Go straight for the cheeks, plus other tips from the chefs at Chicago’s River Roast.
Do you know how to make The Bee’s Knees? We found out at the 2014 IACP conference in Chicago, where food history experts Ken Albana and Bruce Kraig shared the recipe inspired by "The Great Gatsby."
The International Association of Culinary Professionals held its annual conference in Chicago this year, hosting three days of educational sessions led by some of the food world’s best and brightest.
At the annual IACP conference celebrating all things culinary, one session focused on forecasting what’s next in food. The three panelists were Russ Parsons of the Los Angeles Times, Joe Yonan of the Washington Post, and Mindy Armstrong of Food IQ, a food innovation firm.
When Chicago Restaurant Week rolls around, many overworked chefs choose to recycle an old prix fixe menu or serve only dishes that can be easily produced for large crowds even if they aren’t representative of a typical experience at that restaurant.
As the editor in chief of Bon Appétit magazine, Adam Rapoport knows a thing or two about Chicago’s world-class restaurant scene. But as much as he keeps up on the trendiest openings, he still has a soft spot for the city’s classics. Rapoport told us where he chose to dine while he was in town for Chicago Gourmet at Millennium Park and why he’s ready to make the transition from summer to fall flavors.
The weekend-long Chicago Gourmet festival, presented by Bon Appetit magazine, has often been called “Lollapalooza for foodies.” More than 175 chefs and hundreds more beverage purveyors set up tents in Millennium Park for tastings, demonstrations, seminars, and all-around indulgence. As a Chicago foodie, I tried to fit in as much into one Saturday as my mind (and stomach) could handle, and came away with more than a few delicious insights on the trends I saw, the people I met, and the 29 dishes I tasted.
Since Peruvian celebrity chef Gastón Acurio opened his first third US restaurant, Tanta, in Chicago last month, Peruvian food has been attracting a lot more attention in the Windy City. But what about restaurants that have been serving the classics for years? Humberto Trujillo, chef-owner of 4 Suyos in Chicago's Logan Square neighborhood, talked to us about what sets the cuisine apart, how the scene has changed, and plans to put his food on wheels.
As big as a baseball mitt with an entire apple's worth of topping, this isn't your average fritter.
Lounging on Chicago’s beaches is among the city’s most treasured summer rituals, second only to standing in line at street fests. Here are a few spots for beach-adjacent bites—or, in one case, an island-themed substitute.