Sapphire and Crystals, the 36-year-old collective of African American women artists in Chicago, celebrates their legacy of exhibiting and supporting the work of women artists of African descent with “Forward,” an exhibition that closes on Fri 9/2 at the Bridgeport Art Center (1200 W. 35th St.). Since the collective’s first show at the South Side […]
Tag: Funeral Potatoes
Posted inMonday Night Foodball
Funeral Potatoes get light in the loafers at the Next Monday Night Foodball
Oranges were the only fruit aboard the Revenge. Even if Captain Stede Bonnet couldn’t taste them in the 40-orange cake he ordered—and even if the crew got scurvy—at least he caught Blackbeard’s eye. And with that the HBO comedy Our Flag Means Death cleansed the Florida orange of its residual 70s-era anti-LGBTQ+ rot, and repositioned […]
Posted inFood & Drink
Vargo Brother Ferments embraces Fast Food Nation at the next Monday Night Foodball
Taylor Hanna and Sebastian Vargo are masters of the fine art of low and slow fermentation. And they’re strict disciples of the Paul Masson Primary Principle: “We will sell no wine before its time.” So after a long hard day in the Vargo Brother Ferments underground caverns, putting up their signature G-Dilla Pickles, PowerKraut, collard […]
Posted inMonday Night Foodball
Be good to yourself with the return of Tasting India to the next Monday Night Foodball
Update as of Mon 8/15/22 at 11:30 AM: Unfortunately Monday Night Foodball has been canceled tonight due to illness. Next Foodball is still on for Mon 8/22, and future dates are listed at the end of this article. Jasmine Sheth has had a hell of a year. Last March the impresario of the always fascinating Tasting India meal […]
Posted inMonday Night Foodball
Party like it’s Indonesian Independence Day with Waroeng and Friends at the next Monday Night Foodball
I’m not promising anything, but there might be a shrimp chip-eating contest at the Kedzie Inn this Monday. That’s what frequently happens on Tujuhbelasan, aka Indonesian Independence Day, the anniversary of the popular revolution that eventually kicked the Dutch out of the archipelago. What I do promise is a party fueled by the combined culinary […]
Posted inFood & Drink
Like a blazing fried chicken, Thommy’s Toddy Shop rises from the ashes at the Next Monday Night Foodball
The Colonel came out of retirement to make KFC at the Kedzie Inn. OK, Thom Padanilam does not have an honorific title from the Indian state of Kerala. Someday, probably, but for now he’s back in the game as the boss man of Thommy’s Toddy Shop, the pandemic-born Malayali food pop-up and podi peddler he […]
Posted inMonday Night Foodball
SuperHai’s Asian stoner food saves the day at the next Monday Night Foodball
“Asian stoner food” were the words the ingenious chef Mickey Neely used to describe the food of SuperHai. That would be the mild-mannered couple who disguise their secret identities as, respectively: graphic designer/bartender Jane Shang, and knife sharpener/restorer Jordan Ross. “I’m the Asian, he’s the stoner,” cracks Shang. But on Wednesday nights they pop up […]
Posted inFood & Drink News
Ramen Lord returns to the next Monday Night Foodball
Chui does exactly what you tell it to do. That’s the name of Mike “Ramen Lord” Satinover’s gleaming, new, half-ton Yamato Richmen Type One ramen noodle machine, currently in residence in the living room of his West Loop apartment. It’s named—or at least I’ve named it—for one of the minor AI drones in the classic manga […]
Posted inMonday Night Foodball
Dawn Lewis wants you to “try meh hand” at the next Monday Night Foodball
Update: an earlier version of this post included an incorrect email address for ordering. The correct email is: Deesrotichicago@dsroti.com Most days the freshest, flakiest, most diaphanous Trinidadian roti in the city must be consumed al trunko on the 2500 block of South Wabash with your blinkers on (it’s the only spot for roti, in fact). […]
Posted inFood & Drink
It’s a Lebanese-Armenian family feast at the next Monday Night Foodball
Lebanon and Armenia are separated by vast stretches of Syria and eastern Turkey, but when Mary Eder-McClure and Kat Stuehrk Talo compared notes about the heroic family meals they grew up on, they discovered that similarities in the food they ate shrank the distance. For one thing, there’s the abundance of generosity. And the stuffed […]
Posted inFood & Drink
It’s revenge of Funeral Potatoes at Monday Night Foodball
Now that the polls for Best of Chicago have closed I can say this without fear of tipping the scales of this venerable experiment in democracy: Funeral Potatoes are the great heroes of Monday Night Foodball. I’m in their corner for Best Meal Kits and Best Pandemic Pivot—which we’ll find out about on March 3—but […]
Posted inFood & Drink
The Moonwalker Cafe brings a rare and porky specialty from Guerrero to Monday Night Foodball
Whenever there was a wedding or baptism to celebrate in San Luis de la Loma, Ana Mellin made the relleno de puerco. In the tiny town just up the coast from Acapulco, she and her cousins roasted banana leaf-swaddled, whole hogs for funerals too. The celebratory pig, stuffed with pineapple, plantains, tomatoes, potatoes, carrots, and […]
Posted inFood & Drink
Check the menu for Pizza and Donuts at Monday Night Foodball
Tuesday, I was still dreaming of Funeral Potatoes’s pimento cheese hash brown-stuffed jalapeño poppers from Monday Night Foodball, when I was summoned back to the Kedzie Inn’s kitchen for a secret pizza and donut conclave. Not many know this, but Miguel Hernandez, one of the Kedzie’s regular chefs, is a 15-year veteran of Marie’s Pizza, […]
Posted inFood & Drink
Please line up for Funeral Potatoes at Monday Night Foodball
Last week, Eve Studnicka, with an assist from her Funeral Potatoes partner Alexis Thomas, took part in an amazing pop-up with Borneol, Texas butcher (and former Chicagoan) Kriss Abigail. Abigail had arrived in town with an axis deer carcass harvested in the Hill Country, which she broke down at Saint Emeric in front of 30 […]
Posted inFood & Drink
Are you ready for some Monday Night Foodball?
In January 2020 I assumed I had a lock on the annual Kedzie Inn chili cookoff, with a three-day smoked brisket braised with Cremeria La Ordena mole picoson. I spent a lot of time peering into the Dutch oven, building it, finessing it—no, caressing it—making sure the judges would drown in its smoldering, head-spinning complexity. So I […]