Is there a more miserable month than February? We can’t think of one, and here are five ways to make maybe not the most popular month a little more palatable.
You like cider? Then this is the place you want to be. Never found a cider you really like? Then this is the place you want to be.
(Berkeley Public Library)
Spirit-free cocktails are on more and more restaurant menus, because it’s no longer cool to offer a Shirley Temple to adults as the only NA option you have; it’s time to learn how to make superior mocktails.
Hands-On Arancini Workshop
Arancini, those crisp orange balls of rice filled with Italian goodness, are guaranteed to be a favorite at cocktail parties, family dinners and other casual gatherings.
Celebration of Soul Food
(Schoolhouse Kitchen + Studio)
Young chefs can try their hands at preparing classics from one of our country’s most distinctive culinary traditions; we’re talking cornbread, candied yams and red beans and rice.
Baking Tech Conference 2024
The industry’s big-deal baking event, attracting over a thousand bakers, equipment manufacturers and ingredient suppliers.
Dining and Drinking Editor for Newcity, David also writes a weekly food column for Wednesday Journal in Oak Park and is a frequent contributor of food/drink and travel pieces to the Chicago Tribune, Plate Magazine and other publications. David has also contributed chapters to several books, including Street Food Around the World, Street Food, and The Chicago Food Encyclopedia, and he recently co-authored Made in Chicago: Stories Behind 30 Great Hometown Bites. Contact: email@example.com