Farm to table dining
What would you pay to welcome the glorious arrival of spring with one of Chicago’s best annual food and drink tasting events?
Most sampling events these days will set you back three figures. But Localicious — on the evening of Friday, March 20 at Chicago’s UIC Forum — is a great night of eating and drinking great local products, for just $80.
Rob Levitt established himself as a major figure on Chicago’s food scene when he and his wife Allie opened The Butcher & Larder meat shop four years ago. Here Rob Levitt discusses his somewhat unexpected career as a butcher and his hopes for bigger things with his upcoming move, expected this spring, into a larger space in the new Local Foods retail store.
by Roberta Laughlin, FamilyFarmed This is what happens when you invite top chefs who seek out local and sustainable food for their menus, match them up with farmers who produce the region’s best ingredients, and bring them all together in one place for one great night. You get Localicious, Chicago’s unique, one-of-a-kind party on March 20 that gives […]
The goal of creating a year-round local food culture in the nation’s northern regions is hindered by relatively short growing seasons. But the increasing number of indoor growing facilities — such as Illinois’ Living Water Farms — is helping to change that.
Paul Fehribach has always been generous about sharing his recipes at his Southern-themed Big Jones restaurant in Chicago. Now he has compiled his tips into The Big Jones Cookbook, coming out this spring.
The National Restaurant Association’s annual predictions of top culinary trends are out — and it looks like 2015 will be another great year for the fast-growing Good Food movement.
When you write about the launch of a start-up business, it is often worthwhile checking back in to see how things are working out. It is especially rewarding to do when the enterprise has flourished — which is the case for Chicago’s Honey Butter Fried Chicken, which on Sept. 14 rounded out a smashing first year in business.
Justin Vrany’s Sandwich Me In — which serves local and sustainably produced food and has a zero-waste principle — is so busy that he is in the process of hiring a sous chef to help him with the load.
Hard cider can be described fairly as America’s native local drink, the most popular fermented beverage among the nation’s early drinkers. And while cider declined and today is a tiny sliver of the U.S. adult beverage market, sales and interest are surging all of a sudden.
Jen Rosenthal’s first full year as the rooftop farmer at Uncommon Ground restaurant can be fairly described as a big success. By the time the roughly half-year growing season ends in a few weeks, Rosenthal and her team of mainly interns and volunteers will have harvested nearly a ton of tomatoes, peppers, eggplants, greens, beans, herbs, and other produce, most of which is used in the restaurant downstairs.