Chef Cantu decided to show me a little microwave trick. I should mention ...that white stuff he set on fire and put in the microwave? I had just eaten some of that. more ›

We recently spent a Saturday afternoon in the kitchen at moto. Chef Homaro Cantu set things on fire for us (video this afternoon!) while Chef Ben Roche created and destroyed a dessert for our benefit (pictures of that this week). We also captured images of a new bagel and lox menu item and how the salmon gets smoked right at your table (keep watching for those, too). For now, enjoy some images of moto's cuisine and be sure to return for behind the scene pictures. more ›

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To complement the raccoon post, we did some digging (well, not much, but digging was involved) and found video of Homaru Cantu and company creating the twisted roadkill plating. It exemplifies why we love dining at moto. more ›

The Tribune would like to remind you that we live in a state where, sometimes, people hunt and eat raccoons. It's forms the basis of their story today regarding the "word-of-mouth raccoon meat market" in Illinois, Wisconsin and Missouri, and how people across the state are turning their appetites to the critters. Can't say as we blame them; raccoon is pretty tasty as a stew meat. more ›

• 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.

Folks who consider themselves foodies are wildly opinionated about Alinea mastermind Grant Achatz. Either he's the greatest thing to happen to fine dining since the discovery of fire, or he's the epitome of pretension; a Pied Piper leading diners to a new, but not necessarily better, culinary world. more ›

Fans of Food Network's "Iron Chef America" can expect to taste a decidedly Chicagoan flavor when the new season premieres next month. Two episodes to tivo or tape: Tru impressarios Rick Tramonto and Gale Gand (with executive sous chef Stuart Davis) against Mario Batali; and Homaru Cantu's "Team moto" faces of against Chef Morimoto. more ›