WBEZ | Dolinsky Podcast http://www.wbez.org/tags/dolinsky-podcast Latest from WBEZ Chicago Public Radio en Chicago, meet your world champion barista http://www.wbez.org/blog/chicago-meet-your-world-champion-barista <p><a rel="attachment wp-att-28488" href="/dolinsky/2010/07/chicago-meet-your-world-champion-barista/28487 /img_3836"><img class="size-large wp-image-28488 " src="/sites/default/files/archives/blogs//IMG_3836-768x1024.jpg" alt="" width="495" height="659" /></a><code><div></div></code> Just back from London, Michael Phillips sips a cup of exquisitely-prepared coffee at the Intelligentsia store near Millennium Park, savoring his victory. ‚ <!--break-->Phillips was crowned <a href="http://www.worldbaristachampionship.com/2010-the-event" target="_blank">World Barista Champion </a>two weeks ago,‚ beating out more than 50 top baristas from around the globe. ‚ We talked about what it takes to be a world-class barista. <a rel="attachment wp-att-28489" href="/dolinsky/2010/07/chicago-meet-your-world-champion-barista/28487 /barista-champion"></a><a href="/sites/default/files/archives/blogs//Barista-Champion.mp3">World Barista Champion</a></p> Thu, 08 Jul 2010 07:00:00 -0500 http://www.wbez.org/blog/chicago-meet-your-world-champion-barista Thursday Podcast: Food &amp; Wine Best New Chef Michael Sheerin http://www.wbez.org/blog/thursday-podcast-food-amp-wine-best-new-chef-michael-sheerin <p><a rel="attachment wp-att-27161" href="/dolinsky/2010/06/thursday-podcast-food-wine-best-new-chef-michael-sheerin/27156 /img_3783"><img class="size-large wp-image-27161 " src="/sites/default/files/archives/blogs//IMG_3783-1024x768.jpg" alt="" width="502" height="377" /></a> <code> </code> <!--break--> Sure, it's an honor to be selected among the thousands of chefs each year as one of Food &amp; Wine Magazine's "<a href="http://www.foodandwine.com/bestnewchefs/mike-sheerin" target="_blank">Best New Chefs,</a>" but part of the deal is that you have to serve a dish at an elaborate party in Aspen, to a crowd of a thousand or so highly discernable palates from around the country, and then somehow convey your philosophy and method in a plate no larger than a person's hand. ‚ For the second time in the last decade, a chef from <a href="http://blackbirdrestaurant.com/" target="_blank">Blackbird</a> has been named to the list. ‚ First, it was Founder Paul Kahan; this year, <a href="http://www.foodandwine.com/bestnewchefs/mike-sheerin" target="_blank">Michael Sheerin</a>. ‚ After a stint at <a href="http://blackbirdrestaurant.com/" target="_blank">wd-50</a> in New York City, Sheerin returned to his native Chicago to take over the kitchen on West Randolph, and has been impressing ever since. ‚ At the event at the Aspen Meadows last Saturday night, he offered up sepia (cuttlefish) "noodles" with fried chocolate, cardamom tofu and green garlic. ‚ I caught up with him shortly before the event started. <a rel="attachment wp-att-27158" href="/dolinsky/2010/06/thursday-podcast-food-wine-best-new-chef-michael-sheerin/27156 /michael-sheerin"></a><a href="/sites/default/files/archives/blogs//Michael-Sheerin.mp3">Michael Sheerin</a> <a href="http://itunes.apple.com/us/podcast/adventures-in-urban-eating/id350636703">Subscribe to this podcast.</a></p> Thu, 24 Jun 2010 07:00:00 -0500 http://www.wbez.org/blog/thursday-podcast-food-amp-wine-best-new-chef-michael-sheerin Coffee talk with the man behind coffee.org http://www.wbez.org/blog/coffee-talk-man-behind-coffeeorg <p><a rel="attachment wp-att-26496" href="/dolinsky/2010/06/coffee-talk-with-the-man-behind-coffee-org/26495 /bmf_4805"><img class="size-full wp-image-26496" src="/sites/default/files/archives/blogs//BMF_4805.jpeg" alt="" width="400" height="204" /></a><code><div></div></code> Most coffee drinkers could care less about arabica versus robusta. ‚ But William McClure thinks about the two main types of coffee beans pretty much everyday. ‚ <!--break-->The CEO of <a href="http://www.coffee.org/" target="_blank">coffee.org</a> is a middleman - shipping out thousands of pounds of coffee to people and businesses all over the country, everyday. ‚ I sat down with McClure last week at <a href="http://www.sienabymaria.com/" target="_blank">Siena by Maria Coffee Shop</a> in Lincoln Park, to talk about the business of importing, shipping and marketing coffee online these days. <a rel="attachment wp-att-26497" href="/dolinsky/2010/06/coffee-talk-with-the-man-behind-coffee-org/26495 /coffee-org"></a><a href="/sites/default/files/archives/blogs//Coffee.org_.mp3">Coffee.org</a> <a rel="attachment wp-att-26498" href="/dolinsky/2010/06/coffee-talk-with-the-man-behind-coffee-org/26495 /bmf_4797"><img class="size-full wp-image-26498" src="/sites/default/files/archives/blogs//BMF_4797.jpeg" alt="" width="400" height="309" /></a></p> Thu, 17 Jun 2010 08:30:00 -0500 http://www.wbez.org/blog/coffee-talk-man-behind-coffeeorg All you can eat meat: Churrasco city in the podcast vault http://www.wbez.org/blog/steve-dolinsky/all-you-can-eat-meat-churrasco-city-podcast-vault <p><p style="text-align: center; "><img class="size-full wp-image-24691" width="440" height="402" alt="" src="/sites/default/files/archives/blogs//churrasco.jpg" /><br /><em>Churrasco with chimichurri and parmesan fries</em></p><p>With a couple of new steakhouses hitting River North this season - <a target="_blank" href="http://www.bennyschophouse.com/">Benny's</a> is already open, <a target="_blank" href="http://www.mastrosrestaurants.com/">Mastro's</a> will be opening in July - I thought we'd go back in time a bit, to when there were only a dozen or so meat joints downtown. When <a target="_blank" href="http://www.fogodechao.com/">Fogo de Chão</a> opened its doors on North LaSalle a few years ago, the city was abuzz in beef, especially the all-you-can-eat format. Here's the story I did for &quot;The World&quot; on Public Radio International.</p><p style="text-align: left; "><a href="/sites/default/files/archives/blogs//Churrasco.mp3"><u>Churrasco</u></a></p><p>&nbsp;</p></p> Thu, 03 Jun 2010 07:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/all-you-can-eat-meat-churrasco-city-podcast-vault From the podcast vault: Bite By Bite - Mexico http://www.wbez.org/dolinsky/2010/05/from-the-podcast-vault-bite-by-bite-mexico/23436 <p><p style="text-align: center; "><a rel="attachment wp-att-23437" href="/dolinsky/2010/05/from-the-podcast-vault-bite-by-bite-mexico/23436 /mexican-regions-map"><img class="aligncenter size-full wp-image-23437" alt="" width="404" height="304" src="/sites/default/files/archives/blogs//mexican-regions-map.gif" /></a></p><p>In honor of Mexican President Felipe Calderón&rsquo;s&nbsp;<a target="_blank" href="http://www.youtube.com/watch?v=xyBUraNDIZE">visit to the U.S.</a>, and the fact Rick Bayless <a target="_blank" href="http://www.huffingtonpost.com/2010/05/19/details-emerge-on-rick-ba_n_580694.html">cooked him dinner</a> last night at the White House, I'm replaying part of a series I did for &quot;848&quot; on WBEZ, entitled &quot;Bite By Bite.&quot; &nbsp;Each month, I would explore a given country's regional foods, via a handful of local restaurants. Hope you enjoy this culinary sound tour of regional Mexico in Chicago, and as they say, Buen Provecho!</p><p><a href="/sites/default/files/archives/blogs//Bite-By-Bite-Mexico.mp3">Bite By Bite-Mexico</a></p></p> Thu, 20 May 2010 07:00:00 -0500 http://www.wbez.org/dolinsky/2010/05/from-the-podcast-vault-bite-by-bite-mexico/23436 From the podcast vault: Intelligentsia Coffee http://www.wbez.org/dolinsky/2010/04/from-the-podcast-vault-intelligentsia-coffee/19287 <p><p style="text-align: center;"><a href="/dolinsky/2010/04/from-the-podcast-vault-intelligentsia-coffee/19287 /intelligentsia-2" rel="attachment wp-att-19525"><img height="231" width="540" alt="" src="/sites/default/files/archives/blogs//Intelligentsia.jpg" class="aligncenter size-full wp-image-19525" /></a></p><p>Getting your daily jolt of caffeine has become a little political as of late. Like its cousin, chocolate, coffee growers also face issues of fair trade practices. Chicago-based Intelligentsia has been on the cutting edge of sourcing not only great beans, but also finding growers who are taking a more responsible approach with the land, as well as their employees. This story originally aired on Public Radio International's &quot;The World,&quot; shortly after Intelligentsia opened their new store near Millennium Park. </p><p><a href="/sites/default/files/archives/blogs//Intelligentsia.mp3">Intelligentsia Coffee</a></p></p> Thu, 01 Apr 2010 07:00:00 -0500 http://www.wbez.org/dolinsky/2010/04/from-the-podcast-vault-intelligentsia-coffee/19287 Thursday Podcast: Previewing Vegas Uncork'd http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-previewing-vegas-uncorkd <p><p style="text-align: center;">&nbsp;<a rel="attachment wp-att-17975" href="/dolinsky/2010/03/thursday-podcast-previewing-vegas-uncorkd/17971 /img_3213"><img height="461" width="346" class="size-full wp-image-17975" src="/sites/default/files/archives/blogs//IMG_3213.jpg" alt="" /></a> <br /><em>Pajama Party Brunch at Simon in Vegas (photo by Steve Dolinsky)</em></p> <p style="text-align: left;">Aspen has the Food &amp; Wine Classic, South Beach just had its own Wine &amp; Food event, and we all know Chicago Gourmet&rsquo;s weekend is slated for mid-September. In Vegas, they&rsquo;ve been running Vegas Uncork&rsquo;d the last few years, and this year is no different. In a city that brags about its world-class, celebrity chefs, this is the one time of year (Mother&rsquo;s Day weekend) when all of these big names actually are in town, working the line, serving customers and teaching classes. I spoke with Erika Pope, the Director of Publicity for Vegas Uncork&rsquo;d last weekend about what to expect this year.</p><p>Oh, in case you&rsquo;re wondering what that picture above has to do with anything? It&rsquo;s from Simon Restaurant &amp; Lounge at Palms Place, where they have a &ldquo;Pajama Party Brunch&rdquo; every Sunday. I talked with Erika there, and so we just had to show you how the servers and hostesses come to work.</p><p style="text-align: center;"><a rel="attachment wp-att-18185" href="/dolinsky/2010/03/thursday-podcast-previewing-vegas-uncorkd/17971 /vegas-uncorkd-2"><img height="269" width="400" title="" alt="" src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-17/Vegas-Uncorkd.jpeg" /><br /></a></p> <p><a href="/sites/default/files/archives/blogs//Vegas-Uncorkd.mp3"><br /></a></p></p> Thu, 18 Mar 2010 08:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-previewing-vegas-uncorkd Thursday Podcast: The Modern Mixologist http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-modern-mixologist <p><p style="text-align: center;"><img height="325" width="361" class="size-full wp-image-17360 aligncenter" src="/sites/default/files/archives/blogs//Modern-Mixologist_0001.jpg" alt="" /></p> <p style="text-align: left;">I've been a recreational cocktail enthusiast for the past year or so, and I continue to be drawn to these new compendiums about our cocktail culture. Whereas Dale DeGroff is considered one of the Masters, Tony Abou-Ganim is certainly on par with the best of the best in the U.S. these days. He's worked at the Bellagio in Vegas and does a ton of consulting around the country. <!--break-->His new book is both fascinating - from a historical perspective - as well as informational, with all sorts of helpful photos on techniques, tools and other miscellaneous requirements to becoming a better bar chef. I spoke with Tony at Drinks Over Dearborn last week, as he stopped in town on his book tour.</p> <p style="text-align: left;">&nbsp;</p> <p style="text-align: center;"><em><img height="346" width="259" class="size-full wp-image-17362" src="/sites/default/files/archives/blogs//IMG_3149.jpg" alt="" /></em><em><br />Tony Abou-Ganim doing what he does <br />best (photo by Steve Dolinsky)</em></p> <p style="text-align: center;"><img height="346" width="259" class="size-full wp-image-17364" src="/sites/default/files/archives/blogs//IMG_3145.jpg" alt="" /> <br /><em>A Boston Shaker is key to any mixology<br /> (photo by Steve Dolinsky)</em></p><p style="text-align: center;"><img height="205" width="275" class="size-full wp-image-17365" src="/sites/default/files/archives/blogs//IMG_3147.jpg" alt="" /><br /><em>A Modern Mixologist's tool belt <br />(photo by Steve Dolinsky)</em></p></p> Thu, 11 Mar 2010 07:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-modern-mixologist Thursday Podcast: Stirring it up with Barbara Lynch http://www.wbez.org/dolinsky/2010/03/thursday-podcast-stirring-it-up-with-barbara-lynch/16532 <p><p style="text-align: center;"><img height="400" width="400" align="left" src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-17/stir.jpg" style="margin-right: 15px;" alt="" /></p><p style="text-align: left;"><a href="http://barbaralynch.com/" target="_blank">Barbara Lynch</a> loves vegetables. She'll eat pretty much anything from the ground that's been harvested or picked by some local farmer. But she's also a savvy restaurateur and one of the most talented chefs - male or female - in the country. The Boston native has been as prolific as Rich Melman but with the focused culinary zeal of a Paul Kahan.</p> <p style="text-align: left;">Her story is remarkable: growing up in the projects in South Boston (Southie), with her seven siblings and a single mother, she has literally worked her ass off, <em>staging</em> in Italy, paying her dues&sbquo;&nbsp;and learning from the masters. She's about to open her 9th restaurant - in Boston of course - and is now touring on her first cookbook, <span style="text-decoration: underline;">Stir - Mixing It Up In The Italian Tradition</span>. I met Lynch at <a href="http://www.lulacafe.com/" target="_blank">Lula</a> in Logan Square this week - over a plate of beets and winter greens - to talk about her career, her love of all things Italian and how to make chicken taste good.</p> <p style="text-align: left;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">&nbsp;</p></p> Thu, 04 Mar 2010 07:00:00 -0600 http://www.wbez.org/dolinsky/2010/03/thursday-podcast-stirring-it-up-with-barbara-lynch/16532 Thursday Podcast: After 10 Years, Bin 36 Gets Cheesy http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-after-10-years-bin-36-gets-cheesy <p><div style="text-align: center;"><img height="800" width="600" src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-17/bin.jpg" title="" alt="" /><br /><em>Bin 36 in North River (photo by Steve Dolinsky)</em></div><p style="text-align: left;">Dan Sachs and his partners had seen enough. Like a 50-something housewife in Orange County who's seen too much sun, his beloved Bin 36 desperately needed a facelift. Ten years in business had taken its toll, and so, after some soul-searching (and a marathon construction project that closed the restaurant for three days after Valentine's Day) they put in a new floor, ripped out some wooden cases - revealing the giant windows along Dearborn - and gave the place the once-over. The changes weren't just cosmetic. Sachs and his Executive Chef, John Caputo also performed a ritual gutting of the menu, jettisoning the all-too familiar salads, pizzas and hummus, and reinvigorating it with a new mission: to become the de facto cheese destination in Chicago.</p><p style="text-align: left;">The new&sbquo;&nbsp;<a href="http://www.bin36.com/index.php">BIN 36</a> has debuted a bistro-inspired menu with an expanded cheese list including eight flights of artisanal cheese, plus cheesy snacks and appetizers such as gougeres with truffle honey and brown sugar-cured pork loin chops.</p><p style="text-align: left;">The new menu can also be paired with wine from BIN 36's numbered bin system. Sachs says the purpose of the new menu is to make the number of varieties and special terminologies associated with cheese seem less intimidating.</p><p style="text-align: left;">Starting in early April, BIN 36 will begin hosting hands-on cheese classes led by Chef Caputo. Class topics include:</p><p style="text-align: left;">- &nbsp; &nbsp; &nbsp;<strong>Cheese 101</strong>&nbsp;which will cover characteristics of cow, sheep and goat's milk cheeses and how cheese is made.</p><p style="text-align: left;"><strong> </strong> - &nbsp; &nbsp; &nbsp;<strong>Cheese 102&nbsp;</strong>which will focus on individual cheese types. &nbsp;</p><p style="text-align: left;">Some of the new cheese flights include:</p><p style="text-align: left;">- &nbsp; &nbsp; &quot;So You Think You Know Cheddar&quot;&nbsp;-- a selection of four types of cheddar with notes ranging from mango and vanilla to lavender and ground coffee beans.</p><p style="text-align: left;">- &nbsp; &nbsp; &quot;No Need to Sing the Blues&quot; -- a selection of four different blue cheeses</p><p style="text-align: left;">- &nbsp; &nbsp; &quot;Ooh, Ooh That Smell&quot; -- four stinky cheeses from Europe</p><p style="text-align: left;">- &nbsp; &nbsp; &quot;Cows Through the Ages&quot; -- a progression of four cow's&sbquo;&nbsp;milk cheeses from different aging processes</p><p style="text-align: left;">- &nbsp; &nbsp; &quot;Fat Cats&quot; -- four super-creamy, butterfat-laden cheeses</p><p style="text-align: left;">- &nbsp; &nbsp; &nbsp;&quot;A Cow, a Sheep, a Goat and a Buffalo Walk into a Bar...&quot;</p><p style="text-align: center;"><img height="800" width="600" src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-17/bin 2.jpg" title="" alt="" /><br /><em>Bin 36 co-owner Dan Sachs with his favorite blue (photo by Steve Dolinsky)</em></p><p style="text-align: left;">I spoke with Dan Sachs this week, to talk more about why he decided to give Bin 36 a facelift, and what it means for his other property in Wicker Park, Bin Wine Cafe. <a href="/sites/default/files/archives/blogs//Bin-36-Cheese.mp3">Bin 36 Cheese</a></p></p> Thu, 25 Feb 2010 07:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/thursday-podcast-after-10-years-bin-36-gets-cheesy