Seriously, everywhere: in today’s Sun-Times, in Hungry Mag, the next day in The Stew, not to mention right here. You know why? It’s because she puts photos online. And she just competed in a Food Network baking challenge. Plus, organic!
Anyway, Passover is right around the corner (first night’s seder is Saturday), so the Tribune and the Sun-Times both have a bunch of articles on the holiday:
• Sandy Thorn Clark has a piece on how kosher is going upscale, both in terms of its appeal as a traditionalist and high-quality way of making food, and of the variety and sophistication of dishes that can be made under its strictures [Sun-Times]
• Everything you ever wanted to know about macaroons, including their relationship with the French macarons (there is one, despite the desserts having little to do with each other) and the Italian maccarone, meaning paste. Because macaroons resemble paste in some way [Tribune]
• Bill Daley has an article on the improving state of Israeli wines that made us vaguely uncomfortable. Importers of Israeli wine speaking about their popularity at seders are quoted as saying things like, “Jewish people want to help support Israel in any way they can,” and “It’s safe to say that people like to serve an Israeli wine during the holidays and at the seder table if possible.” We’d gingerly assert that it’s not safe to imply that all of American Jews are commercially-oriented Zionists in this way. You wouldn’t think that controversial ethnic geopolitics would come up in an article about wine, but here we are… [Tribune]
Now that pesach is out of the way, the rest:
• 24” sandwiches are coming to both Wrigley and US Cellular Fields! Guess which one gets the Italian beef vs. the hot dog [Sun-Times]
• Lisa Donovan finally discovers the PickleSickle [Sun-Times]
• It is possible to make the dishes in the new Top Chef recipe book, but they’re mostly for show (pun intended) [Sun-Times]
And finally, check out Mike Nagrant’s 3300-word epic on mado in this week’s Newcity; it’s an exhaustive but fascinating and relevant story on how this little neighborhood restaurant came to be, and it’ll will probably incite you to try it out (they open tonight). While owners Allison and Rob Levitt may have eschewed some of their big-name corporate restaurant training in favor of the indie/local/seasonal/homemade spirit gripping Chicago and other major cities at the moment, but that didn’t stop them from referring us to a publicist when we called to ask for the menu. Where is Schwa’s publicist, we ask ourselves?
[Photo: coconut macaroons, WordRidden/flickr]