David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David is a regular contributor of restaurant reviews and food-related articles for Chicago Tribune, Chicago Sun-Times, TimeOut Chicago, Local Beet, and Chicago Reader, which published his seven-part guide to regional Mexican food in the city. He has also contributed food writing to blogs such as the Local Beet and Grubstreet Chicago. With his friend Michael Gebert (creator of Sky Full of Bacon video podcasts), he hosted a cable documentary on Hispanic chow at Chicago's Maxwell Street Market,and has just completed working on a video about Taste of Melrose Park. A returning guest on WLS and WGN AM radio, David produces the "Soundbites" series on the James Beard-nominated Eight Forty-Eight (Chicago Public Radio, WBEZ, 91.5FM); these radio pieces examine how Chicago chefs use sound in their kitchens; listen here: http://tiny.cc/QpCTA. David was featured on "Good Morning, America," "Chicago, Tonight," and Nippon TV when he developed recipes for preparing seasonal cicadas, which invaded Chicagoland during the spring of 2007. More information, including writing samples and bug-cooking videos, can be found at www.dchammond.com.
Carnivore opened late last summer, and we've been there a few times to pick up meat and fish. The boys at Carnivore now also offer lunch. Stopping in for a sandwich is a good way to sample their hand-crafted wurst.
Like Graceland itself, the kitchen is not fancy, not "rich," but rather surprisingly human-sized and – by reason of the fact that one of the most influential pop culture figures in world history lived and ate there – wonderful.
It's rare that I'm hungry in the morning, but I had a breakfast dish at Bar Takito that made me (compelled, forced, gave me no reason not to) keep eating it: I had thirds, I could hardly stop. It was wonderful. The object of my affection was a bowl of Carolina Gold rice with big kernels of choclo (chewy, lush Peruvian corn), some crushed pistachios and pickled vegetables.
The knives are made by Calphalon, and the way they work is that the slots in the knife-holding block contain ceramic sharpeners so that every time a knife is removed or replaced in the block, the blade slides along the sharpeners, which automatically sharpen the knife, the literature says, "at the correct angle."
Quest Food Management is Looking for Food Service workers to work at Riverside Brookfield High School and other local schools in the area. Food Service experience a plus. If interested call 630-430-4242. Must make appt. to fill out application