Steve Dolinsky's Audio Podcast

Taking the day off... have a great Turkey Day.

After 37 years on West Belmont, Gene's Sausage Shop has opened its second location, this time in Lincoln Square, in the legendary former Meyer Delicatessen space.  I spoke with Yolanda Luszcz, whose family has spent the past two years overhauling the space to turn it into a true European grocery store - complete with dozens of homemade sausages and other beef and pork-related products.  More info at www.genessausage.com

The third annual Pinot Days comes to Chicago this weekend, with wine dinners, private seminars and a grand tasting event at Navy Pier on Saturday, November 14th, from 1 - 5 p.m.  I spoke with Co-Founder Lisa Rigisich at Bin Wine Cafe about the annual taste-a-thon.  More info on tickets and events at www.pinotdays.com

The sophomore follow-up to their popular "Artisan Bread in Five Minutes a Day," authors Jeff Hertzberg, M.D. and Zoë François stopped through Chicago on their book tour to talk with me about their latest project.  This book has a lot of great information for gluten free bakers, by the way.  More information about the book at www.healthybreadinfive.com

It's not everyday a chef gets to go to New York City to cook at the legendary James Beard House, but two Chicago chefs are about to head East for a big dinner next week.  Chefs Rodelio Aglibot of Sunda, and his colleague, James Gottwald of Rockit Ranch Productions (and Exec. Chef of Rockit Bar & Grill) will be cooking at the Beard House on Nov. 6.  I spoke with them this week to find out what kind of prep is involved for such a dinner.

Fans of Urban Belly rejoice: Belly Shack just opened this week beneath the Blue Line stop at Western Ave. in Chicago.  The concept is Asian/Latin sandwiches, along with some creative soft serve.  I spoke with owner Bill Kim just two hours after he opened the doors, to talk about this new concept. More info at the Belly Shack website.

Three years ago last week, the great gastronome and New York Times writer/editor R.W. "Johnny" Apple Jr. passed away. The man was the last of a rare breed; pure old school journalist and boy, could he eat. Every year around this time, I replay one of the highlights of my career: having lunch at Topolobampo with the legend then interviewing him about his latest book about eating and lodging in North America.

For the second year in a row, Chicago pastry chef and instructor Mark Seaman is planning an International Pastry Tour through France, May 10-20, 2010.  If you have an insatiable appetite for macarons, chocolat and butter, this is the tour for you.  More information at www.markedfordessert.com

The city's 2nd annual food and wine extravaganza was a huge hit this year. Cooking demos, tastings and schmoozing with Chicago culinary elite made for a delicious weekend in Millennium Park. I spoke with chef Mario Santiago (May St. Cafe) about his participation, and the reaction from chefs at the event this year.

On October 4th, Chicago's Bin 36 is holding its annual "Harvest Fest," which gives people the chance to custom-blend and create their own wines (which will be professionally bottled in California).  I spoke with co-owner Dan Sachs about how it works.  For more information about the event, go to www.bin36.com

Seedling has become one of the biggest names on the local fruit scene in Chicago the past few years.  Owner Peter Klein is a Chicagoan who bought the orchard in South Haven, Michigan, and now has stands at just about every farmer's market, as well as a prominent place on many local menus.  This time of year - and with Rosh Hashana just two days away - his apple cider is especially relevant.  I spoke with Klein at the Lincoln Square Farmer's Market earlier this week.

Saint's Alp Teahouse is a Hong Kong-based fast food concept that has now been in Chicago's Chinatown for a couple of years.  They continue to attempt to try out Hong Kong-style snacks and bubble teas on an increasingly adventuresome clientele.  They have locations all over Asia, and now in America, just one in New York City and one in Chicago.

Finding really authentic Jamaican jerk chicken in Chicago isn't easy.  Some people swear by Daddy O's Jerk on the South Side, but for my money, I'll head to one of the four (soon to be five) Uncle Joe's Jerk restaurants on the South Side.  Owner Joe Niesh and his wife have somehow captured the flavors I recall from eating the tongue-searing jerk on Boston Beach in Jamaica, and they've even started bottling their homemade jerk sauce!  Check them out at www.unclejoesjerk.com

Vijay Puniani was tired of the Americanized Indian food on Devon Avenue in Chicago, and he realized there was a demand for tasty Indian but in a more fast-casual environment.  Inspired by Chipotle, he has created Chutney Joe's, the Indian answer to fast food, which he's hoping to open up around the country. www.chutneyjoes.com

Jamaican Independence Day is coming up (Aug. 6) and in honor of that special day, a tribute to a very special dish: Jamaican Jerk. This indigenous rub of thyme, garlic, Scotch bonnet peppers and scallions is also part of a unique style of cooking - over the branches of the allspice tree. I was in Boston, Jamaica recently - home of jerk cooking - to see how they make the real thing. Incidentally, if you're looking for good jerk in Chicago, head to Uncle Joe's on the South Side. http://unclejoesjerk.com/

This is prime season for The Chef's Garden. The Huron, OH-based farm is the go-to source for high-end chefs from all over the country, especially if they want baby, micro or petite versions of their herbs and vegetables. (I just saw a boatload of them at Terzo Piano, inside the new Modern addition at the Art Institute of Chicago). I spent some time at the farm recently, and was just blown away with their devotion to teaching all of us about the various stages of veggies and herbs. www.chefs-garden.com

With the 4th of July upon us, most folks will be grilling hot dogs and hamburgers this weekend.  I have the just the story to get you into the mood: the best hot dog story ever produced on Chicago Public Radio.  This piece garnered a James Beard Award several years ago, as well as a Peter Lisagor Award.  It was masterfully produced by my former partner-in-crime, Justin Kaufmann - a mixing genius.  Enjoy, and don't forget: no ketchup!

The Trump International Hotel and Tower opens its drop-dead gorgeous Terrace tonight, and we had a little preview last night. With commanding views to the North, East and South, including a killer view of the Chicago River and Lake, it is without peer in Chicago. I spoke with the Trump's Food & Beverage Director about the new Terrace, and what they'll be serving out there.  More information at: www.trumpchicagohotel.com

In memory of my big brother, who passed away suddenly two weeks ago, I wanted to keep a part of him on my podcast site forever. This is one of his favorite pieces, the "Mars" movement from Holst's "Planets" suite. It's 100% Neil: intense, astronomy-related, brass-heavy and of course, in a minor key.

Bruce Kraig is a Chicago Culinary Historian, Kendall College Instructor and writer, but he's also a hot dog aficionado. He has just written "Hot Dog - A Global History," which answers just about every question you've ever had regarding the beloved red hot. I spoke with him this week in Chicago about our fascination with the frankfurter.

Chicago chef Takashi Yagihashi not only has a noodle kiosk in Macy's and a namesake restaurant in Bucktown, but a new book out as well. We spoke over a bowl of ramen about the inspiration for it.

This was a very brief interview with Mark Bitterman, owner of The Meadow in Portland, OR - www.atthemeadow.com - he's a salt expert who was attending the Food Writer's Symposium at the Greenbrier this year. He is the master of all things saline. French? Lava? Murray River? Mark is the man to ask.

I was one of the speakers at this year's Food Writer's Symposium at the historic Greenbrier Resort in W. Virginia. At one of my presentations, I demonstrated how to upload a podcast, and so I had someone take this picture, then I walked over to interview the Symposium's Founder, Toni Allegra, to talk more about why this event has become so important to food writers over the past 19 years. For more information about the 2010 conference, go to www.greenbrier.com

If I were a New York-based food reporter, this podcast would be a half-hour or more, since the 2009 Beard Awards featured mostly NYC restaurants. But Chicago (despite 17 nominations) only had two winners, (Cookbook From a Professional Point of View and Restaurant Design) plus another one by a chef who spent a lot of time in the city and still has an apartment here. Here are my three interviews with the Chicago winners.  More info: www.jamesbeard.org

Former Chicagoan Eric Partaker couldn't find any good Mexican fast food in London, so he reached back to his memories from home, creating a new concept akin to a Chipotle in two London locations. I spoke with him over a pulled pork burrito at his Islington store.

With four locations in London, Ottolenghi is more than a food store. It is a celebration of the freshest, seasonal ingredients, with a strong nod toward the owners' Middle Eastern roots. I was completely blown away with the display on offer at their Islington shop, and spoke with co-owner Yotam Ottolenghi about he and his partner Sami's committment to their craft. More info at: www.ottolenghi.co.uk

Paula Haney is a double Hoosier: she is not only from Indiana, she went to Indiana University. Her love of all things sweet has led her from a previous job as a four-star pastry chef, to the owner - with her husband - of a fantastic little pie shop in Ukrainian Village, called Hoosier Mama Pie Co. As the weather begins to turn warmer, she's getting psyched for all of the pie possibilities. www.hoosiermamapie.com

I'm in Australia this week, where they're in the middle of the wine harvest. My base has been Geelong, a city about an hour-and-a-half from Melbourne, and just outside of town is the Lethbridge Winery, an organic, bio-dynamic winery where they grow not only the popular shiraz, but also incredible pinot noir and even riesling. I spoke with winemaker Ray Nadeson about his unique winemaking style, and the terroir in this part of Victoria. www.lethbridgewines.com.au

The Hungarian Kosher Supermarket in Skokie is one of the best sources for all things Passover related in the Midwest. Since the holiday is coming up next week, this is the perfect time to hit the aisles. This report originally aired on P.R.I.'s "The World"

Las Vegas has been hit hard by the current economic downturn, but the city is still plowing ahead with its annual "Vegas Uncorked" event May 7-10. Four of the best hotel properties are collaborating on a spectacular food and wine weekend. I spoke with chef Paul Bartolotta, of Bartolotta Ristorante di Mare at the Wynn Las Vegas, about this big event. More information at www.vegasuncorked.com

The March issue of Health Magazine lists the top 10 healthy fast food chains around the country, and surprisingly, Jason's Deli came in a number two. This Texas-based chain has about 200 locations around the country, and has eliminated trans fats, high-fructose corn syrup (mostly) and spends a lot of extra money on stocking its all-you-can-eat salad bar with organic produce. I spoke with company co-owner Rusty Coco about this new wave of healthy fast food.

Common Threads - a local non-profit dedicated to teaching inner-city kids about ethnic foods and cooking - was started by chef Art Smith several years ago, and the annual fundraiser, called the World Festival, has slowly attracted a major who's who of the culinary world over the past few years. This year's event, March 23rd at the MCA, brings together more than 40 chefs from all over the country. I spoke with Linda Novick O'Keefe, the Exec. Dir. of Common Threads, as well as Bill Kim, chef-owner of Urban Belly, one of this year's participants. For ticket information, go to www.commonthreads.org.

If you're one of those gastronomes who laughs in the face of superstition, then the folks at Blue 13 have just the ticket this Friday the 13th. They're holding a "Seven Deadly Sins" dinner, with each course inspired by one of the sins (greed, sloth, envy, etc.). The $77 dinner starts at 7 p.m. I talked with chef Chris Curren in his kitchen about the meal, as well as the restaurant's recent move to institute Sunday Night Family Meals, a trend that is picking up steam in Chicago. By the way, if you can tell me the name of the artist and the title of the song at the end of the interview, I'll send you a $25 dinner gift card from Brazzaz. Send your answers to me at: steve@stevedolinsky.com. Good luck!

The Sanabel Bakery (no relation to the island in Florida) has just opened in Chicago's Albany Park neighborhood. Run by Pierre Mounsef, who used to operate a popular Lebanese restaurant down the street, he now spends his days shoulder-deep in flour, sugar and yeast, cranking out tens of thousands of pita loaves everyday. I spoke with his son, Ellie, about the growing demand for local, homemade pita.

Cameron Hughes isn't a household name - yet - but his wines are remarkable, because he doesn't even own a winery. He's one of the few people buying wine on the bulk market, and then branding his own namesake label. His latest effort: The Flying Winemaker. Currently, his wines are available at Binny's Beverage Depot and a number of Costcos around the country. I spoke with him from the Costco in Lincoln Park, among bottles of reasonably-priced wines from all over the world.

Linda Long is not a food writer, but an accomplished food photographer as well. In her new book, "Great Chefs Cook Vegan," she talks with some of the greatest chefs in the U.S., and gets them to come up with dynamic, delicious (and from a few, rather complicated) vegan dishes that would have previously been unthinkable. This book really proves that vegan cooking is a cuisine in its own right, and has finally been elevated to rock star status and high acclaim among the nation's culinary elite. I spoke with her on her recent tour through Chicago.

Everyone jumps on the chocolate bandwagon this time of year, in anticipation of Valentine's Day. But at Eno - a chocolate/cheese/wine lounge inside the Hotel Intercontinental on Michigan Avenue - the staff is pumped up about chocolate yearround. I spoke with Shara Bauer, the Chocolate Buyer and Wine Manager at Eno, about some interesting chocolates, as well as some great wines that pair with them this Valentine's Day.  Incidentally, Shara will lead a chocolate-wine pairing class at 6 p.m. on Feb. 9 at Eno.

In a city thirsty for more small craft brewers, Metropolitan Brewing Company has just started producing and selling its two lagers to Chicago-area pubs and restaurants. The only brewer in the city - besides Goose Island - is the dream of owners Doug and Tracy Hurst. Incidentally, their Ravenswood brewery is also the site of a current play by the Neo-Futurists, called "Beer." It plays inside the brewery every Thurs., Fri. and Sat. through March 7th. Call 773-275-5255 more more info.  For more info on the brewery: www.metrobrewing.com

Ever been curious to learn how they put together the mind-bending array of dishes at world-class restaurants such as Alinea or The French Laundry? NYC-based "A Razor, A Shiny Knife" is a collective of artists and culinary enthusiasts, and they're in Chicago this week, recreating - to the best of their knowledge and advance work - a blowout anniversary meal at Alinea from last month. Michael Cirino spoke with me about his organization, and how they intend to recruit like-minded foodies from Chicago to help them with this endeavor.

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...

Have a healthy, safe and delicious New Year! Here's a little something to cook by...

Stuck at home over the holiday break with kids? The Kid's Table has the answer: pint-sized cooking classes for 4 - 10 year olds. They also have a bunch of great gifts for the future chef in your life. I spoke with Elena Marre, the founder of the business, about what's coming up in late December.  For more info: www.kids-table.com

Andrew Zimmern has become a fixture on the Travel Channel; his show, "Bizarre Foods" is captivating not only because he puts strange things into his mouth (and swallows them, incidentally) but also, because he's a master at introducing us to new cultures through the natives' mouths. Andrew recently stopped in Chicago, where we went out to Veerasway to nosh on some very good Indian food. I spoke with him about how he got his job, and how the show is produced. For more info about Andrew, go to www.andrewzimmern.com

Holiday season means plenty of baking, and nearly every sweet recipe calls for vanilla. The Nielsen-Massey Company - based in Waukegan, about an hour North of Chicago - is one of the world's leading vanilla processors. As they celebrate the centennial of the company's founding, they have just released a new cookbook, entitled "A Century of Flavor." I spoke with Craig Nielsen, the third generation and C.E.O. about where vanilla comes from, how its processed and how to use it in both sweet and savory recipes.

Mixology Master Dale DeGroff's new book, "The Essential Cocktail - The Art of Mixing Perfect Drinks" has just hit bookstore shelves, and it's an instant classic. DeGroff has spawned numerous mixologists around the country, including Steven Olsen, Julie Reiner and Tobey Maloney. I caught up with him at a book release party inside The Violet Hour, Chicago's true temple of cocktail culture.