The World of Food: New Year’s Day

By Julia Maish |

Discuss >

New Year’s Day is imbued with meaning for many across the globe. As we bid farewell to the old year and prepare to welcome the new one, we often resolve to make a fresh start, turn over a new leaf, plot ways to live our best lives, and so on. After one last decadent blowout on New Year’s Eve, that is! That so many celebrants crawl into January 1 with a massive hangover from the night before may seem counterproductive and odd, but no odder than some other New Year’s traditions around the world…

The World of Food: Kwanzaa

By Julia Maish |

Discuss >

The seven-day celebration of Kwanzaa is held annually from December 26 through New Year’s Day. Its name is derived from the Swahili phrase matunda ya kwanza, which means “first fruits.” It was inspired by Zulu and Ashanti harvest celebrations.

The World of Food: Holiday Beverages

By Julia Maish |

Discuss >

As you have surely heard, it’s Christmastime! And like millions of happy celebrants all over the globe, you are likely making the rounds of holiday parties and indulging freely in a wide variety of rich foods and lavishly decorated sweets.

The World of Food: Gingerbread

By Julia Maish |

Discuss >

What food is a winter holiday mainstay, contains an ingredient with proven medicinal qualities, and is often used as a building material?

The World of Food: The Microwave

By Julia Maish |

Discuss >

This week, we celebrate a American invention that is an integral part of kitchens all over the world, a mainstay for busy parents, college students, restaurants and convenience stores. 

The World of Food: Stuffing (or Dressing)

By Julia Maish |

Discuss >

It’s that time of year again — the annual family food fest, an excuse to enjoy your favorite Thanksgiving classics: turkey, potatoes, gravy, green bean casserole, succotash, cranberry sauce, rolls, salad, pumpkin pie (and, presumably, lots of antacids).

Cat’s Corner: Q&A with Roister Chef Andrew Brochu

By Catherine De Orio |

Discuss >

Hello! “Roister” means to enjoy oneself or celebrate in a noisy, boisterous way, and the restaurant by that name fits right into the bustling Fulton Market area of the trendy West Loop. Unpretentious, yet serious about standards of excellence, it was awarded a Michelin star in its first year and has retained it since. Chef Andrew Brochu has spent time in some of Chicago’s most illustrious kitchens, but Roister is where you see his creative culinary point of view flourish. I spoke to Andrew to learn about his influences and inspiration.

The World of Food: BYOB

By Julia Maish |

Discuss >

If you have lived in the Chicago area for most of your adult life, you might think that BYOB is a standard practice everywhere. This is not the case; in fact, Chicago is one of the few major U.S. metropolitan areas that encourages diners to make their own brought-from-home-or-store alcoholic beverages part of the dining experience. Why is that?

The World of Food: Soup

By Julia Maish |

Discuss >

"Only the pure in heart can make a good soup.”
— Ludwig van Beethoven

It’s that time of year — you slog home in darkness at the end of a cold day, and what tastes better than a nice big bowl of hot soup? It’s filling, warming, and nutritious, and every culture has at least one that they love.

Cat’s Corner: Q&A with the Brewhouse Team at Band of Bohemia

By Catherine De Orio |

Discuss >

Hello! Ravenswood Corridor has been dubbed “Malt Row” due to the proliferation of breweries and distilleries opening in the area. While many of these breweries are traditional in nature, Band of Bohemia is a brewhouse with a twist. Billed as a “culinary brewhouse” and the first brewpub to be awarded a Michelin star, it will take only one visit to realize this is not your grandpa’s pub. This week I spoke to the Band of Bohemia team to learn about their inspiration.

Pages

Subscribe to RSS - blogs