Dining and food culture in Chicago
Sure, you have your go-to bottles, but this year, up your wine game with something familiar, yet still a touch different, that brings a bit of sophistication to your wine selections. We’ve got two styles of wine that are delicious, refreshing and perfect for hot days and nights; both come from very warm growing regions.
Food and drink events are coming on strong in August. Is this the last big blowout month before the invasion of Monkey Pox? Could be. So just to be on the safe side, go outside and have a good time while you can.
Wisconsin means dairy. It’s called “The Dairy State,” with a wheel of cheese and a cow on the state’s twenty-five cent piece. Monroe, the county seat of Green County, is the “Swiss Cheese Capital of the USA,” and cheese, along with Swiss culture, permeates the town.
If you’ve spent any time in the Portuguese section of your favorite wine shop, you’re at least a bit familiar with Vinho Verde. If you haven’t spent any time shopping this section, get there for some fantastic wines at great prices.
Coffee has been part of Tuan Huynh’s family story for decades. He set out on a mission to bring true Vietnamese coffee to the United States.
The weather is encouraging us to go out and have fun, even with the enduring specter of the plague hanging over our heads. To be on the safe side, check websites for these events.
Here are nine foods that you’ll find just about everywhere in New Mexico.
In many regions of Mexico, “agave spirits are integrated into the fabric of everyday life; they’re part of the religion, literally. The spirits are almost always called ‘mezcal’ locally, even though they’re not certified. The spirits are served at many of a community’s religious fiestas, so when the production of these spirits is at risk, the cultural heritage of the entire community is at risk.”
Chicago is coming back with many restaurants, bars and other venues starting to do something close to business-as-usual. In celebration of the world reopening, there are a lot of drink-forward get-togethers in April.
The Graceful Ordinary seems to be a big hit in St. Charles, which does not have a lot of places that are operating on the same level as Chef Curren’s. The dining room is packed, and a line was forming at the host station. “It’s been that way since we opened,” Chef Curren told us. “We’re jammed every night of the week.” And having a ready – and hungry – local population is just one of the reasons Chef Curren is happy to be in St. Charles, about forty-five miles outside Chicago. He is not alone in his exodus to the suburbs.
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