The restaurant scene is losing its Jewish grandmother.
Tag: Smoque
Posted inBlogs
When cemitas meet brisket: two favorites come together for a night at Smoque
Tony Anteliz of Humboldt Park’s Cemitas Puebla and northwest-side barbecue maven Barry Sorkin keep up a delicious tradition.
Posted inBlogs
Reader’s Agenda Wed 8/14: The Sound Opinions End of Summer BBQ, Garlic Fest, and The Intruder
What’s on the Reader‘s Agenda for Wednesday, August 14
Posted inBlogs
Father-and-son Mexican-American dreams clash at Cemitas Puebla
Family visions collide at a beloved Mexican sandwich shop; with special guest star Guy Fieri.
Posted inBlogs
Reader’s Agenda Sat 7/13: West Fest, Windy City Smokeout, and Jerry’s sixth anniversary
What’s on the Reader‘s Agenda for Saturday, July 13
Posted inBest of Chicago
Best Use of a Smoker for Something Other Than Meat
“Every single thing in this kitchen has made it into this smoker in one way or another. One of the best things to come out of it is . . .”
Posted inBlogs
And the Key Ingredient Cook-Off winners are . . .
Six chefs from last week’s event will have donations made to Healthy Schools in their names. And bragging rights.
Posted inBlogs
Wrigley BBQ joins a crowded field
Average smoked meats from the owner of Jack’s on Halsted
Posted inBlogs
This Week in Food & Drink: Key Ingredient duck tongues, Irving Park’s Al Dente, Ethyl’s Beer & Wine Dive, and more
In this week’s Food & Drink: Key Ingredient duck tongues, Irving Park’s Al Dente, Ethyl’s Beer & Wine Dive, and more Irving Park restaurants.
Posted inFood & Drink
Key Ingredient: City Provisions’ Cleetus Friedman shows that, like bacon, bourbon makes everything better
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 […]
Posted inBlogs
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.
Posted inFood & Drink
Key Ingredient: Smoque’s Barry Sorkin turns Vienna Beef hot dogs into “dragon turds”
The chef: Barry Sorkin (Smoque) The challenger: Doug Sohn (Hot Doug’s) The ingredient: Vienna Beef Hot Dogs Hot dogs were hardly new to Barry Sorkin—”but I can’t say I’ve ever made anything with them other than hot dogs, or maybe franks and beans,” he says. While he’s grateful that Doug Sohn didn’t assign him something […]
Posted inBlogs
This Week in Food & Drink: GT Fish & Oyster, Hot Doug Does Chicken Feet, Cocktail Challenge Seaweed, Raw Milk Farmstead Cheese, and More
In this week’s Food & Drink: GT Fish & Oyster, Hot Doug takes on chicken feet for Key Ingredient, Cocktail Challenge seaweed, raw milk farmstead cheese, and more