Illinois’s dairy heritage has been resurrected by a former pencil pusher who just wanted healthy milk for his family.
Two very different trailers just came out: one for fancy dinner, one for a maker of comfy breakfast.
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.
Plus an introduction to Intro, Big Jones goes soul, and more food goings on
Next and the Aviary hold a reunion for graduates of Grant Achatz’s first restaurant, Trio.
A hollowed-out potato filled with bone-marrow puree, hash browns, and home fries
Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.
Next sous chef Jenner Tomaska goes hog wild in the kitchen with pigs’ feet.
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
The past year of our chef-to-chef challenge has included lobster guts, durian, and pig uterus (some of it a little burned).
Next announces its next season, Curtis Duffy continues his rise as our next great chef.
Dave Beran talks about the next season for Next—and what the Childhood menu was originally going to be.
Slide show of the Next Bocuse d’Or menu—and what goes into it.
French classicism meets midwestern produce in Next’s Bocuse d’Or menu.
Chicago nominees for the 2012 James Beard Foundation Awards were announced yesterday.