As some of you may have heard, Sarah and I are on the cusp of a pretty big change. If you read the Smoked Beef Brisket Benedict post you might recall that I had some important guests visiting from the far off land of Denmark about a month ago. In actuality, those guests were the fine folks from Mikkeller (yes, that Mikkeller!) who were in town on business and, among other things, interviewing me for the barbecue chef position at Warpigs, the soon-to-be legendary collaboration brewery they are launching with the equally fine folks at 3 Floyds. Well friends, I am very pleased to announce that I was offered and have accepted that barbecue chef position which means that Sarah and I are soon moving to Denmark! That's right, in the very near future, The Beer and Food Project will set up post in the exciting city of Copenhagen where I will help to lead the introduction of American style barbecue to the Danish people. Pretty damn exciting!
So aside from barbecue - which has pretty much occupied most of my culinary brain for the last month - for nostalgic reasons, I've also been spending some goodbye time with the foods I find to be distinctly "Chicago." Chili is definitely one of them. Technically it didn't originate in Chicago (like barbecue, it's mostly associated with Texas) but Chicagoans LOVE their chili. It's the food of Sunday football games and family get togethers and most every Chicago person I know has their own "best" version. I'm no different and like my chili making counterparts, I'll cockily assert that mine rivals most others. The difference between them and me, perhaps, is that I'm actually willing to share it here.
