A Solid Future for the Arts: Chicago Academy for the Arts Turns 30
I attended the thirtieth anniversary celebration for the Chicago Academy for the Arts and I was awe-struck by the student performances that preceded last Thursday evening's gala.
I attended the thirtieth anniversary celebration for the Chicago Academy for the Arts and I was awe-struck by the student performances that preceded last Thursday evening's gala.
Posted 05.03.2012
It's hard to remember a time when Mexican food (or at least Tex-Mex food) wasn't big, but today Mexican is as popular as ever. The reason? It's unique...
HuffingtonPost.com | Lucy Blodgett | Posted 11.25.2011
Crashing carts in the grocery store rush, frantic meal planning, sending guests for cranberry sauce and setting the table for eight -- oh, just some o...
Kitchen Daily | Posted 12.24.2011
Chefs usually aren't picky eaters, which makes sense if you think about it: a cook who dislikes eating most foods is like a mechanic who doesn't like ...
Time Out Chicago | Posted 12.31.2011
Jason Hammel has been busy procuring taco-shell molds, sourcing cafeteria trays and printing tablemats emblazoned with a devil eating a taco in prepar...
Keith Ecker | Posted 12.20.2011
What would you want Mayor Emanuel to teach? Here are some of my top-of-mind suggestions.
Posted 11.20.2011
As if Chicago's celebrity chef Rick Bayless weren't busy enough managing Xoco, Topolobambo and the many incarnations of Frontera, his newest culinary ...
Posted 05.25.2011
Chicago is home to some of the most respected chefs in the world. Whether you're into greasy spoons or Michelin-rated fine dining establishments, we h...
LA Weekly | a a a Comments (4) | Posted 05.25.2011
Red O, it is clear, is basically a consulting gig for Bayless, and the owners seem to be gambling on a hunch that Bayless' sleek, modern Mexican cooki...
la.eater.com | Posted 05.25.2011
Rick Bayless, consulting chef at Red O, is on the defensive after seeing some less-than-favorable reviews about his new project and his particular sty...
Posted 05.25.2011
There is no shortage of tasty Mexican food in Chicago. With a taquería on nearly every corner and a great margarita spot in every neighborhood, lover...
latimes.com | S. Irene Virbila, Los Angeles Times Restaurant Critic | Posted 05.25.2011
Pull up in front of the new Red O on Melrose and, before deigning to take your car, a valet in an embroidered guayabera and natty straw hat will lean ...
Posted 05.25.2011
You don't have to spend a fortune to eat well in Chicago, and while fine dining gems like Alinea keep winning awards, our cheap fare is getting some a...
Claire Bidwell Smith | Posted 05.25.2011
As if it weren't already the most talked about subject in Chicago right now, chefs from across the city gave us their best attempts at street food during last Thursday's Taste of Chicago.
Posted 05.25.2011
Lines at an airport restaurant? It could happen sooner than you think. The Chicago Department of Aviation announced Monday that celebrity chef Rick ...
Heather Taylor | Posted 10.28.2011
Chef Rick Bayless has led the way towards acceptance of and enthusiasm for Mexican food as gourmet fare. In this interview, he discusses his LA restaurant and shared a recipe for halibut ceviche.
Daphne Duquesne | Posted 05.25.2011
Bayless shared with us his treasured deep-dished double crusted peach cobbler recipe, and passes it on from his family to yours.
Jay Weston | Posted 05.25.2011
Put your name on the long reservation list, wait impatiently for that evening, and then enjoy the savory flavors of our neighbor to the south, courtesy of a great chef from Chicago!
AP | CARYN ROUSSEAU | Posted 05.25.2011
CHICAGO — Will it be his pork with green tomatillo-avocado salsa, or the duck breast in red chile-apricot mole? Perhaps the bacon-flavored corn...
Rebecca Gerendasy | Posted 05.25.2011
Cooking for Solutions is a yearly event at the Monterey Bay Aquarium to raise awareness about the choices we make regarding seafood, the impact those ...
AP | Posted 05.25.2011
CHICAGO — Chef Rick Bayless shared the recipe for the complicated mole sauce he made at the White House for the state dinner on Wednesday &ndash...
Huffington Post | Colin Sterling | Posted 05.25.2011
UPDATE, 5/20, 3:55pm: Rick Bayless, the White House's guest chef for last night's Mexico state dinner, took a break from tweeting early yesterday mor...
Posted 05.25.2011
UPDATE, 5/20: Rick Bayless has released his recipe for the Oaxacan black mole he served at last night's state dinner. UPDATE, 5/19, 4:13pm: The Whi...
Posted 05.25.2011
* * * UPDATE -- May 12, 2010: Chicago chef, Mexican cuisine guru, and longtime hometown favorite of the Obamas, Rick Bayless, will be the guest chef...
Huffington Post | Colin Sterling | Posted 05.25.2011
Chicago chef, Mexican cuisine guru, and longtime hometown favorite of the Obamas, Rick Bayless, will be a guest chef for the White House's upcoming st...
Elysabeth Alfano | Posted 05.16.2012