Explore the Artisan Food Movement With Chicago's Greatest Chefs

Explore the Artisan Food Movement With Chicago's Greatest Chefs
  • Chicago chefs gather at Sunda to explore artisan movement from Thai basil to housemade pasta.

  • Role of farming and agriculture growing in bustling Chicago.

The greatest minds in culinary, all at one table: What would you ask? On this episode of Foodable’s At The Chef’s Table, some of Chicago’s greatest chefs discuss how the artisan food movement has been driven by chefs continuously searching for the finest ingredients and striving to create the best dishes for their guests.

James Beard Award Winning Chef Rick Bayless says, “[It’s] about authenticity, but not authenticity in some old stayed way of describing it. It’s authentic meaning that you’re doing what you love; what’s right for you and that you’re authentically putting that food on the table.”

Join host Paul Barron at the table with Rick Bayless, Abraham Conlon, Jimmy Bannos Jr., Sarah Gruenberg, and Mike Sheerin as they dissect some of the industry's greatest questions and brag about the Chicago chef community.

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Next Introduces Newest Menu

Screenshot from Next's new video promoting their new menu  | @NextRestaurant

Screenshot from Next's new video promoting their new menu | @NextRestaurant

The restaurant, Next Bistro that notoriously makes the Foodable Chicago Top 25 Restaurants list almost every month, has announced its new menu. Next also used Twitter to share a interactive video of their new menu to their 33,900 followers. The restaurant has lowered its sticker shocking pricing from $245 per person to roughly $100 to $120 per person. Not only is the restaurant using a ticketing system, but they are selling season tickets to diners.

So what does this new price point get you? Six items including, the Premier Plat, caramelized onion tart with gruyere and anchovies and the Plat Principal, leg of lamb with vegetables, olives, and rosemary. However, the restaurant is also offering "chalkboard substitutions" for an extra cost. This is where the meal can get more extravagant. So even though, the basic menu price point has dropped, the tempting chalkboard offerings can easily get the diner to spend more than $200 for the meal. Read More

Under the Table, a Pop-Up Run by Millennials

Photo: Justin Miller via chicagomag.com

Photo: Justin Miller via chicagomag.com

The restaurant industry isn't for the faint of heart. So, when we heard that Under the Table, a less-than-month-old fine dining pop-up in Evanston, was spearheaded by three 22-year-old friends, we did a double-take.

Chikoo Patel, a student at Loyola who invested in the restaurant venture, along with friends Max Mora and Anthony Scardino (the chef), decided to launch the pop-up in hopes to build their reputation in Chicago's dining scene to eventually launch a fast-food spot named Golden Boy. Read More