- Tomato Golf and Ultimate Fighting: How Chefs Unwind After Service
- Old Irving Brewing Opens, Bringing Pho-Flavored Beer to Chicago
- Chef Chronicles: Back-to-School Edition
- Vegas’s Next Mega Food Destination
- What to Make with Leftover Rice
- How to Fix Lumpy Gravy and 3 Other Classic Thanksgiving Mistakes
- L.A.’s Iconic Michael’s Debuts New Chef Miles Thompson
- Grae Nonas Lands in Minneapolis, Embraces His "Viking" Heritage
- How to Make the Best Pho at Home
- Why Rich Table Rebuilt Its Kitchen
Ben Harper, the Decemberists, Band of Horses and the Killers are just a few of the stellar bands gathering in Chicago this August 7–9 for the annual Lollapalooza music festival. Another highlight: amazing food cooked by F&W Best New Chef 2004 Graham Elliot Bowles. Snacks—all $9 or less—will mimic the whimsical dishes Bowles serves at his eponymous Chicago restaurant but with a state-fair bent: lobster corn dogs, buffalo chicken with blue-cheese foam, black-pepper-parmesan-truffle popcorn.
Bowles, something of a music junkie himself (he recorded some of the songs that play at his restaurant) will also be cooking a VIP dinner for Lollapalooza founder Perry Farrell and his band, Jane’s Addiction, who will be taking the stage Sunday night.