Behind the Line
Topic: Help for Home Cooks/Bartenders
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Here at Naha we tend to give away our Naha honey in the special honey bear bottles as gifts because it represents our commitment to help support artisan honey production. It also ties into our supp...
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- Jay Schroeder
- Mixologist
- Red Door
- Chicago, Il
I'd bring segura viudas, it retails for about $7 a bottle, and it's pretty darn good cava.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
There are some great values in Cremants based in the Loire particularly, and there are some great sparkling gruners from Austria and rieslings from Germany that won’t hit the budget too hard. If yo...
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- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
Christmas dinner and the holidays for that matter should be about sharing. Pulling out beautiful delicious wines that will appease a number of tastes. Mike and I make sure that the favorites of our...
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
Sparkling Rose'. It goes with everything and is very festive. I especially enjoy Chandon sparkling rose' because it also brings back memories of a really fun wine tour and lunch in Yountville one d...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
A Christmas Day breakfast should be simple but special. Homemade yeast rolls always fit the bill, they fill the home with that incomparable aroma. For dressing your rolls you might have first of th...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Turkey gumbo, which is a slam dunk with leftover stuffing or mashed potatoes in place of rice. Bam.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
My suggestion for Thanksgiving wine is whatever you like – seriously. It is a holiday and Champagne goes with everything so you might start there. It’s true whites go best with turkey so you might ...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
definitely out of bird for at least a few reasons-
1. Takes longer to cook.
2. Can only accomodate so much stuffing, other stuffing will taste
different.
3. we use the cavity of the bird to impart ...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
i go for the bubbles. we love cava and prosecco with our thanksgiving meal.