The invasive fish formerly known as Asian carp was renamed “copi” earlier this summer by the Department of Natural Resources. Short for “copious,” the state hopes that a vaguely Mediterranean-sounding rebranding will entice consumers to eat more of the bony, obscenely prolific, freshwater filter feeders that have outcompeted native species for all that good Illinois […]
Tag: Vie
Posted inBlogs
A sandwich designed for vampires at Revival Food Hall’s Danke
Chef Scott Manley has created a bloody good seasonal sandwich.
Posted inBlogs
A Vie chef ferments his own tepache, a classic Mexican pineapple drink
Challenged to create a dish with the Mexican fermented pineapple beverage tepache, Dan Compton of Vie buys it, makes it, and then makes wings and fried rice with it.
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Dove’s Luncheonette makes a diner burger
A traditional luncheonette item joins the Tex-Mex menu as a special.
Posted inFood & Drink
Meet Billy Pork, the father of Chicago’s charcuterie revolution
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
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Happy tenth to the city’s best restaurant . . . in the suburbs
Paul Virant’s Vie turns ten.
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Paula, Lidia, and Ina at Lit Fest, Rick’s art meets plate, and more
Things that are happening, from pie talk on stage to art coming down from the walls to be eaten
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Restaurants in running for Beards, media not so much
The James Beard Foundation Awards announcements yesterday showed a scene that’s strong on one side, not very strong on the other.
Posted inFood & Drink
The Radler offers an upscale twist on German comfort food in Logan Square
The Radler offers an upscale twist on German comfort food in Logan Square.
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Cicchetti opens, Parson’s for brunch, creole Christmas Eve, and more
Events in the coming week
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This way for durian: Announcing the Key Ingredient Cook-Off
Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign
Posted inFood & Drink
Over-romanticizing the peasantry at Table, Donkey and Stick
Grimm-inspired alpine restaurant Table, Donkey and Stick serves as a cautionary tale.
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Vie’s Nathan Sears to open German “restaurant within a restaurant”
Vie’s chef de cuisine is going Deutsch
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Graham Elliot Bistro: the brand goes on, and more in this week’s Food & Drink
In this week’s Food & Drink: Graham Elliot Bowles’s latest homage to self, Key Ingredient chicken gizzards
Posted inFood & Drink
Key Ingredient: chicken gizzards
Sprout sous chef Jeffrey Sills tackles chicken gizzards, the bird’s muscular second stomach