I like Herbally Yours, and the guys who run it: they so enthusiastic about vinegar.
Problem is: I just don't need vinegar that often.
Whenever I use vinegar, it's in relatively small quantities. Moreover, usually, when I make salad dressing, I use fresh lemon juice, So my need for vinegar is limited.
But recently I stopped by to talk with owner Jim Vitalo, who the 2013 Michelin Guide praised for having "amazing, subtle…herb-infused vinegars."
I bought a bottle of red-colored basil-oregano vinegar that I found to be marvelously light and delicately flavored. The little sprigs of oregano in there are, Vitalo told me, mostly for decoration: the actual infusion of herbs into vinegar happen in the process of making the stuff, and to flavor a bottle you'd need more than the slip of herb that's actually sitting in the liquor.
Vitalo also warned me that I should not be alarmed if a small "plug" developed in the top of the bottle. Because his vinegars, he said, "are organic: no preservatives are added," it's possible that the vinegar might naturally produce a "mother," a little growth in the top, which is not harmful and can be just tossed out. Such "mothering" is, his literature explained, "the badge of authenticity," and a sure sign that you have a natural product.
Throughout the summer Vitalo features wood chunks that could be used to add flavor to BBQ, and he's also promising that soon he'll be offering BBQ rubs.
Answer Book 2017
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