Food Fanatics brings you avec's moroccan fried chicken wings from Chef de Cuisine, Perry Hendrix.
Soak chicken wings in buttermilk for at least 8 hours. Melt butter and add harissa, honey and lime; set aside. Combine flours, granulated garlic, paprika and salt. Remove wings from buttermilk and coat liberally with dry ingredients. Heat oil to 350F and fry wings, about 10 to 12 minutes; drain. Fry garlic in oil; drain. Toss wings in sauce and top with herbs and garlic. Makes 4 to 6 servings.
Written by Christine Muhlke/Photographed by Nathan Michael for Bon Appetit Magazine
One of the great things about my job is it requires me to be curious and hungry (I’m always both), traveling to find the best new places and interesting people to obsess over in the magazine. Chicago is one of my favorite cities to hit, thanks to its always-expanding glut of good restaurants, cocktail lounges, coffee bars, taquerias, and pizza joints. During a recent return to my hometown, I fit in at least 14 meals and still got to see my mom for deep-dish. The most amazing part: I didn’t hit the wall until my final stop.
Head to avec for bacon-wrapped dates, crisped in the wood-burning oven. The space and the food at Paul Kahan’s restaurant still feel kinetic.
Written by Amy Cavanaugh/Photographed by Marzena Abrahamik in Time Out Chicago
While we were diligently brunching around Chicago this winter and spring to compile the list of the 20 best brunch restaurants in the city, a few things stood out. Namely, they were dishes and drinks like an elaborately dressed Bloody Mary, an outrageous bologna sandwich and a perfect stack of pancakes that we couldn't stop talking about when we got back into the office on Monday. Of the many, many brunch dishes we had, these were the nine that stood out.
The name of this dish does not do it justice. Yes, there are poached eggs, but they’re placed on top of toast, which has a layer of Nduja, a spreadable, spicy pork sausage. Then everything is covered with a bright lemon hollandaise and greens, which (sort of) make the dish feel a little lighter. It’s the best new play on eggs benedict we’ve seen
FEB. 18, 2014
Chorizo-Stuffed Dates With Piquillo Pepper Sauce
The Restaurant Takeaway column is devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks.
I’ve eaten my share of bacon-wrapped dates at cocktail parties and the like. Sometimes they are plain; sometimes they are filled with almonds or cheese. They are always tasty and never filling.
And this was exactly what I thought stuffed dates should be — until I had dinner at Avec in Chicago. There, I ate bacon-wrapped dates stuffed with spicy chorizo, surrounded by a silky tomato and piquillo pepper sauce.
This dish was not dainty hors d’oeuvres to be nibbled out of hand. It was a brawny appetizer that demanded a fork to scoop up the sausage emerging from the sweet dates. The flavors made perfect sense together; piquant, sweet, meaty, smoky and tangy notes in every bite, zinging over your tongue in different combinations and intensities. This is a dish that will never get dull.
My adaptation keeps the compelling flavors, but it scales down the dates so they are more compact. You could make them as an appetizer over sauce, as they do at Avec. But now the dates also work as hearty finger food. Serve with the sauce for dipping.
To read more about avec in Time Out, please check out this article here.
Please check out Erling's first interview, as he talks about his role as chef de cuisine of avec!
Check out chef Erling Wu Bower of avec and Cosmo Goss Of PQM, as he collaborates with Starving Artist-- an evening of art, food & inspiration.
Starving Artist is Chicago Artists’ Coalition’s annual benefit that pairs the city’s most inspiring visual artists with its most innovative culinary talent. For this year’s event, Starving Artist will offer a high-energy and interactive evening where attendees will engage directly with the creative environment of unique art and food installations.
"Watch the magic happen here":http://chicago.eater.com/archives/2012/06/27/avecs-chorizostuffed-baconwrapped-medjool-dates.php
Join us August 10th-17th as we support “Real Men Drink Pink” campaign to encourage men who normally wouldn’t drink rosé wine to embrace it, glasses of rosé will be offered at $10/glass . Proceeds form this will be donated to the “Bright Pink’s” breast cancer cause. Please come and support this cause! See you soon!
A day in the life of Chef Paul Kahan by POPSUGAR Chicago.
Chef Anthony Bourdain shows some love to Paul Kahan’s restaurants in Chicago.
“Favorite Chicago spot for food? Any place run by Paul Kahan: Blackbird, avec, The Publican, Big Star.”
The epi-log, epicurious.com’s blog raves about avec.
Food Network Magazine asked top chefs across the country for their best advice.
avec featured in Time Out Chicago April 2011 Eat Out With The Kids
Avec featured in CS Magazine, March 2011
Chef Paul Kahan featured in “11 Celeb Chefs Dish on Their Sexiest Meal Ever”
avec and chef Koren Grieveson elected for a James Beard Foundation Award for Best Chef: Great Lakes, 2010
Avec featured in Diversion Magazine
Avec featured in Michigan Ave Magazine, February 2010
Avec featured in Time Out Chicago
avec and chef Koren Grieveson elected for a James Beard Foundation Award for Best Chef: Great Lakes
Avec featured in Travel & Leisure Magazine, May 2009
Avec featured in Food & Wine Magazine, July 2008
Avec featured in Wallpaper Magazine, Feb 2008
avec in Chicago Magazine April 2007 Restaurants
avec nominated for the Time Out Eat Out Awards March 2007
avec in North Shore March 2007
Maria Pinto on avec Chicago Social March 2007
avec’s chef Koren Grieveson in R&I March 2007
Today’s Chicago Woman Maria Pinto on avec, March 2007
Avec featured in GQ Magazine, March 2007
Avec featured in Frommers Budget Travel guide
avec mentioned in Chicago Sun-Times February 2007
Avec reviewed by the Zagat Survey, July 2006
Avec featured in Town & Country Travel
Avec is featured in Australian Gourmet Traveller.
Avec featured in Time Out Chicago in April, 2006
Avec featured in Time Out Chicago, The 100 Best Eats December 2005
Avec featured in book entitled Wood Design, Daab publishing.
avec elected for a James Beard Foundation Award for
Outstanding Restaurant Design, 2005
avec elected for a James Beard Foundation Award for
Outstanding Restaurant Graphics, 2005
Avec featured in Time Out Chicago in September, 2005
Koren Grieveson is featured in The Chicago Sun-Times.
Avec featured in Hospitality Design, May/June 2005
Avec featured in Gourmet Magazine
Avec featured in New City Magazine, 2005
Avec featured in North Shore Magazine, November 2004
Avec featured in Chicago Magazine
Avec featured in ChicagoMag.com
Avec featured in Bon Appetit
Avec featured in food & Wine Magazine, August 2004
Avec featured in Wallpaper Navigator
Avec featured in Where magazine
Avec featured in Metropolitan Magazine, May/June 2004
Avec featured in Soma
Avec was presented with a National Geographic ‘Best of the City’ award in April, 2004
Avec featured in Travel & Leisure Magazine, April 2004
Avec featured in Nations Restaurant News, April 2004
Avec featured in National Geographic Traveler Magazine, April 2004
Avec featured in CS Magazine
Avec featured in The Chicago Sun-Times
Avec featured in Lakeshore Design
Avec featured in Wallpaper Magazine, January/February 2004
Avec featured in Restaurants & Institutions December 2003