Challenged to create a cocktail with the fermented soybean paste doenjang, Carl Moberg makes a take on a classic.
Challenged to create a cocktail with stinkbugs, Peter Kim of the Franklin Room toasts them and draws out their flavor with a tincture.
Challenged to create a dish with pumpkin seed oil, Greg Bastien of the Winchester makes a mousseline sauce.
Webster’s Wine Bar has moved into the former Telegraph space in Logan Square, taking on most of Telegraph’s chefs.
Challenged to create a dish with shio koji, a mold-inoculated rice paste, Webster’s Wine Bar chef Aaron Mooney uses it as a marinade.
Challenged to create a dish with pig heart, Carlo and Melvin Vizconde of Kai Zan prepare it three ways in a bento box.
Pecking Order, the Savoy, Telegraph, and others say good-bye.
Telegraph Wine Bar
What’s on the Reader’s Agenda for Monday, February 11, 2013
Our picks for the best places to be on the most romantic day of the year
What’s on the Agenda for Wednesday, September 26, 2012
Some of Chicago’s savviest bartenders detail their favorite drinks, hangover cures, pit stops, and more
Beverage manager Jason Baldacci (Webster’s Wine Bar, the Bluebird, Telegraph Wine Bar) offers some picks for harvest ales.
Beverage director Jason Baldacci (Webster’s Wine Bar, the Bluebird, Telegraph Wine Bar) offers his picks for Oktoberfest beers.
DOC Winebar voted best wine list