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Entries tagged with 'behind the scenes'

Behind the Sweets: Hetty Arts Makes Chocolate Cassava Cake at The Refinery

Behind the Sweets Amber Gibson 5 comments

Pastry chef Hetty Arts at The Refinery might not be on everyone's radar (I certainly hadn't heard of her until recently), but this Dutch dessert whiz has an impressive pedigree, with stints at Eleven Madison Park and Seasons (the former Michelin-starred restaurant at Chicago's Four Seasons Hotel). Check out how she makes The Refinery's chocolate cassava cake. More

Behind the Scenes: Making Lockwood's Baconfest-Winning Slow-Poached Egg with Bacon Hash

Roger Kamholz Post a comment

Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast More

Behind the Scenes: Making Ricotta Gnocchi at The Lobby

Roger Kamholz Post a comment

Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite. More

Behind the Sweets: Timothy Cottini Makes Sticky Toffee Pudding at Fork

Behind the Sweets Lindsey Becker 3 comments

Fork's rendition of Sticky Toffee Pudding is triple-bathed in a rich, caramelly toffee sauce and also features a unique and astoundingly complementary porter ice cream. More

Behind the Scenes of Slurping Turtle's Housemade Ramen Noodles in Chicago

Knockout Noodles Roger Kamholz 8 comments

The team at Slurping Turtle spent a long time perfecting a new ramen recipe, one that captured the right balance of lightness, gluten-driven elasticity, and bite. To make it in-house, the restaurant uses a Yamato LM10062IUS, a sophisticated, Japanese-made ramen noodle-making machine. More

Behind the Scenes of Spiaggia's Pasta Tasting Menu Series

Knockout Noodles Roger Kamholz 4 comments

For the first time in its history, Spiaggia is serving a tasting menu where each course would include some form of pasta. The first of these menus, offered now through the end of March, highlights filled pastas, a theme that the kitchen staff explored broadly and with a great deal of creativity that led to some very novel interpretations. More

Behind the Scenes of Yusho's Salmon Roe Takoyaki

Huge Galdones 6 comments

Given its pancakey base, Takoyaki is somewhat of a blank slate, meaning that octopus can be swapped for pretty much anything. And Yusho does just that, elevating this modest street food to a memorably delicious one-bite wonder. More

Behind the Scenes of Longman & Eagle's Braised Chicago Style Pig Head

Chicago The Serious Eats Chicago Team Post a comment

Instead of a straight rendition of a Chicago style hot dog, Longman & Eagle translates the flavors to a completely new dish, albeit one that still looks sort of familiar. Meat from a pig's head is braised, and then marinated with a range of spices. More

Behind the Sweets: Bill Millholland Rolls Up Some Sticky Buns at Baker & Nosh

Behind the Sweets Lindsey Becker 1 comment

Years of experience go into a sticky bun worth going out of your way for: Baker & Nosh's fulfills all of the usual sticky bun requirements (buttery, tacky goo and crunchy pecans), but it's also made with a fantastic brioche dough, so instead of being Cinnabon-soft, there's a little more crispy, buttery crust here than your usual bun. More

Behind the Scenes: Making Roasted Pig Face at Girl & the Goat

Chicago Huge Galdones 5 comments

The wood oven roasted pig face at Girl & the Goat is exactly what it sounds like: parts of a pig's face are roasted in a wood fired oven. I couldn't wait to get behind the scenes to document how this dish is made from scratch. More

Behind the Scenes: Buñuelos at Mekato's Colombian Bakery

Chicago Lindsey Becker 3 comments

In Colombia, a buñuelo is basically a sphere of fried cheese bread. Let me more accurately describe that. At Mekato's, a buñuelo is basically an exceptionally delicious cheesy doughnut hole on steroids. Don't you want to see how it is made? More

Behind the Scenes of Antique Taco's New Menu

Chicago Nick Kindelsperger Post a comment

Antique Taco's new menu items continue the restaurant's practice of mixing traditional Mexican standards with seemingly unrelated dishes. For example, the chicken tinga taco incorporates the flavors of Buffalo wings, right down to the celery. More

Knockout Noodles: A Tale of Two Ramens

Knockout Noodles Roger Kamholz 3 comments

Intrigued by the sudden push toward housemade noodles at Dragon Ranch Moonshine & BBQ and Union Sushi + Barbeque Bar, I had to investigate. Thankfully both graciously allowed me behind-the-scenes access to observe how they craft their ramen noodles from scratch More

Behind the Scenes at Hot Doug's

Chicago The Serious Eats Chicago Team 9 comments

Since we ate every single menu item at Hot Doug's, we've been asked what it was like. "Absolutely crazy and insane" is the simple answer. But to get a real sense of what it was like, we decided to put together a behind the scenes view of the process. More

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