ReportWire

Tag: Old

  • Inside Old Town’s Demure, Yet Mindful Modern French Fortress

    Inside Old Town’s Demure, Yet Mindful Modern French Fortress

    Gavroche, a modern French restaurant from Jason Chan — one of the city’s most beloved industry figures — debuts in Old Town. The narrow space has been transformed into a cozy, yet comfortable 32-seat restaurant with a chef’s counter. The counter won’t be activated immediately as Chan says he hopes to provide guests with an omakase-style option.

    The chef’s counter service could include a la carte choices like hamachi nicoise, duo of foie gras, and turbot au four beurre blanc. Chan, who opened restaurants like Juno, Kitana, and Butter, says he scanned every menu from every French restaurant in Chicago. For the most part, they were the same, filled with classic fare. While Garvroche will honor the classics, Chan says there’s a new for contemporary cuisine to mimic what’s going on in Paris this minute. He’s brought on Mitchell Acuña to executive his vision. The chef is an alum of Boka, North Pond, and Sixteen. Chan is eager to see Acuña take chances and to give diners something they don’t expect. Chan tells Eater that Gavroche will either fill a nostalgic niche for customers who miss French haunts like Bistrot Margot — the French restaurant that closed nine years ago a few blocks south on Wells Street — or they’ll break new ground and draw a crowd excited to for something new.

    Classic opera cake is among three desserts on the menu from star pastry chef Christine McCabe. Beyond working at Charlie Trotter’s, McCabe has started a few bakeries including the Glazed & Infused doughnut chain and Sugar Cube, a sweets stall collaboration with Chan out of Time Out Chicago Market food hall.

    Chan says he isn’t done and has some ideas — perhaps a speakeasy-style bar that goes beyond just a gimmick entrance. For now, tour his latest and check out the menu. Old Town once more has a French restaurant, as Gavroche is open.

    Gavroche, 1529 N. Wells Street, open 4:30 p.m. to 11 p.m. daily, except closed on Tuesday.

    The garage door remains for better weather.

    It’s an eclectic space.

    A back wall with wine and a chandelier.

    A framed oval picture and two empty candle holders

    A bankers light with a book underneath mounted on a brick wall painted white.

    The wall of a bathroom with framed photos.

    The wall of a bathroom with framed photos.

    Ashok Selvam

    Source link

  • A Contemporary Spin on French Cusine Heads to Old Town

    A Contemporary Spin on French Cusine Heads to Old Town

    Jason Chan wants to fill a void in Old Town, one that’s existed for nine years after Bistrot Margot closed along Wells Street. Chan, one of the most beloved figures in Chicago’s restaurant scene, is known for his love of martial arts almost as much as his affability. He’s now opening a 32-seat French restaurant in October at a space a few blocks from Bistrot Margot.

    Old Town may have a French bakery in La Fournette, but Margot’s closure left the neighborhood without a French restaurant — the closest a mile north in Lincoln Park at Lettuce Entertain You Enterprises’ Mon Ami Gabi. Chan will rectify that when he opens Gavroche late in September at 1529 N. Wells Street. Chan’s travels over the last two years have sent him to Japan, Italy, and Spain, but he says his time in Paris left the biggest impression. While in France, Chan says he witnessed a culinary revolution that spun away from the bistros Chicagoans associate with French food.

    “Of all the places, what I really loved the most were just tiny mom-and-pop, the 20- or 30-seat restaurants that had maybe five employees,” Chan says.

    Gavroche — also a character from Les Misérables — will offer a “contemporary, modern version of French food” without “the heavy creams and butters and seven mother sauces,” says Chan. The menu will have about 18 items with seven daily specials. About four of the specials will be classic dishes, what most envision when they crave French food, Chan says. Chan says he made a spreadsheet of Chicago’s 17 French restaurants and found most of them had the same menus. One way of distinguishing a menu is embracing how African influences have impacted French cuisine. All in all, Chan wants his new restaurant to disrupt with innovation: “Bistro is not rocket science,” he says.

    The menu at Gavroche will include dishes like charred French radishes with salted butter, fennel pollen, and a warm demi-baguette; a “niçoise” hamachi sashimi with egg yolk confit, seasonal vegetables, petit lettuce, pickled pearl onion, and white anchovy vinaigrette; and turbot au four beurre blanc with Polanco caviar and smoked crème fraîche beurre blanc.

    There will be a four-seat counter. There are no plans for a tasting menu, but if Chan sees one of his chef friends or someone he knows who would appreciate something a little extra, he’ll seat them at the counter and curate a menu omakase style: “It would kind of be like a secret deal that’s not a secret,” Chan says.

    Chan took a corporate job during the pandemic, and found love — he’s engaged. His fiance, Heather Blaise, is also a designer and is working on the restaurant, the former Old Town spinoff of Fish Bar. Chan’s resume includes serving as the general manager of Kitana, giving the chain someone with deep Chicago roots. He also opened Juno, the sushi restaurant in Lincoln Park. He’s worked for several restaurant groups, including DMK, and opened Butter in 2005 in West Loop. He comes from a legacy of restaurants as his parents ran several restaurants around Chicago, including a Jewish deli in Lakeview, an Irish pub in Andersonville, and a coffee shop in the Loop. Chan independently developed a love for French cuisine, working in the mid-’80s at L’Escargot in the Allerton Hotel off the Mag Mile. His parents pushed him away from working in the kitchen, wanting him to enter the professional ranks as a doctor or attorney. They gave Chan the least desirable jobs hoping he would be repulsed when he was a youngster. It backfired.

    “Buddy, when you’re when you’re in a 3,500-square-foot Irish pub by yourself, and it’s Saturday morning and you’re pissed because all your friends are in pajamas, eating cereal, and watching cartoons, and you’re cleaning a fucking restaurant bar,” Chan recalls. “After three months of crying and hating it every time I did it, I would pretend I was a chef when I was in the kitchen, I would pretend I was the manager when I was sweeping the floor.”

    While Chan serves as the inspiration for the restaurant, he’ll delegate cooking responsibilities to Mitchell Acuña. Chan was impressed by Acuña’s willingness to learn, and the chef worked at Boka, North Pond, and Sixteen. Chan spoke with Sixteen chef Nick Dostal who gave Acuña his endorsement as the two worked together at the Trump Tower restaurant when it was worthy of a Michelin star. Also joining the team is pastry chef Christine McCabe. McCabe worked at Charlie Trotter’s and worked with Chan prior, most recently at their Time Out Market Chicago stall, Sugar Cube. Chan says the pandemic led to the sweet shop’s demise just when the sweets shop began to find traction in 2020. McCabe will bake the breads and eventually be in charge of upcoming brunch and lunch menus.

    Reservations will only be accepted for groups of six or more — Chan wants to encourage walk-ins. He also wants to offer late-night dining. They have a 2 a.m. liquor license and intend to make use of it. He’s also sowing the seeds for more projects. He loves the history of Prohibition and says he has an idea for a speakeasy bar, one that eschews gimmicks for a genuine slice of history. He also has an idea for a fast-casual restaurant.

    Gavroche, 1529 N. Wells Street, planned for late-September opening.

    Ashok Selvam

    Source link

  • Coach K Says ‘The Bear’ Shows How Sports and Restaurants Make Every Second Count

    Coach K Says ‘The Bear’ Shows How Sports and Restaurants Make Every Second Count

    Mike Krzyzewski still has memories of Chicago’s Polish Broadway, the stretch of Milwaukee Avenue near Wicker Park that was once a hub for Polish restaurants and businesses. The Naismith Basketball Hall of Fame coach grew up in the area and despite his long career at Duke University, the memories of Chicago cling to him.

    “You know, every once in a while, some friends or my family will send me a care package of Polish sausage, one of the sandwich meats — I don’t know if they still make a Krakowska — and I just put it on white bread and eat it,” the 77-year-old hoops legend says. “My family would say, ‘You’ve got to put something on it, tomatoes, lettuce?’ I said, ‘No, no, no — it’s a good sandwich with good meat and good bread.’ Chicago food’s terrific.”

    Krzyzewski will be in town later this month for a charity event through the V Foundation, raising money for cancer research. The event, called Chicago Epicurean, leverages the city’s prominence as one of the best places to eat in the country. The foundation is named after one of Krzyzewski’s friends and rivals, Jim Valvano, the former head men’s basketball coach at North Carolina State University. Valvano died in 1993 from metastatic adenocarcinoma. Krzyzewski says Valvano recruited him to be part of the foundation more than three decades ago and that’s why he sits on the V Foundation’s board.

    Chicago Epicurean kicks off on Thursday, September 19, at the Aviary with an invite-only event hosted by chef Grant Achatz of three-Michelin-starred Alinea. Krzyzewski says he looks forward to meeting Achatz, as he’s been reading more about the chef’s recovery from Stage 4 cancer, a disease that forced surgeons to remove a part of the chef’s tongue. Achatz says it’s important to increase early cancer detection and to raise awareness among patients, clinicians, and pharmaceutical companies while empowering people to be their best advocates in a comfortable and confident environment.

    “As a survivor of a lesser prevalent cancer type that is on the rise — especially in people under 30 — I feel it is my responsibility to raise awareness,” Achatz texts, adding: “I am happy to support the V Foundation in its efforts to combat this disease and bring a better quality of life to millions of people each year.”

    The public-facing events include a cooking demonstration and lunch with Top Chef alum Fabio Viviani and the auction and gala on Friday, September 20, hosted by Coach K at City Hall in Fulton Market.

    For the last 26 years, the foundation has held a similar event in Napa Valley, California. They’ve raised $165 million for cancer research. In the Chicago area, the foundation has raised more than $13 million for the University of Chicago Comprehensive Cancer Center, Robert H. Lurie Comprehensive Cancer Center of Northwestern University, Northwestern’s Feinberg School of Medicine, and the University of Illinois Cancer Center.

    There are parallels between the intensity of restaurants and sports, the sometimes fiery Krzyzewski says. That was also noticed in The Bear, a TV series filmed in Chicago that cast Coach K unknowingly into a role the past two seasons. Coincidentally his middle daughter, Lindy, is nicknamed “Bear.” While Krzyzewski didn’t appear in the show, his book, Leading with the Heart: Coach K’s Successful Strategies for Basketball, Business, and Life becomes a source of inspiration and support for Ayo Edebiri’s Sydney Adamu. Krzyzewski and Edebiri share the same talent agency, CAA, and the coach has sent an autographed book to the actress.

    “The passion and the intensity that’s shown up in that show is remarkable and that’s why they’ve won so many awards,” Krzyzewski says. “They’re seeking excellence, and they know in order to seek excellence you need everybody on the team seeking it and working as one. There’s a lot of pressure in those kitchens.”

    He adds that the culinary world is “very innovative too. You’re not just making a hamburger or hot dog — they’re producing a hell of a lot more than that,” Krzyzewski says. “Although the Chicago hot dogs and hamburgers are pretty good, too.” (Krzyzewski confesses he loves pizza, but isn’t enamored with Chicago deep-dish.)

    Krzyzewski says they didn’t dine out much at restaurants growing up, but enjoyed homemade pierogi and sauerkraut. The family was fond of the White Eagle, the event venue that’s famous among the city’s Polish community on the Northwest Side in Niles. Though Krzyzewski’s father, William, was an elevator operator, he would eventually dive into the world of hospitality. He ran a spot that mostly served quick breakfasts and lunches to factory workers near California and Cermak in Little Village: “He wasn’t doing through anything innovative,” Krzyzewski says. “It was really a hard business.”

    His father would go on to run a tavern called Cross’ Tap near Damen and 21st Place on the Lower West Side. William Krzyzewski went by the name of “Cross” — his son says during the time of World War II, his family was impacted by ethnic discrimination.

    A graduate of the U.S. Military Academy at West Point, Krzyzewski says he learned to enjoy different types of foods while depending on Army rations for sustenance. That comes in handy being away from Chicago in the realm of the Atlantic Coast Conference.

    “My experience of being an Army officer and then traveling all over the United States and coaching is that you get spoiled by different foods from different cultures,” Krzyzewski says. “I’m also a big Las Vegas guy, and they have some of the amazing restaurants in the world, so I’ve adapted really well.”

    While Krzyzewski says he isn’t interested in owning a restaurant, he says he does enjoy seeing friends, family, and former players post photos of their meals on social media.

    “I like when people do that, and it also shows that you’re having a good time with friends, and so you would want friends to have a good time with family and friends, so they’re sharing that experience with them,” Krzyzewski says.

    Chicago Epicurean on Thursday, September 19, and Friday, September 14. Tickets are available online.

    Ashok Selvam

    Source link

  • TV Viewers Are Getting Old. Do Advertisers Care?

    TV Viewers Are Getting Old. Do Advertisers Care?

    Matt is joined by Wall Street Journal reporter Isabella Simonetti to discuss an article she wrote that focuses on the older ages of television viewers and how it has affected advertisers (03:35). They go through how the pitches to ad buyers have shifted, the age gap between people who consume traditional linear TV and streaming, whether age demographics are still used, the growing acceptance of older casts on TV, and whether linear TV is beginning to age out. Matt finishes the show with a prediction about the distribution of The Apprentice, which highlights Donald Trump’s rise during his business career (19:50).

    For a 20 percent discount on Matt’s Hollywood insider newsletter, What I’m Hearing …, click this link: puck.news/thetown

    Email us your thoughts! thetown@spotify.com

    Host: Matt Belloni
    Guest: Isabella Simonetti
    Producer: Jessie Lopez
    Theme Song: Devon Renaldo

    Subscribe: Spotify

    Matthew Belloni

    Source link

  • 96-Year-Old Calumet Fisheries Nears Return Six Months After Devastating Electrical Fire

    96-Year-Old Calumet Fisheries Nears Return Six Months After Devastating Electrical Fire

    Calumet Fisheries, the famed smoked fish shop on Chicago’s far South Side, is nearing a triumphant return about six months since a ravaging electrical fire forced its closure.

    The iconic red-roofed shack should reopen in early June at 3259 E. 95th Street, much to the relief of its fans who stop in to check on the proceedings beside the 95th Street Bridge. Calumet was founded in 1928 and purchased by its current owners two decades later.

    “Every day we get a new set of people coming in [to ask], ‘Are you still closed?’” says GM Javier Magallanes. “I’m excited — I know we’re going to get rushed with a lot of eager customers… but the nerves are coming. I don’t want to run out of anything, I want to get them well situated.”

    Despite the initial shock of the fire, which extensively damaged the roof just days before Thanksgiving in 2023, co-owner Mark Kotlick contended a comeback would happen. Sid Kotlick and Leonard Toll — Kotlick’s late father and uncle respectively — bought the business in 1948 and rapidly earned a reputation for some of the most delectable smoked seafood in town, from delicate and flaky sable to snappy shrimp and zesty pepper and garlic trout.

    Along the way, Calumet managed to rise from local fame to national notoriety, a trajectory set in motion by the shack’s immortal 1980 cameo in The Blues Brothers, visible just as Jake and Elwood prepare for their gravity-defying bridge jump. The shack returned to the national stage thanks to the late Anthony Bourdain, who paid a visit in a 2009 episode of No Reservations, and the James Beard Foundation dubbed it an America’s Classic the following year.

    Though Kotlick now oversees operations from Florida, he and Magallanes attest that he remains deeply involved in the business and will fly into Chicago for the reopening. “We’re going to keep things the same,” says Kotlick, eager to assuage the fears of anxious devotees. “The signs all look the same, the employees will pretty much be the same — the store’s just got a nice, clean coat of paint, new floors, and new refrigeration.”

    There is, however, a noteworthy change on the horizon. When it returns, Calumet will resume cash-only business, but “it’s a credit card world,” Kotlick observes. He acknowledges that at some point, he’ll have to make the shift.

    In the meantime, stay tuned for more Calumet Fisheries’ eagerly anticipated reopening.

    Calumet Fisheries, 3259 E. 95th Street, scheduled to open in early June.

    3259 E 59th Street, Chicago, IL 60617
    773 933 9855

    Naomi Waxman

    Source link

  • Star Wars: The Old Republic gets cozy with a new farming homestead

    Star Wars: The Old Republic gets cozy with a new farming homestead

    A new developer stream for Star Wars: The Old Republic showed a surprising feature on the way in Game Update 7.5. Players will be able to earn their own farmstead on the planet of Dantooine after completing a quest chain. The cozy feature will come with a Spring Abundance festival, which includes the surprisingly comfortable activities of “seed collecting, dancing, pie-baking, animal rehabilitation, and a galactic egg hunt,” according to a press release.

    Star Wars: The Old Republic has been live for 13 years, and there’s a huge archive of content for players to enjoy. Ten months ago, the MMORPG changed hands from its original developer BioWare to Broadsword, the studio behind Ultima Online and Dark Age of Camelot. While The Old Republic has faded from the spotlight, it’s still a very enjoyable game that’s worth revisiting to scratch a Star Wars itch.

    Broadsword is taking the game in an intriguing direction. Patch 7.4.1 included Date Night companion missions, which are exactly what you’d expect from the name. These missions become available if the companion has been romanced, and is available in a player’s story — some circumstances can cause your partner of choice to leave the party. Date Night missions will be released in batches, and they grant a unique title and decoration.

    Update 7.5 also includes a new main story chapter where players wrangle with a Hutt, and new single-player Ventures that are meant to provide a challenging experience. Players train up their very own Basilisk Prototype B3-S1 (or Bessie) and prepare them for combat. Eventually, Bessie joins your team as a permanent companion. The release date for Update 7.5 will be announced soon.

    Cass Marshall

    Source link

  • COCONUT WACKY CAKE

    COCONUT WACKY CAKE

    Wacky Cakes are also known as Depression Era Cakes since they don’t use any eggs, butter, or milk. This Coconut Wacky Cake is one of our favorites!

    Coconut Wacky CakeCoconut Wacky Cake

    If you are a fan of Wacky Cakes, you will want to try this chocolate version. It’s simple and delicious.

    ❤️WHY WE LOVE THIS RECIPE

    Coconut wacky cake has no eggs, butter or milk in the cake and it still comes out as a delicious dessert.  It does not seem possible that this cake is so good without those items.  It seems to have originated sometime during the great depression when ingredients were so hard to obtain.  I make this cake in a 9 x 9 cake pan but you can double it if you want a bigger cake.  It keeps well in a cool spot.  I love that you don’t have to add eggs and it is so easy to make.

    🍴KEY INGREDIENTS

    • All Purpose Flour
    • Granulated Sugar
    • Baking soda
    • Salt
    • Water
    • Vegetable Oil
    • Vanilla Extract
    • White Vinegar
    • Shredded Sweetened Coconut
    • Frosting Ingredients
    • Powdered sugar
    • Butter
    • Vanilla Extract
    • Water
    • Shredded Sweetened Coconut

    🍽️HOW TO MAKE

    This cake is very simple and super easy to make! The frosting is sweet, but very good and a little of this cake goes a long way. That is why we love that it’s made in a 9X9, it’s perfect for a small gathering.

    Step 1
    Whisk together the flour, sugar, baking soda and salt.  Add the water, vegetable oil, vanilla extract and white vinegar and stir well with a spoon. 

    Step 2
    Fold in the coconut.  Spray a 9 x 9 baking dish with cooking spray and spread batter in dish.  Bake in a preheated 375 degree oven 30 to 35 minutes until the center tests done.  Let cool and add frosting below.

    Frosting Instructions:
    Beat first four ingredients with a mixer until of spreading consistency. Fold in coconut with a spoon.

    Notes: I added another 1/4 cup of toasted, shredded coconut sprinkled over the top but this is optional.  To toast the 1/4 cup of shredded coconut, spread on a saucer and microwave for about a minute and a half until toasted checking to make sure it is not burning after one minute.

    ⭐TIP

    We use sweetened coconut in this recipe but you can easily use unsweetened if you prefer.

    OTHER COCONUT RECIPES

    If you know our website you know we are a huge fan of coconut cakes and have many on our site. Here are a few of our most popular!

    • Easy Sour Cream Coconut Cake – This cake is our most popular for a reason! Yes, it’s made with a mix, but you would never know and it’s the perfect addition to any gathering. It’s especially popular for Easter and Christmas!
    • Do Nothing Cake – This cake is super easy to make, you don’t even need a mixer! It’s an excellent old fashioned recipe.
    • Coconut Cake with Coconut Frosting – This is a classic for a reason and probably a cake your Grandmother made!
    • Lazy Daisy Oatmeal Cake – This cake has a delicious coconut frosting and it’s a classic for a reason! It is the perfect potluck cake!

    STORING, REHEATING & SERVING SIZE

    We store this covered on the counter and a 9X9 is about 9 servings.

    Coconut Wacky Cake

    Anne Walkup

    This Coconut Wacky cake is so easy and it’s a depression era cake. It has no milk, butter or eggs and it still comes out delicious! Made in a 9X9 and super easy!

    Prep Time 5 minutes

    Cook Time 30 minutes

    Total Time 35 minutes

    Course Cake, Dessert

    Cuisine American

    Cake Ingredients:

    • 1 cup all-purpose flour
    • 3/4 cup white granulated sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup water
    • 1/4 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 1/2 teaspoons white vinegar
    • 1/2 cup shredded coconut

    Frosting Ingredients:

    • 1 1/2 cups powdered sugar
    • 2 tablespoons butter softened
    • 1 teaspoon vanilla extract
    • 2 to 3 tablespoons water
    • 1/2 cup shredded coconut

    Cake Directions:

    • Whisk together the flour, sugar, baking soda and salt. Add the water, vegetable oil, vanilla extract and white vinegar and stir well with a spoon. Fold in the coconut.

    • Spray a 9 x 9 baking dish with cooking spray and spread batter in dish. Bake in a preheated 375 degree oven 30 to 35 minutes until the center tests done. Let cool and add frosting.

    I added another 1/4 cup of toasted, shredded coconut sprinkled over the top but this is optional. To toast the 1/4 cup of shredded coconut, spread on a saucer and microwave for about a minute and a half until toasted checking to make sure it is not burning after one minute.

    Keyword Coconut Wacky Cake

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Anne Walkup

    Source link

  • OZARK PUDDING – OLD FASHIONED RECIPE

    OZARK PUDDING – OLD FASHIONED RECIPE

    This Ozark Pudding has a cake-like consistency and is made with apples and pecans. It’s delicious, topped with ice cream!

    Ozark Pudding

    If you love easy recipes and want another great one, definitely check out this delicious Cinnamon Flop Cake. It’s one of our favorites.

    ❤️WHY WE LOVE THIS RECIPE

    Ozark pudding is supposed to have been a favorite of President Harry Truman and his wife, Bess, made it for him often.  I don’t know why it is called pudding because it is more like a light, fluffy cake filled with apples and nuts.  I have tweaked the recipe a little and my family loves it with whipped cream or ice cream on top.  If you need a quick dessert that will really go over big with friends and family try this one because it is so good and so easy to make.  If you like cinnamon, apples and nuts, you will love this Ozark pudding cake.  It never lasts long at my house.

    🍴KEY INGREDIENTS

    • Butter
    • Sugar
    • Eggs
    • Vanilla
    • All Purpose Flour
    • Baking Powder
    • Salt
    • Gound Cinnamon
    • Chopped Apples
    • Walnuts

    🍽️HOW TO MAKE

    This Ozark Pudding is really easy to put together, so it’s a great dessert for a small group. We made it in a round pie plate, and it’s the perfect size.

    Step 1
    Cream butter, brown sugar, eggs and vanilla with a mixer.  In another bowl whisk together flour, baking powder, salt and cinnamon.  

    Step 2
    Add to creamed mixture and mix until all ingredients are wet.  Fold in chopped apples with a spoon.

    Step 3
    Spray a 9 inch deep dish pie plate with cooking spray.  Pour in batter and sprinkle chopped nuts on top. (You can fold nuts into batter if you want)

    Step 4
    Bake in a preheated 350 degree oven for 30 to 35 minutes testing center to see if done.  Serve with ice cream or whipped cream on top while warm from the oven.

    ⭐TIP

    You could use pecans in this recipe too. Any apples will work in this recipe!

    Ozark PuddingOzark Pudding

    OTHER APPLE DESSERTS

    If you are new to our site we must inform you.. we LOVE apple recipes. Here are a few of our favorites. We probably have over 50 so use the search box to look around.

    • Fresh Apple Cake – This delicious cake is topped with cream cheese frosting and it’s amazing! Great for any occasion.
    • Southern Apple Pie – This classic apple pie is always a winner! Easy to make too.
    • Pumpkin Apple Cake – This cake has nutmeg frosting and is the best Fall cake! Wonderful reviews and perfect for Thanksgiving.
    • Crescent Roll Apple Dumplings – This is a dessert that has been around a very long time and so easy too.

    SERVE THIS WITH

    We love this served with whipped cream or ice cream. We also like to serve it warm and find that it’s just as good the next day.

    STORING, REHEATING & SERVING SIZE

    We store this covered and in a cool place. Just reheat a slize in the microwave if you like it warm, but it’s good room temperature too. This is made in a 9 inch pie plate so it makes 6-8 servings.

    Ozark Pudding

    Leigh Walkup

    Ozark Pudding it an old fashioned recipe made with apples, cinnamon and nuts. It has more of a cake like texture and it’s delicious topped with ice cream.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    Course Dessert

    Cuisine American, southern

    • 4 tablespoons butter softened
    • 1 cup brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups peeled and chopped apples I use 2 medium sized Gala apples
    • 1 cup chopped walnuts
    • Cream butter, brown sugar, eggs and vanilla with a mixer.  In another bowl whisk together flour, baking powder, salt and cinnamon.

    • Add to creamed mixture and mix until all ingredients are wet.  Fold in chopped apples with a spoon.  Spray a 9 inch deep dish pie plate with cooking spray.

    • Pour in batter and sprinkle chopped nuts on top. (You can fold nuts into batter if you want) Bake in a preheated 350 degree oven for 30 to 35 minutes testing center to see if done.  Serve with ice cream or whipped cream on top while warm from the oven.

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Leigh Walkup

    Source link

  • The Field House, the 33-Year-Old Lincoln Park Dive, Has Been Sold

    The Field House, the 33-Year-Old Lincoln Park Dive, Has Been Sold

    While the ownership of the Field House — a home away from home for Cleveland Browns fans for more than three decades — announced the sports bar would be closing on Wednesday, February 28, the Lincoln Park dive won’t be shutting down.

    The co-owner of HVAC Pub in Wrigleyville, Nick Ivey, has bought the bar at 2455 N. Clark Street from Field House’s longtime owner Patrick Maykut. Ivey — who took over as co-owner and operator of HVAC in April 2022, partnering with 8 Hospitality Group (Hubbard Inn, Joy District) — says he won’t mess with the sports bar’s “essence” when he remodels the bar; it will stay closed for a bit while crews work. Ivey says he was looking to buy a new bar to give his employees at HVAC new opportunities.

    One of his bartenders at HVAC, Savanna Haugse, will be a partner in Field House, as will 8 Hospitality founder Carmen Rossi. Ivey calls Rossi a mentor — they met while Ivey was a bartender at Hubbard Inn. Ivey says he was looking for more of a management and ownership track.

    Ivey plans on keeping the bar closed until St. Patrick’s Day when they’ll open just for the holiday. Workers will then swap out the front door for a garage door and spruce up the space. They’ll also serve new cocktails. Ivey isn’t sure how long he’ll close the bar, but he’s not going to rush anything.

    “It’s a dive bar — we’re not going to turn it into a nightclub or anything like that,” Ivey says.

    The Field House had its quirks, as it would serve shelled peanuts, encouraging customers to drop shells on the floor. This was before society had a clearer understanding of peanut allergies. The bar adopted the slogan “cold beers and crunchy floors.” As Lincoln Park and neighboring Lakeview draw many recent college grads from Michigan and Ohio dying to meet people from the same state after moving to the big city, the Field House seemed inoculated from that scene while carving out a niche as a divey sports bar.

    The bar’s workers reportedly tried to buy the bar from Maykut. Maykut rebuffed their efforts, they say. These workers were blindsided by the news that the bar was sold. Staff was reportedly told of the sale over the weekend. An Instagram post called the news “a mix of sadness and surprise.”

    Meanwhile, Ivey calls the Field House a community meeting place and he wants to keep the momentum going. Taking over a dive is a complicated matter, and it’s easy to alienate regular customers. SmallBar in Logan Square was recently sold to Footman Hospitality, and Skylark in Pilsen was purchased by a group of the bar’s workers. So far, Ivey has been pleased by the response.

    “HVAC Pub is a late-night music venue,” Ivey says. “What we’re looking to do is totally the opposite.”

    Look for more news about Ivey’s plans for the Field House in the coming weeks.

    Ashok Selvam

    Source link

  • Professor Pizza Will Replace Roots in Old Town

    Professor Pizza Will Replace Roots in Old Town

    The pizza game isn’t easy in Old Town, a neighborhood with a sizable number of transplants without any ties to Chicago’s pizza lore. This has allowed chains like Papa John’s and Domino’s to thrive in a town with plenty of local options.

    With its unique Quad Cities thin crusts and special chef approved-toppings, Roots Handmade Pizza, 1610 N. Wells Street, entered the neighborhood in September 2019, and months into its debut the state’s COVID restrictions quickly altered operations: “We opened at a terrible time,” Fifty/50 Restaurant Group co-founder Greg Mohr says.

    Adobo Grill was the previous tenant and relocated around the corner after a 2015 fire. Longtime Chicagoans may remember the Victorian home built in 1872. Its most famous tenant was That Steak Joynt, a restaurant that opened in 1962 and closed in 1997. The second floor was supposedly home to numerous seances with folks believing the space to be haunted. The building’s history includes surviving the Great Chicago Fire of 1871.

    But after four years, Roots didn’t click as much as Mohr and co-founder Scott Weiner wanted. Fifty/50 is also involved as the food and beverage provider for Second City, whose legendary comedy theater is next door. They needed to try something new, and that’s how Anthony Scardino got involved. Scardino is a veteran Chicago pizzaiolo known as Professor Pizza.

    Sometime in March, Fifty/50 will close Roots Old Town. Fans of Quad Cities Pizza will still be able to get their fix of the thin pies that Mohr grew up eating (they’re cut into strips with puffy edges and a malty crust) at Roots Printer’s Row and the original in West Town. Scardino, who since 2023 has been operating out of Tetto, a rooftop bar in West Loop, will take over. Yes, Professor Pizza is now a full-blown restaurant.

    “I think this is the most incremental pizza story in Chicago — we’re finally opening a brick and mortar,” says Scardino.

    While crews spruce up the space, Professor Pizza will launch with carryout and delivery. The plan is to open the new restaurant in late April. Mohr reiterated that while the space doesn’t need a major renovation — the space won’t be closed to the public for a long duration — Morh doesn’t want folks to feel the only difference between Roots and the new restaurant is the menu: “The goal is to make sure this place, this space, is transformed into Professor Pizza — it’s his concept, his vision.”

    Roots Old Town opened in 2019.
    Barry Brecheisen/Eater Chicago

    Having worked for Paulie Gee’s in Logan Square and Dough Bros. in River North, Scardino is proud of his pizzas. He’s a familiar figure on the pizza festival circuit, not that 2024 will necessarily be fruitful in that aspect. He’s been more interested in finding the right situation and partners to open a restaurant. His story is similar to Henry Cai’s at 3 Little Pigs (the two are friends and worked out of the same Humboldt Park ghost kitchen). Both pop-up shops have gone through multiple locations and flirted with signing leases. Cai continues to work from Molly’s Cupcakes’ kitchen in the South Loop.

    Scardino is excited to show Chicagoans what he can do beyond pizza. He says the menu at Tetto is a “truncated version of where our passions truly lie and what we feel we can truly represent from a culinary standpoint.” They’re moving from a kitchen as big as a closet to a “dream kitchen.” The menu will be built out with pastas, sandwiches, and appetizers. Scardino isn’t ready to share details, but he’s excited. As a proud Italian American, he’s got several ideas.

    For fans of Roots, cover your eyes — the pizzeria’s famed cheese sticks aren’t making the cut. Professor Pizza wants to be a truly different experience thanks to Scardino’s curiosity and research of various pizza styles from Chicago thin, New York, Detroit, and Grandma style. Part of the fun will be working with Fifty/50’s pastry chef Chris Texiera. The two speak the same language when it comes to bread and the fermentation process. The two are open to experimenting with doughs, which can provide delicious results. Scardino has already been experimenting with dough from deep-dish titan Gino’s East, using it for a special pizza made in a cast iron pan. Having a stable location will allow Scardino to offer more collaborations.

    But back to the cheese sticks, Scardino says he has something brewing: “I have something on the menu that pays homage to them for sure,” he says.

    Profesor Pizza will continue carry out and delivery out of the West Loop until further notice, he says. They’ll also have at least one more summer season outside at Tetto. He’s still evaluating his options.

    Upstairs, Fifty/50’s rooftop bar — Utopian Tailgate — has been hibernating for the winter. The menus will remain separate. But the bigger news is a possible collaboration with Second City. Comedy fans might eventually have a chance to snag a slice of pizza before or during a show. The idea of a slice shop has been bantered about, but there’s nothing firm.

    “It makes a lot of sense to me, certainly, but our first priority is making sure the restaurant itself is doing everything it needs to be doing,” Scardino says.

    The professor describes comedy as one of his core passions. He’s spent a lot of effort in sending over pizzas to nationally touring comics when they’re in town, names like Sebastian Maniscalco, J.B. Smoove, and Kevin James. Moving close to downtown Chicago should open more opportunities to work with comic talent through Second City, down Wells Street at Zanies, or at United Center, Chicago Theater and other venues.

    Scardino says he’s grown into the nickname; it was never his goal to turn the moniker into a brand. Mohr is struck by Scardino’s genuineness.

    “This isn’t a made-up concept — this is him… it’s not an act,” Mohr says.

    Professor Pizza, 1610 N. Wells Street, takeout to debut in late March or early April; dining room to open in late April

    Ashok Selvam

    Source link

  • Babygold Barbecue and Zeitlin’s Delicatessen Debut Inside The Old Post Office

    Babygold Barbecue and Zeitlin’s Delicatessen Debut Inside The Old Post Office

    There’s change afoot at From Here On, the food hall inside the historic Old Post Office, as two local vendors join the mix in Downtown Chicago: Zeitlin’s Delicatessen, formerly a virtual deli and pop-up regular featuring bagels and other Jewish-y treats, and Babygold Barbecue, a smoked meat operation based out of venerable live music venue FitzGerald’s in suburban Berwyn.

    Babygold, founded in 2021 under the direction of decorated chef John Manion (El Che), opened on Monday, February 12 inside the food hall at 433 W. Van Buren Street, notifying fans just days earlier in an Instagram post. Manion, who just opened Brasero, is no longer involved in Babygold, but fans can still count on staples like juicy brisket, pulled pork, and turkey hot links alongside new submissions designed to lure a lunchtime crowd seeking a satisfying meal that won’t induce meat sweats or result in a very sleepy afternoon.

    The team highlighted these fresh additions on social media, writing, “Come check out our new lunch-focused menu with an emphasis on lean proteins, good veggies ‘n salads, and an all-new BBQ BOWL format.”

    Zeitlin’s, which entered the food hall fray in December 2023, has all the makings of a pandemic-era success story. Founder Sam Zeitlin and his brother Hal have nurtured the fledgling business from its origins as a virtual deli and farmers market stand into a permanent stall featuring their popular bagels (available unadulterated or as breakfast sandwiches), challah French toast sticks, bagel dogs with beef sausages from Romanian Kosher Sausage Co., black-and-white cookies, and much more. The team has tweaked the lineup with the aforementioned lunch crowd in mind with lunch boxes like the Reuben Box, which includes a vegetarian oyster mushroom Reuben (pastrami spice blend, Swiss cheese, sauerkraut, rye bread), a latke, a brown butter chocolate chip cookie, and a beverage. The deli also operates in Pilsen, sharing a space with Rubi’s Tacos, 1316 W. 18th Street, as part of the DishRoulette Kitchen operation.

    From Here On, which opened in June 2022 following a $800 million renovation on its 1930s-era building, is a relative newcomer to Chicago’s food hall scene but its owners at 16” on Center (The Salt Shed, Thalia Hall) have plenty of experience in the arena — they’re also behind Revival Food Hall, which ushered in a food hall renaissance in the city when it opened in 2016. Revival demonstrated the enormous potential of a restaurant hub that’s convenient for tourists and office workers in the Loop, and other food halls followed suit by planting their flags Downtown.

    From Here On opened in 2022.
    Barry Brecheisen/Eater Chicago

    The pandemic and resulting exodus of office workers, however, hit these halls especially hard and were the source of much concern over the future of the hospitality genre. New York-based food hall chain Urbanspace, which previously operated two halls in Downtown Chicago, sold its Washington Street location (called Urbanspace Washington) in 2023 to another Big Apple operator, Local Culture Management. It’s now called Washington Hall. Meanwhile, Time Out Market in Fulton Market has imported out-of-town vendors to fill its Chicago venue, with restaurants dropping out for a variety of reasons, including escalating rents.

    Zeitlin’s Delicatessen, 433 W. Van Buren Street inside From Here On food hall, Open 7 a.m. to 3 p.m. Monday through Friday. Babygold Barbecue, 433 W. Van Buren Street inside From Here On food hall, Open 11 a.m. to 3 p.m. Monday; 11 a.m. to 7 p.m. Tuesday through Thursday; 11 a.m. to 3 p.m. Friday.

    15 W Washington St, Chicago, IL 60602

    Naomi Waxman

    Source link

  • 86-Year-Old Palace Grill Is Closed After a Fire

    86-Year-Old Palace Grill Is Closed After a Fire


    The Palace Grill is closed after a kitchen fire on Thursday that resulted in significant damage to the 86-year-old diner on the Near West Side.

    Firefighters were called just after 10 p.m. to the diner at 1408 W. Madison Street, Chicago Fire Department spokesman Larry Langford announced on X. After a preliminary investigation, it appears that the blaze began as a grease fire beside a grill in the diner’s kitchen. Though firefighters were able to extinguish it “relatively quickly,” they had to cut a hole in the roof to pour water on the flames, Langford tells the Sun-Times. Palace Grill was closed at the time and no injuries were reported, but interior damage is “extensive.”

    Owner George Lemperis, whose family has owned Palace Grill since 1955, was stunned by the severity of the destruction, he tells NBC 5 Chicago. There’s no sense yet to how long repairs will take or what’s needed to reopen.

    An old-school haven for nearly nine decades that’s served fans of Chicago Stadium and United Center, Palace Grill is seen by many as a pillar of Chicago diner culture. Founded in 1938, the restaurant bore witness to massive changes in its surrounding neighborhood and has served celebrities and politicians including Oprah Winfrey (she used to work nearby at Harpo Studios) and Al Gore (who shared a meal with then-Russian Prime Minister Viktor Chernomyrdin). It’s also a longtime destination for Blackhawks fans and even players, who on several occasions have held Stanley Cup victory celebrations in the diner, which was draped in team jerseys, posters, and memorabilia.

    As news of the fire circulated on social media, fans began to extend their condolences. “My thoughts are with George and his great staff with the brutal news of the legendary Palace Grill having an extensive grease fire,” Darren Pang, an NHL analyst and former Blackhawks goalie, writes on X.





    Naomi Waxman

    Source link

  • If we have to recycle old IP, Mr. & Mrs. Smith is the way to do it

    If we have to recycle old IP, Mr. & Mrs. Smith is the way to do it


    Have you watched Mr. & Mrs. Smith, the 2005 Brad-and-Angelina action comedy, recently? Like, actually watched it, not just let your nostalgic memories of it play in your head. Mr. & Mrs. Smith was at the center of pop culture in the mid-aughts for a lot of reasons that had nothing to do with the actual movie, and a few that did: It’s sexy fun with massive stars, and director Doug Liman knows how to put together a good action scene. The elevator pitch — two professional assassins are married to each other, but don’t know about the other’s job — is a good one.

    But right now, in 2024, it’s almost unwatchably strange. It’s one of those not-that-old movies that are so specific to their time they seem to have aged beyond their years. The bitter, marriage-is-hell humor lands wrong. The two leads look hot but sort of unreal, like they’re the premature product of de-aging technology. There are some iffy digital shots, and the cinematography and camera work — all handheld, all high-contrast, all orange and teal, all the time — are extremely 2005. It’s just not a film that plays anymore, and although it was a huge hit and the eye of a tabloid storm, it’s not much talked about today.

    Which makes it an odd choice to be adapted into a Prime Video streaming series. Or maybe it doesn’t. Maybe, in fact, the choice by star Donald Glover and co-creator Francesca Sloane is a genius one.

    In the current phase of the streaming wars (a phase we might be on the precipice of leaving behind, but that’s another story), the studios have not been shaken in their belief that any level of intellectual property name recognition is better than none, and creatives have been barraged with invitations to rework this or that old movie. Very rarely, as in the improbable success of Noah Hawley’s Fargo, an anthology series made in the spirit of the Coen brothers’ cinematic masterpiece, this has worked. More often it has not. Sometimes, the misbegotten results have at least been interesting, like Amazon’s curious reinterpretation of Dead Ringers. Sometimes, as in the case of the uninspired retread of Fatal Attraction, they have been both pointless and dull.

    Photo: David Lee/Prime Video

    Glover and Sloane’s inspired choice was to select a movie from the studios’ menu that is famous but unsophisticated and not especially beloved, with a dated iconography that could easily be junked and a strong concept that could be stripped to its core and rebuilt completely from scratch. This is exactly what they’ve done, creating a delightful series that is almost the inverse of its inspiration, while sharing its core values: It’s funny, sexy, glossy, and exciting, and built around the chemistry of its two leads.

    The setup is markedly different. Rather than rival assassins who got hitched by accident, Glover and Maya Erskine’s John and Jane Smith have been purposefully paired up by the same shadowy employer, shedding their previous lives to begin a new one together. Where Pitt and Jolie begin the film as flawless pros trapped in domestic tedium, Glover and Erskine are awkward, hesitant newbies exploring their dangerous new profession and budding relationship together.

    This sets up a show that is a lightly spiced, well-observed take on contemporary work and relationships with a side order of covert-ops hijinks. It might take viewers a couple of episodes to adjust to Mr. & Mrs. Smith’s unique world. It’s intimate and chatty, with a casual approach to the action stuff that isn’t concerned with realism or plausibility, and constantly lowers the dramatic temperature and the stakes, even as the Smiths get involved in increasingly outlandish mission-of-the-week scenarios. It’s a cool, easygoing relationship dramedy about people who just happen to be elite contract agents (but also gig workers, kind of). That’s not to say it doesn’t deliver thrills — there are some close scrapes, and one later episode set on Lake Como has an outstanding protracted chase scene — but it’s easy to tell where Glover and Sloane’s interest really lies: The action is as broad-brush and goofy as the Smiths’ dialogue is plausible, intricate, and nifty in its detail.

    Parker Posey smiles and makes a love heart shape with her hands in a dark study in Mr. & Mrs. Smith

    Photo: David Lee/Prime Video

    Ron Perlman looks sad in a yellow T-shirt at a candlelit dinner table at twilight in Mr. & Mrs. Smith

    Photo: David Lee/Prime Video

    Mr. & Mrs. Smith — unlike the cinematically ambitious Fargo show, for example, which Sloane worked on, as well as contributing to Glover’s Atlanta — is also under no illusions about what medium it belongs to. This is very much a TV show. It has slick, aspirational visuals, with lovely location shoots around New York and Europe, handsome architecture, and cool fashion (Glover’s looks are on point). But the scale is small, and the 40-minute episodes are tight, discrete, satisfying short stories. Each one moves the Smiths’ relationship on while pairing them with a string of one-off guest stars, often as the couple’s mission target. It’s a murderer’s row of iconic actors: John Turturro, Sharon Horgan, Parker Posey, Ron Perlman, Sarah Paulson, Paul Dano, Michaela Coel, and more. Perlman is magnificent as a mournful, childish oligarch with a killer Hitler joke, while Paulson provides a savagely accurate parody of a couples therapist.

    This is just a great TV format, and in theory Mr. & Mrs. Smith could run forever like this; it’s reminiscent of Poker Face in the way it seeks to rehabilitate old-school case-of-the-week TV. Glover, however, likes to play games with form, as with Altanta — albeit to a much less experimental extent in this case. Mr. & Mrs. Smith is only a few episodes old before it starts to break its own format. It’s cunningly done, but it perhaps doesn’t leave Glover and Sloane with a lot of room to maneuver in a potential second season.

    Perhaps, though, that’s because Mr. & Mrs. Smith’s primary motivator is John and Jane’s relationship, and it’s essential to the drama that this keeps moving forward. Glover and Erskine are simply irresistible: likable, simultaneously spiky and smooth, damaged but competent (up to a point), and very plausibly into each other. Their scenes together radiate with the comfortingly bitchy intimacy of two people who are inseparable partners in absolutely everything, and when things go wrong between them, the show’s insouciant surface cracks enough to expose real hurt.

    Mr. & Mrs. Smith is a fun bit of escapism wrapped around a complex, warm, and relatable love story. Glover and Sloane made something new and refreshing out of a movie that is past its sell-by date. If we’re only allowed to watch new things based on other, older things, we’ll be lucky if a fraction of them are made with as much wit and creativity as this.

    Mr. & Mrs. Smith is streaming now on Prime Video.



    Oli Welsh

    Source link

  • SmallBar’s Owner Sells 118-Year-Old Logan Square Tavern

    SmallBar’s Owner Sells 118-Year-Old Logan Square Tavern


    Two dives with more than two centuries of Chicago tavern history between them are making big moves in 2024. SmallBar in Logan Square has sold to new owners and is on track to close the deal on Friday night, February 2. Meanwhile, Skylark in Pilsen has sold to a group of employees who have already taken over operations.

    At SmallBar, brothers Ty and Troy Fujimura, and co-owner Jesse Roberts agreed to sell the bar to Footman Hospitality, owners of Quality Time, Sparrow, and Bangers & Lace. Footman’s owners have pledged to keep “the soul of SmallBar intact and reestablish it for its next decade and beyond.”

    Ty Fujimura says it’s time to downsize as his family grows older. He currently lives above the bar but plans to move soon. “We have a great opportunity to pass the torch to a really great group of guys who want to keep it SmallBar, to continue the legacy — that’s super important to me,” Fujimura says.

    One of the bar’s regulars, Jason Freiman, is a Footman Hospitality founder. “I’ve known Ty for 15 years, I was also a longtime patron,” Freiman writes in an email. “More importantly, historic Chicago taverns are worth saving, I didn’t want to see the bar/property undergo redevelopment into condominiums.”

    SmallBar, 2956 N. Albany, opened in 2002, but the space has been a tavern since 1906, says Ty Fujimura. (One of its incarnations was called Fanelli’s.) True to its name, it’s a tiny bar — just 500 square feet — that serves beers from craft breweries from around the country. Tucked away from major intersections, it’s a neighborhood dive with a 50-seat patio — double the size of the interior. Small Bar’s indoor footprint makes it one of the tiniest watering holes in Chicago. It’s got more girth compared to Matchbox, the tiny and narrow West Town tavern.

    Ty Fujimura called SmallBar his “happy place” and has witnessed hundreds of first dates (and just as many break ups) at the bar, in addition to the various rapscallions who frequent it. Fujimura compares SmallBar to a first love. “You learn from them and you make some mistakes, and hopefully the next one you don’t make the same mistakes — that’s what SmallBar is to me,” he says.

    Fujimura also owns upscale sushi restaurant Arami and is a partner in Wicker Park bar Lilac Tiger and its fine dining sibling, the Coach House (chef Zubair Mohajir was nominated for a national James Beard Award last week).

    SmallBar will close for six to eight weeks, according to Freiman. Footman Hospitality has hired Siren Betty Design to spruce up the space. Footman has a history of taking over bars, and in 2014 it purchased Bucktown Pub, a 92-year-old bar.

    According to a news release, Footman partner Mike Van Meter is charged with creating a drink menu with “unpretentious riffs on classics.” The beer list will be local and “no-nonsense.” And they’ll still pour fun beer-and-shot combos. Siren Betty is bringing in new light fixtures with vintage elements like 1910s Tiffany-style glass, 1920s Art Deco geometry, and textured walls with patterned wallpaper.

    SmallBar’s proximity to Quality Time doesn’t bother Freiman: “No worries at all — the more the merrier,” he tells Eater.

    If any new SmallBars open, the Fujimuras won’t be involved as the name has been sold to Footman. At one point there was SmallBar located in Wicker Park and near DePaul University’s Lincoln Park campus, though the latter two were operated by Fujimura’s former business partner who helped open the original in Logan Square.

    Across town in Pilsen, the story is similar at Skylark, but it’s a group of employees who have rallied to purchase the bar at 2149 S. Halsted Street. The former owner, Bob McHale, placed the bar for sale with the hopes that a buyer would maintain the space rather than erect a new development on the site. Skylark opened in 2003.

    Brian Page, a veteran Chicago bartender who’s worked at places including California Clipper in Humboldt Park, is one of the owners. He told Block Club Chicago that he “hates to see neighborhood bars close down and no longer be fostering community” and that he didn’t want to see the bar fall into the hands of inexperienced owners who would squander what workers have built.

    Losing bars to new development is a fear for many lovers of tavern culture. Ty Fujimura says he’s been fortunate to watch Logan Square, and specifically his corner of the neighborhood, change through the years. He’s happy he found a worthy successor at SmallBar and confident he’s handing the keys to folks he trusts.



    Ashok Selvam

    Source link

  • Watch a 13-year-old become the first person to ever beat Classic Tetris

    Watch a 13-year-old become the first person to ever beat Classic Tetris

    A 13-year-old streamer, Blue Scuti, became the first ever human to beat the classic game of Tetris on NES. Blue Scuti broke 3 world records in total — including that monumental accomplishment — during a semifinal match for the 2023 Classic Tetris World Championship (CTWC). On Tuesday, he posted the full video onto his YouTube channel.

    It might be funny to think that a 34-year-old game had never been beat before — but that’s precisely the case. Since Tetris (or Classic Tetris) was released on the NES it was genuinely considered unbeatable. Players would play for as long as they could, until reaching the 29th level, at which point pieces would fall so fast it seemed impossible to keep up. Only an AI had ever beat it — until Blue Scuti came on the scene.

    Blue Scuti’s winning strategy was a culmination of the technique that younger players have been developing in recent years. These newer strategies, like “hypertapping” and later “rolling,” emerged in 2016 and 2020 respectively, allowing players to operate the NES controller even faster than the buttons by tapping the underside of the controller. By 2022, most players that placed in in CTWC used some version of these strategies.

    In the 38-minute video, you can see Scuti grow more tense as he approaches ever greater levels. Right after making a great save, he gets to the game’s frozen screen — signaling victory — and ecstatically says “oh my god” while yanking off his gloves. “My hands feel tingly, I can’t feel my hands,” he says, with his face in his hands.

    In a post game interview with streamer ITZsharky, Blue Scuti describes the nerves after playing for 30 minutes, but that he was “still managing to hit the 5 taps.” He added, “You miss one 5 tap and the run can end.”

    This one never did, making Tetris history.

    Nicole Clark

    Source link

  • Coins

    Coins

    My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from his travels.

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    American, the most likely to have collectors value, or at least their official value.

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    Latin American. Almost all have been superceded by a newer currency, or have been massively devalued. I made sure to grab one coin with each national crest.

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    European, european possessions, and Japanese.

    Coins. My late Peruvian grandfather was quite the traveling businessman in his day. I found a luggage in his apartment filled with old currency leftover from hi

    Source link

  • SUGAR COOKIES – Old Fashioned Recipe

    SUGAR COOKIES – Old Fashioned Recipe

    These Old Fashioned Sugar Cookies are some of our holiday favorites! Super versatile as far as toppings and they are delicious!

    Sugar CookiesSugar Cookies

    If you love these Christmas Cookies you will absolutely love these delicious Tea Cakes. They are an old-fashioned classic that have been in our family for many years!

    ❤️WHY WE LOVE THIS RECIPE

    This recipe is a Christmas tradition and old fashioned sugar cookies are a must at Christmas. So fun to decorate and they keep well too. So you can make them in advance. They are so fun to make with kids, get all the sprinkles out and the frosting if you want to frost them. These cookies are one of the many things that make Christmas fun.

    🍴KEY INGREDIENTS

    • Powdered sugar
    • Granulated sugar
    • Oil 
    • Butter 
    • Eggs
    • All-purpose flour
    • Salt
    • Baking soda
    • Cream of tartar
    • Vanilla
    • Frosting Ingredients– Optional
    • Confectionery sugar
    • Shortening (I use Crisco)
    • Milk
    • Vanilla extract
    • food coloring of your choice

    SWAPS

    I have made these with both canola and olive oil and they both turned out fine. So that can be switched up.

    🍽️HOW TO MAKE

    Organize all of your ingredients before you get started.

    COOKING STEPS

    Step 1
    Cream sugars, oil and butter until fluffy.  Beat in eggs. Add dry ingredients along with vanilla.  Mix well.  Chill dough 1 hour in refrigerator.

    Step 2
    Form into balls with your hands and place on sprayed or lightly greased cookie sheet.  Press flat with your palm or a glass.  Sprinkle with colored sugar.

    Step 3
    Bake 12 to 15 minutes in a preheated 350 degree oven.  Makes about 3 dozen depending on size of cookies. These cookies taste wonderful.

    Note:
    I have used this recipe for over 30 years.  It is a great recipe.  I used cookie cutters to make these.  The dough will be too soft to roll out with a rolling pin.  I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour.  I put the dough back in the fridge between cooking times.

    ⭐TIP

    You want to keep the dough cold, so if it is starting to get warm put it back in the refrigerator. If you using cookie cutters you can spray the edges with spam or flour the edges to help with them sticking to the dough.

    You also want to remove cookies before they are really done. They will continue to cook once removed from the oven. It’s very easy to over cook cookies. For more tips, check out this article.

    Sugar CookiesSugar Cookies

    RECIPE VARIATIONS

    So many ways to enjoy these cookies, from adding frosting (either homemade or from a can), sprinkles, and any kind of fun decor you can come up with. These are just a wonderful base Christmas cookie with endless possibilities.

    ❓FREQUENTLY ASKED QUESTIONS

    Are these soft or crispy?

    They can be either, if you want more of a soft cookie, make them thicker and don’t over cook them. If you like a crispy cookie, make them thinner.

    Can I make these in advance?

    Yes, they keep very well in an airtight tin. I have kept them for weeks. We make them the beginning of December and enjoy them all month!

    STORING

    Store in an air-tight container to keep fresh.

    Five Minute Fudge

    This fudge is an excellent recipe for the holidays! Makes a great gift too!

    SERVING SIZE

    This recipe makes about 3 dozen cookies, so you can figure out your serving size.

    Sugar Cookies

    Anne Walkup

    These Old Fashioned Sugar Cookies are always a Christmas classic! You can add sprinkles, add frosting, decorate how you like, but definitely make them! They are a must have during the holidays.

    Prep Time 1 hour

    Cook Time 12 minutes

    Total Time 1 hour 12 minutes

    Course Cookies

    Cuisine American

    • 1 cup powdered sugar
    • 1 cup granulated sugar
    • 1 cup oil I use Canola or Olive
    • 1 cup butter
    • 2 eggs
    • 4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1 teaspoon vanilla
    • Cream sugars, oil and butter until fluffy. Beat in eggs. Add dry ingredients along with vanilla. Mix well. Chill dough 1 hour in refrigerator. Form into balls with your hands and place on sprayed or lightly greased cookie sheet.

    • Press flat with your palm or a glass. Sprinkle with colored sugar. Bake 12 to 15 minutes in a preheated 350 degree oven. Makes about 3 dozen depending on size of cookies.

    I have used this recipe for over 30 years. It is a great recipe. I used cookie cutters to make these. The dough will be too soft to roll out with a rolling pin. I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour. I put the dough back in the fridge between cooking times.

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


    Anne Walkup

    Source link

  • Old girl’s got the shake.

    Old girl’s got the shake.

    Stella has started walking sideways, no bladder control and cant stand up straight anymore. Im worried its a brain tumor and that she doesnt have very long to live. Please, if praying is your thing, say something for either a recovery or a short easy passing. She was a blind rescue who was a torpedo for peoples legs and knocked many a man down but we love her very much and I will miss her when her time does come…

    Source link