The first day of summer is upon us and grilling season will soon be in full swing. According to the Centers for Disease Control and Prevention, about 48 million Americans, roughly one in six people in the United States, get foodborne illness each year – more in the summer months when people are camping, hiking, picnicking and grilling outdoors. Most people think they have food safety basics down, but often overlook simple steps that can make a big difference like defrosting meat in the refrigerator, using separate plates for raw meat and poultry, or cooking meat thoroughly. Before firing up the grill this summer, always remember the Chicken ABC’s: Always Be Careful Chef Aida Mollenkamp will be available for live interviews to provide the latest food safety tips for summer grilling. She will discuss everything from avoiding cross contamination at the grocery store to safely preparing and storing meat and poultry prior to putting it on the grill, to proper cooking temperature, times and storing leftovers. Aida will also demonstrate two delicious and seasonally-inspired recipes perfect for summer grilling season.Heather Terhune - Executive Chef of Sable Kitchen & Bar Chicago
A recent survey indicated that 95% of Americans get at least one thing wrong when asked about proper use and handling of cutlery. 87% of Americans got multiple things wrong. Heather Terhune is the Executive Chef of Sable Kitchen & Bar in Chicago. She presents a thrilling opportunity to continually push her ingredient-driven food philosophy in new directions. Focused on New American social plates, Terhune elevates classic dishes with contemporary flavors, building upon a decade of experience perfecting American comfort food at Chicago's beloved Loop mainstay Atwood Café. Her culinary expertise helped push her into the top ten on Bravo TV’s Top Chef Texas. Terhune uses Sable's state-of-the-art open kitchen to interact with guests and serve food that is both innovative and appealing in its simplicity. "My focus is on the quality of the ingredients, not the quantity," she explains.