It’s a mystery for many reasons, starting with the drink’s murky history, one stretching far into the past. Mezcal’s origins are unknown, but it can be dated back to at least 1500 BCE. That’s the age of a unique small clay still, known as a Capacha vessel, which, when it was discovered contained remnants of agave. Adding to this mystique is the misconception that many, including enthusiastic mezcal and tequila consumers, hold that mezcal is the smoky cousin of tequila.
But, as Lampert points out, ”those wanting to use a family analogy should instead think of mezcal as being tequila’s great-grandmother, holding the place of family matriarch. Tequila, it turns out, is just one subvariety of mezcal—albeit an extremely popular one—while mezcal is the origin of all agave spirits.”
Lampert, who has an impressive resume with university majors in linguistics and philosophy and specializes in Mayan glyphs (the native writing system of the Maya civilization), distills her knowledge and familiarity with Mexican culture to dispel the all-too-common myth that Mesoamerican culture was less refined and civilized than its European counterparts. And she applies that to agave drinks as well. They can be just as complex and sophisticated as any wine grown in the vineyards of France. Her book is not only assists readers in understanding the history of agave drinks but also serves as a companion guide to those who are both passionate and curious about this ancient, distilled beverage as she is.
“The meat of this book is producer profiles with tasting notes and general comments,” she writes. “Aside from serving as an at-a-glance overview of specific products, they offer insight into house production styles, flavor profiles for different agave varieties, and regionally specific characteristics. In addition to general comments and information. The tequila entries each get an individual score from 1 to 5. These ratings are designed to serve as a guide and informed consumers about the good, better, and best bottles in terms of quality and value and, equally important, which bottles you might want to skip.”
Lampert also includes a plethora of cocktail recipes and pairing notes, many gathered from established and emerging mixologists. In that way, she says, those using her guidebook can find new ways for enjoyment.
It’s a way of understanding the millenniums behind the tastes of such cocktails (recipes in her book) as a Pomegranate Margarita—a mix of Siete Leguas reposado tequila and Cenizo Colonial mezcal, pomegranate juice, simple sugar syrup, and torched cinnamon sticks or the Frozen Mezcal Hot Chocolate—milk, simple syrup, vanilla extract, and Cenizo Colonial mezcal topped with whipped cream.
In all, this is a history lesson, a bartender’s manual, and a fresh look at a spirit that has been around for millennia. Lampert drills down deep and yet this is an easily readable book that can be enjoyed at many diverse levels, from a recipe book to an in-depth understanding of mezcal’s past and present.
About the Author
Tess Rose Lampert has been a leader in the world of agave spirits for over a decade. An accomplished educator and writer surrounded by and filled with a lifelong passion for Mexican culture, Tess founded PalateTrip, LLC, a consulting company for top-tier agave spirit brands and restaurants across the U.S. She serves as an ambassador to establish and educate consumers, trade, and media on all aspects of agave. Lampert also offers private events and leads educational tours across Mexico.
OAXACA EXPRESS
BARTENDER SPOTLIGHT: Alex Valencia
“Alex is celebrated as one of the top Mexican mixologists of our time, and this drink is a cult favorite at La Contenta and La Contenta Oeste, the restaurants he co-owns in New York City,” writes Lampert in the introduction to this recipe, noting he created the cocktail back in 2009 before mezcal went mainstream, initially calling it the Mexican Connection.
“Back then, the mezcal in New York City was only exported from Oaxaca, so I changed the name to Oaxaca Express, like a little taste from Oaxaca, Mexico,” he says.
Tajin, for rimming the glass
1 slice jalapeño, no seeds
2 ounces espadín mezcal from Oaxaca
3/4 ounce Cucumber Puree
3/4 ounce fresh lime juice
3/4 ounce Agave Syrup
Rim a rocks glass with tajin and set aside. Add the jalapeño to a shaker and muddle, then add the mezcal, cucumber puree, lime juice, and agave syrup, plus ice. Shake for five to seven seconds. Double strain and serve.
ONE WAY TO OAXACA
BARTENDER SPOTLIGHT: Julio Xoxocotla
“Mexico-born Julio is a partner and head bartender at the Wild Son and Bar Lula in New York City. The phrase that inspired this fruity, lightly smoked, spicy, and herbal cocktail is “El dinero, el amor, y las guayabas no se pueden ocultar”—in English,” says Lampert, translating the sentence, “Money, love, and guavas cannot be hidden.”
11/2 ounces Pelotón de la Muerte mezcal
1 ounce guava puree
3/4 ounce Rosemary-Jalapeño Syrup
3/4 ounce lime juice
Add all ingredients to a shaker. Add ice and shake well. Once cold, strain over fresh ice in a rocks glass.
The latest play receiving accolades onstage at The Goodman in Chicago is “Holiday.”
“Holiday,” an adaptation of Philip Barry’s work by late playwright Richard Greenberg, is an engaging theatrical work revolving around family problems, class conflicts, money matters, love and more. The wittily written play is directed by Chicago favorite Robert Falls, former artistic director of The Goodman.
The production, which continues to March 8, is part of The Goodman’s Centennial 25/26 Season. It’s quite easy to get wrapped up in this story, which features excellent performances by a talented cast of actors. The cast stars Jordan Lage, Molly Griggs, Bryce Gangel, Wesley Taylor, Luigi Sottile and others.
About the production, director Falls said, “Holiday is a beautiful American play that speaks to us in both subtle and prominent ways. Its central themes – the meaning of our existence as human beings, our relationship to success and money, privilege, capitalism- are just as relevant in this present day adaptation as they are in the original version.”
The play is performed in The Goodman’s Albert Theatre. Also appearing at The Goodman is the play “The Brief Wondrous Life of Oscar Wao.”
For more information about The Goodman’s offerings, visit GoodmanTheatre.org.
Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
One of the nation’s largest annual fireworks displays returns to Louisville on April 18, 2026, with the Kentucky Derby Festival’s Thunder Over Louisville. Themed “Thunder in the U.S.A.” in honor of America’s 250th birthday, this decades-old tradition is the official kick-off to the Kentucky Derby Festival and marks a two-week countdown to the “most exciting two minutes in sports,” the Kentucky Derby.
Taking place at Louisville’s Waterfront Park (voted Best Riverwalk in the U.S. by USA Today 10Best) the day-long event includes an airshow featuring military and civilian aircraft air show, a drone show, and 30-minute fireworks extravaganza choreographed to an original soundtrack.
The event is held over the Ohio River with viewing opportunities from both downtown Louisville and Southern Indiana and has seen up to half a million people in attendance.
On Thunder Day, FoodFest and the Thunder on the Ground festival area will open at 11 a.m., with the Air Show starting at 3 p.m., the Drone & Night Show at 9 p.m., and Fireworks at 9:30 p.m.
“After nearly four decades, Thunder Over Louisville has become one of Kentucky’s most anticipated spring traditions,” said Matt Gibson, Kentucky Derby Festival President and CEO. “When Thunder returns on April 18, it will do more than kick off the Derby Festival season, it will bring our community together in a way only Thunder can.”
As America approaches its 250th anniversary, this year’s Thunder show theme draws inspiration from the historic milestone. The day-long event has long showcased a patriotic spirit that you can see in the air show, hear in the soundtrack and feel in the energy of the crowd. Military partners have supported Thunder Over Louisville for more than three decades, with participation from across the U.S. Armed Forces. “Thunder in the U.S.A.” will take center stage in this year’s show and soundtrack, setting the tone for bold red, white and blue moments from start to finish. The 2026 event marks the 37th production of Thunder Over Louisville.
“Since the finale is the moment that everyone waits for in a fireworks show, we have always designed Thunder to be a 30-minute finale starting with the very first spark in the sky,” said Wayne Hettinger, Producer of Thunder Over Louisville. “And just when you think it can’t get any bigger, we add a finale on top of the finale. That is what makes Thunder so special and one-of-a-kind!”
About the Air & Drone Show
The Festival is planning another packed air show featuring both military and civilian aircraft. One of the main highlights is the U.S. Air Force Viper Demo. Guests can also expect flybys by multiple fighters, including the F-15, F-16 and F/A-18s from the United States Marine Corps, The V-22 Osprey makes a return this year, along with America’s newest frontline fighter, the F-35C. A special tactics demonstration featuring integration with the 63rd Theater Aviation Brigade (Kentucky Army National Guard) and 123rd Special Tactics Squadron (Kentucky Air National Guard) is also planned for the 2026 show. Other highlights include: parachute demonstrations, large aircraft flybys, including the C-5M Galaxy, C-17, KC-135 and C-130Js, as well as Matt Younkin Twin Beech Aerobatics Demo, Britt Lincoln Extra 300 (MT), Nick Coleman’s custom Waco bi-plane “Kong,” SMOKE ON! Aviation, the Trojan Thunder Team, and Ace Maker Aviation. Additional details about the 2026 Thunder Air Show will be released closer to the show date.
The sixth annual Drone Show produced by Starlight Aerial Productions is another highlight of the 2026 show and will light up the nighttime sky as they fly over the Ohio River in different formations just before the fireworks begin.
The Fireworks
Thunder’s fireworks show is choreographed to an original soundtrack each year and Zambelli Fireworks will design the show again in 2026. On Thunder Day, the FoodFest and Thunder On the Ground open at 11 a.m., the Air Show starts at 3 p.m., the Drone & Night Show is at 9 p.m., and Fireworks blast off at 9:30 p.m.
“The creation of the soundtrack is compared to designing and building a roller coaster ride. Music selections are edited and blended together to give the effect of climbing to the top, freefalling and gaining speed, with lots of twists and turns,” Hettinger said. “Setting the pace to launch the tonnage of fireworks in 30 minutes is critical to Thunder’s legacy. Get ready for non-stop excitement!”
VIP Viewing
For fans looking for a front-row seat to the show, tickets are on sale now for the Louisville Muhammad Ali International Airport Thunder Over Louisville VIP Rooftop Party Presented by Kentucky Proud. Tickets are $225 per person and can be purchased at ThunderOverLouisville.org. Admission includes premium viewing, Kentucky Proud cuisine, local and regional beers, specialty cocktails, snacks, tent access, VIP facilities and more.
Presenting Sponsors
This is Ford Motor Company’s first year as a Presenting Sponsor of Thunder Over Louisville. A longtime partner of the Kentucky Derby Festival, Ford has supported multiple events over the years, including Thunder on the Ground. UPS has been a Presenting Sponsor of Thunder Over Louisville for 36 consecutive years. Caesars, who has been a partner of the Kentucky Derby Festival since opening in Southern Indiana, is back for the 27th straight year as a Presenting Sponsor of the 2026 show. LG&E returns for the 20th year as a Presenting Sponsor. In addition to being a sponsor of Thunder, they sponsor the Festival’s Go Green Program, supporting efforts to maintain a clean and sustainable environment. Also, in their 20th year as a Presenting Sponsor is Meijer. The Meijer Family Fun Zone returns to its location at the Big Four Bridge Lawn and offers a prime viewing space filled with family activities. UA Local 502 is in their second year as a Presenting Sponsor of Thunder. A Thunder partner since 2024, they help support transportation for on-the-ground staff and operations for the event.
Show Sponsors
Caesars Southern Indiana, Ford Motor Company, LG&E, Meijer, UA Local 502 and UPS are Presenting Sponsors of Thunder Over Louisville. Military Zone Sponsor: KCS Foundation and Waterproofing. Official Healthcare Provider: UofL Health. Official Bourbon: Four Roses Bourbon. Official Hotel: The Galt House Hotel. Official Soccer Partner: Lynn Family Stadium. Supporting Sponsor: Clark Material Handling Company. Official Broadcast Partners: WLKY and MIX 106.9.
All photos courtesy of the Kentucky Derby Festival.
Bourbon Classic’s Friday night Cocktail & Culinary Challenge featured cocktail and small plate pairings prepared by 18 teams of chefs and master bartenders representing sponsoring distilleries. The inventive and delicious creations were judged by an expert panel including Robert Bleifer, Chef; Paul Clarke, Editor in Chief, Imbibe; and Sam Fore, Chef and Owner, Tuk Tuk Snack Shop. Attendees also voted for their favorite cocktail and small plate.
And the winners are:
Judges’ Choice Best Cocktail Representing Bardstown Bourbon Co. Bartender: Billy Kunkel, Bardstown Bourbon Co. Cocktail: Oolong State of Mind
Judges’ Choice Most Creative Cocktail Representing James B. Beam Distilling Co. Bartender: Lee Caldwell, The Kitchen Table Cocktail: On Glenwood Hill
Judges’ Choice Best Small Plate Representing Bardstown Bourbon Co. Created by: Chef Ming Pu, TANA Dish: Beef Noodle Soup “Soup Dumpling”
Judges’ Choice Most Creative Small Plate Representing Whiskey Thief Distilling Co. Created by: Chef Steve Atkins, Whiskey Thief Distilling Co. Dish: Season on the Farm Seared Venison, Weisenberger Grits with Newton Truffiere Perigourd and KY Rose Cheese, Beet Capellini and Whiskey Thief Distilling Co. Bourbon-Brown Butter Gastrique.
Judges’ Choice Best Pairing Representing Bardstown Bourbon Co. Bartender: Billy Kunkel, Bardstown Bourbon Co. Cocktail: Oolong State of Mind Dish: Beef Noodle Soup “Soup Dumpling” Created by: Chef Ming Pu, TANA
People’s Choice Best Cocktail Representing Maker’s Mark Bartender: Tom Wilburn, Watch Hill Proper Cocktail: Dove of Two Valleys
People’s Choice Best Small Plate Representing Stonestreet Bourbon Created by: Chef Shawn Broadway, Porch Kitchen & Bar Dish: Porch Bourbon Butter Cake
Photo credit: Kriech-Higdon Photography for Bourbon Classic
The Joffrey Ballet’s latest offering stars a mix of stunning works from legendary choreographers.
“American Icons,” which continues to March 1 at Lyric Opera of Chicago, proves a standout program with dances created by four luminaries in the dance world.
The dance concert is presented as part of The Joffrey Ballet’s 70th anniversary season.
In the show’s spotlight are “Kettentanz” by Gerald Arpino; “Secular Games” by Martha Graham; “Postcards” by Robert Joffrey; and “Voluntaries” by Glen Tetley.
Arpino’s “Kettentanz” is a joy to watch as dancers perform light and beautiful movements to the music of Johann Strauss Sr. and Johann Mayer. “Secular Games” displays the strong athleticism of the dancers and is set to music by Robert Starer. Joffrey’s “Postcards” has long been a winner with the performers showcasing exceptional technique as they move to the music of Erik Satie. The evening’s last work, “Voluntaries,” by Tetley, is a fascinating piece with dancers Victoria Jaiani and Dylan Gutierrez in the spotlight. It features music by Francis Poulenc.
Dance lovers will want to make sure they plan a visit to The Joffrey Ballet for this show.
FYI: The Joffrey Ballet presents “American Icons” to March 1 at Lyric Opera House, 20 N. Upper Wacker Drive, Chicago. Visit joffrey.org.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
Independent Restaurants Show Remarkable Resilience and Strategic Problem Solving as Industry Navigates Continued Rising Costs, Shifting Consumer Behavior, and Rapid Technological Change
The James Beard Foundation® (JBF), in collaboration with Deloitte, announced today the findings of its 2026 Independent Restaurant Industry Report, a comprehensive analysis of the independent restaurant industry, synthesizing insights from independent owners and chefs, to reveal the industry’s top challenges and opportunities. Drawing from interviews with leading chefs and a nationwide survey of hundreds of owners and operators across the nation, the report provides a wide-ranging view of the current state of the industry, emerging trends, and critical factors that restaurants can leverage to thrive in 2026.
“Independent restaurants areessential to our society,culture,and communities.Theyemploy millions of people, generate billionsineconomic activity,and serve asvital gathering placesformeaningful human connection,” saidClare Reichenbach, CEO, James Beard Foundation. “The landscape has never been more complex, butchefs andoperators are rising to meet it with incredible fortitude and creativity. The James Beard Foundation is deeply committed to supporting their successthrough this report, the JBF Institute, and our entire suite of impact programs and advocacy work.”
The findings paint a picture of an industry moving into 2026 with cautious optimism. Not because pressures have eased, but because independent operators have demonstrated remarkable endurance and adaptability in the face of cost pressures, shifting consumer behavior and expectations, workforce complexity, and rapid technological change. Despite these hurdles, most restaurateurs are implementing innovative strategies to meet current market demands, deepen guest connection, and ensure long-term sustainability.
The study identified four major trends that are helping reshape the industry landscape:
Protecting Margins Amidst Volatility: Fluctuations in ingredient prices, combined with persistent cost pressures, is making margin management increasingly inflexible and reactive.
Supporting the Workforce Beyond Wages: Labor pressures have largely shifted from mitigating shortages to navigating retention, cost management, and regulatory complexity.
Navigating An Expanding Technology Ecosystem: A rapidly growing and increasingly costly technology ecosystem is resulting in more disciplined adoption and intentional investment.
Managing the Consumer Expectation Gap: Converging and increasing consumer experience expectations seems to be widening the disconnect between guest assumptions and operational realities.
The research synthesizes insights from a survey of over 380 independent restaurant owners, chefs, and operators conducted September to November 2025, as well as interviews with 40 chefs. Participants represented a broad cross-section of the industry across 47 states and all four census regions, ranging from fine dining establishments to fast-casual venues, breweries, and caterers.
To read the full report click here. Highlights of key findings are below.
2026 STATE OF THE INDEPENDENT RESTAURANT INDUSTRY
Across survey and roundtable discussions, owners, chefs, and operators described a year marked by continued pressure—on costs, demand, and predictability—but also by profound adaptation. Familiar challenges took on new dimensions in 2025, feeling meaningfully different for many respondents. Inflationary pressures, supply chain disruptions, and rapid shifts in technology converged to reportedly make planning and decision-making more complex. Consumer affordability concerns are reshaping the landscape, while food cost volatility made forecasting, menu planning, and pricing decisions increasingly difficult. Meanwhile, AI and an expanding restaurant technology sector added new complexity and competitive pressure.
Yet despite operating in this recalibrated reality, the 2026 findings reveal an independent restaurant industry marked by steadfast, cautious optimism and hard-earned determination. Fueled by creativity, persistence, and a deep commitment to their communities, they are shaping a future rooted in adaptability, one tactical decision at a time.
HIGHLIGHTS OF FINDINGS
2026 State of Business
Rising general costs, rising labor costs, and finding staff to hirewere the top business concerns among those surveyed and interviewed in 2025.
Wage increases cooled in 2025, with 67% of respondents increasing wages less than 10%. In addition, 18% did not increase wages at all—more than twice the number from last year—reflecting a move towards tighter cost control.
Despite significant pressures, nearly three quarters of respondents (73%) have a positive outlook for 2026, speaking to the determination and experience of independent restaurants to navigate the challenges ahead.
In 2025, 62% of respondents reported excellent or good business performance—increasing YoY from both 2024 and 2023.
Customer volume improved slightly from 2024, with two-thirds of respondents reporting the same or more customers in 2025.
THEME 1: Protecting Margins Amidst Volatility
Rising costs remained the top issue for surveyed chefs in 2025. Sudden price fluctuations in key ingredients forced operators into near-constant adjustment, managing margins reactively while working to preserve quality, guest experience, and cultural identity.
As such, price increases are no longer the reliable margin lever they once were, as many operators noted that they have reached a ceiling in what customers are willing or able to pay.
Restaurants raising menu prices by more than 10% were most likely to report lower profits and expect fewer customers than those that raised prices modestly.
The rise of non-alcoholic beverages was cited as the top consumer trend affecting restaurant operations, putting additional pressure on high-margin categories.
THEME 2: Supporting the Workforce Beyond Wages
Labor concerns remained a top three issue among surveyed chefs. Nearly half of operators (49%) reported some level of staffing insufficiency, with finding qualified staff to hire as the leading factor influencing workforce operations.
The share of surveyed operators raising wages by more than 10% fell sharply, from 71% in 2024 to just 15% in 2025—as providing bigger paychecks became financially unfeasible.
Among operators facing staffing difficulties, high turnover and retention challenges emerged as the most significant factors reported.
As margins tighten, operators increasingly view building internal culture as essential—through such things as cross-training and growth opportunities.
THEME 3: Navigating an Expanded Technology Ecosystem
The technology landscape has expanded dramatically, with more tools, platforms, and decisions confronting operators already managing tight margins and limited capacity. Many report struggling to identify where to invest as providers add features, raise fees, and make switching costly—all while platforms increasingly control customer relationships.
Restaurants with moderate, intentional adoption reported stronger business performance. Both low- and high-tech extremes were associated with weaker outcomes among respondents, reinforcing that more technology does not inherently drive better results.
Reports of better business performance by respondents correlated more with operations-focused technologies like inventory management software than marketing-oriented tools like CRM systems.
In addition, 40% of operators who reported implementing online ordering and delivery integration reported lower profits.
Over 80% of those surveyed say they plan to increase their AI investments in the next year. Inventory and supply chain management, staffing and scheduling, and reservations and customer service were the top three potential AI implementations among respondents.
However, 38% reported that AI tools currently feel irrelevant to their business, reflecting uncertainty about how to leverage these tools effectively.
THEME 4: Managing the Consumer Expectation Gap
Independent restaurants report navigating a widening gap between rising guest expectations and what operators can realistically deliver—as social media and online platforms reshape how guests discover, engage with, and evaluate restaurants.
After increasing food costs, social media marketing and in-person engagement were the top trends surveyed chefs predicted to affect restaurant operations in 2026.
Some owners reported viral exposure negatively affecting performance when they were unable to scale quickly enough to meet demand and deliver consistent quality.
Despite more transactional expectations, restaurants focused on community-driven dining reported stronger outcomes, with 45% indicating increased customer volume compared to 36% for those not citing community influence.
“As independent restaurants face ongoing cost fluctuations, tighter labor dynamics, and rapidly shifting guest expectations, the operators across the industry are responding with disciplined, practical problem solving,” said Evert Gruyaert, US Restaurants & Food Service leader and principal, Deloitte Consulting LLP. “The report suggests that many restaurants are protecting margins through their decisions—supporting teams beyond wages, making intentional technology and AI investments where they improve operations, and deepening guest connection through community-driven dining. Deloitte is proud to collaborate with the James Beard Foundation to help share these insights with independent restaurants as they navigate 2026.”
The annual industry report is part of the James Beard Foundation Institute (JBF Institute), a central hub for training, programs, and resources to support the success of independent chefs and operators. From business resiliency, leadership, and management skills to advocacy training towards policy change, the JBF Institute is the definitive educational resource for the independent restaurant industry and leaders in the broader food system.
ABOUT THE JAMES BEARD FOUNDATON
The James Beard Foundation® (JBF) is a 501(c)3 nonprofit dedicated to leading chefs and the broader culinary industry toward a new standard of excellence. Our guiding principle, Good Food for Good®, informs our vision of a vibrant, equitable, and sustainable independent restaurant industry that stands as a cornerstone of American culture, community, and economy, and drives toward a better food system. For 40 years, JBF has been instrumental in recognizing, amplifying, educating, and training the individuals who shape American food culture. Today, our mission comes to life through the prestigious James Beard Awards, industry and community-focused programming, advocacy and policy initiatives, and culinary events and partnerships nationwide—including at Platform by JBF® and the James Beard House in New York City. Learn more at jamesbeard.org, sign up for our emails, and follow @beardfoundation on social media.
As used in this document, “Deloitte” means Deloitte Consulting LLP, a subsidiary of Deloitte LLP. Please see www.deloitte.com/us/about for a detailed description of our legal structure. Certain services may not be available to attest clients under the rules and regulations of public accounting.
And for fun, here’s a recipe courtesy of the James Beard Foundation.
Ingredients
For the Chicken Pinchos
2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 tsp onion powder
½ tsp ground turmeric (curcuma)
1 tsp smoked paprika
Juice of 2 limes
3 Tbsp canola oil
Ingredients
For the Mango Salsa
2 ripe mangos, diced
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
1 garlic clove, finely grated
1 tsp finely chopped jalapeño
Pinch of sea salt
1 tsp olive oil
Method
Pinchos
In a large bowl, mix the chicken with salt, pepper, cumin, onion powder, turmeric, smoked paprika, lime juice, and oil.
Cover and marinate in the fridge for at least 2 hours (overnight is best).
Thread marinated chicken onto skewers.
Grill over medium-high heat, turning occasionally, until cooked through and slightly charred, about 10–12 minutes.
Let rest for 5 minutes before serving.
Mango Salsa
In a bowl, gently toss all ingredients together.
Let sit for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature over the grilled pinchos.
As part of its February partnership with Make-A-Wish Arizona, Lou Malnati’s Pizzeria is hosting a hands-on pizza-making celebration for local wish children and their families. And if you didn’t love Lou Malnati’s pizza, a classic Chicago chain, before, you will now, knowing how they’re making a difference in the lives of children.
Guests will step behind the counter to roll dough, add toppings and bake heart-shaped pizzas alongside Lou Malnati’s staff. The event highlights a month-long fundraiser, where $1 from every heart-shaped pizza sold supports Make-A-Wish Arizona and helps grant wishes for children facing critical illnesses.
This evening will feature Sutton, a 13-year-old Arizona wish kid who designed the campaign t-shirt worn by staff throughout the fundraiser. She will be onsite and available for interviews, along with representatives from both Lou Malnati’s and Make-A-Wish Arizona.
WHEN: Tuesday, February 18, 2026 from 5:30 – 7 p.m.
“The Outsiders,” with a book by Adam Rapp with Justin Levine, is one of the best musical theater productions to hit The Windy City in a while. The show continues to Feb.22.
The musical, based on the novel by S.E. Hinton as well as the popular Francis Ford Coppola film, is set in Tulsa, Oklahoma, in 1967 and revolves around Ponyboy Curtis, his brothers, and his group of outsider friends (Greasers), and their social clashes with the wealthier group in their hometown. It’s a story about the loyalty and bonds of family and friendship, the battle between social classes, pursuing dreams, dealing with tragedy, and desperately wanting to believe there’s still a lot of good in the world.
“The Outsiders” opened on Broadway in April 2024. It received much praise, and rightly so. On all levels, from the strong acting, powerful vocals, fascinating choreography, standout score, and engaging story, the show is definitely a hit.
The stellar touring cast stars Nolan White, Bonale Fambrini, Tyler Jordan Wesley, Travis Roy Rogers, Corbin Drew Ross, Emma Hearn, Jaydon Nget, Mark Doyle, Jackson Reagin, Jordan DeAndre Williams, and others.
Among highlighted tunes are “Great Expectations,” “Far Away from Tulsa,” “Run, Run Brother,” “Trouble,” and “Stay Gold.”
Don’t miss this production while it’s gracing the stage in Chicago.
FYI: “The Outsiders” continues to Feb. 22 at Cadillac Palace Theatre, 151 W. Randolph, Chicago. Tickets are $69 to $200. Visit broadwayinchicago.com.
Tragic circumstances, passion, and drama blend in Lyric Opera of Chicago’s “Salome.”
“Salome,” inspired by the tragic biblical story of Salome, who is obsessed with John the Baptist, and ultimately demands his head be removed, continues to February 14 at Lyric Opera of Chicago.
The production, which features an outstanding score by Richard Strauss, stars Jennifer Holloway as Salome. “Salome,” directed by Sir David McVicar, is making its North American premiere with this Lyric Opera production.
Holloway’s vocals remain stellar throughout the production. Other cast members in starring roles as well as ensemble members also display powerful vocals.
Among singers appearing in “Salome” are Nicholas Brownlee as Jochanaan; Alex Boyer as Herod; Tanja Ariane Baumgartner as Herodias; and Benjamin R. Sokol as The Fifth Jew.
In addition to the cast members’ strong vocals, their acting talents are just as praiseworthy.
Strauss’ score is handled superbly by the Lyric Opera Orchestra under the direction of conductor Tomas Netopil in the show. Netopil is the music director and chief conductor of the FOK- Prague Symphony Orchestra.
Upcoming at Lyric Opera is “Madama Butterfly,” March 14 to April 12.
FYI: “Salome” continues to Feb. 14 at Lyric Opera of Chicago. Visit lyricopera.org.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
