Dining Archive

  • It was a brutally cold day when Chef Jacquy Pfeiffer and I made Bostock Brioche (aka twice-baked brioche) together. The French Pastry School was closed due to subzero temps and,...

    Baking with Chef Pfeiffer

    It was a brutally cold day when Chef Jacquy Pfeiffer and I made Bostock Brioche (aka twice-baked brioche) together. The French Pastry School was closed due to subzero temps and,...

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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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  • From crafting salty to frothy cocktails, Chicago mixologists get creative with their shakers. With the brutal winter we just had, a comfort-food-like cocktail sounds like a good idea. While we’d...

    Savor the Flavor

    From crafting salty to frothy cocktails, Chicago mixologists get creative with their shakers. With the brutal winter we just had, a comfort-food-like cocktail sounds like a good idea. While we’d...

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  • Diet fads and foods may come and go but steak is forever, as local restaurateurs, meat purveyors, dieticians and psychologists help Chicagoans eat more mindfully. With two-thirds of Americans overweight,...

    Let Them Eat Steak

    Diet fads and foods may come and go but steak is forever, as local restaurateurs, meat purveyors, dieticians and psychologists help Chicagoans eat more mindfully. With two-thirds of Americans overweight,...

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  • Some people instantly panic at the thought of hosting a dinner or large cocktail party. If that’s you, thankfully salvation appears at your doorstep in a white chef’s uniform. The...

    On Trend: Personal Chefs

    Some people instantly panic at the thought of hosting a dinner or large cocktail party. If that’s you, thankfully salvation appears at your doorstep in a white chef’s uniform. The...

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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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  • From airy doughnuts to fluffy, house-made marshmallows melting in cups of rich hot chocolate, Pastry Chef Mindy Segal has been turning sugar lovers’ dreams into a reality ever since she...

    Mindy Segal’s Sweet Retreat

    From airy doughnuts to fluffy, house-made marshmallows melting in cups of rich hot chocolate, Pastry Chef Mindy Segal has been turning sugar lovers’ dreams into a reality ever since she...

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  • Selecting wines for an event can be more than a budget challenge, for there are so many options. Whether you’re party’s in August or January, there are several wines you...

    Wines for All Seasons

    Selecting wines for an event can be more than a budget challenge, for there are so many options. Whether you’re party’s in August or January, there are several wines you...

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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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  • Champagne, one of life’s great pleasures. This year, try sipping this heavenly libation with unexpected food pairings. “The history of Champagne is about the ‘assemblage,’” explains Jean-Marie Barillère, co-president of...

    The Bolder Side of Bubbly

    Champagne, one of life’s great pleasures. This year, try sipping this heavenly libation with unexpected food pairings. “The history of Champagne is about the ‘assemblage,’” explains Jean-Marie Barillère, co-president of...

    Continue Reading...