A phone call to PolyScience in Niles resulted in the popularization of immersion circulators in restaurant kitchens.
Trevor Rose-Hamblin’s beer and Matthias Merges’s food could fuel the revolution—or at least spirited talk of one.
Vincent Labriola attempted to apply the Grantland and Dissolve model to interviewing Chicago chefs and bartenders.
Looking back at the life and autobiographical essays of the late chef Homaro Cantu of Moto
Iliana Regan kicks herself upstairs and names a San Francisco-trained chef the chef de cuisine of Elizabeth.
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.
What’s on the Reader‘s Agenda for Friday, January 4, 2013
At Baume & Brix, Moto/Ing vets go sweet, savory, and simpler
A Waffleizer book, a possible Tramonto comeback, Cantu’s new cooking show, and more
A meat grinder mishap, Aztec boobs, the death of a deli, and more
Flamin’ Hot Cheetos, death by cockroach, Leela’s Thai cookbook, and more
On the restaurant scene: Moto descendant Baume & Brix opens, the modern Korean Bonsoiree closes, Berwyn’s Autre Monde reopens
This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants
In this week’s food and drink: Lure Izakaya Pub, Homaro Cantu’s Ing, Key Ingredient tamarind, and 13 Japanese 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.