Janette Allier Design
If alcohol, pastries, models and the louche appointments of the Stan Mansion are your bag, you’ll be thrilled.
Let Them Eat Cake is a Marie Antionette-themed photo shoot/pastry event that promises a French-style Rococo set design by Shari Cornes of The Boutique Photo Loft (boutiquephotoloft.com). Cornes will be hauling in furniture and draperies to transform the place into quarters worthy of “Madame Défecit.” So far as concept events go, it’s a brilliant blend of the famous teen queen’s decadent and infamous taste for sweets with showy fashion, drinks and… well, more sweets.
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Bunny the Micro Bakery (2928 North Broadway), Iliana Regan’s second act, is scheduled to open any day now. It’s really small— “perhaps the smallest bakery in town,” says the website—and will be serving baked goods that have been most popular at Elizabeth.
Foodseum, the Chicago food museum, slated to open September 19 at Block 37 (108 North State), explores food in Chicago’s past and present, and it will offer interactive exhibits for hands-on learning. 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 »
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 Nolan Feeney
If a global bacon shortage strikes in 2013 and your favorite pig product goes scarce, now you know where to find your emergency fix: the annual Bucktown Apple Pie Contest.
The competition, which celebrated its eighth year on a recent Sunday, is the largest apple-pie contest in the country. Put on as a fundraiser by the Friends of Holstein Park neighborhood organization, it’s also home to pies with plenty of creative license. Bacon showed up in multiple entries, and past ingredients have included bourbon, basil, pine nuts, maple syrup, cheddar cheese and even a crust with a henna ink drawing topping off the flakes. The contest rules weren’t always so open-minded—bacon was originally outlawed—but now the only limitations are a top and bottom crust, no uncooked eggs, and no other fruit. Read the rest of this entry »
Fear No Art’s “The Dinner Party” at the Mayne Stage Theatre is a meshing of theater, art and a tasting event—all rolled into a delicious dinner party. Three artists stand on stage with the event organizer who moderates as the artists and audience partake–in the food and conversation, at least via Twitter. The event is streamed live, so anyone can participate on Twitter.
Event organizer Elysabeth Alfano’s impetus for creating the event was a dinner party she hosted a year ago for ten artists. The conversations were so evocative and stimulating that she wanted to replicate it for more than just a small group of people. Alfano curates her guests, choosing three artists who don’t know each other but have something in common. Read the rest of this entry »
Twenty contestants, 300 pounds of bacon, one day: This is the Bacon Takedown, returning to Chicago for a second year this September. When asked what was the most creative item on the last Takedown’s menu, creator Matt Timms replies “bacon taffy” with little hesitation, but can’t choose a favorite dish. Last year’s winners included bacon English muffins and “Sow-moa” cookies, but also on the menu were bacon taffy apples and hot chocolate. Read the rest of this entry »
Stephanie Levi brings the science
Do you associate science with your everyday morning routine? If you need a cup of joe before you can even start thinking about the day, maybe you should. Tons of chemistry, biology and physics goes into harvesting, roasting and brewing your morning coffee.
You can find out how at Night Lab: The Science of Coffee, a science education outreach program at Schubas on Sunday, June 12 at 7pm as part of an ongoing series on the science behind food.
Sarah Kluth, green coffee manager and buyer at local favorite Intelligentsia Coffee, will be discussing her expertise in bringing the best beans from tree to cup to your mouth, and all the scientific principles involved along the way.
Night Lab is the independent project of Stephanie Levi, the coordinator for the Student Center for Science Engagement at Northeastern Illinois University who holds a Ph.D. in molecular biology. “It’s more like a bar discussion than a lecture. There’s not a whole lot that’s academic about it,” she says about the series. Read the rest of this entry »
“We’re not just putting cheese next to cheese, ” says Greg O’Neill, “it’s going to be like speed dating.” O’Neill, the co-founder and proprietor of Pastoral Artisan Cheese, Bread & Wine, is organizing the First Annual “Artisan Producer Festival” on Saturday, April 30 at the Chicago French Market, 131 North Clinton, from 11am-3pm. With a focus on American producers, the festival will have more than forty vendors offering the highest quality cheeses, meats, pastries, wine, beer and more. “The genesis of the festival came from the idea of people meeting the maker,” explains O’Neill. The Pastoral shop maintains a European-inspired store in which the staff shares their product knowledge with customers. As a primary source of information, many of the vendors at the festival will be the actual producers of the commodity. This will make for an intimate understanding of where food comes from at this “meet-the-maker” affair. A free event with loads of samples, Pastoral’s Artisan Producer Festival is a foodie’s haven, however, “it is a no-attitude-about-food event,” O’Neill says. “This event is for everybody who has an interest in trying and learning about food.” (Tiana Olewnick)
We all know from the card and chocolate crowd that Valentine’s Day is the ultimate time for making sweet overtures to the one we love, a chance to find respite from the deep-winter chill in the arms of another. And playing on that theme, chef Nate Meads of Fritz Pastry offers a Valentine’s Day dinner that is as sugary as it is intimate.
Meads has an exceptional resume as a pastry chef, having previously made sweet things for such prestigious establishments as Blue Water Grill, Tru, Everest Room and Brasserie Jo. He left the restaurant biz, however, in order to carve out his own piece of the pie (no pun intended), starting Fritz Pastry, 1408 West Diversey,
in May of 2009, and it’s a testament to Meads’ talent that he’s been able to get the little boutique patisserie off the ground in the middle of a recession. And after more than a year and a half of excellent service to the community, Fritz has racked up a fair amount of buzz. While you might have heard about their killer macarons, Meads’ favorite Fritz production is his chocolate croissant. “I tend to eat at least one a day, to keep me warm in winter,” confesses Meads. Read the rest of this entry »