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Ann Baker has been in the food and wine "biz" now for almost 20 years. ShI had an early sort of mid-life crisis and decided to quit a managerial position at a large downtown ad agency in pursuit of a culinary degree. Ann survived the professional certificate program at the Cooking & Hospitality Institute of Chicago (now a division of Cordon Bleu). The years that followed included jobs in catering, working as a personal chef, teaching, writing, restaurant and wine shop gigs, and most importantly... becoming a mom.
Romaine Salad with Gorgonzola Dressing
The richness of BelGioioso’s CreamyGorg provides the perfect counterpart to the chilled romaine lettuce, bright tomatoes, and salty pancetta in an Italian twist on the iceberg wedge salad
