Drive Thrutag:gapersblock.com,2016:/drivethru//22016-01-02T05:45:42ZMovable Type 4.38Friday Foodpic: Roasted Corntag:gapersblock.com,2016:/drivethru//2.913552016-01-02T05:36:24Z2016-01-02T05:45:42ZPicture by Renee Rendler-Kaplan from the Drive Thru Flickr Pool. Take care....Robyn NisiPicture by Renee Rendler-Kaplan from the Drive Thru Flickr Pool. Take care.]]>
The State of Food Writingtag:gapersblock.com,2015:/drivethru//2.913362015-12-31T18:00:00Z2015-12-31T19:08:38ZIn 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...Brandy Gonsoulin
an editorial, stating that "The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, [...] experts are not created from the top down but from the bottom up," effectively mourning the birth of the social media influencer and the Yelp critic alongside the death of the old-guard food writer.
Earlier this year, Chef Marc Vetri took similar mumblings public with his article, "How food journalism got as stale as day-old bread," insinuating that food media is awash in a clickbait and listicle crisis. He claimed that instant access to buzz content has forced "real journalists" to downgrade their standards by "pandering to the most basic, low-brow instincts of readers." Separately, Food and Wine launched FWx.com -- a digital platform aimed at "food-obsessed" Millennials -- in 2014. The difference in brands was stark, from a completely different design showcasing editorials titled "How to make reindeer cupcakes." ]]>
departure of food writer Mark Bittman from New York Times, the resignation of long-time Food and Wine editor Dana Cowin, and locally, the exit of Tribune feature writers Kevin Pang and Mark Caro. On the heels of planning for this article, the news that Gapers Block was going on a hiatus dealt another local food media blow for Chicago. Ask anyone on the inside about the state of food writing and you'll likely get a mouthful.
Before network television made food culture ubiquitous, we experienced food through gatekeeper food writers like M.F.K. Fisher and James Beard. Julia Child brought French cuisine to America and turned every home cook into a gourmand; The New York Times was the authority. Then digital put a damper on print's parade as publishing platforms gave us instant access to information as well as new culinary experiences and voices, allowing faster and more frequent content. Blogging platforms and Yelp made everyone a "food writer" or critic, and media now had cold hard data of page clicks and eyeballs (usually inflated) to sell to advertisers. Where to eat, what to eat and what's trendy in a noisy space birthed the clickbait and easy-to-digest listicles.
"I think on some level it's a false idea that people used to read all this thoughtful stuff, and now they don't," says Michael Gebert, local food writer, and founder of newly launched Fooditor. "If you wrote a piece in a major newspaper, you didn't know how many people looked at that article. Now you know exactly how many people did, and I think we are depressed because we've learned the truth." On one hand, you could say we've ushered in awareness of exposure, but on the other hand, we are lamenting the unfettered noise.
But food writing also suffered, and not for lack of talent or "pandering." In 2012, former New York Times food writer and editor Amanda Hesser came out saying that the struggle to make it as a paid writer was only going to get worse, especially as the popularity of food blogs deemed content a commodity. At the same time, online media allowed entry for more media start-ups, so where there "used to be one publication paying $1,000 for a piece," says Gebert, "now there's 100 paying $10." On the good side, there's more opportunity to enter the market; on the bad side, good luck feeding yourself off of it. To add fuel to the fire, expense accounts are far and few in-between, yet the expectation to have an authoritative voice is still there no matter the channel. And with the rise of native advertising as a practice, the pendulum is swinging further and further away from the writer.
Yes, food writing has changed because food media, the food landscape and the consumer has changed. We have more access to what used to be called fine dining; we can rub elbows with chefs. The oversaturation of restaurants has diluted the conversation. The age of information gave everyone a voice and a palate. The card is now in the reader's hand.
If we are mad, we only have ourselves to blame. We served up the bacon-wrapped hot dogs, the oversized cupcakes and "top ten hot spots" like a Pavlovian experiment; people voted with their clicks, and we turned around and sold it back to them. Gebert is hoping to lead that charge locally with Fooditor, focusing on more in-depth longform articles and storytelling. "Somebody needs to experiment, and I figured I was a good person to do that." Time will tell if it's what people want.
Gebert sees the light at the end of the tunnel. "I think we are in the exciting but low-paying. It's taking a lot longer than I thought, but the things that drove the ad business in the first place still exists, and somewhere, someone will figure out more and more ways of doing that to where enough money with flow through and it will work. We are the settlers in the old west trying to survive."
Food journalism isn't stale, nor is the food writer; they're just vying for space in the crowded model that feeds it. As long as we continue to measure content, the one that's easiest to digest may always win. ]]>
Mark Your Calendars: Supper Club Doc at Siskeltag:gapersblock.com,2015:/drivethru//2.912982015-12-23T11:34:56Z2015-12-23T17:50:53Z Fun fact I learned about the Old-Fashioned while watching Holly DeRuyter's documentary "OId-Fashioned: The Story of the Wisconsin Supper Club": Korbel set up a booth at the Columbian Exposition of 1893 to introduce the world to their brandy, which...Robyn Nisi
Fun fact I learned about the Old-Fashioned while watching Holly DeRuyter's documentary "OId-Fashioned: The Story of the Wisconsin Supper Club": Korbel set up a booth at the Columbian Exposition of 1893 to introduce the world to their brandy, which became popular with the Fair's many German customers, who brought it north to Wisconsin. The state is still the top buyer of brandy today, because hey, an Old-Fashioned with whiskey is downright heresy.
DeRuyter's documentary, which was crowdfunded (we enthusiastically covered it back in 2011), makes its Chicago debut on Jan. 23rd at the Gene Siskel Film Center (164 N. State) for two screenings. The film does a great job of tracing the origins and distinctive style of the (mostly) Wisconsin-based restaurant phenomenon known for its relish trays, ice cream drinks and fried perch, as well as the role the supper club plays in their community for being a beloved meeting spot for locals and tourists (even the Chicago gangsters of the 1930s liked them). It's hard to watch this on an empty stomach, so if you have a car, you can be at the Wisconsin border in an hour.
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Dinner at the New Johnny's Grilltag:gapersblock.com,2015:/drivethru//2.912422015-12-19T18:29:11Z2015-12-19T19:14:29ZAh, the ubiquitous diner-- where one goes to meet friends, cure hangovers, and linger over endless cups of coffee. To me, the perfect diner provides a rallying point for its community. Johnny's Grill, the Logan Square mainstay, has always served...Danielle Snow
Ah, the ubiquitous diner-- where one goes to meet friends, cure hangovers, and linger over endless cups of coffee. To me, the perfect diner provides a rallying point for its community. Johnny's Grill, the Logan Square mainstay, has always served up diner standards while offering the perfect position to people-watch across the square. When the original Johnny's Grill closed in summer of 2014, the iconic spot remained empty for a little over a year-- until August 2015, when it opened its doors again and the old-school Johnny's Grill signage remained untouched.
In fact, most of the interior is very recognizable-- counter seating, vinyl bar stools, laminated menus-- just brighter, updated. Chef Sarah Jordan, mostly recognized for her previous work as a pastry chef, now has her hands in all aspects of the restaurant and seems to know what the people want. The breakfast menu features tried-and-true standbys such as "Johnny cakes" and a full Irish breakfast (Jordan herself is originally from Dublin). However, when I visited recently, it was for dinner.
Along with updating the original Johnny's Grill space, Jordan also expanded into a defunct florist next door, creating the Flower Shop Bar-- a complete one-eighty from the old-school diner vibe. The Flower Shop is dim and quirky, with vibrant teal walls and light fixtures that seem to float above the bar. Drinks include cocktail classics, along with budget-friendly boilerplates and Moody Tongue beers on tap. Dinner options (also available at lunchtime) are varied and surprising: there's your double cheeseburger, yes, but also Irish Bacon Bap sandwich (thick-cut bacon, Swiss cheese, and giardineira) and, on my recent visit, a pleasantly spicy tofu Bahn Mi on a soft roll. Specials are ever-changing, and my friend and I polished off a bowl of fragrant red lentil dal. Definitely not a diner standby, but there was no complaining. On a past visit I also tried the fish and chips-- one of my personal go-to's-- and found it crispy but tender in all the right ways, and an appropriate diner portion (i.e.: large).
Yes, it may take some time for some to completely come around to the idea of a "new" Johnny's-- there are significant changes at this new iteration, but at its heart, it maintains that greasy-spoon vibe (just with less actual grease). Most importantly, it serves up lovingly-made food with a dash of personality-- and that classic people-watching perch.
Johnny's Grill is located at 2545 N Kedzie Blvd.]]>
Friday Foodpic: Eatalytag:gapersblock.com,2015:/drivethru//2.912392015-12-18T21:15:47Z2015-12-18T21:17:20ZPicture by KevinIrvineChi from the Drive-Thru Flickr Pool....Robyn NisiPicture by KevinIrvineChi from the Drive-Thru Flickr Pool.]]>
2015 Food and Drink Gift Guidetag:gapersblock.com,2015:/drivethru//2.911912015-12-17T12:00:16Z2015-12-18T16:07:51ZIf you're like me, last minute and holiday shopping go hand in hand. And if you're like me, the way to my heart is through my stomach. If you still have shopping left to do, these curated local food and...Brandy Gonsoulin
Housemade Macarons from RM Champagne
For the "likes finer things in life" foodie on your list, or the "I need something quick and easy that says thank you for doing business with me," housemade macarons packaged in a Tiffany's-inspired box from RM Champagne is a definite winner. They come available in quantities of 9 (for $10) or 12 (for $19) and you can even customize your own box with a mix of flavor choices such as violet and cocoa nib or classic favorites like peach and red velvet. Combine it with a bottle of bubbly and you're on your way to sealing the deal for 2016.]]>
Give the Gift of Romanian Tradition -- Onu Tuica Plum Brandy
If a spirit inspired by a 70-year-old Romanian retired police dog trainer, championed by a chef that specializes in Macanese food and made in collaboration with local distillers doesn't get you in the "we are the world" feels, the punch from it will definitely warm the spirit this holiday. This second year collaboration between Fat Rice, CH Distillery, Seedling Farms and Fat Rice's "janitor" Onu Aldea all started when Aldea returned from Romania last year with a bottle of traditional homemade Tuica, a very strong spirit distilled from fermented plums (think Grappa). Intrigued, Fat Rice chef Abe Colon took Onu to Seedling Farms to source thousands of plums and then turned to friends at CH Distillery to distill the juice. The Brandy has just finished distilling and is currently available online, or in-person at Perman Wine Selections (802 W. Washington) and at CH Distillery (564 W. Randolph) for $40.
Martinis on Demand
When you need a drink, you NEED a drank, and for those who'd rather drink the drink than buy the many expensive ingredients to make the drinks, newly launched Vitani will make your martini-loving, practical giftee very happy. The line of bottled martinis launched earlier this year by a Northbrook-based husband and wife team and come in five vodka-based flavors: Cosmo, Elderflower, Cucumber, Dirty and Citrus Ginger. Just twist, shake and pour. The aluminum bottles also chill faster and stay cooler longer -- like I said, when you need a drink...
Give the Gift of Italia!
Pasta, gravy, bold red wine...who doesn't love the food of Italy? Combine the two and you're bound to make someone happy. Start at Formento's sister concept Nonna's, with customized food packages featuring signature products from their retail shop like chef-made gravy or somm-approved wine. Nonna's will do the gifting for you by customizing your own ready to pick-up or delivered baskets. Now you really have no excuses.
If you want to show you're in the regional know and DIY, head over to Osteria Langhe (2824 W. Armitage) and grab Chef Cameron Grant's ready-to-cook popular menu item Plin -- hand pinched ravioli filled with la tur, parmesan, thyme and butter - then stop at Lush Wine and Spirits to pair it with wines from Italy's northern region. Suggestions include the Tenuta Olim Bauda Grignolino D'Asti 2014 ($18), the Bergadano Barolo 2010 ($37), a hearty Barolo at a bargain price, and if your giftee has been really nice, the Maison Anselmet "Le Prisonnier" 2006 ($164), a red blend from the Valle D'Osta region.
The Gift that Keeps on Giving
Food and storytelling are perhaps the two single things that separate us from the animal kingdom. Combined, they make for a great gift to receive and potentially reap the benefits. Chicago is brewing with many local cookbooks from Agate Publishing in Evanston, and if a cookbook is on your list, why not make it local. (All titles listed and pictured are available to order.)
The Eli's Cheesecake Cookbook ($17) showcases cheesecake recipes from the nationally famous company, as well as a history of Eli Schulman and The Eli's Cheesecake Company. The book also features 10 dishes from Eli's The Place For Steak restaurant, where Schulman first served his cheesecake.
Dinner at Home ($23) collects 140 recipes and stories from JeanMarie Brownson's beloved Chicago Tribune column of the same name and features a number of suggested menus for a variety of occasions.
Ina's Kitchen: Memories and Recipes from the Breakfast Queen ($15): This paperback reissue of beloved chef Ina Pinkney's first cookbook collects favorites from her namesake Chicago restaurant.
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories ($16): This incredible cookbook is local food blogger Jocelyn Delk Adams's love note to her family. The book includes 50 family recipes updated with modern twists.
Curb Style Mixology
What Plated and Hello Fresh have done for food, Cocktail Courier has done for drinks. Chicago's premiere mixology subscription box service that launched in Chicago early this year is perfect for the giftee on your list that loves subscription boxes. Unlike other options in the market, Cocktail Courier collaborates with local mixologists and vendors on recipes and ingredients then delivers all you need (minus the tools) to make 4-8 craft cocktails. Boxes start at $39.99 and can be bought in 3, 6 or 12 months subscriptions or ordered a la carte. You can also skip, suspend, or cancel anytime, and subscribers get free shipping. Send a "round of drinks" by gifting a subscription directly from the site or get in the spirit of the holidays with the special Yule Mule Cocktail. The seasonal box contains Stolichnaya Premium Vodka, spiced cranberry syrup, ginger syrup, fresh lime juice, angostura bitters and Stolichnaya Ginger Beer with a rosemary sprig garnish.
Sweet Sensations
Does your giftee have a sweet tooth yet appreciates craftsmanship from a local bakery who support sustainability that also tastes really, really good? Head to Lincoln Square's Baker Miller for a couple of treats like the popular take-and-bake cinnamon roll, Buck-eye chocolate peanut butter pie (pictured) or chocolate chip cookie dough.
Sportsman's Club Bar Kit
Popular neighborhood and industry bar, Sportsman's Club, is offering all ingredients needed to stir up an Old Fashioned (Old Grand-Dad Whiskey, house demerara syrup, Angostura bitters) or the signature Sportsman's Cocktail (Old Grand-Dad Whiskey, Zucca, Luxardo bitters, Angostura bitters) again this year with their DIY cocktail making kit for your favorite imbiber. Kits include all ingredients needed plus a mixing glass, jigger, bar spoon and a julep strainer just like the pros use. Kits start at $100.
Give an Artisanal Food Basket
Forgo turning to Harry and David or Edible Arrangements this year (seriously, you're better than that) and go local with a custom gift basket of artisan items from Bread and Wine, the chef-driven American Bistro off Irving Park run by two female entrepreneurs. Custom baskets include items from the onsite market, including their private label wines and artisan snacks. Baskets range in price from $75-150.
Give the Gift of the Duck
Duck Inn Chicago was voted this year's best restaurant by Eater Chicago and recently made US Today's list of top ten new restaurants in the country at number two...the friggin' country. Chef Kevin Hickey is spreading the love by offering his famous duck to-go this holiday season. For $65, let the home cook sit back and relax with a bird carved and plated with Yukon gold potatoes tossed in a combination of persimmon, honey crisp apples, sherry vinegar and tangerine juice. The duck can be picked up at the restaurant in Bridgeport or delivered via Postmates. (All orders for the holiday duck to-go must be placed at least 24 hours in advance and no later than 3pm on December 22, including via Postmates. To-go orders can be placed by calling (312) 724-8811, and pick-ups must be made on December 23 between 3 and 5pm.)]]>
Your Holiday Dessert Guidetag:gapersblock.com,2015:/drivethru//2.911312015-12-14T12:00:32Z2015-12-14T02:11:35ZLegend has it that Chicago-style cheesecake, known to be richer and creamier than its New York counterpart, was created in 1977 by Chicago restaurateur Eli Schulman. The happy accident came about because of a customer complaint that led Schulman to...Jeremy Owens
Legend has it that Chicago-style cheesecake, known to be richer and creamier than its New York counterpart, was created in 1977 by Chicago restaurateur Eli Schulman. The happy accident came about because of a customer complaint that led Schulman to develop a recipe for a dessert that pleased everyone. The story behind the invention of one of the nation's most famous desserts and many other tales of the famous Chicago culinary icon's life are now preserved in The Eli's Cheesecake Cookbook.
Beginning with the first cheesecake creation at Eli's The Place for Steak in the 1970s, the book tells the story of how Eli's was not only a pillar of Chicago's culinary community, it was also a noted celebrity watering hole. The cookbook collects some of the Schulman family's favorite celebrity anecdotes, which also act as introductions to recipes.
The release of the book coincides with the 35th anniversary of Eli's Cheesecakes, and finally allows home cooks to make Eli's famous cheesecake for themselves. . .and just in time for all of your holiday parties.
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Friday Foodpic: Chicago Botanical Gardentag:gapersblock.com,2015:/drivethru//2.911292015-12-13T17:43:52Z2015-12-13T17:48:13ZSubmit your pics to the Drive-Thru Flickr Pool....Robyn Nisi
Submit your pics to the Drive-Thru Flickr Pool.]]>
Some Like It Darktag:gapersblock.com,2015:/drivethru//2.911102015-12-10T20:51:07Z2015-12-10T20:59:44Z Three big stout events this week, beer fans. Tonight at Fischman Liquors, 4776 N. Milwaukee Ave., Lake Effect Brewing and Superdawg celebrate the release of SuperShake, a chocolate malt milkshake-inspired stout that joins the line of collaborations between the...Andrew Huffhttp://www.gapersblock.com
Three big stout events this week, beer fans.
Tonight at Fischman Liquors, 4776 N. Milwaukee Ave., Lake Effect Brewing and Superdawg celebrate the release of SuperShake, a chocolate malt milkshake-inspired stout that joins the line of collaborations between the brewery and hot dog stand. Starting at 6pm, stop by to sample SuperShake as well as SuperBier and WhoopskiBier. There will be Superdawg and Whoopskidawg samples to pair with their respective beers, ice cream to make SuperShake floats, and a raffle for branded glassware and other stuff. ]]>
Emporium Logan Square, 2363 N. Milwaukee Ave., for Not So Rare Daythis Friday, Dec. 11. Starting at 4pm, the bar will be serving up bottles of BCS and multiple vintages of its variants -- and they'll also have a very limited quantity of Rare, which will be raffled at 5pm. Here's the catch, though: you have to drink it, all of it, in the bar. Not even the Rare will be available to go.
Then on Sunday, Dec. 13, Half Acre releases the seventh edition of Big Hugs imperial coffee stout at its brewery and tap room, 4257 N. Lincoln Ave. In addition to the standard Big Hugs beloved by fans of dark beers, this year there will also be a vanilla-infused version, made using Tahitian and Madagascar vanilla beans. They'll both be available in 22oz. bombers, but only the regular version will be available for growler fills. ]]>
Chocolate and Cannabis: An Edible Arrangementtag:gapersblock.com,2015:/drivethru//2.910992015-12-10T14:30:43Z2015-12-10T17:09:28ZFood heals, figuratively, but starting next year, figurative will become literal in Illinois. And it will be sweet. Cresco Labs, Illinois's largest cannabis cultivator, and James Beard Award-winning chef Mindy Segal (Hot Chocolate) announced early this week their partnership on...Brandy Gonsoulin
Food heals, figuratively, but starting next year, figurative will become literal in Illinois. And it will be sweet.
Cresco Labs, Illinois's largest cannabis cultivator, and James Beard Award-winning chef Mindy Segal (Hot Chocolate) announced early this week their partnership on a line of edible products. It is the first partnership for both in the medical marijuana edibles industry (that's a legit thing), and a bold move for Chicago. The line, which will include a chocolate brittle bar, infused granola bites and an infused chocolate drink intended to be warm, is set to roll-out at licensed dispensaries across the state starting in February.
If your head is spinning, this is not a vision out of Half-Baked; ever since Colorado legalized recreational marijuana, edibles have become what some call the future of the industry, by providing traditional non-smokers with an alternative way to ease the pain. ]]>
cannabis-themed dinners and cookbooks, Segal is the first high-profile chef to attach her personal brand to a cannabis product. "We've all heard the expression 'it tastes like medicine' but there's no reason it has to," Segal said. "With my recipes and Cresco's technology, we're developing this line of products to be consistent every time and absolutely enjoyable to eat."
Don't run to Hot Chocolate hoping to get a contact high, as Segal won't be baking out of her kitchen. Consistency of drug delivery has been an issue in the edibles industry, and delivering the exact dosage requires more than just a KitchenAid mixer and a box of brownie mix. To ensure that consistency and adhere to regulations, all production will be out of a special kitchen built by Cresco Labs outfitted with regulated extraction tools and dipping machines.
For those who remember Big Star before it was Big Star (aka Pontiac Cafe,) you might remember Shirley -- the muffin lady who made some really, really good muffins. While she was a bit ahead of the growing edibles industry and the law (details, details), I'm sure she'd be proud.]]>
Foodie Fiction: David Baker's "Vintage"tag:gapersblock.com,2015:/drivethru//2.910592015-12-08T14:00:00Z2015-12-08T16:33:48ZAs of these past few weeks, window panes across the city of Chicago have begun to fog up and armchairs, left largely unoccupied during our lengthy summer, have begun to beckon once more. To me, winter months mean catching up...Danielle Snow
As of these past few weeks, window panes across the city of Chicago have begun to fog up and armchairs, left largely unoccupied during our lengthy summer, have begun to beckon once more. To me, winter months mean catching up on reading: more time spent on buses and trains (I'm quite the fair-weather bike commuter), less time going out as a form of entertainment.
Luckily, I can turn to David Baker's debut novel, Vintage, to satisfy my taste for adventure without the need to put on five additional layers of clothing. Sweepingly cinematic in scope, the story begins at a tucked-away restaurant in modern-day Chicago and whisks readers through French winemaking county, a rambling train through Alsace, musty German war archives and a Moscow prison. The objective: track down a long-lost war vintage, a wine lost to the Nazis during World War II that many had believed to be lost to history (or simply a myth).]]>
Vintage is a quick and rewarding read, satisfying the longing for far-flung corners of European villages and noir film intrigue -- or simply your next good meal.]]>
Because We Could Use a Treat Right Nowtag:gapersblock.com,2015:/drivethru//2.910532015-12-07T20:03:20Z2015-12-07T21:04:23ZBeginning at 11:30am tomorrow, the Palmer House Hilton (17 E. Monroe) will be giving out free brownies to celebrate National Brownie Day from its real, actual birthplace. Fun fact: in 1893, Bertha Honore Palmer (pictured), wife of dry goods merchant...Robyn Nisi
Beginning at 11:30am tomorrow, the Palmer House Hilton (17 E. Monroe) will be giving out free brownies to celebrate National Brownie Day from its real, actual birthplace. Fun fact: in 1893, Bertha Honore Palmer (pictured), wife of dry goods merchant and hotelier Potter Palmer, commissioned a simple, transportable "ladies' dessert" from the Palmer House chef to be served in box lunches at the Women's Building at the Columbian Exposition. Even more fun of a fact: brownies are easy to make and schlep to a holiday potluck. Bertha was a genius.]]>
Friday Foodpic: Chriskindlmarkettag:gapersblock.com,2015:/drivethru//2.910242015-12-04T18:58:56Z2015-12-04T19:00:44ZPicture by Gary Eckstein from the Drive-Thru Flickr Pool....Robyn NisiPicture by Gary Eckstein from the Drive-Thru Flickr Pool.]]>
Top Chef Season 13 is Backtag:gapersblock.com,2015:/drivethru//2.910122015-12-04T16:07:33Z2015-12-04T16:50:17ZTom and Friends are back on Thursdays at 9 CST!! This season takes place in cities across California, and while there are no Chicago chefs representing our glorious city, there is certainly no shortage of interesting contestants....Judy WuTom and Friends are back on Thursdays at 9 CST!! This season takes place in cities across California, and while there are no Chicago chefs representing our glorious city, there is certainly no shortage of interesting contestants.]]>
Get German Foodstuffs at Christkindlmarket!tag:gapersblock.com,2015:/drivethru//2.910052015-12-03T20:28:05Z2015-12-03T20:42:00ZStrudel and pretzels, yah?? Yah. If you're in the Loop this December, stop by Christkindlmarket in the Daley Plaza. More than half of the vendors at the market travel from Germany to Chicago to share their traditional offerings, including hand-made...Judy Wu
Strudel and pretzels, yah?? Yah. If you're in the Loop this December, stop by Christkindlmarket in the Daley Plaza. More than half of the vendors at the market travel from Germany to Chicago to share their traditional offerings, including hand-made holiday ornaments and wooden toys.
For the food-inclined, there is schnitzel, pretzels, potato pancakes, bratwurst, freshly-roasted nuts, and sweet candies. Also look forward to imported German beer (because let's face it, Germans do beer really well) or Glühwein (hot spiced wine)!
Chicago Location: Daley Plaza in the Loop (There's also a market in Oakbrook)
Dates & Times: Friday, November 20 - Wednesday, December 23
Sundays - Thursdays 11am - 8pm
Fridays & Saturdays 11am - 9pm
Thanksgiving Day & Christmas Eve
11am - 4pm]]>