She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
Ballard’s Beloved Oyster Bar There’s a reason eager customers are willing to endure a long wait for a table at The Walrus & the Carpenter – chef Renee Erickson’s straightforward French-inspired Northwest cuisine is phenomenal. Staying true to her locavore ethos, Erickson’s menu is filled with artisanal produce and fresh seafood from regional purveyors. The oysters… Read More →
Ballard’s Beloved Oyster Bar There’s a reason eager customers are willing to endure a long wait for a table at The Walrus & the Carpenter – chef Renee Erickson’s straightforward French-inspired Northwest cuisine is phenomenal. Staying true to her locavore ethos, Erickson’s menu is filled with artisanal produce and fresh seafood from regional purveyors. The oysters… Read More →
Celebrating Miami’s South American Spirit An overnight success story in Miami, chef Timon Balloo leads a talented team in Sugarcane’s three kitchens – the robata, hot kitchen and raw bar. With this renegade concept, Balloo’s creative menu highlights Japanese, Peruvian and Brazilian flavors, with stand out dishes such as the famed goat cheese croquettes, Florida… Read More →
Celebrating Miami’s South American Spirit An overnight success story in Miami, chef Timon Balloo leads a talented team in Sugarcane’s three kitchens – the robata, hot kitchen and raw bar. With this renegade concept, Balloo’s creative menu highlights Japanese, Peruvian and Brazilian flavors, with stand out dishes such as the famed goat cheese croquettes, Florida… Read More →
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Bayou Soul Food Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required. This dish’s success hinges on the roux, which is the foundation to all… Read More →
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
A Fall French Classic Normandy is beautiful in the fall, when the ocean is slate gray and the food is phenomenal—game birds and oysters, mushrooms and apples. This recipe is from an ancient farmhouse cookbook and, after years of tweaking, the northern French standard has become a fall favorite of ours.
A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
