Challenged to create a cocktail using cottage cheese, Eight Bar’s Kiel Schelich adds booze to a pairing of foods that was a childhood standby.
The boxing club for at-risk youth empowers kids in and out of the ring.
Also, the Obama library spurs residential real estate development in South Shore.
Volume 46, Number 33
Fonema’s performance at Experimental Sound Studio is the last by the vocal-oriented ensemble before director Pablo Chin moves to New York.
We asked some of the city’s top chefs to create a dish to honor a person who influenced their cooking. The exercise stirred many kitchen memories, about everyone from Rick Bayless to dear ol’ mom.
The Mi Tocaya Antojería chef fondly recalls Tentori’s welcoming vibe—and the time he threw a scallop at her.
Also, high water levels in Lake Michigan could shrink local beaches this summer.
The Ogden chef learned “what it takes to be successful in this business, how much work you need to do.”
The Mexique chef recalls, as a child, eating elotes with his father in Mexico.
The Carnivale chef reminisces about discovering Latin American cooking as a teen.
The Quiote chef says the restaurateur and Mexico: One Plate at a Time host helped him fall in love with Mexican food.
The Blackbird chef still applies the lessons of his first instructor.
The Proxi executive pastry chef talks about the importance of finding “a safe place to learn and to grow.”
The Won Fun Chinese chef recalls how he learned to “not bullshit and actually do real cooking.”