Given the weather we’ve been having recently, it seems like summer may never come. But that doesn’t mean you shouldn’t enjoy the perks of seasonal summer ingredients. Quartino (626 N. State Street) has the perfect summer add-on to take your dish to the next level: black truffles. Dine at the restaurant any time between June 1st and July 31st and you can add a generous portion of thinly shaved black truffle for $5 to any dish on the menu. Executive Chef John Coletta says it’s the perfect way to “take the edge off summer.”
Click here to read my story in The Chicago Tribune about the burgeoning Hong Kong ex-pat community in Richmond, BC.
BONUS: Here’s a video version of my story:
They say the way to a man’s heart is through his stomach. And let’s face it: you still have no idea what you’re getting dad for Father’s Day (this Sunday, by the way). How about lunch? Leave it to the pros – Chef Hunter Moore of Parson’s Chicken and Fish (2952 W. Armitage) has teamed up with the crew at Bang Bang Pie & Biscuits (2051 N. California) to create a delicious Father’s Day collaboration. Parson’s provides the crispy fried chicken while Bang Bang surrounds it with its signature buttery biscuit. Add American cheese, salty ham hock gravy, pickled green tomato relish, and a kick of charred jalapeños, and you’ve got yourself a delicious sandwich dad is sure to love. They run $12 a sandwich, served while quantities last.
Remember how you felt when you were one of the only people who knew how to get to Soul Kitchen on west Chicago Avenue? Or what it was like tasting Bill Kim’s lamb dumplings for the first time at Urban Belly, next to a laundromat in a dingy strip mall on California Ave.? That’s kind of how I felt last night sitting at the convivial kitchen counter at Parachute, the new Avondale restaurant from the husband-wife team of chefs Beverly Kim and Johnny Clark. Read More
Click below to hear my report on the national dish of Panama: sancocho.
Its been a few weeks since I announced my Food Tour to Vancouver, and I just realized that the deadline for us to confirm the tour is June 6 – next Friday. We still need to fill a few more seats, so wanted to remind you of why this trip is an especially unique (and delicious) one. The key – as with any of my trips – is access. Read More