No matter if you're more excited to see Mumford & Sons or a reunited Nine Inch Nails, this year's Lollapalooza in Chicago's Grant Park also continues the fine tradition of bringing food vendors worth your attention. Here are the ten places I'm most looking forward to trying.
Explore by Tags
Entries tagged with 'Graham Elliot'
If you're like us and find it impossible to stop drooling over the grilled cheese sandwich available at Grahamwich, perhaps G.E.B. can break your concentration for a little bit.
As someone who grew up in a family who places fresh cheese curds maybe half a notch below Martin Luther on the "All That is Holy" scale, it is impossible for me to resist their squeaky siren song whenever I see them on a menu. So I was all in with the Grilled Cheese Sandwich ($7) at Grahamwich, especially since it featured hunks of the chewy curds.
Last weekend marked the first annual Los Angeles Food & Wine (yes, that's the full name), an occasion where, according to the posters that popped up around town "Celebrity Meets Celebrity Chef." Many stars of the kitchen made an appearance at the Lexus Grand Tasting, a two-day affair at L.A. Live downtown, which paired 30 chefs each day with some 200 wineries. It was a race with the clock and the stomach to make it around the room, gobbling up as much pork jowl and Pinot before time was up or extreme satiety set in. Here are some of our favorite bites.
Earlier today we brought you a photo gallery of all the bites we had at Outside Lands in San Francisco over the weekend. But the weekend prior to that, we were actually jamming at Lollapalooza. Though people don't attend the festival for the food, the selections are getting better and better. Chicago chef Graham Elliot, who also just opened Grahamwich, was in charge of the festival's Chow Town for the second year in a row.
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...
Photograph from burgeryeti on TwitPic @burgeryeti (aka The Cheeseburger Show) announces that Chicago chef Graham Elliot will be offering the GrahamSexyBurger—a burger made with a chicken fried burger, tomatoes, fried egg, Tabasco ketchup, Jimmy Dean sausage mayo, white cheddar,...
L20: For Unconventional and Luxurious Seafood Inside L20; lamb tartar, ebi shrimp, pickled peach, tarragon; butter dome. Chicago's been patting itself on the back for the better part of the last couple of years as the new food capital of...