Pastry chef Bobby Schaffer of Grace makes a modernist semifreddo with the tropical fruit cupuacu.
Category: Key Ingredient
Posted inFood & Drink
Key Ingredient: Patrick Fahy of Sixteen poaches one of the oldest fruits in recorded history
Challenged to make a dish with quince, Patrick Fahy of Sixteen crafts a simple panna cotta.
Posted inFood & Drink
Key Ingredient: Black cumin
Homestead’s Chris Teixeira survives a “death challenge” to arrive at a cheese course featuring black cumin.
Posted inFood & Drink
Key Ingredient: Smen
Joseph Rose of Lockwood funks up his act with smen, a fermented butter traditional in North Africa and the Middle East.
Posted inFood & Drink
Key Ingredient: The team behind Tete Charcuterie tangle with the “foie gras of the sea”
Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.
Posted inFood & Drink
Key Ingredient: Acadia chef-owner Ryan McCaskey doubles down on pandan
Ryan McCaskey of Acadia uses pandan leaf to add lingering “toasty rice” flavor to a southeast Asian plate.
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Key Ingredient: Thai Dang of Embeya puts an Asian spin on maguey leaves
Thai Dang of Embeya puts an Asian spin on maguey leaves, aka agave leaves.
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Key Ingredient: Topolobampo’s Andres Padilla transforms cock’s combs
Topolobampo’s Andres Padilla turns cock’s combs into an elegant summer plate.
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Key Ingredient: Carl Shelton of Boka braises, rolls, and smokes sassafras
Boka chef Carl Shelton serves sassafras with the animal that eats it.
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Key Ingredient: Chef Peter Coenen of the Gage holds his nose and faces sun-dried tomatoes
Gage chef de cuisine Peter Coenen holds his nose to work with sun-dried tomatoes.
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Aaron Arnett of Davanti Enoteca makes peace with green peppercorns
Davanti Enoteca sous chef Aaron Arnett tackles an old nemesis, three ways.
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Tony Diaz of Maude’s Liquor Bar works with cactus, the Slimer of succulents
Challenged with cactus, Tony Diaz of Maude’s Liquor Bar develops a taste for the succulent, slime and all.
Posted inFood & Drink
John Asbaty of Panozzo’s takes honeycomb tripe from “funky” to “fresh”
Challenged with honeycomb tripe, Panozzo’s John Asbaty finds that when all else fails, there’s sausage.
Posted inFood & Drink
Key Ingredient: Jonathan Zaragoza gets into muddy-tasting amphibians, skin and all
Challenged with frog, Masa Azul chef Jonathan Zaragoza is inspired by “the original fish-and-chips.”
Posted inFood & Drink
The Chicago Reader’s Key Ingredient Cook-Off
A Festival of Culinary Curiosities May 3, 2013 | 7-10 PM | Bridgeport Art Center | $65-$100 Join Chicago’s most celebrated chefs for an evening of exemplary and unusual culinary concoctions at our first annual Key Ingredient Cook-Off. Inspired by the Reader‘s James Beard Award-winning series, the Key Ingredient Cook-Off will see 26 chefs (from […]