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The path to success in the restaurant industry used to be relatively straight and clear. Culinary school. Stages and apprenticeships. Working your way up through one or two kitchens. And then maybe, just maybe, opening up your very own establishment. But the game has most assuredly changed in the last 10 years or so, led by a younger generation of chefs who’ve found marked success by joyfully flouting the rules. And that includes Sam...
Born into a family of barbecue restaurateurs and experts in Oklahoma City, Oklahoma, Rick Bayless may have seemed an unlikely candidate to become the face of Mexican cuisine. And yet, he’s worked tirelessly to remove its longstanding stigma, as merely consisting of various permutations of tortillas, cheese, beans and meat, by opening up a string of highly acclaimed Chicago restaurants (including the James Beard Award-winning Frontera Grill, the 4-star Toplobampo, and the LEED GOLD-certified,...
We recently announced the truly astounding lineup for Taste Talks Brooklyn’s second annual All-Star BBQ. But not to be outdone, Taste Talks Chicago just released its own highly impressive roster--a veritable “Who’s Who” lineup of Midwest cuisine, featuring a dream team of chefs from all around North America (of course, a number of top local chefs from Chicago will be participating as well, in order to show visitors how the Windy City really rolls)....
No sooner did beer finally cement its status as a highly respected fermented libation—totally on par with whiskey and wine—than cider made a play, effectively sloughing off its associations as cheap, bubbly apple juice à la Scrumpy Jack, Strongbow or Martinelli’s. And who better to lead a Taste Talks convo about the swift ascension of cider than RedEye Chicago food and drinks writer, Kate Bernot, who examines the trending beverage with help from Virtue,...

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