Photo: Rebecca Holland
By Rebecca Holland
“The whole goal is to get people to eat more seafood,” says Matt Mixter, the Chicago native whose seafood shop Wixter Market opened in Wicker Park on June 2. “I want to make it delicious, convenient, affordable and sustainable.”
Wixter Market (2110 West Division) is the only seafood market in the country promoting one-hundred-percent frozen fish and the only place in Chicago where consumers can purchase super-frozen fish products.
Mixter spent ten years traveling the world, processing the catch, distributing seafood for large retailers, and learning about different freezing technologies. Super-freezing, or freezing fish within twenty-four-to-seventy-two hours at minus-seventy-six degrees Fahrenheit, stops all decomposition in fish, increasing shelf life and preserving flavor. “These technologies were developed to cater to large companies, and I realized nobody was offering it in the small format, so I took the opportunity to do just that,” says Mixter. Read the rest of this entry »
Jeff Lawler, new owner of Geja’s Cafe
After two decades of working for venerable Chicago romantic dining destination Geja’s Café (340 West Armitage), Jeff Lawler will succeed John Davis as owner of the restaurant, just in time for Geja’s fiftieth anniversary.
Lawler, who has been in the restaurant business since he was seventeen, came to Geja’s in 1994 as general manager. He spent a few years working for Davis’ Wine of the Month club, but soon found himself drawn back to managing Geja’s day-to-day operations, a job with which he says he continues to “fall in love.”
“My responsibilities won’t really change all that much [as the owner],” Lawler says. “I got into the restaurant business because I love to serve people, and at Geja’s in particular I love working with staff to create special experiences for our guests.” Read the rest of this entry »
Have a scorpion sucker/Photo: David Hammond
By David Hammond
In my throat, there was a cricket leg. At least I think it was a leg. Could have been mandible or wing. It was dry and scratchy. I coughed. It fell out. I didn’t examine.
Leaving last month’s Sweets & Snacks Show at McCormick Place, the last things I gobbled as I went toward the door were a selection of sweetened and spiced insects. The nice lady at the booth let me try the ants, worms and finally the crickets, which were dusted with a sour cream powder.
All the bugs tasted pretty much the same. Insects, it turns out, once fried, are crunchy but don’t taste like much. They need the added flavors of sour-cream powder, BBQ rub and Parmesan. Read the rest of this entry »
Punta Cana Goat/Photo: Robert Gardner
By Robert Gardner
I have become fond of the food of the Dominican Republic. Rather, I shall say, I have grown fond of eating in some places that serve as conduits for food of the Dominican Republic. Both Tropical Taste and Punta Cana exist as clubhouses, daily meeting places, connections to home, where you’d expect to finish your meal with a Fuente. Put it this way, the signed pictures of baseball players on the wall are not those you’d likely recognize; I imagine, instead, they are the ones known mostly to the diners at these places. If this seems cliquey, imposing, do not fear. On my Dominican food runs, I have always faced language barriers, but the good kinds: the ones that make me feel I’m on vacation. Invariably, someone—a server, another diner—steps in, orders for me. Also, I should add, invariably, someone steps in offering me a taste of theirs. The crowd loves this food in all its simplicity, starchiness and mute impact on the palate. The imaginary cigar smoke wafting through the air, mingling with a hint of spice and the succor of fat, puts us all in a good mood. What they feed us, we all like. Read the rest of this entry »
Tanya Baker/Photo: David Hammond
By David Hammond
Tanya Baker is the twenty-seven-year-old executive chef at The Boarding House (720 North Wells). This year, she was a finalist for James Beard Rising Star Chef recognition.
Do you remember maybe the first dish you ever made?
Chicken parmesan. Always really simple. Later, in school, they asked me to write an essay. They said “You could get a scholarship!” So I did. But there was also a competition, a kind of mini Iron Chef, and I would never have written the essay if I knew there was a competition, because I’ve always been very shy, very timid. My mom took me, and I remember being in the car, thinking “What am I going to make?” I had no idea. So I made a chicken parmesan. I got the scholarship.
What are the characteristics of a successful chef?
There are those who have really big egos, over-the-top loud personalities, and there are those who are more mellow, quiet, head-down and focused. I’m very quiet when I work. People think I’m mad, but I’m not. I’m just not super-social. In this world, you’re in the kitchen all the time with the same people, and we’re all a little socially awkward. I’m still learning how to do interviews and talk to people. It’s hard. Read the rest of this entry »
Randy Zwieban/Photo: Laurie Proffitt
By Nicholas Ward
Chef Randy Zweiban spent seventeen years of his cooking career focused on the flavors of Central/South America and the Caribbean islands, first at Norman’s in Florida and then Nacional 27. Province—his first solo venture—sought to focus more on local, seasonal ingredients, though with Latin highlights. The restaurant was located in the West Loop and the menu was intended to be easygoing and casual, a place where guests could grab a burger and a beer, something a little fancier, or a few things to pass around. While the shocking pink walls showcased a boldly designed West Loop restaurant, the food wouldn’t be flashy. It would just be really good.
I remember the first time Chef addressed the entire serving staff. It was October 2008, a perilous time to open a restaurant, as the country was sinking into recession. The price of everything had just gone up and nobody was certain if, in the short term, people were going to dine out. Chef thanked us for taking this risk with him. He told us that the people who helped construct the restaurant—laid floors, built tables,crafted the menu—were family to him. Read the rest of this entry »
Haggis, neeps, tatties and egg/Photo: David Hammond
By David Hammond
Mention “haggis” to a random group of people and the likelihood is high most will screw up their faces and squeal “Eww.” The likelihood is equally high that none of those people have ever actually tasted the stuff. They may not even know what, exactly, it is.
Haggis is a type of sausage, popular in several parts of the U.K., but mostly Scotland. Haggis traditionally contains sheep’s pluck (lungs, liver and heart), onions, oatmeal, spices and mutton fat, boiled in a sheep’s stomach. That’s the real thing, which you may not have in the States because the sale of lung was banned in this country in 1971. Read the rest of this entry »
Photo: David Hammond
By David Hammond
During Prohibition, beer was allegedly pumped in from a brewery next door to Schaller’s Pump (3714 South Halsted), enabling barkeeps to reduce on-hand inventory (or “evidence,” as it would have been called by law enforcement) and earn its name (“Pump”).
At the back of Schaller’s, there’s a peephole once used for vetting thirsty patriots engaged in heroic acts of civil disobedience against the tyrannical Volstead Act.
The bar, which opened in 1881, is across the street from 11th Ward Democratic Party headquarters. Read the rest of this entry »
Stele of Katumuwa/Image: Oriental Institute-Travis Saul
When people say they’re going to Hyde Park, they usually mean they’re headed somewhere within a few blocks of the University of Chicago. My reason for recently going to Hyde Park was, of course, a UChicago-related event, an exhibit at the Oriental Institute (1155 East 58th) entitled “In Remembrance of Me: Feasting with the Dead in the Ancient Middle East.”
This exhibit brings together two of our favorite things—food and mortuary rituals—and it focuses on the use of food and drink to care for the dearly departed. At this ancient Turkish ritual, there would have been a stone representation of the deceased, along with directions regarding foods to be set before him. The stone representation, a stele recently discovered in Eastern Turkey, is for a man named Katumuwa. The inscription indicates that Katumuwa expected it to be rather dreary in the afterlife; he thought an annual banquet around his image would make things slightly more tolerable. As part of this exhibit, there are almost sixty artifacts related to comestibles of the ancient Near East.
This exhibit ends January 4, and Christmas break is the perfect time to make the trek to Hyde Park for some culture and some chow at one of the neighborhood’s classic bar/restos.
The Nile (1162 East 55th) complements the “In Remembrance of Me” exhibit. Having been featured on “Check, Please!” The Nile stands apart from just about every other nearby restaurant. Now in a new building, The Nile has served the community for years, with Middle Eastern standards including a much-praised chicken shawarma. The owner is Palestinian, born in the little town of Bethlehem. The food is value-priced: around $15/person. Read the rest of this entry »
By David Hammond
“When I was sick,” recalls Chef Edward Kim of Mott Street, “or when I came in from the cold after shoveling snow with my father, I might have a hot porridge of rice with a little soy sauce; chicken soup…or a Japanese curry pork over rice. To me, Japanese curry is synonymous with the colder days of fall and winter; it was a dish my parents would often make for me. Japanese curry evokes memories of the smell of stewed meat with curry in a kitchen comfortably humid in an otherwise brisk house. It reminds me of my childhood.
“From a strictly culinary perspective, Japanese curry is comforting because it’s thick, it sticks to your bones, yet it’s mild in seasoning and has a distinct sweetness to it. While the curry is indeed black pepper-forward, the spiciness is not aggressive. It pairs well with braised meats. To me, braised meats capture comfort because they’re simple to make, yet they take time—and time is important.” Read the rest of this entry »