WBEZ | breakfast http://www.wbez.org/tags/breakfast Latest from WBEZ Chicago Public Radio en Morning Shift: Food for thought (and a chocolate croissant, too) http://www.wbez.org/programs/morning-shift-tony-sarabia/2013-08-21/morning-shift-food-thought-and-chocolate-croissant <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/CSA-Flickr- Edsel L.jpg" alt="" /><p><p>We critique some new breakfast options at Starbucks, and offer new ways to deal with your Community Supported Agriculture (CSA) provider. And, a shooting on a CPS &quot;safe passage&quot; route raises questions as the new school year approaches.&nbsp;</p><p><iframe allowtransparency="true" frameborder="no" height="750" src="//storify.com/WBEZ/morning-shift-48/embed?header=false" width="100%"></iframe><script src="//storify.com/WBEZ/morning-shift-48.js?header=false"></script><noscript>[<a href="//storify.com/WBEZ/morning-shift-48" target="_blank">View the story "Morning Shift: Food for thought (and a chocolate croissant, too)" on Storify</a>]</noscript></p></p> Wed, 21 Aug 2013 08:41:00 -0500 http://www.wbez.org/programs/morning-shift-tony-sarabia/2013-08-21/morning-shift-food-thought-and-chocolate-croissant Starbucks and Dunkin’ Donuts launch new breakfast treats from outrageous to sublime http://www.wbez.org/news/culture/starbucks-and-dunkin%E2%80%99-donuts-launch-new-breakfast-treats-outrageous-sublime-108390 <p><p dir="ltr"><em>Updated 6:14 p.m.</em></p><p dir="ltr">Fast food breakfast offerings have exploded in recent years with chains competing fiercely for your morning dollar.</p><p dir="ltr">But recent weeks have brought some especially enticing offerings to Chicago.</p><p dir="ltr">While the whole country got McDonald&rsquo;s egg white sandwiches earlier this year, only Chicago and Fort Meyers got the experimental Dunkin&rsquo; Dog this week for a limited time.</p><p dir="ltr">Chicago was also chosen as one of the early sites for the roll out of Starbucks new upscale pastries from San Francisco based La Boulange. The <a href="http://articles.chicagotribune.com/2013-08-09/business/ct-biz-0809-starbucks-pastry-20130809_1_la-boulange-starbucks-ceo-howard-schultz-starbucks-spokeswoman">Chicago Tribune reports</a>&nbsp;that they will include chocolate croissants, lemon loaves and chewy chocolate meringues.</p><p dir="ltr">We couldn&rsquo;t yet try the fancy new Starbucks offerings but we did stop in Dunkin&rsquo; Donuts this morning to try the Dunkin&rsquo; Dog ($1) as well as the glazed donut breakfast sandwich which came to town last month.</p><p><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Screen%20Shot%202013-08-13%20at%2010.26.58%20AM.png" style="height: 178px; width: 300px; float: right;" title="Dunkin' Dog at Dunkin' Donuts. (WBEZ/Monica Eng)" /></p><p dir="ltr">The dogs are two cheesy Ekrich sausage links wrapped in a soft, slightly sweet dough. Not much bigger than a wiener wrap, it delivers a good chew and nice smoky finish for a mere 180 calories &mdash; that is if you eat just one.&nbsp;</p><p dir="ltr">The glazed doughnut breakfast sandwich, however, is kind of a wreck. Its sweetness plays nicely off the salty bacon, but the split doughnut falls apart in your hands and turns them into a sticky mess. Don&rsquo;t even think about driving while you&rsquo;re eating this. &nbsp; &nbsp;</p><p dir="ltr">Once we get our hands on the new Starbucks La Boulange pastries, set to launch August 20, we will discuss them on the Morning Shift. But in the meantime, tell us about your favorite grab and go breakfast in Chicago.</p><p>I&rsquo;ll start: It&rsquo;s the rich and buttery Fritz Pastry ham and cheese croissant ($2.95) and a Metropolis iced coffee sold together at <a href="http://www.yelp.com/biz/dollop-lakeview-chicago">Dollop Coffee.</a></p><p><em>Monica Eng is a WBEZ producer. Follow her <a href="http://twitter.com/monicaeng" target="_blank">@monicaeng</a>.</em></p></p> Tue, 13 Aug 2013 10:19:00 -0500 http://www.wbez.org/news/culture/starbucks-and-dunkin%E2%80%99-donuts-launch-new-breakfast-treats-outrageous-sublime-108390 The most important meal of the day http://www.wbez.org/blogs/louisa-chu/2013-05/most-important-meal-day-107300 <p><p style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/garbageplatefranks.jpg" style="height: 413px; width: 620px;" title="Garbage Plate at Franks Diner in Kenosha, Wisconsin (WBEZ/Louisa Chu(" /></p><div class="image-insert-image " style="text-align: left;">Our recent <a href="http://www.wbez.org/blogs/louisa-chu/2013-05/chicago-diners-side-extra-crispy-stories-107167" target="_blank"><u>Curious City diner tour</u></a> focused on their stories and with arguably 151 years of history behind them, we didn&#39;t have nearly enough time to talk about the food, as least as far as I&#39;m concerned.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">And I&#39;m only talking about the specials here. It might take another century and a half to detail full menus. Take the Garbage Plate at <a href="http://franksdinerkenosha.com/" target="_blank"><u>Franks Diner in Kenosha</u></a>, Wisconsin. With five eggs, hash browns, green peppers, onions, optional jalapeños, and a choice of up to five meats (ham, bacon, sausage, SPAM, &quot;scratch-made&quot; corned beef hash, or chorizo), five cheeses (American, Cheddar, Swiss, pepper jack, or mozzarella), plus toast (house baked wheat, white, rye, or cinnamon swirl), any mathmeticians want to calculate the possibilities?</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">While the origin of Franks Garbage Plate is lost to history, not so for the Jumpball at <a href="http://moons.homestead.com/"><u>Moon&#39;s Sandwich Shop</u></a> on the Near West Side of Chicago. Owner Jim Radek said he created the dish based on a somewhat similar Italian specialty, in preparation and name, but no one could pronounce it so they just called it Jumpball instead. The cooks griddle an Italian sausage patty then chop it on the flat top, before folding into three eggs, potatoes, cheese, and onions. All served with toast.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/jumpballmoonssandwich.jpg" style="height: 414px; width: 620px;" title="Jumpball at Moon's Sandwich Shop in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">One of the most misunderstood notorious breakfast dishes in Chicago has got to be the Slinger at <a href="https://plus.google.com/114677185144883756604/about?gl=us&amp;hl=en"><u>Diner Grill on Irving Park Road</u></a>. Built on a bed of hash browns, made with real potatoes, grilled onions, two cheeseburger patties and two eggs fried to order, the chili is actually housemade. Culinary historians say the dish was invented sometime in the 1970s in St. Louis, where it&#39;s found on menus with so many variations that one blog has so far <a href="http://stlslinger.blogspot.com/"><u>covered 56 Slingers</u></a>.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/slingerdinergrill.jpg" style="height: 413px; width: 620px;" title="The Slinger at Diner Grill in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">Ironically the Deuces Wild at the late <a href="https://www.facebook.com/pages/Save-the-Ohio-House-Coffee-Shop/155051834659236?fref=ts"><u>Ohio House Coffee Shop</u></a> may have been the most restrained yet precisely prepared of all our diner breakfast specials. Two eggs, two pancakes, two bacon, two sausage &mdash; that&#39;s it and that&#39;s all she wrote.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/deuceswildohio.jpg" style="height: 413px; width: 620px;" title="Deuces Wild at Ohio House Coffee Shop in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">As I wrote previously, Executive Chef Daniel Traynor researched historic recipes including Pullman bread, plus a relish tray with pickled watermelon rind and Illinois Central salad dressing. For breakfast he serves a signature stuffed French toast, using Pullman bread. The restored Pullman cars first served local test dinners. I for one hope they do them again.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/pullmandiningcar.jpg" style="height: 413px; width: 620px;" title="Dining table on Pullman Sleeping Car Company, Chicago to New Orleans (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">Or test breakfast in bed cars, served all day and all night of course.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;"><em>Follow Louisa Chu on <a href="https://twitter.com/louisachu"><u>@louisachu</u></a>.</em></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/pullmansleepingcar.jpg" style="height: 413px; width: 620px;" title="Bed on Pullman Sleeping Car Company, Chicago to New Orleans (WBEZ/Louisa Chu)" /></div></div></div></div></div></div><p>&nbsp;</p></p> Wed, 22 May 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-05/most-important-meal-day-107300 Something You Should Eat: breakfast bread pudding from M. Henry http://www.wbez.org/blog/steve-dolinsky/something-you-should-eat-breakfast-bread-pudding-m-henry <p><p>Several years ago while on a trip to San Francisco, I managed to devour a luscious bread pudding from the legendary <a href="http://www.tartinebakery.com/">Tartine Bakery</a> on a Sunday morning. Then about two years ago, I felt as if I had experienced it all over again, except this time it was in Andersonville, at <a href="http://www.mhenry.net/">M. Henry</a> during brunch. &nbsp;It turns out there's more than coincidence involved.</p> <object height="281" width="500"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=16328987&amp;server=vimeo.com&amp;show_title=0&amp;show_byline=0&amp;show_portrait=1&amp;color=c40215&amp;fullscreen=1&amp;autoplay=0&amp;loop=0" /><embed height="281" width="500" src="http://vimeo.com/moogaloop.swf?clip_id=16328987&amp;server=vimeo.com&amp;show_title=0&amp;show_byline=0&amp;show_portrait=1&amp;color=c40215&amp;fullscreen=1&amp;autoplay=0&amp;loop=0" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always"></embed></object></p> Tue, 02 Nov 2010 13:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/something-you-should-eat-breakfast-bread-pudding-m-henry