We’re kicking the week off in a spirited way today, with a nod to the past and a look to the future. The nod comes in the form of an Old Fashioned recipe, courtesy Mixologist Eric Hay, of Chicago’s Wirtz Beverage. Rather than muddling cherries and orange, a la “Mad Men” era, he’s going even … Continued
The recent heatwave has me reaching for an arsenal of summer-friendly recipes, including one of my favorites, gazpacho. But tomatoes aren’t quite there yet, so we’re turning to cucumbers and garlic scopes today – familiar sites at most markets this time of year.
We’re in the thick of graduation/wedding/shower season, and that means parties; usually at someone’s home; sometimes catered. But for those casual lunches or dinners that don’t really demand a ton of resources (say, 20 guests) you’re probably going to want to make a few things yourself. Whenever I’m asked to bring a salad over to … Continued
When it comes to pickles, Paul Virant is a bit of a savant. Long before amuses of pickled purple carrots arrived on tables and garnishes with pickled ramps began to be standard operating procedure at brunches across the city, Virant was picking his peak-of-season produce then pickling it for use during the long winters at … Continued
I was feeling inspired this weekend, due in part to two factors. One, I had read the New York Times’ Dining section last Wednesday, which was all about pizza, and right off the bat, Mark Bittman assured us that anyone could make decent pizza dough. I had always known this, of course, I just didn’t … Continued
If you have any interest in pastry, then in addition to knowing how to make a ganache and perhaps choux pastry, you’ll also need to master a crème anglaise. This versatile component stars in ice creams and sauces, and in the hands of a pro, can be deployed to make addictive desserts. Cindy Schuman, the … Continued
Any pastry chef worth their Plugra will tell you how crucial it is to learn to make a proper ganache. Essentially chocolate and heavy cream, this versatile and rich, dark topping can be used as a filling, an icing or just poured over cakes for a decadent blanket. Cindy Schuman, the Pastry Chef at Sepia, … Continued
You could say Benjamin Schiller is a “spirited” man. His job kind of requires him to be. As the Bartender/Chief Cocktail Guy at Boka, he’s constantly coming up with new drinks that reflect the season, but also, what is made available to him through the markets and his vast network of distributors. This week, Schiller … Continued
Johnny Costello is in a gin mood lately. The self-described “Bar Man” at GT Fish & Oyster is talking about Nolet, a gin I had never heard of until we shot this video. The fact that he combines it with blackberry syrup and some of the best ginger ale I’ve ever had (spicy!) really turns … Continued
I have to admit, I’ve never been a big gin fan. I can definitely trace it to too many years of ordering gin & tonics at parties in my 20s, and always leaving with a headache. But the presence of brands like St. George, Hendricks and Bols Genever has been changing my mind over … Continued
If there’s one skill you need to have up your sleeve (if you ever want to be a pastry chef), it’s knowing how to make a proper meringue. At least that’s the gospel according to Keegan Gerhard. The former Executive Pastry Chef at Chicago’s Four Seasons has logged time at Trotter’s, and continues to host … Continued