A spicy margarita, a whiskey highball and the perfect summer gin and tonic. Great cocktails begin with great ingredients including top shelf liquor, but increasingly talented bartenders are turning their attention to the most basic of all ingredients… the ice. Crystal clear gourmet ice is the rage due to its pure taste and slow melt, and creating these cubes and spheres is as much of a science as it is an art. On this episode of Supper with Sylvia, the creator of Quari Ice talks about a hot summer day on Lake Michigan and how it spurned the idea for a Chicago company that's winning top restaurants and freezing out the backhouse ice maker. Also, Chicago Master of the Mix Richard Beltzer and how his favorite concoctions are trending and his best uses of the clear ice phenomenon.

Show Notes:

Quari Ice can be found at Mariano Market, Binny's, Jewel Osco, Heinens, Grand Food Center, Sunset Foods, Riverside Foods.

https://www.instagram.com/quari_ice/?hl=en

Minnesota Ice

https://minnesota-ice.com/

This episode is produced by Jane Stephens

Original music and audio engineering by Donnie Cutting

Social Media and Promotions by Magali Blasdell

Check out SupperwithSylvia on Instagram.
Email us at SupperwithSylvia@gmail.com

What happens when two childhood friends grow up and become a biologist and an economist? They put their brains together to create a company that’s earth friendly and increasingly profitable while attracting some of Chicago’s top chefs. The magic Sean DiGioia and Joe Weber created is in the mushrooms, seven high quality varieties that are good for you and good for the planet, and they’re turning Fungi-phobics into big fans. In this episode of Supper with Sylvia, see how these two guys from Four Star Mushrooms are dialing in the climate and making some of the most sought after gourmet mushrooms now being served in restaurants across the city.

Fourstarmushrooms.com

This episode is produced by Jane Stephens

Original music and audio engineering by Donnie Cutting

Social Media and Promotions by Magali Blasdell

Check out SupperwithSylvia on Instagram.
Email us at SupperwithSylvia@gmail.com

Chicago's Jason Chan is a legendary restauranteur who makes his mark in classic French cuisine and built a reputation that has industry leaders seeking his expertise. His road to success was inspired by his parents' hard work and dreams of a successful future, even when competing ideas clashed. Jason Chan's story is one of perseverance, inner stregnth and adversity he turned into a lifetime of lessons in success. His remarkable journey lead to his latest venture, Gavroche, a cozy Old Town "petite revolution" that's getting great reviews with a menu that includes Parisian Gnocchi, Fork and Knife Ratatouille and Escargots a la Bourgogne. Hope you enjoy this episode of Supper with Sylvia.

Show notes:

Gavroche 1529 North Wells St. Chicago

gavrochechi.com

This episode is produced by Jane Stephens

Original music and audio engineering by Donnie Cutting

Social Media and Promotions by Magali Blasdell

Check out SupperwithSylvia on Instagram.
Email us at SupperwithSylvia@gmail.com