A Drink With Chicago
You’re drinking a Sazerac. Rough day? [Laughs]
[Laughs] It’s the one cocktail that’s truly American. It’s something that I fell in love with when I was in New Orleans and I think they make a great one here [at Bar DeVille] … But one of my go-to drinks is the Hemingway Daiquiri. That’s the one drink that I can make from memory; I can make it anywhere in the world as long as I have the ingredients. It’s preferably Flor de Caña seven years aged rum with simple syrup, fresh lime juice, fresh grapefruit juice and about a quarter of an ounce of Luxardo Maraschino Liqueur. Shaken, strained, poured neat and not on the rocks. That is the drink that Hemingway had at La Floridita [bar]. The Hemingway Daiquiri.
Today’s Chicago Woman, April 2011
Today's Chicago Woman, April 2011
A Bash in Bucktown
Chicago Tribune Sunday Magazine
Steve Dolinsky’s annual pig roast is a back-alley affair with celeb chefs and a potluck support system that draws hundreds
By Lisa Skolnik Photos by Katrina Wittkamp
May 3, 2009
As a food reporter for WLS-Ch. 7, Steve Dolinsky is always looking for the next big thing. As it turns out, he may have dreamed it up himself, with his now-annual Pig & Pinot Party, an old-fashioned pig roast with new-age twists. He hosts the to-do at his Bucktown home with fellow foodie Rick Cooper, a music promoter and partner in the Chicago eatery Avec, the weekend before Labor Day to mark his Aug. 25 birthday and the end of summer.
Chicago Magazine, March 2006
Chicago Magazine, March 2006
