The FamilyFarmed Expo began today at UIC Forum, bringing together farmers, financiers, locavores and others who share an interest in improving and supporting Midwestern agriculture. While the complete four-day, $350 event may be too intense for most of us, Saturday’s Local Food Festival offers a taste with cooking demonstrations, seminars, tastings, shopping and more.
Tickets are [...]
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Do you need a breath of spring? The snow’s still piled up and we’ve weeks of mudtime ahead before things start turning green, but you can get a preview of the coming season starting tomorrow during the Chicago Flower & Garden Show on Navy Pier through Sunday, March 14. 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 [...] We have upped the ante in our Top Chef Masters contest. Graham E. Bowles Chef John Coletta of River North’s Quartino has a new cookbook out, “250 True Italian Pasta Dishes: Easy and Authentic Recipes.” The recipes are wide ranging, and in fact, the book offers much more than pastas, and even he admits that the recipes aren’t all “true Italian” (although most of them are), but they [...] It’s “Top Chef” aloha-style, and you are there. By Guest Blogger: Chef Mark Mendez. I am angry, so forgive me if I rant. You gave notice after only two weeks on the job and then didn’t show up the next day and really screwed me. I know why you quit; it was hard work, harder than you thought it was going to be. The funny thing is, you worked an easy station and never even worked on a busy night, funny right? The sad thing is you don’t even know how hard it really is, or what it truly means to be a line cook. |
 
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