Behind the Line
Topic: Favorites
- Michael Dean Reynolds
- Chef
- illlinios
At Leopold, when the cooler months are upon us, we bring back one our
favorite dishes; duck confit cassoulet. This year we're adding a currants
to the dish to give a nice tart nuance to balance out...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
I am a big fan of Alsatian Choucroute Garnie. This dish is popular with the German and Czech families living here in the Heartland and consists of sauerkraut simmered in Riesling wine and studded w...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
White castle stuffing, I cannot get enough.
- Leigh Omilinsky
- Pastry Chef
- Sofitel Chicago Water Tower/ Cafe des Architectes
- Chicago/IL
Honestly, I never understood why it has to be chocolate OR vanilla. I like
both! I guess I lean towards the vanilla side though. But something about a
really nice dark chocolate makes me smile. Plu...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Chocolate! Milk, bittersweet, dark...Love them all. I am especially fond of
scented varieties from Fortnum and Mason in London. Gingerbread,
Frankincense, Myrrh at Christmas. Orange Mandarin, Rose ...
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- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
Mushrooms and pepperoni but definitely together!!
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
Ice pops or fudgesicles!
![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I really love hot chocolate. Maybe because I loved it so much as a kid, maybe because I fell in love with it again when I was pregnant (milk is healthy, right?), maybe because I've run it in too m...
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I seem to drink more tea in the fall. In fact, I'm enjoying a cup of Irish Breakfast Blend with milk as I type this. Maybe tomorrow I'll throw in a cinnamon stick. Woo hoo fall!
[http://spoonfee...
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I can't have autumn without something toasty marshmallow-ie. Sometimes it's a re-made s'more, sometimes it's an ice cream, sometimes it's a swoosh on a plate, and sometimes it's just a toasted mar...
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