Windy City Cooking: Week 27

(Ed.'s Note- Every Monday--and occasionally on Tuesday--Chicago's Jason Hissong writes Windy City Cooking, a column whose title says it all. Enjoy! -Max)

The Thin Place
by Jason Hissong
22 February 2010

I asked my friend Larissa what she means when she uses the term "thin places." She gave me a quote. I didn't ask her where this quote is from, but this is what she wrote me, "These are places along one's spiritual path where God's spirit feels especially near." There's more to the quote, but for my purposes today that portion is enough. If forced to paraphrase, I would say that thin places, or moments, are when the tangible and the spiritual intersect, and are inseparable.

Ray's Braise: College Towns - New Brunswick

[Every other week, Ray takes us on a culinary tour of the tri-state area and treats us to some of his favorite recipes. Enjoy! -Max]



Photo Courtesy Monyca White

My eight-year stint as a college student will come to an end for now come this May, as I prepare to graduate from Rutgers University with my Masters degree. Being on the cusp of this accomplishment has caused me to reflect back on the time I've spent there - and of course, the meals I've eaten! When we think of the dining habits of college students, we usually think of ramen noodles, crowded dining halls, and student centers filled with the usual array of fast food chains. But by wandering outside the university grounds, there's usually a whole world of great, reasonably priced food to be found.

Greek Revised: Chicken Pastitsio

[Editor's Note: Please welcome new columnist Maria Koumentakos, who will take us through her own spin on Greek cuisine, highlighting a different classic Greek dish every month. Enjoy! -Max]



Greek Revised 01
February 16th, 2010
by Maria Koumentakos

Hey guys! This is my first article here on Beach City Cooking. I’m very excited and honored to have been asked to write it. I’ll be writing a monthly column featuring a Greek recipe I like that I’ve modified to my tastes or one that I’ve never made and always wanted to try. A little background info about me:

I’m a Panamanian born Greek, I’ve been raised on Greek and Panamanian food and being interested in cooking from a very young age, I’ve had extensive experience with Greek cuisine. By living here in Panama, my style of Greek cuisine had to adapt and mold to the ingredients available (or unavailable) to us here as well as the personal changes we have made over time to otherwise traditional meals. I’m looking forward to be showing you guys every month the things I’ve learned from my mother, my main teacher of Greek cooking, and also anything I’ve learned on my own as well.

Windy City Cooking: Week 26

(Ed.'s Note- Every Monday, Chicago's Jason Hissong writes Windy City Cooking, a column whose title says it all. Enjoy! -Max)

Changing Tastes
by Jason Hissong
15 February 2010

Sunday evening I found myself at home enjoying the company of two of my favorite people; my roommate Jason and his girlfriend Elizabeth. While watching Planet Earth reruns on Discovery and establishing our game of Monopoly, we decided to get food. And the decision came down to two types of cuisine: pizza or Chinese. The pizza would have come from Fornello or Carreno's. If we went with the Chinese, on the other hand, there was only one choice. Orange Garden.