A phone call to PolyScience in Niles resulted in the popularization of immersion circulators in restaurant kitchens.
Tag: Homaro Cantu
Posted inFood & Drink
Old Irving Brewing will ease your postelection pain
Trevor Rose-Hamblin’s beer and Matthias Merges’s food could fuel the revolution—or at least spirited talk of one.
Posted inFood & Drink
A requiem for the Midwestern Diner’s long-form food coverage
Vincent Labriola attempted to apply the Grantland and Dissolve model to interviewing Chicago chefs and bartenders.
Posted inBlogs
Remembering chef Homaro Cantu through his writing
Looking back at the life and autobiographical essays of the late chef Homaro Cantu of Moto
Posted inBlogs
‘I want to learn from this guy’—Iliana Regan appoints chef de cuisine at Elizabeth
Iliana Regan kicks herself upstairs and names a San Francisco-trained chef the chef de cuisine of Elizabeth.
Posted inFood & Drink
What happens when all-star chefs get in bed with Big Food?
Culinary icons from Paul Kahan to Rick Bayless, Grant Achatz to Matthias Merges, Ina Pinkney to Homaro Cantu have forged unlikely relationships with brands such as Nestlé, Kraft, and Lean Cuisine. The results might surprise you.
Posted inBlogs
Reader’s Agenda Fri 1/4: Shatner’s World, the Interview Show, and Ian’s Party
What’s on the Reader‘s Agenda for Friday, January 4, 2013
Posted inFood & Drink
No rocket science at Baume & Brix
At Baume & Brix, Moto/Ing vets go sweet, savory, and simpler
Posted inBlogs
Slagel launches the Chicken Freedom Project, and other food news bites
A Waffleizer book, a possible Tramonto comeback, Cantu’s new cooking show, and more
Posted inBlogs
Someone boosted Charlie Trotter’s wine, and other food news bites
A meat grinder mishap, Aztec boobs, the death of a deli, and more
Posted inBlogs
The Jewel is on the block and other food news bites
Flamin’ Hot Cheetos, death by cockroach, Leela’s Thai cookbook, and more
Posted inBlogs
Boom, bust, and Berwyn on this week’s restaurant scene
On the restaurant scene: Moto descendant Baume & Brix opens, the modern Korean Bonsoiree closes, Berwyn’s Autre Monde reopens
Posted inBlogs
This Week in Food & Drink: The Aviary, Key Ingredient pork cheeks, neighborhood food councils, and more
This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants
Posted inBlogs
This Week in Food & Drink: A New Izakaya, Homaro Cantu’s Ing, Key Ingredient Tamarind, and More
In this week’s food and drink: Lure Izakaya Pub, Homaro Cantu’s Ing, Key Ingredient tamarind, and 13 Japanese restaurants
Posted inBlogs
This Week in Food & Drink: Artisan Bread, La Taberna Tapas, Key Ingredient Red Bean Paste, the Opening of Ing, and 14 More New Restaurants
In this weeks Food & Drink, a profile of artisan baker Ehsan Ganji of Edgewater’s Flourish Bakery Cafe, a review of University Village’s La Taberna Tacos on Halsted, Jared Van Camp takes on red bean paste in the Key Ingredient chef challenge, the opening of Homaro Cantu’s new Ing, and 14 more new restaurants.