After a profile of Chef Thomas Keller enraged local eaters everywhere, we decided to ask some of Chicago's best chefs to weigh in on the debate. more ›

Always wanted to use hydrocolloids and transglutaminase in your home kitchen? What about learning to sous vide? If you're a geek, these are the cooking classes for you. more ›

Combined with the demise of the MeatyBalls Mobile, , this may cause some to question the long-term viability of combining fine dining with food trucks. more ›

Editor emeritus Rachelle Bowden asked if we would share some photos from her recent visit to Phillip Foss's El Ideas and, knowing how good her photography is, we happily obliged. more ›

Sometimes bitter, sometimes hilarious; read the play-by-play from Chicago's food experts. more ›

Kevin's experiment with growing tobacco last summer didn't end well, since he was growing them potted on a rooftop deck. The plants he gave us that we planted on our backyard, on the other hand, took root like the weeds they were. Last October we gave Meatyballs Mobile owner/chef Phillip Foss the leaves our Chinese neighbors didn't scavenge to work with in the kitchen. Foss had contacted Art Culinaire magazine. more ›

But who would be daring enough to play with tobacco as a foodstuff? Enter Phillip Foss, who rechristened Asian carp as "Shanghai bass" at Lockwood and is currently making bulls testicles melt in the mouths of customers of his Meatyballs Mobile food truck. Foss has a penchant for being daring with his cooking and for being adept at self-promotion. more ›

While you were drinking last weekend, former Lockwood chef Phillip Foss and his wife Kenni launched their own food truck. The "Meatyballs Mobile" is serving meatball sliders, smoked pork shoulder in a bourbon-cola barbecue sauce and chicken curry with saffron and mango chutney. The Fosses took the truck on a run through Wicker Park and Lincoln Park with little more than an announcement on twitter, to a good reception. more ›

Hours after Phillip Foss sent out a press release announcing that he and wife Kenni were turning the Gaztro-Wagon's brick and mortar storefront into a pop-up kitchen to showcase their street food concepts, Foss announced (via Twitter) that he was out as chef of Lockwood at the Palmer House Hilton. Although Foss has yet to detail the reasons why he was let go from Lockwood, he's looking at the parting as a golden opportunity. more ›

Is that a loud gurgle of relief bubbling up from the Chicago River? Sadly for us humans, it has been a good week for Asian carp as they seem to have eliminated their most prominent foodie nemesis, are proving difficult to sell in China, and made a bunch of guys trying to fish for them downstate look downright silly (well, OK, the costumed fishermen did that to themselves). more ›

Hot on the heels of the Jason Hammel/Bill Kim/Logan Square Kitchen pop-up restaurant a few weeks back comes news that Lockwood's Phillip Foss and his wife Kenni are taking over the kitchen at Gaztro-Wagon Sunday to give curious gourmands a sneak peek of their Foss Family Food Trucks street food concepts. more ›

Lockwood chef Phillip Foss is on a roll this year in attracting media attention, and almost always for noble or worthy causes. His advocacy for viewing Asian carp as a food source and not an invasive species has been a road filled with potholes, but he's taken his cause celebre to the Today show and left no local media outlet stone unturned. along with Gaztro-Wagon's Matt Maroni, Foss has also led the charge for food trucks in Chicago, and his blog is still as entertaining as ever. It could be argued that Foss's visibility in the media is second to Graham Elliot Bowles; Foss also weighed in on the GEB/Chicago magazine dustup. more ›

The fish that everyone wants to go away…won’t. Asian carp popped up in the news even more broadly than in our waterways this week. more ›

Many chefs in town have tried, but one man is taking on the Asian carp menace one plate at a time. The name of this culinary crusader is Chef Phillip Foss and he is whipping out invasive species creations at Lockwood in the Palmer House. more ›

Lockwood chef Phillip Foss' blog, the Pickled Tongue, is one of the must-read local chef blogs around. Foss doesn't mince words, allowing readers a portal into his kitchen and how he and his staff prepare the dishes on Lockwood's menu. He'll even take on a critic now and then if he feels that critic is being unreasonable. more ›

Want a chance for a free dinner for two Sunday? then e-mail Lockwood chef Phillip Foss here. He'll be giving away a civet of wild hare for two. What's a civet of wild hare? In this instance it's a hearty french stew with a base of red wine, herbs and sometimes thickened with blood. we wouldn't put it past Foss to try that, either. He'll pick the winner tomorrow at 4 p.m. [The Pickled Tongue] more ›

As a chef, Lockwood's Phillip Foss is starting to come into his own. His take on the Chicago Hot Dog (made with diced lobster rolled in a scallop mousse in response to a challenge from MP Chicago's Helen Rosner) was said to be "like Hot Doug's in a tuxedo having sex with a Maine Lobster Roll" by Michael Nagrant. He's also a very prolific, engaging, and quite talented blogger. It seems academic that Foss be part of a unique tasting next Tuesday, from 6-9 p.m. Lockwood is hosting what Foss calls the first-ever "digital tasting" with Farmer Lee Jones of The Chef's Garden in Milan, Ohio. more ›

There's "food porn" (we prefer the term "culinary erotica") and then there's just straight-up smut. Laurent Gras' blog for L2O is possibly the best example of the former. One of the attractions of his and other chefs' blogs is that it pulls back the curtain to reveal that the Wizard is merely a man, albeit a very driven one. It's also been said that imitation is also the sincerest form of flattery. more ›