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Bourdain’s newest target a real clown
published in the Chicago Sun-Times
He’s the guy you want to sit next to at a boring dinner party. Worldly. Witty. Wicked, in a no-harm-done kind of way. He’s a chef, a writer, a film aficionado. Anthony Bourdain is the nicest, most hard-drinking, caustic SOB you’d ever want to meet.
And yet he’s traded his trademark cigarettes for pureed prosciutto.
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What's new in tofu, and chocolate's good for you
published in the Chicago Sun-Times
Imagine wandering for hours amid tables of the best cheeses, chocolates, confections, coffees, olives, sauces, dips and chips while friendly fellow foodies beg you to take a taste. Sounds like a dream, right?
It is until about six hours in, when you’d rather have a glass of water and an antacid than another gourmet fruit and spice spread on organic macadamia flax bread.
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Taste in translation
published in the Chicago Sun-Times
I was just dying to try chicken feet.
I saw them on the menu the last time I had dim sum in Chinatown. Always in search of different and authentic, I couldn’t find anything more unusual than chicken feet.
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Pass the frog legs
published in the Chicago Sun-Times
When my daughter was a toddler, she was as fond of Cheerios, macaroni and hot dogs as the next kid. But her favorite thing to find on her high chair tray? Olive tapenade—she didn’t really care what it was served with, if anything, except a spoon.
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Modern cookie swap includes booze, boys
published in the Chicago Sun-Times
Back in the day, a proper Wellesley cookie swap meant lacy aprons, long skirts and lighted luminaries. It even involved a little silver bell: Just as with Pavlov’s dogs, the ringing signified it was time to drool. On cue, the women who were gathered at Mary Bevilacqua’s lovely home would present and exchange their baked treats, following a set of rules codified in their 1970s classic, “The Wellesley Cookie Exchange Cookbook.”
Lacy aprons? Silver bells? Not so much today. A modern cookie exchange is just as likely to include booze and—gasp—even boys. More cocktail party than Betty Crocker, this holiday tradition has evolved to accommodate the hip, the talented and even the hopeless in the kitchen.
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World Class: Chef answers London calling (PDF)
published in Fort Wayne Magazine
It’s a rare organization that can compel someone to sacrifice family time, take leave of his job and buy a seat on an international flight just for the opportunity to toil weeks on end without pay.
In fact, it really doesn’t work at all – unless you happen to have been voted Best Restaurant in the World in 2005.
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The most of the coast is close to home
published in Fort Wayne Magazine
Chef Paula Phillips is back home again in her namesake restaurant on downtown Fort Wayne’s west side. And there’s no place like home for Phillips – home with her family, that is.
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Crowd pleaser
published in Fort Wayne Magazine
Who doesn’t love Henry’s? It’s the warm-up for a night on the town – dinner, a few cocktails and conversation before hitting the noisy clubs and the pricier booze. It’s a wrap-up after an evening on the town – snacks, a few cocktails and conversation after a theater performance or art function. Sometimes it’s both – you eat, you drink, you chat, you end up staying all night. The slogan – Meet Me at Henry’s – fits so well.
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Southern comfortable
published in Fort Wayne Magazine
Sometimes what you get isn’t what you expect, but upon reflection, it makes perfect sense. Consider Eddie Merlot’s chef. You might think that the man behind the Rolls-Royce of fat, juicy steaks would be a swanky, larger-than-life kind of fellow as loud as the flavors he creates. But you’ll need to lean in to hear Matthew Nolot.
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Crème de la Chops (PDF)
published in Fort Wayne Magazine
He seems so laid back, a bit soft-spoken, with an easy smile. Lose the uniform, keep the Colts hat, and he could pass for a college student finished with his last exam. Appearances can be very deceiving.
Brian Smith, executive chef at Chop’s, admits he likes to play around with ingredients. When it comes to quality and presentation, however, he is as sharp and precise as the knives he wields in the kitchen.
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Around the World in a Dozen Dishes (PDF)
published in Fort Wayne Magazine
Fort Wayne may be far from any border, but the variety of ethnic cuisine in our city can take your taste buds on a tiny foreign trip.
You say you’ve never ventured beyond burgers, you like your steak-with-a-side and you’re just fine, thank you? Surely you’ve heard that you are what you eat. Who would want to be known as bland or ordinary? |
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Sara’s sandwich has won her some dough.
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