Behind the Line: Jill Barron
Topic: On the Job
A Day in the Life
Could you handle working in pastries for a brief time if you needed to?
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
Recently posted to On The Menu
Grilled Endive and Raddicio with toasted Hazelnuts, Amish Blue Cheese and White Balsamic Dressing
- MANA food bar
- Chicago
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Grilled Endive and Raddicio with toasted Hazelnuts, Amish Blue Cheese and White Balsamic Dressing: ($6)
I love grilled raddicio, and belgian endive goes to soften those flavors. With cooler weather coming in, I wanted more fall flavors on the menu....
more »artisanal, gluten-free, nuts (fresh/green), and small plate
Posted 09/22/12 - Share this entry
Baja Corn
- MANA food bar
- Chicago
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Baja Corn: ($3)
This was inspired by Elotes, but with cleaner flavors. Grilled Corn brushed with butter and sprinkled with chili lime salt.
corn, farmers' market, and small plate
Posted 07/26/12 - Share this entry
Lavender and Violette Sake Cocktail
- MANA food bar
- Chicago
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Lavender and Violette Sake Cocktail: ($9)
Enjoy our most refreshing summer cocktail! Made with Hakutsuru sake, violette liqueur, lavender simple syrup, and homemade sour mix
Posted 07/26/12 - Share this entry
