
Rating: 4

Review by Scott M.
Johnathon and Andrew were our guides for tour. Had never ridden Segway before. The guys had a lot of history information and were very good tour guides. Got…
Rating: 5

Review by Celia C.
brian and Andy were our tour guides we had a great time visiting the sights of the city with the help a Segway. The Segway is a fun way to see the visit. No…
Rating: 5