'Flavor Guides' on Serious Eats

Join Us in Chicago For A Gold Peak® Iced Tea City Flavors Couple-it Feast

City Flavors Couple-it Feast at Blackbird When: Sunday August 30, 6:00 to 8:00 p.m. Where: Blackbird, 619 W Randolph Street, Chicago IL 60611 (map) How Much: Free! Listen up, serious eaters, especially those who live in or near Chicago. Thanks to our partner Gold Peak Tea, Serious Eats is hosting a great party on Sunday August 30 at Blackbird, which is truly one of the Windy City's best restaurants. Blackbird chef and co-owner Paul Kahan, working with his chef de cuisine, has put together a seriously delicious menu of five dishes that they have expertly paired with each of the Gold Peak five flavors. The party starts at 6 p.m. and here's the crazy thing: if you're a member... More

Chicago: The Second Rising of the Han Dynasty

"Fusion which seems confusing and breaks all conventions is sometimes the perfect formula for seriously good eats." Chicago's Bridgeport neighborhood is known for many things: It is the birthplace of mayors (or maybe that should be reworded as the cradle of progressive American liberal dictators), including Mayor Richard Daley and his father. It is the home to the our last Major League Baseball Championship–winning team, the Chicago White Sox (though due to their second-class status behind the Cubs, the only way anyone on that team is getting a beer is with their own five bucks—or if they're drinking in Bridgeport). It is also home to many blue-liners and firemen and is one of the last few living enclaves of sausage-fingered... More

Hot Dog Of The Week: Philly Combo

Note: Please welcome Hawk Krall, a Philly-based illustrator who will be chiming in with his hot dog wisdom and original artwork on a regular basis. Take it away, Hawk! The Philly Combo is a hot dog variation unique to the Philadelphia area. Believed to have originated at Levis Hot Dogs, which was open between 1895 and 1992 on 6th and South Streets, this kosher-inspired concoction consists of an all-beef hot dog and a potato fish cake topped with mustard and onions. Moe's Hot Dogs here in Philly still serves up this classic, and even has Levis Champ Cherry soda to wash it down. Over the years, variations have evolved including the addition of pepper hash or pepper cabbage, a Pennsylvania... More

Market Scene: Summer Bounty in Logan Square Market, Chicago

I was honestly a tad underwhelmed with the Logan Square Farmers' Market last year. There were too many pre-made food vendors, and not enough whole vegetables for me to buy and take home. I went back this weekend to see if I had caught the market too late in the season last year, or just on an off week. And luckily, I had. The Logan Square market was bursting from its seams with fresh vegetables, mounds of lettuce, and interesting stalls. It was a glorious Sunday.... More

LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of

Serious Eats contributor Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Cincinnati. —The Mgmt. Photographs by Andrew Stamm LaRosa’s Pizzeria 417 Madison Road, Covington KY 41011 (map); 773-275-7080‎; larosas.com Pizza Style: Traditional (thin), hand-tossed (medium), and crispy pan (thick) Oven Type: Gas The Skinny: Popular Cincinnati chain's success is baffling, as this is just not good pizza Price: Large thin crust, one topping, $14.04; large focaccia-style pie, $17.14. As with religion and sports teams, I think it’s safe to say that most people are loyal to the type of... More

Chicago: Classin' Up Kung Pao

If I had a slice of bacon for every cute cheffy deconstruction of a classic dish that had gone wrong, I’d be bigger than Niman Ranch. Even if the deconstruction goes right, the gourmet-ing up of mac and cheese or PBJ has been done so much that it’s getting boring. Still, one chef whose deconstructions I never get sick of is Graham Elliot Bowles of Graham Elliot. The cool thing about Bowles is he knows when to deconstruct and when to just leave classics alone. If he wants to use Pop Rocks, he doesn’t have some kitchen intern researching how to re-create Pop Rocks for a week, he just goes to the corner store and buys them. Sometimes you just... More

Forget Iowa, Heaven Is the All Candy Expo in Chicago

It would be difficult to overstate the joy I got from attending the All Candy Expo, the annual meeting/celebration put on in Chicago by the National Confectioners Association. The two-and-a-half-day spectacle gives candy companies a chance to introduce new products and tap into new markets; retailers a chance to discover products they have not sold before; distributors a chance to find new clients; and, most important, everyone a chance to try more different kinds of candy in three days than most people do in their lives. There were so many great things to try at the Candy Expo, and I feel the need to share a lot of it with the Serious Eats community. As a result, this is... More

The Cochon 555 Traveling Show Makes Its Way to Chicago

Cochon 555 is a traveling series of food events featuring a competition of acclaimed local chefs cooking with heritage pigs. On Sunday night, the eighth in the 11-city tour was held in Chicago (the New York event was reviewed here on Serious Eats). Put on by Taste Network, an Atlanta-based company that does marketing and promotion for the artisan wine and cheese industries, the events serve three purposes. First, they increase awareness of heritage pigs and the food politics that go along with them. Second, they raise the profile of Taste Network. And third, the events serve as a fundraiser for charities related to the concept of eating locally produced, artisan-crafted foods. The Chicago event benefited Farms for City... More

Chicago: Grilled Cheese, Argentine Style

[Photograph: Dennis Lee] It's always a fun trick to throw a hunk of halloumi on a fiery grill. Inevitably people who've never heard of the stuff start to freak out, wondering why you're about to ruin a ball of perfectly good cheese by melting it into the hot coals below. Hell, I've had people actually pull a chunk off the grill with their bare hands with the same effort they'd reserve for rescuing a drowning person. The cool thing about halloumi is it softens and the milk fats caramelize resulting in some awesome smoky sweet curd. The density and construction of the cheese is such that it never actually turns in to a bubbly disintegrating mass. There are plenty... More

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