Fried eggs, red pepper flakes and herbs pasta. PHOTO BY PETER GLATZ Four years ago I bought a school bus and named her Bertha. I removed all the seats and outfitted her with sleeping bunks, a restroom, a dining nook, and a small, but fully equipped kitchen. Bertha and I love hitting the open road […]
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 & Drink
Good food fast
PHOTO COURTESY BLUE APRON Cooking skills were once passed on from generation to generation through the oral tradition. The post-war years saw an increase in women working outside the home and an increasing reliance on convenience foods. My mother often served Swanson’s TV Dinners (I hated the Salisbury steak and carrots!), or a sack of […]
Posted inFood & Drink
The last waltz
Gumbo with layers of flavor, “earthy, mysterious, complex.” I recently lost my wife (and Illinois Times food columnist), Julianne Glatz. When one loses his best friend of 45 years, the mother of his children, the Nana of his grandchildren, a tremendous void suddenly appears. I can’t bring her back, but I can’t let go either. […]
