“Farm to table” dining may have become commonplace on Chicago’s restaurant menus. But Chef Paul Virant was in the vanguard of the movement just 13 years when he opened Vie restaurant in the suburb of Western Springs. And he is all about giving back to the community. Within a recent three-day span, Paul did a cooking demo with the Gardeneers audience for schoolchildren in Englewood, then was the honoree for Angelic Organics Learning Center at their annual dinner.
“Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds,” says the longtime motto of the U.S. Postal Service. If Thursday evening’s annual Chef BBQ staged by Chicago’s Green City Market is an indication, that applies as well to connoisseurs — at least as when it comes to rain.
by Paul Sippil, Guest Contributor Paul Sippil is the founder of the new, Chicago-based Farm-to-Table Community Dining and Wellness Group, which seeks to bring communities together and stimulate discussion of healthier eating through Good Food on social media and at special dinners featuring farm-to-table ingredients. The latest of these dinners, scheduled for the evening of Wednesday, Read more about First Person: Seeking Better Health and Bigger Community Through Good Food[…]
T.J. Callahan, the founder and owner of the Farmhouse Tavern restaurants in downtown Chicago and suburban Evanston is a bit wary of the “farm to table” label, which some critics say has been overused to the point of becoming a cliche. “Farm to table, it’s such a nebulous kind of concept,” Callahan said in an interview with Good Food on Every Table. “So we’ve called ourself, from day one, a ‘Midwestern craft tavern.'”
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.
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.
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.