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Monday, October 3, 2022

Timothy Penick

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Timothy Penick is a classically trained sommelier and writes about food,drink and wine from Naperville, Ill.

Emerging Markets – Grilling & farming local fare

Changing tastes changing accents Naperville’s secret sauce has merged from humble farm beginnings into a melting pot of exotic foodstuffs and locally-sourced specialties. The selection...

Somm-o-logue – Going beyond Napa

Before the 1970’s, California wine was considered table wine and of poor quality. The famous Judgment of Paris in 1976 changed the wine paradigm...

Somm-o-logue – Careme let’s them eat cake

Marie Antoine Careme greatly influenced the Grand Cuisine. He is one of the most important French chefs and lived 1784 - 1833. Careme is named...

Somm-o-logue – Choking confusion

Sunchokes are one of my favorite titillating tubers. Indigenous to North America, they are crunchy, white in flesh and are excellent sauteed or raw in...

Eat and drink local this February

Let’s celebrate February with some delicious food for thought. Or you literally could say, “Eat your heart out.” The tables are set, the special menus...

Somm–o–logue – Expressing espresso

Espresso relatively (or literally?) means fast. Its technology and service as a beverage was initially advanced to minimize factory workers coffee break-time. Coffee breaks were...

Zombie Dust hops to Heaven on Seven

Nearly a hundred patrons weathered the cold for a chance to taste cult beers from Three Floyds Brewery at Heaven on Seven Naperville, Tuesday...

Somm-o-logue – Martin(i)ez legend

Naperville has a love affair with vigorously-shaken supercold-neutrally-flavored vodka martinis served with olives. It's the cocktail of choice at wedding receptions, galas and many...

Somm-o-logue – Apple butter for cocktails

The following recipe for Oktoberfest Apple Butter took me several attempts and years to perfect. I like to use many apple varieties in the...

Somm-o-logue – Italian grapes in America

I love Italian wines. The French put the snobbery in wine and the Italians put the love into it. Honestly, I do think the...

Somm-o-logue – Adam’s Oktoberfest special

Wine is my passion, beer is my hobby and it's the time of year I begin my annual hunt for Oktoberfest style beer. One of...
Wine fest

Somm-o-logue – The Naperville Wine Fest is here

The Naperville Wine Festival is returning to CityGate Centre Friday and Saturday, August 23  and 24. The following tasting tips will help to make...

Chili enthusiasts fire up the night, despite record low July temperatures

On a morning that began at 54 degrees F in July in Naperville, more than 90 chili enthusiasts weathered the cold at the “Hot...

Somm-o-logue – The oak joke

The following is a conversation I had on a restaurant telephone many years ago... Saturday 2PM. Ring ring ring... "Good day sir," I answered. "Is the manager or...

Ales tap Naperville’s lagering pastime

Ale Fest taps off July 20 at Naper Settlement The inaugural Naperville Ale Fest taps off from 1-5PM Sat., July 20, on the historic grounds...

Somm-o-logue – Don’t boil your crabs – steam em’

I have always been curious of estuary waters and their effects on seafood. Spending summer weekends at the Jersey Shore, I often went crabbing...

Somm-o-logue – Madeira, quintessentially American

Investigations into colonial trade routes explain the accidental invention of Madeira – it's quintessentially American. Most Americans are familiar with the term Madeira. They probably...
Sauvignon Blanc

Somm-o-logue – Sauvignon blanc for spring

The first smells of lawn mowing, green leaves and flower buds trigger my love for sauvignon blanc. Sauvignon blanc’s origin is western France. It is...

Somm–O–Logue – Chardonnay, oak and salt

Sommeliers approach heavily oaked chardonnays with a litany of suspicion. They generally lack acidity, overpower delicate flavors and make foodstuffs taste saltier then they...

Somm-o-logue – Chocolate and wine

Chocolate's Latin name is theobroma cocoa–food of the gods. Chocolate may be refined into many different styles, degrees of sweetness and percentages of bitterness. Working...

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