Chef Jaime Laurita prepares some summertime treats to cool you down in the hot summer months and talks food, mood and celebrities with Ryan and Val on "Windy City LIVE."
Jaime exudes positive energy, he is high-style and passionate about the value and integrity of organic foods. His reputation for blending healthy living with high-style culinary experiences has given him the opportunity to connect and collaborate with many of the world's top entertainers.
His emphasis is on fresh, healthy cuisine that feeds the soul as well as the stomach. He is driven by the challenge of keeping artists physically and emotionally "up, energized, and feeling great" by meeting their unique nutritional needs while on the road.
Jaime's clients include:
2007 - The POLICE!
The Red Hot Chili Peppers
Stone Temple Pilots
A graduate of the Culinary Institute of America, Jaime has trained with some of the best chef's in Italy and France.
Jaime Laurita's Recipes:Beantrees' Thai Organic Iced Coffee (serves 2)
1/3 cup Beantrees whole organic coffee beans, I prefer the dark roast or 1/4 cup dark roast ground
2 cups of water
4 cardamom pods (use whole pods if adding to grinder) or 1/2 tsp. ground if adding to pre-ground coffee
2 tablespoons Wholesome organic blue agave maple syrup or 2 tablespoons dark
1/3 cup half and half or evaporated milk
1/2 cup whipped cream for garnish (optional)
In your coffee grinder, grind your Beantrees Coffee and cardamom pods. (If not, simply mix up your pre-ground coffee and cardamom.) Brew your blended coffee then add your agave maple syrup or sugar and let it cool or refrigerate.
Fill two tall glasses with ice then fill 3/4 of the way with coffee.
Top it with evaporated milk or half and half.
Finish with a scoop of whipped cream for garnish.
Jaime's Summer Soba Noodle Salad with Citrus Ginger Dressing
1/2 cup Kikoman Ponzu
1/4 cup of rice wine vinegar
1 tablespoon agave nectar or honey
2 tablespoons of toasted sesame oil
1 garlic clove crushed and chopped
1/2 teaspoon Sriracha hot chile sauce
Throw above ingredients in a bowl, whisk it and chill it!
1 pack Hakubaku Organic buckwheat soba noodle
3 cups of cubed organic watermelon
2 cup of cubed organic mango
1/2 cup chopped red onion
1/2 cup chopped organic green onion
1/4 cup chopped cilantro
1 heaping tablespoon chopped of Sushi Chef pickled ginger
3 tablespoons fresh toasted whole sesame seeds
Simple method for this one folks...
Add soba noodles to rapidly boiling lightly-salted water for 4 minutes, then strain and shock them in ice water, then strain one more time.
Add chilled dressing and toss
Add the rest of the ingredients and toss again and chill
Garnish with the toasted sesame seeds
Want to impress your guests... serve this salad in the hollowed out watermelon and bring it to the summer BBQ and watch everyone applaud.
To learn more about Beantrees Organic Coffee, head to
For more information on Project Ladybug: http://www.projectladybug.org/