Behind the Line
Topic: A Little Bit of Fun
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I would love to write an article for the home cook that doesn't know how to cook. Master one great dish first, I would say. Such as, learn how to make a great pasta sauce, or how to make risotto, o...
more »
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Tangerines, some assorted packets of tea from rare Tea Cellars (Hydrangea,
pu-erh, lemon berry) a bottle of Blis, a bottle of Tim Burton's maple
syrup, a slice of "Crack" pie from Momofuk...
more »
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Paulina Meat Market Peppered Pork Tenderloin, Terry’s Peppermint Toffee, a pound of Big Shoulders Coffee, a growler of Haymarket Brewery Mathias Imperial IPA, a pint of Black Dog Gelato Goat Cheese...
more »
![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
Seriously? That's like asking me to choose between my children. Not going to happen. I love moist stacked cake with creamy icing, I adore crispy pie crust filled with tart fruit filling... there...
more »
- Andrew Wilson
- Chef
- Carneros Bistro & Wine Bar
- Sonoma, CA
I'm a pie man, all the way. At Carneros Bistro, we offered individual pies
on our Thanksgiving menu. I ate two pumpkin and four pecan!!
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Truth be told, I’ve never been a big fan of cake. Even when I was a kid with a voracious sweet tooth, most of the caked I encountered were not of the highest quality since I grew up in the heyday o...
more »
- Jonathon Sawyer
- Executive Chef/Owner
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
I like cakes & pies.
When it comes to cakes, anything viennese or austrian, layered &
fancy-like. Hand pies are a total guilty pleasure.
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I tend to like leftover spaghetti with melted american cheese on top when depressed. It sounds silly but works magic especially when eaten in bed in jammies!
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I love the "idea" of tailgating but can barely get to Soldier Field in time
for the 12 noon kickoff!
But, tailgating is all about bragging rights for the best food in the
parking lot. I t...
more »
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Wisconsin has to be the tailgating capital of the world, right? So I gotta go with the classic beer soaked brats.