RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

Kevin Pang

A collection of news and information related to Kevin Pang published by this site and its partners.

Top Kevin Pang Articles

Displaying items 56-66
  • Picture this

    Picture this
    When did we start taking pictures of our food? Maybe a better question: When did we stop feeling self-conscious about the stares from other customers when using a camera in a restaurant? At what point did getting the right shot of our Chilean sea bass...
  • Behind the Tribune's profile of Curtis Duffy

    Behind the Tribune's profile of Curtis Duffy
    The story began in June 2011, when I heard rumblings Curtis Duffy was leaving Avenues restaurant for his own venture. I moonlight as a filmmaker on the side, and thought documenting the building of his restaurant would be fascinating to watch. So I...
  • Authors M-Q

    Anthony Madrid Anthony Madrid lives in Chicago. His poems have appeared in Boston Review, Gulf Coast, The Iowa Review, Poetry and Web Conjunctions. His first book is “I Am Your Slave Now Do What I Say.” Rebecca Makkai Rebecca Makkai is...
  • Franks ‘N’ Dawgs to offer charcuterie program

     
    Tribune food writer Kevin Pang has the scoop on a new project from Franks ‘N' Dawgs: Our friends at Franks ‘N' Dawgs have informed us of a rather exciting development: The Lincoln Park spot will be the first hot-dog stand in Chicago to start a...
  • James Beard awards includes one Florida chef nominee

     
    Hedy Goldsmith of Michael’s Genuine Food & Drink in Miami has been nominated for Outstanding Pastry Chef in the prestigious 2012 James Beard Foundation awards, the nation’s most prestigious recognition program honoring professionals in the...
  • Top tips on bag lunches -- overrated and underrated foods to tote to work

     
    When he was visiting from New York recently, Dan Pashman interviewed me for "The Sporkful," the award-winning podcast that takes a basic, practical look at all things ingestible. Our topic for mastication and rumination was the bag lunch: Eric argues........
  • Hey dude, keep it simple when cooking your way to a woman's heart

    Hey dude, keep it simple when cooking your way to a woman's heart
    This article isn't for you, dear reader who willfully picked up the food section. If you know that gastrique is a sauce and not an antacid, no need to read on. Kindly pass this along to the men in your life whose preferred cooking apparatus remains the...
  • On the BBQ trail

    On the BBQ trail
    There's a swath of our country that's built upon the foundation of meat plus smoke plus sauce. What a beautiful formula. It's too wide of a swath, however, to cover in three days, which was the amount of time I had set for a barbecue road trip. My goal:...
  • Former 'Top Chef' star has revived his dream

    Former 'Top Chef' star has revived his dream
    A plan was hatched. The moment his name was announced, they'd jump-tackle him onstage, ruffle his Mohawk on live television. That's how sure the other contestants were that Dale Levitski would win "Top Chef." Levitski would accept the $100,000 -- money...
  • Quite a pickle for Five Guys: Its hot dogs and fries are king

    Quite a pickle for Five Guys: Its hot dogs and fries are king
    Let's get the blurb out of the way."Five Guys! Wowza! Your fries are spud-tacular!" -- Kevin Pang, Chicago Tribune You'll have to indulge me, because Five Guys Burgers and Fries seems to enjoy trumpeting its accolades. Signs along the restaurant walls,...
  • Top Notch is all about the beef

    Sure, you'll get street cred for name-dropping Kuma's Corner, but might I suggest a place on the South Side to skyrocket your burger quotient? For those who live in Beverly, Top Notch Beefburger on 95th Street is spoken in familiar, if not reverential...