The lineup features several winners from last year’s KICO: Barry Sorkin (Smoque) and Paula Haney (Hoosier Mama Pie Shop), who won their categories, and Abraham Conlon (Fat Rice), who won overall.
The restaurant scene is losing its Jewish grandmother.
Tony Anteliz of Humboldt Park’s Cemitas Puebla and northwest-side barbecue maven Barry Sorkin keep up a delicious tradition.
“Every single thing in this kitchen has made it into this smoker in one way or another. One of the best things to come out of it is . . .”
The Chef: Cleetus Friedman (City Provisions) The challenger: Barry Sorkin (Smoque) The ingredient: Bourbon One thing Cleetus Friedman learned years ago is that you shouldn’t cook with a wine you wouldn’t drink. The same goes for bourbon, which is why one step of the recipe he came up with for bourbon-glazed ham is: “Pour half […]
This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
The chef: Barry Sorkin (Smoque) The challenger: Doug Sohn (Hot Doug’s) The ingredient: Vienna Beef Hot Dogs Hot dogs were hardly new to Barry Sorkin—”but I can’t say I’ve ever made anything with them other than hot dogs, or maybe franks and beans,” he says. While he’s grateful that Doug Sohn didn’t assign him something […]
In this week’s Food & Drink: GT Fish & Oyster, Hot Doug takes on chicken feet for Key Ingredient, Cocktail Challenge seaweed, raw milk farmstead cheese, and more
The Chef: Doug Sohn (Hot Doug’s) The Challenger: Carlos Gaytan (Mexique) The Ingredient: Chicken Feet Doug Sohn has eaten chicken feet, but never cooked with them—”so as is my style, instead of really playing around with them and doing a ton of research, I’ll just go find someone I know who knows about chicken feet.” […]
Rooftop dinners, cupcake contests, foraged foods, and more.
Barry Sorkin and Smoque’s buck-the-odds business plan detailed in the New York Times.