Chatting with the Chef: Craig Couper
A Chicago-area native, Chef Craig Couper’s love for the culinary world began at a young age and at just 11-years-old, he was already religiously reading the Chicago Tribune food section and restaurant reviews and anxiously awaiting the new issues of Bon Appetit and Gourmet each month. After graduating high school, he attended the Culinary Institute of America in Hyde Park, New York and held positions at the University Club of Rockford, The Haymaker in Poughkeepsie, NY and Capital Grille in Chicago and Lombard before joining the team at Michael Jordan’s Steak House in 2011. In 2014, Chef Couper was appointed Executive Chef and he oversees the kitchen, development of new dishes, staff training and overall operations for the famed Michigan Avenue steakhouse. In his spare time, Chef Couper enjoys spending time with young children Madeline and Logan. Don't miss Chef Couper's will be making Skirt Steak with Nichols Farm Succotash at his chef demo on Wednesday, August 24 at 10:30am
What is your favorite Green City Market product?
Hands down Tomatoes from Nichols Farm
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
I love searching for cookbooks in used bookstores around the city. Powell's Bookstore is one of my favorites.
What is in your fridge right now?
A pot of red sauce and meatballs made for my Son Logan's fourth Birthday. This is the kind of food you cant wait to get home to. The flavors marry after spending a day in the fridge making it taste even better than it did the day you served it.
What is one tip you have for home cooks shopping at Green City Market?
Its easy to over buy and have things go bad. Plan how items will be used in weekly meals to avoid throwing things out.
What is the one food your couldn't live without?
Tomatoes. Ripe tomatoes need so little help to shine. They are the perfect balance of acid and sweet and convey the taste of summer like no other food.
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