How To Make An “Apple Cider” For Grown-ups
I realize not all ciders are equal. While I love nothing more than drinking the unfiltered juice of apples straight off a cider press, sometimes the situation calls for something a bit more, how shall I say, inspired? Fortunately, the guys over at Tenzing – a Chicago-based wine and spirits company – are constantly tinkering around the office. Read More
Interview with Father’s Office and Lukshon Founder Sang Yoon
Sang Yoon initially wanted to be a professional hockey player – he was a goalie at Boston University – but he also wanted to be a cook. He’s worked in some of the most prestigious kitchens in Europe, as well as venerable ones in the U.S., like Michael’s in Santa Monica. But for the past decade, he’s been overseeing an impressive beer and burger list at the renovated Father’s Office in Santa Monica, as well as in Culver City (where he also has Lukshon, dedicated to pan-Asian cuisine). I spoke with him recently about how he’s been influenced over the years, and what drives him to keep evolving his business on the West Coast.
Dan Dan Noodles from Lukshon
As a kid, my mom would often make lukshon kugel, a sweet, cottage cheese-and-sour-cream noodle casserole that was always a reliable milchig (dairy) meal – since we kept kosher. We would eat it while breaking the fast during Yom Kippur, or just have one at a special occasion dinner, when meat wasn’t on the menu. So I was more than surprised to find serious Chinese food on a menu from a restaurant called Lukshon, while on a recent trip to Los Angeles. Read More
Charitable Pies
Like soup and bread, whenever pie and charity cross paths, it’s always a good thing. This holiday season, whenever you order a pie from Joe’s Seafood, Prime Steak and Stone Crab, Joe’s has pledged to donate a dollar from every sale to the Greater Chicago Food Depository. Whole pies cost $29.95, by the way. After the holiday, Joe’s will take its gross sum of pie donations and match it to the cent. The restaurant’s unbelievable pies are the stuff of my sweet dreams and include Joe’s signature key lime, pumpkin chiffon, sweet potato-pecan, peanut butter and old-fashioned apple. To tell you the truth, I have a quarter of a Boston cream pie still sitting in my fridge right now – I just can’t get enough of the yellow cake/custard/chocolate topping combo. ‘Tis the season for pie! Let’s make it even sweeter by helping out an important local charity.
Joe’s Seafood, Prime Steak & Stone Crab
60 E. Grand Ave.
(312) 379-5637
College Grads Need More Than PBR
By Benita Zepeda
Hapless Intern
As a recent college graduate, it’s no secret my budget is tight and spending should be monitored. However, I’m also a person who appreciates a good beer after a long day at work. After a steady diet of Bud Light, Miller Highlife and Pabst Blue Ribbon, I’ve realized that my sense of taste has grown up as well. This is why I’ve decided that when I’m going to spend my hard-earned cash on a brew, I want it to be surprising and satisfying.
There are several places in Chicago that have impressive beer selections. Some of my favorites include Small Bar in Logan Square, St. Andrew’s Inn in Edgewater, and Kuma’s Corner in Avondale. These are my top picks from each place and why they’re worth your time, and money. Read More
Camping Out With Hot Chocolate and X-Marx
Abe Conlon has been a busy guy lately. In addition to his underground dinner club X-marx, he’s also been a regular presence at the Dose Market once a month at the River East Center (where he’ll be again this Sunday). On Monday, he’s leading a pop-up dinner at Hot Chocolate, teaming up with the restaurant’s pastry sous chef Rachel Slivicki. The two chefs will collaborate on a ”six-plus-course” meal, with Hot Chocolate mixologist Luke LeFiles handling the cocktails. Menu items include beans and escarole with Benton’s ham, kuri squash with garam masala, quail with wild rice and bourbon, rainbow trout with johnnycakes and country bacon and cast-iron cobbler with chestnut ice cream. Cost for the dinner is $75, with seatings on the hour from 6 to 10 p.m. You can find tickets at mhc.eventbrite.com or call 773-600-1771 for more info.
