Recent Episodes

Dwight Furrow, the author of American Foodie: Taste, Art, and the Cultural Revolution, talks about the philosophy of food. We discuss everything the impact of everything from automobile to Alice Waters to the Slow Food movement have shaped the way Americans think about food.
 
 
 
 

Inbal Baum

Inbal Baum, the Founder of Delicious Israel, joins us to talk about where foodies should eat when they travel to her country.

• Shakshouka is a popular dish in Israel
• Israeli Breakfast is a distinct and important meal
• The modern cherry tomato has roots in Israel
• Tel Aviv and Jerusalem top the list of cities you should visit
• Beach season runs from April to October
• Rosh Hashana is a great time to visit Israel
• When you visit Tel Aviv, go to the Carmel Market, the Levinsky Market
• Try the date syrup, Silan

Food for Thought

• Q: After pita bread, what is the most common food used to “wipe” humus?
• A: Raw onion.

Out of the Frying Pan

• Favorite Spot for Outdoor Dining: Milgo & Milbar
• Favorite Place to Buy Spices: Cafe Arma in Levinsky Market
• Herbs to Try: Za’atar and Hawaij (in Yemenite Coffee)
• Favorite Winery: Sphera
• Favorite Place for Dessert: The Malabia
• Favorite Food Experience for Kids: Max Brenner
• Chef to Watch: Eyal Shani
• Dish to Try at Different Places: Shakshouka and sabich

Bennett Jacobstein

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

• Hot dogs and sausages are not the same thing.
• The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
• Stadiums have highlighted regional foods.
• Gordon Biersch‘s founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
• The song “Take Me Out to the Ballgame” was written in 1908.
• The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
• 

  San Francisco Giant Gordon Biersch Garlic Fries

  Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.

• Andrew Zimmern has a stand in the Minnesota ballpark.
• Rocky Mountain Oysters are bull testicles.
• “The Big Six” are the food companies that service the major ballparks.
• As you go from ballpark to ballpark, try the hot dogs at each to see how they’re done differently.
• Proceeds from Bennett’s book go to Second Harvest Food Bank.

Food for Thought

• Q: In what year were Cracker Jacks first served at a baseball game?
• A: 1896 in Atlantic City.

Out of the Frying Pan

Here’s what Bennet recommends you try at each ballpark:

• Yankees Stadium in New York City: Chicken and Waffles.
• Fenway Park in Boston: Lobster Roll and a cuban sandwich.
• Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
• Turner Field in Atlanta: Boiled peanuts.
• Marlins Park in Miami: Cuban dishes.
• Safeco Field in Seattle: The Ivar’s hot dog (with fish) and cream cheese hot dog.
• Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
• 

  Chicago White Sox Chicago-Style Hot Dog

  Busch Stadium in St. Louis: The BBQ.

• Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
• AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.

Try a Food Tour

More in this City

Chef Jimmy Bannos, Jr.

Chef Jimmy Bannos Jr., a fourth-generation restaurateur, is nominated for the 2014 James Beard Rising Star Chef Award.   The James Beard Awards will be held in New York City on May 5th. You can also listen to our interview with the James Beard Foundation about the 2014 awards.

 Chef Jimmy Bannos Jr. was ‘born and raised’ in Chicago’s Heaven on Seven.  Put to work bussing tables for his father at age five, Jimmy learned the trade first hand while spending days at the family-owned Louisiana-style restaurant.  Once realizing he shared his father’s passion for food and the restaurant industry, he decided to attend the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. While there, he worked at the critically acclaimed Al Forno restaurant, located near the university, as well as completed an internship at Emeril’s in New Orleans.

Peas & Bacon Antipasti

Upon graduating in 2004, Jimmy returned to Chicago to assist Gabriel Viti open Miramar Bistro in Highwood, Illinois. and then assisted Scott Harris with opening one of his Mia Francesca locations. Although raised on gumbo, Jimmy let his passion and palate guide him to more Mediterranean styles of cuisine. He soon embarked on a six-month excursion to Italy where he immersed himself in the culture, foods and wines. When he returned to the U.S., he moved to New York City and spent three and a half years working under Mario Batali at his restaurants Del Posto, Esca, and Lupa Osteria Romana.

Salt-Roasted Beets, Whipped Goat Cheese & Pistachio Vinaigrette

Bringing his love for Italian food, the restaurant business and his family, Jimmy returned to Chicago in 2009 to open The Purple Pig in December of that year. Located at 500 North Michigan Avenue, the restaurant offers cheese, swine and wine, among other standout dishes, showcasing the flavors of Italy, Greece and Spain.

Show options Hide options Additional options

Avoid highways Avoid tolls KM Miles

Get Directions Print Directions

Content provided courtesy of Baltz & Company, Inc.

Blackbird in Chicago is honored to have two of their chefs acknowledged with James Beard Award Nominations.  Chef de Cuisine David Posey is a finalist for the 2014 Rising Star Chef Award.  Chef Dana Cree is a finalist for the 2014 Oustanding Pastry Chef award.

Blackbird Chef de Cuisine David Posey

Chef David Posey’s first attempt at cooking came at the age of ten, when he began experimenting under the guidance of his mother. “I was a little chubby kid, so I wanted to learn how to make my own snacks,” he says. Growing up, the California native was drawn to the creative aspects of cooking and music, spending time in and out of school pursuing both.

With his mother’s encouragement, Posey took a kitchen job at a local restaurant during his sophomore year in high school. Although pay was minimal, Posey enjoyed theresponsibility and pressure, eventually working his way into to a full-time position. The experience was pivotal, as it cemented his interest the in culinary field.
 
After high school, Posey attended the Culinary Institute of America in Hyde Park, NY. His introduction to Chicago came via an externship at Trio, where Posey worked under then-Executive Chef Grant Achatz, who he credits for instilling an attention to detail. Drawn to Achatz’ boundary-pushing cuisine, Posey returned to Chicago to work at Alinea, where he held positions in pastry and as Garde Manger.
 
In 2007, Posey left Alinea for Blackbird. Starting as a line cook, Posey worked his way through each kitchen position, becoming Chef de Cuisine in 2011. Nominated for Rising Star Chef by the James Beard Foundation in 2013, Posey has come into his own as Blackbird’s Chef de Cuisine using simple farm-fresh ingredients and cutting-edge culinary technology to create a menu both highly creative and utterly approachable.

Pastry Chef Dana Cree

A Seattle native, Dana Cree began her culinary journey in 2000, studying at The Art Institute of Seattle. Cree first worked in the savory side of the kitchen for three years at Seattle’s Lampreia, before heeding her pastry calling. After a lengthy stage at The Fat Duck, in Bray, England, in early 2005, Cree returned to Seattle and assumed the role of Pastry Chef at Eva. There she honed her flavor-focused and detail oriented style.
 
Cree spent several highly influential weeks staging with Alex Stupak at WD-50, in New York. Upon returning to Seattle, she took the helm at Veil. It was there that she explored modernist technique in a fine dining setting, putting to use lessons learned at WD-50 and The Fat Duck.
 
When Veil closed in 2008, Cree joined the opening team at Poppy. There she continued to refine and focus her concepts, crafting exciting accessible plates, fit for the high-volume setting. Her work at Poppy earned her recognition from StarChefs, who presented her with a Rising Star award in 2009.
 
Cree left Seattle in 2010, and after a stage at Noma, in Copenhagen, she returned to the States to work at Alinea in Chicago. There she learned to push the boundaries of possibility. Later that year Cree found herself back in Denmark as the Pastry Chef at Kadeau restaurant, on the island of Bornholm. There she immersed herself in Baltic products, and a New Nordic minimalist style.
 
When Kadeau closed for the harsh Scandinavian winter, Cree returned to the States,positioning herself under the tutelage of Sherry Yard at Spago Beverly Hills. There she revisited classic techniques, and learned to foster strong relationships with area farmers.
 
Cree returned to Chicago in 2012, where she now draws on her broad range of experiences as the Pastry Chef at Blackbird and avec. Nominated for Outstanding Pastry Chef by the James Beard Foundation in 2014, her thoughtful, nuanced and resoundingly delicious desserts perfectly culminate the divergent dining experiences of both restaurants.

Show options Hide options Additional options

Avoid highways Avoid tolls KM Miles

Get Directions Print Directions

Content Courtesy of One Off Hospitality

Exotic Coffees

In this episode of the Find Dining podcast, Jessica Berson of Bunny and Brandy’s Brunchtime Blog offers up another great restaurant recommendation: Frog N Snail in Chicago, where Chef Dale Levitski specializes in upscale French/American comfort food dishes like Manhattan and Egg and Sweet Pea Risotto Cake.

• Read more about Frog N Snail on Bunny and Brandy’s Brunchtime Blog
• Visit Frog N Snail’s website
• Frog N Snail is located at 3124 North Broadway in Chicago

Chicago Food Events:

• Taste of Chicago (July)
• Chicago Gourmet (September)

Jessica Recommends for Brunch:

• Peach N Mushroom Crepe
• The Hodgepodge Crepe
• Strawberry Elderberry Coconut Coffee
• Coffee Cake

Out of the Frying Pan Picks:

• Best Wine List: ING Restaurant
• Favorite Sandwich Shops: Franks ‘N’ Dawgs
• Favorite Name for a Restaurant: Wilde
• Favorite BBQ oint: Heaven on Seven
• Favorite Sushi Restaurant: Diva Restaurant

Also available on iTunes.

Show options Hide options Additional options

Avoid highways Avoid tolls KM Miles

Get Directions Print Directions

See a map of all the podcasts.