It’s kind of a big deal when a restaurant opens in Oak Park – The-Town-That-Seems-Like-It-Should-Have-More-Good-Restaurants-Than-It-Actually-Does. Sitting by the window at student-run Eyrie on opening day, I marveled that just about every single civilian who walked by had to stop (or at least slow down) and peer into the newly opened storefront restaurant.
This autumn we’re going to turn our old dark room into a root cellar, a kind of oversized cooler for root vegetables, like carrots and potatoes, as well as apples and other food products that, I’m told, will last a long time in a cool, dark place.
In the market stalls in Cairo’s old city, Egyptologist Ahmed Bekheet called my attention to El Shabrawy, a stand offering falafel, the fried grain balls that I’ve praised at Oak Park restaurants like Jerusalem Café and the soon-to-be-opened Falafill.
Edible Chicago is a quarterly magazine published and co-edited by Oak Parkers Ann Flood and Rebecca “R.J.” Liscum. This magazine –“The Story of Local Food, Season by Season” – is a beautifully produced collection of a dozen or so well-conceived and –written articles.
Every month, Lydia Burns of Marion Street Cheese Market introduces me to a favorite cheese. This month, it’s Red Twig Tomme, a small mound of goat’s milk cheese from West Cornwall, Vermont. It’s made at Twig Farm, a small farmstead that grazes the goats, gets the milk and makes the cheese, all on site.