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Home » Dana Cree

Tag: Dana Cree

Posted inArts & Culture

What to check out at Printers Row 2017

by Aimee Levitt June 6, 2017August 18, 2021

Everything that’s free at the annual fest (except Kareem Abdul-Jabbar and Al Franken)

Posted inBlogs

Hump! Film Festival, “Exhibitionism–The Rolling Stones,” and more things to do in Chicago this weekend

by Brianna Wellen April 14, 2017August 18, 2021

The Anarchist Print Fair, Easter Brunch Buffet, and more happenings from April 14-16.

Posted inBlogs

Make Dana Cree’s donut ice cream

by Mike Sula April 13, 2017August 18, 2021

The Publican pastry chef’s Hello, My Name Is Ice Cream is an alluring volume on the frozen dairy arts.

Posted inFood & Drink

1871 Dairy brings Chicago milk back from the dead

by Mike Sula October 15, 2015August 18, 2021

Illinois’s dairy heritage has been resurrected by a former pencil pusher who just wanted healthy milk for his family.

Posted inBlogs

Hamburger Hop tickets are on sale, your chance to eat like a Google employee, and more

by Michael Gebert August 7, 2015August 18, 2021

It may be the dog days of August, but events are still happening.

Posted inBlogs

Chicago’s food media fared better in the Beard Award noms this year

by Michael Gebert March 24, 2015August 18, 2021

And the restaurants did as well as they always do.

Posted inBlogs

Long-form food writing isn’t dead meat

by Michael Gebert January 27, 2015August 18, 2021

There’s still good, meaty writing about food happening—you just have to look for it a little.

Posted inBlogs

Reader’s Agenda Fri 5/9: Key Ingredient Cook-Off, Let’s Get Working, and Young Fathers

by Osita Nwanevu May 9, 2014August 18, 2021

What’s on the Reader‘s Agenda for Friday, May 9

Posted inBlogs

Nineteen of Chicago’s best chefs will be at our Key Ingredient Cook-Off on May 9. Will you?

by Julia Thiel April 10, 2014August 18, 2021

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.

Posted inBlogs

Restaurants in running for Beards, media not so much

by Michael Gebert March 19, 2014August 18, 2021

The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.

Top: mussel-orange gummy by Matthew Kirkley, guinea hen with braised celery by Ryan LaRoche, durian custard by Lee Wolen, stir-fried pig uterus by Abraham Conlon; bottom: tripe sausage by John Asbaty, cock's combs with green peanut mole by Andres Padilla, halibut with sun-dried tomatoes by Peter Coenen, and pine sap ice cream by Dana Cree
Posted inFood & Drink

2013: The year of our 100th Key Ingredient

by Julia Thiel December 24, 2013August 19, 2021

The past year of our chef-to-chef challenge has included lobster guts, durian, and pig uterus (some of it a little burned).

Chicory ice cream with coffee-chicory granita and fried tofu skins
Posted inFood & Drink

Key Ingredient: Anna Shovers of the Publican turns chicory root Vietnamese

by Julia Thiel December 12, 2013August 19, 2021

The Publican’s pastry chef makes a coffee substitute into ice cream inspired by iced coffee.

Posted inBlogs

Untold secrets of the first 100 Key Ingredients

by Michael Gebert December 9, 2013August 19, 2021

Some of the behind-the-scenes antics from Key Ingredient

Pine sap ice cream with celery-root cake, goat cheese mousse with pine honey, and apple Turkish delight
Posted inFood & Drink

Key Ingredient: Dana Cree of Blackbird sweetens up pine sap

by Julia Thiel November 29, 2013August 19, 2021

Blackbird pastry chef Dana Cree makes ice cream with an ingredient that “looks like a tree took a poop.”

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