At Carnivale in River West, Chef David Dworshak braises shortribs in a sauce flavored with allspice, habanero and tamarind.
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Cooking season is here. Time to tune up your cooking skills. These Chicago restaurants want to help you gear up for the holidays with culinary classes. Flip Crepes at the Chicago French Market in the West Loop team demos the art of the French crepe in a “Sweet and Savory Couples Crepe Class” at 10 [...] ChicaGourmets! goes country with a fall farm-to-table dinner. At 6 p.m. Tuesday, Oct. 25, the venerable local dining club, with genial hosts Don Newcomb and Jim Price, will visit Rustic House in Lincoln Park. The dinner will offer Chef Jason Paskewitz’s classic American dishes made with fresh, seasonal ingredients, including meats from Gepperth’s Meat Market [...] What it is: Sweet corn, sometimes called “maize” (Zea mays) is a distinctive fresh grain picked at an immature stage to be eaten as a vegetable, with tight rows of kernels grown on long cobs under a wrapping of green leaves. Technically, it’s a type of grass. Varieties include su (“normal sugary”), sh2 (“shrunken-2″ or [...] Show off your heirloom tomato harvest at the Chicago TomatoFest Potluck, 5 to 8 p.m. Saturday, Sept. 24, at the Chicago Honey Co-Op in North Lawndale. Attendees are invited to bring their homegrown tomatoes, a potluck dish for sharing, and chairs or picnic blankets. The tomato do benefits the preSERVE garden, a partnership between Slow [...] Have a final summer fling at Naha in River North: toasted almond dacquoise, featuring summer strawberries, mascarpone ice cream and pineapple mint, $12. Carlucci in Downers Grove serves this traditional Italian dessert, a light, molded vanilla cream, with fresh summer berries and raspberry sauce, $5.95. What it is: An underrated root vegetable, fresh beets come in a colorful spectrum of jewel tones ranging from the familiar deep purple-red to pink to the distinctive candy-striped ‘Chioggia,’ as well as shades of orange and yellow. The variants taste much the same as the red ones, sweet and a little earthy. Chef Scott [...] Half a Maine Lobster, clams, squid, shrimp and octopus simmer in tomato broth for lobster brodetto at Quartino. What it is: A beautiful trumpet-shaped flower that opens for just one day, the daylily is best known for its summer blooms along roadsides and in gardens, but it’s delicious, too. Raw daylily flowers have a sweet-sharp flavor; cooked, they have a mild, onion-mushroom taste. The green buds are vegetal and beanlike. Common daylily species [...] |
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