Cubs Fans Still Dig Doug’s at Wrigley as the Hotdog Turns 125

Coming up on four years after he shuttered his “encased meat emporium,” Doug Sohn remains a Chicago treasure. That will come to no surprise to the three hundred people who patiently waited in lines, some as long as five hours, to get one of the final red-basketed sausages at his beloved Avondale institution, Hot Doug’s. Still,…

‘She’ll Be Alright, Mate:’ Catering Lessons from Heather and Izzy Part 1/2

It occurs to me that I shouldn’t let even one more blog post go by without introducing you to Heather Bickford, the Chef of Ratho Farm and one of the most delightful and food-knowledgeable people I’ve ever encountered. She’s charming, eccentric, has a beautiful family and has forgotten more about catering than you or I will ever know. Without…

Margaux’s French Apple Tart from the Apple Isle

I’ve been struggling with how to restart this blog, which I all but abandoned while I was living is Tasmania in February and March of 2017 at Ratho Farm, an upscale farm-stay and wedding venue sited on Australia’s Oldest Golf Course. I stopped writing, not because I didn’t find the project interesting anymore, but because I got…

Southern Food Road Tour: Susan Spicer and NOLA Edition

New Orleans, LA – In just two and a half hours, Susan Spicer, one of the most celebrated chefs in the South, is going to personally give me a lesson in how to make biscuits at her new, New-Orleans themed restaurant Rosedale. It’s hard to overstate how excited I am about this brand new development….

Southern Food Road Trip: Tennessee Holodeck Replies

Memphis, TN – Yesterday and today I’m learning all about smoke and barbecue. I spent half the day yesterday with Helen Miller, the country’s only African American  barbecue pitmaster and, according to her customers, the best bar none. (I had to start a second laundry bag for the BBQ clothes!) Pics and video of that tomorrow. My…

Southern Food Road Trip: Days 1&2

Humboldt, TN – Two days and 550 miles into this epic Southern food road trip it’s become clear that finding the time to write about it along the way is going to be the biggest challenge, (knock wood.) This morning it’s happening at 4 am, Keurig-fueled, in the dead silence that comes from being surrounded by tall…