Although I haven't been there yet (and probably never will), the Logan Bar and Grill, which resembles its (boring, safe) sister restaurants the Northside and Black Beetle, looks like it's suffering from the normal opening week jitters, such as erratic service, uneven menus, and...false-bottomed pint glasses(?).
- Robyn Nisi | Comments (0)
For $3, would you rather get three-quarters of a tank of gas, or an insanely huge waffle cone overflowing with homemade ice cream? I know my answer.
On a recent visit to Margie's Candies on Montrose, I ordered a waffle cone with 2 flavors of homemade ice cream--strawberry cheesecake and cookies and cream (odd combination, I know)--all for $3. Sure made Cold Stone seem like a huge rip off. Plus, it's always nice to support a local business.
Margie's Candies
North Center: 1813 W Montrose Ave
Bucktown: 1960 N Western Ave
- Bobbi Bowers | Comments (0)
The Chicago Transit Authority (CTA) is exploring the idea of expanding commercial development, including grocery stores, near its L stations, according to the Chicago Tribune.
As a frequent visitor to Alta Vista Foods, a small but fully loaded produce and grocery store accessible from inside the Sheridan Red Line station, I can attest to how great it is to be able to pop in after work to pick up hamburger buns, lemons, tomato sauce or even a package of chicken legs. My husband and I got rid of our car last year, and grocery shopping is about the only reason we miss having it. Alta Vista definitely makes things easier -- and based on the fact that there's always a steady stream of fellow L riders in line with me, it makes good sense that the CTA is looking to spread the love to other stations.
- Mandy Burrell | Comments (1)
When it's hot out like today, why not treat yourself to thick, cold vegan ice cream or smoothie? Below are some of my favorite sources.
• Karmers on Wabash in the Loop has Temptation vegan ice cream by the scoop, either on the sidewalk or inside available by asking at the counter. I hear that you can also find the locally made Temptation by the scoop at Brown Cow Ice Cream Parlor in Forest Park, and Heavenly Gelato & Ice Cream in Logan Square.
• Fresh fruit smoothies at Soy Organic in Pilsen.
• Seedling blends up smoothies with the fruit they grow at Green City Market.
• Ice cold and smooth vegan shakes are at Veggie Bite in Wicker Park and Beverly.
• Chicago Diner makes some of the best vegan shakes, served in a tall glass.
• Vegan ice cream on cones at Just Indulge in Wicker Park.
• Sorbet at Ruth & Phils Gourmet Ice Cream in Lincoln Square.
• Temptation is available by the pint at the Green Grocer at Grand & Noble, W Crossings on North Avenue in Wicker Park, True Nature in Uptown, and Whole Foods in Lakeview, South Loop, and on Halsted.
And a few places I've been meaning to try:
• I've seen smoothies being made weekend days on a table out front Crespo's at North Avenue at Leavitt.
• I've heard about a new juice and smoothie shop at 2246 W. Armitage, apparently serving up wheatgrass shots and carrot apple ginger juice.
- Chris Brunn | Comments (0)
Sampling cheese needs instructions? Isn't it as simple as, open mouth, insert cheese, repeat until ill or otherwise immobilized (or, worst case scenario, out of cheese)? Apparently there are cheese manners to be observed -- particularly on the farmer's market circuit, where all manner of grubby hands are grabbing after the goods. Imposing some routine structure and discipline in cheese-handling is the least our local cheese mongers can do.
There seem to be two main camps of cheese sampling convention -- the simple tools method, and the what we'll call the gravity method. I participated in the simple tools method this past Sunday at the Logan Square farmer's market, where Provenance had set up a tent with about eight varieties of cheese available to try. Each cheese, from chipotle-infused cheddar, to a combination sheep and goat's milk number where the two cheeses were separated by a layer of ash, was packed into the separated wells of what seemed to be a reclaimed prep pan, the whole pan surrounded by ice packs to keep the dairy from getting funky. Toothpicks and little tasting spoons were proffered to actually sample the cheese -- no direct hand-to-cheese contact! And it seemed using one toothpick per cheese was preferable to double-picking.
This morning I stopped by the Federal Plaza farmer's market to pick up some snacks for tonight's movie in Grant Park. I've worked across the street from it for years, but was always strapped with afternoon meetings preventing actually visiting the market, which I was pleasantly surprised to find incredibly well-stocked with tons of produce, flowers, and even honey vendor that had brought their own miniature working bee hive under glass -- being clumsy, I studiously avoided this table. But felt I could stop by the lone cheese tent without incident. I didn't catch the vendor's name, though they mentioned the majority of their cheeses come from a consortium of small dairies in southern Wisconsin. The gal behind the table was very patient with letting me sample a few different varieties and weighing different saran-wrapped hunks to pick the best price (a brie layers of toasted almonds, apricots and honey) and least messy (a sturdy, buttery tasting raw cow's milk). Her method for testing was a little more low-tech -- with one gloved hand, she'd pick up a modest sample and drop it into my hand. All gravity, very simple, and yet hygienic. (Except that, when she wasn't looking, a passerby totally just dove in and grabbed a chunk off her cutting board with their un-gloved hand. Such is life.) Good things to keep in mind for future shopping.
- Andie Thomalla | Comments (0)
Given the recent jump in Cook County sales tax, which impacts restaurant purchases, the Tribune asks that you reconsider your tipping strategy. It's too bad Todd Stroger doesn't wait tables on the weekends, eh?
- Robyn Nisi | Comments (0)
A longtime Starbucks customer laments the overpopulation of the corporate coffee chain and the counterculture it used to represent to the Tribune: "It's a tragedy that the young kids won't know the difference, and will never know how good it once was."
- Robyn Nisi | Comments (1)
If you're a vegetarian who occasionally needs to sneak out to Burger King to get your meaty fill, you've been figured out.
- Robyn Nisi | Comments (0)
Looking for a tattoo artist in the city who uses vegan ink?
- Robyn Nisi | Comments (0)
While browsing the menu for my beloved Kuma's Corner, I came across a little note on their website: they're holding a Burger Submission Contest! If your idea is good enough, Kuma's will put it on their menu. And you could mess with their anti-"hippie" ethic by naming the burger yourself...
- Robyn Nisi | Comments (0)
I grew up a mere 10 miles from Huntley, IL. During my formative years, I was somehow kept unaware of the annual Turkey Testicle Festival celebrated by this neighboring town. Thousands of people reportedly head to the Parkside Pub each year to sample the testicles, which are said to have aphrodisiac qualities.
Even more baffling, there appears to be a second turkey testicle festival in nearby Byron, IL that will be celebrating its 30th anniversary this year.
Has anyone sampled these... delicacies?
You can read about other bizarre food festivals here.
Photo from Justvisitus.com.
- Gemma Petrie | Comments (1)
Ever troll the Craig's List "Free" section for some budget-friendly shopping? Me, too. If you act quick, you can pick up a free 50 lb. bag of pork rinds. They are listed as "cooked" and sans hot sauce. Skokie area! Now, the idea of a huge, huge bag of fried pork rinds sitting in a hot car today makes me ill, but to each their own!
- Shylo Bisnett | Comments (0)
An interesting New York Times article describes how Big Apple restaurateurs are finding creative ways to cope with rising food costs, such as slimming down portions and forcing diners to request once-complementary items, like rice.
Back here in Chicago, I've come up with my own solutions for managing our ballooning grocery bills, from shopping at out-of-the-way produce markets to buying more frozen veggies (yes, we're looking forward to farmers market season!) To be honest, some of my methods have sacrificed quality, such as not being such a stickler about buying organic.
I'm curious to hear what tricks Chicago restaurant owners and chefs are employing to deliver delicious plates to demanding customers while still clearing a profit?
- Mandy Burrell | Comments (0)
Look out for Chicagoan Tim "Gravy" Brown as the newest heat in the competitive eating circuit. He won a hot dog-eating contest this past weekend in Arizona, scarfing down 33 wieners in 10 minutes. Brown's win qualifies him to compete in the the Nathan's International July Fourth Hot Dog Eating Contest next month in New York. Pat Bertoletti, Chicago's other big eater, finished third in Nathan's contest last year.
- Robyn Nisi | Comments (0)
On a flight back from Phoenix, Arizona, I was thumbing through Southwest Airline's in-flight magazine when I came across an article about a goddess of leftovers. According to the author of the article (who seems to harbor a copious amount of reverence toward the said goddess), Peggy Grote is a culinary magician who can turn out fabulous, guests-proof dinners from the content of a sadly-stocked-and-heavily-ransacked refrigerator. As a chronic sufferer of leftovertitis, I read the article with interest. Peggy did sound quite ingenious around leftovers, breading leftover risotto and deep-frying it to make risotto "cake," stuffing dates with cream cheese and jalapeños to accommodate sudden guests.
But as I read on the article, as the author spelled out a few of Peggy's dinner parties consisting mostly of things left over from a few days ago, I started to wonder. See, this is my problem: when I try to revive leftovers by creating something new with them, I quite often end up with more leftovers than I had started out with. If I add curry roux to a leftover stew to make Japanese-style curry, I would notice that there aren't enough beef and carrots left in the stew to make a meal, so I'd add them. Now the curry looks short on potatoes, so I cut up a few and add them. By the time the curry is ready, I might very well have the night's dinner AND a few lunches worth of leftovers--even though I probably started out with a little short of a meal. I just wanted to change the flavor of whatever I had left from the previous night, but now I have an even larger leftover.
The article is interesting and full of leftover tips (like keeping a jar of dried prunes soaked in port in the fridge, which can be used as anything from ice cream topping to a sauce on pork chops), but it doesn't address this peculiar problem. So, I'm just wondering--does anyone suffer from this--the problem of never-ending, ever-growing leftover?
- Yu Kizawa | Comments (0)
I was lucky enough to attend the "Principles of Beer and Food Pairing" seminar last night at Just Grapes, a wine school and wine shop conveniently located in the Loop. The seminar was just one event of many that Just Grapes hosts; every Saturday brings a complimentary wine tasting and their "Global Grapes" series focuses on different wines found throughout the world.
This particular event concentrated on the relationship between beer and food, a concept that I really haven't explored before. Sure, I've had Kingfisher with mouth-numbing Indian food, Duvel with mussels, and Sapporo with sushi, but those combinations were usually the result of pairing regional cuisine with indigenous beer.
- Abbey Gillespie | Comments (1)
Tonight on the news I saw a feature about freegans, the artsy-looking folks who scour dumpsters for perfectly edible food among the garbage. The journalist went with a freegan (who looked like he came straight from an Umphrey McGee's show) to a dumpster to find some choice eats; they walked off with a few loaves of french bread and some produce. I couldn't tell where they were, but I got looking around the interwebs and came across a resource that lists the best places in Chicago to freeganize: apparently Trader Joe's is the choicest place to scour, and Stanley's reportedly gives away produce each morning. While it's difficult to understand the edginess to freeganism (far less fortunate people have been doing this for decades, and the saved money these freegans are accumulating will likely go towards Pitchfork Festival weekend passes), it made for a softer television newscast and hopefully make viewers question the real shelf/fridge life of their discarded food.
- Robyn Nisi | Comments (4)
A small essay in the Chicago Tribune's Good Eating section today caught my attention because its subject matter touches on two of my favorite things: words and food.
The author, Kathleen Purvis, muses on the words we've created to describe devoted eaters, such as omnivores, carnivores and, more recently, locavores. Then she wryly dishes out a list of names for some of the "tribes" prowling the modern foodie landscape, including "opportunivores" (people who will eat anything if given the chance); "foodfearists" (adults who still avoid foods they hated when they were kids); and, my personal favorite, "snap-and-eaters" (those who take photos of their food to post , ahem, on food blogs).
- Mandy Burrell | Comments (0)
The Stew, a food blog maintained by Chicago Tribune food writers, recently featured a story on newly introduced organic Frango Mints. Apparently, the contest between organic and non-organic Frangos wasn't even close.
We bought two boxes of the classic milk chocolate version in both regular and organic. We asked nine tasters to compare them in a blind tasting. Our panelists voted 8 to 1 in favor of the N.O.F. (non-organic Frango). The prevailing comment: The O.F. (organic Frango) didn't taste minty enough.
For those seeking the real minty deal for dear old Mom, original Frangos are available by the pound at Macy's for Mother's Day, and every day.
- Abbey Gillespie | Comments (0)
I was on a bus this past weekend and struck up a conversation with two frazzled-looking women who were returning from a rough experience. Earlier that day, the women had just ordered lunch while sitting at a restaurant's outdoor patio in Wicker Park (which didn't have a barrier fence around it) when a passerby ran up to their table, quickly stole one of their purses from underneath a chair and ran off. Thankfully, her cell phone and keys were in a jacket. As the victim went through the dreaded notification of her credit card company and bank, she discovered that the thief had already made off with $600 in gas and purchases at a drugstore a few miles away. After expressing my condolences for her loss, I asked if the restaurant had comped her $8 meal. Both women's eyes lit up. "No!" they said. "Can you believe it?"
Does this seem right? Help me out.
- Robyn Nisi | Comments (0)
A 67-year-old man from Glenwood Village has made plans to be buried in style. And by style, I mean a coffin made of Pabst Blue Ribbon beer cans.
- Robyn Nisi | Comments (0)
Maybe a person who writes regularly about food shouldn't admit this, but I've not been terribly interested in cooking lately. I'm in a serious rut, such that not even last summer's issues of Gourmet, with their centerfolds of sun-drenched people looking improbably gorgeous while eating corn on the cob and barbecue spare ribs, have inspired me.
Then today, I picked up the Chicago Reader, and, lo, a ray of light! This edition features the annual round-up of Chicago farmer's markets.
Yes, Virginia, summer really does exist.
Tonight, I will mark my calendar for May 14, and dream of mounds of Japanese and Thai eggplant, orange and yellow bell peppers, heirloom tomatoes, ripe peaches, fresh-picked lettuce and herbs, purple cauliflower, elephant garlic, Michigan blueberries, portabello mushrooms, fingerling potatoes ...
- Mandy Burrell | Comments (0)
Today is Day One of my Master Cleanse, a ten day detox program created by Stanley Burroughs that involves drinking a mixture of lemon juice, Grade B maple syrup, water and cayenne pepper. This is my second MC; last October's cleanse brought an increase in my energy, mental clarity, and removed an allover sludgy feeling that I was getting far too comfortable with. I also lost 15 pounds in ten days, and have gained approximately 5 back since then.
- Abbey Gillespie | Comments (1)
Last Saturday, looking for diversion from the dreary return of the wintery weather, my partner and I went on an excursion to a local Costco store. Ever since my mom got a membership that provided me with a "family" card to flash at the entrance, it's been our perverse pleasure to go to the behemoth of a store. We would drop our jaws at the inflatable playthings that are roomier than my old apartment in Tokyo, or peel our eyes at the one-gallon cartons of whipping cream (which packs a whipping--no, whopping--96,000 calories, according to my quick math). We've found some good deals over the years, like European cookies that show up in the holiday season and the chocolate truffles with a nice kick of caramelized sugar, but this time, what we found came with a surprise. I'm calling it the "strawberry panic."
- Yu Kizawa | Comments (0)
Because it's high season on food awards, I was thinking about an achievement that rarely gets its due: restaurants that have the best wait. Rather than standing outside in the cold/heat/rain/snow wondering why you're willing to wait 45 minutes for a table, which restaurants have the best amentities, such as waiting space, food, cool neighboring businesses to browse while killing time? My vote for the best wait is Over Easy, as they give waiting customers a free outdoor coffee station, a wide sidewalk for loitering outside, and I can duck into Ventrella next door to wait out the time. I also walk up the street to Off the Leash to look at dog supplies for Fido. My vote for the worst wait is Sweet Maple Cafe or Mia Francesca's in Lakeview for having no space to stand inside or outside to wait (but the food is worth it for both places).
What's your take on the best restaurant wait? Or the worst?
- Robyn Nisi | Comments (4)
While we're digging in to the Chicago season of Top Chef, another reality show will be on the casting prowl this Saturday for a trainwreck of an idea: two people looking to open their own restaurant together.
- Robyn Nisi | Comments (0)
Heck, who's got any sticky rice with mango?
My husband and I were jonesing for some sticky rice with mango this weekend. and we were foiled not once, not twice, but three times by Thai joints that advertise this special dessert on their take-out menus, but apparently only serve it during a lunar eclipse.
Does anyone know of a reliable restaurant on the North Side serving sticky rice with mango? We're desperate.
- Mandy Burrell | Comments (6)
As if cherry, grape and lime-flavored popsicles weren't good enough, there's a new player on the market. Introducing Bob's Pickle Pops--a frozen "treat" made from real pickles and pickle juice. And even more bizarre, the USDA has accepted Bob's Pickle Pops as a healthy alternative to sugary frozen treats in schools. Kids must have more sophisticated palates nowadays.
- Bobbi Bowers | Comments (0)
Maybe a month or so ago, the Ukrainian Grocery a block from my apartment closed its doors and went out of business forever (after months of slowly selling off all their merchandise at ever-increasing "liquidation sale" reductions). This didn't seem like a huge loss to me, as Ann's Bakery is still a major provider of tin-packed Cyrillic-scribbled goods and sundries for the more Eastern-European of my fellow Ukrainian Villagers. And the Grocery, frankly, always smelled kind of like pee. Anyway, a few weeks ago lights were on in the old space and major renovations seemed to be taking place to open a new shop -- including a sign that eventually went up for "Edy's Bodega." Score! No more walking to the Windy City Market or Farmer's Pride Produce to snag some queso fresco without the big-box mark-up (ahem, Dominicks. I love you, but come on).
Well imagine my surprise walking out of said apartment this morning and landing in the midst of a movie set. Apparently Edy's is not the newest one-stop-shop on Chicago Avenue, but rather a working set of the long-rumored film Humboldt Park, which finally started shooting last week...though apparently not all filming is taking place in Humboldt Park proper. The film's stars include John Leguizamo, Debra Messing, Freddy Rodriguez, and Alfred Molina. Filming is set to continue at the Edy's location through Saturday, according to a flyer taped to my building door this morning. I'd trade cheap cheese for a chance to bump into a movie star -- as long as it doesn't make me miss my bus. And I can only hope Michael Mann decides the Edy's Bodega space is the perfect double for a speakeasy in Public Enemies... I would flat-out give up dairy to see Johnny Depp on my stoop. (Well, for at least a few days.)
- Andie Thomalla | Comments (0)
Local food is a lot harder to come by in the winter, so I was both surprised and psyched when my parents showed up at my place Friday evening with a dozen beautifully speckled brown chicken eggs, freshly layed that morning.
They were visiting from my hometown in Northwest Indiana, where many small farmers continue to hold out against rapid residential and commercial development. Mom's coworker, an accountant by day, is helping to maintain her aging parents' farm, which in part means collecting the eggs laid each morning by their flock of hens.
My husband and I relished our breakfast this morning: hash browns, maple sausages, toast, and good, old-fashioned, sunnyside-up eggs, with the sweetest whites and creamiest yolks we've ever tasted.
- Mandy Burrell | Comments (0)
As I said in this week's feature about celebrating national food holidays Chicago-style, this Thursday is National Sticky Bun Day. To commemorate, Bleeding Heart Bakery let us know that they will be selling organic Brioche Sticky Buns in some exciting flavors--walnut, pecan, cheddar apple, or cinnamon. A half-dozen will cost $18.
- Robyn Nisi | Comments (0)
Well, dear readers, we finally did it: today my husband and I signed a lease for a beautiful, affordable apartment with free laundry, great closet space, a fireplace, a deck for our grill, and - drumroll, please, my fellow foodies - an outstanding eat-in kitchen featuring a five-burner range (!)
We will miss one thing about our current place: it's a five-minute walk from two full-service grocery stores, which is great since we don't have a car. The new place isn't as conveniently located. So today I put on my board shorts and surfed the World Wide Web in search of the ultimate granny cart. The Hook and Go looks like the perfect solution, especially since I already have a healthy supply of reusable bags. Before I plunk down sixty bucks, though, I'm wondering if anyone has tried it. Is it durable enough to stand up to Chicago's sometimes icy, often cracked and bumpy neighborhood sidewalks?
- Mandy Burrell | Comments (2)
Can't wait the 27 days left until the season premiere of Top Chef? The Stew posted some spoilers yesterday regarding some of the Quickfire Challenges and which hometown celebs will be making cameos.
- Meghan Murphy Gill | Comments (1)
If you frequent the type of busy fast food spot that draws long lines, particularly at lunch in the Loop, you may notice a bit of a draft on frigid days. A line extends out the door, which someone holds open to keep the line intact. Let the door shut, even if it means breaking the continuity of the line, and even if it's only one door of a double-door vestibule. Your previously cold neighbor will thank you, even if they don't say so. If you agree that this is a sensible thing to do, tap your knowledge of peer pressure from grammar school, put on a smile, and kindly ask the person next to you to close that door, also. Say you helped make Chicago a little greener, too.
- Chris Brunn | Comments (0)
In some parts of Europe, people throw oranges at one another in various Lenten celebrations. I got to witness the Shrove Tuesday festival in Binche, Belgium, a few years ago, where local men dressed in bright costumes toss oranges at one another and people foolish enough to be standing around. I made it out alive, thanks to a friend's husband who blocked most of the flying fruit.
In the Piedmont region in Italy, in a town called Ivrea, the start of Lent is marked by a Battle of the Oranges, where all are welcome to join in the giant food fight that now has established teams and rules.
And, in Chicago ... there isn't any orange tossing. But you can celebrate the Battle of the Oranges at Frasca Pizzeria & Wine Bar. From the 24th through March 1, Frasca's menu features orange-theme menu items, like a blood-orange and shaved onion salad, and duck and asparagus in an orange-taragon sauce. Just wait until you leave the restaurant to throw fruit at your dining companions.
- Lori Barrett | Comments (0)
Looking for an apartment in Chicago in February is the kind of cold cruelty that can only be remedied by eating inappropriate amounts of carbs - which is exactly what I did today.
In the midst of apartment-hunting this morning, just after being told by a leasing agent that finding what we want will be "like searching for a needle in a haystick," my husband, Brian, and I sought our first dose of doughy comfort. Clarke's Diner on Belmont was just a few doors down from where we were, and unlike most other brunch spots in the area, had no wait. We grabbed a booth, and I ordered a multi-grain waffle with fruit, while Brian chose the classic skillet with side of pancakes. He was a little disappointed in his choice, but admitted it was his fault: he forgot to order his potatoes extra-crispy. We both agreed my perfectly crisp, slightly cinnamony and nutty-tasting waffle, generously accompanied by a cup of yogurt and fruit salad of grapes, two types of melon, blueberries, strawberries, and oranges, was perfect.
- Mandy Burrell | Comments (0)
I came across "Trapped in the Drive-Thru," Weird Al's homage to R. Kelly's "Trapped in the Closet," and had a laugh that made all the snow outside and the fearful commute home seem not that important. Enjoy.
- Robyn Nisi | Comments (0)
On Friday, my hubby and I had a very Chicago kind of night in an unexpected setting: our apartment. Hometown blues legend Buddy Guy was featured on WXRT 93.1 FM, we had some Goose Island beer on hand and we decided to cook a dish from local darling Rick Bayless' "Mexico One Plate at a Time" &mdash Camarones al Mojo de Ajo, or Quick-Fried Shrimp with Sweet Toasty Garlic.
XRT DJ Tom Marker's soothing voice, Buddy Guy's "Sweet Home Chicago," some Oatmeal Stout, and the shrimp, cooked in a fragrant oil made by simmering two heads (not cloves) of chopped garlic in extra virgin olive oil, then adding the juice of a lime and two adobo chilies from a can, were the perfect anecdote to a cold, snowy evening.
No slogging through the snow to a crowded bar. No burning our mouths on deep-dish pizza. No visit to the over-priced Sears Tower Sky Deck. But a very fine Friday night in Chicago, indeed.
- Mandy Burrell | Comments (0)
In case it wasn't one of the pre-filled holidays in your day planner, today is National Pie Day. According to the National Pie Council, National Pie Day "is a perfect opportunity to pass on the love and enjoyment of pie eating and pie making to future generations." They also suggest that you "perform random acts of pieness" on National Pie Day, which could include:
-Paying it forward by handing out slices of pie to strangers.
-Throwing a charity pie-eating contest.
-Surprising your significant other at work with a pie.
No, I didn't make this up.
- Bobbi Bowers | Comments (0)
I haven't been sleeping well lately, and at my house, that means we break out the late-night dairy. Cereal with milk, a mug of hot chocolate, or bowl of ice cream all seem to help pave the road to Sleepy Town.
Last night, I slept better than I have in weeks, and I credit not only the hot chocolate I drank an hour before bed time, but also the dream I had about judging an ice cream contest. In my dream, Twinkie ice cream with a hot fudge ribbon edged out hazelnut cookie ice cream laced with Nutella.
Either I'm yearning for my junk-food-tinged childhood or jonesing for the March 7 reopening of Scooter's, Chicago's favorite frozen custard (which, by the way, is hiring).
- Mandy Burrell | Comments (0)
Be sure to listen to Sound Opinions on Chicago Public Radio (91.5 FM in Chicago) this Friday, Jan 25 at 8pm when Chef Anthony Bordain chats with hosts Jim DeRogatis and Greg Kot about "two of the best things on earth: music and food." Other chefs, including Doug Sohn of Hot Doug's and Graham Elliot Bowles of Avenues at The Peninsula Hotel, will weigh in on the connection between the two topics and Jim and Greg are going to play some of their favorite food-related songs.
If you can't catch the show on Friday, it will re-air on Saturday at 11am and will be available by podcast the following Monday on theSound Opinions site.
- Meghan Murphy Gill | Comments (0)
The other day I made some Koala Crisp treats. I had some marshmallows on hand, and thought I should use them before they turn to stone. It was so easy; the truth is, my kids made them. I only had to make sure no one got scalded by molten marshmallows. Otherwise, I stood around and watched. And as I watched I started to wonder about other cereals, and how they would fare with melted marshmallows. I was about to embark on a winterlong project with the kids, when I stumbled upon the blog Cakespy, particularly the post about their Cereal Treat Wars. They don't name an actual winner, but do say that Rice Krispies better watch their backs. The comment thread is worth reading too.
- Lori Barrett | Comments (0)
Could pizza beer be a home brew gone awry? Nope. Chow Chicago reported earlier this week on an Illinois home brewer's latest, er, concoction: beer flavored with actual pizza. CBS Chicago's got the photos to prove it.
- Meghan Murphy Gill | Comments (0)
If you're like me and you suck at "eye-balling" measurements, you'll love this nifty Oil and Vinegar Pump Bottle from Crate & Barrel. Simply pump the buttons at the side to fill up the handy calibrated spigot at the top and viola! Perfect measurements without the mess.
[Photo from crateandbarrel.com]
Looking to find the perfect olive oil? Check out these specialty retailers that offer olive oil tastings.
-City Olive
-Ta-Ze
-Old Town Oil
- Bobbi Bowers | Comments (0)
This may very well be the Holy Grail for wine lovers with a sweet tooth. I’m talking about Wine Cellar Sorbet, a company out of New York that’s churning finished wines into delicious treats. The wines used in each sorbet are hand selected by the company’s “Sorbet Sommelier” (Um, do you think they’re hiring?).
Current flavor offerings include:
•Champagne N.V. California
•Riesling 2005 New York
•Rosé N.V. New York
•Sangira Rojo N.V. Spain
•Pinot Noir 2005 New York
•Cabernet Sauvignon 2005 California
Unfortunately, Wine Cellar Sorbet isn’t sold in Chicago (yet), but you can have your order shipped overnight on dry ice. Available in packs of 4, 6 and 12. Just don’t overdo it—the sorbet contains up to 5% alcohol by volume.
[photo: winecellarsorbet.com]
- Bobbi Bowers | Comments (0)
Sometimes when I open my Outlook calendar, I see the adult equivalent of a grade school cafeteria lunch menu. Depending on the meeting du jour, I can do a fair job predicting the day’s mid-day meal.
While my options tend to fare better than, say, corn dog with peas and Jell-O, or pizza bagel with curly fries and, um, Jell-O, certain boxed lunches are definitely “regulars” in the rotation. I’ve eaten Corner Bakery’s Harvest Salad (you know, the one with the pleasant but predictable combination of apples, dried cranberries, candied walnuts, and bleu cheese) so many times that I’ve taught myself how to duplicate their signature, somewhat goopy, but oddly addictive balsamic vinaigrette at home.
What interests me is whether places like Corner Bakery, Sopraffina, and California Pizza Kitchen monopolize the lunch meeting market in the Loop -- or just in my office. What boxed lunch have you been served every Wednesday for four years? Or do you work for a company that thinks outside the box at lunchtime? Is there a dish you’d gladly never eat again because you associate it with a particularly difficult project, team or client? Or do you look forward to Cosi Thursdays with the same zeal as my eight-year-old self anxiously awaited the monthly appearance of Thanksgiving Dinner lunch (featuring the world’s most amazing pumpkin bread) on the St. Thomas More Hot Lunch Menu?
- Mandy Burrell | Comments (0)
Comedian Patton Oswalt may not ring a lot of bells in your head, though you may know him as the voice of Remy, the rodent gourmand of this past year's Disney eye-candy Ratatouille. One of the highlights of his stand-up is a culinary description at the opposite end of the taste spectrum -- an almost painfully hilarious take on the KFC Famous Bowl. Or, as he calls it, a Failure Pile in a Sadness Bowl. (If this isn't ringing any bells either, for goodness sakes, get yourself up to speed.) Genius.
And what could be more genius than having Patton himself sample this horrendous creation of modern convenience cuisine? Many many thanks to the Onion AV Club for doing just that. Now there's some quality food-writing.
- Andie Thomalla | Comments (0)
During last week's Project Runway challenge (clothing made entirely in items gathered from the Hershey's store in Times Square), my friends and I suddenly started craving candy thanks to the strategic, but far from covert, product placement. Enter the sugared and salted licorice Swedish Fish.
Licorice already occupies a space low on my totem pole of things I like to eat as does most candy, Swedish Fish included. But I was intrigued, and my friend's nondescript warning ("They're interesting.") wasn't going to satisfy me. So I dove in.
The words I'd like to use to describe these wretched morsels of mouth pain aren't appropriate for the generally congenial tone this blog maintains. While they did begin as interesting, the more I chewed the more I wanted the whole night to go away, never to haunt my memories again. All I can say is that if you don't already love, and I mean love the sweet peppery candy on its own, there is little chance that you will enjoy it coated in a layer of sugar and salt.
- Meghan Murphy Gill | Comments (1)
A lot of smokers are lamenting the statewide ban on smoking in public places that takes effect January 1. On the other side of the coin, I've been away for a long time from the bars in this fine city. Why? Because I don't smoke and have a low tolerance for cigarettes. Despite my attempts to live and let live, I just can't stand the smell of cigarette smoke and its ability to stick to everything it breezes by. A night of gallavanting at the bar meant that I would emerge smelling like a walking advertisement for a Marlboro. Otherwise, I like bars, but would have to wear clothes that I didn't mind stuffing into a garbage bag to wait out the next visit to the laundromat. Why live like this, I ask?
Apparently, a lot of people are worried that the ban will hurt businesses, but I think the opposite is about to happen. I've been dying for a good drink in a smoke-free environment that isn't my apartment. Let's make that dream a reality January first. And if you think that the smoking ban will be as laughable as the foie gras ban, I'm ready to fight for a smoke-free cause. Word is bond!
- Robyn Nisi | Comments (1)
While flipping between 24 hours of the The Christmas Story and other random holiday programming, I saw a commercial for Comcast Take Out Menus On Demand. Take out menus on TV? Could this be the ultimate in food-related laziness? I flipped to channel 888 out of curiosity. The featured menus? Brown's Chicken and Cold Stone Creamery. Cold Stone? I'm still scratching my head in confusion over this one.
- Bobbi Bowers | Comments (0)
Looking for some last minute gift ideas for the cook or baker in your life? Here are a few ideas from Chicago Etsy sellers:
Petit Oiseau's Bakelite Apple Necklace - $19
The Pair a Birds' glass pear stud earrings - $5
Creative Apple's adorable cupcake note cards - $10
CourtneyCourtney's children's strawberry print dress - $34
Unique Expressions' pink cotton candy earrings - $8.50
Sofia Masri's awesome porcelain pomegranate necklace - $58 and
porcelain popsicle necklace - $28
Liza Berkoff's cupcakes photo-print note card - $4
Pickalapoopa's pomegranate switchplate - $8
Jilsy's handmade coaster set - $8
(Photo from Creative Apple)
- Gemma Petrie | Comments (1)
I first saw this creation on an episode of the Barefoot Contessa. A friend of Ina Garten's assembled it for a cocktail party at the summer opening of an art show, but I was immediately struck by how perfect such a centerpiece would be for a holiday party. You'll need a styrofoam tree form (which can be obtained at any craft or floral store), toothpicks, basil leaves, cherry tomatoes and bocconcini, or small balls of fresh mozzarella. The amount you'll need depends on the size of the tree form, but I recommend buying 2 pints of cherry tomatoes and 2 pint-size tubs of bocconcini for a 9-inch tree. You can use as much basil as you like, either tucking the leaves in at the base to line the plate or sticking them in between the balls of cheese and tomatoes for decoration.
- Dana Currier | Comments (1)
You may have missed the blurb in RedEye this morning on nudo-italia.com. No, it's not a Web site for Italian nudists. Nudo is the name of an olive grove in Le Marche, Italy, and you can adopt one of its trees for the low, low price of about $133.
In addition to an adoption certificate and booklet about your tree, you'll receive a package in the spring containing extra virgin olive oil from your tree, and another in the fall with three flavored oils. Olive oil aficionados out there are probably thinking, "Wait just one second! One tree does not a bottle of olive oil make!" You are correct: in fact, the oil you receive will be produced from your tree and about 49 of its neighbors.
The coolest part about the site is that you can choose which tree you want based on the varietal of olive, the tree's location in the orchard, and even what kind of "view" your tree has. If anyone wants to adopt a tree in my name, I urge you to choose one in the Ardelio grove, which boasts "a breathtaking view of Mogliano in one direction, and in the other, a marginally less breathtaking view of a dilapidated farmhouse."
Now that's marketing.
- Mandy Burrell | Comments (0)
Thanks to our Drive-Thru sponsor last week: Chicago Public Radio! We appreciate their support, and hope you'll consider buying a coffee mug (or more) from their new store.
- Andrew Huff | Comments (0)
Two-dollar Monday night burgers, how do I love thee? Let me count the ways:
Your convenience and efficiency are the perfect ending to an otherwise plodding and difficult day.
I never tire of your sides -- regular fries, sweets, Tater Tots, even salad, you always know what I want.
Bun-free, you are a low-carb dieter's delight.
For just three shiny quarters, you gussy yourself up with succulent grilled onions or mushrooms, decadent bacon, or luscious cheddar, swiss, provolone or bleu.
Beer never tastes as good without you.
You are the ultimate cheap date.
p.s. I can't wait to see you tonight at Waterhouse. Where can we meet up next week?
- Mandy Burrell | Comments (3)
Drive-Thru is proud to participate in this year's Menu for Hope foodblog fundraiser. Organized by Chez Pim originally to help raise money for victims of the 2002 tsunami, last year Menu for Hope raised more than $62,000 for the UN World Food Programme. WFP is the world’s largest food aid agency, working with over 1,000 other organizations in over 75 countries. In addition to providing food, the World Food Program helps hungry people to become self-reliant so that they escape hunger for good. Money raised by this year's fundraiser will be earmarked for a school lunch program in Lesotho, Africa.
Foodbloggers across the country have donated prizes ranging from cooking classes to specialty foods to gift certificates at restaurants. The staff of Gapers Block: Drive-Thru is donating luxury chocolate and coffee from Chicago: a pound of Costa Rica Tres Rios whole bean coffee from Metropolis Coffee Roasters and a Vosges Chocolates exotic truffle collection. You can see what other Midwest region foodbloggers have donated at Kalyn's Kitchen.
Here's How to Participate in A Menu for Hope
1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim.
2. Go to the donation site at First Giving and make a donation.
3. Please specify which prize you'd like in the 'Personal Message' section in the donation form. You must write in how many tickets per prize, and use the prize code. (Each $10 you donate will buy one raffle ticket toward any prize.For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02.)
4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
5. Please check the box to allow us to see your email address so that we could contact you in case you win.Your email address will not be shared with anyone. Check back on Chez Pim on Wednesday, Jan. 9 for the results of the raffle.
The more you donate, the more chances you have to win -- so donate early and often!
- Andrew Huff | Comments (1)
According to the Sunday Trib, the world's largest truffle on record was sold at auction Saturday for $330K. The 3.3 lb earthy treat was auctioned simultanously in three cities and purchased by a casino owner in Macau. Here's hoping the casino restaurant has plenty of Barolo on hand as well.
- Christine Blumer | Comments (0)
There were quite a few food-related items on the Oprah's Favorite Things show, which aired today.
Perfect Endings Cupcakes from Williams-Sonoma
Melamine bowls and measuring tools from Williams-Sonoma
Artisan Stand Mixer from KitchenAid
Breville Ikon Panini Press from Williams-Sonoma
HDTV Refrigerator from LG (which retails for a whopping $3,799)
Blood Orange Sorbetto from Ciao Bella
See the complete list here.
- Bobbi Bowers | Comments (0)
Dairy is one of my favorite things. Deep-fried dairy sends me over the edge. As a transplant from our cow-mongering neighbors to the north, I've always appreciated Chicago's taste for the fermented curd. And while cheese palaces like Pastoral's new downtown shop warm my heart, sometimes I'd just rather clog it with breading and deep-fat frying. Enter the cheese curd, Wisconsin's gift to hearty eaters and cardiologists everywhere.
Usually difficult to find outside the borders of my homeland, there are a few Chicago enclaves that make at least an attempt at deep-fried cheese curds, though they're often of the sadly sub-par fresh-from-the-freezer variety. (And mozzarella sticks do not count. Period.) So the surprise of tucking into a truly well-crafted basket of curds at SmallBar - Drive Thru's apparent bar of the week - last night was both delicious and noteworthy. Details, descriptions and a few more local purveyors below the fold.
- Andie Thomalla | Comments (1)
A few days ago, a friend gave me a gallon-sized Ziploc baggie filled with about a cup of what looks like flesh-colored glue. In fact, it is a bread starter that ostensibly originated with the Amish, who reportedly are the only people in the world who have the recipe for the goo in question. In what essentially amounts to a chain letter made out of yeast, baggies of this starter are cultivated by one person and then passed along to three others with whom they want to share the joy that is Amish Friendship Bread.
It goes like this: the baggie comes with instructions to tend the starter for five days, feed it on the sixth day, tend to it for several more days, and ultimately bake a delicious, double batch of cinnamon-y sweet bread on the 10th day.
- Mandy Burrell | Comments (9)
Die-hard Bears fans have a weekend to recuperate from what’s so far been a lackluster season, and I have a sure-fire recipe to kick-start their team spirit: pop in some VHS highlight tapes from ’85, and kick back with a big bowl of tortilla chips and Mike Ditka’s Hall of Fame Salsa. The label alone is inspiring, featuring Da Coach himself, glowering from under the brim of a giant sombrero.
This stuff’s made in Downers Grove (Downers Grove?), but don’t worry – the recipe was “born in Mexico over 100 years ago.” Honestly, it’s not bad. I’ve got a mean cold, so I chose the !Hot! variety; a combo of habanero and serrano peppers delivered on that promise.
Even better, I got mine BOGO at Jewel on Ashland and Wellington this week. And if you’ve got a soft spot for football vets, you’ll be glad to know a portion of the proceeds benefit the Gridiron Greats Assistance Fund, a charity near and dear to Ditka’s heart.
- Mandy Burrell | Comments (0)
I was informed this morning, at my women's gym, that today is not only the beginning of Dia De Los Muertos celebrations, but that it's also National Men Make Dinner Day. You can even send e-greetings to celebrate.
Not to spoil the fun or anything, but um, what? As if there needs to be a national day designating it as one in which men should take the reins, or rather cooking utensils, in the kitchen. Doesn't that mean that women are expected to prepare dinner the rest of the year? I find the day rather insulting, and can't understand why anyone wouldn't. But, I am also perplexed by things such as Bush's second term and why Jello desserts were ever popular.
A rename suggestion: National People Who Don't Usually Cook Dinner Make Dinner Day. It's catchy, right?
- Meghan Murphy Gill | Comments (0)
I recently received a delivery menu for the Byron's hot dog stand near my office. Fairly standard, run-of-the-mill menu, really, until I flipped it to the back. There, in small type so it'd fit on the half-page, was a poem. An ode to "The Friendly Frankfurter."
The gentle frank all red and white, I love it with all my soul.
It gives me meat with all its might to eat upon a roll.
It's tasty, toasted - It's racy, roasted - It's full of iron and phosphorus.
It's the favorite ration of all our nation.
And mustard is the sauce for us.The frank's the friend of every man, proud,
It's curve is pure American, and full of eating beauty!
Thanks, thanks for excellent franks.
That are practically always digestible.
The dickens with chickens or steaks on planks.
The frankfurter's my comestible!
This masterpiece was unsigned, which is a shame, for it is a poem for the ages. Almost makes me hungry for a hot dog.
- Andrew Huff | Comments (1)
We've been eating out of pockets a lot lately in my house. Last week I found a recipe on Epicurious (under quick & easy, which it wasn't) for homemade empanadas. I went to my local Jewel and bought two packs of empanada wrappers; I boiled eggs, grilled some fake ground beef with olives and raisins, combined it with the boiled eggs and filled the little empanada disks with the mixture. They were a big hit with my family, and as we ate we talked about the different names for this same sort of food: pierogis, pot stickers, dumplings, ravioli, and so on.
- Lori Barrett | Comments (0)
Farmers Market season is winding down. This is the last week for several Chicago markets, so if you haven't already walked through rows of produce tents brimming with seasonal offerings, maybe you ought to skip your weekly trip to the Jewel's this week. It's going to be a long, cold winter before you get the opportunity again, so pick up some fresh seasonal fruits at anyone of the city's neighborhood markets.
- Meghan Murphy Gill | Comments (0)
When I'm trying to see if a restaurant is worth the travel and expense, I head to LTH Forum to see if any of their dedicated posters has written about the place in question. If you aren't familiar, this website forum is a great resource for finding (and posting) restaurant reviews in and outside of the city, as well as a place to talk about recipes and, well, food. Their annual "Great Neighborhood Restaurants" award recipient list was released today, with over 20 new additions to the elite group, (predictably) among them Smoque and Kuma's Corner, as well as some little-known places that are sure to become highly sought after as a result of LTH Forum's recommendation (similar to the "Check Please! Effect").
- Robyn Nisi | Comments (1)
An article in this past weekend's Wall Street Journal discussed the ethical issues surrounding restaurants offering free meals to Yelp reviewers, bloggers and other amateur food critics. The article led off with a story about Dine, a hotel restaurant in Greektown, spending about $1,500 to give 100 members of Yelp a multi-course dinner and open bar. As a result, the restaurant's Yelp star rating rose significantly; it's half a star behind the acknowledged best restaurant in the city, Alinea, and is even with Charlie Trotter's and Moto.
The event that garnered all the positive reviews occurred in August of 2006 (not this year as the article seems to imply). The majority of Dine's Yelp reviews are based on the event, and to their credit, most reviewers acknowledged that fact (though not that it was free). Their ratings were entirely four or five stars; the six reviews since average out to 3.5 stars, including a five-star review written by a semi-professional critic who was previously employed by one of the restaurant's managers, based on a media luncheon. Take out that review and the post-event average drops to 3.2.
- Andrew Huff | Comments (1)
To celebrate the new fall television season, TV Guide (remember them?) will be hosting a "Free Coffee Friday" tomorrow. Several coffee shops will be offering free regular-sized coffee and copies of TV Guide from 7:00 a.m. to 5:00 p.m. Here's the lucky places: Letizia’s Natural Bakery (2144 W. Division St), Whispers Café Inc. (1031 N. State St), Ennui Café (6981 N. Sheridan Rd), Gallery Café (1760 W. North Ave), Mercury Cafe (1505 W. Chicago Ave), Alliance Bakery (1736 W. Division St), and Janik’s (2011 W. Division). If you miss it, the next opportunity will be October 5.
- Robyn Nisi | Comments (1)
Sausage superstore Hot Doug's already has a theme song. Its website offers three versions -- rock, techno and hybrid -- that you can download to your iPod and rock out to while chomping down on a your favorite encased meat. Now, according to this Craigslist ad, the band behind the song, bee, is looking for fan-made videos of people rocking out to the song. They're going to splice the results together for the official video of the song. No compensation, except to be eternally associated with the greatest hot doug store in the universe.
- Sandy Weisz | Comments (0)
Chef-author Anthony Bourdain created a mock menu of the dishes and techniques he thinks are the current most abused and overrated right now. Among the suspects: truffle oil, "free range" and "cruelty-free" ingredients, salt flights and chocolate martinis.
What ingredients, trends or tropes do you wish were banished from local restaurants?
- Andrew Huff | Comments (0)
Chicago Tribune's Julie Deardorff blogged earlier this week about a company offering "healthy, eco-friendly school lunches" to kids for five bucks a lunch. The company, Green Bag Lunch offers a meal containing "whole grains, lean protein, fresh organic fruits and veggies, and a delicious treat for dessert," which, according to Deardorff's blog, offers a lesson in portion control. All of the packaging is made of "re-usable, recyclable and biodegradable materials" and meals are delivered right to students' lunch rooms.
In theory, this a great idea, right? Well, that is until you discover that each school lunch costs five dollars, and that parents have to order a minimum of 20 lunches. If my math is correct, that's about $100 a month on school lunches for one kid.
Deardorff writes, "Weber acknowledges that a $5 lunch isn't for everyone, every day." Isn't that like acknowledging that healthy food isn't for everyone, every day? Who is it for then?
It should come as no surprise then that Green Bag Lunch is testing out their program in Evanston, Highland Park and Wilmette.
At least the goal is to get the lunches down to $3 each. It's more reasonable, but still pretty unattainable for many parents.
- Meghan Murphy Gill | Comments (0)
There are worse ways to wake up than to a radio story about the origin of the Chicago hot dog. WBEZ's Adriene Hill had a piece on this morning explaining the ethnic origins of our city's signature food. This is how she and food historian Bruce Craig claim it breaks down:
Meat: German by way of Ashkenazi Jews
Yellow mustard: German
Celery salt: German
Onion: Polish
Relish: German -- or maybe Italian
Pickles: East European
Hot peppers: Mediterranean
Tomatoes: Mediterranean
Ketchup: Neverland
Listen to the whole piece on wbez.org.
- Sandy Weisz | Comments (0)
For months, I've been contemplating whether or not to spend $20 on a water bottle. But after destroying a pretty nice cell phone and nearly drowning its replacement (twice) when my cheap plastic water bottle opened up in my bag, I decided it would be worth it.
I'm talking about those Swiss-made SIGG water bottles you see in Whole Foods and cute gift boutiques all around town. If you're considering getting one, do it. Here's why:
1. They don't spill. Really. I tried shaking mine, turning it upside down, knocking it around a bit in my bag, and everything stayed dry. Awesome.
2. You can fill them with beverages other than water.
3. They're super stylish.
4. They keep your drink cold. Really cold. I filled mine up with cold water in the evening, and early the next morning, the bottle was still cool to the touch.
- Meghan Murphy Gill | Comments (2)
Chicago t-shirt company, Threadless, is selling the perfect shirt for health-nuts or those who might need a little encouragement to politely refuse dessert when it is offered and maybe go exercise (I, of course, wouldn't know anything about overdoing it on dessert and I always exercise).
Is this t-shirt image cute or what? What would be even cuter is one of these on your kid. The shirts come in kiddie sizes, girly tees and guys' tees and can be ordered online.
- Meghan Murphy Gill | Comments (0)
Gwyneth Paltrow will be at Macy’s on State Street on August 17, promoting the new fragrance Pleasures Delight. What does perfume have to do with food? Jessica Simpson addressed this question a few years ago, when she launched her Dessert line of lickable beauty products. Now, Estee Lauder promises to bring “irresistible gourmand food elements into the world of fragrance.” Among the top notes, middle notes and base notes described on Estee Lauder.com are whipped strawberry meringue, caramel cream and fluffy marshmallow. If it sounds sickening, fear not. There are elements of patchouli to balance out the creamy gourmand feeling. And, according to the press release, this stop in Chicago is Gwyneth’s “only appearance in a department store” in the U.S. this year.
- Lori Barrett | Comments (0)
I've been a fan of Hoosier Mama Pie Company ever since my mom (a Hoosier mama herself) brought a few of their pies to our house for a party. She's promised me a few more for a barbeque we're having this weekend, and while perusing their site to determine what flavors I could look forward to, I noticed they have a page dedicated to their favorite quotes about pies. There are some great ones up there, all of which will certainly put you in the mood for pie (if you're not in the mood already). A couple to whet your appetite:
- Sandy Weisz | Comments (1)
As you know, in preparation for the Simpsons movie, which is opening this Friday, several 7-11 stores nationwide were picked for a temporary facelift into Homer's beloved Kwik-E-Mart to promote the film, among them the store at 6754 West 63rd Street, near Midway Airport (aka Nowhere Near My Place). I headed down there this past weekend to soak in the atmosphere and eat donuts.
- Robyn Nisi | Comments (1)
Word on the street is that the Bravo TV show Top Chef will be filming its next season in Chicago later this year. If you have got what it takes, start preparing for your open call audition, which will be July 29 at Rock Bottom Brewery (located at State and Grand). Click here for details.
- Robyn Nisi | Comments (0)
As we approach the thirty-year anniversary of Elvis Presley's death, I'm sure we are all going to be subject to excessive media tributes to the King of Rock and Roll, but no gesture will honor Elvis's contributions more than the sugar-laden Collector's Edition Reese's Peanut Butter and Banana Creme "Elvis Cups."
- Robyn Nisi | Comments (0)
Nick Digilio has asked me to come on his show tomorrow night and chat more about our Gapersblock alternative food fest coverage. Yea! Tune in to WGN radio 720 am Sat night at 9pm (I'll be on about 9:07) and hear us chat chow. You can also stream live at wgnradio.com.
- Christine Blumer | Comments (0)
This Saturday, you'll have an opportunity to live out your dream of riding in a public transportation vehicle disguised as food should you board the Chexpress, which is a CTA bus dressed up in...chocolate Chex cereal. According to our buddies at the Tribune, four decorated buses will be in service most of the day (no word on which routes will be used, although it will definitely be one that travels north/south in the downtown area). Adding to the giddiness of your travel experience, the ride will be free, and you may even get a cereal sample.
- Robyn Nisi | Comments (0)
An article in today's Sun-Times uncovers the hottest new trend (huh?) in bars: groups of customers ordering a pitcher of alcohol to share, instead of (wimpy) individual glasses. The trend, according to the South Water Kitchen bartender who was interviewed for the story, has also extended to home entertaining, especially when grilling is involved, as "most [pitcher drinks] are more diluted than most cocktails." Well, he apparently was not collecting data at my apartment. The article also lists several recipes for popular pitcher drinks, one of which involves coconut flakes.
- Robyn Nisi | Comments (0)
It's summertime in Chicago, which means the visitors are out in full force. Right now I have two of them occupying a space in my tiny apartment. I've decided that this year, instead of being terrified of the mythical in-laws, I'm going to flaunt Chicago's food offerings like I was Dick Cheney and Chicago's food offerings were my total disregard for accountability and all things ethical. We've mainly stayed in the Lincoln Square neighborhood, showing off that we can walk every where we need to be. On the agenda is a walk down Devon to pick up some spices for my mother-in-law to take back to the small, Florida town they live in (broadband only just became available last month) and a stroll through a farmer's market or two. And speaking of favorite barbecue spots, I'm trying to convince them to let us take them to Smoque, although my husband doesn't want them to go back home and forever be disappointed by their (former) favorite BBQ restaurant in Florida.
So, where do you take family when they come to town?
- Meghan Murphy Gill | Comments (0)
You may have heard of reading tea leaves, but what about looking for clues to the future in a cup of coffee? Today's Daily Candy lauded the talents of Chicago's own Jorianne, the Coffee Psychic. Evidently, her special brand of fortune-telling involves reading the "steam, cream and bubbles" in your mug of coffee. You can book her for parties, weddings, and corporate events, so there's really no reason not to see what the stars (or the grounds) have in store for you.
- Dana Currier | Comments (0)
So, you prefer not to buy your produce at Jewel, Dominick's or other large grocery stores; you instead opt to shop at Stanley's, farmers' markets and your local ethnic grocer. If you're anything like me, you sometimes buy more produce you can use before it begins to go bad, making you feel really guilty about starving children in the developing world as you reluctantly toss that over ripe avocado into the trash. This is especially the case with stores like Stanley's and Mexican groceries. It's cheaper, but it tends to be on the ripe side, meaning it has to be used right away.
What I've had a lot of trouble with, is salad greens and fresh herbs. That is, until I read this blog post over at Bon Appétit! I love to have fresh greens and herbs around, but I find it a bad idea to buy them unless I know exactly for what dish I'll use them. I tried this, and it really works. If you remember from 2nd grade science class, plants "breathe" in CO2, hence if you don't deprive them of it, they'll last a little longer. At least, I think that's why it works!
- Meghan Murphy Gill | Comments (2)
I met some friends at McGee's Tavern earlier this week. It wouldn't have been my first choice, but it was just fine — decent food, attentive service, and at lunch the number of drunken DePaul students was at a minimum.
As good as my chicken sandwich was, I was alarmed to see a "Tilapia Reuben" on the menu. It might be super tasty, but the thought of fried fish topped with sauerkraut, swiss cheese and thousand island dressing just didn't sound appetizing at all.
And "Porker McGee?" I'm a little afraid to put something by that name in my mouth &mdash' it sounds a little... slutty.
What questionable menu items of ridiculously named dishes have you come across in Chicagoland restaurants?
- Andrew Huff | Comments (10)
I couldn't believe my eyes. While Emeril was frying up catfish, simmering chicken 'n' dumplings, and doing his regular schtick, I thought the musical guest looked oddly familiar. Much to my disappointment, I realized that the delectable John Corbett was indeed fronting a mediocre country band on Emeril Live. He's still attractive, despite some most unfortunate mutton chops, but he's not the sexy Aidan (Sex in the City) or reflective Chris Stevens (Northern Exposure) I remember. How sad. To further complicate things, Bo Derek is in the audience, but never really speaks as a guest. Peach bourbon ice cream looked mighty tasty though. Set your TiVo for a rebroadcast of this oddball episode Friday at 2am CST.
- Christine Blumer | Comments (0)
As is recommended, I drink a lot of water, especially in the summer. These days, I've been adding some mottled mint or sliced cucumber. When feeling really adventurous, I'll add both. Any way you go, it's more fun than the simple lemon with water and rather refreshing.
If you want your water really cucumber-y or minty, add the extras to a pitcher and keep it covered in the refridgerator. Don't let it sit more than a day though.
- Meghan Murphy Gill | Comments (5)
Two interesting sites with video came across my browser in the past couple days; one bridges the divide between music and food, the other between top Chicago chefs and us.
Cooking with Rockstars is pretty much what it sounds like: rock'n'rollers demonstrating how to cook their favorite meals ...or, well, meals anyway. So far the only Chicago videos are sort of tangentially related; Neal Pollack used to live here and write for the Reader, and Enon is on Touch and Go Records. Stay tuned for more solidly local rockers, hopefully.
SavoryChicago is a new restaurant guide (with sister sites in New York and San Francisco) built on the MediaWiki platform, like WikiPedia. The distinguishing feature here is short video interviews with chefs describing their restaurants -- such as Paul Virant of Vie, Tru's Rick Tramonto and Gale Gand, and Doug Sohn of Hot Doug's. It's pretty bare bones right now; we'll see if it gets off the ground.
- Andrew Huff | Comments (0)
Now that grilling season is in full swing, my hubby and I have been looking for a great low and slow recipe that let us enjoy the summer weather. What we discovered was a fantastic attachment for our Weber charcoal grill; a rotisserie! Naively, I thought that you could only spit roast on a gas set up, but Weber makes this nifty machine that sits right on top of your charcoal grill and plugs in to a nearby outlet. Your lid fits neatly on top for a reliable, air tight seal. We've already roasted a stuffed leg of lamb and an insanely good safron and orange marinated chicken with delicious results. This guy was especially tasty with a Chateau Grand Cassagne Rose 2006.
Add some wood chips on the coals and you've got a makeshift spinning smokehouse. There's even a clever counterweight to help balance the heavier side of larger cuts of meat or birds.
Only downside is that the unit has an oddly short power cord. Best have an extension cord on hand for grilling at a safe distance from any walls or windows.
- Christine Blumer | Comments (4)
I hate doing dishes as much as I love taking bubble baths. Someone over at Mrs. Meyers must have felt the same way when they developed their lavender scented dish soap, cause it's about the only reason I'm plunging my hands into a sudsy sink. This dish soap smells so good, I find myself filling the sink part way up with warm water and a couple of drops of soap even when there aren't any dishes to wash, just to make my kitchen smell good! The good news is this soap really works — you can take your two-day-old pesto crusted food processor and give it a spa-like soak and the crud will come right off! It's easy to forget that a big part of cooking is the clean up, so thanks Mrs. Meyers for a bit of help.
- Mary Smith | Comments (0)
If there is one thing that you purchase for your kitchen this summer, I hope that it is an electric ice cream maker. Like a certain Shins song, it could totally change your life. Or, at least your summer ice cream-eating habits. Two years ago, while browsing an assortment of appliances and odds and ends spread out on a blanket at a yard sale, I came across a Cuisinart ice cream/sorbet maker that looked as if it had never been used. It hadn't, it turned out, and my trusty machine's previous owners sold it to me (along with a gorgeous, bright orange tea kettle) for a total of $5.
Under new ownership this little machine has churned more sorbet, ice cream, iced soy "cream" (or whatever you'd call it), frozen yogurt and frozen custard than its old owners could have ever dreamed of. The best thing is, my arm has never become achy and tired from cranking for 30 minutes straight and there is no mess from the rock salt!
- Meghan Murphy Gill | Comments (1)
Inspired by the repurposing of newspaper boxes into book-swap receptacles and art pieces, Craig Berman proposes a food box, where unwanted leftovers, canned goods and other food can be left for homeless or other needy people can pick them up. A great idea t
