15-year-old Wis. cheddar sells for $50 per pound
A 15-year-old cheddar made in Wisconsin, possibly the most mature
cheese for sale in the country, is selling well despite the
$50-per-pound price tag, its producer said Saturday. Hook's 15-year Sharp Cheddar, produced in 1994, went up for sale in a
handful of outlets on Friday and has proven popular, said cheese maker
Tony Hook.
A 15-year-old cheddar made in Wisconsin, possibly the most mature
cheese for sale in the country, is selling well despite the
$50-per-pound price tag, its producer said Saturday. Hook's 15-year Sharp Cheddar, produced in 1994, went up for sale in a
handful of outlets on Friday and has proven popular, said cheese maker
Tony Hook.
15-year-old Wis. cheddar sells for $50 per pound
A 15-year-old cheddar made in Wisconsin, possibly the most mature cheese for sale in the country, is selling well despite the $50-per-pound price tag, its producer said Saturday. Hook's 15-year Sharp Cheddar, produced in 1994, went up for sale in a handful of outlets on Friday and has proven popular, said cheese maker Tony Hook.
A 15-year-old cheddar made in Wisconsin, possibly the most mature cheese for sale in the country, is selling well despite the $50-per-pound price tag, its producer said Saturday. Hook's 15-year Sharp Cheddar, produced in 1994, went up for sale in a handful of outlets on Friday and has proven popular, said cheese maker Tony Hook.
Belly dancers face off against Super Burrito
The size of a burrito is often the stuff of legend. One chain of local taco joints claims burritos the size of footballs. They are not. They are the size of clutch purses. The Lamas family, owners of the 10 Chicago-area Taco Burrito King stores, makes no outlandish assertions about the size of their Super King Burritos.
• Photos: Taco Burrito King
• Who, what, where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
The size of a burrito is often the stuff of legend. One chain of local taco joints claims burritos the size of footballs. They are not. They are the size of clutch purses. The Lamas family, owners of the 10 Chicago-area Taco Burrito King stores, makes no outlandish assertions about the size of their Super King Burritos. • Photos: Taco Burrito King
• Who, what, where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
Sixty years of Swap Shop
Food evokes vivid memories. Though I haven’t tasted the dishes in more than 40 years, I can recall the flavors and aromas of my mother’s warm pineapple custard pie, my grandmother’s chicken and noodles, Aunt Vesta’s fudge-like brownies and Aunt Ruth’s sauerkraut and dumplings as if I had devoured them only yesterday. It’s exactly those kinds of memories, coupled with my personal disappointment of not having those original recipes, that four years ago prompted my interest in shepherding Swap Shop, the Sun-Times' weekly recipe exchange column.
• Osso Bucco (Braised Veal Shanks)
• Italian Wedding Soup
• Butterhorns
Food evokes vivid memories. Though I haven’t tasted the dishes in more than 40 years, I can recall the flavors and aromas of my mother’s warm pineapple custard pie, my grandmother’s chicken and noodles, Aunt Vesta’s fudge-like brownies and Aunt Ruth’s sauerkraut and dumplings as if I had devoured them only yesterday. It’s exactly those kinds of memories, coupled with my personal disappointment of not having those original recipes, that four years ago prompted my interest in shepherding Swap Shop, the Sun-Times' weekly recipe exchange column.• Osso Bucco (Braised Veal Shanks)
• Italian Wedding Soup
• Butterhorns
Guy Fieri ready to rock 'n' cook in Rosemont
The Food Network has unleashed Guy Fieri and he’s headed for . . . Rosemont. Fieri, the spiky-haired, chain-wearing, tattooed and bleached blond star of three Food Network shows, is headlining a 21-city tour that can best be described as an over-the-top cooking demonstration with a soundtrack. Chicago’s pit stop, at the Rosemont Theatre, opens at 7 p.m. Thursday.
The Food Network has unleashed Guy Fieri and he’s headed for . . . Rosemont. Fieri, the spiky-haired, chain-wearing, tattooed and bleached blond star of three Food Network shows, is headlining a 21-city tour that can best be described as an over-the-top cooking demonstration with a soundtrack. Chicago’s pit stop, at the Rosemont Theatre, opens at 7 p.m. Thursday.
New French Market a fresh option for West Loop
Greg O’Neill, proprietor of the popular Pastoral cheese and wine shops, has had his eye on the Chicago French Market for a few years now. Mary Nguyen Aregoni, a former marketing and IT executive trying to break into the food business, just happened to see signs for the retail development while in the Ogilvie Transportation Center in August.
Greg O’Neill, proprietor of the popular Pastoral cheese and wine shops, has had his eye on the Chicago French Market for a few years now. Mary Nguyen Aregoni, a former marketing and IT executive trying to break into the food business, just happened to see signs for the retail development while in the Ogilvie Transportation Center in August.
Restaurants juice things up with vibrant blood oranges
Food Detective: OK, so blood oranges aren’t technically in season until winter. But the juice, which tastes like the perfect blend of grapefruit and oranges, is on the menu all over town. At Blue 13, 416 W. Ontario, the orange’s lush, ruby-red flesh is transformed into edible paint, providing a splash of color beneath a warm chocolate cake, coffee gelato and chocolate crumbs.
Food Detective: OK, so blood oranges aren’t technically in season until winter. But the juice, which tastes like the perfect blend of grapefruit and oranges, is on the menu all over town. At Blue 13, 416 W. Ontario, the orange’s lush, ruby-red flesh is transformed into edible paint, providing a splash of color beneath a warm chocolate cake, coffee gelato and chocolate crumbs.
'Tis the season for cookie exchanges
Swap Shop: As cookie swaps begin to move into full gear, reader P.S. of Bolingbrook requested a recipe for old-fashioned spicy Molasses Cookies and W.E. of Streamwood requested recipes for Chocolate Thumbprints and Orange Slice Cookies, both favorites of Shelly Jackson of Aurora, who hosted a swap last year.
Swap Shop: As cookie swaps begin to move into full gear, reader P.S. of Bolingbrook requested a recipe for old-fashioned spicy Molasses Cookies and W.E. of Streamwood requested recipes for Chocolate Thumbprints and Orange Slice Cookies, both favorites of Shelly Jackson of Aurora, who hosted a swap last year.
Persimmon pudding a late fall treat
Culinate: This old-fashioned dessert recipe came from a neighbor with a persimmon tree, via another neighbor who whipped it up and brought me a taste. The flavors are of late fall. Like Edna Lewis’ version of Persimmon Pudding, this dessert is essentially a steamed, dense cake along the lines of a Christmas pudding.
Culinate: This old-fashioned dessert recipe came from a neighbor with a persimmon tree, via another neighbor who whipped it up and brought me a taste. The flavors are of late fall. Like Edna Lewis’ version of Persimmon Pudding, this dessert is essentially a steamed, dense cake along the lines of a Christmas pudding.
Outta the Box
Bauducco’s panettone is nothing like fruitcake, that least appreciated holiday treat. The Italian holiday bread, while loaded with candied fruits (papaya and orange), raisins and nuts, is as light and springy as angel food cake, with a sweetness that enhances, not overwhelms.
Bauducco’s panettone is nothing like fruitcake, that least appreciated holiday treat. The Italian holiday bread, while loaded with candied fruits (papaya and orange), raisins and nuts, is as light and springy as angel food cake, with a sweetness that enhances, not overwhelms.
Eater's Digest: December happenings
3 Indulge at World of Chocolate, an AIDS Foundation of Chicago event, 6 to 10 p.m., Hilton Chicago, 720 S. Michigan. $100 at door; aidschicago.org .
Gluten-free flavors of the season are available
As many of us work our way through the last of the Thanksgiving leftovers, it is a reminder that the holiday baking season has really only begun. Soon many kitchens will again be stacked full of all of the holiday favorites, with the smells of gingerbread cookies, warm breads and baked apple pies inviting guests to indulge themselves in the beloved treats. That is, if you are able to eat these types of foods.
• Photos: Gluten-free fare
As many of us work our way through the last of the Thanksgiving leftovers, it is a reminder that the holiday baking season has really only begun. Soon many kitchens will again be stacked full of all of the holiday favorites, with the smells of gingerbread cookies, warm breads and baked apple pies inviting guests to indulge themselves in the beloved treats. That is, if you are able to eat these types of foods. • Photos: Gluten-free fare
Engineered edible cottonseed could feed millions
'The Fabric of Our Lives' may soon feed millions. A Texas researcher has found a way to reduce toxin in cottonseed that until now could only be eaten by cattle.
'The Fabric of Our Lives' may soon feed millions. A Texas researcher has found a way to reduce toxin in cottonseed that until now could only be eaten by cattle.
Boston brewer pushes new limits on extreme beer
The maker of Samuel Adams beer has released an updated version of its biennial beer Utopias - now the highest alcohol content beer on the market.
The maker of Samuel Adams beer has released an updated version of its biennial beer Utopias - now the highest alcohol content beer on the market.
Food stamps: All that bad?
The estimate was startling, and made headlines around the country: Almost half of all U.S. kids will be on food stamps at some time during childhood.
Food stamps: All that bad?
The estimate was startling, and made headlines around the country: Almost half of all U.S. kids will be on food stamps at some time during childhood.
Put food safety on Thanksgiving menu
With visions of turkey dancing in our collective heads, families across the country are preparing their Thanksgiving Day menus.
Put food safety on Thanksgiving menu
With visions of turkey dancing in our collective heads, families across the country are preparing their Thanksgiving Day menus.
42 scoops of ice cream? No match for 18 kids
Most of us have had our children stare at us like we're mentally unfit for asking them to clean their room or brush their teeth. But say the words "ice cream," and they suddenly regard us as if we're the biggest geniuses at Fermilab. So one telephone call easily brought 18 kids to The Cooling Station in Highwood to eat The Avalanche.
• Photos: Cooling Station's Avalanche
• Who, what, and where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
Most of us have had our children stare at us like we're mentally unfit for asking them to clean their room or brush their teeth. But say the words "ice cream," and they suddenly regard us as if we're the biggest geniuses at Fermilab. So one telephone call easily brought 18 kids to The Cooling Station in Highwood to eat The Avalanche.• Photos: Cooling Station's Avalanche
• Who, what, and where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
42 scoops of ice cream? No match for 18 kids
Most of us have had our children stare at us like we're mentally unfit for asking them to clean their room or brush their teeth. But say the words "ice cream," and they suddenly regard us as if we're the biggest geniuses at Fermilab. So one telephone call easily brought 18 kids to The Cooling Station in Highwood to eat The Avalanche.
Most of us have had our children stare at us like we're mentally unfit for asking them to clean their room or brush their teeth. But say the words "ice cream," and they suddenly regard us as if we're the biggest geniuses at Fermilab. So one telephone call easily brought 18 kids to The Cooling Station in Highwood to eat The Avalanche.
Tavern in trouble for selling New Glarus beer
MADISON, Wis. — A New York City bar could get in trouble for allegedly selling a Wisconsin beer.
Making the best of Turkey Day dinner disasters
The turkey’s still frozen solid. The gravy comes out lumpy. The guests arrive before the food is finished. Big holiday dinners can be tough to orchestrate. Don't worry. Most kitchen failures can be fixed with a little ingenuity and flexibility. If the buttered carrots morph into carrot soup or the cake becomes “pudding” at the last minute, no one needs to know that isn’t what you’d planned all along. The most important thing is to keep your cool.
The turkey’s still frozen solid. The gravy comes out lumpy. The guests arrive before the food is finished. Big holiday dinners can be tough to orchestrate. Don't worry. Most kitchen failures can be fixed with a little ingenuity and flexibility. If the buttered carrots morph into carrot soup or the cake becomes “pudding” at the last minute, no one needs to know that isn’t what you’d planned all along. The most important thing is to keep your cool.
A Thanksgiving tuber tutorial
Food Detective: We’re all guilty of it. A little wine, a little checking on the turkey, a little more wine. Before you know it, those potatoes have been boiling in water for 40 minutes. Yes, Thanksgiving is for multi-tasking cooks. But you have to admit, potatoes often get tossed aside in the juggle.
Food Detective: We’re all guilty of it. A little wine, a little checking on the turkey, a little more wine. Before you know it, those potatoes have been boiling in water for 40 minutes. Yes, Thanksgiving is for multi-tasking cooks. But you have to admit, potatoes often get tossed aside in the juggle.
Numbers add up to worry-free Thanksgiving
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner. All serving estimates are generous to allow for plenty of seconds and leftovers.
Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner. All serving estimates are generous to allow for plenty of seconds and leftovers.
Sandwiches and more with Thanksgiving leftovers
Swap Shop: Thanksgiving leftovers need not be mundane, especially if you use a bit of creativity. Take a cue from these recipes for Stuffing Bites, Turkey Tacos with Cranberry Salsa and celebrity chef Paula Deen’s Holiday Leftovers Sandwich, requested by C.G. of Chicago.
Swap Shop: Thanksgiving leftovers need not be mundane, especially if you use a bit of creativity. Take a cue from these recipes for Stuffing Bites, Turkey Tacos with Cranberry Salsa and celebrity chef Paula Deen’s Holiday Leftovers Sandwich, requested by C.G. of Chicago.
Cooking with seasons a priority for Osteria chef
At the Chef's Table: I’ve visited Italy many times, and throughout my travels, the best meals I have enjoyed were straightforward and seasonally driven. Simple, local ingredients speak the loudest as Italian restaurants draw from the bounty that surrounds them. Just outside of Florence, I discovered Da Delfino’s open patio overlooking olive trees and a beautiful view of the countryside.
At the Chef's Table: I’ve visited Italy many times, and throughout my travels, the best meals I have enjoyed were straightforward and seasonally driven. Simple, local ingredients speak the loudest as Italian restaurants draw from the bounty that surrounds them. Just outside of Florence, I discovered Da Delfino’s open patio overlooking olive trees and a beautiful view of the countryside.
Guy Savoy's rice pudding is luxury by the spoonful
What does a world renowned chef and reigning king of haute cuisine serve for dessert at his 3-star Michelin restaurant in the heart of Paris? As described in his book, Guy Savoy: Simple French Recipes for the Home Cook, Guy Savoy serves something he claims took him 30 years to muster up enough nerve to feature on his dessert menu. Something he touts that, for him, is “par excellence.” The minute I read this, I knew I had to try making Guy’s Rice Pudding.
What does a world renowned chef and reigning king of haute cuisine serve for dessert at his 3-star Michelin restaurant in the heart of Paris? As described in his book, Guy Savoy: Simple French Recipes for the Home Cook, Guy Savoy serves something he claims took him 30 years to muster up enough nerve to feature on his dessert menu. Something he touts that, for him, is “par excellence.” The minute I read this, I knew I had to try making Guy’s Rice Pudding.
Extra sweet potatoes? Make pudding
True, sweet potatoes aren’t fruits, but they make a great pudding. Dark muscovado sugar has a molassesy note that’s just right with the sweet potato and the coconut milk.
True, sweet potatoes aren’t fruits, but they make a great pudding. Dark muscovado sugar has a molassesy note that’s just right with the sweet potato and the coconut milk.
Outta the Box
There are a lot of things Dr. McDougall’s tomato soup doesn’t have. It’s gluten free, certified vegan and has no cholesterol.
There are a lot of things Dr. McDougall’s tomato soup doesn’t have. It’s gluten free, certified vegan and has no cholesterol.
What it does have is great flavor. Rich in color and taste, this tomato soup doesn’t disappoint.
Food 411
Shaw’s Crab House sushi chef Naoki Nakashima shows how to make salmon Philadelphia maki at 11:30 a.m. Dec. 5 at the Schaumburg location, 1900 E. Higgins; $45 includes lunch. This is one in a series of sushi demonstration lunches to be offered monthly through May. (847) 517-5722.
Shaw’s Crab House sushi chef Naoki Nakashima shows how to make salmon Philadelphia maki at 11:30 a.m. Dec. 5 at the Schaumburg location, 1900 E. Higgins; $45 includes lunch. This is one in a series of sushi demonstration lunches to be offered monthly through May. (847) 517-5722.
Barbecue scoreboard: Merle's 2, Megabiters 0
It was like a horror movie. As I watched two of my Pioneer Press friends wrestle huge barbecue and burger plates in the back room of the nearly deserted Merle's #1 Barbecue in Evanston, I heard a strange rustling out front, a noise that grew minute by minute.
• What and where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
It was like a horror movie. As I watched two of my Pioneer Press friends wrestle huge barbecue and burger plates in the back room of the nearly deserted Merle's #1 Barbecue in Evanston, I heard a strange rustling out front, a noise that grew minute by minute. • What and where
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
A better turkey meal deal
Cooks can truly be frugal gourmets this Thanksgiving, as consumers enjoy lower food prices, at least for now. The Thanksgiving meal with turkey, stuffing, cranberries, pumpkin pie and all the trimmings will cost an average of $42.91, a decrease of $1.70, or 3.8 percent, from last year, according to the American Farm Bureau Federation.
Cooks can truly be frugal gourmets this Thanksgiving, as consumers enjoy lower food prices, at least for now. The Thanksgiving meal with turkey, stuffing, cranberries, pumpkin pie and all the trimmings will cost an average of $42.91, a decrease of $1.70, or 3.8 percent, from last year, according to the American Farm Bureau Federation.
Rain may put pumpkin pie in peril, Nestle says
PORTLAND, Ore. -- The holidays may not be so sweet this year.
Learn from Thanksgiving hosts with the most
Though Jill Barron has “pork!” tattooed on her inner lip, she’s one of Chicago’s best vegetarian chefs. It’s precisely this kind of revelry in contradiction that also has the chef and owner of Wicker Park restaurant MANA Food Bar indulging in the tough feat of cooking for 60-plus people every Thanksgiving. She has done it for the last 15 years in her tiny Logan Square condo.
• White Castle stuffing
• Roasted turkey
• Peas and morels
• Cranberry tangerine relish
• Digging In: Blog for foodies
Though Jill Barron has “pork!” tattooed on her inner lip, she’s one of Chicago’s best vegetarian chefs. It’s precisely this kind of revelry in contradiction that also has the chef and owner of Wicker Park restaurant MANA Food Bar indulging in the tough feat of cooking for 60-plus people every Thanksgiving. She has done it for the last 15 years in her tiny Logan Square condo.• White Castle stuffing
• Roasted turkey
• Peas and morels
• Cranberry tangerine relish
• Digging In: Blog for foodies
Making pie crust? Be cool
Want to be the hero of your Thanksgiving fete? Make pie -- and crust -- from scratch. "People are blown away if you can make a pie," says Shelley Young of the Chopping Block cooking school in Chicago. "And really, once you get the crust down, the rest of it tends to be a lot easier."
Want to be the hero of your Thanksgiving fete? Make pie -- and crust -- from scratch. "People are blown away if you can make a pie," says Shelley Young of the Chopping Block cooking school in Chicago. "And really, once you get the crust down, the rest of it tends to be a lot easier."
Thanksgiving how-to videos
Three videos featuring the pros at Chicago's Chopping Block will help you master the big day's biggest challenges — pie crusts (from scratch, yes you can!), gravy (keep stirring!) and carving the bird.
Three videos featuring the pros at Chicago's Chopping Block will help you master the big day's biggest challenges — pie crusts (from scratch, yes you can!), gravy (keep stirring!) and carving the bird.
Be grateful for good wine
SwirlSavvy: Thanksgiving dinner is a grazer’s dream but a challenge in terms of figuring out what wine to serve. Plus, from Mom’s marshmallow-topped sweet potatoes to Grandma’s stuffing to Dad’s turkey, it’s loaded with tradition. If you’re tasked with bringing the wine, these factors can make it somewhat intimidating.
SwirlSavvy: Thanksgiving dinner is a grazer’s dream but a challenge in terms of figuring out what wine to serve. Plus, from Mom’s marshmallow-topped sweet potatoes to Grandma’s stuffing to Dad’s turkey, it’s loaded with tradition. If you’re tasked with bringing the wine, these factors can make it somewhat intimidating.
Casting aside the green bean casserole
Sometimes I wonder if I’m truly an American.
Sometimes I wonder if I’m truly an American.
I mean, I have never eaten a peanut butter and jelly sandwich on white bread, I have never eaten at Taco Bell and despite its nearly iconic status in American cuisine, I cannot abide green bean casserole. You know the one — green beans with cream of mushroom soup, topped with crispy fried onions.
Honoring tradition with classic potatoes
Swap Shop: Classic potatoes, the varieties that make for wonderful memories, are perfect additions for holiday gatherings. Donna Thomas of Chicago shares her Sweet Potato Casserole with melted marshmallows, Sue Flint of Winnetka shares her Mashed Sweet Potatoes and Mary Ann Sellers of Chicago shares her “best ever” Scalloped Potatoes recipe.
Swap Shop: Classic potatoes, the varieties that make for wonderful memories, are perfect additions for holiday gatherings. Donna Thomas of Chicago shares her Sweet Potato Casserole with melted marshmallows, Sue Flint of Winnetka shares her Mashed Sweet Potatoes and Mary Ann Sellers of Chicago shares her “best ever” Scalloped Potatoes recipe.
Show leftovers plenty of love
For some people, the whole point of Thanksgiving dinner is to have leftovers. These are the people who intentionally buy a monster-size bird, mash way too many potatoes and pop an extra pie in the oven. Here are some ideas for the second and third days of Thanksgiving dinner.
For some people, the whole point of Thanksgiving dinner is to have leftovers. These are the people who intentionally buy a monster-size bird, mash way too many potatoes and pop an extra pie in the oven. Here are some ideas for the second and third days of Thanksgiving dinner.
Grocery trends to watch for in 2010
Shopping Smart: There is little doubt that grocery shoppers are yearning for optimism after the past 20 or so months of this faltering economy. There is a new consumer reality. People are eating more meals at home. Homemakers are evolving from being merely food assemblers. They’re switching brands based on sale prices, discovering new store formats and making these stores part of their regular shopping.
Shopping Smart: There is little doubt that grocery shoppers are yearning for optimism after the past 20 or so months of this faltering economy. There is a new consumer reality. People are eating more meals at home. Homemakers are evolving from being merely food assemblers. They’re switching brands based on sale prices, discovering new store formats and making these stores part of their regular shopping.
Outta the Box
Here’s the scoop for those who think couscous is just a dish with a funny name. Couscous are fine granules of semolina flour; its origins trace back to North Africa. Lundberg takes the product to a new level with a vegan, gluten-free, certified organic product made from brown rice.
Here’s the scoop for those who think couscous is just a dish with a funny name. Couscous are fine granules of semolina flour; its origins trace back to North Africa. Lundberg takes the product to a new level with a vegan, gluten-free, certified organic product made from brown rice.
Food 411
Chef Randy Zweiban of Province, 161 N. Jefferson, hosts a four-course dinner at 6:30 p.m. Monday showcasing pears, apples and cider from Seedling Orchard of South Haven, Mich., and brews from Three Floyds Brewing Co. of Munster, Ind.; $65 includes 5:30 p.m. reception. (312) 669-9900.
Chef Randy Zweiban of Province, 161 N. Jefferson, hosts a four-course dinner at 6:30 p.m. Monday showcasing pears, apples and cider from Seedling Orchard of South Haven, Mich., and brews from Three Floyds Brewing Co. of Munster, Ind.; $65 includes 5:30 p.m. reception. (312) 669-9900.
Tastings Around Town
Eivissa Pintxos, Tapas and Sangria
Eivissa Pintxos, Tapas and Sangria
1531 N. Wells
The restaurant kicks off a new monthly salsa and sangria party series
at 7 p.m. Thursday; $25 includes the eatery’s signature sangrias and
dancing lessons. (312) 654-9500.
Big prime rib and a long good-bye at Don Roth's
Was it something I said? A few days after visiting Don Roth's Blackhawk for an oversize prime rib, the restaurant announced it's going out of business. The Blackhawk, founded 90 years ago in the Loop, is an old-fashioned place, and it's going out in an old-fashioned way.
• Photos: Don Roth's prime rib
• Who, what, where
• End of an era for Blackhawk's Glencoe owner
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
Was it something I said? A few days after visiting Don Roth's Blackhawk for an oversize prime rib, the restaurant announced it's going out of business. The Blackhawk, founded 90 years ago in the Loop, is an old-fashioned place, and it's going out in an old-fashioned way.• Photos: Don Roth's prime rib
• Who, what, where
• End of an era for Blackhawk's Glencoe owner
• Megabites: Eatin' big in the 'burbs
• Feed us: Your Megabite moments
Farmers share favorite Thanksgiving recipes
Thanksgiving is all about the meal. What better time, then, to connect with what is on our plate? Farmers do this better than the rest of us. They know exactly where their food comes from. Chefs may get the glory for their entrees, but even they will admit, they’re only as good as their ingredients.
• Basic Kinnikinnick Greens
• Sliced Butternut Gratin
• Spence Farm’s Cornbread
• Custard-Filled Squash
• Food blog: Digging In
Thanksgiving is all about the meal. What better time, then, to connect with what is on our plate? Farmers do this better than the rest of us. They know exactly where their food comes from. Chefs may get the glory for their entrees, but even they will admit, they’re only as good as their ingredients.• Basic Kinnikinnick Greens
• Sliced Butternut Gratin
• Spence Farm’s Cornbread
• Custard-Filled Squash
• Food blog: Digging In
Writer's love rooted in family farm
November, for most of us, marks the year closing in. For farmers, November marks an end to the vegetable harvest — but it also is a beginning. As Terra Brockman writes in The Seasons on Henry's Farm (Agate Surrey, $25), this month ushers in the first hard frost and the crucial first planting for the next season’s crops. Fittingly, that’s where Brockman’s memoir begins, with the tedious inserting of garlic cloves, one by one, into the soil.
November, for most of us, marks the year closing in. For farmers, November marks an end to the vegetable harvest — but it also is a beginning. As Terra Brockman writes in The Seasons on Henry's Farm (Agate Surrey, $25), this month ushers in the first hard frost and the crucial first planting for the next season’s crops. Fittingly, that’s where Brockman’s memoir begins, with the tedious inserting of garlic cloves, one by one, into the soil.
Pumpkin seed brittle pits sweet, savory
At the Chef's Table: Pumpkin seeds are an intricate part of “American cuisine,” found in everything from mole to granola. They cross cuisines the way most of us intermix our lattes with hazelnuts and soymilk.
At the Chef's Table: Pumpkin seeds are an intricate part of “American cuisine,” found in everything from mole to granola. They cross cuisines the way most of us intermix our lattes with hazelnuts and soymilk.
American cuisine a 'state of mind'
Books for Cooks: America is a land of immigrants — and nowhere is that more apparent than in the way we eat, whether in our homes, on the streets or in restaurants. Chef Marcus Samuelsson’s latest book, New American Table (Wiley Hardcover, $40) celebrates the vast and delicious diversity — and the immigrant presence that helped spawn it — found in kitchens and cultures across the United States.
Books for Cooks: America is a land of immigrants — and nowhere is that more apparent than in the way we eat, whether in our homes, on the streets or in restaurants. Chef Marcus Samuelsson’s latest book, New American Table (Wiley Hardcover, $40) celebrates the vast and delicious diversity — and the immigrant presence that helped spawn it — found in kitchens and cultures across the United States.
Swap Shop: Cold temps beg for classic comfort fare
Comfort foods — including an update on classic cheese toasties, requested by H.F. of South Bend and chicken and dumplings, requested by M.A. of Chicago — increase in popularity when the temperatures decrease and the ease of preparation of such dishes goes up.
Comfort foods — including an update on classic cheese toasties, requested by H.F. of South Bend and chicken and dumplings, requested by M.A. of Chicago — increase in popularity when the temperatures decrease and the ease of preparation of such dishes goes up.
Outta the Box: Big Bowl Spicy Peanut Sauce
How many times have you tasted a restaurant’s signature sauce and said, “If only I can duplicate that at home.” Big Bowl realizes this, and has made its signature dipping sauces and dressings available to the home cook.
How many times have you tasted a restaurant’s signature sauce and said, “If only I can duplicate that at home.” Big Bowl realizes this, and has made its signature dipping sauces and dressings available to the home cook.
Food 411
Food & Wine Magazine’s annual Entertaining Showcase opens at 6:30 p.m. Monday at the Museum of Contemporary Art, 220 E. Chicago; $110 ($125 at the door). Participating chefs include Alinea’s Grant Achatz, Stephanie Izard, Graham Elliot Bowles of Graham Elliot and Chris Pandel of the Bristol. Visit foodandwine.com/chicago .
Tastings Around Town
The next guest on the Chopping Block's Sommelier Series roster is master sommelier and NoMI wine director Fernando Beteta. Beteta’s “Desperate House Wines” class at 6 p.m. Monday spotlights wines that should be found in every household.
City boasts most '5-Diamond' restaurants
Chicago has more "Five Diamond"-rated restaurants than any other city -- seven -- in AAA's new ratings. They are: Alinea (for four years running); Arun's (eight years); Avenues, in The Peninsula hotel (four years); Charlie Trotter's (16 years); Everest (14 years); Seasons Restaurant, in the Four Seasons Hotel (10 years), and Tru (10 years).
• Pat Bruno's restaurant reviews and listings
Chicago has more "Five Diamond"-rated restaurants than any other city -- seven -- in AAA's new ratings. They are: Alinea (for four years running); Arun's (eight years); Avenues, in The Peninsula hotel (four years); Charlie Trotter's (16 years); Everest (14 years); Seasons Restaurant, in the Four Seasons Hotel (10 years), and Tru (10 years). • Pat Bruno's restaurant reviews and listings
