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‘Food on the Dole’ now a salon

Green garlic and sunchoke risotto, flavored with piquillo peppers and preserved lemons, and served with a slice of homemade bread.

Green garlic and sunchoke risotto, flavored with piquillo peppers and preserved lemons, and served with a slice of homemade bread. This dish will feature at an upcoming “Food on the Dole” Salon on vegetarian cooking.

Chicago chef Hugh Amano, the blogger behind “Food on the Dole,” has launched a series of culinary salons. “Basically, I want people to have a combination of lesson/underground dinner/community building social engagement, all based around well-crafted food,” he says.

Hugh Amano

Hugh Amano

Held in a private home in Lincoln Square, the events are open to six people per session. “My desire is to keep them quite intimate so that the group has a good chance to interact with each other on a deeper level,” says Amano, who also plans to include visits to markets, farms, and other locations in the series. For now, the salons take place about twice a month.

The next “Food on the Dole” Salon, 11 a.m. Sunday, May 1, will focus on brunch. Tickets are $30 and include a bloody mary and coffee.

Amano, a New England Culinary Institute grad and veteran of Atwood Cafe, South Water Kitchen and Uncommon Ground who launched his blog during a period of unemployment, also teaches at The Chopping Block.