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Home » Dave Beran

Tag: Dave Beran

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

Feast your eyes on two trailers: One for Next, one for Ina’s

by Michael Gebert September 9, 2015August 18, 2021

Two very different trailers just came out: one for fancy dinner, one for a maker of comfy breakfast.

Posted inBlogs

The Key Ingredient Cook-Off kicks off again this Friday

by Julia Thiel May 20, 2015August 18, 2021

The Reader’s Key Ingredient Cook-Off returns for its third year, this time featuring 22 chefs cooking with five different ingredients at the Lacuna Artist Lofts.

Posted inBlogs

Next’s Paris Bistro teaser is ever so twee

by Michael Gebert January 7, 2015August 18, 2021

Plus an introduction to Intro, Big Jones goes soul, and more food goings on

Posted inBlogs

Grant Achatz has a Trio class reunion at Next

by Michael Gebert September 3, 2014August 18, 2021

Next and the Aviary hold a reunion for graduates of Grant Achatz’s first restaurant, Trio.

Posted inBest of Chicago

Best Side Dish

by Drew Hunt June 25, 2014August 18, 2021

A hollowed-out potato filled with bone-marrow puree, hash browns, and home fries

Posted inBlogs

Next’s Dave Beran wins Beard award as Next’s Chinese menu debuts

by Michael Gebert May 6, 2014August 18, 2021

Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.

Raw pork legs
Posted inFood & Drink

Key Ingredient: Jenner Tomaska makes a pigs’ foot roll

by Julia Thiel April 24, 2014August 18, 2021

Next sous chef Jenner Tomaska goes hog wild in the kitchen with pigs’ feet.

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).

Posted inBlogs

Next’s Achatz retrospective—and Curtis Duffy’s alternate history

by Michael Gebert November 19, 2013August 19, 2021

Next announces its next season, Curtis Duffy continues his rise as our next great chef.

Posted inBlogs

What’s Next going to do next?

by Michael Gebert September 19, 2013August 19, 2021

Dave Beran talks about the next season for Next—and what the Childhood menu was originally going to be.

Posted inBlogs

Four hours in the kitchen with Next’s Bocuse d’Or menu

by Michael Gebert September 18, 2013August 19, 2021

Slide show of the Next Bocuse d’Or menu—and what goes into it.

Posted inBlogs

Next chef Dave Beran on making a meal out of the Bocuse d’Or

by Michael Gebert September 17, 2013August 19, 2021

French classicism meets midwestern produce in Next’s Bocuse d’Or menu.

Posted inBlogs

Beard season

by Mike Sula March 20, 2012August 19, 2021

Chicago nominees for the 2012 James Beard Foundation Awards were announced yesterday.

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