Chef Ina Pinkney
Ina Pinkney was the Chef/Owner of the Dessert Kitchen Ltd. For 10 years and supplied private customers, restaurants, caterers and hotels with desserts.
She opened Ina’s Kitchen in 1991, which quickly became Chicago’s premier Breakfast restaurant and is now the Chef/Owner of INA’s, an American Food Restaurant serving Breakfast, Lunch and Dinner in Chicago’s trendy West Loop Market District.
Ina did Research and Development for recipes for The World Bok Encyclopedia, Christmas Around The World, The Popcorn Institute and Quaker Oats. She has taught cooking classes for Williams- Sonoma, Marshall Field’s, Carson Pirie Scott and the Treasure Island Cooking School.
This media-savvy professional with a camera- ready personality has appeared twice as a guest on SWEET DREAMS with Gale Gand on the Food Network and was featured on THE BEST OF on that network as well. She is a frequent and welcomed guest on local news and cable TV and has done interviews on radio shows in the U.S. and Canada. Ina has appeared on THE OPRAH WINFREY SHOW and is often cited by Oprah during episode for having some of the best food in Chicago. You may recognize Ina from her national commercials for Quaker Oats where she appears as herself.
In April 2005, INA’s was the subject of a CNN show called The Turnaround. Articles about her have appeared in The New York Times, Vogue, The Chicago Tribune and Chicago Sun-Times, Gourmet, Crain’s Chicago Business, Midwest Living, Restaurants and Institutions Magazine and Nation’s Restaurant News as well as trade and in-flight magazines.
In demand because of her wealth of life experience, she has been a guest lecturer on Entrepreneurship at Northwestern University, DePaul University and the University of Illinois, Chicago. Ina has been on the Board of Directors of the Chicago Chapter of Les Dames d’Escoffier, was Vice President of The Women’s Foodservice Network and was honored by the Women’s Foodservice Forum in 2004 as a “Woman Making Her Mark”.
CRANBERRY WALNUT RAISIN RELISH
3 bags cranberries, fresh or dry frozen
2 cups sugar
10 oz. red currant jelly
1 Tbsp. unflavored gelatin (1 envelope)
1/4 cup cold water
1 cup walnuts, chopped
1 cup raisins, golden
Wash and pick over cranberries.
In a saucepan, combine cranberries, sugar and jelly. Mix well and bring just to a boil. Lower the heat to medium and stir occasionally for about 15 minutes, until the cranberries pop.
While the berries are cooking, combine the gelatin and the water and stir to dissolve.
Remove the berries from the heat, cool slightly (about 5 minutes) and stir in the gelatin mixture, the walnuts and raisins.
Refrigerate and store in a covered container.