New model for getting farm stuff to tables.
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Big event at Benton House on Thursday.
The team behind Vera check out their neighbor Next.
Vera's cheese bar to expand beyond cheese.
Vera launches cooking classes with Catalonia.
Vera isn't going to be one of this year's glitzy openings. Like the Spanish food and the wines that this Lake Street wine bar plans to offer, it's straightforward, well-balanced and easy to feel comfortable with. But if there's nothing...
After a brief legal skirmish with a wine bar in New York which asserted its ownership of the Spanish word for "grape," the wine bar which Mark and Liz Mendez planned to call Uva has a new name. It's Vera,...
Plus: Uva may need to change its name.
Yesterday, we talked with Mark and Liz Mendez about their wine bar, Uva, set to open in early fall in the long-ago Rushmore space on Lake Street. In that segment we focused on the Spanish food that will be on...
As executive chef at Carnivale, Mark Mendez was like the indie filmmaker who suddenly gets the assignment to direct a big summer blockbuster. He used his position to be a supporter of local farms, and filled his specials menu with...
The almost former Carnivale chef launches a new blog.
Mark Mendez likes his food to make a little of the right kind of noise.
A group of Chicago chefs picked pork as the most overrated ingredient.
Mark Mendez writes about what it is like to work at a restaurant after telling everyone you'll be leaving soon.
Mendez thinks paella must have pork.
Mike Gebert heads from the restaurant to the farm to see how we get food in Chicago.
Plus: Unemployed young males bring down fast food sales, food stamp lines grow, and a Senator wants to clean up the Gulf of Mexico with beer.
Mark Mendez and Suzy Crofton share their favorite Halloween recipes.
Chicago's chefs will happily throw it all in for a Kit Kat or peanut M&Ms.