<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • The Chopping Blog

David W.

David W.
David is returning to Chicago after a 30 year absence. He learned to cook in San Francisco restaurants, and owned and ran a restaurant in Iowa City for fifteen years. David loves cheese, Thai food and avocados, amongst other things. He loves to share his passion for food with students at The Chopping Block.

Recent Posts

New Choices in Seafood for the New Year

  I’m writing this blog from Sarasota, Florida, where I’m fortunate enough to be spending a week with my family away from the Chicago winter. I’ve spent an occasional short week down here throughout ...

Read More

Using Meat as Seasoning Agent, Part 3

  This is another installment of a favorite topic of mine: reducing meat consumption without fully discarding its unchallengeable, unique contributions to cuisine. This post also follows in the ...

Read More

Cold Cherry Soup

  When the final days of warm weather begin to alternate with autumn chill, it makes you appreciate that warmer weather, and celebrate it. I’ll do a casual survey, thinking of all of the summer ...

Read More

Low and Slow BBQ Tofu

  We’re into August now, and while I haven’t grilled as much as I’d would have liked to this summer, I’ve taken the Weber around the block a few times. Of course, there’s grilling and then there’s ...

Read More

Risotto is a Late Night Rescue

Risotto is not my first go-to dish in the summer. Steamy rich starches sound better on a frigid February night than a heat index July evening. However, arriving home after a late night working ...

Read More

Grilled, Dairy-Free Hand Pies

  Late spring/early summer fruit is filling the farmers markets. I bought a bunch of rhubarb—the fruitiest vegetable, which I love dearly. And of course I bought strawberries, because they were there ...

Read More

Warm Weather Dessert

  As spring awakens, I quit seeking out rich, warm, spicy treats and lean toward cool and clean. There’s nothing like an 88 degree day in May to make one reflect on their memories of the seasons, so ...

Read More

Using Meat as a Seasoning Agent Part 2

A couple of months ago I presented this topic, which I feel passionately about, in a blog. If meat production is disproportionately impacting the environment, I consider it my responsibility to ...

Read More

Minestrone for your Knife Skills Vegetable Bounty

  Every few weeks The Chopping Block hosts a Knife Skills class, which I quickly found to be incredibly valuable for any developing cook. Over the span of a two hour course, I witness twelve eager ...

Read More

Using Meat as a Seasoning Agent

  When you live in a household of vegetarians, and you are a devout omnivore, there’s a certain degree of existential soul-searching that occurs. Asking “Why are we here?” garners many answers, but ...

Read More

Subscribe to Email Updates

Most Recent Posts

cooking_classes
gift_cards
New Call-to-action
Sign Up To Get