UChicago Bite Issue XX: Fall 2022

dear foodies & friends

It is with happy hearts and loudly growling stomachs that we present to you the Fall 2022 issue of Bite Magazine! This past quarter, we traveled far and wide to explore the variety of cuisines Chicago has to offer. If you are interested in a new cafe spot downtown, take a look at Doma (7), a Croatian cafe in River North. Or, if you're feeling like staying in Hyde Park, check out Crescent’s table (16), a pop-up restaurant run by three UChicago students, to fulfill all your michelin star dining dreams dreams If you’re feeling something a little more casual, take a look at Lashuk Street Food (6) or Lou Mitchell’s (5) for some delicious falafel or warm omelet skillets.

For all those beginners out there, we have the space for you! If you’re trying to get into cooking, it starts with the mindset of how to fall in love with cooking (14). Let’s say that gets you inspired, a note on cooking classes (12) will be the perfect area to explore your skills and refine your technique. Follow up with a perfect seasonal recipe with our stuffed acorn squash guide (22), or try our miso lime gnocchi for a funky twist on a fall classic.Not thinking savory? Maybe a little tangy? Try something new with our pickled turmeric egg sandwich recipe (18). Or, If you are tapping into your sweet tooth bake some rugalech (21), or pumpkin bread (20) for some classic treats. If your feeling up to it, add a twist to your baking night with cannabis infused ingredients from Potli (10).

No matter what your food interests are this quarter, we have you covered. As the days get shorter and the winds in the north tunnel get stronger, make sure to check out all our favorite spots before it gets too cold. Or, gather with your friends and get cozy while cooking some of our best recipes. Whatever you decide to do, make it fun and don’t forget to tag us on Instagram (@uchicagobite) with all your epicurean adventures!

table of contents

5 Lou Mitchell’s 6 LaShuk Street Food 7 DOMA

8 JUNO 10 Welcome to the Culinary Mediaverse 12 Playing with Potli 14 What Do cooking classes really teach you? 16 How to Fall in Love with Cooking 18 Crescent Chef's Table 20 Pickled eggs & Egg Salad Sandwich 22 Pumpkin Bread 23 Rugelach 24 Italian Stuffed Acorn Squash 25 Miso, Lime, and Leek Gnocchi

Co-Editor-in-Chief ALEX WANG Co-Editor-in-Chief ARUSHI MUKHERJEE

Managing editor EMILY JACOBS Assistant Managing editor Zoe Kim creative director FELIX GONZALEZ blog editor ISABELLA SUN ASSISTANT Blog editor KALLIE HOFFMAN communications director ANGELINA TORRE programming DIRECTOR CAYLA VOLANDES

designers Abbey Piatt Price, Abby Starr, Amelie Martin, Bella Huang, Emma Tung, Eva Fajardo, Felix gonzalez, Janice Cho, Olivia Lang, Sam Levine, Sophia Koock, Victoria Kielb, Zeran Fei

writers Abby Yuhan, Aidan Cessor, Ally Gammill, Blair Penn, Elena Thoman, Esha Deokar, Ian B Henderson, Jay Shen, Lucas Lin, Markis Cheng, Rachel Keefe, Rachel Suggs, Sofia Torriente , Spencer Dearman, Stacia Konow, Zoe Kim

photographers Abby Starr, Aditi Menon, Amanda Huang, Chris Low, Jerry Cao, Jiahe Wang, Joana Ma, Karina Mak, Luna Zheng, Madison Rhee, Rae Tng, Shashank Beri

COVER PHOTO Jiahe Wang, Assistant: ROHAN MEHTA

inside the issue

Situated near U.S. Route 66, the historic Lou Mitchell’s diner has been a favorite of both locals and travelers looking for a cozy, family-friendly stop on their journeys. Although famously known for their milk duds and fresh donut holes, what has driven this business since 1923 has been family. Lou Mitchell’s has been passed down through three generations of the Mitchell family—from founder William Mitchell to his son Lou Mitchell to his niece Katherine Thanas—with each owner preserving the familial spirit and essence of Lou’s that has existed for almost a century. Walking in, customers transport back to the 1920s. The original beige-upholstery booths, faded neon signs, and wafting smell of fresh baked donut holes greet visitors upon entrance, creating a sense of nostalgia. The atmosphere of the restaurant is warm and inviting, as the family-friendly feel permeates through the bustling diner. Chicago Cubs signs decorate

the wood paneled walls as do vintage Lou Mitchell’s t-shirts and black-and-white family photos.

Visiting in the early morning rush hours, we decided to order an array of classic diner breakfast foods. Despite the busy time, the food service was prompt and the staff were very attentive and friendly, bringing us complementary warm, crisp donut holes and orange slices when seated. The vegetable omelet arrived in a steaming skillet with potatoes mixed in. The portion was considerably larger than your average omelet size—definitely calling for leftovers—but it had a fluffy consistency and a fresh veggie crunch of broccoli, mushrooms, onions and spinach. The mushrooms, spinach, and We also ordered a triple-stack of banana pancakes. Though they could have used a bit more banana, these pillowy pancakes perfectly melded savory and sweet with the overripe bananas complimenting well with Lou Mithchell’s homemade syrup. Our food

order finished with the eggs benedict and the traditional “two eggs your way” breakfast, which included some tender, rich bacon and thinly-sliced potato home fries. We found the potatoes to be a bit dry, but both dishes’ eggs had perfect yoke runnyness with a silky texture.

Ultimately, Lou Mitchell’s was a delightful dining experience. While the menu is fairly simplistic, if you’re looking for a hearty breakfast that reminds you of your family’s lazy Sunday morning home cooking, Lou’s diner is the place to visit. What makes Lou’s stand apart is the cozy, nostalgic ambiance that causes the restaurant to feel like a blast into the past. The family dedication to preserving Lou’s historic environment while maintaining its high culinary standards is evident and has instilled a greater appreciation in me to visit more family-owned restaurants, as they truly are the heart and soul of the Chicago food

BY RACHEL KEEFE PHOTOS BY CHRIS LOW

BY LUCAS LIN PHOTOS BY RAE TNG

Located in the bustling financial district of Chicago’s Loop, LaShuk Street Food is hidden away in a corner of the Revival Food Hall, a hip and modern food court boasting a wide variety of global cuisines. Their clean and classic Middle Eastern plates fit right in with the diverse cast of offerings in the food hall, with hungry office workers likely being their target demographic. While walking around the hall, we were greeted by a warm but industrial atmosphere, with high ceilings, robust lighting and exposed pipes and wires. LaShuk was situated in the middle of the hall, so there wasn’t much natural light, but it still had a cozy feeling to it. As we went at 2pm, there were far fewer customers than there surely are at peak hours, but LaShuk was still getting steady business. As expected of a busy restaurant, the service was quick and friendly, with no hiccups during ordering

and a wait time of only 5 minutes, which I consider stellar for freshly cooked food.

Their menu is simple and down to earth, consisting of hummus bowls, rice platters, and a couple of eggplant dishes. We went with the falafel hummus bowl and the charred eggplant, with pita bread on the side (included with hummus bowls). The hummus bowl was topped with tahini and whole chickpeas, and decorated with a generous helping of zhug and paprika.

The falafel were nestled in the hummus bowl, contrasting with the bright colors surrounding it. The pita that came with the hummus were thick and pillowy, still warm from the oven and baked to perfection, light and fluffy with just the right amount of char. Combined with the hummus and falafel, this made for a very complete dish: The hummus was buttery smooth, tangy, and spicy, which

paired excellently with the cloud-like pita. Besides the balanced seasoning of the hummus, the texture stood out as something special, making it feel substantial without being too heavy, likely the result of a long processing time. The falafel provided a nice earthy accent to the dish, with a nice crisp on the outside and the inside being muffin. As for the charred eggplant, the eggplant was split open and filled with tahini and herbs, and came with another side of hummus. Consistency wise, the eggplant was cooked to the point where it was caramelized and melt-in-your-mouth, and didn’t retain a particularly strong eggplant flavor. The cool tahini provided a nice temperature contrast, and it overall made for a solid dish. Considering LaShuk Street Food’s low price point and convenience, it can be a great quick lunch option if you happen to be in the area.

Located between the vibrant Old Town neighborhood and River West, DOMA is an ideal restaurant for a brunch with friends and family, or an intimate meal with one other person. Both the interior and exterior design of the restaurant breathes simplicity and warmth. After enjoying my meal in the quiet environment, I found it very hard to get up and leave because of the immense comfort I felt in the space. It makes sense as to why the restaurant is called Doma: the Croatian word for home.

To start the meal, I had the six minute egg. This dish contains a medium-boiled egg that has a jammy consistency. The yolk was a vibrant orange, incredibly delectable. The highlight of this dish was the definitely nutty bread — all made in-house. The edges were nicely crisp, and the interior was warm and soft in addition

to the tangy, earthy flavor profile. A bite of the bread with butter and a dash of the egg yolk is the perfect way to prime your tastebuds for the rest of the meal.

For my main dish, I had The Cevapi, which truly was an explosion of savory goodness. Visually speaking, the beef sausages in this dish steal the show. When it came to the taste, however, I found that it was the balance of the three main ingredients that made the dish special. The roasted vegetables, the salted clotted cream, and the sausages all come together perfectly on a piece of homemade flatbread. The beef sausage contained a medley of spices with light notes, which balanced out the richness of the meat. Moreover, the clotted cream added to the savory notes of the dish while also adding a nice coolness. Finally, the vegetables added some key differences in

texture, which helped to create a complete dish. For all of these reasons and more, I found this dish to be a welcomed change from the standard burger or breakfast sandwich that I order at any other cafe in Chicago.

Doma has all of the dishes and diversity of flavor that you want in your favorite lunch spot, but rambunctious crowds and unpleasant noises are nonexistent at this cafe, creating a wonderful dining experience. I will be returning to Doma for the Cevapi, the sixminute egg, the relaxing vibes, and to try more items on the menu like the butternut squash soup or the grain bowl. Whether members of your group are looking for standard dishes like avocado toast and a turkey sandwich, or are interested in a more adventurous meal that includes the amazing Cevapi, Doma is the place to go.

IAN HENDERSON PHOTOS BY JERRY CAO

REVIEW

JUNO

Although unassuming from the outside, Juno carries quite a reputation when it comes to the best sushi restaurants in Chicago. Juno has been the focal point of many other publications including The Michelin Guide, Business Insider, Eater, Zagat and more. After reading these reviews, I knew that I had to pay Chef B.K. Park’s restaurant a visit.

Walking in on a Sunday evening, the restaurant appeared to be empty. However once checked in with the hostess, we were led into a dark room with dramatic hanging lights. This room was filled to the brim with people and had furniture with a black and brown color scheme, on purpose as I would soon find out.

Our group started with the yuzu edamame and the tako maguro, a roll containing spicy octopus and spicy tuna. The yuzu edamame had a subtle citrus flavor and was a nice warmup for the sushi to follow. The tako maguro roll was then delivered and it became clear as to the purpose of the overhead lighting and black furniture, it was to present the sushi as edible art. The octopus and spicy tuna combination in the tako maguro had a wonderful soft and chewy texture with a light crunch from the outside of the roll, however the spice level could be increased to enhance the otherwise mild flavor of the tuna and octopus. Following this, we ordered the sake yaki roll containing grilled salmon and almond, the tuna and salmon maki, the zuke sake (soy marinated Scottish salmon), otoro (fatty tuna), and akami (lean tuna) nigiri, and finally the ceviche roll containing tuna, white fish, and shrimp which was recommended to us by the waitress.

The sake yaki had a similar presentation style to the tako maguro, however it had a much richer flavor from the Scottish salmon and a nutty crunch from the almond. This roll was

BY SPENCER DEARMAN PHOTOS BY LUNA ZHENG

also served with a lemon aioli which seemed unnecessary at first, however when combined with the roll added a zip of citrus cutting through the powerful salmon flavor. The tuna and salmon maki were very fresh and had a mild flavor with a solid rice to fish ratio, however the shining stars were the zuke sake, otoro, and akami nigiri. The nigiri arrived in a dome of smoke, unveiled before the table with dramatic effect, further pushing the goal of blending cuisine and art. All three types of nigiri were extremely fresh, with a buttery texture, , allowing for the full flavor of the fish to be enjoyed as opposed to hiding it behind unnecessary ingredients. However, our group was disappointed by the ceviche roll that was recommended to us. The white fish and shrimp had a rather unpleasant, firm texture and did not mesh well with the flavor profile of the tuna, as we had hoped. In addition, we felt as though the accompanying scented soy sauce did not add anything special and seemed to be an attempt to mask the lack of flavor in the actual roll.

We finished our meal with the matcha truffles. The truffles had a deep cacao flavor with a dusting of earthy matcha powder on the outside which helped to cut through the depth, however I was left feeling as though the dessert was not very innovative and something that could be easily created at home.

Overall, the experience at Juno was high quality, with a focus on the artistry of food, however with the expensive pricing and rave reviews, I felt some of the dishes focused more on style as opposed to substance, therefore leaving our group yearning for more.

Welcome to the Culinary Mediaverse

BY ALLY GAMMIL PHOTOS BY KARINA MAK

As swiftly as the twenty-first century’s media has taken over our social lives, it has dragged the culinary world along with it. The ins and outs of fine dining, the development of culinary skills, and general knowledge of gastronomy—the art of choosing, cooking, and eating good food—have never been so accessible to a public audience. But what does this mean for the world of a chef? Does social media corrupt the art of cooking? Are we consuming food or are we consuming the personality behind it?

Alison Roman, former Bon Appétit personal ity turned YouTube sensation, has been at the forefront of this virtualization of the culinary world. Roman’s a minimalist at heart, as seen from her simple titles within her cookbook Dining In and her newsletter… “a newsletter”. This translates to her food which often utilizes straightforward ingredients; her “twenty-twenty stew” is made of only onions, beans, cabbage, broth, and dill. However, She takes simplicity and transforms it into scrumptiousness. In her words, “the secret is in the treatment of the ingredients.” But, beyond her cooking, she brings this no-frills-added character to her personality and presentation of the dishes

On her YouTube channel, “Home Movies”, Roman utilizes her persona not only to create a platform for entertainment but to express her individuality through her approachability as an internet personality and chef. Culinary identity is ever present in any form of gastronomy, and Roman’s media-centered approach only inten sifies this. In this sense, perhaps we’re always consuming the persona with the food. Thus, it is only natural that Tiktok was the next platform that experienced this explosion of culinary influencers. At the forefront of this was Meredith Hayden, or @WishBoneKitchen, a private chef persona who worked from the

Hamptons this summer. The 26-year-old amassed one million followers by creating short clips of her experience cooking in her hosts’ ritzy coastal mansion. Using ingredients picked fresh from the home’s garden, she incorporates her fine-dining background into her casual summer dishes in a way that makes high-end, farm-to-table style food accessible. Chefs like Hayden showcase technically advanced dishes and methods on their platforms, unlike the typical simple recipe tutorials that occupy much of food media. Is the average person going to make seared scallop caramel ized shallot pasta every day after work? No. But, it’s inspiring for inexperienced chefs and undeniably fun to watch. This is the beauty to be found within culinary media: these platforms spread the art form of cooking to the masses. Whether it’s presented as a day in the life of an actual chef or rather home cooks exploring advanced techniques, culinary art is consumed and appreciated just as virtual galleries and streamed fashion shows are.

The media chef can be a source of entertainment, inspiration, and a way to depart from toxicity within social media. Rather than opening my Instagram explore page to see models and workout videos, I see beautiful compositions of ingredients and invitations to expand my gastronomic knowledge. Like in any application of social media, these representations do, in a sense, glamorize the life of a chef. But chefs like Alison Roman and Meredith Hayden spread a genuine love and appreciation for food in ways that traditional celebrity chefs never could; as with social media broadly, online cooking content comes with no access barriers. The culinary mediaverse is moving to be the future of food for all, and I’m happily along for the ride.

Stopping to think about it, it’s wild how much things have changed. Some fifteen, twenty-odd years ago, cooking with cannabis was still something entirely taboo, reserved in our minds for college students trying to spice up a Betty Crocker brownie mix, or patchouli-smelling, Cheech & Chongwatching stoners. These days, tides seem to have changed. It would be remiss not to acknowledge the ways that this ‘newfound’ cultural embrace of cannabis has been marred by a history of persecution, propaganda, and injustice. One particularly exciting part about this post-prohibition moment that we’re living through, though, is the way that cannabis brands are driving innovation in the food world. With so many incredible, original brands and products out there, it can be hard to know where to start. A brand that I’ve come to fall in love with since beginning my experimentation with cannabis-infused cooking is Potli. I might be a bit biased, seeing as I’m the overly proud best friend of Potli’s Chief of Staff, Georgia Lewis, but in all seriousness, plug or no plug, upon first use of Potli products, I’m pretty sure it’s impossible not to be intoxicated by the taste, quality, craftsmanship and ethos of Potli provisions! On a regular basis, I find myself reaching for Potli’s awardwinning Dream Honey and the brand’s

Sriracha. Speaking to the quality of these products, the honey is locally harvested in the San Francisco Bay Area, making it an especially potent antihistamine when combined with pot’s other healing properties. With 120mg of CBN per serving, CBD’s nighttime cousin, it’s one of the higher-concentration products available on the market, which makes it great for ritualized, and intentional night use. The sriracha on the other hand, which was modified from a family recipe passed down through three generations, is nano-emulsified and therefore much more recreational, with the product’s effects mimicking the instantaneity of a vape. As compared to other product lines, Potli’s ability to isolate and honor the plant’s most important properties is truly unmatched. Moving into the colder months, I invite you to think about ways to ritualize the practice of cooking and eating. Playing with Potli’s products, and infused products in general, has been a massive source of food inspiration for me. If it’s legal where you are, I encourage you to think about trying one of these highlyadaptable and shareable recipes next time you’re seeking peace, relaxation, and calm.

Playing with Potli

BY SOFIA TORRIENTE PHOTOS BY KARINA MAK

Dream Baked Brie

prep 15 minutes

cook 20 minutes

makes 4 servings

1 8oz brie wheel

2 tbsp Potli Dream Honey

1 tsp herbs de Provence

1 tsp crushed red pepper flakes

Crackers, baguette, and/or fruit of your choosing

GET DO

1. Preheat oven to 350 degrees F.

2. Remove the brie wheel from its packaging. Score the top of the wheel in a crisscross pattern, being careful to only penetrate the rind (deep cuts will cause leaks of the melted cheese).

3. Drizzle the scored wheel with the honey and sprinkle with the herbs de Provence and crushed red pepper flakes.

4. Bake for 10-15 minutes or until the brie is soft and begins to ooze.

5. Serve immediately with fruit, crackers, or bread of your choosing!

Roasted Sriracha Snacking Beans

prep 15 minutes

cook 20 minutes

makes 4 servings

15 oz can of chickpeas, drained and rinsed

1 tbsp avocado oil

1 tbsp sriracha

½ tbsp Potli Sriracha

½ tbsp Potli Dream Honey

GET DO

1 tbsp. Lemon juice

½ tsp salt

½ tsp paprika ½ tsp garlic powder Black pepper to taste

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. Drain and rinse chickpeas in a strainer. Pour out onto a cutting board lined with paper towels. Pat dry as needed.

3. In a medium bowl, add the siracha, lemon, honey, avocado oil, and chickpeas. Toss well to coat, then leave to marinate for 10 minutes.

4. In the meantime, prepare your spice blend in a small bowl by combining the paprika, salt, black pepper, and garlic powder.

5. Pour chickpeas out onto your lined baking sheet and spread out evenly to avoid overcrowding. Bake for 20 minutes, shaking the pan at the 10-minute mark to ensure crisping on all sides.

6. While hot from the oven, sprinkle seasoning blend over chickpeas and toss well to coat. Transfer to a plate to cool, the chickpeas will crisp a bit more during this process.

7. Enjoy by themselves as a snack or add as a flavorful topping to a bowl or salad. Enjoy!

What Do Cooking Classes Really Teach You?

By Cayla Volandes Illustrations by Victoria Kielb

4onions, minced. Throw it in a dutch oven with olive oil and butter until caramelized. What’s next on the recipe list, Mason?

Recently, my friend Mason and I went to a cooking class together for my birthday. It was a class on FrenchMoroccan cuisine, the perfect fusion allowing me to prepare for my time abroad in Paris this upcoming winter. We hopped in a car, a bottle of rosé in hand, and headed off to our destination with Tikki the chef. We were ready to be illuminated and let someone whisk us away into a realm of culinary fantasy. Downtown Chicago offers a variety of delicious restaurants, but as bustling, busy UChicago students, trips Downtown are a luxury. Cheffing up a meal in Hyde Park saves time and money, and for those who may need an extra culinary boost, cooking classes are the way to go.

Cooking classes first and foremost enlighten us in the delight of cooking’s simplicity. Food Network can delude us into believing cooking is for the professionals, the Martha Stewart and Ina Garten’s of the world. From my times in cooking classes, however, I’ve learned the opposite; cooking doesn’t have to be complicated. I’ve learned how to make pie dough, how to correctly sear meats before putting them in the oven, how to craft spice combinations depending on the dish. All of this is to maximize flavor with minimum time. When the intricacies and specificities of those recipes escape my mind so quickly, then what’s the point of taking these classes? Are they just time fillers, a way to lose some cash while eating a delicious meal?

On the surface, cooking can seem like an individual, robotic activity. Measure ¾ of a cup of this, chop one pound of that, and throw in a pinch of salt. When we think of cooking classes, we imagine them in an open warehouse: sterile, steel tables with ingredients pre-chopped in ceramic bowls, and a big distance between teacher and students. There’s an air of coldness, of detachment. Instructors bark their orders, students scamper around to ensure their filet mignon is grilled just right. Why do our minds go straight to a scene out of Kitchen Nightmares? Why are so many afraid of cooking?

I’ve taken cooking classes with my family at the Institute of Culinary Education on Tuscan Classics, PastaMaking, and the Art of Pastry making. I’ve helped my Aunt Michelle in her gluten-free bakery, measuring chocolate chip cookies and filling pop-tarts. I’ve listened to my mother’s “classes” throughout the pandemic on the most versatile Greek spice combinations. Throughout all of these classes, the element that has stuck with me the most is the communal aspect of cooking. The form of cooking classes themselves — a group activity — demonstrates the shared aspect of the sport. Cooking is made up of people, shared with the people you love: we are happiest and most effective with others. These classes teach us that we need others: to catch a spill when our partner knocks over a glass, to stir the risotto when our partner cleans kale, to flip the burger when our partner chops potatoes. Although it’s in close quarters and intimate, you can learn so much about an individual through those few hours at the counter.

Chef Tikki invited us into her home, a personal and vulnerable space, for my most recent cooking class. We cooked grilled vegetables, french onion soup, almond-crusted lamb chops, and a couscous salad. As we sat together at the kitchen island, legs dangling, Mason, Tikki, and I munched on crostini and talked about the future and past. Our families, our college experience, and our trips around the globe. The lamb chops had to spend some time in the oven after we seared them, after all. Mason and I will most likely never see Tikki again, but she imparted on us not only the best way to make couscous, but her trials coming to America from Indonesia, raising her daughter as a single mother, and moving to Chicago. The stove was sacred, a vault sealed in time.

Cooking classes allow us to strengthen bonds with those we love and form strong ones with those we meet. Some little informational nuggets stay with us too, though… only a little bit of clove is necessary because otherwise, it overpowers.

HOW TO FALL IN LOVE WITH COOKING

by Markis Cheng / photos by Karina Mak

Let’s be honest - cooking is never love at first sight. It takes work, lots of work, and those who tell you otherwise are lying. Although challenging, it is the most rewarding to take a bite of a dish you pour your heart and soul into. Cooking is what gives us energy in the morning. It's the magic that transforms the seemingly normal daily meal into whimsical creations. For something vital to our physical livelihood, we need cooking as much as it needs us. The artist and their paintbrush can gracefully cast away strokes on the canvas of our dinner plates while the muse of our empty bellies are satiated

But like every relationship, none is ever perfect. While cooking may seem like an illustrious affair, realistic relationships with cooking are more like coming home after a long day at work and seeing your roommate left his dirty dishes in the sink for the third day in a row. It’s a chore— a necessary evil that must be conquered three square meals a day. Too many times have I heard, “What am I cooking next?” with the pains of disappointment. While no relationship expert, I have a personal philosophy on how I fell in love with cooking.

CARE

With busy schedules and little energy to spare, cooking can be an uphill battle destined for frustration and takeout boxes of leftovers in the fridge. However, it’s important to frame cooking as an extension of self-care, a way to tell us we love ourselves by nourishing our bodies with what we want and what we need. Nothing is more fulfilling than satisfying that craving, and to do it with one’s own intention in the kitchen is truly an act of self-love. Cooking should bring us a sense of comfort — it is a natural part of our lives after all — knowing will make us feel better after a day that just feels a bit too long.

CONNECTION CREATIVITY

It’s amazing how food is ubiquitous. Cooking allows us to speak a universal language, connecting people from all over the world to share experiences and culture. Flavors, ingredients, and techniques permeate across all time and space, and a shared glance over the same plate speaks more than a thousand words ever could. Cooking exists as the ultimate love language – to tell someone that you made their favorite dish or something they’ve never tried before and say, “I made this special for you.” A meal made by someone else is arguably better than one made on one’s own. While it might be unspoken, cooking brings us closer to the ones we love, and thus, how we fall in love with cooking.

Artists, writers, musicians: they all fear the day of dreaded artist’s block, when ideas run dry, when muses turn to ruin. However, cooking has its perfect muse — our stomachs — that tell us what we want and how we want it. We are free to experiment and play with the medium, our ingredients, to our heart’s content. There is no pressure: in fact, we are encouraged to deviate from the recipe. Our muses are very forgiving and tolerant of our ideas. As with any art, the more we cook, the more we get better. It is a muscle that we must use, and with time and effort, our food will evolve to elaborate canvases, displayed in our minds until it is time to paint, or cook, our next masterpiece.

THECRESCENT

INTERVIEW AND REVIEW OF CRESCENT CHEF'S TABLE

by Abby Yuhan

by Jiahe Wang

A college apartment complex is an unlikely location for a fancy, five-course meal. But the Crescent creates a tasting menu experience in the most unexpected of places, run entirely by fellow University of Chicago students.

Arthur Frigo, Neel McDonald, and Chris Elson met on the club crew team at UChicago, and they found common ground in food. All of them learned to cook in high school as a way to help their respective families. Last year, every Thursday, they would take turns making meals for each other in Neel’s apartment. But their competitive spirit also found its way into the kitchen: they would spend every week one-upping the last person’s meal, until finally, they wondered if people would pay for their work. And people

did. It began with just their close friends, but slowly grew into somewhat of a mysterious and exclusive weekly event.

I got the opportunity to try the Crescent on a Thursday evening this October. The living room of Neel’s apartment was transformed into a restaurant with three tables, tablecloths, candles, and paintings. When I arrived, Ileona, another member of the Crescent and the resident dessert expert, was waiting on tables, and the two other groups of people in attendance that night were deep in conversation. One couple brought multiple bottles of wine to enhance their meal and enjoy the full BYOB experience.

photos

The first dish brought out was a mocktail, a light, summery drink that reminded me of a really good green juice. The first food course was smoked sturgeon and cucumber noodles in a dill cream sauce, and this dish surprised me the most. The combination of flavors from the smoky fish and tangy pickles complemented by a creamy sauce was a flavor combination that was both familiar yet new. The second course was a turnip taco with crispy pork, asian pear slaw, and gochujang mayo. The influence of the Asian flavors was surprising to me, and it exceeded my expectations through enhancing a simple dish by bringing in other ethnic influences and textures. The third course was a corn soup with gouda foam and toasted couscous, meant to emanate Mexican street corn. I loved the way that they were able to take a typically casual dish and elevate it through texture and presentation while maintaining the original flavors. The fourth course was peri-peri chicken with microgreens, and the tasting menu was topped off with a dessert of my dreams. I was presented with a butternut squash ice cream, butter cake, and toasted marshmallow with a miso caramel, delivering an instant umami flavor to the mouth. Overall, the presentation of every dish was intentional, incorporating simplicity and elegance into every dish: their use of many seasonal flavors added to how much thought was put into each dish. I thoroughly enjoyed the flavor profiles of each dish, combining tanginess, saltiness, and sweet, with flavors complementing each other in a way that I would not expect. The intimate eating experience in Neel’s dining room crafted one with lots of chef interaction.

Speaking to Arthur, Neel, Ileona Rodrigues, and Alex Urqhart (the newest addition to the group) after the meal, I was able to gain a better perspective on why the Crescent began and what their goals are. While none of them want to be professional chefs, their love for food has blossomed into an appreciation for an art form. Between Neel and Arthur’s ridiculous brainstorming sessions at Jimmy’s and their dishes that flip familiar dishes on their head, their vision for food goes beyond the scope of an athome chef. They don’t make a profit off of their work, breaking even every week to keep their food affordable and accessible to the people on campus. They spend six hours in preparation for their weekly tasting menu, and another three hours running the actual restaurant. Because of all of the hard work put in, I was eager to understand how and why the Crescent continues due to their indifference towards making a profit and a culinary career.

In conversation with Arthur, a moment stuck out to me. He emphasized the idea that “food will be with you as long as you live” and that “the best conversations have been over food.” The idea that eating food can be a shared experience between people is the underlying inspiration behind the Crescent. This is a concept that every person experiences: a memorable date over Italian food, a drunk conversation over a slice of pizza, or a huge feast shared with family on a holiday. Anyone can understand the way that food brings people together in the most unexpected of ways, and the Crescent achieves this concept on our very own college campus.

PICKLED EGGS…

BY AIDAN CESSOR PHOTOS BYJOANNA MA

prep 35 minutes cook 40 minutes makes 6-8 servings

Onions, peppers, garlic, and eggs plunge into a salty brine, not of the sea, but vinegar. The idea of spices and tangy vinegar permeating into once-plain eggs or veggies fills me with excitement. The world of pickling teaches me delayed gratification, which is fading in this fast-paced world. For this recipe, I combined two ideas into one heavenly sandwich. Pickled Eggs are delicious on their own, yet I felt that they are more of an ingredient than a full recipe. My hankering for a creamy dish spurred me to use the eggs for something greater. Thus, I present Pickled Turmeric Egg Salad. When combined with a juicy heirloom tomato, an egg salad sandwich is one of the most fulfilling lunches.

GET

EQUIPMENT

~32 oz jar or multiple smaller ones

DO

2 Banana Peppers (or other spicy pepper) 4 shallots 6 eggs 1 1/3 cup apple cider vinegar ½ cup water 2 tbsp sugar 1 tbsp peppercorns 2 tsp turmeric 1 tsp salt 2 cloves garlic 1. Place eggs in a pot of cold water 2. Heat to a gentle boil 3. Turn off heat and cover for 10 minutes 4. Peel eggs in bowl of ice water 5. In a separate pot, pour vinegar, sugar, water, salt, turmeric, and heat till the sugar dissolves. 6. Thinly slice shallots and peppers 7. Place eggs, shallots, peppers, peppercorns, and minced garlic into a jar 8. Pour the vinegar mixture into the jar. 9. Refrigerate for 7-10 days.

Adapted from 101 Cookbooks Pickled Eggs Recipie

BY STACIA KONOW PHOTOS BY JIAHE WANG

PUMPKIN BREAD

prep 15 minutes cook 1 hour makes 3 loaves

GET DO

1 15 oz can of pumpkin puree (no added sugars or spices) 4 eggs, room temperature 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 ½ cups all-purpose flour 2 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground cloves 1/4 tsp ground ginger 1 cup chocolate chips (optional)

This pumpkin bread recipe certainly captures the magic of fall. The aromatic blend of autumnal spices like cinnamon and cloves fills your kitchen as the bread bakes, and each slice of bread comes out dense and moist, making it the perfect partner to a hot mug of tea or cider. This was one of my personal favorites, and it has never disappointed in the past 10 years of making it.

Adapted from Downeast Main Pumpkin Bread from Allrecipes.

1. Preheat the oven to 350°F.

2. Grease three 8- ½ x 4- ½ x 2- ½ inch loaf pans with either vegetable oil or cooking spray.

3. Combine pumpkin, eggs, oil, water, and sugar in a large bowl.

4. Whisk flour, baking soda, salt, and spices together in a separate bowl.

5. Add the flour mixture to wet, about 1/3 of the mixture at a time. Do not overmix! Only mix until just combined each time. If using chocolate chips, add those as well.

6. Split the batter evenly across the three pans.

7. Bake for 50 minutes - 1 hour, or until a toothpick comes out completely clean.

8. Enjoy!

Rugelach is a traditional Ashkenazi Jewish dessert that has become a staple on Shabbat and Holiday tables in Jewish homes across the world. Every Friday, while I was abroad in Jerusalem, just before the marketplace shut down to welcome in the Sabbath, I lined up with the rest of the city outside the famous bakery on Agripas street to get their last batch of Rugelach, fresh out of the oven. The butter and chocolate blend together to melt in your mouth upon each bite. Whenever I brought these delicacies with me to Friday night dinner, I became the guest of honor. One taste of this dessert transports me back to the streets of Israel. Please enjoy my own rendition of authentic Rugelach below.

prep 30 minutes cook 30 minutes makes 36 Rugelach

GET

For the Dough: ½ lb unsalted butter, room tempera ture

8 oz cream cheese, room temperature 2 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon vanilla extract

For the Chocolate Filling: 8 oz semisweet milk chocolate 1/4 cup sugar

For the Strawberry Nut Filling: ½ cup strawberry jam 1/4 cup chopped nuts (preferably almonds)

RUGELACH

DO

BY RACHEL SUGGS PHOTOS BY ADITI MENON

1. In an electric mixing bowl, cream together the butter and cream cheese.

2. Remove the whisk paddle attachment and replace it with the dough hook paddle attachment. With the mixer on low, beat in the flour, ½ cup at a time until the dough starts to form.

3. Refrigerate dough for at least one hour.

4. While the dough chills, make the fillings. Melt the chocolate over a double boiler on the stove. Remove from the heat and stir in the sugar.

5. In a separate saucepan, heat the strawberry jam until just warmed through but do not let it bubble. Remove from heat and stir in the nuts.

6. Preheat the oven to 350 °F.

7. Divide the dough into two equal portions and lightly dust the surface with flour. Roll out the first portion of dough into a circle about 1/16 inch thick.

8. With a knife or pastry wheel, cut the pastry circle into 16 wedges of equal size. Repeat with the second portion of dough so that you have 32 triangular wedges altogether.

9. Spread the chocolate mixture on 16 of the wedges and spread the strawberry mixture on the remaining half. Beginning at the wide edge, roll the dough upward towards the point.

10. Place on an ungreased baking sheet and bake for about 25 minutes or until the rugelach are golden brown.

11. Enjoy!

ITALIAN STUFFED ACORN SQUASH

BY EMILY JACOBS PHOTOS BY AMANDA HUANG

prep 10 minutes cook 30-35 minutes makes 4 servings

GET

2 medium acorn squash

1 bell pepper - color of choice, I chose red

1 yellow onion

2 cloves of garlic

3 tbsp tbsp of olive oil

1 tsp dried and chopped thyme

1 lb de-cased spicy italian sausage mild is okay, but I prefer spicy ½ cup mozzarella and parmesan to top (optional)

Salt and pepper to taste

Whenever I go to the fall farmer’s markets, I am always inspired by the large variety of squash. I am generally partial to delicata squash because it is smaller and easier to cut, however, this fall I have been most excited by acorn squash. Acorn squash is the perfect vessel for any sweet or savory filling. I dove into its savory potential and have become obsessed with this italian stuffed acorn squash. The warming aroma of the sausage and vegetables filled my apartment with a delectable and cozy smell that has lured my roommates into the kitchen with hungry eyes. For this reason, the recipe is adapted to get as much out of as little ingredients, and makes 4 delicious servings, so it can satisfy all your small dinner plan needs.

DO

For the Squash

1. Preheat oven and line 2 baking sheets with parchment 2. Cut each acorn squash in half, scoop out seeds 3. Dice bell pepper, onion, and garlic 4. Oil inside of each squash with 1 tsp of olive oil, season with salt and pepper. Place seed side down onto baking sheet (1 squash per sheet) and bake for 25-30 minutes, or until insides are tender with a fork

For Filling

5. While squash bakes, prepare the filling. Place a skillet on medium heat and warm remaining oil. Sauté diced onions, garlic, and bell pepper until lightly golden brown, about 5 minutes. 6. Remove vegetable mixture, and add sausage into the pan, cook until almost done, 5-8 minutes 7. When sausage is almost done, add thyme and then add vegetables back in 8. When squash is done, scoop equal parts of filling into insides of squashl

Finish It

Inspired by the Recipe Well

9. When squash is done, scoop equal parts of filling into insides of squash 10. Top with cheese mixture and broil until golden brown 11. Enjoy!Cook shrimp until it browns 12. Add mixed vegetables 13. Sprinkle in salt and spices to taste

MISO, LIME, AND LEEK GNOCCHI

BY ELENA THOMAN

PHOTOS BY KARINA MAK

Cooking as a college student comes with many limitations, especially with time and money. I often find myself in a cooking rut on weeknights, limited to just a few ingredients and a short amount of time to whip-up a home cooked meal, frequently leaving me with nothing to cook but yet another simple pasta dish. This week, ditch the usual Italian staples and try a new take on buttered pasta. I prefer to make this dish with gnocchi, as it gives the dish another level of texture and nuttiness, but any pasta shape works with this rich and flavorful sauce.

Short on time? Buy premade dry or frozen gnocchi and cook plain as instructed. However, every kind of pasta is best fresh, so if you have the time, make this simple homemade gnocchi:

DO

For the nocchi:

prep 30 min cook 15 min makes 2-3 servings

GET

For the Gnocchi: 2 Russet Potatoes 1 egg (beaten) 1 cup flour

1. Boil a large pot of water. Peel your potatoes, and boil until tender. Cool, then mash until smooth

2. Measure approx. 1 cup of your mash potato, and combine with the flour and beaten egg. Knead this mixture until it forms a ball of dough

3. Roll the dough into a long, thin (roughly ½ in diameter) “snake,” and use a fork to create uniform horizontal ridges in the snake. Cut the dough snake into 1 in. pieces

4. Boil in salted water for 4 minutes (or until the gnocchi float to the top)

5. Drain and set aside

For the Sauce:

6. Thinly slice your leek

7. Melt your butter in a pan, and once melted, stir in your miso and leek

8. Once your leeks are golden brown and crispy, remove from heat and add the juice of your lime

9. Stir in the cooked gnocchi, and add your salt and your lime zest (save a little bit for a garnish after you plate!)

10. Done!