Chicago Magazine Food Photography: Not your average BBQ

Chicago Magazine Food Photography:


Just how serious is America’s java addiction? According to the National Coffee Association, 64 percent of the population ages 18 and older consume at least one cup daily, up from 58 percent in 2011 and 56 percent the year before. But why relegate such impressive consumption to mugs in the morning? Chef Brendan Neville of Chicago’s Bite Café uses it to make his homemade barbecue sauce.

“It gives it a bitterness, an earthy flavor,” said Neville, who slathers the sauce on his famous pork shanks. “I like the balance of bitter and sweet.”

A word of warning: Cooking with coffee is all about balancing strong flavors. “You have to add some citrus or some kind of acid to cut through it,” Neville advised. “And you definitely want a pronounced coffee — like rocket fuel!” … Click here for the recipe

Chicago Magazine Food Photography

Chicago Magazine Food Photography Bite Cafe chef Brendan Neville
Bite Cafe chef Brendan Neville’s poses in Chicago, September 18, 2012. John Gress / for The Daily

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