I am a staunch supporter of family farms and sustainable agriculture, and I prefer shopping at small, local businesses over large corporations. This deeply held belief is why the sight of an Amazon package on my porch inevitably triggers a sense of guilt. The Amazon box symbolizes my struggle to uphold my values in a […]
Peter Glatz
After the passing of his wife, Julianne (former Illinois Times food columnist), Peter Glatz decided to retire from a 40-year career as a dentist to reinvent himself as a chef at the age of 66. In his short culinary career, he has worked at Chicago’s Michelin-starred Elizabeth Restaurant, Oklahoma City’s Nonesuch (Bon Appetit’s “America’s Best New Restaurant- 2018), Savannah’s The Grey, and Spoon and Stable in Minneapolis.
Posted inFood Features
An Italian-American classic
Growing up in a middle-class Chicago suburb during the 1950s and 60s, my family’s life was comfortable, though not lavish. My father, an art school graduate, became a commission-based salesman when he realized he couldn’t support his young family as an artist. Consequently, vacations were beyond our means, and except for our weekly Saturday outing […]
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A culinary match made in heaven
Farro, an ancient and increasingly popular whole wheat grain, offers a delightful nutty flavor and chewy texture. This versatile grain is available in three forms: whole grain, which is the most nutritious but requires longer cooking; pearled, with the bran removed for faster preparation; and semi-pearled, where the bran is partially removed. The earthy and […]
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Overcome the fear of making pie dough
My late wife, Julianne, and I were undergraduates at the University of Illinois in Champaign when we married. During our first year of marriage, while living in a mobile home on the outskirts of Champaign, we engaged in a fundraising pie-making marathon. This event supported the U of I Concert Choir’s concert tour of Puerto […]
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Lion’s mane mushroom delights
Mushroom hunters command my utmost respect. Their observational skills are keen, and their patience, especially during unproductive spells, is remarkable. My own forays into mushroom hunting have yielded little success. However, when a friend arrives at my door with a basket overflowing with fungi, my excitement is undeniable! Every autumn, I used to look forward […]
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Summertime shrimp salads
I genuinely enjoy my late-life, second career as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery, and I want to thank all the Illinois Times readers who made the long drive to Champaign for my recent low country seafood dinner. It’s been a challenging summer, and I’ve spent many nights sweating in […]
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Chefs solve perishable produce problem
At Prairie Fruits Farm and Creamery’s Caprae Restaurant in Champaign, we have developed close relationships with our farmers. It’s truly a two-way street. Being a farm-to-table restaurant, our menu is driven by what our farmers can provide for us. Often, they go out of their way to accommodate our needs. In return, if they have […]
Posted inFood & Drink
It’s a Southern thing, y’all
Throughout the COVID-19 pandemic, my wife, our dog and I resided in our converted school bus in different areas of the country. We made an effort to shop at local open-air farmers markets whenever possible, enjoying all the regional produce. However, my wife often said, “There’s nothing better than a good Illinois tomato!” Back in […]
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A culinary journey around the world
For centuries, cooks worldwide have ingeniously stuffed vegetables, a testament to how readily available ingredients can be transformed into delicious and nourishing combinations of textures and flavors. The variety of fillings is vast, ranging from savory meats and aromatic rice to creamy cheeses and fresh herbs. Mediterranean cuisine offers dolmades, grape leaves filled with rice, […]
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Easier to make than it sounds
Panna cotta, meaning “cooked cream” in Italian, is a wobbly, silky, eggless custard-like dessert made with sweetened cream bound with gelatin. It’s one of my favorite make-ahead desserts, especially when I need to use up leftover dairy products in the refrigerator. A panna cotta is pretty easy to make, and it lends itself to improvisation. […]
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Cool beans for warm days
Growing up in the Midwest, I had to attend many potlucks. These communal gatherings often featured dishes that, to modern tastes, seem pretty bewildering. My mother, by her own admission a poor cook, regularly contributed a solid block of Philadelphia cream cheese, generously blanketed with Sau-See Shrimp Cocktail – tiny shrimp swimming in a bland, […]
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The best memories are served family style
If I had to pick my most memorable dining experiences, three would stand out. My dinner at the chef’s table at Charlie Trotter’s in Chicago immediately springs to mind. Nestled within the bustling kitchen, the chef’s table offered a front-row seat to the controlled chaos and focused energy of the legendary, Michelin-starred restaurant. The tension […]
