Pimento cheese spread remains beloved fare below the Mason-Dixon Line.
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Almost any food can be pickled, and in the South most things are. Chef Paul of Big Jones in Andersonville generously shares his recipes for Southern-style mirliton chow chow, onion pickle, pickled okra, dill refrigerator pickles and piccalilli. Big Jones in Andersonville brines a bone-in Niman Ranch pork chop in Southern-style sweet tea and serves it on a bed of baked-bean puree scattered with a succotash of baby lima beans, sweet corn, bacon, onions, peppers and celery, $23. The single largest HIV/AIDS benefit in the country, the 17th Annual Dining Out for Life, takes place Thursday, April 29. A portion of your meal check at a variety of Chicago and suburban restaurants will benefit AIDSCare Progressive Services, an organization dedicated to improving the quality of life for Chicagoans with HIV/AIDS through housing, Although you won’t find any at your average hot-dog stand, Allium tricoccum is the real native food of Chicago. A New Orleans-born dessert of warm caramelized bananas flambeed with cognac or rum and served with ice cream, bananas Foster is a signature dish at The Chicago Firehouse in the South Loop. Chicago Chef Week is coming, March 22 through 28. Like last month’s Chicago Restaurant Week, this is a period of prix-fixe dining deals, with $20 lunches and $30 dinners, this time from local chef-driven restaurants. What it is: A kind of cowpea, the black-eyed pea or bean (Vigna unguiculata unguiculata), is a mild-tasting, kidney-shaped legume with a black ring at its center, typically used as a dried bean. Southern U.S. legend has it that eating blackeyes at New Year’s Day brings good luck and prosperity in the coming year. What it is: Slices or spears of dill pickles, breaded or battered and deep fried till golden brown, a crispy, greasy, vinegary snack. We’re told they were a favorite of Elvis Presley’s. Charles Ludlam’s most famous campy comedy, “The Mystery of Irma Vep,” gets a first-rate revival at Court Theatre in Hyde Park under the direction of Sean Graney. |
 
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