Big Jones Cookbook has a release party, the Reader sponsors a Lake FX panel on local food, and other events happening soon.
They weren’t all Italian. And they weren’t all in River North.
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
Tête Charcuterie is a lot more than just a temple to our culture’s insatiable flesh lust.
West Randolph’s new Tete Charcuterie brings back the flavors of the neighborhood meatpackers.
Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.
An all-beer edition, including a chili cook-off with Dogfish Head, New Beer’s Eve, and lots of events in honor of the Craft Brewers Conference and Stone Brewing Company’s arrival in Chicago.