We had such a good time (read: ate so much and drank so much) that we only vaguely remember the last third of our Sunday Dinner Club experience. Which is probably the best endorsement we can possibly give it. A few weeks ago, SDC threw a vegetarian installment of their popular underground supper club, and we finally decided to join them. The owners, Josh Kulp and Christine Cikowski, announced last week that they were going to open a really-for-real restaurant, but when we were in the kitchen there were only excited rumors. The rumors added energy to the already-frenetic kitchen space, making for a particularly fun and interesting night. more ›

Tomorrow is December, which means that the city's overnight parking ban goes into effect this evening. The ban will affect 107 miles of vital arterial streets from 3-7 a.m., through April 1, regardless of snowfall. Here's a handy map for the overnight parking ban (PDF). more ›

Our weekly CSA deliveries are coming to a close, but there has been no shortage of squash in the final parcels. Our kitchen counter holds five butternut squash, three acorn squash and, this week, one bright yellow spaghetti squash. We grabbed our newest squash family member as the centerpiece for a meatless Monday entrée. more ›

Have you been patiently waiting for May's bounty of seasonal vegetables, like asparagus, kale, radishes, rhubarb, spinach, and sorrel? Not ready to commit to a CSA program? Chicago’s Downtown Farmstand offers a fabulous assortment of fresh fruits, vegetables, and herbs, along with tasty condiments, preserves, baked goods and locally-produced ethnic foods. Everything you'll find at the Farmstand is produced within 250 miles of our city. more ›

Because it's Monday morning and those of us still slogging away in an office need a seasonal laugh. more ›

It's December, which means that the focus is on winter ales for "BotW." This week's selection was suggested by Local Beet editor Michael Morowitz at mado's mutton dinner last month. mado's a BYOB establishment, which allowed Morowitz and I to trade samples of our beers. Specifically, a pour of my Malheur Dark Ale in exchange for his Jolly Pumpkin Noel de Calabaza. This is a sweet spiced ale that contains all the flavors associated with Christmas: sugar plums, figs, raisins and hot buttered rum. It paired as well with all those mutton dishes than the Malheur and at 9 percent ABV, you drink a bottle of this and you'll be all lit up like a Christmas tree. more ›

Our biggest issue with pumpkin beers is an imbalance between the flavor of pumpkin and spice, usually favoring the latter. Ideally a pumpkin ale should bring to mind memories of good pumpkin pie. You know, with the graham cracker crust and all, some gingerbread or some cloves balanced delicately with the flavor of pumpkin. In short, If you're going to make a spiced ale, make a spiced ale. we want to taste pumpkins in our pumpkin beers. Southern Tier gets it right with Pumking, one of Karl's favorite beers this time of year. Pumking will blow your mind, you'll ask for ice cream for an a la mode. more ›

Photo by wvallen