Illinois’s dairy heritage has been resurrected by a former pencil pusher who just wanted healthy milk for his family.
Tag: Dave Beran
Posted inBlogs
Feast your eyes on two trailers: One for Next, one for Ina’s
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
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
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
Next and the Aviary hold a reunion for graduates of Grant Achatz’s first restaurant, Trio.
Posted inBest of Chicago
Best Side Dish
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
Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.
Posted inFood & Drink
Key Ingredient: Jenner Tomaska makes a pigs’ foot roll
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
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
Posted inFood & Drink
2013: The year of our 100th Key Ingredient
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
Next announces its next season, Curtis Duffy continues his rise as our next great chef.
Posted inBlogs
What’s Next going to do next?
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
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
French classicism meets midwestern produce in Next’s Bocuse d’Or menu.
Posted inBlogs
Beard season
Chicago nominees for the 2012 James Beard Foundation Awards were announced yesterday.