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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Sunday, May 22

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Dessert Fri Oct 08 2010

Got Goat (Milk)?


Sure, this once humble creature has been enjoying unprecedented fame thanks to a certain Top Chef darling and her newish West Loop restaurant. But delicious preparations of goat and its by-products can be found all over town, including a range of sweet treats.

For goat-on-the-go, pick up some goat milk caramels at Fox & Obel (401 E. Illinois St., 312-410-7301). The high-end Steeterville grocer carries varieties made by San Francisco-based Happy Goat Caramels as well Paris Caramels' crunchy-sounding but instantaneously addictive goat caramels with buckwheat.

For a cooling treat, take a stroll in Ukrainian Village and stop for goat cheese cashew caramel gelato at Black Dog Gelato (859 N. Damen Ave., 773-235-3116). But be sure to call first. The goat cheese gelato is not always on the menu, and when it is, it goes fast.

Salute fall with Chilam Balam's (3023 N. Broadway St., 773-296-6901) new cajeta cheesecake with chocolate-Maria cookie crust, pumpkin ice cream and hazelnuts. Cajeta is a Mexican caramel sauce made from goat milk. Tangy and rich, its use here is brilliant. This intimate Lakeview eatery also uses goat to satisfying savory ends. Don't miss the goat cheese enchilada with red chile and roasted carrots and turnips.

Prefer to drink your dessert? Then, take the sweetener of your choice to a fresh goat milk latte at Ravenswood's City Provisions Delicatessen (1818 W. Wilson, 773-293-2489), a soothing way to end any meal.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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