Anatomy of a dish: Char Grilled House Andouille, Hominy, Farm Eggs, Onions

When I was a boy, hominy was one of those foods I thought was flat out bizarre, something that old folks ate. I associated it with my grandparents, older aunts and uncles, people that were not like me. Not to mention that it was supposedly corn, but had a funny gelatinous texture and sweet/earthy flavor […]

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On the Farm at Kilgus Farmstead

“Of all the things we’ve done putting the cows out to pasture has paid off the most.” I’m paraphrasing Matt Kilgus, who very graciously spent a few hours with myself, Jane, Terri, and Jorma, showing us around their farm, both on the operations side and also the best part – meet & greets with the […]

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Forging a More Sustainable Path

This week marked the first summit of the Chef’s Collaborative in nine years, and what a great couple of days! Chefs, producers, suppliers, and journalists were in attendance from all over the country as we had workshops, round tables, and lectures on the subject of sustainability. The Shedd Aquarium held a reception Monday evening featuring […]

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Chef's Potluck Brunch, Sun Aug 23rd

A handful of our favorite chefs (Paul included!) are putting on a special celebration Sunday August 23 to celebrate Three Sisters Garden and their contribution to our local cuisine. The brunch will be held from 12-3 pm at Red Light, with Mimosas, Bloody Marys, and Intelligentsia Coffee in addition to dishes contributed by: Sarah Stegner, […]

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