Entries tagged with 'Flavor Guides'
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What was your favorite Blackbird Gold Peak® Iced Tea Pairing?(answers)...
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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...
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The temptation of the Chicago Green City Market in July is a little much to take. Should one leave with mounds of fresh fruit, or focus on the incredible bounty of carrots, radishes, and lettuces? I walked around in a daze for a while before I settled on anything because I knew the next table might have something new and unexpected. The first thing I was drawn to was the table of zucchini blossoms, which almost looked too beautiful to even touch. Iron Creek Farm from La Porte, Indiana, had a great number of the beautiful flowers, which I think are best battered and fried. But that's just me....
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"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...
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"A great Negroni makes you want to munch like you just smoked a Snoop Dogg's bong worth of hash." What do you get when President Obama's favorite chef (Tony Mantuano of Spiaggia) decides to do a restaurant side project at an art museum? Based on my first visit to Chicago's Terzo Piano in the Art Institute of Chicago's new modern wing, pretty much the usual second-rate food at usually ridiculously marked-up prices ($17 salads anyone?). That said, while my first visit was punctuated by disappearing waitresses and clumpy, grainy-sauced, overcooked pasta with 2.5 morels in it and an uninspired trio of $19 sliders, Chicago food-writing vets like Phil Vettel of the Chicago Tribune and Penny Pollack of Chicago Magazine were...
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Sepia's interior. Photo from official website. Sepia restaurant in Chicago's West Loop is a testament to the success that can come from having a vision and sticking to it. While the idea of having one foot in the past and one foot in the future sounds like a bad tag line for a time-travel company, this is precisely the thing that makes Sepia, now more than a year old, still one of Chicago's hottest restaurants. Owner Emmanuel Nony has stuck to his guns and successfully melded mod and old, whether it's in the interior design featuring crystal chandeliers shaded by spacey screens or the website theme music, which features a trip-hop remix of Billie Holiday crooning "God Bless the Child."...
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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...
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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....
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Longtime Green City Market veteran fruit slinger Peter Klein, of Seedling Orchard in South Haven, Michigan, unveiled a hard cider a few weeks ago here in Chicago. Like me, he's a huge fan of Normandy ciders and was inspired by the tipple to make his own. All apples for Klein's cider are hand-picked and pressed on a hydraulic press "soft" cider mill on his property. Seedling's hard cider is made from a mix that is heavy on tarter varieties and a fall blend of apples with good sugar content. He says, "Historically, I think we would like even more tart and tannic apples in the mix; but we don't grow these yet." Klein adds, "If we have a good year,...
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Andre Christopher, chef of Chicago’s new Grocery Bistro, is a man of many contradictions—a recent vegetarian convert who serves and cooks meat, and a guy who serves dinner for dessert and dessert for dinner. And, though it’s intended as a savory appetizer, his latest creation—a seared molten lobe of foie gras coated with bits of Heath candy bar, swimming in Venezuelan chocolate and strawberry compote—would be just as good at the end of the meal. I’ve met many a chef who has joked that you can serve foie gras, much like bacon, with pretty much anything and it’ll taste good. And as one who’s recently had a chocolate foie milkshake and crispy pork in foie gravy, I’d say that...
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