What it is: After shamrocks and leprechauns, the most distinctive icon of Ireland in the world may be a glass of Guinness stout, a rich, dark beer made with roasted, malted barley and hops, topped with a creamy white head.
Where it comes from: Guinness dates to 1759, when Arthur Guinness signed a 9,000-year lease [...]
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Who cares if they don’t tint beer green in Ireland? 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. Journey with Montreal’s Theatre Sans Fil to J.R.R. Tolkein’s Middle Earth, as the company performs “The Hobbit,” the wonderful adventure of Bilbo Baggins on his epic journey to a new level of wisdom, staged as a marvelous adaptation with 48 giant puppets bringing to life Bilbo, Gandalf, Gollum, a 25-foot dragon and others. Taste the talents of tomorrow’s greatest chefs Friday at a benefit showcasing Chicago’s top culinary students. A flotilla of deep fryers is going full tilt at local restaurants and bars. It’s Lent, the season of the fish fry, when Roman Catholics, some 2.5 million strong here in the Chicago area, and some other Christians seek out seafood each Friday throughout the 40-day, pre-Easter period of abstinence. Check out these spots for your Friday fish fix. Here’s the best deal we’ve found in the Chicago area: Every Wednesday and Thursday night, from March 3 through April 29, Pappadeaux Seafood Kitchen in Arlington Heights and Westmont will offer boiled mudbugs, served with potatoes and corn on the cob, for $3.95 per pound. The crawfish dinner deal is for dine-in customers only. This style of lemon pie is a specialty of a small religious group, The United Society of Believers, known as the “Shaking Quakers,” or “Shakers,” for their fervent worship services…. This version of the Shaker pie recipe comes from Chef Alain Roby’s new cookbook, “Alain Roby’s American Classics: Casual and Elegant Desserts.” Roby is the longtime executive pastry chef for the Hyatt Regency Chicago in the Loop We check out all the best foodie news from Chicago restaurant chefs and others…. Chef Grant Achatz of Alinea in Lincoln Park recounts his experience judging the Bocuse d’Or culinary competition, where competitors included Jennifer Petrusky, a sous chef at Charlie Trotter’s. He ponders whether the international contest could become a reality show, like “Top Chef [...] |
 
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