New Rick Bayless Restaurant – Cruz Blanca

New Rick Bayless Restaurant - Cruz Blanca

Chef Rick Bayless introduces one of his two new restaurants opening in the West Loop. The brewery and taco restaurant, Cruz Blanca, features European tradition with a local focus and Mexican style. Cruz Bianca and Leña Brava are located on Randolph Street in Chicago’s West Loop neighborhood.
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Ethiopian Food at Demera Ethiopian Restaurant in Chicago

Demera Ethiopian Restaurant’s traditional Ethiopian food packs bold flavors thanks to its generous use of ingredients such as onion, garlic, and ginger. Their most popular dish is their messob—a shared platter that invites multiple diners to pick at a variety of meats, veggies, and seafood while using soft, spongy bread as a utensil. Diners usually visit the restaurant not just to eat, but to have an experience, which is why Demera strives to make everything as authentic as possible.

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Chicago’s Italian Beef Sandwiches Debut in New York City – NYC Dining Spotlight, Episode 2

Chicago diners are obsessed with the Windy CIty’s iconic Italian Beef sandwiches, but for some reason, the subs haven’t made their way to New York City. Until now. A new hoagie joint is churning out classic Chicago beef, and today we’re bringing some former Windy City residents over to see how the Big Apple’s version compares to the original.

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Hot Dog University, run out of the Vienna beef factory in Chicago, is teaching people the secret to

HEADLINE: School shows how to turn dogs into dollars
CAPTION: Hot Dog University, run out of the Vienna beef factory in Chicago, is teaching people the secret to making money in the food vending business. (April 15)
(Chicago)
A SYMBOL OF SUMMER
Nats “Awesome meal.”
SIMPLE HAPPINESS FOR THREE DOLLARS.
SELLING CAN ALSO CREATE A SMILE…IF YOU KNOW WHAT YOUR ARE DOING.
John Lee/Hot Dog U student
“You do need to keep it simple as far as just don”t over think it. It is selling hot dogs. It”s not rocket science.”
ENTER…HOT DOG UNIVERSITY…A TWO DAY COURSE COSTING 7 HUNDRED DOLLARS…RUN OUT OF THE VIENNA BEEF FACTORY IN CHICAGO.
STUDENTS LEARN THE SECRETS OF THE BUSINESS FROM THE PROFESSOR OF HOT DOGS, MARK REITMAN.
“Hot dogs come in 10lbs cases.”
“The standard length hot dog is 6inches/bun 6inches”
“The difference between a natural casing and skinless hotdog can be almost 8 cents a hot dog.”
THOSE PENNIES ARE PROFIT.
EACH ITEM ON THE CART COUNTS TOWARDS MAKING A DOLLAR.
GETTING STARTED WITH A BASIC HOT DOG CART AND SUPPLIES COSTS ABOUT 4 THOUSAND DOLLARS.
Mark Reitman/Professor of Hot Dogs
“if you find a good location during the week, you are looking at possibly taking in maybe ,000 a year with food costs being 30%, your are looking at taking in 40 to 45 thousand dollars a year for working 3 or 4 hours a day.”
THE FINANCIAL APPEAL HAS KEPT HOT DOG UNIVERSITY COOKING SINCE 2006 AND REITMAN SAYS THE TYPE OF PEOPLE SIGNING UP HAS CHANGED FROM DREAMERS TO THE UNEMPLOYED LIKE JOHN LEE.
John Lee/Hot Dog U student
“The economy just got bad and jobs were getting tough. They did some layoff and I got laid off.”
OUT OF WORK FOR A YEAR, HE”S HERE TO GET BACK ON HIS FEET.
LEE AND HIS FATHER HAVE BIG PLANS FOR THEIR HOT DOG ENTERPRISE.
John Lee/Hot Dog U student
“We want to start with one cart and hopefully go to three or four carts maybe and then maybe an actual stand and see where it goes from there. Maybe catering little league games and birthday parties.”
THE OLDER LEE LIVES CLOSE TO WRIGLEY FIELD AND WANTS TO SELL HOT DOGS NEAR BY ON GAME DAYS.
THEIR VISION IS TO MAKE MUCH MORE THAN…
Nats “Peanuts”
John Lee/Hot Dog U student
“We”re hoping. We”re hoping.”
Nats “Who wants fresh peanuts?”
MARK CARLSON/AP/CHICAGO

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