In Chicagoland this month, there are pigs”you can watch … and other pigs you can eat. Don’t get them mixed up!
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In this farm-fresh twist on “Iron Chef,” the competing chefs will have 30 minutes to gather fresh ingredients from the farmers’ market, plus another 30 minutes to cook up a dish with their selected produce. The classic BLT as eggs benedict. Learn about Asian gardening, tofu and spring rolls in April and May classes. Although you won’t find any at your average hot-dog stand, Allium tricoccum is the real native food of Chicago. Also known as the ramp, wild leek, wild garlic and ail des bois, A. tricoccum is the vegetable that gave the city its name. While scholars are still arguing, most historians agree that Chicago is a [...] Dine in the dark and show you care about the planet. From 8:30 to 9:30 p.m. Saturday, March 27, local restaurants and bars will turn out the lights and serve by candlelight in observation of Earth Hour, an international movement of concern about global climate change. The FamilyFarmed Expo began today at UIC Forum, bringing together farmers, financiers, locavores and others who share an interest in improving and supporting Midwestern agriculture. While the complete four-day, $350 event may be too intense for most of us, Saturday’s Local Food Festival offers a taste with cooking demonstrations, seminars, tastings, shopping and more. Tickets [...] The new Chicago French Market opens today in Ogilvie Transportation Center’s new MetraMarket. It will be the closest thing Chicago has to a public marketplace like those of cities such as Toronto, Philadelphia, Cleveland and even Milwaukee. Chicago’s first and only year-round, European-inspired indoor market offers fresh produce, meats, baked goods and a variety of [...] Quaff your way across Chicago and the suburbs in October with a variety of fall wine events. Village Vintner Friday Night Wine Down, Carpentersville, 6–10 p.m. Friday, Oct. 9, no cover. The first of a series of twice monthly events for wine lovers, featuring live music, food and wines for sale by the glass or [...] What it is: A salad of fresh raw apples, celery and walnuts, traditionally dressed with mayonnaise and served over lettuce. Because it is so simple, it pays to use the best ingredients. At Petterino’s, Chef Francis Brennan makes the salad with heirloom varieties of apples that would have been in cultivation when the salad was [...] |
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