“We stay true to French food but recreate (it) in a more current vernacular; make it more contemporary,” Chef Michael Lachowicz, Restaurant Michael, Winnetka.
Brainchild of Evanston-native, Melissa Thodos, the contemporary/modern dance company has been a pioneer in nurturing new talent and inspiring expression through dance education, creation and performance
“Go figure that I had something I wanted to do around meat,” says Amy Morton, daughter of Arnie Morton of Morton's Steakhouses, and owner of Found Kitchen & Social House in Evanston.
7th annual Bloody Mary contest, Judge's Photo featured in NS Modern Luxury
A Path to Wellness: “My abiding principle is ‘if you do good quality, people will seek you out’,” Dr. Craig, Aviora Medical Spa, Macomb Township, Michigan.
Ravinia's Women's Board Turns 50
“We cook by taste and touch and feel and emotion and all the things that really matter to food. Recipes are useless,” Chef John des Rosiers, Inovasi, Lake Bluff.
Gilda's Club fundraiser
Event photography for Barrington Children's Charities annual Kentucky Derby fundraiser featured in Quintessential Barrington
The practice of offering affordable fast food on-the-go dates back to ancient times when the absence of kitchens in urban homes made the practice necessary.
The way of eating is about being able to have dishes whether they are cold or they are hot, and the food can wait and the conversation is still going on.
“We are Latin small plates but we go outside the border,” acknowledged Rivera, “To allow Chef Gonzales to do what inspires him.”