featured-dining-profiles Archive

  • He puts the let us in Lettuce Entertain You. Mychael Bonner – yes Mychael with a ‘y’ – sounds rather exotic. Actually, he was born in Muncie, Indiana, but has...

    Chef Mychael Bonner

    He puts the let us in Lettuce Entertain You. Mychael Bonner – yes Mychael with a ‘y’ – sounds rather exotic. Actually, he was born in Muncie, Indiana, but has...

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  • With food – and drink, for that matter – the term ‘artisan’ is often in the eye of the beholder. Unlike ‘organic’ – for which the U.S. Department of Agriculture...

    A…is for Artisan

    With food – and drink, for that matter – the term ‘artisan’ is often in the eye of the beholder. Unlike ‘organic’ – for which the U.S. Department of Agriculture...

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  • HOW TO CATER ANY EVENT French writer Michel de Montaigne once said, “The art of dining well is no slight art.” He spoke those words over 400 years ago, yet...

    Food, Wine & Thou

    HOW TO CATER ANY EVENT French writer Michel de Montaigne once said, “The art of dining well is no slight art.” He spoke those words over 400 years ago, yet...

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  • “Warmth, comfort and a package of love.” Angela Lee, director of The Happy Point Restaurant Group, owns three West Loop dining destinations: Grange Hall Burger Bar, Sushi Dokku and De...

    Baking Pecan Pie with Angela Lee

    “Warmth, comfort and a package of love.” Angela Lee, director of The Happy Point Restaurant Group, owns three West Loop dining destinations: Grange Hall Burger Bar, Sushi Dokku and De...

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  • When Priscila Satkoff and her husband, Vince, opened Salpicón almost 19 years ago at 1252 North Wells Street, she thought she was just going to cook in a professional kitchen....

    A Day with Priscila Satkoff

    When Priscila Satkoff and her husband, Vince, opened Salpicón almost 19 years ago at 1252 North Wells Street, she thought she was just going to cook in a professional kitchen....

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  • Cooking with NoMI Executive Chef Ryan LaRoche. Some call it luck, others call it fate. Ryan LaRoche credits the latter for becoming a chef. His first taste of the biz...

    Sous Chef for a Day

    Cooking with NoMI Executive Chef Ryan LaRoche. Some call it luck, others call it fate. Ryan LaRoche credits the latter for becoming a chef. His first taste of the biz...

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  • “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

    Rick Bayless

    “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

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  • “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

    Naha’s Carrie Nahabedian

    “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

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  • April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the...

    Rainy Day Recipes

    April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the...

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  • Southern Comfort – In the heart of Chicago. “Who’s next?” A server at MacArthur’s Restaurant keeps guests moving swiftly as a new wave of patrons pile into the lobby, waiting patiently in...

    MacArthur’s

    Southern Comfort – In the heart of Chicago. “Who’s next?” A server at MacArthur’s Restaurant keeps guests moving swiftly as a new wave of patrons pile into the lobby, waiting patiently in...

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