David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David is a regular contributor of restaurant reviews and food-related articles for Chicago Tribune, Chicago Sun-Times, TimeOut Chicago, Local Beet, and Chicago Reader, which published his seven-part guide to regional Mexican food in the city. He has also contributed food writing to blogs such as the Local Beet and Grubstreet Chicago. With his friend Michael Gebert (creator of Sky Full of Bacon video podcasts), he hosted a cable documentary on Hispanic chow at Chicago's Maxwell Street Market,and has just completed working on a video about Taste of Melrose Park. A returning guest on WLS and WGN AM radio, David produces the "Soundbites" series on the James Beard-nominated Eight Forty-Eight (Chicago Public Radio, WBEZ, 91.5FM); these radio pieces examine how Chicago chefs use sound in their kitchens; listen here: http://tiny.cc/QpCTA. David was featured on "Good Morning, America," "Chicago, Tonight," and Nippon TV when he developed recipes for preparing seasonal cicadas, which invaded Chicagoland during the spring of 2007. More information, including writing samples and bug-cooking videos, can be found at www.dchammond.com.
Carnivore opened late last summer, and we've been there a few times to pick up meat and fish. The boys at Carnivore now also offer lunch. Stopping in for a sandwich is a good way to sample their hand-crafted wurst.
There are some foods that have a truly unique flavor, such as truffles, chitterlings and durian. If you like these distinctive flavors, you have to eat these foods. I like earthy truffles, still working on enjoying the fecal tang of chitterlings, and durian…yes, in a smoothie, I like the dialed down though still fetid stand of the durian just fine, though I doubt a smoothie of chitterlings would be quite so inviting.
If you've seen the movie "Big Night," in which two Italian brothers attempt to save their dying restaurant by having singer Louis Prima to dinner, you know about timpano, an Italian culinary creation that in the movie got a dining room response only slightly less beatifically orgasmic than the ecstasy of St. Theresa.
Perhaps less known than even the Italian beef sandwich is gravy bread, simply a hunk of the white Italian bread used in the beef sandwich, drenched in the sauce, and which may contain a few shreds of the beef that once simmered in the gravy. Gravy bread is not unique to Chicagoland, but using Italian bread and Italian beef gravy seems to be the predictable by-product of serving Italian beef sandwiches.
3 Bedroom apt. In Victorian 2-flat in Central Oak Park. Hardwood floors, stained glass window, large newer kitchen and bath, porch swing on front porch. Parking for up to 3 cars is available. 6/1 708-829-2467