A German-style dark wheat beer brewed with Belgian yeast and aged in Heaven Hill barrels
What’s on the Agenda for Tuesday, August 28, 2012
If the incentives are right (and a little outlandish), Kickstarter is worth the few bucks—just ask Murder by Death’s fans
Sunda’s Nahm Kim counters shrimp paste with Booker’s in an Asian manhattan
Best of Chicago 2012: An exhaustive exploration of our city and all its eccentricities
Ginger syrup and its many uses (mostly cocktails)
Derrick Rose, the Reader’s new neighbor
A letter to first loves, cigarettes, and Chicago
The results of last night’s “Manhattan Experience,” a cocktail mix-off.
In this week’s Food & Drink: Madison’s Nostrano and Underground Food Collective, Key Ingredient bourbon, recent openings, alfresco dining, and more
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 city’s one and only distillery releases its first aged whiskeys next week.
Beer sampling, food writing, dessert crawling, and more.
The iconic Four Roses bourbon arrives in Chicago next month.