Paul Virant’s dream career?
By Matt Kirouac
When I was young, I wanted to grow up to be a marine biologist, mostly because I assumed it involved swimming in tanks at aquariums and bonding with animals that wouldn’t bite my leg off. Then “Jaws” ruined my life, and I decided I wanted to be a boat salesman, because I would be safe from a watery massacre, yet still sort of involved in marine life. I liked water. So it makes complete sense that I am a writer today. At least there is no threat of sharks. I suppose we all go through drastic changes of job dreams. For some, we aspire to different things at young ages, and others go so far as to pursue different careers before changing tracks down the road. This is true of plenty of chefs, who either dreamed of different careers or actually achieved them before veering down the culinary path.
The Dream Chasers
Joshua Kulp, chef/partner of Sunday Dinner Club and forthcoming Honey Butter Fried Chicken, has seemingly lived the lives of several different people. It’s remarkable that he has already managed to have a full-fledged teaching career, and then shifted to become a chef. His reasoning behind the two seemingly divergent routes makes sense, though. For him, it’s all about making an impact in the world, be it by educating youth or changing people’s perceptions about food. When he was younger, he thought jobs had to make an impact, and he didn’t know he could do this with something creative (e.g. a chef). Though he loved cooking, it wasn’t initially a career option. While attending school in Madison, Wisconsin, he ran a coffee shop using fair trade coffee and local, sustainable products, and he even spent four years in a nursing home with Alzheimer’s patients. This made him realize how important and life-changing one single moment could be. This ideology parlays to cooking, as one special bite can change someone’s thinking about food forever. But first came teaching. Read the rest of this entry »
By Matt Kirouac
Who would have thought that Homer Simpson would have been such a trendsetting foodie? Long before hordes first queued up outside Doughnut Vault, the portly yellow cartoon was scarfing doughnuts. Now it looks like he’s ahead of the trend yet again, as more and more doughnut-slingers are pairing doughnuts with booze, and if there’s one thing Homer likes as much as doughnuts, it’s the sauce. With the spate of boozy doughnut desserts around town these days, I have a feeling Homer would feel right at home in Chicago. Gone are the days when doughnuts were viewed solely as coffee companions at breakfast. Now you don’t need to sneak your flask into bakeries! From whiskey to ouzo, doughnuts are getting tipsy all over town.
Boiler Room is a bar that serves pizza and doughnuts. The only way this place could get any better is if Moe Szyslak was on staff. Soft-serve ice cream has been a menu mainstay since opening in 2010, and as the kitchen recently sought to expand their dessert offerings, they wanted something that would supplement the ice cream tastefully. The aptly named “drunkin’ donuts” are four deep-fried dough balls coated with powdered sugar and cinnamon, served with a side of Jameson soft-serve ice cream for dipping. Fried to order, the hot and cold combination, compounded with the bitter bite of the Jameson against the sweet doughnuts, strikes the perfect balance of flavor. Read the rest of this entry »
Charlie Trotter’s the restaurant is no more. The man though is very much alive. Recently, he made news by halting an auction of his restaurant-related goods after bids fell short of his expectations. He also kicked out a local reporter and photographer.
On the last weekend of Charlie Trotter’s restaurant’s existence in August my wife and I, along with some neighbors and friends, dined at his famed kitchen table. Trotter, so the legend goes, learned the art of cooking on an extended tour of Europe where no chef ever allowed him access to the kitchen. Those chefs obviously did not grasp the art of self-promotion like Trotter does. Read the rest of this entry »
Top 5 Celebrated Food Spot Openings in 2012
Baume & Brix
Glazed and Infused
Top 5 Most Surprising Food Spot Closings in 2012
Bleeding Heart Bakery
Custom House Tavern
—Veronica Hinke Read the rest of this entry »
If you want to get your fix of gourmet mini donuts from Beavers Coffee & Donuts, you normally look to their website or Twitter to find the food truck’s location and hours. But once Beavers opens its first storefront restaurant in the Chicago French Market in early January, you’ll know where and when to get your hot breakfast on demand.
Since the Beavers truck opened in December of last year, requests for its catering service—and for donuts after the truck’s weekday morning-through-lunch hours—grew so rapidly that co-owners Gabriel Wiesen and Jim Nuccio started planning an expansion this summer. “Logistically, it makes sense to have a storefront in conjunction with a food truck,” Wiesen says. “Being able to facilitate those requests was really hard without a store.”
Operating a food truck makes starting a brick-and-mortar restaurant a much easier task. For starters, the idea has already been tested: Food-truck owners know what sells, know who their customers are and, when scouting for locations, know where their customer-base lives. They already are making money, and they’ve built a brand that can attract investors. Read the rest of this entry »
For foodies who can’t decide where to dine, Dishcrawl makes eating out easy by skipping the selection process altogether. Like a pub crawl for food, Dishcrawl organizes a walking tour of four different restaurants for a $39 edible adventure you don’t have to plan. The Wicker Park crawl kicks off at sustainable eatery Prasino on November 7, and another crawl goes downtown to explore the Loop on November 13.
1. It’s a hit elsewhere. Already established in dozens of cities across the country and Canada, Dishcrawl is ready to give Chicago some love after a test run this past April. “In the Bay Area, where [Dishcrawls] are happening all the time, they’re getting mostly food lovers, but also twenty- and thirty-somethings who want to try something new,” says Tessa McLean, one of Dishcrawl’s two Chicago ambassadors. “Food has become so important in Chicago, it really is a food town.” Read the rest of this entry »
You can stop in for a cup at the new DAVIDsTEA shop in Bucktown, but the Canadian loose-leaf tea retailer would rather infiltrate your kitchen cabinets. It’s already infiltrating Chicago: The Bucktown location opened earlier this month, and new stores in Lincoln Park and Lakeview are slated for later this fall.
“Tea is amazing at nighttime, it’s amazing to share with friends, and it’s also great in the morning and in the afternoon,” says co-founder David Segal. “Because it fits into people’s lifestyle so well, people have been waiting for something like this for a while.” 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 »
Boasting a company small enough to “roast on demand,” Bow Truss Coffee Roasters call themselves a “collective of veteran coffee professionals.” The crew at Bow Truss seeks to simplify the coffee experience. They roast in-house, allowing customers a behind-the-scenes glimpse of how a raw bean turns into a pour-over masterpiece that quells even the most discerning of coffee drinkers. Read the rest of this entry »
Leah Wilcox thought pancakes were boring, so she decided to make them more interesting. Pancakes with red wine, salted caramel, strawberry margarita, birthday cake, white-chocolate macadamia… Wilcox realized the floppy, flat breakfast food had potential, and launched Babycakes, a pancake food truck.
Every morning, Wilcox rises and goes to the Kitchen Chicago shared commercial kitchen on the West Side. She maps out her menu ideas the day before, choosing about six varieties from dozens of options that rotate daily. Since she began a food-truck business with her pancakes in March, she has come up with nearly eighty recipes.
Wilcox never had a particular fascination with flapjacks; in fact, her idea sprang from how boring she found them. ”I don’t really like regular old-fashioned pancakes that much, which is part of the reason I started playing around with the recipe to make it something new and different. I am excited about doing something with pancakes that has never been done before. Plain buttermilk pancakes to me are just a little bit boring and way too filling. Since my pancakes are relatively small, about three inches in diameter, and a stack of three in each, you can get the delicious flavor without going into carb overload, and you can try a couple of them without feeling too stuffed,” she says. Read the rest of this entry »