Omar and me, photo Derrek Hull
By David Hammond
I met Homaro “Omar” Cantu in 2004, a few months after he’d opened Moto, when I went there to dinner with some sixteen or so friends. One of those friends, Catherine Lambrecht, brought a container of raccoon meat. Chef Cantu, prankster that he was, got a hold of the meat, minced it with spices (there was juniper in there, and perhaps garlic) and arranged it on a plate that had a dotted yellow line running down the center and a few clusters of unidentifiable though edible debris scattered about. On the mound of raccoon meat, Cantu positioned a picture of a raccoon that he’d downloaded and printed on edible paper with edible ink. It was a roadkill tableau that a few weeks later inspired a totally bullshit Time magazine article about an “avid hunter” who brought in the freshly killed raccoon and challenged Cantu to prepare it. It was one of the most ingenious, entertaining and hilarious meals I’d ever been served, and it goes to show that even Time magazine could be taken in by Cantu’s antics. Read the rest of this entry »
By David Hammond
Most Chicagoans were introduced to Alpana Singh on “Check, Please!” After hosting this truly ground-breaking restaurant review show for ten seasons, Singh left in 2013. She soon opened her first restaurant, The Boarding House. Earlier this year, her Seven Lions opened on Michigan Avenue across from the Art Institute. Despite those accomplishments, one feels Singh is just starting to make her mark on the Chicago restaurant industry. Certainly, her excitement for the industry remains undiminished, telling us “Every time I walk into a restaurant it’s still magical for me. It’s thrilling and it’s exciting and it transports me.”
This fascination with the restaurant industry goes back to her early years in Monterey, California. “My mom waited tables, and she would let me play restaurant. It was the most exciting thing I’d ever done. I was eight or nine at the time. I’d go to the tables and take their orders. I’d fill the Coca-Cola. I would try on her uniform, always asking ‘Can I do it? Can I do it?’ Restaurant work was all I wanted to do. As soon as I turned fifteen [the age when you can work in a California restaurant], I got my permit and started working as a hostess at Bakers Square. I just could not wait to start working in restaurants.” Read the rest of this entry »
Seth Zurer orchestrates Baconfest/Photo: Anne Petersen
By David Hammond
This year’s Baconfest is April 17-18 at UIC Forum. It’s an annual celebration of the cured, smoked belly—usually of the pig. As part of this event, chefs come from all over the Chicago area to show off their skills and bacon’s immense versatility by serving it in highly imaginative compositions on a plate, as dessert, even as drinks.
Baconfest is the realized vision of three men: Andre Pluess, Michael Griggs and Seth Zurer. Baconfest has been a sell-out event for several years now, and we asked Zurer about the history of this event and what’s made it such an incredible success.
Could you describe the moment when you were inspired to hold Baconfest?
It was 11:30pm on a Saturday night in early March 2009. I was in bed when my cellular telephone rang. I answer groggily. Andre says: “Dude, I have an idea. Hear me out, I know it’s late. Just listen: Baconfest Chicago—the Burning Man of bacon… What do you think?” Art cars? Hallucinogens? I asked. “No, it’ll be like Taste of Chicago but everything has bacon. People will come back every year.” I knew we had something. Read the rest of this entry »
Jose Garces/Photo: Jason Varney
By David Hammond
Earlier this month, two new restaurants opened in Chicago: Rural Society (455 North Park), under the direction of chef Jose Garces, and Seven Lions (130 South Michigan), the latest restaurant from Alpana Singh.
Garces and I grew up in the same Chicago area, and we both played in Portage Park as kids. He went to Chicago’s Kendall College and later went on to win the second season of “The Next Iron Chef.” Now operating a number of East Coast restaurants—including seven in Philadelphia and three in Atlantic City—for which he received a James Beard award, Best Chef, Mid-Atlantic Region. Garces had been executive chef at Chicago’s Mercat a la Planxa before opening Rural Society.
Singh was the host for ten seasons of “Check, Please!” on PBS, and before that worked as sommelier at Jean Joho’s Everest. At twenty-one, she was the youngest woman to ever be awarded Master Sommelier certification, and later became beverage director for Lettuce Entertain You Enterprises. She opened her first restaurant, The Boarding House, in 2012 and the following year received the Sommelier of the Year 2013 Wine Star award from Wine Enthusiast magazine.
While visiting their respective restaurants, we sat down with Garces and Singh to hear them explain why their new places are worthy additions to the Chicago dining scene. 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 Amber Gibson
Food lovers will enjoy these delicious treats, all made locally by passionate culinary artisans.
CH Distillery and West Loop Salumi join forces to offer a holiday booze box ($85 and up) with your choice of a locally distilled CH Spirit, customized stainless steel CH flask and West Loop Salumi’s finnochionna salami. Beverage director Krissy Schutte recommends CH’s peppercorn vodka as her preferred pairing. “The Tellicherry peppercorns that we use pair beautifully with the Berkshire pork and fennel pollen,” she says. After the one-hundred-percent Heritage Berkshire pork salami is cured and seasoned with fresh fennel pollen, it’s slowly fermented and dried for at least a month. CH is also offering 210 limited-edition bottles of CH Center 100 Vodka ($150), a premium version of their signature spirit. Each bottle is decorated by one of ten local Chicago artists and a portion of the proceeds goes toward Un86’d, a local charity for restaurant professionals in need. chdistillery.com, 564 West Randolph, (312)707-8780. 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 »
Photo: David Hammond
By David Hammond
When I studied literature and linguistics at the University of Chicago in the mid-1970s, I knew of James McCawley but never had him as a prof. He worked in generative semantics, and his work, focusing upon how meaning and logic affect syntax, created a well-known rift with followers of Chomskyan generative grammar.
I’d read a paper or two of McCawley’s in Joe Williams’ linguistics classes, but later in life the work of his I found most useful was “The Eater’s Guide to Chinese Characters,” a still-in-print handbook (University of Chicago Press) for deciphering Chinese restaurant menus. About this guide, Calvin Trillin wrote in the New Yorker:
“Unlike some of the rest of us, McCawley can enter a Chinese restaurant secure in the knowledge that his digestion will not be impaired by the frustration of watching Chinese customers enjoy some succulent marvel whose name the management has not bothered to translate… .McCawley does not spend half the meal staring at his neighbor’s bean curd with that particularly ugly combination of greed and envy so familiar to—well, to some of the rest of us… . McCawley endeavors to free the non-Chinese-speaking eater forever from the wretched constriction of the English menu.” Read the rest of this entry »
By David Hammond
“Most people associate chicken soup with illness,” says Scott Walton of Howells & Hood (435 North Michigan). “I associate chicken soup with happiness.”
Most do think of comfort food as something you eat when you need comforting. But why can’t it be something you eat when you’re, you know, comfortable?
“The whole thing about having comfort food when you’re sick,” Walton argues, “is misconceived. I’ve been sick with the flu enough to know that a good bowl of soup is very easy on the stomach, not a lot of acidity, I get it. But for me, chicken soup is a hearty meal, and that’s very comforting—and you don’t have to be sick to be comforted.
“My mom made the best chicken soup, often from scratch, and never from a recipe. I know she had some cookbooks, but I never saw her use any of them. It was all in her head. And she didn’t make chicken soup for me because I was sick. She just made it because I liked it.” Read the rest of this entry »
Jon Keeley/Photo: Neil Burger
By David Hammond
For Chef Jon Keeley of Gemini Bistro (2075 North Lincoln), comfort food “warms the heart. When you take that first bite, you’re instantly transported back to a time of good memories. When you’re done eating, you have that feeling of ‘Wow, that’s good for the soul (and now it’s time for a nap).’ Comfort food for me takes you home. It transports you to a different time and place. You close your eyes and just fall back.”
Comfort food is often high in carbohydrates, so it’s not surprising that Keeley’s favorite comfort food is “Pasta, pasta, pasta—any way you can put it in front of me.”
Keeley’s Gemini Bistro, which for the past three years has received Michelin Bib Gourmand recognition, serves from a big menu that includes several pasta-based dishes. Read the rest of this entry »