"My croissant recipe takes three days to make, and I go through about seven pounds of butter for each market," says Kat Fuenty, the founder of Pastry Daydreams in this interview about baking for their cottage food business.
"To me, savvy means using practical judgment to make food that tastes good and looks good — while being vegan," says Champaign vegan chef Lamiea Wilson about making vegan food for her hungry followers.
"As far as tools go, homebrewers are all over the place. We usually start boiling in pots on the stove and fermenting in plastic buckets, all the way to having similar setups as breweries on a smaller scale," says Kyle Murphy of the Boneyard Union of Zymurgical Zealots (BUZZ) Homebrew Club which was been an active Champaign-Urbana club since 1994.
Walk the farm with Hendrick House Farm Director Ann Swanson as she shares about the 15,000 pounds of produce the farm grows annually for C-U, her fine dining experiences, and her goal to reform the food at institutional kitchens.
"I didn't want the Espressos to just die off after working for them for so long," says Doug McCarver, who rescued all of C-U's closing Espresso Royales including the Krannert View location where he worked as a barista in the 1980s.
"You should never ask a server or bartender what their real job is. I have real bills, and my real tips pay those bills. This is a real job," says Terry Boyer, bartender extraordinaire at Farren's Pub.
"People who are fed think better, can make better decisions. That's our real goal, and that's what unites people...It's: feed the hungry," Ruth Ann Evans, a volunteer at the Daily Bread Soup Kitchen says.
"My husband decided to open [a] restaurant serving sushi and bread. Sounds weird, but let’s try!" Kaori Ishibashi says.
The new restaurant in the kitchen of Collective Pour will have a dynamic, constantly-rotating menu. Weird Meat Boyz Doug Hodge and Ian Nutting say, "We kinda want to shake it up...Nothing is sacred to us. If we don't want to do fries, we may cancel fries."
"On weekends, we make the best barbacoa in the area. We start on Friday and cook the meat for over six hours. We make both a pork and a goat version," says Alex Corado of El Progreso, a family-run Mexican store with locations in Urbana and Champaign.
"I definitely didn’t know what I was getting into, and in some ways, I’m glad I just embraced the moment and chased after what felt right." says Mikyung Eum, the farmer behind the woman-owned market farm in Champaign.
Rithika talked with Ava Gomez, an employee at Cowboy Monkey, to learn about all the delicious menu items.
Looking for a great place to dine? Interested in where to find the best cocktails? Want to know the latest news on restaurant and bar openings? Our Food & Drink Section should always be your first place to look.