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Ethnic & Cultural Influences Flavor Schaumburg’s Dining Choices

By Danielle Cybulski

The United States is often referred to as a melting pot of people that have come together to create a new nation. All of these groups have shared their culture and food styles bringing great menus to the table.

Schaumburg’s diversity of cuisine features everything from fast food outlets to exquisite fine dining establishments. Influences from all over the world gather here, enticing the taste buds to sample dishes from over 200 restaurants. It is easy to see that the various ethnicities who have made Schaumburg their home have also had an influence on its dining.

The flavors of Thailand excite the palate. From hot and spicy to sweet and sour, Thai cuisine is an adventure for the mouth and differs between the regions of the country.

Central, Southern, Northern and Northeastern all have specialties that make up the whole of what is considered Thai cuisine. Curries and pan noodles, stir frys and soups are brought to life with hints of lime, spicy chilies, sauces and other fresh spices.

“As our restaurant name implies, we add an authentic Thai flare to the Schaumburg dining scene,” said Tom Loo, owner of Thai Garden. “Schaumburg and the northwest suburbs in general are very diverse communities. There are many different ethnic groups and the people here are well educated in different ethnic culineries. We serve authentic Thai foods.”

Indian fare blends unexpected spices to produce inventive results. Southern Indian cuisine plays more to the vegetarian majority while Northern Indian features more meat dishes. Gaylord Fine Indian Cuisine tempts diners with such authentic dishes as tandoori chicken, which is marinated and then grilled in a clay oven.

The menu at Pita House is steeped in Mediterranean flare. Kefta Kababs are prepared with charcoal-grilled beef sirloin, the flavor brought out by parsley, spices and onions. Try a tasty falafel for a vegetarian alternative. Ashraf Tbakhi, manager of Pita House points out that “Our food is considered healthy. Our menu offers a good selection of Middle Eastern dishes with vegetarian and non-vegetarian dishes...I think it is a chance to experience another culture.”

All-American favorites are plentiful at Red Robin; Houlihan’s and Fin McCool’s inspire the luck of the Irish; Maggiano’s and Rosebud offer a slice of Italy and Bonefish Grill and McCormick & Schmick’s make for a deep-sea adventure. The tastes of the world showcase Schaumburg’s deep roots in diversity. Families, friends and coworkers converge to enjoy each other’s company and share new experiences of both culture and cuisine. Visitors come from near and far to sample the tasty delights from all over the globe in the melting pot of Schaumburg.

Don’t Put a Cork in it
Trends in Wine Packaging

By Danielle Cybulski

Bottle or box? Cork or screw cap? Wine packaging has come a long way from the barrels that housed the beverage long ago. This primitive method of preservation was eventually stomped out like a grape. Bottles were introduced and have been the primary packaging choice with corks keeping the liquid inside fresh.

While these glass vessels have proven themselves through time, satisfactorily preserving wine, a somewhat new trend has been peeking out from behind the dusty bottles – boxed wine. This concept has been embraced in such countries as Australia and France, but has not caught on as intensely in the United States. This may be due to the fact that “premium” wine is not often packaged in this way. However, a few companies are trying this innovative technique – and why not? Many may frown on wine in a box, thinking it takes away from the taste and ambiance a bottle of wine promises; really, this nifty container puts up a good fight touting great advantages. Wine in a box equals less waste, less cost for producers and consumers, more room in the refrigerator and easy transport.

The box serves the purpose of stability while an all-important, vacuum-sealed bag inside holds the wine. A spout is attached to the bag and plays a vital role in keeping the wine fresh, allowing no air to seep within. With traditional bottled wine, after the cork is removed, air penetrates the bottle proving to be hazardous to the wine. It’s just like with any other fruit. Once cut and exposed, fruit starts to break down and turn rotten just as the grapes do in wine.

An alternative to corked bottled wine is the screw cap. WineStyles in Schaumburg sells wine by the bottle with both corks and screw caps. Screw caps allow for resealing the wine and avoids the problem that corks sometimes bring into the equation. “Screw caps...are commonplace in lots of countries because of long-term storage ability,” but “two to three percent of all wine that is produced goes bad before the stores can sell it” because of the effect corks can have on it, said Reggie Townsend, Proprietor of WineStyles. “Screw caps eliminate that.”

At least for now, many people believe that there is no favorable alternative to bottled wine and that boxed wine is somehow inferior. Townsend noted, “My judgment is, wine is good if you taste it and it’s good to you.” It may take years to sway stubborn bottle lovers to give in to this new phenomenon. If the non-believers would only try it, the box just might be a delicious surprise. But, if the switch seems impossible to attempt, the screw capped bottled might be the next-best choice.