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Ingredient I love the young mustard greens I get from Growing Power. They add a true “green” taste with a bit of spiciness. Right now I’m matching it with caperberries and bacon for a braised haddock dish.
Kitchen gadget My 15-pound sausage stuffer. It’s speedy and perfect for salumi and sausages. I use it to make a smoked pork-belly sausage and a lamb sausage, among others.
Restaurant Coalfire (1321 W Grand Ave, 312-226-2625) for their pizza. They put out simple, clean and crisp pies with fresh flavors. There’s nothing else like it.
Inspirational place My girl Frog’s studio (pictured). It has such a creative vibe. She designs clothing and I work on recipe design there. We bounce ideas off each other, but really, just working next to her keeps me inspired.
Music to cook to What else? Country, country, country. Preferably old-school sounds like Anna Fermin’s Trigger Gospel, the album Oh, the Stories We Hold. I also like to throw in a bit of Dixie Chicks, especially the albums Taking the Long Way and Home.
615 W Randolph St between Jefferson and Desplaines Sts (312-377-2002)
