day-to-day activities

This Week in Food #287: Microgreens and Poached Shrimp

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8112138%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week Chef Wook Kang is back with me talking about a variety of subjects. We begin with banana bread and move on to poached shrimp, microgreens and much more food. Do you think restaurants are getting too casual? Do you think food grown locally… Continue reading This Week in Food #287: Microgreens and Poached Shrimp

day-to-day activities

This Week in Food #285: Food News for June

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8109344%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week, Wook Kang is back for another thrilling episode of This Week in Food. We talk about all the doings here at school, the bread guild and the fun extra classes we are doing. We talk about foods that make you sleep better and… Continue reading This Week in Food #285: Food News for June

day-to-day activities

This Week in Food #284: LIncoln Park Conservatory

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8107790%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week I’m solo, just Chef Tom out in front of the Lincoln Park Conservatory adjacent to the Lincoln Park Zoo. It’s a gorgeous day here in Chicago. I wanted to talk about some things that were on my mind. First, a bit about Mark… Continue reading This Week in Food #284: LIncoln Park Conservatory