Chicago's Culinary Scene with Bill Daley

By Margaret McSweeney | March 24, 2016 |

Chicago’s culinary scene is hot even in the cold weather.  Bill Daley, an esteemed food writer at Chicago Tribune, chats about trends, favorite pizza and fun foodie events.

 

Bill Daley of Chicago Tribune

Bill Daley of Chicago Tribune

Spring in Chicago will be breezy and cheesy.  On April 3, bring your appetite to Chicago Pizza Summit where twelve Chicago eateries will serve delicious creations.   (On a side note, Bill is a thin crust aficionado and enjoys the pizza at Antica Pizzeria.)  Chicago will also host Cheesetopia, featuring forty small artisan cheese makers from the midwest on April 10th. And if that’s not enough cheese for you, there’s always Chicago Tribune’s Food Court, a delicious Mac and Cheese Showdown on April 11th at Macy’s Culinary Studio featuring Chef Cleetus Friedman of Caffe Baci and Marielo Bolanos of MAD Social.

A photo with James Beard 2015 Outstanding Restaurateur, Donnie Madia and my friend Barbara Lazaroff at Nico Osteria.

A photo with James Beard 2015 Outstanding Restaurateur, Donnie Madia and my friend Barbara Lazaroff at Nico Osteria.

Chicago continues to be a culinary capital and a delicious destination.  The prestigious James Beard Awards aka “The Oscars of Food,” will once again be held in the Windy City on May 2nd.  Bill Daley attributes the success of Chicago’s food scene to the dedication of committed restaurateurs, excellent chefs like Rick Bayless, and the fact that Chicagoans are open to new culinary concepts and tastes.  Trends in the Chicago food scene include ramen noodles, kimchee, and entrees served in bowls.

What are your favorite restaurants in Chicago?

Savor the day!

P.S. Since we are celebrating a Spring of Cheese, here is one of my favorite recipes for  Mac N Cheese, provided by The Henry Root in London. The secret ingredient is Truffle Oil.

British Mac N Cheese! A recipe from Henry Root in London.

British Mac N Cheese! A recipe from Henry Root in London.

Henry Root Mac N Cheese (makes 10 portions!)
2000 ml Milk – simmer and infuse with thyme and garlic
200g Butter and 200g flour –  melt butter and add flour, cook for 2 mins.
Slowly pour milk into flour and butter mix
Add parmesan, salt and pepper to taste
Add couple of drops of truffle oil
Add 1 kg of cooked macaroni to finish
Then put it in the oven to brown the top slightly
Ok.  Here are some tips along with conversion charts.
Note: 2000 Mls is roughly equal to a quart of milk.  200 g is a little under one cup, 2 sticks of butter.

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