Chawanmushi with dried-shrimp kettle corn, cocktail-hour Ants on a Log, and Malort Face: a sneak peek at a few of the entries in our upcoming cook-off.
The City of Evanston made a worthy investment in this little cocktail bar.
Modernist dining and daring cocktails at Andersonville’s Premise
Booze news: a tasting of whiskey-barrel-aged beer, In Fine Spirits morphing, a Scottish beer tasting at the Bluebird
A wine tasting and the inaugural dinner in a new series, both connected to In Fine Spirits.
Some Bastille Day specials and events
The Chef: Abra Berens (Bare Knuckle Farm) The challenger: Marianne Sundquist (In Fine Spirits) The ingredient: Yinzhen Silver Needle Tea Abra Berens is committed to cooking with local ingredients. She co-owns the two-year-old Bare Knuckle Farm—a small vegetable farm in Northport, Michigan, with chickens, ducks, geese, and hogs—and cooks at Vie, among other places, during […]
This week in Food & Drink: Achatz and Kokonas’s the Aviary, Key Ingredient pork cheeks, neighborhood food councils, more Fulton Market restaurants
The Chef: Cleetus Friedman (City Provisions) The challenger: Barry Sorkin (Smoque) The ingredient: Bourbon One thing Cleetus Friedman learned years ago is that you shouldn’t cook with a wine you wouldn’t drink. The same goes for bourbon, which is why one step of the recipe he came up with for bourbon-glazed ham is: “Pour half […]
Giles Schnierle cutting into the first wheel Late last April I headed up to Coopersville, Michigan, with a bunch of chefs and Giles Schnierle, of the Great American Cheese Collection, to make some cheddar at Grassfields Organic Cheese, a farmstead cheesemaker, whose excellent products you might recognize from the Saturday Green City Market.
A group of Chicago chefs travel to Michigan to make cheese
This week’s talks, tastings, and events.