Amy Cavanaugh
Dining editor @ChicagoMag. Editor of American Weekender, https://t.co/aXcSJxa7FP
Articles
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6 days ago |
americanweekender.substack.com | Amy Cavanaugh
Welcome to the weekend!Today we’re taking you into the heart of the Mississippi Delta, a region many of us first associate with blues music. We’ll hit a great blues club, of course, but we’ll also share our picks for breakfast, lunch, snacks, and dinner, along with a nice hotel and food shop to round out your visit.
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1 week ago |
chicagomag.com | Amy Cavanaugh
Classics are classics for a reason. But at Gus’ Sip & Dip, the new River North cocktail bar from beverage director Kevin Beary and bar manager Scott Kitsmiller, classic cocktails are rethought with such a laser focus that they can make you think about a drink you’ve imbibed for years in a whole new way. Take the gin gimlet. Typically made with equal parts Rose’s lime juice and gin, here it’s made with gin, housemade lime cordial, and a drop of absinthe that fully opens the drink up.
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2 weeks ago |
americanweekender.substack.com | Amy Cavanaugh
Welcome to the weekend! Spring is here and for April’s Weekend Getaway newsletter, we’re headed toCharlottesville, Virginia. The college town in the Blue Ridge Mountains is home to the University of Virginia and makes for a great getaway for folks in D.C. It’s also a short drive from other cities and towns in the Mid-Atlantic region.
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3 weeks ago |
chicagomag.com | Amy Cavanaugh
Like many people these days, I’m obsessed with tinned fish. A peek into my pantry reveals two dozen cans, from Portuguese squid to Massachusetts mussels. Yet despite living a few blocks from Lake Michigan, I had no species from the Great Lakes. The Grand Rapids, Michigan–based Great Lakes Tinned Fish changed that.
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3 weeks ago |
l8r.it | Amy Cavanaugh
Like many people these days, I’m obsessed with tinned fish. A peek into my pantry reveals two dozen cans, from Portuguese squid to Massachusetts mussels. Yet despite living a few blocks from Lake Michigan, I had no species from the Great Lakes. The Grand Rapids, Michigan–based Great Lakes Tinned Fish changed that.
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