Paul Fehribach
of Big Jones 5347 N. Clark 773-275-5725
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Laurent Gras’ elegant blog for L2O or the saucy Pickled Tongue by Lockwood chef Phillip Foss are perhaps better known, but I find Paul Fehribach’s instructive, conversational outlet more transporting and—especially in the throes of the Deepwater Horizon catastrophe—more inspiring in its ongoing interest in sustainable seafood sourcing.
On the blog he regularly dissects recipes, providing an “anatomy” of a dish—farro piccolo, for example, with absinthe-soaked raisins, smoked mushrooms, salsify, and white and green asparagus. And while I can’t say I’ve yet made my own andouille, that doesn’t detract from my interest in the chef’s reminiscences of his childhood experiences of hominy or his travelogue of a predisaster trip to New Orleans and Acadiana.
