Results tagged “pork”

In a few short months, John Manion has transformed the menu at Branch 27 to better match their beer list, making the West Town restaurant one of the better relaunches of the winter, even as the chefs begin to question the ongoing embrace of all things pork. Tonight at 7:30 p.m. Manion has crafted a four-course menu featuring pork from Slagel Family Farm and beer pairings from Chimay to kick off Branch 27's monthly beer dinner series. more ›

The Magalitsa pig, also known as the "curly haired hog," is a breed of pig that originated from Hungary and the Balkans known for its thick wooly coat. The meat from a Mangalitsa pig is also rich in fat and is reputed to have a flavor and texture similar to Wagyu beef. In gourmet circles Mangalitsas have eclipsed mulefoots as the new trendy pork. more ›

What a difference a week makes. And a lot of salt, pepper, sugar and thyme. The pork jowl has been cured (compare the shot above to how it looked before curing last week) and looks like it's well on its way to becoming rich, savory bacon. more ›

Our love of bacon has come to its logical endgame: we're making our own. more ›

It was around 5 p.m. Sunday when I and the other judges for Cochon 555 gathered around a series of tables set up in the middle of a cavernous ballroom in the Drake Hotel, like a scene straight out of "Top Chef." Any questions about how we were to judge the competition were answered by Cochon founder Brady Lowe. We were asked to judge the chefs on a scale of 1-5 based on three factors: presentation, flavor, and utilization of the whole pig. That last factor was important, since this was a snout-to-tail competition. more ›

A couple weeks back a post ran about Cochon 555, the snout-to-tail pork competition Sunday at the Drake Hotel featuring Graham Elliot Bowles, Stephen Dunne, Chris Pandel, Patrick Sheerin and Sam Burman. Each of them is tasked with breaking down and preparing a heritage breed pig for eating. Since then your humble food and drink editor was invited to be one of the judges for the event. I have no earthly clue what I bring to the table that chefs Koren Grieveson, Rick Gresch, Seth Siegel-Gardner and Doug Sohn don't, but it should be a fascinating time. more ›

In the gray days of March, when the produce at the store is looking its most tired and our spirits really need an infusion of chlorophyll, we start to crave farmer’s markets. Fresh vegetables, flowers, being outside, and getting as much produce as we can eat for whatever cash happens to be in our wallets; farmer’s markets help revive us after the long, hard winter. Daley Plaza (our usual haunt) doesn’t open for another month and a half, so that’s clearly out. Luckily, Green City Market has come to the rescue. more ›

As Karl and I discussed in yesterday's podcast, if you're going out to dine at one of the participating Chicago Restaurant Week establishments and want a cocktail or two, expect your tab to increase really quick. more ›

2008 was already shaping up locally as a banner year for new restaurant openings. L2O was recently named the best new restaurant in America by Esquire, with Takashi and Mercat a la Planxa also making the list. Bill Kim left Le Lan to focus on Urban Belly; Graham Elliot Bowles responded to criticism of his eponymous River North outpost by slowly tweaking things until he got it right. Ryan Poli came back to town with Perennial. Superstar chefs such as Marcus Samuelsson and Terrance Brennan targeted Chicago for restaurant locales. And we're still waiting for Lula Café's Pilsen location to open in a bit (with Jason Vincent at the helm). more ›

This has been making the rounds at other blogs, but we still wanted to share it with you. Mike Gebert at Sky Full of Bacon followed around localvore hero Rob Gardner as Gardner acquired a pig's head from the Oak Park Farmer's Market, then took it to Mado, where chef/co-owner Rob Levitt promptly made testa (aka "head cheese") out of it. This video is not for vegans or the queasy, nor should it be. more ›

Stopping by the Heartland Meats booth was a given while at Green City Market last weekend. The surprise came at another meat purveyor. Based in downstate Fairbury (just south of Kankakee), Tom and Amy Ifft of Twin Oaks Meats raise hormone-free pork. Additionally, the feed used to fatten their pigs contains no animal by-products or antibiotics. more ›

We recently dined at Lettuce Entertain You's flagship Chinese restaurant Ben Pao after hearing that Bruce Cost (whose former restaurant once employed Ming Tsai as chef) had been engaged to revamp the menu to add his Asian culinary expertise. While the result was a change to 75% of the menu, do not fear, loyal Ben Pao diners. The ever popular sesame chicken is still on the menu, unchanged. Changes to the menu concentrated on achieving more authentic flavors and incorporating fresh ingredients, including local vegetables and even noodles from Chicago's own Chinatown. more ›