Lisa Shames
Writer and Editor at Freelance
Former dining/senior editor at CS magazine, U.S. contributor for So Good pastry magazine
Articles
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2 weeks ago |
opentable.com | Lisa Shames
Ever since she won “Top Chef” in 2008—the first woman chef to do so at the time—Stephanie Izard has been at the forefront of Chicago’s culinary scene. She followed that win with a James Beard Award in 2013 for Girl & the Goat, which remains a tough reservation to snag. But she always finds time to eat at some of her favorite Windy City restaurants. “Chicago chefs just cook with lots of heart and hustle,” Izard says.
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2 weeks ago |
chicago.eater.com | Lisa Shames
Even before he stood up to accept his award for Best Chef: Northwest and Pacific at last year’s James Beard Awards for his work at Portland, Oregon, Haitian restaurant Kann, Gregory Gourdet stood out among the sea of traditional black tuxes, white shirts, and black bow ties. The bright colors on the top portion of his suit coat could be seen from a distance.
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3 weeks ago |
chicago.eater.com | Lisa Shames
Chicago will once again be a hotspot for restaurant and bar folks from across the country as they gather here for the annual James Beard Awards, the American hospitality industry’s glitziest awards gala, on Monday, June 16, at the Lyric Opera House. Leading up to the ceremony, the city will host a variety of events ranging from a mariscos patio party and a panel discussion on the changing landscape of food criticism to a cocktail party with some of the world’s best bars represented.
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3 weeks ago |
opentable.com | Lisa Shames
MICHELIN-Starred Esmé’s chef dives into a Chicago-style steakhouse This swanky spot is a collaboration between acclaimed chef Jenner Tomaska and Chicago’s prolific Fifty/50 Group.
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3 weeks ago |
chicagomag.com | Lisa Shames
If you cut the veggies too large, the brine won’t penetrate all the way through. Flamm’s rule of thumb: Dice them small enough so you will get a bit of every veggie in each bite. For his Korean-influenced Italian beef, Lim ups the giard’s funky complexity by leaning into kimchi elements, adding Korean finger chiles, ginger, and shishito peppers. “We showcase the fermentation versus the pickle aspect,” he says.
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RT @ChicagoMag: Think you've seen it all? This rooftop bar has an outdoor pull-string shower to cool you off, reports @lisashames https://…
RT @WBEZreset: Reset kicks back and sips a couple drinks with food writer @LisaShames and hospitality professional Aneka Saxon, who emphasi…
RT @smalls2672: Best take I've seen so far in regards to Trump's assination attempt. https://t.co/FzIETVoP9N
