Recipe#1

Spiced Mixed Nuts

3 tbsp butter

1 tbsp Worcestershire sauce

1 pound unsalted raw whole mixed nuts

½ tsp garlic powder

½ tsp chili powder

½ tsp ground cumin

½ tsp cayenne pepper

½ tsp salt

½ pound raisins

Melt the butter over medium heat.  Add the Worcestershire Sauce and bring to a simmer.  Add the nuts and toss well to coat evenly.

Sprinkle the combined spices and salt over the nuts and toss well to coat evenly. 

Place the nuts on a well greased baking sheet and bake in 375 degree oven for 10 to 12 minutes, stirring occasionally, until brown.

Let Cool.  Add the raisins.

November 21, 2009

This is the perfect weekend to kick-off the holiday season with your family and friends. From music to fireworks, The Magnificent Mile Lights Festival presented by Harris will feature an array of holiday activities for children of all ages. Visit http://themagnificentmile.com for the schedule of events.

38,000 Sq Ft Event Center Expansion

 65,000 Total Sq Ft of Meeting and Event Space

1 Spectacular Holiday Event

Book your holiday event by December 10, 2009 and receive your choice of:

Complimentary Holiday Welcome Champagne

or

Swiss Chocolate Fondue Station

Plus, a Complimentary Bar Upgrade

Contact Budi Tanzil, Director of Catering for availability and details.

Tel: +1.312.268.8223

e-mail: Budi.tanzil@swissotel.com

Blackout dates apply. Subject to availability. Restrictions apply.

Join us for our holiday VIK Chef for a Day on
December 19, 2009.

Time: 10:00am – 11:30am

Location: Swissotel Chicago Pastry Kitchen

Cost: Complimentary for all VIKs (and parents too)

About the class: VIKs will learn how to bake and decorate holiday cookies with Executive Chef, Dan McGee

Reservations are required and space is limited. Call 312-268-8110 to make your reservation.

Chicken and Spicy Italian Sausage Paella
Serves 4-6

1 Three pound chicken cut into 10 pieces
¼ cup Olive Oil
1 pound Spicy Italian Sausage, sliced 1 inch thick
1 Spanish onion, diced
4 cloves garlic, crushed
4 Tomatoes, skinned, seeded and cut in large pieces
4 cups medium grain rice
6 cups chicken stock
Pinch of saffron threads
½ cup sweet peas
2 Tablespoons chopped rosemary
Salt and pepper to taste

Preheat oven to 325°

Heat oil in a paella pan over medium-high heat.
Saute the sausage until browned. Remove and place on the side.
Add chicken skin side down and brown on all sides. Season with salt and pepper. Remove from the pan.
Add onion, garlic and ½ rosemary to the pan.
Cook for 2-3 minutes. Add tomatoes and cook the mixture until caramelized.
Fold in the rice.
Pour in the chicken stock.
Stir the rice around. Add the chicken, spicy Italian sausage and saffron. Give the pan a good shake.

Place in preheated oven and bake for 20 minutes.
Remove from heat and let rest 5 minutes, garnish with peas, chopped parsley and other half of the rosemary.