Food - Julianne Glatz | Thursday, August 26,2010

Springfield’s outdoor dining goes to the dogs

My first sojourn to Europe was with the U of I Concert Choir. We gave concerts, attended a two-week Renaissance music symposium, and did a lot of sightseeing. But there was something else I was determ

Food - Julianne Glatz | Thursday, August 19,2010

Edamame, the soybean you can eat

By Julianne Glatz

There weren’t many of them. Maybe six or eight pods in the tiny saucer in front of me. The setting (my first-ever sushi restaurant) and the simple, elegant Japanese porcelain saucer seemed exoti

Food - Julianne Glatz | Thursday, August 12,2010

When State Fair food was real

By Julianne Glatz

Ah, the Illinois State Fair – the highlight of my childhood summers. From about the third grade on, I sold produce from my grandparents’ organic farm from a makeshift stand at the end of o

Food - Julianne Glatz | Thursday, August 5,2010

Memories of a Tamale Queen

By Julianne Glatz

It began with a call from a longtime friend, Sangamo Club general manager David Radwine. The Sangamo Club was hosting the 1995 Hope School Celebrity Chef Benefit. Rick Bayless, chef/owner of Chicago&r

Food - Julianne Glatz | Thursday, July 29,2010

Can’t beat pasta to beat the heat

By Julianne Glatz

It’s too darn hot.I’d like to sup with my baby tonight,Refill the cup with my baby tonight.But I ain’t up to my baby tonight,’Cause it’s too darn hot.From It’s Too

Food - Julianne Glatz | Thursday, July 22,2010

Keep cool with noodles and summer rolls

By Julianne Glatz

What do you think it’s going to be like tonight? It’s going to be hot and wet. That’s nice if you’re with a lady, but it ain’t no good if you’re in the jungle!&rdqu

Food - Julianne Glatz | Thursday, July 15,2010

Gulf tragedy gets personal

By Julianne Glatz

“The Cajun…. may be forgiven for being proud: for at one time he was the “poor folks” of the swamps. Then he took a land that nobody else wanted and turned it into something s

Food - Julianne Glatz | Thursday, July 8,2010

On the trail of gooey goodness

By Julianne Glatz

Who created it? When? Where? Who makes the best? What are acceptable ingredients? Which is most authentic?Whether it’s French ratatouille, Italian ragu Bolognese, Mississippi ribs or New York re

Food - Julianne Glatz | Thursday, July 1,2010

The professor of barbeque

By Julianne Glatz

What picture pops into your head when you hear the words “barbeque expert”? Is it a big beefy guy, tongs in hand, maybe a bit red-faced from hovering over the coals and the beer can in his

Food - Julianne Glatz | Thursday, June 24,2010

Record good food, from start to finish

By Julianne Glatz

Remember the tale of The Little Red Hen? The plucky chicken finds some grains of wheat. She asks her barnyard buddies if they’ll help plant them, but none are willing. The same thing happens whe