Theater on the Lake kicks off its season with a free three-day seminar for the Chicago theater community.
Illinois Craft Beer Week features a new festival, plus it’s short and sweet this year at only one week long.
At Chicago’s first cider pub, the food is no match for the juice.
It may be the dog days of August, but events are still happening.
Meet people who wrote books, eat longanisa, barbecue with Sean Brock, and more.
El Ideas has a guest, 1,000 pounds of chocolate await you, Cleetus wants you to try his beer, and more.
Chipotle wants to show you it’s serious about sustainability, but online TV series Food Revolution Chicago seems to have joined the mainstream.
“Local” and “sustainable” are such marketing shibboleths these days that they sometimes seem meaningless.
“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 Ravenswood deli and catering business from chef Cleetus Friedman closed yesterday.
Fiddlehead, turtle, and prickly pear soups are among those served at this benefit Wednesday, November 14
The Chef: Marianne Sundquist (In Fine Spirits) The challenger: Cleetus Friedman (City Provisions) The ingredient: Pork Cheeks Pork cheek, says Marianne Sundquist, is “one of the cuts of meat that is really underused.” Which is too bad, because “it’s really inexpensive, and I think something magical happens when it’s braised. . . . In the oven, it […]
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.