In Chile a few weeks ago, I stayed at Tierra Atacama, a resort in the northern desert, as well as Antumalal, in the southern territory. Both places were influenced by the work of the Midwest's favorite architect(s).
Perhaps it’s due to the odd preference for white food (white bread, white meat, marshmallow Fluff), or perhaps buckwheat fell out of favor because people just don’t like the taste (unlikely), but whatever the cause, it’s now very hard to get a pancake or waffle made of buckwheat.
In July, I went to visit a few mall-based restaurants with two very trusty dining companions: Mike Gebert and Jennifer Olvera. Gebert won a James Beard award earlier this year for his food videos, and Olvera recently published Food Lovers’ Guide to Chicago, a compendium of worthy dining zones in and around our city.
This segment ran on Eight Forty-Eight, WBEZ (91.5) on August 23, 2011.
This time of year, at the Oak Park Farmers’ Market, I always make a stop at the corn stand to pick up some of the golden ears familiar to all of us in the Midwest. I can’t help but think, though, that our eating lives would be so much richer if we could find a way to keep less popular or less corporately appropriate species of food alive and reproducing, for the benefit of our table and the continuing evolution of all species, including our own.
Barn & Company is part of new wave of BBQ places, including Lillie’s Q (1856 W. North) and Chicago Q (1160 N. Dearborn), that feature upgraded accommodations (comfy seats, a sense of interior design) and full bars. All that would be for naught if the kitchen doesn’t deliver, and Barn & Company does. It’s worth the drive.
It has come to my attention that in some quarters it’s considered acceptable to prepare cookies that are not crisp but rather “soft.” This appalling practice was recently brought home to me when my youngest daughter prepared a batch of chocolate cookies with no crunch because “people like them.”
I’ve been going to Freddy’s Pizzeria for about 10 years now; aside from a roof and glass sides for the outdoor seating area, it has not changed at all in that time, and I suspect it’s been more or less the same place since Day One.
“Are you plagued with toppings falling off your hamburger? Are you tired of cheese and bacon and other toppings slipping off the burger and on to your lap, causing embarrassment and greasy stains? Do you wish there was a way to keep the toppings and the burger together?”