I met my friend Efrain Cuevas while he was chefing for Ghetto Gourmet. He's left them to start his own venture, 24 Below. He's a very cool, creative fellow, and it's nice to see that his efforts to expand the Chicago culinary scene are getting noticed. The Tribune ran a great article about him and some of his upcoming events yesterday.
One of his future events will feature a goat soup, with the goat actually being slaughtered and butchered onsite. If you think it seems grotesque, take a pause to think about where the meat you eat comes from. A dinner like this could be highly educational. I think it's a fantastic idea.
Great things are going to come from this guy. Keep an eye out for him.