The Giant chef remembers being schooled in the high-intensity kitchen at Citronelle.
Category: Key Ingredient
Posted inFood & Drink
Watch Bad Hunter chef Dan Snowden make a restaurant-worthy version of an Oscar Mayer lunch meat
Challenged to create a dish with olive loaf, Snowden goes for both olive bread and the infamous lunch meat.
Posted inBest of Chicago
Best of Chicago 2016: Food & Drink
Chicago’s best restaurants, chefs, bars, burgers, pizza, and more readers’ poll winners
Posted inFood & Drink
2015 Key Ingredient Cook-Off
Taste new dishes by 23 of Chicago’s best chefs at the Key Ingredient Cook-Off party this Friday, May 22. Plus specialty cocktails, wine, and beer—and music by Windy City Soul Club. VIP option still available!
Posted inFood & Drink
Key Ingredient: Greg Bastien emulsifies pumpkin seed oil
Challenged to create a dish with pumpkin seed oil, Greg Bastien of the Winchester makes a mousseline sauce.
Posted inFood & Drink
Key Ingredient: Aaron Mooney marinates fish in shio koji
Challenged to create a dish with shio koji, a mold-inoculated rice paste, Webster’s Wine Bar chef Aaron Mooney uses it as a marinade.
Posted inFood & Drink
Key Ingredient: Kai Zan’s Vizconde twins make a bento box with pig heart
Challenged to create a dish with pig heart, Carlo and Melvin Vizconde of Kai Zan prepare it three ways in a bento box.
Posted inFood & Drink
Key Ingredient: Jimmy Bannos Jr. makes pasta with sea urchin gonads
Challenged to create a dish with uni, Purple Pig chef Jimmy Bannos Jr. makes pasta with the sea urchin gonads.
Posted inFood & Drink
Key Ingredient: John Hogan creates foam with fermented squid guts
Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
Posted inFood & Drink
Key Ingredient: Takashi Yagihashi puts a Japanese spin on an Italian delicacy
Challenged to create a dish with bottarga, Yagihashi serves the cured fish roe over noodles.
Posted inFood & Drink
Key Ingredient: Tony Mantuano poaches salt cod
Challenged to create a dish with salt cod, Spiaggia chef Tony Mantuano buries it in truffles.
Posted inFood & Drink
Key Ingredient: John Coletta isn’t allergic to fennel pollen
Challenged to create a dish with fennel pollen, Quartino chef John Coletta shows off the summery spice.
Posted inFood & Drink
Key Ingredient: Michael Lachowicz contemplates calves’ brains
Challenged to create a dish with calves’ brains, Michael Lachowicz of Restaurant Michael goes superclassic.
Posted inFood & Drink
Key Ingredient: Lee Kuebler has balls—goat testicles, that is
Challenged to create a dish with goat testicles, Milwalky Trace chef Lee Kuebler deep-fries them.
Posted inFood & Drink
Key Ingredient: Zoe Schor faces “the strangest animal on the planet”
Challenged to make a dish with geoduck, Zoe Schor of Ada St. prepares the enormous clam two ways.