Photo: Nancy Stone, Chicago Tribune / MCT
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With each season of this year, Chef Brunacci has been whipping up menus with his favorite farms in mind for a series called "Feasting at Sixteen with Frank Brunacci." Now in its third installment (late summer), Brunacci will focus on "prairie produce."
While Sixteen has always served Midwestern-grown ingredients, every meal of "Prairie Produce" week will only feature food harvested within driving distance of Chicago. The meals will have detailed menus, highlighting each ingredient by source and history, and the staff can also answer questions about the ingredients and how or why the chef chose to use them.
More after the jump ...
Filed under: Restaurants
Lisa Santos, owner and chef at Southport grocery. Photo: Southport Grocery
Working here is truly a team effort. All of the employees rotate duties, so no one gets stuck doing the more menial tasks for too long. One day I'm a server, the next I'm busing tables or running the register, so there's no proverbial rut to get stuck in. It's also a big reason that the atmosphere here is so relaxed. Everyone does everything, so there's not really any competition for the plum duties.
More from Jay Majetich, Assistant Manager at Chicago's Southport Grocery and Cafe, after the jump.
Filed under: Interviews
- Simple tips for a hassle-free Thanksgiving.
- Compound butters pack an amazing punch.
- A pre-roasting milk bath is a good alternative to salt-brining your holiday bird.
- But don't forget the gravy.
- Here's an American culinary tradition you've probably never heard of: tomato pudding.
- Cranberries are good for the adult kind of "sauce" too.
- Should you have a catastrophe on the big day, try one of these turkey hotlines.
- Add a Thai twist to turkey leftovers.
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