"At its best, Japanese cooking is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one’s childhood, or of a storm at sea.” — Food writer M.F.K. Fisher
Hello and Happy New Year! I hope everyone had wonderful holidays and you are all hungry for some new episodes. This week we visit The English Room, Gundis Kurdish Kitchen in Lakeview, and L’Patron in Logan Square. The English Room is located in the historic Deer Path Inn in Lake Forest and boasts an award-winning wine list. This week, I get the scoop on the place from Liz Weeden from The English Room and Deer Path Inn.
“British food is a celebration of comfort eating. Our traditional savory recipes are all about warmth and sustenance, our puddings a roll call of sweet jollity, our cakes are deep and cozy. We appear to be a nation in need of a big, warm hug.”
— Nigel Slater, British food writer
After the annual long, long build-up, the holidays are finally over. As we drag our dried-out Christmas trees to the curb and regard our bathroom scales (and credit card statements) with mingled horror and regret, most of us in the frigid Midwest are facing, as English poet Christina Rossetti wrote, “the bleak midwinter.”
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 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.
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.
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).