FIG goes Fancy Schmancy

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Richard H. Driehaus. If you live in Chicago you’ve probably heard the name. Especially if you listen to Chicago Public Radio, went to DePaul, visit a museum, or walk through Millennium Park. Richard H. Driehaus is a local philanthropist who is a huge supporter of the arts, architecture, and local culture and a two time DePaul graduate. He also has his own …

That’s weird, wild, funny stuff

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Catalyst Ranch is a unique Chicago venue that you have to see to believe. For years (literally), I have been looking at their website thinking about how cool it would be to do events there. It’s like a playground for adults with bright colors, unique furnishings, hammocks, antiques, a sweet vintage photo booth, and a monkey mascot! I could not imagine an …

Much Ado About Bacon

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If you haven’t already noticed, people like bacon. In the past year alone, we’ve witnessed the bacon explosion, pig roasts in every nook and cranny of the city, bacon showing up in unexpected places like candy and chocolate, Cochon 555, and, of course, last weekend’s Baconfest Pro Cookoff. There is a good reason for this – bacon is delicious. It’s decadent and fatty. It’s …

Our Little Tomato

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Justin and I are notoriously bad with plant life. While we admire chefs who grow their own food and are especially in awe of Uncommon Ground’s rooftop garden, we have never had much luck keeping even houseplants alive. Our herbs have always died after their first harvest and we have never attempted to grow fruits or vegetables. Bearing that in mind, …

What a Difference a Year Can Make, Chicago Gourmet 2009

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Last year, we were invited to Chicago Gourmet as “press members” because of this blog. Even though we’ve been dismal at updating the blog and I doubt we drove any real traffic to the event, we were more than happy to get invitations again this year. Sure, we didn’t love the event and would definitely not have paid $150 for …

Mac n Cheese n Bechamel n Cake n Chocolates

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This past weekend FIG catered a 40th birthday party with some unique buffet hors d’oeuvres. One of the highlights was a hors d’oeuvre that we are known for, Macaroni and Cheese Spoons. A bite sized portion of the yummy favorite that is far from what you would find in a blue box. A guest at the event told me that …

The Art of the Tasting

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If you’ve never planned a wedding or large event before you may not be aware of the term “tasting,” used a noun. A tasting is when you, your fiance or fellow host, possibly your event planner, or even your mom and dad come to “try it before you buy it.” Basically you get a free meal and we get to …

Saving Summer’s Bounty

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If your name doesn’t begin with Grandma or you just don’t have the time, patience, or food-fortitude for a day of canning try these easier methods for preserving food: FREEZING: Stew whole tomatoes for 5-20 minutes, depending on the size, and chill (in fridge). Place in an airtight container with at least 1″ of space at the top and freeze. …

Memories, Part 1

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Before FIG officially started (i.e. before we got a website), Justin and I were taking small jobs for family and friends but had no kitchen, no car, and no money. We cooked out of our home (shhh!, don’t tell) and borrowed cars to get to our jobs (thank you, Uncle David and The Vignocchis). This was a totally impractical scenario …

Young Cooks Tour

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Last week I had a chance to be a role model. I never thought I’d get this opportunity and I relished the chance to corrupt young minds…make that, “teach kids about food.” My Chicago, a Chicago Public Schools (CPS) precollege program that provides students the opportunity to explore, broaden and deepen their thinking skills while exploring Chicago communities, organized the day. …