Food Writing

Hot Doug’s, Food Trucks, and Crazy Candy: The Week in Food Writing

Truffle Aioli-Topped Sauternes Duck Sausage with Foie Gras
Truffle Aioli-Topped Sauternes Duck Sausage with Foie Gras Photo: Nick Kindelsperger

• Kevin Pang has declared that Hot Doug’s is the “quintessential Chicago restaurant of our time.” Why? He claims it is free of snark and pretense, and the one place that “imbues the humble foods of Chicago’s yesteryear with a fine-dining ethos.” [Trib]
• Anthony Todd braved the chaos of the Sweets and Snacks Expo 2011, and returned with his list of the best and the worst new products from the event. Among the finds were some caffeinated sunflower seeds and “Removable” gum. [Chicagoist]
• Sure, food trucks always sound like a great idea, but Andie Thomalla didn’t exactly have the best experience when trying to track down one. She asks: “What is the real service, the real, worth-fighting-the-man, civic service these trucks are providing to us, as a city?” [Gapers Block]
• Confused on how to properly pair beer and food? David Hammond drank a few pints with Ray Daniels, a beer expert who runs Chicago’s Cicerone Certification Program. Here’s something we didn’t know: Daniels claims that “brown ale is the universal pairing beer.” [Sun Times]

Hot Doug’s, Food Trucks, and Crazy Candy: The Week in Food Writing