Who cares if they don’t tint beer green in Ireland?
I don’t know who first thought of green beer, but in a town that has — despite canceling one — still boasts two other St. Patrick’s Day parades, I shouldn’t have to tell you why green-tinted beer is a Chicago thing, or when and where [...]
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If you don’t start in the morning, you can’t drink all day. Binny’s Beverage Depot celebrates St. Patrick’s Day from 9 to 11:30 a.m. Wednesday, March 17, with a free breakfast open house featuring Irish scones and coffee made with Feckin’ Irish Whiskey, plus music from the City of Chicago Pipers. The event takes place [...] It’s been nearly four years since I first wrote about the sizzling trend of bacon, and presenting — only slightly tongue-in-cheek — my signature recipe for bacon-wrapped bacon. That was just after John Scalzi taped bacon to his cat. Rarely seen on Chicago restaurant menus until now, cobia (Rachycentron canadum) is a rich, buttery tasting, white-fleshed fish, mild, firm and flaky. What it is: A grainlike seed, quinoa (Chenopodium quinoa), pronounced KEEN-wah, makes a delicious change from starches such as potatoes or rice. It has a fluffy, slightly crunchy texture, similar to wild rice or buckwheat groats, and a mild, delicately nutty flavor. You no longer need to be embarrassed by your puny hot dog, you can have the biggest wiener at the cookout! Need some nibbles for your New Year’s Eve party? The Great American Cheese Collection, Chicago’s top source for small-batch, artisanal and farmstead cheeses, will open its Back of the Yards warehouse for special pre-New Year’s hours from 5 to 8 p.m. Wednesday, Dec. 30. They’ll also open for their regular hours from 10 a.m. to [...] What it is: Pasteurized eggs in the shell. Look at historic recipe books and you’ll find all kinds of recipes for raw eggs, which were considered a perfect and healthful food … up until factory farming and other “advances” in chicken rearing made salmonella a household word. Now, old-fashioned eggnog, chocolate mousse, ice cream, mayonnaise [...] Christmas is tamale time. Local food blogger Titus Ruscitti recently put together an excellent round-up of where to get these holiday favorites. The handmade, steamed-in-cornhusks, Mexican masa treats he writes about, though, have little to do with the year-round hot-dog-stand staple most Chicagoans think of as “tamales.” Chef Bruce Cost’s zippy fresh ginger ales, served at Big Bowl and Wow Bow, are now being bottled! The restaurants continue to mix fresh ginger ales to order for in-house diners, but you can now buy bottles to take home. |
 
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