The Elysian Hotel has named former Blackbird and one sixtyblue pastry chef Stephanie Prida as Executive Pastry Chef for the entire hotel operation. that includes steering the pastry and bread programs for the Elysian's restaurants, Ria and Balsan; in-room dining and events at the Elysian. [Inbox] more ›

It is no secret that we're fans of mk. Pastry Chef Tony Galzin once made a sorbet that caused our dinner companion to close her eyes and moan. (See our interview with Tony here and a video of Chef Galzin plating dessert here.) He's struck the fine balance between sweet and savory and is now turning his expertise towards making the most of Chicago's sustainable markets. more ›

We were fortunate enough to spend some time in MK's kitchen with Pastry Chef, Tony Galzin. In addition to letting us peek over his shoulder as he plated desserts, he answered questions on how he became a pastry chef, trends in the industry, seasonal ingredients and how to best incorporate and enjoy dessert. Also, tomorrow, we will feature video of Chef Galzin working in the kitchen. more ›

The new pastry chef at NoMI is Andrés Lara. Lara is a graduate of the renowned French Pastry School and has apprenticed under Albert Adria at Spain's famous El Bulli. more ›

New York magazine got their hands on a copy of this year's James Beard award ballots (check it out for yourself here) and as usual, our city's restaurants are well-represented. more ›

The James L. Beard Award nominees were announced yesterday and as in years past, Chicago represented. And the Chicago-based nominees are: Outstanding Restaurateur: Richard Melman, Lettuce Entertain You Enterprises Outstanding Chef: Jean Joho, Everest and Paul Kahan, Blackbird Outstanding Restaurant: Frontera Grill and Spiaggia Rising Star Chef of the Year: Graham Elliot Bowles, Avenues Outstanding Pastry Chef: Mindy Segal, HotChocolate Outstanding Service: Tru Outstanding Wine Service: Bin 36, Wine Director Brian Duncan Best Chef, Great... more ›

Peanuts? Nah. Burgers? For wusses. Beer? Not a chance. more ›