With Chinese New Year almost here (Jan. 26), several foods take on special significance: oranges, dried oysters and noodles. Signifying long life, these culinary staples are rarely made from scratch, but at Yu's Mandarin, in Schaumburg, IL, they make hundreds of pounds of noodles everyday. I spoke with Xuan Hong, the restaurant's owner, about why they make them everyday.
Ever dreamed of learning about French pastries from the people who actually made it world-famous? Chicago pastry chef Mark Seaman (Marked For Dessert) is leading a 10-day tour of Paris and Lyon in April, taking less than a dozen aficionados to see and learn first-hand from the best pastry people in the world. There are still a few spots left... 2009-01-08Pastry_Trip