The upcoming food-centric conference features parties, meals, panel discussions, and chef demos.
Challenged to create a dish with pig heart, Carlo and Melvin Vizconde of Kai Zan prepare it three ways in a bento box.
Challenged to create a dish with uni, Purple Pig chef Jimmy Bannos Jr. makes pasta with the sea urchin gonads.
Two Chicago chefs nab honors in New York—and what that means for the latest Next menu.
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
Elizabeth Gomez nduja from Da Riv I made an absolute rompiscatole of myself this winter after I learned that Carmelo Pugliese, maestro of the great Riviera Italian Foods, was making nduja. Aka “the red nutella,” nduja is a hot Calabrian spreadable salami that over the last year or two has been like catnip to food […]
Filter, Kitchen Sink, The Purple Pig, and other restaurants coming soon or too new to review.
A group of Chicago chefs travel to Michigan to make cheese