Results tagged “benroche”

Both Grub Street Chicago and LTHForum were abuzz yesterday by the video above featuring moto's Homaro Cantu and Ben Roche working their dark arts of the kitchen. The video shows Cantu and Roche brewing crumbled Dunkin' Donuts for cops, serving pizza-flavored photos to pizza deliverymen and making ice cream that doesn't melt at room temperature. Cantu asks in the LTH thread, "When was the last time we had a real paradigm shift in food? Get ready, because its about to happen and every top tier food company ceo is going to be scratching their heads trying to figure out what Moto has been up to with the crazy NDA's (non-disclosure agreements) and secrecy. Its almost time to let the ticking bomb go off. Tick tock tick tock tick tock..." Ellipses his.

• Chez Pim's Menu For Hope fundraiser is still going strong (it lasts through Dec 21). So far, more than $50,000 has been raised to benefit the UN World Food Programme's school lunch program in Lesotho, Africa. Kalyn's Kitchen is the regional host for the Midwest, and there are lots of great regional prizes. Our friends over at Drive-Thru put together a yummy looking package, but what we'd really like is to win Movable Feast's offering of getting to hang out with Moto's Homaru Cantu and Ben Roche.
• We're sad to see Mas close it's doors. Chef/owner John Manion told Dish, “It’s a totally different neighborhood than what we opened to nine years ago. I’m ready to do something else. It’s my baby and I don’t have much of a security blanket but I’m looking forward to doing something new. I want to cook food again—not that I don’t at Mas—but I have different ideas [now].”
• Our love for TasteSpotting knows no bounds. A few days ago, we came across this photo, and our mouths started watering. What could be better on a cold winter night than homemade gnocchi with toasted hazelnut, brown butter and sage? Even better? Our Kitchen Sink is local. If you are reading, Chicagoist loves dinner invitations.

The November issue of Chicago Magazine is on newstands, and the cover story is, simply put, open for discussion if you're a gourmand.