What they're saying on Facebook . . .

Michelle Garcia, owner of Bleeding Heart, features Death's Door Spirits' organic whiskey in her pastries in March. (Photo: Bleeding Heart Bakery)


Grant Achatz (Owner/Executive Chef Alinea): "Looking for a space for a new concept. Lincoln Park and/or Bucktown areas."

Bleeding Heart Bakery: "Flavor of the month...whiskey!! Tarts, cupcakes, truffles, cakes and brownies all soaked in whiskey from Death's Door Spirits!"

Homaro Cantu (Chef/Owner Moto/Otom): "Making toast that is impossible to burn."

Graham Elliot Bowles (Owner/Executive Chef graham elliot): "Excited about the changes that are afoot at the restaurant!"

Gregory Hall (Brewmaster/Restaurateur): "2 days until Night Stalker dryhopped imperial stout debuts at Goose Island."

Mark Mendez (Executive Chef/Carnivale): "Trying to conceptualize new spring menu items."

John Ross (Owner/The Bristol): "Tonight...Agnolotti, Pappardelle Bolognese, Lamb Chorizo!"

Sarah Stegner (Executive Chef/Prairie Grass Cafe): "Enjoying the new microgreens from Three Sister's Garden."

Paul Virant (Owner/Chef Vie): "Corning a veal brisket/bottom round from Swan Creek."