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Chris Nugent’s dish of Angus beef, heirloom carrots, goosefoot, cumin and shallot jus, served at Goosefoot. (Photo: Goosefoot)
There have certainly been attempts such as with the recently shuttered Tribute—which only lasted a few months—but nothing has come close to what Ryan McCaskey is doing at Acadia. The seasoned chef has worked with [...] A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. As a youngster, he would watch his grandmother recreate handed-down recipes, helping her out as he could, and his interest was piqued. He began experimenting and by age 14, McCaskey was the [...] |
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