element collective – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg element collective – In Good Taste http://ingoodtaste.kitchen 32 32 Behind the Scenes with Mixologist Jason Brown at Kinmont http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/ http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/#respond Tue, 20 May 2014 05:00:41 +0000 http://www.ingoodtastemag.com/?p=6407 Kinmont, the sustainable fish + seafood restaurant from Chicago’s Element Collective team, has a fascinating menu that offers lesser known, sustainably fished products sourced from both coast: triggerfish, cobia, and amberjack,to name a few. Yet, it’s the cocktail menu that catches your eye.  Kinmont’s head bartender Jason Brown began his career working the Sunday shift at a hotel bar because no one else would take it. Within a few weeks, he was working Saturday nights and closing the place. “Throughout the course of my career, I was hired at various places where I ended up with more responsibility than I was hired on to take,” said Brown. “When I started, I had no idea what I was doing but made some positive strides.” Since his accidental beginning behind the bar, Brown, who has had stints in Boston and San Francisco, has developed a beverage program that expertly complements executive chef Duncan Biddulph’s menu. The beverage list skews classic with an abundance of gin, Aquavit, Genever and Pisco in starring roles. We recently stopped by Kinmont to chat with Brown, sample some of his cocktails, and learn a thing or two about running the cocktail program at one of Chicago’s hottest seafood spots. IGT: Tell us what it’s like to […]

The post Behind the Scenes with Mixologist Jason Brown at Kinmont appeared first on In Good Taste.

]]> http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/feed/ 0 Chicago: Leghorn Fried Chicken http://ingoodtaste.kitchen/chicago-leghorn-fried-chicken/ http://ingoodtaste.kitchen/chicago-leghorn-fried-chicken/#respond Tue, 22 Apr 2014 14:00:57 +0000 http://www.ingoodtastemag.com/?p=6018 These days it seems that a new fried chicken place is popping up every week, proving the new adage “Fried Chicken is the new Black.” Trust me people are saying that. Or maybe it’s just me. I sampled the goods at the newest chicken darling, Leghorn Chicken on opening day, before the crowd settled in. Trust me, this is one chicken joint that has been drawing serious crowds since opening. Within hours of its 11:00 a.m. opening bell,  the chicken is gone — lasting only 90 minutes on opening day. Leghorn has a simple menu with 3 basic choices to make:  1) if you want your chicken pickle brined or Nashville hot 2) if you want a chicken breast or chicken thigh and 3) if you want your sandwich on a bun or biscuit. Pro Tip: opt for the Nashville hot since both versions are actually pickle brined. We all know that brining chicken ensures that it comes out deliciously juicy but the addition of dill in the ‘pickle brine’ adds an extra layer of flavor. The ‘Nashville hot’ adds a dab of spice to your sandwich. After you decide on your cut of meat and bun (I also chose with breast and house made […]

The post Chicago: Leghorn Fried Chicken appeared first on In Good Taste.

]]> http://ingoodtaste.kitchen/chicago-leghorn-fried-chicken/feed/ 0