Ready to bite into some Chicago pizza? Steve Dolinsky, an award winning culinary media personality known for his weekly Hungry Hound segment on  ABC  7 News Chicago and his podcast The Feed with Chef Rick Bayless, has a new book called Pizza City, U.S.A.: Why Chicago is America’s Greatest Pizza City. This new book is…

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“No one person is bigger than the whole.”  Those were the wise words once whispered into Donnie Madia’s ears by one of his business partners, and this saying has become a key element to his long-standing success in Chicago’s culinary scene.  He typifies the art of collaboration. With twelve restaurants in the One Off Hospitality family,…

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Myron Mixon is the “Winningest” Man in Barbecue.  He has won the World Championship four times and even has a Barbecue “Super Bowl” ring!  His cookbook Barbecue Rules will help the home pit masters perfect their skills. Recently, Mixon had a KITCHEN CHAT in the Viking and La Cornue Showroom with Margaret McSweeney and Chef…

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Chef Stephanie Izard is a culinary trailblazer. She is the first female Iron Chef and the first female Top Chef and is a highly acclaimed restaurateur with her partners from Boka Restaurant Group.  Her Chicago restaurants include: Girl and the Goat, Little Goat Diner, and Duck, Duck Goat And she will be opening up another Girl and the…

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What an honor for Kitchen Chat to once again be on the Red Carpet at the James Beard Awards to capture the excitement and stories of the nominees and participants.  Thank you Chef Jaime Laurita, brand ambassador for Viking, for being my co-host. Highlights of the evening included meeting two icons:  Chef Jose Andres, recipient…

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Everyone on Instagram always asks @WhatsGabyCookin. Gaby Dalkin is the Pied Piper of the culinary world.  Gaby’s enthusiasm, encouragement, recipes and authenticity help her followers become even better home chefs all while having fun in the kitchen. Recently, Gaby joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom at the Merchandise…

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“There are differences but there’s more commonality in ethnic groups.  I try to find the common denominator of  ingredients in different cultures and apply it to what I do.”  Chef Bill Kim, UrbanBelly Recently, Chef Jaime Laurita and I had a kitchen chat in the Viking and La Cornue Showroom in Chicago with Chef Bill…

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