Podcasts about chicago gourmet

What's the special sauce used to produce huge food events, such as Chicago Gourmet? In this episode, host David Manilow talks with Jodi Fyfe, the founder and CEO of Paramount Group — one of Chicago's biggest caterers with almost 600 employees. Plus, we're chatting about the tricks you can use to plan an event — whether big or small — of your own. How do you decide who to hire and what to serve?

Oak Lawn police officer charged with punching teen; Chicago Gourmet returns this week; Logan Squared named 'coolest' in the world and more. Photo credit Dennis Wierzbicki-Imagn Images

Oak Lawn police officer charged with punching teen; Chicago Gourmet returns this week; Logan Squared named 'coolest' in the world and more. Photo credit Dennis Wierzbicki-Imagn Images

Oak Lawn police officer charged with punching teen; Chicago Gourmet returns this week; Logan Squared named 'coolest' in the world and more. Photo credit Dennis Wierzbicki-Imagn Images

Famed Chicago chef Art Smith, the owner of Reunion at Navy Pier, joins Lisa Dent to talk about Chicago Gourmet, one of the city’s biggest fancy food fests. Plus, Lisa and Art chat about hot dogs in Iceland and the best way to make fried green tomatoes.

It's our first episode of a new month — and that means another edition of "Where Dave Ate." Host David Manilow shares his experience at Lula Cafe's recent "25 for 25" event, during which 25 legendary chefs came together to raise money for five different charities.Plus, this fall is loaded with food events, including the upcoming Chicago Gourmet, a 25th anniversary event for Green City Market and the "Eat & Evolve" fundraiser from Chef Sebastian White.

Sam Toia, CEO and president of Illinois Restaurant Association, joins Lisa to talk about Chicago Gourmet, a showcase of the top quality food offered in Chicago, September 21-29.

Nightmare on Clark Street is back and tickets start around 20 dollars. Tomorrow night is the Great Gatsby Party taking place at Chicago's Union Station. Enjoy Chicago Gourmets Prost! In The Park this Sunday at Millennium Park.

James Beard award-winning chef Jonathon Sawyer joins the Steve Cochran Show to discuss the art of juggling the roles of a chef and a father, the array of restaurants that will grace Chicago Gourmet, and he offers a glimpse into what listeners can anticipate at the nation's premier culinary festival.See omnystudio.com/listener for privacy information.

Also in the news: Alderman wants to keep Riot Fest in Douglas Park; Chicago Gourmet food festival returns this weekend; 49-year-old woman dead after hit-and-run in Joliet and more.

Also in the news: Alderman wants to keep Riot Fest in Douglas Park; Chicago Gourmet food festival returns this weekend; 49-year-old woman dead after hit-and-run in Joliet and more.

Also in the news: Alderman wants to keep Riot Fest in Douglas Park; Chicago Gourmet food festival returns this weekend; 49-year-old woman dead after hit-and-run in Joliet and more.

Sam Toia, President of the Illinois Restaurant Association, joins Bob Sirott to talk about the difference between a surcharge and a tip and explains why restaurants are charging more for food through third-party apps. He also discusses who will be participating in this year’s Chicago Gourmet.

Sam Toia, President and CEO of the Illinois Restaurant Association, joins Lisa Dent on the show to talk all things Chicago Gourmet. Listen in while Sam shares his excitement for the lineup of events and stars coming up for possibly the best Chicago Gourmet ever, happening in 2023. For more information on times, talent, themes […]

A bike ride through the Chicago Fire set is the scene of "Where Dave Ate" -- which fed his rare craving for a cheeseburger. This episode also features a spirit-infused review of Chicago Gourmet, and Ally Marotti's deep dive on how COVID + inflation equal big changes in tipping. Plus, David visits with Chicago Magazine dining critic John Kessler. In 2018, Kessler had some rough things to say about Chicago's restaurant scene. So what's changed since then, and have our 'dining grades' changed? Listen and learn.

Southern Glazer’s Wine and Spirits very own Serafin Alvarado joins Dane Neal on WGN Radio. Hear as Serafin fills us in on the vast array of regions represented and events during Chicago Gourmet that wine fans should not miss. Listen as Serafin shares excitement for experiences coming up, including some of Chicago’s most talented wine […]

Southern Glazer’s Wine and Spirits very own Serafin Alvarado joins Dane Neal on WGN Radio. Hear as Serafin fills us in on the vast array of regions represented and events during Chicago Gourmet that wine fans should not miss. Listen as Serafin shares excitement for experiences coming up, including some of Chicago’s most talented wine […]

President of the Illinois Restaurant Association, Sam Toia joins Dane Neal on WGN Radio. Hear as Sam shares excitement for the lineup of events and stars coming up for possibly the best Chicago Gourmet ever, happening in 2022. For more information on times, talent, themes and tickets, be sure to check out https://www.chicagogourmet.org/ https://serve.castfire.com/audio/4010387/4010387_2022-09-22-194027.64kmono.mp3

President of the Illinois Restaurant Association, Sam Toia joins Dane Neal on WGN Radio. Hear as Sam shares excitement for the lineup of events and stars coming up for possibly the best Chicago Gourmet ever, happening in 2022. For more information on times, talent, themes and tickets, be sure to check out https://www.chicagogourmet.org/ https://serve.castfire.com/audio/4010387/4010387_2022-09-22-194027.64kmono.mp3

Hosts Bridget Albert and Julie Milroy welcome Sam Toia - President & CEO of the Illinois Restaurant Association

Chef Maya-Camille Broussard, driving force behind Chicago's “Justice of the Pies” bakery, joins Dane Neal on WGN Radio. Hear as Maya-Camille talks about her start and family inspirations for her bakery. Listen as Maya-Camille shares excitement for her new hit show “Bake Squad” on Netflix and the behind the scenes story of the start and […]

Chef and partner of acclaimed Pilsen restaurant S.K.Y., Stephen Gillanders joins Dane Neal “On The Road”. Hear as Stephen shares his culinary journey from California kid to corporate chef, opening restaurants around the world for the legendary Chef Jean Georges and making his way to Chicago. Listen as he fills us in on joining the […]

Three chefs, one show! Chicago Gourmet's “Hamburger Hop” event is happening right now, and joining me to talk about it are Chef Daniel Pineda (Whiskey Business), Chef Yani Sanchez (Takito) and Chef Michael Hernandez  (Azul). We're talking burgers. We're talking food. We're talking Chicago. Join us!

Three chefs, one show! Chicago Gourmet's “Hamburger Hop” event is happening right now, and joining me to talk about it are Chef Daniel Pineda (Whiskey Business), Chef Yani Sanchez (Takito) and Chef Michael Hernandez  (Azul). We're talking burgers. We're talking food. We're talking Chicago. Join us!

Chef Rick Bayless joins Dane Neal to share excitement for this year’s Chicago Gourmet and his signature event “Tacos and Tequila” coming up! Listen as Chef Bayless fills us in on his deep connections with Chicago and through the years helping to make it a world class dining destination. Chef Bayless talks about great new […]

Acclaimed Chef and Chicago’s youngest with a Michelin Star, Donald Young joins Dane Neal “On The Road”. Hear as Chef Young talks about the excitement around his latest restaurant Venteux, the buzz about his delicious dishes elevating classics and his vision for the spot in the iconic Carbide and Carbon building. Listen as Chef Young […]

No Ounce Wasted  Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution. Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish taps spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder’s offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats. Expanding upon Kahan’s signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago’s critically acclaimed butcher shop, neighbourhood café, bakery and gourmet market. (from Chicago Gourmet) http://www.publicanqualitymeats.com/#about.    ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

New City Dining and Drinking editor, Dave Hammond joins Dane Neal to talk about the legendary past and uncertain future of the iconic Palmer House Hotel. Hear as Dave shares memories of historic haircuts of the Stars and signature snacks pioneered at Palmer House. Dave and Dane also talk about this years Chicago Gourmet and […]

The Chef of Love, Jernard Wells joins Dane to talk about the upcoming excitement for Chicago Gourmet. Jernard shares family food and times during the lockdown and favorites that fans LOVE. Dane and Jernard talk about the remote demo coming up on the 26th and ways we can all get in on the action, fun […]

Accliamed Chef and Restaurateur Kevin Hickey joins Dane to share the excitement building around the 2020 Chicago Gourmet festivities. Listen as he shares private dinners around the city (and at the Duck Inn on September 17th) as well as virtual celebrity chef demos going on in September.  Hear as Kevin talks about pivoting during the […]

Fourteen-year-old Evan Robinson is a Chicago foodie — you might have even seen him on Master Chef Junior. Over the years, when he’s gone to see his orthodontist on 55th Street in Hyde Park, he’s noticed a tasty mystery. “We always see all these different Thai restaurants,” he says, referring to Snail Thai Cuisine, Siam Thai Cuisine and Thai 55 Restaurant.. “I think that’s crazy that there are three [within] one block right here.” Evan’s dad, Christopher, has lived in a lot of Chicago neighborhoods and says he’s noticed similar situations there, too. “There seemed to be a Thai restaurant in almost every neighborhood,” Christopher says. So Evan and Christopher wrote in to Curious City asking: Why are there so many Thai restaurants in Chicago? While there may not be a Thai restaurant in every Chicago neighborhood, there are a lot. According to Thai officials, the greater metropolitan area has about 300 Thai restaurants, but only about 10,000 Thai residents. This breaks down to about one restaurant for every 33 Thai people — twice the national average. In the 1970s, thousands of Thai doctors, nurses and students started immigrating to the U.S., and Illinois was the third most popular destination (behind Los Angeles and New York City). A few of these immigrants started opening restaurants in the early ‘70s, and by the 80’s and ‘90s Chicago was in the middle of a Thai restaurant boom. “It seemed like every few months a Thai restaurant popped up,” says nurse-turned-chef Chanpen Ratana, who at one point owned four Thai restaurants in Chicago. Experts believe this big early wave of Thai immigration laid the familiarity with — and demand for — the solid Thai restaurant scene we have today. As to why so many of these Thai immigrants decided to go into the restaurant business: Thai chefs, business scholars and government officials say it has to do with a culture of cooking and entrepreneurship. Plus, a Thai government “gastrodiplomacy” program aimed at promoting Thai cuisine across the world has given many local restaurants an extra boost. Thais know food Chef Arun Sampathavivat of Arun’s Thai Restaurant says a big reason for the large number of Thai restaurants in Chicago — and across the world — is that Thais are natural cooks. “Thai people usually love to cook. They can cook anything,” Sampathavivat says. “Unlike most people who are not comfortable in the kitchen, most Thais can cook spontaneously right away. It's in them.” While it might sound like hyperbole, several people interviewed for this story gave a similar explanation, and Sampathavivat’s own story suggests there’s some truth to it. He came to Chicago as a University of Chicago graduate student with no cooking training, then became one of the most celebrated Thai chefs in the world. Sampathavivat also notes that many Thais are exposed to quality food culture at an early age as a part of their religious practice. “When Thais go to temple, we bring food to offer to the Buddha, and we have to bring the best we can,” he says. “There is almost an implicit contest. Like, ‘The better I do, the higher level of heaven I can go to.’ The result is that you learn about great food at the temple even outside of your own family.” Thai culture promotes entrepreneurship In a 2016-2017 survey, Thailand ranked second among 65 countries in number of business owners, which carries a high social status in the country. “Thailand is very positive toward entrepreneurs and entrepreneurship” says Ulrike Guelich of the Global Entrepreneurship Monitor in Bangkok. “We have 20% of the population who are starting a business and 20% who run established businesses.” For Sampathavivat, Thai entrepreneurship comes out of his countrymen’s love of freedom. “Thai people don’t like to be hired by anyone,” he says. “They are not [very] good employees, but they can be a good boss, because they like to have their own thing. They like to be independent.” Despite this independent streak, Sampathavivat says, many Thais are happy to replicate the models of existing businesses and even open them in the same area. “Thai people like to follow the kind of fashion or trend,” Sampathavivat says. “When one is doing this, the other one likes to do it, too. And before you know it [the same businesses are] all over the market just as fast as they can start.” This may help explain some of Chicago’s Thai restaurant clusters — past and present — in Hyde Park, Lakeview, Lincoln Square, Albany Park and downtown. The Thai government gives restaurants support And if a culture of cooking and entrepreneurship isn’t enough? In 2000, the Thai government launched a gastrodiplomacy program aimed at expanding tourism to Thailand by promoting authentic Thai restaurants around the world. The program funded food research and provided money to help restaurateurs design, launch, market and maintain standards in their restaurants. Some have credited the program with the heavy presence of Thai restaurants in the U.S., but data show many were well-established long before the program started. “We go to events like Chicago Gourmet and promote Thai food. We don’t subsidize the restaurants but just do the marketing campaigns for them,” says Chicago Thai Trade representative Usasri Kheorayab. Part of that marketing campaign includes something called the “Thai Select” program. It highlights restaurants that maintain specific quality standards and levels of Thai authenticity. Thai commerce officials award qualifying restaurants with the “Thai Select” seals that you can find in the windows of dozens of Chicago-area Thai restaurants. More about the question asker Evan Robinson was born and raised in Chicago, where he’s now a freshman at William Jones College Preparatory High School. He became a finalist on MasterChef Junior when he was just 10 years old. “That was an amazing experience, because I got to meet a lot of other kids who like cooking like I do,” he says. After MasterChef Junior, “I got a lot of opportunities to do things like work with Whole Foods and the Mushroom Council, where I had a series of videos where we substituted meat with mushrooms for healthier dishes that tasted as amazing, if not better, than they did before.” When he’s not at school or cooking, “I like to play video games and hang out with my friends.” His favorite dish at Snail Thai in Hyde Park is an egg noodle dish called birds nest noodles. But he’s alway up for trying new restaurants with his family. A big fan of eel rolls and spicy salmon rolls, Evan says he’s been eyeing “a new sushi place that opened up in Hyde Park that looks pretty cool.” Monica Eng is a reporter for Curious City. You can follow her @MonicaEng.

We're getting schooled by the best of the best in the world of food and wine, but don't expect us to act like grown ups. We're joined in the studio by Chef Thai Dang and Master Sommelier, Serafin Alvarado. Oooh fancy!

World renowned comedic culinary force Jeff Mauro joins Dane “On The Road”. Hear as Jeff shares the journey to stardom and the important role that humor and personality played along the way. Hear as he talks about upcoming Jeff Comedy Jam as part of Chicago Gourmet. Listen as Jeff talks about his love of transformative […]

World renowned comedic culinary force Jeff Mauro joins Dane “On The Road”. Hear as Jeff shares the journey to stardom and the important role that humor and personality played along the way. Hear as he talks about upcoming Jeff Comedy Jam as part of Chicago Gourmet. Listen as Jeff talks about his love of transformative […]

The Story This podcast has Quake and Dave talking about, Wine @ Wrigley Field and a food and wine festival, Chicago Gourmet at Millennium Park. - 1)Terlato and Federalist Wines took us to a Cubs game at Wrigley Field to drink wine.

Chef David Danielson applies classic French training with fresh and local flavor. As executive chef of the historic Churchill Downs Racetrack (home to the Kentucky Derby), Danielson celebrates authentic southern flavors with the richness of fresh and local ingredients. He brings over 20 years of hands-on experience in the hospitality industry with classic training to multiple restaurant formats offered at the track. In 2011, Danielson joined the Levy Restaurants team at Churchill Downs as executive sous chef, and was named executive chef in 2013. Prior to joining Churchill Downs, Danielson held executive chef positions at Rockefeller Center (New York), United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Danielson’ s expertise extends into the world of catering and special events, through managing and organizing world-class events throughout the world. He has recently overseen Kentucky Derbies 2011–2016, the 2011 Super Bowl, US Open Tennis Championship, 2016 Rio Olympics, 2014 Sochi Winter Olympics, 2010 Vancouver Winter Olympics, 2008 Beijing Olympics, Chicago Gourmet, Lollapalooza, Red Bull Air Races, and the Lexus tour. Danielson trained at Dumas Pere school of French cooking and later continued at the renowned hotel school Ecole Hotelier Tain l’ Hermitage in France. He further developed his craft working along side some of the industry’s greatest legends in North America, Europe, the Caribbean, Asia, and South America.

Like the salmon that swim upstream to spawn each year, we find ourselves, once again, navigating our way through the thicket of hungry and thirsty festival-goers at Chicago Gourmet in Millennium Park. On this episode, a quick check-in on the beginning of the second decade of this citywide culinary event, with the added bonus of a chorizo challenge, featuring the Chef Diana Davila, the Chef and owner of Mi Tocaya Antojeria, in the Logan Square neighborhood. She and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some chorizo, plus five extra ingredients you can find pretty much anywhere. Plus, a very special guest stops by to help me out in the kitchen.

This week we chat with Rupert Everett from My Best Friend's Wedding about his new movie and we talk to Leslie Jordan from American Horror Story about his new series! PLUS we talk Ace Comic Con and Chicago Gourmet!

On this week's show, covering the food world has certainly changed over the past decade, especially if you're in the magazine business. We'll talk with Bon Appetit Magazine Editor-in-Chief, Adam Rapaport and Deputy Editor Andrew Knowlton as they are in Chicago for the annual Chicago Gourmet event. Rick and Steve ask what some of their challenges are producing a magazine and hear about how the magazine staff selects its annual Best New Restaurants issue.

Roll up your sleeves and grab the flour! Tune in and “Tart It Up” with Chef Eric Lanlard aka Cake Boy www.cake-boy.com Learn tips and techniques to perfect your pastry from this Master Patissier. Enjoy delicious recipes for sweet and savory tarts and pies from Chef Eric’s latest book “Tart It Up.” … Read more about this episode...

Do you dream of having your recipe served in a Chicago restaurant? Tune in for details and learn how to create delicious dishes with olive oil from the owners of O Olive! Www.Oo2go.com. Also enjoy a sweet treat by Cake Boy Chef Eric Lanlard www.cake-boy.com who will be at the Ritz Carlton Club on October 30th. Tickets are available … Read more about this episode...

Bon Appétit presents Chicago Gourmet is a celebration of food and wine showcasing more than 100 of Chicago’s finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers and premium breweries from around the world. Guests enjoy dozens of live cooking demonstrations, expert seminars, gourmet tastings, and book signings by internationally renowned chefs, master sommeliers and winemakers.