How The Food System May Be The Answer To The Food System
New model for getting farm stuff to tables.
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Join Chicagoist and the Ghosts of Bridgeport Restaurants To Benefit Benton House Tomorrow Night
Big event at Benton House on Thursday.
What The Mendezes of Vera Thought Of Their Sicilian Neighbor Next
The team behind Vera check out their neighbor Next.
Mark Mendez on Why Vera's Jamon and Cheese Bar Is Becoming... Vera's Otro Bar
Vera's cheese bar to expand beyond cheese.
Vera Launches Spanish Cooking Classes With Catalonia, April 28
Vera launches cooking classes with Catalonia.
Video: First Look at Vera With Owners Mark and Liz Mendez
Vera isn't going to be one of this year's glitzy openings. Like the Spanish food and the wines that this Lake Street wine bar plans to offer, it's straightforward, well-balanced and easy to feel comfortable with. But if there's nothing...
Mark and Liz Mendez's Wine Bar Uva is Now... Vera
After a brief legal skirmish with a wine bar in New York which asserted its ownership of the Spanish word for "grape," the wine bar which Mark and Liz Mendez planned to call Uva has a new name. It's Vera,...
Epic Names Mark Pollard as New Executive Chef; Mayor Proclaims 'Chef Priscila Satkoff Day'
Plus: Uva may need to change its name.
Liz and Mark Mendez Talk Wine at Their Wine Bar, Uva
Yesterday, we talked with Mark and Liz Mendez about their wine bar, Uva, set to open in early fall in the long-ago Rushmore space on Lake Street. In that segment we focused on the Spanish food that will be on...
Mark and Liz Mendez Talk Food at Their Wine Bar, Uva
As executive chef at Carnivale, Mark Mendez was like the indie filmmaker who suddenly gets the assignment to direct a big summer blockbuster. He used his position to be a supporter of local farms, and filled his specials menu with...
Former Carnivale Chef Mark Mendez and Wife Launch The Cook & The Corkscrew
The almost former Carnivale chef launches a new blog.
Behind the Soundbite: Crunching at Carnivale
Mark Mendez likes his food to make a little of the right kind of noise.
Mark Mendez Dishes on the “In-Between Time”
Mark Mendez writes about what it is like to work at a restaurant after telling everyone you'll be leaving soon.
Sky Full of Bacon Visits a Big Chef and a Small Farmer
Mike Gebert heads from the restaurant to the farm to see how we get food in Chicago.
Mark Mendez Leaves Carnivale; Pickle Juice is the New Wonder Drug
Plus: Unemployed young males bring down fast food sales, food stamp lines grow, and a Senator wants to clean up the Gulf of Mexico with beer.
HallowEats: Candy Corn and Pumpkin Seed Recipes From Chicago Chefs
Mark Mendez and Suzy Crofton share their favorite Halloween recipes.
The Sweet Side of Halloween: Chefs Share Their Favorite Candies
Chicago's chefs will happily throw it all in for a Kit Kat or peanut M&Ms.