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.
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.