Chef Gale Gand

Today we said good bye to the best dog the world has ever known. My heart is breaking but please don’t call. I just need to be in my grief. Ella came in to be with Panda all weekend, taking her to her favorite parks, watching the final season of The Bear (her nickname is Panda Bear so we call her “The Bear”), gave her a final bath, slept with her, and took her in the car. Thank you Bear for being the best Mother’s Day present ever. She was a Border Collie with a side of Huskie, and lived to be 17 years, six months, and three weeks old. Rest well old Bear. You made our little world a happier place.

Also while in NYC I saw Buena Vista Social Club on Broadway, attended a Food and Wine Mag Best New Chefs 2026 reception as an alumni. Joel McHale (he was the psycho chef from The Bear) was the presenter. Also went to a book release Q and A featuring Danny Meyer’s new one, “What Could Possibly Go Right?”

I’ve been in New York this week to celebrate my aunt Greta’s 97th birthday. She’s always been a role model for me and feel so fortunate to be there for her as she gracefully ages. Thanks to all my New York/New Jersey cousins for helping make the dinner party of Duck a l’Orange dinner and Chocolate Peanut Butter Cake a success. And thanks for everyone who called her today.

And don’t forget the apples and honey…was surprised to find out this one’s jalapeño! I brought it back from the Honey Summit.

Shana Tova! Happy New Year! 5787 is finally here! We dipped apples and honey for a sweet new year and I made a noodle kugel. I know I’m not THAT old but on Jewish holidays, I turn into my Grandma Elsie. Here's the recipe:

Noodle Kugel
Makes 6 to 8 servings

8 ounces medium-wide egg noodles or pasta of your choice
3 large eggs
8 ounces farmer cheese or cottage cheese
½ cup brown sugar
1 cup sour cream
½ cup milk
Pinch of salt
½ teaspoon pure vanilla extract
1 pinch cinnamon
1 pinch nutmeg
4 tablespoons (1/2 stick) cold unsalted butter, cut up
1 ½ teaspoons sugar mixed with 1 pinch cinnamon

Bring a large pot of water to a boil, add the noodles, and boil until cooked through but not mushy. Drain well and set aside. Meanwhile, preheat the oven to 350 degrees and butter an 8 x 8-inch baking dish. In a large bowl, whisk the eggs. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, and nutmeg. Add the drained noodles, raisins, and cut up butter.

Pour into the prepared pan and let sit 30 minutes to allow the raisins to plump a bit. Sprinkle with cinnamon sugar and bake until the pudding is set and butter is bubbling around the edges, 30 to 40 minutes. Let cool 10 minutes before serving. Serve warm or at room temperature, cut into squares.

Sept 24th at Theater on the Lake I'll be cooking for Cooking Up A Cure to raise funds for Scleroderma. Hope to see you there. It's a great event with music, food, drink and THAT view! I'll be serving Chocolate Malted Pots de Crême with crunchy Hazelnut meringues. It promises to be a lovely evening event. Always is...

Cooking Up a Cure 2026 Cooking Up a Cure is back! For 18 years, Cooking Up a Cure has featured the ultimate culinary experience with the best food and drink Chicago has to offer! We've gathered some of the best chefs and distilleries in Chicago who are ready to serve up a night you won't forget! All in support of the Scle...

For my northern Illinois and Wis peeps, I'll be doing a dinner at Seven Acres Farm Dec 9th and it's a Christmas Time in Vienna Dinner, inspired by my two trips there last year. You can also take a butter making class while you're there, and stay the night at their hotel. It's almost sold out so act fast if you want to attend. Reservations can be made at

2026 Fall Dinner Series | Seven Acre Dairy Company | Paoli, WI SEVEN ACRE FALL DINNER SERIES Our Fall Dinner Series showcases chefs and dinners that warm the soul and enliven the spirit as our Wisconsin days get shorter and we transition to winter. Get tickets today!

The Deerfield Farmers Market had pickling cucumbers (grew them this summer but they always get away from me!) so I dug out my grandpa George Grossman’s recipe and got to work. Made my own pickling spice mix of pepper corns, coriander seed, fennel seed, cumin seed, mustard seed, cloves, juniper berries, red chili flakes, bay leaf, fresh dill, garlic cloves, and a grape leaf in each jar to keep them crisp. A light vinegar brined topped off each jar. See you in the other side when we open them.