David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David is a regular contributor of restaurant reviews and food-related articles for Chicago Tribune, Chicago Sun-Times, TimeOut Chicago, Local Beet, and Chicago Reader, which published his seven-part guide to regional Mexican food in the city. He has also contributed food writing to blogs such as the Local Beet and Grubstreet Chicago. With his friend Michael Gebert (creator of Sky Full of Bacon video podcasts), he hosted a cable documentary on Hispanic chow at Chicago's Maxwell Street Market,and has just completed working on a video about Taste of Melrose Park. A returning guest on WLS and WGN AM radio, David produces the "Soundbites" series on the James Beard-nominated Eight Forty-Eight (Chicago Public Radio, WBEZ, 91.5FM); these radio pieces examine how Chicago chefs use sound in their kitchens; listen here: http://tiny.cc/QpCTA. David was featured on "Good Morning, America," "Chicago, Tonight," and Nippon TV when he developed recipes for preparing seasonal cicadas, which invaded Chicagoland during the spring of 2007. More information, including writing samples and bug-cooking videos, can be found at www.dchammond.com.
Bertolli's Pizza in River Forest offers three types of Chicago-style pizzas: pan, stuffed and thin crust. We went with thin crust, and we almost always order simple pies, usually just sausage or pepperoni. Last weekend, we decided to go with a Chicago style pizza topped with sausage and onion; we asked for the crust to be crisp and well-done. It was very good.
Mora Asian Kitchen offers pan-Asian cuisine, representative of many countries, including China, Japan, and the Philippines. Of the Filipino offerings, there's pancit noodles, lumpia (eggrolls) and adobo (perhaps the most popular of the signature dishes of the Philippines) – we ordered these three dishes for takeout last weekend.
Fannie May's S'mores are a combination of chocolate-covered marshmallows and tiny honey-infused graham crackers with a crisp woven texture that creates a very pleasant counterpoint with the marshmallow, crunchy vs. cushy. This is not hugely sophisticated candy, but it's so satisfying.
Carnivore's bacon burger is the best burger I can remember eating, and I hope to eat it again many times. You really should eat it. The burger itself tastes so good that I avoid adding mustard or ketchup and just go with the clean and simple flavors of tomato, raw onion, and pickle.