Kendyl Kearly 11/8/21 Kendyl Kearly 11/8/21

Perfect Pairings

Sherry with caviar and white Burgundy with chawanmushi are the new Champagne and oysters. We share some of our favorite pairings from our time on the ground in Chicago.

Team StarChefs 11/5/21 Team StarChefs 11/5/21

Spring Fever

Forced to make due with root vegetables and shipped-in produce much of the year, Chicago chefs love spring. Twelve chefs write their love letters to the season.

Amelia Schwartz 11/1/21 Amelia Schwartz 11/1/21

From Bean to Babka

In partnership with vnlla Extract Co., the StarChefs team dives into the story behind Masa Madre babka's namesake ingredient.

Misha Garza López 10/28/21 Misha Garza López 10/28/21

Mole on the Rise

After much trial and error, Pastry Chef Valeria Taylor’s mole croissant at Loba Pastry + Coffee is a nostalgic treat packed with mole in every layer.

Audarshia Townsend 10/24/21 Audarshia Townsend 10/24/21

A Piece of the Pie

Chef Erick Williams of Virtue Restaurant reclaims the term "farm-to-table" in a discussion of African American foodways.

Carrie Schedler 10/21/21 Carrie Schedler 10/21/21

Red Gold

When Mohammad Salehi left Afghanistan, he found a new passion as a saffron importer. Salehi’s start-up, Heray Spice, is now bringing top-quality saffron to the United States.

Team StarChefs 10/20/21 Team StarChefs 10/20/21

Chicago Kitchen Notebook

An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.

Amelia Levin 10/17/21 Amelia Levin 10/17/21

Interchangeable Parts

Chefs and pastry chefs across Chicago expand their definition of "cross-utilization" in their kitchens.

Kendyl Kearly 10/13/21 Kendyl Kearly 10/13/21

Growing Together

Owner Joe Fontana talks through how Fry the Coop's business model prioritizes efficiency and care for the staff.

Amelia Schwartz 10/9/21 Amelia Schwartz 10/9/21

The Pastrami Playbook

Thomas Carlin’s signature dish is all about salt, fat, acid, and pastrami at Galit.

Eric Barton 10/6/21 Eric Barton 10/6/21

Le Bouchon's Second Act

Beloved by a generation, a French bistro stays true to its family heritage.

Amelia Schwartz 10/2/21 Amelia Schwartz 10/2/21

Inside the Shell

Chef Otto Phan of Kyōten's hot and cold scallop dish proves that everything on the inside counts.

Gabby Romero 9/28/21 Gabby Romero 9/28/21

Summer's Unsung Hero

At BOKA, Chef Jonathan Dockter's favorite off-the-clock cucumber side dish gets all dressed up.

Kendyl Kearly 9/24/21 Kendyl Kearly 9/24/21

Lake Effect

Lake fish haven't always had the best reputation, but Chicago chefs are using them to their full advantage.

Lizzie Takimoto 9/21/21 Lizzie Takimoto 9/21/21

The Cat-Su Club

Chefs Will Schlaeger and Shawn Clendening of Cat-Su’s club sandwich is a nod to the classic Chicago hot dog.

Jason Hammel 9/17/21 Jason Hammel 9/17/21

Jason Hammel’s Dear Chicago

A hard talk about love from chef/owner Jason Hammel of Lula Cafe.

Team StarChefs 9/13/21 Team StarChefs 9/13/21

2022 StarChefs Chicago Rising Stars Awards

StarChefs returns to Chicago to celebrate the city’s most talented up-and-coming food and beverage professionals.

Aiman Javed 9/6/21 Aiman Javed 9/6/21

Craft Service

Pastry Chef Kelsey Brito of Milo & Olive arranges holiday fairs to motivate her staff and engage the community.

Lizzie Takimoto 9/1/21 Lizzie Takimoto 9/1/21

9,000 Cocktails To Go

Umbrella Hospitality Group’s Nick Meyer stayed in the game by batching over 9,000 hibiscus cocktails in a barrel at LONO Hollywood.

Sam Rethmeier 8/27/21 Sam Rethmeier 8/27/21

When The Somm Can’t Smell

République's wine director Sam Rethmeier reflects on COVID-19's impact on his health, his senses, and his career.

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