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The Saucy Chef

Okra has an ardent proselytizer in Virginia Willis, the Atlanta-based chef, author and Southern food authority.

Okra has an ardent proselytizer in Virginia Willis, the Atlanta-based chef, author and Southern food authority.

This week, Chicago Tribune's Phil Vettel tries something different, reviewing two restaurants owned by the same person. Boarding House and Seven Lions. Here, from Boarding House, Pastry chef Julia Fitting's chocolate bar features a slab of ganache-enrobed flourless cake bordered by crunchy chocolate feuilletine. (E. Jason Wambsgans / Chicago Tribune)

This week, Chicago Tribune's Phil Vettel tries something different, reviewing two restaurants owned by the same person. Boarding House and Seven Lions. Here, from Boarding House, Pastry chef Julia Fitting's chocolate bar features a slab of ganache-enrobed flourless cake bordered by crunchy chocolate feuilletine. (E. Jason Wambsgans / Chicago Tribune)

Taus Authentic review by Chicago Tribune's Phil Vettel. Chef Michael Taus still has it, writes Vettel. Here: Seared diver scallops top slabs of pork belly and a crispy shrimp pancake, all dressed with a slightly spicy, slightly sweet chili vinaigrette. (Brian Cassella / Chicago Tribune) http://www.chicagotribune.com/dining/restaurants/ct-food-0805-vettel-taus-authentic-20150801-column.html

Taus Authentic review by Chicago Tribune's Phil Vettel. Chef Michael Taus still has it, writes Vettel. Here: Seared diver scallops top slabs of pork belly and a crispy shrimp pancake, all dressed with a slightly spicy, slightly sweet chili vinaigrette. (Brian Cassella / Chicago Tribune) http://www.chicagotribune.com/dining/restaurants/ct-food-0805-vettel-taus-authentic-20150801-column.html

Chai Spiced Sugar Cookies. Enter your cookies in Chicago Tribune Holiday Cookie contest. chicagotribune.com/cookies #tribcookies

Chai Spiced Sugar Cookies. Enter your cookies in Chicago Tribune Holiday Cookie contest. chicagotribune.com/cookies #tribcookies

The "seacuterie' at Travelle. (Alex Garcia, Chicago Tribune)

The "seacuterie' at Travelle. (Alex Garcia, Chicago Tribune)

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