This deliciously gruesome zombie cake was created by the always creative Bleeding Heart Bakery. Fortunately, It's pretty easy to disable this zombie -- just eat its brains!
Join the Drive-Thru flickr pool!
— Andrew Huff / Comments (0)
This orange heirloom tomato would be perfect for a Halloween jack'o'lantern centerpiece. Photographed by Damon Taylor
Join the Drive-Thru Flickr Pool!
— Andrew Huff / Comments (0)
Dessert/Erotica 140 characters at a time.
If you're like me and daydream about buttercream, chocolate ganache, and anything with a buttery, flaky crust...and are a borderline-might-actually-be-a twitter addict then you need to add these sugarcoated tweeple to your follow list ASAP. Tweets about delicious treats maybe not be as good as eating them but they are titillating -- it's dessert foreplay, if you will.
— Shanna Quinn / Comments (0)
Here's the first Friday Foodporn! Each Friday, we're will now feature a photo from the Drive-Thru Flickr Pool and feature it here on the blog. This first shot is of purple and green onions at the Green City Market, photographed by Swanksalot.
This doesn't look like it's for the squeamish, what with its recipe for human-incubated yogurt, but newly launched magazine Food + Sex looks like it offers some thoughtful essays or photo collages about composting, factory farming and bees, along with some material that seems a little less food related. The magazine is a "combined effort of artists, writers, farmers and foodmakers, exploring how desire shapes the food environment." You can check out a list of articles on the web site, but to really find out what these artists and foodmakers have to say, or to show you, you'll have to order a copy (for $10) online.
— Lori Barrett / Comments (0)
Holy Jebus! I just ate the best Wonton Soup of my life. This was accompanied by some life changing chicken wings and some unusually light and fluffy shrimp fried rice.
I've been having tummy issues and when my favorite internal organ isn't happy, neither am I. The one food I am able to consume, no matter how miserable my guts are, is Wonton Soup. I am convinced it has powerful healing properties. My latest slurp of this medicinal goodness was simply amazing; hence, I felt compelled to share. Likewise, I always know when I am truly sick when wine doesn't sound good. So, something is seriously awry in my belly, and rest assured I will take this up with my docs. But enough about my GI track...
Get thee to Great Sea restaurant post haste. This joint has some sublime Chinese chow. Now, I have no idea if its authentic or regional or anything like that. I just know its good. Upon first glance at the menu, its nothin special. Just your usual Chinese take out fare. But lordy lordy, the execution of these dishes really sets this place apart.
Take for example, the Wonton soup above.(Apologies all around for the crappy quality of my phone pics.) Its lightly salty, chicken-ish broth is nice, but its all the added goodies that blew my mind. Wide chinese noodles, tiny shrimp, greens, and wispy threads of egg are in generous quantity. Even the mushroom slices had real texture. Now, there are no dumplings in here per say, but who needs em when you have all the ingredients in tastier form swimming in the bowl?
Oh, and I bet you have an opinion on chicken wings. Really, who doesn't? The Spicy Sweet Chicken wings here will blow your mind. First off, they are trimmed and fried to make a lolipop is crispy chicken form. The sticky glaze is sweet and spicy as advertised and plentful, which makes for a nice drizzle on a side of white rice. Not only are these little treats unbelieveably tasty, but way less messy than you average wings or drummies. The trimmed bone as handle keeps your fingers free of sauce. Next TV viewing party I host, I'm totally ordering up a ton of these. Start angling for your invites now, or hustle to Albany Park for your own.
Great Sea
3254 W Lawrence Ave
(between Sawyer Ave & Spaulding Ave)
Chicago, IL 60625
(773) 478-9129
— Christine Blumer / Comments (3)
At last week's All Candy Expo, I wandered the aisles in search of what's new in the snacking world in terms of sweet and savory snacks--even though the event is the "All Candy Expo," the subtitle is "It's All About Sweets & Snacks." This breaks down into show floor that's a lot of candy, some nuts, a lot of chip brands, and more meat jerky companies than you ever thought were possible.
Needless to say, I found a lot of novelties, some tasty treats, and products I never thought were imaginable. Check them out after the jump.
— Jill Jaracz / Comments (5)
Not to be outdone by the food, many beverage companies also had interesting products at this year's National Restaurant Association Show:
Smokin' cocktails. Give your cocktail an other-worldly feeling with Mistystix, a patent-pending cocktail stirrer that has a capsule for food grade dry ice. Put a small amount of dry ice in the capsule, click it shut, and insert it into your cocktail. The ice carbonates and cools down the beverage and lasts for anywhere from 3-8 minutes. These aren't yet on the market, but I wouldn't be surprised if you started seeing them in clubs soon.
— Jill Jaracz / Comments (1)
I've finally come out of my food coma, first induced by a few days at the National Restaurant Association (NRA) Show, followed by a couple of days at the All Candy Expo.
Although the NRA exhibits span two halls and feature anything you could possibly want in a restaurant (Viking stove, menus, Irish pub furniture, etc.), the food and beverages are the big draw, and it's easy to eat yourself silly with all the great products that might be at or coming to a restaurant or retail outlet near you.
After the jump, I'll fill you in on some of the best and/or most interesting products I found at the show.
— Jill Jaracz / Comments (4)
Haagen-Dazs did not ask me to write this, but you'd think they were underwriting my next trip to Aruba by what I'm about to say: their Five collection is awesome--and I'm not an ice cream fan. The pitch is that this ice cream only has five flavors, which are boldly spelled out on the packaging: eggs, cream, sugar, milk, and the flavor of the ice cream (passion fruit, brown sugar, ginger, vanilla, milk chocolate and coffee). I've tasted half of these so far and think they're off the chain--incredible flavor, creamy, and thankfully, they come in a small size.
— Robyn Nisi / Comments (0)
McDonald's may be ending their annual Shamrock Shake offering soon, so rather than slurp down that bad boy, why not throw it into a batch of cake mix and make yourself some cupcakes?
— Robyn Nisi / Comments (0)
Finally, I party I can really enjoy: on a Saturday morning, I was among a group of people conducting a blind taste test (and informal award ceremony) of donuts from four South side bakeries.
But is there such a thing as a crappy donut? Well, if you've ever hungrily eyed a pink and orange-colored box soaked with grease stains in the office breakroom, you know it's possible to eat an unsatisfying donut. Really possible. But this event was different, as we sampled a range of locally made test subjects. Overall, the donuts that we sampled were delicious--but when you get all of them together in a room, you can tell which ones are winners and which ones get a participation pin.
— Robyn Nisi / Comments (0)
Chicagoist has been exploring the city's latest culinary superstar, Laurent Gras's L2O. There's plenty of foodporn to be had, both behind the scenes and on the plate (Gras and his team produce plenty of foodporn of their own on their blog). You also get a look at the restaurant's decor. The series culminates on Monday with an interview with Gras himself. If you were intrigued by L2O's appearance on the Chicago episode of "No Reservations," this will only whet your appetite further for an increasingly hard to get reservation.
— Andrew Huff / Comments (0)
Curious about making (and tasting) apple cider at home, I joined some community garden farmers for their cider making. Here's a flickr photo set for a step-by-step. The flavors were full and dynamic.
— Chris Brunn / Comments (0)
Pulled pork sandwich, cole slaw, mac and cheese and more sauce. From Smoque, located at Grace and Pulaski. Two times in one weekend. No embarrassment, just please give me what I ordered yesterday. Thank you.
— Robyn Nisi / Comments (0)
VeganYumYum has posted a humble instructional to help bloggers photograph food. If it will teach us how to take photos like their blog has been posting, it'll be well worth a read. Also not to be missed is my personal favorite list of tips on food photography from Heidi Swanson's 101 Cookbooks masterpiece.
— Chris Brunn / Comments (0)
Rarely does anything good come of dinner with one's ex. Last week, such was not the case when pastry-chef Chris and I broke bread in Oak Park. Not because of our so-so meal at the has-been Pasta Shoppe on Oak Park Avenue (originally to be the subject of this post). But from finding the truly phenomenal Lido's Caffé, tucked away on Marion Street in the heart of the downtown Oak Park.
When Chris suggested strongly that we visit the newly opened Lido's, given his line of work I expected something good. So let me get this out of the way first and everything else will be commentary: this place is a doppelganger in quality and (almost eerily) appearance of my all-time favorite hometown Italian caffé and gelateria, NYC's Rocco's Pastry Shop on Bleecker Street in Greenwich Village. A counter lining one side of the long space punctuated by pastry and gelato display cases, an imported espresso machine, locals nestling into their Tribs and laptops while tucking into Italian cookies--this New Yorker had the sneaking suspicion he had just found a convenient new home on the Harlem Green Line.
— Mike Doyle / Comments (1)
As a kid, I was dragged to Italian folk dancing classes, which were held in a decrepit building in a seedy part of town. Most of the dancing involved moving around in a big circle, and I'm pretty sure it was to the tune of Neil Diamond's "Coming to America." The endpoint of the dancing classes was to perform in a late-summer local festival. I had to wear a peasant outfit. Neil Diamond provided the background music, again. I hated it. But I loved the festival's food, notably the genetti.
Genetti cookies are a somewhat soft, nondescript vanilla cookie covered in a colorful, anise (licorice)-flavored glaze. They tend to show up at Italian holiday celebrations, notably Easter and Christmas. Maybe the last thing you'd think of as a decent cookie flavor would be the sharp sting of anise, but trust me--like rum or amaretto, anise softens in taste when combined with heat and a high sugar content. Anise shows up in a lot of Italian sweets in much stronger concentrations--biscotti and cakes, notably--but here is a good genetti recipe to ease you into baking with the licorice-flavored stuff.
— Robyn Nisi / Comments (0)
Now that my heart is no longer aflutter and my breathing has returned to normal, I'm clear-headed enough to write about the encased meat sandwich that lured me to Hot Doug's on Friday. Kevin Haas won Time Out Chicago's contest to have his hot dog made and sold at Hot Doug's. It admittedly wasn't the sandwich I voted for, but I was delighted to try it anyway. I love the concept of combining a variety of different ethnic cuisines into one meal. And it almost works really well. But only almost.
The chorizo sausage is one of the best I've had. It packs a lot of flavor and spice in each bite, and it's not so greasy that you end up with orange juice running down your chin which was nice. Fat may add flavor, but too much fat flattens the flavor and ruins the taste. The spiciness of the chorizo was expected and enjoyable for the first couple of bites, but the spice of the sausage combined with the chili mustard quickly became overpowering and drowned out the flavors of the Asian pear chutney and the paneer. Which was a shame, because the chutney was heavenly and made only better by the chili mustard. The paneer was fried, which I hoped would add a little flavor to an otherwise bland, but soothing, cheese. Unfortunately, the paneer was cold when it was placed on top of the sausage, and served in large chunks, so they mostly fell off while I was eating. If the cheese had been in smaller pieces, so they stayed on top of the sandwich, or if the cheese had been soft and melty so it stuck to the sausage, I think the paneer would have provided the cooling sensation that it provides in many Indian dishes.
So while I had a very, very enjoyable lunch and would even end up ordering this sandwich again, I'd probably split it with someone because by the end of the sandwich all I tasted was the chorizo. Thankfully the ingestion of duck fat fries (which are so amazingly good) provided enough grease to counteract some of the spice so I could eat without sniffling while sitting just a few feet from Anthony Bourdain. Maybe I'm not done swooning after all.
— Cinnamon Cooper / Comments (1)
This Chicago Tribune article helps readers wade through the fried dough options in and around the city -- and suggests where to buy them. They have also included a delicious photo gallery.
The Gulab Jamon, "A small dark doughnut hole of flour and milks (powdered, regular), steeped in a sticky syrup of rosewater and sugar (and sometimes cardamom) until it's spongy and dense, and sweet," looks particularly delicious.
(Don Churro's churro pictured. Photo from the Chicago Tribune.)
— Gemma Petrie / Comments (0)
I took a trip to one of my favorite places in the world this past Friday to see Feist: RAVINIA!
For those who haven't made the journey, the Ravinia experience begins with the trip up the Metra Union Pacific North rail line, steadily weaving through the lush suburbs (Kenilworth, Wilmette) as you leave the city, arriving at Ravinia Park a half-hour later. The lawn is really the only exciting place to be during the show, especially when it comes to the food: some people bring gourmet eats to be placed on dainty little tables with elegant candles and silverware, and others walk in with a few bottles of cheap wine and a bag of chips. It's truly a beautiful sight to see the patchwork of blankets and tarps that spread across the lawn. Even Leslie Feist herself started talking onstage of her curiosity of what was going on in the lawn section of the theater, seemingly miles from the stage. We ate on.
I took a minute to take some pictures of the spreads around me. For your enjoyment...
— Robyn Nisi / Comments (0)
Natalie of Bake & Destroy! made some Chicago flag-themed cupcakes, topped with rats, as treats for a recent craft show. Chef Michelle Garcia liked them so much she asked to adapt the recipe for Bleeding Heart Bakery's Girls Rock Chicago benefit cupcakes.
Buy one of these tasty treats and a dollar will be donated to the nonprofit music education program. Sweet!
— Andrew Huff / Comments (0)
We dashed for ice cream: espresso Oreo, strawberry and vanilla chocolate chip - all vegan. Two friends and I had just finished dinner using veggies from Green City, when we realized we needed a treat. One of them called. How late are you open, he asked? 9 p.m. We were soon walking down North Avenue, wandering if fast enough. A few traffic lights slowed us down. Some 21 minutes remaining ticked down to ten. We were those last minute customers, but the staff gladly obliged. The cones were vegan. I took the sugar cone - the one I remember loving from childhood indulgences two and three scoops deep. He momentarily left for the cone, and then returned telling me that he'd double-checked to make sure it was vegan - so nice. Each of us took a different flavor. I sampled all three before deciding. The vanilla chocolate chip tasted the fullest to me, with a nice round flavor. All were smooth, and the espresso had a nice coffee flavor. The strawberry was the scooper-man's fav, he enthusiastically told us. Most importantly, each of us liked our flavor the best. My two pals had planned to work out, and they did. I walked with them to their gym. Cardio was next up after dinner and vegan ice cream. Just Indulge, 1755 W. North Ave., (773) 486-6680.
— Chris Brunn / Comments (0)
Indiana University based photographer, Zach Kowalczyk, has a charming flickr set of food that takes the shape of its container.
via Slashfood
— Gemma Petrie / Comments (0)
I love bacon. It’s true. But who doesn’t? I know of no other creation of mankind that can turn a person’s moral upstanding right on it’s fickle head as bacon. Every vegetarian I’ve ever known has either dreamed fitfully or fallen headlong into a bacon dalliance. I was one of those vegetarians, once. I sniffed it in rapture at the hip south city diner where I waited tables in my home town. But I didn’t touch. No. Not Yet.
Not until shortly after New Year’s Eve 2001 did I cross that blissful fatty cured belly line. And after 5 years of vegetarianism, I thrust myself bodily into a long and enduring relationship with bacon. It is, at present count, the longest most enduring relationship I have had, outside of that with my hairdresser. Yes. I have a long term relationship with my hairdresser, what of it? She gets me, alright.
— Rachel Humphrey / Comments (0)
Tod Mun and it’s reputation runs the line from much maligned to utterly forgettable. This little fried treat more often resembles the exact flavor and texture of disinfected shoe soles than a delicate lime inflected pillow of deliciousness. It is a tremendously simple thing: fish, and sometimes shrimp also, are pureed with long beans, curry, lime leaves and eggs, made into little patties and fried. They are traditionally served with cucumber dipping sauce. Together the two make a fresh lip-smacking treat, if done right. Somewhere the balance gets lost often, it is easy to make the collagen in fish become spongy and chewy. And taken overboard, lime leaf can taste more like furniture polish than one of my favorite things.
I have tried Tod Mun at nearly every Thai place I have entered in this city, and it has been many…perhaps too many…but that’s for another day.
Honestly, at it’s best it is hands down my favorite Thai treat, well, next to a really well executed green papaya salad. These two dishes require a certain level of skill and sense of balance, which makes them an excellent gauge for a kitchen’s commitment to good solid cooking.
Here are a few of my favorite Tod Mun, and be assured that they are just the tip of the iceberg for these three really special Thai spots:
TAC Quik: Thai Authentic Cuisine. Ask for their Thai menu. So incredibly good, the whole fish is also incredible as is this insane anise scented stew. God love’em, get over there.
Spoon Thai: one in a stretch of pretty good Thai spot on Western, they do these sorta lame lunch specials, but at night when you can get the special Thai menu, it is so good. There are these chive dumplings that are gooey and chivey and just excite me.
Sticky Rice: Um…northern sausage? Coconut water in a shell….I have had some very very exciting food here. Damn…
Honestly I was tempted to say that each of these places has my favorite Tod Mun, but that’s not possible, they are seriously head to head. Make sure to try these little swimmer patties, they are incredibly satisfying and just make you want more.
— Rachel Humphrey / Comments (0)
Foodporn lovers, take note: Bleeding Heart Bakery has its own flickr account, loaded with photos of its tasty treats.
— Andrew Huff / Comments (0)
According to some less-obscure-than-you'd-think British formula, the third Monday in January (Blue Monday - not to be confused with the rockin' but still actually kind of depressing New Order tune) is always the most depressing day of the year. It has something to do with compounding accumulated debt with grey weather, number of days since Christmas, number of days since breaking your new year's resolution, etc. While it may be a week later, we're hardly in the clear, and if you're like me, you're in need of a little sunshine, metaphorical or otherwise.
Enter new food blog One Trick Pony, who, with her cooking photos and banter, is clearly anything but, and is sure to warm you up inside. And maybe even make you want to stay inside and attempt to cook a duck. (Or not.) Only a week in, and the author's kitchen has already seen many a good meal come through -- more, please! Add to the goodness some tips for Chicago groceries that range from Aldi to Joong Boo Market, and the following video, and you should be set to fight the winter blues for a long time to come.
— Andie Thomalla / Comments (0)
Back in September, Guy Fieri from the Food Network show "Diners, Drive-ins and Dives," interviewed the minds behind BBQ masters Galewood Cookshack at the Logan Square Farmers Market. The episode aired January 14 but we have some footage for you to drool over in anticipation of barbecue season (and better weather). Fieri also visited Smoque recently; the next airing of that episode will be Monday night.
— Robyn Nisi / Comments (0)
Dia de los Muertos, the Mexican holiday celebrating the dead through art and food, begins today. If you're looking for the sugary, colorful calaveras (skulls) and sweet egg bread (pan de muerta) that are the symbols of the holiday, a nice Sun Times article (mentioned in the Quick Links below) sums up where to go. If you're looking to buy some things online, local confectioner Dulcelandia has a nice selection. And if you're a foodie with a hankering for the gourmet stuff, your buddies at Vosges have come up with a nice trio of chocolate skulls for your indulgence.
— Robyn Nisi / Comments (0)
The first annual LTH Forum Photo Contest has decided on their winners, all of whom took very compelling pictures of meat!
— Robyn Nisi / Comments (0)
Summertime is a good time for food porn. Colorful, varied, and never boring, I find pics of summer dishes to be almost better than eating the darned thing. So when I got my hands on a recent Smitten Kitchen post about a Summer Berry Pudding, I began planning my own foray into photographed cooking. I was going to make the Summer Berry Pudding. And it was going to be artful, clean, and delicious. Just like the photos.
— Robyn Nisi / Comments (0)
In preparation for its last service on June 30, the Lincoln Park restaurant Ambria has started a website to celebrate the end of their 27 years in business (take a look at the extensive foodporn section of the site). To further go out with a bang, Ambria is holding a series of special events and menus on Saturday.
— Robyn Nisi / Comments (0)
Our comrades in foodiephileness at LTH Forum are holding their first annual Food Photo Contest that ends June 30, so get over to the site to check out the rules. Finally, there's an incentive for enduring the stares of puzzled waitstaff and fellow diners when you whip out your digital to take pictures of your meal. And theirs.
— Robyn Nisi / Comments (0)
Cold spicy tofu with peanuts at Lao Sze Chaun
Sure, there are lots of Chinese restaurants in Chinatown, but it turns out that almost all of them of them (like the vast majority of Chinese restaurants in the US) serve Cantonese food. Now I'd never disparage Cantonese cuisine, which can serve up some real delights, but its the spicy Sichuan dishes that really capture my heart, so I've always been a little disappointed with Chinatown here in Chicago... that is, until a friend told me about Lao Sze Chaun.
— Paul Goyette / Comments (7)
The proprietor of The Nile
People always recommend Cedars (or Cedars of Lebanon as it was previously known -- that's a story for another post) as the best spot for middle eastern in Hyde Park, but I've always liked The Nile even better. It's a much cheaper and less ambitious restaurant, but the hummus is the best I can remember having anywhere, and the sandwiches are both delicious and massive.
— Paul Goyette / Comments (5)
We're reviewed Tanoshii in the past and have followed Sushi Mike from Hama Matsu (our review) to Tanoshii. I'm a huge fan of the kind of sushi Mike makes -- a fusion of French, Italian and Asian style sauces meets the clean, crisp taste of sushi.
Some photos I've taken here, for those curious.
— Naz Hamid / Comments (0)
In January, when Schwa moved to closing on the weekends and opening on Mondays instead, I managed to obtain a much longed-for reservation. Schwa, in some way, is a hidden gem of cult status sorts — those who know about it rant and rave and those who don't wonder why they never knew about the place in the first place. They're not lacking for diners though but somehow remain manageable for "those in the know". Given the dining experience at Schwa, I can't imagine any other way for them to operate — which is just about perfect.
In the interim, you can take a look at the photos I took of the 9-course tasting menu, a meal that lasted three hours.
— Naz Hamid / Comments (5)
ADVERTISEMENT
In May I traveled to Buenos Aires and spent a week eating and drinking in South America's second largest metropolis. Many guidebooks are quick to peg Argentina as the place to drink Malbec. While this is true, Argentina has much...
Read this feature »
312 Dining Diva
Bake & Destroy!
Blue Kitchen
Chicagoist Food & Drink
Chicago Bites
Chicago Burger Project
Chicago Dining Examiner
Chicago Foodies
Chicago Gluttons
Dining Chicago
Dish
FOODblog
The Food Chain
Fruit Slinger
Grub Street Chicago
Hungry mag
LTH Forum
The Local Beet
Pro Bono Baker
The Reckless Chef
Serious Eats
Sky Full of Bacon
The Stew
Tastybeat
TOC Blog
TOC Restaurants & Bars
Tweatingout
Two Bites in Suburbia
Zagat Buzz: Chicago
Sat Nov 7 2009
Festival of Wood and Barrel-Aged Beer @ Bailey Auditorium
Sat Nov 7 2009
Half Acre Chilli Cookoff @ The Arts of Life Studio
Sat Nov 7 2009
DIFFA Table Hop & Taste @ Merchandise Mart
Sat Nov 7 2009
Pumpkins and Squashes @ Kendall College
Sun Nov 8 2009
New Belgium Experimental Dinner @ Lush
Tue Nov 10 2009
Re-Thinking Soup @ Hull House
Tue Nov 10 2009
Mrs. Charles Darwin's Recipe Book @ Ina's
Thu Nov 12 2009
Tyler Florence @ Whole Foods
Thu Nov 12 2009
Women Helping Women: Shopping & Cocktails
Join the Drive-Thru Flickr Pool.
Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene.
Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com
Subscribe in a reader.
