Within our communities, there are thousands of service industry professionals. On behalf of our Spirited Table Tastemakers and myself, we encourage you to follow this advice and tips from StarChefs.com and stay safe!
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Israeli food has more in common with American cuisine than the average diner might realize. It represents a blending of cultures and ideas that are all on full display at Alon Shaya’s eponymous restaurant on Magazine Street.
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From the Upper Peninsula of Northern Michigan, Diane Corcoran of Three Dots and a Dash found her way to the warm shores of the Polynesian Pacific by way of the cocktail. And with her Bikinis After Dark, she’s bringing smoke to the cadre of cocktails in Chicago’s growing tiki scene
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Chicago Pastry Chef Anna Posey helps push the Chi-Town pastry scene forward and ensures a menu where guests are always spoiled for choice.
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With the launch of Spicewalla, Chef, Restaurateur, and Entrepreneur Meherwan Irani hopes to freshen up and maximize chefs’ spice racks. “There’s no other ingredient on the planet that has the ability to change the flavor of food like spices,” says Irani. “Spices transform the simplest of ingredients into something spectacular.”
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At its sexiest, it’s like unsheathing a sword. At its most mundane, it’s like squeezing the remnants from a tube of toothpaste. And at its most childish, it resembles a “water weasel,” so says Cadence Chef Joey Elenterio. “Remember, like those water balloons with the valve that you’d fill up and spray?”
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Bartender Nick Bennett created a drink, dubbed the IPA-mazing, that looks like a beer (in a Collins glass), tastes like a Chinook- or Cascade-hopped IPA, and has the essence and mouthfeel of a cocktail.
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Lisa Elbert's wine tips include Sommelier Helen Johannesen's wine club that began with a just few members. Now there are multiple ways to order and join and they ship to 46 states!
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Lisa Elbert shares a childhood memory and a recipe from Jesse Harris, a principal bartender at Julie Reiner’s Leyenda. It just might be your favorite Summer pairing!
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