Soft Shell Crawfish, Andouille Filled Chicken, Etouffee, Absinthe Bubbles
This preparation made our menu Saturday night and we will be donating half of the $16 cost to the relief efforts of Protect Our Coastline. Additionally, while attending Shift Drinks at the Exchange for Schwa’s chef/owner Michael Carlson’s guest spot as bartender, I got to speaking with Sepia’s chef Andrew Zimmerman about collaborating on a [...]
As Good As It Gets
I may show an ounce of humility (ok, maybe a gram) when it comes to accolades & publicity, but this is one I feel like shouting out from the highest mountain top – click here to view the article on Feeding Kids’ Interest in Global Cuisine in today’s Chicago Sun Times. Big props to Maureen [...]
