Recent Articles
  • gumbo

    Lunchbreak: Fifolet gumbo, prepared by Fifolet Cajun and Cocktails chef Kevin Crouse

    Executive Chef Kevin Crouse Fifolet Cajun and Cocktails 1942 W. Division Street Chicago Monday, February 27th 5:00 pm – 12:00 am Taste of New Orleans Enjoy Chicago’s Largest Selection of Abita Brewing Company Beers Tuesday, February 28th 5:00 pm – 2:00 am Abita Brewing Company’s Official Mardi Gras Party Fifolet is proud to host the Official Mardi Gras Party for Abita, New Orleans’ favorite brewery! Draft beer specials will include: $4 Purple Haze $4 Light $4 Mardi Gras Bock […]

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    Midday Fix: Zeshan B and the Transistors perform live

    Zeshan Bagewadi Appearing: February 28 7:00 p.m. Promontory 5311 S. Lake Parke Avenue Chicago To purchase tickets:

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    Midday Fix: GiGi’s Playhouse “i have a voice” gala details

    Amanda Rooney, Gala Chair Oliver Gibson Tom Serpento Brent Novoselsky GiGi’s Playhouse Event: March 11 6:00 p.m. Drury Lane 100 Drury Lane, Oakbrook Terrace For tickets and more information:

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    Lunchbreak: Gold-extruded caserrece pasta, prepared by Quartino Ristorante chef John Coletta

    Chef John Coletta Quartino Ristorante & Wine Bar 626 N. State Street Chicago Quartino’s lunch special: Monday through Friday from 11am to 3pm, 2 people can share 3 courses, including the house made pastas, for just $25. Quartino is a great late-night spot, as the kitchen is open until 1am during the week and 2am on Fridays and Saturdays. Gold-Extruded Caserrece Pasta made from Organic and Stone-Ground Senatore Cappelli Flour with Asparagus Tips & Meyer Lemon Serves 5 Ingredients: […]

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    Adopt A Pet: Friends of Chicago Animal Care and Control

    Diana Ozimek, Dee Brodlo and Debbie Mancini Friends of Chicago Animal Care and Control Events: Mardi Paw party at Trader Todd’s 3216 N. Sheffield Ave., Chicago Tuesday, February 28 from 6-8pm Celebrate Mardi Gras with your fellow cat and dog lovers. There will be food, drinks, friends, and more. $20 proceeds benefit FCACC and go towards helping Chicago’s neediest animals! Party for a cause!   Tuxes & Tails annual black tie gala at the Waldorf Astoria Saturday, April 29 […]

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    Midday Fix: National Children’s Dental Health Month

    Dr. Mira Albert 911 N. Elm Street Hinsdale For more information: Tips: When it comes to sugary treats and beverages, it’s how often, not how much Children (or adults for that matter) shouldn’t graze or savor candy and sugary drinks (including, sports drinks and juice). That prolonged exposure to sugar and acid can wreak havoc on teeth. Instead, stick to designated meal and snack times and have them drink plenty of water throughout the day. Don’t put babies […]

  • chili

    Lunchbreak: Rack n roll chili, prepared by Kinfork American BBQ and Tap chef Bryant Anderson

    Executive Chef Bryant Anderson Kinfork American BBQ and Tap 5 Woodfield Mall Schaumburg (847) 610-3958 Rack House Tavern Rack House Kitchen & Tavern 222 E. Algonquin Road Arlington Heights, IL 60005 847-640-7225 Chili Cook Off Event on February 26 from 2-4pm happening at Kinfork. The Schaumburg and Hoffman Estates Police Dept will be competing for the best chili. The voting will begin at 2pm and the winner of the best chili will be announced at 4pm. The winning […]

  • gnocchi

    Midday Fix: Ricotta gnocchi with roasted mushrooms and black truffles, prepared by Ella Elli chef Nolan Narut

    Executive Chef Nolan Narut Opening March 7th Ella Elli 1349 W. Cornelia Avenue Chicago (773) 935-3552 Ricotta Gnocchi with Roasted Mushrooms and Black Truffles Ricotta Gnocchi Ingredients: 1 lb. ricotta cheese 7 ea. egg yolks 1/4 cup grated Parmesan cheese 1 tsp Kosher salt 1 cup all purpose flour Directions: Prepare a 2 quart sauce pot with boiling salted water. In a medium size bowl, add the ricotta cheese, egg yolks, Parmesan cheese and salt. Using a whisk, blend […]

  • animalepasta

    Lunchbreak: Cacio e pepe pasta, prepared by Animale chef Cameron Grant

    Chef Cameron Grant Animale 1904 N. Western Avenue Chicago (872) 315-3912 Cacio E Pepe Ingredients: 8 oz spaghetti, al dente 10 oz chicken stock 3 oz butter 3 Tbs Parmesan, grated 1.5 Tbs Pecorino Romano, shredded 2.5 Tbs Grana Padano, grated/shredded 3 pinches black pepper salt to taste Directions: Reduce 8 oz stock, 3 oz butter, 2 pinches pepper and some salt in a medium sauté pan until sauce starts to thicken. Toss in cooked to al dente spaghetti. […]

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    Midday Fix: Paczki making with Delightful Pastries

    Dobra Bielinski Delightful Pastries 5927 W. Lawrence Avenue & 131 N. Clinton St. Chicago (773) 545-7215 PACZKI DOUGH 1000g (2lbs, 3.3 oz) Bread Flour 110g (3.8 oz) Butter 70g (2.47 oz) Sugar 60g (2.12 oz) Yolks 150g (5.29 oz) Eggs 20g (.71 oz) Salt 200g (10.23 oz) Milk 50g Fresh Yeast (if using dry yeast 16.5 g) (1.75 oz) 4g (.14 oz) Lemon Oil 4g (.14 oz) Orange Oil 10g (.35 oz) Rum/Vodka 1 oz Nutella   -Mix yeast […]