A ex-Chicago butcher makes a home in northern Michigan.
Tag: Mado
Posted inBlogs
When a reporter sees right through her subject
Sarah Nardi’s 2013 profile of the chef Brandon Baltzley is both sympathetic and sharp.
Posted inFood & Drink
Who does Brandon Baltzley think he is?
Who does chef-memoirist-addict Brandon Baltzley think he is?
Posted inBlogs
Further discoveries in the criminal files of Claude Sautet
Revisiting the 1976 drama Mado in light of the current release of Sautet’s Max et les Ferrailleurs (1971)
Posted inBlogs
Pop-up dinner: time travel to the late Roman Empire
Brandon Baltzley’s new Crux collective hosts a second pop-up dinner, this one with a late-Roman theme, at Evanston’s Pensiero Ristorante on Monday.
Posted inBlogs
This Week’s Food and Drink Events
Art-inspired cuisine, a pig roast, African flavors, and more.
Posted inBlogs
Send Rob Levitt to Asheville
Have you been standing in the rain outside of Mado’s perpetually sold-out monthly butchering demos? Here’s a cool video synopsis of one, chef Rob Levitt’s entry in the Who’s Your Butcher? contest, sponsored by Protein University (the same folks behind the itinerant Cochon 555 hootenenany). He’s up against 20 other entrants from across the globe. […]
Posted inBlogs
This Week’s Food and Drink Events
Farm tours, pop-up restaurants, butchering classes, and more.
Posted inNews & Politics
Green Carts, Shared Kitchens, Backyard Chickens, and Whole Hogs
Reporting from the FamilyFarmed Expo
Posted inBlogs
Reporting From FamilyFarmed: Using the Whole Hog
A panel on the benefits of whole-animal cooking.
Posted inBlogs
The FamilyFarmed Expo Starts Thursday
A preview of the FamilyFarmed Expo, running Thursday through Saturday, with follow-up blog coverage to come.
Posted inBlogs
The whole beast: Chris Turner’s painted hog skulls
Chris Turner, sous chef at Mado, makes art out of animal skulls.