Blogging Chicago Magazine: The Bristol's Monkey Bread with Dill, Butter and Sea Salt

Chicago Magazine posted this video recipe back in January, but we stumbled upon it just in time for Easter. Chef Chris Pandel of The Bristol makes mini loaves of savory monkey bread with dill, butter and sea salt.

How perfect would that be with a baked ham or springtime greens?

Chris Pandel from Chicago magazine on Vimeo.

Until now, we've only encountered the more traditional monkey bread – sticky sweet and usually made from canned biscuits. This recipe is something else entirely – monkey bread of the highest order.

And that's not surprising coming from a chef who has worked under Daniel Boulud and Rick Tramonto and is now chef and co-owner of one of Chicago's hottest new restaurants.

We can't wait to give this new savory version a try.

• Chicago Magazine: Front Burner: Chris Pandel
• The Bristol

Comments (2)

Nice little restaurant The Bristol.

posted by art on April 7th 2009 at 3:57pm
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Blurgh, people used canned biscuits for monkey bread? That's practically sacrilege, and is especially so now that so many people have bread machines (though a batch of dough for monkey bread by hand is one of the easiest things).

posted by mabith on April 8th 2009 at 7:41am
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