Disproven Theory

There are “sports bar” people, and there are “not sports bar” people. I am not a sports bar person. Advertisements

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Clandestine Chef

As one of the featured subjects in Mark Caro’s new book, The Foie Gras Wars, Chicago chef Efrain Cuevas and his series of underground dinner parties are emerging into an uncharted spotlight. This month, Cuevas, whose Clandestino dinners get diners down and dirty in the kitchen, hosts a meal inspired by serving vessels made by local ceramics artist Melissa Monroe (who will also make a piece during the event), as well as a “Total Aphrodisiac” dinner to benefit Slow Food Chicago.

Clandestine Chef

As one of the featured subjects in Mark Caro’s new book, The Foie Gras Wars, Chicago chef Efrain Cuevas and his series of underground dinner parties are emerging into an uncharted spotlight. This month, Cuevas, whose Clandestino dinners get diners down and dirty in the kitchen, hosts a meal inspired by serving vessels made by local ceramics artist Melissa Monroe (who will also make a piece during the event), as well as a “Total Aphrodisiac” dinner to benefit Slow Food Chicago.

Gilt-y as Charged

A woman in a white, strapless party dress paces between the burnished leather banquettes and rustic wooden tables at Gilt Bar. She bites her bottom lip, tugging at the hem of her dress and fingering the black trim up top as she walks.

An Affair to Devour: Food writer Molly Wizenberg speaks for a new generation

There’s no way I could ever love a woman who was a vegetarian for a third of her life, has issues with heavy cream and is afraid to improvise in the kitchen. After all I have no problem with fat of any kind, I’m an equal-opportunity-organ-meat eater, and I’m like the Will Ferrell of the kitchen (And by that, I do not mean I run around naked and quote Frank the Tank lines from “Old School,” but that I am quick on my cooking feet). Of course, this woman probably wouldn’t have me anyway. Her childhood was generally free of processed foods and I have a penchant for Hot Pockets. Did I mention that she’s a married woman?

Sun Wah’s Secret Menu

Whatever your take on social networking, the Internet, and all manner of digital time-stealing inventions, one thing you can’t deny is the awesome power of these media to expose some serious eats.

Rock the Zebda

Zebda, a new tiny Algerian take-out spot in Irving Park, is the kinda place you’d likely drive by without a second thought. Unless you’re a cabbie who hangs out at owner Mohammad Djeddour’s coffee shop Tassili next door, it’s practically invisible. Even though I had the address, I passed it twice before spotting the word “Zebda” (which is the French-Algerian word for butter) painted on a plate-glass storefront window.

Soup for You: Bucktown Soup Cafe dishes up a dream

Those who can, do. Those who can’t, write about it. I don’t necessarily subscribe to that piece of wisdom, but I’m sure every cook who’s been on the blunt end of my keyboard strokes feels that way. And it’s true that if I had to go toque to toque with any of the Iron Chefs (save Cat Cora, I kid), I’d probably lose. But, given enough time and space, I’m a pretty damn good cook. And as such, I’ve been tempted to wade into the culinary business and test my practical mettle at times.