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.
From beloved James Beard Award–winning and New York Times bestselling author Dorie Greenspan—a vibrantly illustrated collection of recipes for simple yet most memorable cakes in Dorie’s Anytime Cakes (HarperCollins Harvest, $35).
Over the years, Dorie has created thousands of excellent recipes, yet she finds that of all of them, the ones she always comes back to are the simplest cakes. Some may have a dusting of powdered sugar or a drizzle of icing, but most of them are straight-from-the-oven cakes that taste great as-is.
And they’re cakes that you probably already have all the ingredients for in your pantry. The kinds of cakes you can whip up and set out so that anyone with a hankering can come by and cut a sliver or a hunk. Any time. Or at least until they’re all gone, which trust me, will happen quickly.
With her typical evocative writing and expert advice along with gorgeous illustrations by Nancy Pappas, Dorie’s Anytime Cakes celebrates the simple—but still exciting and special—with more than 100 recipes for easy-to-make, easy-to-love cakes.
There are recipes for all kinds of cakes, including loaves and rounds, muffins, crumbles, and Bundts—even savory cakes—plus frostings, fillings, and other flourishes:
· BFF Brownie Cake
· Morning, Noon, and Night Thanksgiving Cake
· Cafuné Corn Cake
· Simplest, Plainest, Most Old-Fashion—Also Best Tasting—Marble Cake
· Buttermilk Plum Cake
· Faux-caccia Squares
· Miso-Cheddar Scone Cake
· Feta, Sumac, and Za’atar Loaf
· The Devil’s Chocolate Cake
You’ll also find “Playing Around” suggestions throughout—Dorie’s inspirations for making each recipe to your own taste and right for all occasions. Flavor your sugar with citrus or tea for a special touch, spice your cake up with hot honey, or transform your plain cake into an impressive, layered party cake. Just like Dorie, you’ll return to baking these favorite cakes again and again.
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is the New York Times bestselling and IACP award and James Beard Award winning author of fifteen cookbooks, including Baking with Dorie, Dorie’s Cookies, Around My French Table, Baking Chez Moi, and Baking: From My Home to Yours, and a Substack with a hugely devoted following, xoxoDorie Newsletter.
She lives and bakes in New York City, Westbrook, Connecticut, and Paris.
Matcha Latte Loaf / Makes 8 servings
Please, please, please use culinary-grade matcha powder for this cake. First-quality matcha (often labeled “ceremonial”) is very expensive and meant to be savored on its own in a tea. Its most prized characteristics would be lost in this cake.
A word on coconut milk: Look for full-fat coconut milk – it’s flavor is deep and its texture is satiny.
Ingredients:
1 ¾ cups (238 grams) all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon fine sea salt
7 tablespoons (3 ½ ounces; 99 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
3 large eggs, at room temperature
3 tablespoons neutral oil
2 teaspoons pure vanilla extract
½ cup (120 ml) full-fat coconut milk (shaken and mixed well before measuring)
4 teaspoons matcha green tea powder (see left), whisked if lumpy
DIRECTIONS:
Center a rack in the oven and preheat it to 325 degrees F.
Coat the interior of an 8 ½ -inch loaf pan with baker’s spray or butter it, dust it with flour and tap out the excess.
Whisk the flour, baking powder and salt together in a medium bowl.
Working g in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar together on medium-high speed for 3 minutes, or until creamy, scraping the bowl and beater(s) frequently—this is a batter that needs diligent scraping.
Drop the speed down to medium and add the eggs one by one, beating for a minute or so after each goes in.
With the mixer running, pour in the oil, followed by the vanilla, and mix until blended—the batter will be thin and satiny and have a pretty sheen.
Add one-third of the dry ingredients and mix on low speed until they are almost incorporated, then mix in half of the coconut milk.
Stop the mixer, scrape, add half of the remaining flour mixture and beat until it’s almost blended in.
With the mixer still on low, pour in the rest of the coconut milk and, when it’s almost incorporated, add the last of the dry ingredients.
Give the batter a few turns with a flexible spatula and then scrape half of the batter into a bowl.
Sprinkle the matcha powder over one of the portions of batter and stir it in with the spatula, mixing until the batter is uniformly green and you’re no longer mesmerized by the beautiful swirling patterns you’re making.
You’re going to dollop the two batters into the pan and you can do this with a large spoon or a cookie scoop (my favorite tool) or two pastry bags (no need to insert any tips).
I like to drop some white scoops into the pan, fill the in-between spaces with green batter and then continue filling the pan by topping the white scoops with green and the green with white. But that’s just my game—you can make up your own.
When all the batter is in, run a table knife, a bamboo skewer or a long toothpick through the batter to marble it. Make just one or two passes—more than that, and you won’t have distinct marbling.
Bake for about 60 minutes check the cake at 55 minutes, but it will probably need more time), or until it’s risen and can be gently nudged from the sides of the pan; a tester poked into the center of the loaf will come out clean. And, yes, the top will crack.
Transfer the pan to a rack and let rest for 10 minutes, then run a table knife around the sides of the pan and unmold the cake. Turn the cake right side up and leave it on the rack to cool to room temperature.
Cocoa-Swirled Pumpkin Bundt / Makes 12 servings
Make sure that you choose pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. While there are different versions of pumpkin puree available—many supermarkets have their own brands—if you can, I suggest you buy Libby’s. It is the
most consistent, it has a beautiful color and, most important, it’s not watery—it always bakes well.
Ingredients:
For the Swirl:
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Pinch of fine sea salt
Pinch of group cinnamon
¼ cup (50 grams) finely chopped dark chocolate or mini dark chocolate chips
For the Cake:
3 cups (408 grams) all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
3/4 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 cup (240 ml) neutral oil
1 ½ cups (300 grams) sugar
1/2 cup (100 grams) brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 can (15 ounces; 425 grams) pure pumpkin puree
DIRECTIONS:
To make the swirl:
Mix the sugar, cocoa powder, salt, cinnamon and chocolate together in a small bowl and keep at hand.
To make the cake:
Center a rack in the oven and preheat it to 350 degrees F.
Coat the interior of a 12-cup Bundt pan with baker’s spray or butter it, dust with flour and tap out excess.
Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the oil and both sugars together on medium speed for a couple of minutes to blend well—the mixture should look slushy, like wet sand.
Still beating on medium, and scraping the bowl and beater(s) early and often, add the eggs one at a time, beating for about a minute after each one goes in. The mix will continue to look iffy until that last egg is in and then, as if by magic, it will become satiny.
Reduce the mixer speed and blend in the vanilla and pumpkin puree.
Turn the mixer off, add one-third of the dry ingredients and pulse the mixer on and off to get the blending going and to help prevent the counter from getting showered with flour.
Working on low speed, mix until the dry ingredients are almost incorporated. Turn off the mixer, scrape and add half of the remaining dry ingredients. Pulse, mix on low, stop and scrape again, then add the last of the dry ingredients, mixing on low until fully blended. Give everything a few last turns with a flexible spatula.
Scrape one-third to one-half of the batter into the pan and smooth it with the spatula.
Spoon the cocoa swirl over the batter—you can try to make an even layer and prevent the swirl from touching the sides of the pan, but it’s almost impossible, so relax.
Add the rest of the batter—it will only half fill the pan, but it will rise considerably in the oven.
Bake for 55 to 60 minutes, or until the cake is beautifully puffed, is cracked around the top and pulls away from the sides of the pan when gently tugged. A tester poked into the center of the cake should come out clean—make sure you don’t hit the gooey swirl.
Transfer the pan to a rack and let the cake rest for 10 minutes, then turn it out onto the rack and allow it to cool to room temperature.
Once the cake is cool, you can dust it with confectioners’ sugar, or you can glaze or ice it.
Those fascinated by the art of making and recording music may want to take a seat at CIBC Theatre for its latest production.
Currently making its Chicago premiere at CIBC Theatre is “Stereophonic,” a play with music, revolving around a ’70s-era rock band in the explosive process of recording an album. They are on the brink of stardom and all the “behind the music” tension is on display here. The show continues to Feb. 8.
While the play runs long at nearly three hours, the actors do a fine job of bringing audience members into the drama of the music-making fireworks. The musical compositions, written by Arcade Fire’s Will Butler, stand out and are given a strong delivery by the show’s talented vocalists.
Audience members will get a look at the strained relationships in this band, all their personal problems, the egotistical pride of temperamental artists and the nitty gritty process of the workings of recording music. Theater goers may instantly think of Fleetwood Mac and other ’70s rockers while watching this production.
“Stereophonic” is known as the most Tony Award-winning Show of 2024 and the most Tony Award-nominated play of all time. The show, written by David Adjimi and directed by Daniel Aukin, won Tony Awards for Best Play, Direction, Scenic Design and Sound Design in 2024.
Starring in the touring production are Jack Barrett, Claire DeJean, Steven Lee Johnson, Emilie Kouatchou, Cornelius Mcmoyler, Denver Milord and Christopher Mowod.
Among highlights of the show are the vocal performances of Claire DeJean, who portrays Diana and Emilie Kouatchou, in the role of Holly.
FYI: “Stereophonic” continues to Feb. 8 at Broadway in Chicago’s CIBC Theatre, 18 W. Monroe St., Chicago. Tickets range from $40 to $135. Visit BroadwayInChicago.com.
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.
Bourbon Classic, the signature bourbon festival in Louisville, Kentucky, brings together the very best in bourbon, culinary arts, and cocktails. Through exclusive tastings, interactive workshops, and unique experiences, guests explore the depth of Kentucky’s bourbon heritage while connecting with distillers, chefs, and master mixologists who define bourbon excellence.
Explore signature experiences like:
Cocktail & Culinary Challenge – A head-to-head showdown of top chefs and bartenders pairing small plates with innovative cocktails.
Bourbon University – Dive into hands-on educational sessions covering everything from distilling techniques to Bourbon history.
TASTE – An exclusive tasting event featuring dozens of Bourbons, renowned master distillers, and gourmet food from celebrated restaurants.
Since its launch in 2013, Bourbon Classic has earned national acclaim, including a spot on Travel + Leisure’s “7 Best Cocktail Festivals in the U.S.” and a feature in USA Today. Whether you’re a seasoned Bourbon lover or a curious newcomer, this Bourbon festival promises an experience like no other.
The 2026 Bourbon Classic will be held on February 25-28, 2026
Bourbon Classic Curated Experiences: Limited-Seat Evenings You Don’t Want to Miss
Extend your Bourbon Classic weekend with a select lineup of intimate, elevated companion events created for true enthusiasts. Expect rare pours, chef-driven pairings, and an unforgettable experience— all in limited-capacity settings that are close to selling out. Secure your seat now.
In 1924, Peter Levant’s opened what was one of Whiting’s famous “perch palaces,” a place that served freshly caught perch right from Lake Michigan. They also advertised such menu items as steak, chicken, and, of course, this being The Region, frog legs—mostly likely from nearby Lake George.
Indeed, frog legs were so in demand that Vogel’s, another Whiting restaurant, which was just down the street and totally classy—raised their own frogs for legs in Lake George, just steps behind their restaurants. But that’s a different story.
Located at 1247 Calumet Avenue, Levent’s became the home of George Diamond’s and then later Juster’s Charcoal Broiled Steaks.
Photo courtesy of Steve Shook.
Though my mom liked to cook, my parents were totally into eating out as well and though its been years and years, I remember going with them to George Diamond’s. It was the kind of place where everything was overlarge—the steaks, the salads, the charcoal flames, and even the menus.
That Diamond (yes, there was a George Diamond) even opened a place in Whiting shows the town’s status as a food destination. Indeed, around that time, there were a lot of great restaurants–and I’m sure I’m leaving a lot of places out–Vogel’s, Phil Smidt’s, Margaret’s Geneva House, Al Knapp’s Restaurant and Lounge, and the Roby Café. But Diamond was international.
Besides his flagship restaurant at 630 S. Wabash Avenue in Chicago that was said to have cost over $1 million to renovate in a style I call 1950s swank, all red velvet and red upholstery, he had places in Las Vegas, Palm Springs, on a golf course in Antioch, Illinois on a golf, and Acapulco, Mexico.
What I remember most was the house salad dressing which they bottled and sold on the premises. It was so unique that even now it has a cult-like online following with people searching for the recipe. It wasn’t Russian and it certainly wasn’t French or at least not the orangish French dressing we buy in bottles now. Diamond’s dressing was an almost translucent reddish pink. And if the recipe I found online is close to the original, it’s main ingredient was tomato soup.
There’s nothing left of Diamond’s empire today. Diamond died in 1982 at age 80 and the building housing the Wabash Avenue restaurant went up in flames in 2006. But people still remember that dressing.
George Diamond’s salad dressing
1 (10-ounce) can condensed tomato soup
2/3 cup oil
1/2 cup each: white vinegar, sugar
1 small onion, peeled and grated
1 clove garlic, peeled and halved
1 tablespoon dry mustard
1/4 teaspoon each: salt, ground black pepper
Place undiluted soup, oil, vinegar, sugar, mustard, salt, pepper, onion and garlic in a blender or food processor fitted with a metal blade. Cover and blend or process on high speed until pureed, about 2 minutes. Serve chilled. Store covered leftovers in refrigerator.
