Recent Articles
  • Lunchbreak: Spicy Chicken Kabob

    Faisal Ghani, Founder/Owner of Olive Mediterranean Grill Olive Mediterranean Grill http://eatomg.com/ Locations: 1001 W. North Ave. – Chicago 1726 Sherman Ave. – Evanston 111 W. Illinois St. – Chicago 23 E. Adams St. – Chicago 186 W. Van Buren – Chicago 28 E. Randolph – Chicago  *Soon to open   Spicy Chicken Kabob Recipe is as follows: 2 teaspoons – Sea Salt ½ teaspoon – Granulated Black Pepper 1 Teaspoon – Granulated Garlic Powder 2 Teaspoons – Mustard Powder 2 […]

  • Midday Fix: Healthy cocktails

    Wade McElroy www.Leisure-Activities.com Sportsman’s Club – 948 N. Western Ave. http://drinkingandgathering.com/ Estereo – 2450 N. Milwaukee Ave. http://www.estereochicago.com/   Super Special Stuff 1/2 oz Tequila or Pisco 1/2 oz Lime Juice 1 oz Ginger Honey (recipe below) 1/4 oz St. Elizabeth Allspice Dram 3 oz Cold Brewed Yerba Mate 5 dashes Angostura Bitters Method: Built over ice and mixed in glass Ice: Garbage Ice (Top w/ fresh cubes) Garnish: Tajin dipped Lime Wedge Glass: Highball Ginger Honey 1:1:1 Fresh ginger juice, honey […]

  • Lunchbreak: Arbor grain bowl

    Chef Leonard Hollander Arbor 2545 W. Diversey Chicago www.arborprojects.com/ Arbor Grain Bowl Serves 4 as a meal You will need: 4-6 cups cooked mixed grains 4 cups roasted vegetables – recipe below 4 soft eggs – technique below 2 tsp chili oil – recipe below kosher or smoked salt – as needed 1 lemon, zested and juiced To Assemble : Heat 2 tbsp butter or olive oil in a large sauté pan over medium high heat. Add in grains and […]

  • Midday Fix: $1 dance classes with the Chicago Human Rhythm Project

    Solomon Bowser, JaBowen Dixon, Tanji Harper and Stacy Letrice Chicago Human Rhythm Project’s American Rhythm Center Program Event: All For ONE – $1 classes January 2-8 American Rhythm Center 410 S. Michigan Avenue, 3rd floor Chicago For more information: www.arcchicago.org chicagotap.org

  • Lunchbreak: Shrimp and malanga fritters

    Chef Jamie Alvarez Cuba 312 2054 W. Roscoe Street Chicago (773) 281-2822 www.cuba312.com/ Taste of Cuba 3918 W Touhy Ave, Lincolnwood, IL 60712 http://www.tasteofcubacafe.com/   Shrimp and Malanga Fritters 1lb-1.5lb Malanga, peeled, sliced and coarsely chopped 3-4 cloves of garlic 1tsp fresh lemon juice 2 eggs beaten 2 tsp baking powder 2 tsp of cilantro chopped 1/2 tsp salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp black pepper 1 lb of cleaned, peeled and deveined shrimp diced […]

  • Your Money Matters: 2018 job outlook

    Jared Falconer Scout 750 N. Orleans, Suite 500 Chicago www.goscoutgo.com/ Jared’s Tips: The Fortune 500 customers that we work with are all indicating a stronger year of hiring for permanent staff in 2018 vs 2017. This confidence aligns strongly with the recent records in the stock market and the fastest growth rates in 3 years in Q3 at 3.3%, which was primarily driven by business investment. Employers are still primarily focused on identifying candidates that have the skills to do […]

  • Lunchbreak: Katana Chicago chef makes Lobster Garlic Noodles

    Katana Chicago Executive Chef Jose “Junior” Melendez 339 N. Dearborn Street Chicago (312) 877-5544 katanachicago.com Lobster Garlic Noodles Single serving size INGREDIENTS 5 oz. Kishime or udon noodles 9 oz. Lobster cut in five medallions 1 oz. Sake 2 oz. Sesame Paste* 1 oz. Ginger Plum Sauce* 1 oz. Garlic butter (1-1) 1 pinch Salt and pepper 1/4 tsp Olive oil 1 tsp Black sesame seeds METHOD 1. Season lobster with salt and pepper 2. In a medium hot sauce […]

  • Adopt A Pet: BAARK Dog Rescue

    BAARK Dog Rescue www.baarkdogrescue.org/

  • Midday Fix: 20 ways to use up your candy cane stash

    Laura Bednarski, food stylist, Taste of Home For recipes: www.tasteofhome.com/

  • Lunchbreak: Cafe Robey

    Café Robey Executive Chef Kevin McAllister Café Robey 2018 W. North Avenue Chicago (872) 315-3060 www.therobey.com/   facebook.com/caferobey instagram.com/caferobey/   Bay Scallops and Parsnip Farro Risotto Ingredients: 1 cup farro 1 medium white onion 1 shallot 4 cups vegetable stock ¼ cup heavy cream 1 lemon 1 ½ TBSP Cold butter 1 ruby red grapefruit 3 medium parsnips 4 cups vegetable oil 2 tablespoons of micro greens 2 tablespoons of chives 1 pound bay scallops   For the Parsnip puree […]

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