So here’s what’s been happening….

Arrested Development to Host Real-Life Frozen Banana Stand

To tide fans over until the show releases its new season on Netflix on May 26, the folks of Arrested Development are hosting a real-life Frozen Banana Stand in countries where Netflix is available. The Bluth family business is currently selling its chocolate-dipped wares in London, but the banana stand will make appearances in New York City and Los Angeles before all is said and done. Devoted Development fans can follow @ArrestedDev on Twitter for real-time updates as to the banana stand’s whereabouts.

Weekly News Roundup 5/13/13

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Chicago Soon to Boast Shake Shack

The company behind the iconic New York City hamburger joint Shake Shack has confirmed that the chain has settled on a space for its first Chicago location. No word on when, but sometime in the future, Chicagoans will be able to purchase the famous burgers, fries and frozen custard at the corner of East Ohio and North Rush, the tourist-friendly area where the Harley Davidson gift shop once resided. Just like the flagship stand in NYC’s Madison Square Park, Chicago’s first Shake Shack will be right by the Chicago version of Italian megamarket Eataly (which is supposed to be even bigger than the NYC behemoth).

Junior MasterChef Picked Up by Fox; MTV’s Food School is Casting

If you thought you made a mean bowl of Lucky Charms back in the day, think again. The young chefs of Gordon Ramsay’s Junior MasterChef promise to prove you wrong with their culinary prowess. Ramsay, Joe Bastianich and Graham Elliot will be on standby to judge just how advanced the kiddos’ kitchen skills are. The show was just picked up by Fox, and we’re stoked to watch these kids dish it out — although we think the real test will be whether these 8 to 13-year-olds can withstand Ramsay’s infamous angry outbursts. Meanwhile, a slightly more mature demographic might enjoy MTV’s planned Food School, a new reality series which presents itself as a sort of Real World but with food: young aspiring chefs will all reside together in an awesome house while receiving culinary training. Sounds like a recipe for some juicy drama, if you ask us. Head to the casting call if you want in!

Toffee and Wine on the Magnificent Mile

Let yourself revel in luxury for a bit and head downtown to ENO Wine Bar this Tuesday for a toffee-making class. Margy Kaye of Chicago’s Sweet Margy Confection Diva will be present to teach you the ropes of toffee-making with custom wine pairings, all for $35. You really don’t need an excuse to eat toffee and drink wine on Chicago’s Magnificent Mile, so head on down.

High Fat Diet Leads to High Levels of Daytime Drowsiness

If you’ve ever dozed off in class after a particularly indulgent dining hall meal, you might not need a study to confirm this fact. Recent research published in the online version of the journal SLEEP shows that eating higher amounts of fat leads to increased daytime sleepiness, while eating more carbs is associated with increased alertness. Subjects aged 18 to 65, none of whom were obese or had sleep apnea, were observed for four nights in a sleep lab while being monitored for daytime sleepiness and dietary habits. The correlation held even when controlled for factors like age, BMI, caloric intake and sleep duration. The results are part of an ever-growing body of research that suggests your diet plays a huge role not only in sleep quantity, but also sleep quality.

Graduation Cap Flask Helps Seniors Fearlessly Face the Real World

It’s that time of year: graduation time. And with springtime spirits high, it’s also party-as-much-as-possible time. So why stop the Dillo Day revelry once graduation rolls around? Dominique Zamora from shows you how to imbibe at the ceremony itself with her ingenious graduation cap flask. Zamora’s creation features a tassel that serves as a straw, so you can discreetly sip on your beverage of choice if you need a little buzz to get through the commencement speech. For veteran frat stars who need to do double duty on the flask front, make sure to don a dapper Flask Tie as well.

Weekly News Roundup 5/13/13

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James Beard Awards 2013 Restaurant and Chef Winners Announced

Just after the book, broadcast and journalism award winners were announced, the James Beard Foundation announced the winners of the 2013 restaurant and chef awards on May 6. Outstanding Chef was a tie between David Chang of Momofuku Noodle Bar and Paul Kahan of Chicago’s own Blackbird. Stephanie Izard of Chicago’s Girl & the Goat won for Best Chef in the Great Lakes region, and the Aviary won for Outstanding Bar Program. New York chefs dominated in other major categories, including Blue Hill for Outstanding Restaurant and chef Danny Bowien of Mission Chinese Food for Rising Star Chef. Check out the link for the full list of winners.

For Fun: If you haven’t already seen this glorious video, stop what you’re doing and press play right now. Compiled by Saatchi & Saatchi for TEDxSydney, the video shows extreme slow motion footage of adorable kids’ reactions to their first taste of delicacies such as anchovies, vegemite and lemon, set to a thrilling orchestral soundtrack. Just wait till you get to the olives.