Dining Archive

  • 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...

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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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  • City Winery Beverage Director Rachel Driver Speckan reinforces the fact that there’s no better pairing than wine and the holidays. ‘Tis the season for indecision. With wine shops offering endless...

    Toast the Season

    City Winery Beverage Director Rachel Driver Speckan reinforces the fact that there’s no better pairing than wine and the holidays. ‘Tis the season for indecision. With wine shops offering endless...

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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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  • Since 1888, Louis Glunz Beer, Inc. has served as one of Chicago’s leading beer distribution companies. Now entering its 125th year of operation, Glunz celebrates its female staff as they...

    Crafting Success

    Since 1888, Louis Glunz Beer, Inc. has served as one of Chicago’s leading beer distribution companies. Now entering its 125th year of operation, Glunz celebrates its female staff as they...

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  • Tre Soldi’s executive chef masters Roman cooking – and he’s never even been to Rome. Y’all ready to meet Texas native Brandon Wolff? After five years of training under Paul...

    Tre Soldi’s Brandon Wolff

    Tre Soldi’s executive chef masters Roman cooking – and he’s never even been to Rome. Y’all ready to meet Texas native Brandon Wolff? After five years of training under Paul...

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