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.
Tag: Vol. 46 No. 33
Issue of May. 25 – 31, 2017
Posted inBlogs
Crushers Club teaches West Englewood boys to fight for their futures
The boxing club for at-risk youth empowers kids in and out of the ring.
Posted inBlogs
Chicago’s population decline continues for the third year in a row, and other news
Also, the Obama library spurs residential real estate development in South Shore.
Posted inBlogs
Vocal-forward Chicago new-music group Fonema Consort celebrates its second album Saturday
Fonema’s performance at Experimental Sound Studio is the last by the vocal-oriented ensemble before director Pablo Chin moves to New York.
Posted inFood & Drink
Chicago chefs pay edible tribute to their culinary mentors
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.
Posted inFood & Drink
Chef Diana Dávila pays tribute to her culinary mentor, Giuseppe Tentori
The Mi Tocaya Antojería chef fondly recalls Tentori’s welcoming vibe—and the time he threw a scallop at her.
Posted inBlogs
City Council ‘reluctantly’ approves measure to ease gun range restrictions, and other Chicago news
Also, high water levels in Lake Michigan could shrink local beaches this summer.
Posted inFood & Drink
Chef Evan Sumrell pays tribute to his culinary mentor, Ryan McCaskey
The Ogden chef learned “what it takes to be successful in this business, how much work you need to do.”
Posted inFood & Drink
Chef Carlos Gaytan pays tribute to his culinary roots in Mexico
The Mexique chef recalls, as a child, eating elotes with his father in Mexico.
Posted inFood & Drink
Chef Rodolfo Cuadros pays tribute to his culinary mentor, Douglas Rodriguez
The Carnivale chef reminisces about discovering Latin American cooking as a teen.
Posted inFood & Drink
Chef Dan Salls pays tribute to his culinary mentor, Rick Bayless
The Quiote chef says the restaurateur and Mexico: One Plate at a Time host helped him fall in love with Mexican food.
Posted inFood & Drink
Chef Ryan Pfeiffer pays tribute to his culinary mentor, Tim Bucci
The Blackbird chef still applies the lessons of his first instructor.
Posted inFood & Drink
Pastry chef Sarah Mispagel pays tribute to her culinary mentor, Tony Galzin
The Proxi executive pastry chef talks about the importance of finding “a safe place to learn and to grow.”
Posted inFood & Drink
Chef Ben Ruiz pays tribute to his culinary mentor, Erick Williams
The Won Fun Chinese chef recalls how he learned to “not bullshit and actually do real cooking.”