Behind the Line
Get to know our chefs, inside and out, over and above
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
I like a vinegar-y sauce, but only on pulled pork. West Town Tavern’s signature sauce is a spicy, sweet tomato-ey Texas style that I like a lot but I really want to taste the meat. I want no sauce ...
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- Josh Galliano
- Executive Chef
- Monarch Restaurant
- Okawville, IL
I'll go for drinking from the can always. With a bottle, as long as it's not a large format, I'll go for a shaker glass as long as it's not been chilled. I don't think I'm game for downing a big ...
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- Josh Galliano
- Executive Chef
- Monarch Restaurant
- Okawville, IL
Probably Farmhaus in St. Louis, MO. They are very aware of the nature of selling beers, especially large format beers and making it comfortable for the entire table. The other part that's been ne...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I usually go for turf, especially if it's pork or game, but I will be known to go surf when one of a few seasonal favorites are available - soft shell crabs (US only,) Alaskan salmon, smelts, spot ...
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- Paul Virant
- Executive Chef/Owner
- Vie
- Western Springs, IL
A sparkling rose and some premixed bloody Mary ( with some pickles for garnish )
Bubbles are always a nice way to start a meal!
And then I could see my mother going for seafood as her main, and I c...
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- Elizabeth Mendez
- Wine Director/Owner
- Vera
- Chicago, IL
Foraging for mushrooms with my grandparents. For years, going "mushroom hunting" was always a seasonal excursion and wonderful treat with spring dinners. Little did I know that before age ten, I wa...
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- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago
Chef Mike Sheerin & I were lucky enough to participate in the Charleston Food & Wine event. We had the opportunity to meet & cook with Chef Craig Deihl of Cypress restaurant.
We were re...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
My favorite culinary event so far was for the Kawasaki Disease Foundation, which was held in San Diego last year. A great event which helped create awareness and raise money for a cure. Many well...
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- Charlie Berg
- Sommelier
- Washington, DC
Town House Restaurant.
- Charlie Berg
- Sommelier
- Washington, DC
I think overall, the surge in on-line insta-criticism is good; it shows a continuing rise in food and wine public fascination--we're really approaching the zenith of a golden age.
- Charlie Berg
- Sommelier
- Washington, DC
My Top 3:
Chuck Eats, Epicurious, Ideas in Food
- Perry Hendrix
- Executive Chef
- Custom House Tavern and Maison
- Chicago, IL
I cooked a lot with my mom. I honestly can't remember... but I do recall the first thing I made without my parents around was a black forest cherry cake for my German Class when I was a junior. I...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
As far as I know my father and I are the only two but there could be a deeper history. M
- Perry Hendrix
- Executive Chef
- Custom House Tavern and Maison
- Chicago, IL
It wasn't until college that I started traveling with my parents to Europe - to see the sights, but mostly to eat. Those travels to Europe for me were some of the most influential parts of my cul...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Who says staging is just in kitchens? I want to hang around a cheesemaker, a winery during crush, Paulina Meat Market and some farms. If I could bring someone back from the dead to learn from it wo...
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