VPF

I tried this for the first time the other night. Loved it! My method: Sliced cauliflower about 1/4" thick. Added a thin layer of olive oil to a half sheet pan. Placed cauliflower and 3 crushed garlic cloves, a little salt, and red pepper flakes to the pan. Roasted it at 400 degrees for 30-40 minutes. It turned out great! I ate half of it right out of the pan then used the other half in some pasta with tomatoes, basil, and more red pepper flakes. I used the remaining garlic infused oil in the sheet pan to toss in the pasta.

I second that. I crave those late night coney dogs. I wish I could find a coney dog joint in Chicago.

i second magnolia cafe (my place for sunday brunch) and the hopleaf. The hopleaf has one of the best beer selections in town and as nsxtasy said, their mussels and frites are excellent.

Is it unethical to ask for one if it isn't offered to you first? Upon recieving applications, how important are they to the prospective employer? What key things do you look for?

Thanks for the links. I'm a full-blooded Detroiter and I'm always curious about what's going on in the Detroit culinary scene. It's also good to hear that David Viviano is doing well, I used to work with him when he was at Coach Insignia.

Did not do this myself... mistake a box of baking soda for corn starch.

One of my favorite places, Lula Cafe in Logan Square. It's right off the Logan Square blue line stop. I believe they are still doing the 3 course menu on Mondays for $24.

I'm sure there is a collaboration between new Exec Pastry Chef Jimmy MacMillan and Chef Bowles. It looks like a wonderful meal! When I went for my 10 course dinner there several monthes ago, Chef Bowles served the men and women different courses. I asked if there was any science behind who got served what and he said, "No, I wish there was some sort of scientific research behind it but there isn't.(laughs)" Hey, good enough answer for me! The food and wine pairings were amazing, to say the least.

baguette + honey glazed ham + melted brie = delicious

$190.00 at Avenues in Chicago (including tax and gratuity) 10 courses, wine with every course. Needless to say, I got the hook up.

Looks like a "high-end" pizza puff to me.

has anyone ever heard of the term "kit"? meaning, an item that is being prepped is ready to go for service.

I will be dining at MK this saturday. Anyone have any recent reviews?