COOKING WITH HERITAGE AND PERENNIAL GRAINS AT BIG JONES
At Big Jones, new cooking like heritage grains and gluten free baking is the most traditional cooking
BETTER LIVING THROUGH CHEESE, WITH BRONWEN AND FRANCIS PERCIVAL
The authors visit Chicago on their quest to build acceptance for the old ways of making cheese
BIG CITY PASTRY CHEF MOVES TO SUBURBIA
Amber Sullivan went from making arty big city plated desserts to suburban comfort foods—and lots of ice cream
THE BEST RESTAURANT OF 2017 YOU’VE NEVER HEARD OF
The Royal Grocer & Co. is doing innovative things—and trying hard to balance them with being a neighborhood bar
BALLERS’ FEAST: REGALIS FOODS COMES TO CHICAGO
You’re going to start seeing certain rare ingredients on Chicago menus—here’s the story of how they got there
FARMER PAUL WILLIS PRESENTS CERTIFIED HUMANE PROSCIUTTO
“Niman Farmer Number 1” comes to Chicago to promote a new line of cured meats—and explains how it helps save family farming
WHERE TO EAT WHILE SEEING CHICAGO’S GREATEST ARCHITECTURE, 2017
Open House Chicago opens the doors to great buildings all over the city this weekend. And while you’re in the neighborhood, here’s where to eat
PAUL KAHAN HAS A COOKBOOK (FINALLY)—CHEERS TO THE PUBLICAN
Talking with Kahan and co-author Cosmo Goss about the book, The Publican’s ethos, pork belly, carrots, farmers and prep cooks
A PASTRY CHEF DOES THE CHICAGO MARATHON
Making pastries for buttoned-up Sepia and globally inspired Proxi is one challenge. Sarah Mispagel faces another this Sunday
A TASTE OF PERSIA COMES TO CHICAGO THIS WEEKEND
Talking with celebrated cookbook author Naomi Duguid, in Chicago for the BESPOKE conference, part of Grand Cochon
