Naturally, you think of mole, tamales and vegetables from the garden when you think of Rick Bayless. But the chef and restaurateur is also a fan of local goat cheese, which is why he’s partnering with Prairie Fruits Farm & Creamery in Champaign to do a fundraising dinner there October 6. Read More
The man knows his noodles. I know, because not only did I see him analyze a few bowls of udon and ramen in Japan a few months ago, but I’ve also seen the great care and exacting eye he sets upon his noodle maker, in the basement noodle-making room beneath one of his restaurants, The Slurping Turtle. Granted, they use a special machine imported from Japan to do the deed, but Takashi Yagihashi doesn’t let that mechanized time-saver compromise the quality of his noodles. The local chef has a kiosk on Macy’s 7th floor food court in the Loop; maintains his namesake in Bucktown, where there’s as much French influence as dashi and tofu, plus, runs a busy Slurping Turtle in River North and is about to open a second one in Ann Arbor, Michigan. A native of Mito, Japan, the ageless Yagihashi also happens to be one of the city’s nicest guys. His seminal noodle book is yours today; all you need to do is tell me, in a poem, a short story or haiku, why you think you deserve it. Please enter in the COMMENTS section below. Entries due by 5 p.m. tomorrow, Friday. I’ll announce a winner here over the weekend. Arigato, and good luck.
Normally, I approach new restaurants on an empty stomach. But last Thursday night, after devouring a few bowls of ramen at the excellent Misoya in Mount Prospect (thanks, Mike Sula for that tip), I convinced our friends to try this new place I had heard about, Gogi. I figured we’d stop in for a quick snack, maybe a squid and octopus-jammed pajun (pancake) or a simple plate of dukbokki (rice cakes steeped in sweet-spicy gojujang) and we’d be on our way home. But I knew as soon as we walked into the former Hae Woon Dae space on North California that we were going to be here for awhile. Read More
On Thursday, October 3rd, the Green City Market Junior Board will present “A (Mostly) Veggie Affair: Cheat on Meat or Go Whole Beast!” The event will feature eight of Chicago’s best chefs cooking with Green City Market vendor produce in all-vegetable dishes – no meat. Participants include Jared Van Camp (Nellcote, RM Champagne Salon, Old Town Social), Thai Dang (Embeya), Hunter Moore (Parson’s Chicken and Fish), Zoe Schor (Ada Street), Joshua Marelli (Chicago Chop Shop), and Eric Mansavage (Farmhouse). Two chefs, Paul Virant (Perennial Virant, Vie) and Bill Kim (bellyQ, Urban Belly, Belly Shack), will also prepare whole animals, so guests can choose to go “whole beast.”
Brooklyn Brewery has already done a nice job of infiltrating the Chicago market, but the venerable brewery is taking the invasion one step further Oct. 1, stopping through town Oct. 1 – 6 as part of its “Brewery Mash: Adventures in Food, Film, Music, Books & Beer.” Sounds like The New Yorker Festival for drinkers.
The Brooklyn Brewery Mash is a benefit for Slow Food USA, and will hit 11 cities through the rest of the year, rolling out a series of parties, comedy, concerts and pop-up supperclubs, all featuring beer. Watch the trailer here. Helping color in The Mash, NBNY, the organizers of Brooklyn’s Bring to Light festival, will create their immersive installations of light and projection art throughout the tour.
This week, we’re going through the bookshelves and offering up the work of one of Boston’s favorite sons, Michael Schlow. Schlow has headed up some of the city’s top restaurants, including Radius, Via Matta and 606 Congress; he’s also a James Beard Award winner for “Best Chef Northeast” and was a Food & Wine Magazine “Best New Chef.” His book, It’s About Time, is for the home cook, with lots of stories about food, family, helpful tricks and easy-to-follow recipes. To win it, all you have to do is tell me – in the COMMENTS section below – why you deserve it in less than 50 words. Extra points for poems and haikus. Deadline is Friday at 5 p.m. and I’ll announce a winner here in the COMMENTS section over the weekend. Good luck.