Avec opened in October 2003 as a partnership between Chef Paul Kahan, restaurateur Donnie Madia and wine steward, Eduard Seitan. They have since opened a second location and offer national delivery of their dishes. Chef Paul Kahan is well known throughout Chicago for his outstanding culinary feats in 11 restaurants. He grew up around food…
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Cheese is that magnificent food that adds that extra special creaminess, flavor, and rich mouthfeel to about any recipe. It’s what makes a meal memorable whether it be the oozing out between two slices of grilled bread, the glorious stretch on pizza, or the extra flavor, and texture on a charcuterie board. Artisan cheeses are…
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Chef Junghyun Park was raised in Seoul wherefrom his middle school years, he dreamed of being a chef. While there he attended Kyung Hee University to study culinary science. After graduation, Chef Park moved to London, then Australia, to hone his culinary skills before returning to Seoul to serve as chef de cuisine at Jungsik.…
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The closing of restaurants due to the pandemic was permanent for some, others are just beginning to see the light at the end of the tunnel, while others stepped up to help their communities in any way they could. The restaurants that remained open held their own with takeout and delivery. Virtual restaurants began to…
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Dieting on the Back Burner? Many people have gained weight or have put their diets/health on the back burner since the pandemic began, but since things are steadily going back to normal, many people are trying to compensate for their yearlong cheat day by eating healthy. Some people have been able to get back to…
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Non-dairy products are booming and expanding. A few things helped us get to this point; one being cultural diversity (thank you coconut milk!) and the broadened ingredient list that diversity contributes to, two being health and wellness movements, and three being sustainability practices combined with people trying to curb their carnivorous and glutinous habits. Why You Might…
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COVID 19 Takes Its Toll In 2020, the nation embraced remote work, social distancing, and wearing masks amid the COVID-19 pandemic. The health crisis necessitated massive shifts in American culture. As American businesses, restaurants and consumers were enthusiastically working on programs to reduce waste and carbon footprint, the pandemic put programs on hold placing a…
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Versatility affords operators the ability to test new concepts You’ve got a popular salad on your menu. So you decide to take some of the same ingredients and create a flatbread. That’s a success. So you decide to create a bowl. That works. Then a pizza and finally, a sandwich. Now you have not one,…
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People have known for years that Mediterranean cuisine is healthy for you. Certain Middle Eastern foods have always been familiar for quite a while, like hummus, falafel, and kabobs. But there is so much more to enjoy from these regions. Spices and flavors from the Mediterranean and the Middle East have begun to trend. These…
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From nori, the seaweed paper used in sushi, to a topping on shrimp burgers, there’s no doubt that seaweed is gaining in popularity. You may not know that there are a staggering variety of seaweeds, almost 600 subtypes, and they all vary in texture, color, and shape. These include Kelps, Dulse, Hijiki, Kombu, Arame, Wakame,…
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