Founded in 1880, Commander’s Palace in New Orleans is one of the most celebrated and revered restaurants in the United States. Paul Prudhomme, Emeril Legasse, and Jamie Shannon are just a few of the chefs to helm its storied kitchen. Chef Tory McPhail is the current captain of the ship. He was in Chicago last month for the National Restaurant Show and we caught up with him to talk about being a steward of such a culinary legacy, what it was like living on Bourbon Street as a 19 year old line cook with an endless supply of Abita beer, the impact of Hurricane Katrina and the untimely death of his mentor Shannon, and the house moonshine at Commander’s.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Tory McPhail Interview
Chef Jose Garces trained under Nuevo Latino master Douglas Rodriguez (chef/owner of DeLaCosta in Chicago) and Buddakan and Morimoto owner Stephen Starr forging an incredible knowledge of both the business and culinary sides of the restaurant industry. Now he’s building a boutique empire of his own. After a few restaurant openings in Philly, he’s landed back in his hometown (born and raised on the Northwest side and a Kendall college grad) to open a mod tapas style joint Mercat a la Planxa (638 South Michigan Ave. , 312-765-0524) in the Blackstone Hotel.
In this podcast, the Chicago born and raised Philly resident Garces answers one of the culinary life’s most savory questions: Which is superior, the Italian beef or the Philly cheesesteak?
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Jose Garces Interview
TRU sommelier Chad Ellegood. Photo by Lara Kastner
A biochemistry major and an actor walk into a restaurant…
It may sound like a joke, but it actually describes the beginning of a beautiful friendship between Tim Graham, 31, chef de cuisine, and Chad Ellegood, wine director and sommelier, of TRU restaurant (676 North St. Clair). With Executive Chef Rick Tramonto splitting time on new restaurant projects and sommelier Scott Tyree departing for fine-wine retailer Hart Davis Hart, Graham and Ellegood were given the keys to the culinary kingdom last year. More »
TRU sommelier Chad Ellegood. Photo by Lara Kastner
With sommelier Scott Tyree’s departure for Hart Davis Hart last year and Rick Tramonto splitting time on his Cenitare restaurant projects (though he’s still very much involved at TRU), we wondered how TRU restaurant was faring. Turns out it’s in the able hands of chef de cuisine Tim Graham and wine director and sommelier Chad Ellegood. In this podcast I get to know Ellegood and Graham a bit and we discuss their new paradigm shifting wine service and the future of cooking at TRU.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Tim Graham and Chad Ellegood Interview
This month, I sit down with Chef Carol Wallack of Sola. On the eve of Sola’s second anniversary, we spoke about her old schoolmate, Nancy Silverton of La Brea Bakery and Mozza fame, the challenges women chefs face in a male dominated world, and Wallack’s attempts to become a pro surfer.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Carol Wallack Interview
Chef Sean Eastwood earned unanimous critical acclaim with his first spot, suburban Geneva’s Isabella Estiatorio. Now he’s bringing his Mediterranean/Greek inspired cuisine to the big city. He and his partner Dean Georgelos are expected to unveil OLO (stands for Olives, Lemons, and Oregano - the holy trinity of Greek/Med cooking) in mid-February at 1152 W. Randolph St. In this podcast we talk about his travels abroad, the centerpiece of the new restaurant, a wood burning oven (from the same folks who made Chez Panisse’s wood burning oven), and so much more. Enjoy.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Sean Eastwood Interview
Peter Vestinos is Iron Chef Liquor. In October, Vestinos, head barkeep at Sepia (123 North Jefferson), beat out a host of local luminaries, including Adam Seger of Nacional 27, in an Iron Bar Chef competition. More »
Chef Frank Brunacci was slinging shark bacon and olive oil ice cream at a restaurant in New Orleans way before most of today’s molecular gastronomists broke out the lasers and liquid nitrogen. Despite his innovative approaches, he’s more of a haute comfort food purveyor than a food scientist. One thing’s for certain, his alchemy was good enough to charm the Donald, and so Brunacci has been tapped to open the flagship restaurant 16 in the new Trump hotel and Towers in the loop this December.
In this month’s podcast, we talk about meeting Trump, innovating breakfast menus and so much more. If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Frank B. Interview
Like a baby boomer Justin Timberlake, Old Town Brasserie owner Bob Djahanguiri is on a quest to bring sexy back, or in his parlance, “romance.” In the ’80s and early ’90s, Djahanguiri—who opened hot spots like Toulouse and Yvette—was the grand master of the Chicago night circus, hosting visiting celebrities like Liza Minnelli and Harry Connick Jr. Once, Mikhail Baryshnikov and his posse danced on Djahanguiri’s pianos way past the 4 a.m. closing time.
In this month’s podcast, we talk about his new venture, his culinary partner, Chef Roland Liccioni and the offal selection at Old Town Brasserie. If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Bob D. Interview
Sepia restaurant (123 N. Jefferson) is located right around the corner from Blackbird and Avec. Based on the incredibly smoky octopus and creamy pork rillete with bacon pistachio brittle alone, we have the feeling Sepia might just join these two spots as another local fave. In our opinion, it’s one of the best restaurant openings of 2007. Enjoy a photo slideshow of the new digs from photographer Lara Kastner.
We caught up with Chef Kendal Duque and owner Emmanuel Nony in this month’s podcast. If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Sepia Interview
Also, we consolidated some of the highlights of the audio podcast in a video also shot by Lara Kastner.
For this month’s podcast, I sit down with chef Richard Sandoval of Mexx Kitchen at the Whiskey (1015 N. Rush St.) a man noted for Asian-inflected and modern Mexican flair at spots like Zengo in Denver and Maya in New York City. Sandoval’s genius is in his willingness to punch you with the heat of chilis and then sooth with a bit of citrus or sweet.
This month I sit down with Natalie Zarzour, Andersonville’s Sicilian pastry queen. Zarzour breathes life into cannoli at her shop Pasticceria Natalina located at 5406 N. Clark St.. In this podcast, we talk about how native Sicilians respond to her pastry, her love of Sophia Loren, and the struggle to achieve authenticity.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Natalie Zarzour Interview
Monday, July 9th, Jerry’s Wicker Park (or as we’re calling it: Jerry’s 2:Electric Bugaloo) opens. While owners Mindy Friedler and Mark Bires derisively refer to Jerry’s I as a “Super Subway,” their attention to detail—like using an iceberg and arugula lettuce blend for both crunch and flavor, smoking meats and fish in a log-burning smoker and whipping up homemade condiments like chipotle chutney—make Jerry’s a palace of sandwich craft. Located at 1938 W. Division St., the new place features a more sophisticated design, with handcrafted chandeliers made from serving spoons and a flagstone-style fireplace, a community gathering space and a few anticipated additions to the menu: plated desserts and American craft beers. Enjoy a photo slideshow of the new digs from photographer Lara Kastner.
I also sat down with Mindy, Mark, and their manager Uriah a few weeks ago to talk about the nuances of the old place and their hopes for the new one in this week’s podcast. If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Mindy and Mark Interview
Also, we debut a little interview video here at Hungry magazine (shot by Lara Kastner). Watch Mark Bires explain how Jerry’s got it’s name:
Ambria closed on Saturday after a strong 27 year run. This podcast is a tribute to the chef who built Ambria, and who also brought us Spanish tapas at Cafe Babareeba and French Bistro at Mon Ami Gabi, Gabino Sotelino.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Gabino Sotelino Interview
Jerry Kleiner and his bud, Michael. Photo credit: Chicago Scene
Chicago restaurant impresario Jerry Kleiner (Marche, Red Light, Opera, Carnivale) makes PT Barnum look like a cheap sideshow hack. Every spot he opens nowadays is a multi-million dollar extravaganza outfitted with his personal design aesthetic, one which I like to characterize as Moulin Rouge on acid. Kleiner’s newest project is Room 21, a glammed up American style bistro. In our podcast we talk about how his future goal is to bring the Kleiner flare to the common man (Kleiner diner anyone), the secrets to being an urban pioneer, and his ultimate dinner party guest list.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Jerry Kleiner Interview
Mike Nagrant interviews, Dave Hammond, Michael Morowitz, Cathy Lambrecht, and Michael Gebert from LTHforum.com. Photo: Gary Wiviott
Lthforum, the Chicago food forum, is big in Sweden. How big? You’ll just have to listen to find out. During this podcast I sit down with five of Chicago’s culinary tastemakers to celebrate the three year anniversary of their internet chat site, Lthforum.com. We cover everything from the founding and naming of the forum, to journalistic ethics, to the politics of internet food chat.
It should be noted, that one of the moderaters Aaron Deacon was not present, and that there are five additional founding members who we’re not part of this podcast.
This podcast is definitely for hardcore Chicago foodies, and runs 1 hour 52 minutes. If you want to listen to particular aspects of the podcast, I’ve indexed the discussion below.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: LTH Forum Interview
INDEX
0-18:47 Introductions and a discussion of transformative food moments of the LTH crew
18:47-47:09: Hiding behind internet anonymity, the founding of LTH, and can you eat find great regional food items outside of their region of origin?
47:09 - 1 hr 5 min: The forums effect on local media and how the forum got it’s name
1 hr 5 min - 1 hr 22 min: Food Journalism ethics and last meals on earth
Assert your opinions on BBQ amongst of group of food minded folks, and you’ll likely find yourself embroiled in an Iraq like quagmire regarding the merits of regional variations, spice rubs, and sauce preferences. In an attempt to pitch our own culinary grenade, we caught up with Barry Sorkin of Irving Park’s Smoque BBQ.
In a short time Sorkin and his crew have established themselves as one the generals of Chicago’s ‘cue guard. Sorkin’s traveled the country and made a concerted effort to garner a trove of lessons from some of the best pit masters around. While’s he’s not afraid to break rules, he’s committed to honoring the past, and synthesizing those lessons in to his own Chicago take on a much revered treat. So listen up to this month’s podcast, and smoke em if you got em.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Barry Sorkin Interview
Hervé This, a man who loves questions but hates answers, would’ve made the perfect guest on the old TV game show “What’s My Line?”. This spends a lot of time cooking and reading cookbooks but he’s not a chef (in fact, openly admits that regarding his work he’s not the least bit interested in the flavor of food). And he throws around words like “note by note” and “abstract” but isn’t a musician or artist. This is instead a physical chemist whose main interest is how chemistry and science can contribute to the culinary arts, both from the chefs’ point of view and the diners’. More »
Beer, Chicago, Goose Island brewmaster Greg Hall. Enough said.
Enjoy this month’s podcast interview over a glass of suds. If you’re enjoying the pod during your commute as some of you like to do, you might hold off on the beer ’til you get home. On the other hand, we have no idea how bad your job really is.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Greg Hall Interview
Twenty years ago, one of Frontera Grill’s first customers walked in, perused the menu, slammed it shut, walked up to Rick Bayless, told him “This isn’t Mexican food. You’re never gonna make it.” Nonetheless, with his mother and his mother-in-law’s retirement money on the line, Bayless adhered to his vision of authentic regional Mexican and the good fight against the Chimichanga began. In a city where a restaurant lasting three years is a feat, Frontera charged through the awkward teenage years, and on March 18th, the restaurant celebrates it’s 20th anniversary. In this month’s podcast, you’ll get a chance to hear about those early days, what Chef Bayless thinks about the Nuevo Latino trend, as well as his thoughts on why Latino chefs don’t always make it out front and center in the restaurant world.
If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Rick Bayless Interview
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