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, 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

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., 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.

 

500 N Michigan Ave, Chicago, IL
(312) 464-1744

www.thepurplepigchicago.com

 

 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.

 

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.

 

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.

 

 

Content provided courtesy of Baltz & Company, Inc.

 

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.

 

See a map of all the podcasts.

 
In this episode of the Find Dining podcast,  we talk to Grant Achatz, acclaimed chef/owner of Alinea, Aviary, and Next in Chicago.  We discuss building his first car, molecular gastronomy, and surviving tongue cancer.
 

• Chef Achatz was honored by the James Beard Foundation as a  “Who’s Who Inductee” in 2012
• Read  Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat  or Alinea
• 

  Chef Plating Chocolate

  
  3 Michelin-starred Alinea is among the World’s Best Restaurants and will celebrate its 10th anniversary in 2015
• Follow some of  The French Laundry‘s other notable alumni:  Eric Zeibold, Ron Siegel, Gregory Short
• Get progressive with WD~50 and Eleven Madison Park
• Buy a ticket to experience time and place in the menu at Next

 

RELATED: Where to eat in Chicago.

 
 

Food for Thought

 

• Q: What is the difference between shoyu and tamari soy sauces?
• A:  Shoyu is made from soy and wheat; tamari is only soy

 
 

Out of the Frying Pan

 

• If I want to do molecular gastronomy at home, where do I start: Le Santuaire, and 100% Chef
• Favorite cheap eats in Chicago: Pot Belly
• Weirdest thing you’ve ever made: a one-bite lozenge of frozen mango, bonito, and sesame oil


Scallop

• Chefs to watch:  Blaine Wetzel and Alex Stupak
• Plans for new restaurant: still working it out, but due to open in early 2015
• Favorite Cocktails to order at Aviary: In the Rocks or Green Thumb

 

 

RELATED: Meet Chef Jimmy Banos of The Purple Pig in Chicago

 
 
 

Balloon, Helium, Green Apple