Food

Rising Dough

 Mention Panera Bread and fans are as likely to praise the free Wi-Fi as they are to gush about the Asiago cheese bagels. And that, execs at the $2.6 billion restaurant chain say, is the point. Originally published October 2009, Fast Company magazine

Focus on Tea Leaves Argo Chain with High Growth Potential

Argo Tea

Cappuccino, Frappuccino...Teapuccino? If the owners of Argo Tea have their way, people across the United States will soon be turning to the tea leaf, rather than the coffee bean, to help get them through their morning commutes. The Teapuccino, a blend of black, red or Earl Grey tea mixed with steamed milk and froth, debuted when Arsen Akavian and Simon Simonian first opened the doors of Chicago-based Argo Tea in June 2003...

Originally published September 24, 2007, Nation's Restaurant News

N'Awlins Knock-outs

This month marks two years since Hurricane Katrina devastated New Orleans and several communities along the Gulf of Mexico. But just as the city has struggled to rebuild itself, local chefs and residents have also worked to preserve the culture and cuisine that make the Big Easy so unique. Celebrate the city's rebirth by feasting on its flavors, from muffalettas to po'boys to sugar-dusted beignets. Here are a few of our favorite Creole and Cajun spots that bring New Orleans to Chicago (note: there are plenty more places than Heaven on Seven)...

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Originally published August 13, 2007, Centerstage Chicago

Chicago Bartender Uses "Zen" to Snag National Cocktail Competition

National Cocktail Competition

“Shake it baby!” might not be the first phrase that comes to mind when encouraging a coworker, but then you probably aren’t a bartender.

As each of five bartenders competing in the National Skyy Spirits World Cocktail Competition stepped behind the bar at ChiBar in Chicago on Saturday, the roar from the small crowd of friends, family and fellow bartenders inevitably included at least one instruction to “shake it!”

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Originally published May 8, 2007, Medill Reports

Kraft Unveils New Line of Digestive-Friendly Dairy Products

Kraft Foods Inc. plans to roll out a new line of cheese products at the Food Marketing Institute show in Chicago on Sunday, in an effort to cash in on the latest consumer trend toward nutritionally enhanced foods. The Northfield-based food giant will unveil a line of probiotic cheese cubes and individual cheese sticks, under the sub-brand LiveActive, that includes living microorganisms aimed at balancing naturally occurring gut flora and at aiding consumer digestion...

Originally published May 3, 2007, Daily Herald .

Demand for Community-Supported Agriculture Grows and Grows

Organic food demand is growing but with big-name grocers like Whole Foods Market and Wal-Mart entering the mix, supply has become increasingly tight, meaning organic produce in supermarkets is as likely to be shipped in from California as grown near Chicago. So some consumers who balk at the idea of eating produce that’s traveled thousands of miles are guaranteeing themselves a local supply by buying in advance a share of a small farm's produce. The device is called community-supported agriculture, or CSA.

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Originally published April 26, 2007, Medill Reports.

Best Eggs Bennys

Eggs Benedict

Two versions of history lay claim to the creation of eggs benedict, that classic breakfast staple of poached eggs and Canadian bacon on a toasted English muffin, topped with hollandaise sauce. In one version, the dish dates back to the 1860s, when Mrs. LeGrand Benedict wanted something new for lunch at Delmonico's. In another, Lemuel Benedict, a Wall Street broker with a fierce hangover, custom-ordered the dish at the Waldorf Hotel in 1894, which so impressed the chef that he added it to the menu...

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Originally published April 4, 2007, Centerstage Chicago

Hot Chocolate Heaven

Nothing says oo-la-la-love on a snowy day like sipping a steaming mug of hot chocolate. For some it's the ultimate marriage of decadent cocoa treat and wistful childhood memory. But just because you were stuck (merrily) slurping packet powder as an eight-year-old doesn't mean you can't update your tastes for a decidedly more decadent mug. Luckily, finding spruced up hot chocolate in Chicago is no more difficult than, oh, finding the cold in January...

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Originally published January 29, 2007, Centerstage Chicago

Goose Island Clybourn Brewery Tour

Goose Island Brewery Tour

A glass of grapes is something I could always get behind, but in my early twenties, drinking beer always felt like trying to sip a glass of bread. That is, until I befriended a beer-lover who defied the guzzling, bloated-gut stereotypes and treated her beverage of choice with all the reverence of a fine vintage. She forced me to trade my can of PBR for a glass of Indian Pale Ale, and almost immediately I saw the amber-colored, slightly carbonated, alcoholic light....

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Originally published January 24, 2007, Centerstage Chicago

Lunchtime know-it-all Dennis Foley

Streets & San Man's Guide to Chicago Eats

Former Department of Streets and Sanitation worker Dennis Foley may know Chicago's roads like the back of his hand, but what really set his heart aflutter while riding that big blue truck was lunchtime. From the far north to the very South Side, there isn't a road he hasn't traveled. And when the crews gathered each morning to receive their daily assignments, they'd also swap tips on where to score the best cheap, fast and above all tasty lunch, even mapping their day's work around that noontime meal...

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Originally published January 8, 2006, Centerstage Chicago

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