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.
Meat is the main attraction on most American plates, and many of us feel almost as though we haven’t eaten if there isn’t a slice of animal protein in front of us. Munch, one of Oak Park’s newest restaurants, faces the challenge of satisfying the diner without resorting to serving a piece of meat.
I plan to keep planting a variety of tomato plants of all colors, but I’ve come to realize, after years of eating hundreds upon hundreds of tomatoes of all colors, that red is really my favorite, not only because it tastes very good but because it looks very good.
Trendier places have come and gone, but Hemmingway’s Bistro keeps doing what it’s always done, holding fast to the more or less traditional bistro format, without fanfare, for breakfast, lunch and dinner.
Autre Monde opened this summer on Roosevelt in Berwyn, and it’s been drawing a lot of attention from traditional media (Chicago Tribune, TimeOut Chicago) as well as crowd-sourced bulletin boards (LTHForum.com, Yelp). We went there last week and were knocked out by the food.