course by course: The first course was Italian mac n cheese. Making pasta from scratch for 50 people = a whole lot of flour & eggs! Mussels in a...
We got to tinkering a few weeks ago. We loved how our burger was, love it for the many, many years it lived on our menu but wanted something a...
Here we are amongst the heat and rain and unrelenting humidity already and it’s only late May. Welcome to the unofficial start to summer here in Chicago. We thought it...
We aren’t going to pretend we know how the mind of our Chef, Derrick, works – but suffice to say we’re glad it works the way it does. His recent...
In the cool mornings of spring and breeze-beaten days of summer we are at odds with heavy breakfasts. We like the warm comfort of our baked almond oatmeal, but need...
Apple Stuffed French Toast : Makes a 9×13 pan; serves 8-10 30 slices hearty white bread 8 apples, preferably Honeycrisp or Cortland, peeled, cored & sliced ¾ cup cheddar cheese,...
With our back patio garden ripening up, it was just about impossible to ignore the small orbs of bright reds against the stretching bent arms of the plants they lie...
In the warm wafts of summer there is nothing like a good cut of fish dressed in sun drenched local veggies. For our Halibut, we take a thick slice of...
Some things are better left unsaid sometimes. So just like our post on the chilaquiles (which this new dish replaces), we’re leaving this one short. Feast your eyes on our...
Thanksgiving Dinner often asks us to dig deep into old family recipes or call upon our (often rusty) kitchen skills. You know you can nail Aunt Bea’s stuffing, but can’t...