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Cheese Corn

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Top Cheese Corn Articles

Displaying items 111-121
  • December 5: Lunchbreak - Mixed Greens with Pumpkin Brittle, Caramelized Apricots, Pecans, Chives and Brown Butter Vinaigrette

    December 5: Lunchbreak - Mixed Greens with Pumpkin Brittle, Caramelized Apricots, Pecans, Chives and Brown Butter Vinaigrette
    Blue Plate Catering 1061 W Van Buren Chicago blueplatechicago.com Mixed Greens with Pumpkin Brittle, Caramelized Apricots, Pecans, Chives and Brown Butter Vinaigrette Ingredients: 10 cups mixed greens 1 cup dried apricots sugar, as needed 1 cup...
  • September 29: Lunchbreak - Pumpkin Coconut Soup with Spicy Pumpkin Cornbread

    September 29: Lunchbreak - Pumpkin Coconut Soup with Spicy Pumpkin Cornbread
    Trader Todd's 3216 N. Sheffield Chicago (773) 348-3250 www.tradertodd.com Pumpkin Coconut Soup Ingredients: 3 cups coconut water 1/2 cup coconut meat 1 Tablespoon cream of coconut 1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)...
  • December 27: Lunchbreak - Holiday Butternut Squash Soup

    December 27: Lunchbreak - Holiday Butternut Squash Soup
    Chef Andrew Dornenburg and author Karen Page To purchase a copy of the book: The Food Lover's Guide to Wine The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs For more information:...
  • December 22: Lunchbreak - Roasted Cod and Baccala with Yellow Pepper Puree

    December 22: Lunchbreak - Roasted Cod and Baccala with Yellow Pepper Puree
    The Florentine 151 W. Adams Street Chicago, IL 60603 (312) 660-8866 www.the-florentine.net To read more about the restaurant: www.metromix.com Roasted Cod and Baccala with Yellow Pepper Puree 6 pieces of skin-on or skinless 6 ounce cod salt for...
  • June 20: Lunchbreak - Charred Baby Octopus with Grilled Bread, Bell Peppers, Olives, Tomato Sauce and Arugula

    June 20: Lunchbreak - Charred Baby Octopus with Grilled Bread, Bell Peppers, Olives, Tomato Sauce and Arugula
    The Chicago Firehouse 1401 S. Michigan Avenue Chicago (312) 786-1401 www.mainstayhospitality.com To read more about the restaurant: www.metromix.com Charred Baby Octopus with Grilled Bread, Bell Peppers, Olives, Tomato Sauce and Arugula 4 servings...
  • March 15: Lunchbreak - Irish Stew

    March 15: Lunchbreak - Irish Stew
    Timothy O'Toole's Pub Chicago 622 N. Fairbanks Court Chicago (312) 642-0700 Timothy O'Toole's Pub Gurnee 5572 Grand Avenue Gurnee (847) 249-0800 www.timothyotooles.com For more information about the restaurant: metromix.com Irish Stew Serves 6-8...
  • July 25: Lunchbreak - Bourbon Street and Kenwood Street Dogs

    July 25: Lunchbreak - Bourbon Street and Kenwood Street Dogs
    America's Dog Navy Pier 700 E. Grand Avenue Chicago www.americasdog.com Bourbon Street Dog Chicken andouille sausage smothered in a Holy Trinity Slaw and a remoulade sauce on a pretzel roll Holy Trinity Slaw Ingredients: 2 Chayotes very small slices 1...
  • March 17: Lunchbreak - Shepherd's Pie

    March 17: Lunchbreak - Shepherd's Pie
    Peggy Kinnanes Irish Restaurant and Pub 8 N. Vail Avenue Arlington Heights (847) 577-7733 www.PeggyKinnanes.com To read more about the restaurant: metromix.com Shepherd's Pie Filling: 2 lbs lean ground beef, chuck 1 large yellow onion, diced 8 oz....
  • Taste of the Town: J.W. Chen's

    Taste of the Town: J.W. Chen's
    1835 South Bend Ave. South Bend 574-271-2777 (FAX) 574-271-2797 Call or fax for carryout. Hours: 11 a.m. to 9 p.m. Sunday and Tuesday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday. Closed Monday. Years in business: 6...
  • Cozy, comfort food: Fall flavors from a Harford hot spot

    Cozy, comfort food: Fall flavors from a Harford hot spot
    As fall approaches, the cuisines in area restaurants begin to change to suit the warm colors, temperatures and flavors of the season. Perhaps it’s the cooling breezes or the leaves falling, but there is something about the weather that entices...
  • Dining review: Student-run Technique gets high marks

    Dining review: Student-run Technique gets high marks
    At the conclusion of your meal at Technique, the teaching restaurant affiliated with Le Cordon Bleu College of Culinary Arts, you're handed an evaluation form. It asks for opinions on quality of food, speed of service, and the like. While I couldn't...