Colleagues, media and friends reflect on Charlie Trotter's incredible life and impact on the culinary world on Twitter.
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• Also, I talk to some of the country's top bar industry experts, including Mercadito's Tippling Bros., on secrets to increasing bar sales during the coldest months.
• The likes of Ryan Pitts (RL), Joel Nickerson (Wishbone), Troy Graves (Red Door) and Sandra Holl (Floriole Café & Bakery) serve as mentors for high school students competing in the annual Cooking Up Change competition. This year it takes place at Bridgeport Art Center’s Skyline Loft (1200 W. 35th St.), and the $100 ticket includes tastings of entree submissions and an open bar. Get the tickets right here. It takes place 6-9pm Nov. 7.
• And JIMMY's Egor Polonskiy gets props for creating Chicago's best Manhattan cocktail. He earned the title Tuesday at Hubbard Inn during a contest sponsored by Esquire and Woodford Reserve. His Smoking Pig recipe will compete against those of 30 other bartenders across the country. Only six will then be selected to showcase their cocktails during the Manhattan Experience finale in New York City in January. I think he's got a pretty good shot. Here's his recipe for the Smoking Pig:
2 oz. Woodford Reserve bourbon infused with bacon fat
1/2 oz. Punt e Mes vermouth
1/2 oz. Lillet Rouge
1 dash Amargo-Vallet bitter liqueur
1 dash chocolate bitters infused with bacon
Candied bacon strip, for garnish
Directions: In a mixing glass, combine Woodford Reserve bourbon with liqueurs and bitters. Add ice and stir. Strain into a coupe glass and garnish with strip of candied bacon.
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