Chicago

Brunch by Day, Burgers By Night: An Interview with the co-owner of WHISK

“There are good days. There are bad days. And there are crappy days,” says chef and owner of Whisk, Son of a Butcher, and soon to open Point and Feather, Rick Rodriguez. Rick sat down with the Ignited team to chat through the story of Son of a Butcher, the…
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Chicago

“Chef’s Special”: Ron Swanson Inspired Brunch

Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us. I chatted with Ricky, co-founder of Whisk Chicago,…
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