The Prince of Chivo starts cooking at the tequila-focused restaurant Masa Azul in mid-September
Tag: Sepia
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A place to don your tricorn and more in this week’s Food & Drink
In this week’s Food & Drink: Ye olde South Loop tavern, Key Ingredient huitlacoche
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Ye olde everything
Mike Sula reviews City Tavern, the new spot from the owners of Chicago Firehouse.
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A fried-chicken-eating contest and more food and drink events this week:
A Templeton Rye documentary, The Beat Cop’s Guide to Chicago Eats, a survivalist’s supper, and more.
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This week’s food and drink events
Wine dinners, wine making, truffle making, and other food and drink events this week.
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Key Ingredient turns 50 (episodes)
Thoughts on the first 50 episodes of Key Ingredient
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Stars are falling
The Michelin Guide Chicago’s starred restaurants have been announced.
Posted inFood & Drink
Cocktail Challenge: The Drawing Room’s Christiana DeLucca works with Vegemite (well, Marmite)
Sepia mixologist Josh Pearson, a native of Australia, challenged Cristiana DeLucca of the Drawing Room, to make a cocktail with Vegemite, the supersalty yeast spread that’s widely reviled in the rest of the world. The cocktail’s named in honor of her niece. Allison No. 1 1 bar spoon Vegemite or Marmite 6-8 grape tomatoes, halved […]
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This Week in Food & Drink: Next—Paris 1906, the Doughnut Vault Taste Test, Key Ingredient Vienna Beef Hot Dogs, and More
This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
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Cocktail Challenge: Sepia’s Josh Pearson creates the Propowhat Margarita using the bee resin propolis
Boka Restaurant Group mixologist Benjamin Schiller challenged his friend Josh Pearson of Sepia with propolis, an aromatic resin bees use to seal small cracks in their hives. Pearson infused tequila with the stuff, which is available at health-food stores. Propawhat Margarita 2 oz propolis-infused tequila* ¾ oz agave juice ¾ oz lime juice 4 fresh […]
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Cocktail Challenge: kombu
Boka group mixologist Benjamin Schiller crafts a three-way seaweed drink
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This Week in Food & Drink: Of love and crepes, Key Ingredient lamb fat, two new pubs, and more
In this week’s food and drink: Prince Creperie Cafe, Key Ingredient lamb fat, Gyu-Kaku, the latest food truck, the aphrodisiac sannakji, and more.
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This Week in Food & Drink: A salami evangelist, the Florentine, Key Ingredient spirulina, and more
In this week’s Food & Drink: the Sodfather, the Florentine, Paul Virant of Vie takes our Key Ingredient chef challenge of spirulina, and the latest openings and closings.
