Fall Food & Fun 2014

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W E D N E S D A Y J O U R N A L | | F O R E S T P A R K R E V I E W | | R I V E R S I D E B R O O K F I E L D L A N D M A R K

|| ||

for the

best BACON

FALL OOD & UNTHE BIG BAD JOHN

AT MOLLIES PUBLIC HOUSE

IN RIVERSIDE IS A MIGHTY

CONTENDER IN THE

PURSUIT OF BACONY

PERFECTION

Page 2

QUEST

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2 September 17, 2014 WEDNESDAY JOURNAL | FOREST PARK REVIEW | LANDMARK

Section Editor Dan HaleyShopping Editor Sarah Corbin

Online Technology Editor Graham Johnston

Digital Editor Ashley Lisenby

Photo Editor David Pierini

Editorial Design ManagerClaire Innes

Section Art Director Claire Innes

Editorial Designers Sky Hatter, Jacquinete Baldwin

Ad Design Manager Andrew Mead

Ad Production ManagerPhilip Soell

Advertising Designers

Philip Soell,

Debbie Becker, Maggie Acker

Advertising Manager

Dawn FerencakAdvertising Sales Missy Laurell, Marc Stopeck

Advertising Coordinator Alicia Plomin

Classified Advertising Sales Maurenn OBoyle

Circulation Manager Kathy Hansen

Distribution CoordinatorAlan Majeski

Publisher Dan Haley

VP/Director of Operations

Andrew Johnston

Wednesday Journal, Inc., 143 S. Oak Park Ave.

Oak Park, IL 60302 // 708-524-8300

www.oakpark.com

www.ForestParkReview.com // www.RBLandmark.com

CONTENTS INTRODUC TION

Pork wrapped in bacon. Obvious, no? ........................................... 2

How to make bacon better? Add chocolate ................................... 3Topping a pork burger? What else! Bacon jam .............................. 4

How well do you know bacon? Quiz .............................................. 5

No mere meat on a stick. These are B elly Pops .............................. 6

DIY bacon. Carnivore makes it ........................................................ 7

Let this pintxo pierce your bacon-lovinheart. ............................... 8

Baconfest. You want to be there ..................................................... 8

Win $25 in our Bacon Contest ........................................................ 9Local flavors of fall .......................................................................... 10

Fall: Preparing to stay warm, inside and out.................................. 11

Best pizza deal in town is at Trattoria 225 ...................................... 12

Egg foo young at Lous Peking House ............................................. 13

What food comforts you? ............................................................... 15

Eating carrot tops? You bet. ............................................................ 17

Carnivore, a real butcher shop, for real carnivores. ........................ 18Soy beans can be bacon too. .......................................................... 20

By ALICIA PLOMIN

What: Big Bad John sand-

wich

Pork loin sandwich stuffed with

corned beef and Mollies sauce,

wrapped in bacon & topped with

cheese on a pretzel roll.

$10.50

Where:Mollies Public House

31 Forest Ave, Riverside

How: Owner Brian Carrolltold me it all began with his love

of pork. I love pork loin. I think

its a nice versatile cut of meat.

After some experimenting in the

kitchen, the Big Bad John was

born, a sandwich with a taste so

amazing it earned Chef Carroll

the moniker of evil genius. The

sandwich was named in honor of

Brians father John, whose nick-

name growing up was Big Bad

John because of his passion for

his 57 Chevy and love of race-

cars.

Why: It may not be dainty or

beautiful, but the Big Bad John is

a meat lovers fantasy meal. The

unassuming outward appearance

of this sandwich is the opposite

of its taste. The juicy pork loin

acts as a succulent canvas for theother bold components. Full of

flavor, the homemade corned beef

inside brings out the salty qual-

ity from the bacon. The cheese

helps hold it all together, and the

pretzel bun stands up to the hefty

piece of meat. Not only is the

outside of the pork loin crusted

with seasonings to add even more

flavor, it is entirely wrapped in

bacon ensuring you get some ba-

con in every bite. Brian calls the

sandwich one of Mollies mostobscure dishes, but I challenge

you to try it. I predict it wont be

obscure for long!

MISSY LAURELL/Staff

Alicia Plomin prepares to dig in to the colossal Big Bad John sandwich.

Pork wrapped in bacon. Obvious, no?

With the feel of crispness in the air

we naturally start thinking about

the first day of Autumn Sept. 23.

Thinking about foods we enjoy dur-

ing this time of year, comfort foods

probably pop into your head. And

whats more comforting than a salty,

crunchy piece of bacon? Thats why

Im on a Bacon Quest: a search to

find local establishments serving up

interesting dishes made with Amer-

icas favorite pork product.

Bacon Quest promises to be an

exciting, mouth-watering journey

across several neighborhoods. Along the way, Ill be serv-

ing up Bacon Bits interesting and fun facts about the food

we all love to amuse and inform you.

Find out if youre a Bacon Baby, a Baconite, or a Bacon

Aficionado by answering the How Well Do You Know Ba-

con? Quiz on page 9. Plus, watch exclusive Bacon Quest vid-

eos filmed at Autre Monde and Carnivore at oakpark.com/

BaconQuest

ALICIA PLOMIN

Bacon aficionado

Who needs crunchy

Autumn leaves. Ill takecrunchy bacon!

ON THE COVER:e Big Bad John at Mollies Public Housein Riverside. ALICIA PLOMIN/Staff

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WEDNESDAY JOURNAL | FOREST PARK REVIEW | LANDMARK September 17, 2014 3

By ALICIA PLOMIN

What:Chocolate Bacon Confections:

Dark Chocolate Hickory Smoked Bacon

Strips $2 each

Bacon Pretzel Wands $1.50 each

HOGS Bacon Infused Caramels $2 each

Hulless Caramel Corn $7 per bag

Burtles $4 each

Where:River Forest Chocolates

7577 Lake St, River Forest

How: Some people have a sweet tooth. I

have several. So imagine the joy I felt when

Donna Slepicka, owner of River Forest

Chocolates, said she would try making Ba-

con Caramels after I got back from Bacon-

fest Chicago and brought one to her. But she

didnt stop there! I had caused a snowball ef-

fect, and you, my fellow foodies, get to reap

the benefits.

Why: You may have heard about bacon

making its entrance into the dessert worldas Chocolate Covered Bacon Strips, and

River Forest Chocolates has them. Slepicka

dips thick cut hickory smoked uncured ba-

con into rich, pure, dark chocolate. If youre

looking to start your culinary exploration

of bacon chocolates with a more familiar

texture, try her Bacon Pretzel Wands -- pret-

zels dipped in chocolate then rolled in bits

of the hickory bacon.

The HOGS Bacon Infused Caramels are

creamy with tiny pieces of bacon in them

and enrobed in rich dark chocolate that is

68% cacao. Slepicka uses Swiss CouvertureBittersweet Chocolate for her creations,

which have anywhere from 32 to 39 percent

cocoa butter. She tempers it herself, ensur-

ing it has a beautiful sheen and firm snap

when broken. The chocolate and bacon fla-

vors tame down the caramel, which some

might consider cloyingly sweet by itself.

She also added bacon to one of her most

popular items, the Hulless Caramel Corn.

It is made with a variety of popcorn with a

smaller kernel that has a more tender hull.

It breaks up into tiny pieces when popped,

so it wont get stuck in your teeth. Plus, hul-

less popcorn also has the reputation of be-

ing easier to digest. A comforting roasty fla-

vor lingers after each bite, and small chunks

of bacon attached to some of the crunchy

popcorn add a surprise hint of salt.

She also invented Burtles: Turtles made

with bacon. Gooey caramel and salted pe-

cans are a well-known pair, but the bacon

adds another texture element in addition

to the salty smokiness we all love. There

is more chocolate and less caramel in the

Burtles than in the HOGS, which makes for

a delectable, luxurious experience.

Slepicka said she enjoyed experimenting

with bacon as a new medium. She loves all

aspects of her job, from the creative expres-

sion to the presentation, and her thoughtful-

ness shines through in the beauty of every

confection she makes.

How to make bacon better?

Add chocolate

ALICIA PLOMIN/Staff

Burtles, pecan turtles with bacon. Le,dipping the bacon.

Bacon pretzel wands

Hulless Caramel Corn

Chocolate filled pig

708.203.93377577 Lake St., River Forest

(corner of Lake and Lathrop)Hours: M-F 11-5 Sat. 10-5

RiverForestChocolates.com Donna Fantetti-Slepic kaOwner

Send a Bx f Lvet yur child in cllege!

(o wherever they may be)

River Forest ChocolatesCome in and discover our handcrafted

artisan chocolate confections.

We specialize in event catering!

Like us on Facebook

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By ALICIA PLOMIN

What:The Three Little Pigs Burger

House ground pork seasoned, seared

and topped with bacon jam, thick cut

bacon, cheese sauce and Sri-Rancha

sauce served on a potato bun.

$12

Where: Scratch Kitchen & Lounge,

7445 W. Madison St., Forest Park

How:We all know bacon has long had

a home atop a burger. But what about a

burger made of pork? That was the logical

next step for Chef-Owner Patrick OBrien.

I wanted to get all the pig I could get into

one sandwich. Hence, the name.

Why: Ever debated getting a burger

because you just werent sure if you

could trust it to turn out juicy? Get ner-

vous when the server doesnt ask howyoud like your patty cooked? I definitely

have. With Scratchs Three Little Pigs

Burger, nothing has been left

to chance. Its their second

most popular item on the

menu for a reason. The foun-

dation is a burger made from

ground pork shoulder thats

been seasoned with a secret

mixture that had my taste buds smiling.

Just the patty on the fresh, fluffy potato

bun would make a satisfying, juicy sand-

wich. But the goodness continues with acreamy homemade Sri-Rancha sauce,

a combination of Sriracha chilli sauce

and Ranch dressing that I was surprised

to find quite mild. The spice kicks

in with the cheese sauce, made from

scratch and also used for their Mac &

Cheese. This burger is bursting with fla-

vors and marrying perfectly with that is

the unsmoked, thick-cut bacon. Scratch

has decided to poach then dry-roast

pork belly to make their bacon instead

of smoking it so as to not overpower all

of the other thoughtful elements in theburger. However the pice de rsistance,

in my opinion, is the heavenly creation

that is their bacon

jam. The process of

making it takes five

hours, but it is all

worth it. Pork belly

is poached in bour-

bon for three hours,

then chilled and blended, but not before

adding maple syrup, jalapenos and three

kinds of onions. We really wanted to

make it an indulgence burger, OBriensaid. Let me tell you, they succeeded.

ONLINE EXCLUSIVE: Doesnt that ba-con jam sound ex-

traordinary? Check

out what menu item

besides the Three

Little Pigs Burger

that I request with

bacon jam when I

go to Scratch! Just

find this story at for-

estparkreview.com/

BaconQuest.

Topping a pork burger?

What else! Bacon jam

ALICIA PLOMIN/Staff

ree Little Pigs burger.

7445 MAD I SON , F OR E ST PARK 708 . 689 . 8427 WWW .SCRATCH FP . COM

SKL DEALS.. .Mon da ys : 1 / 2 pr i c e b u r ge rsTuesda ys : 1 /2 pr i c e d mac n c he e se

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Live music everyFriday and Saturday nights

Like FreeFood?text

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145 S. Oak Park Ave.

Oak Park, IL 60302

Ph:708.848.4949

Cell:847.708.1727

Your Hosts: George & John

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No mere meat on a stick.

These are Belly PopsBy ALICIA PLOMINWhat:Belly Pops

Cubes of pork belly braised, fried, tossed

in Amelias BBQ Sauce & served up lolli-pop

style

$6

Where:Amelias Good Food & Drink

7330 Harrison St, Forest Park

How: Chef Greg Houhoulis was inspired

during a visit to a restaurant of James

Beard Recipient Chef Ken Oringer. He or-

dered French-Asian fusion spare ribs that

had small cubes of something on the cor-

ners of the plate, glazed in BBQ sauce. After

some tasting and thinking, Chef Greg ex-

claimed, Wow, thats crazy! I think it must

be pork belly!

The Belly Pops got their name after Ame-

lias participated in the "Tale of Two Parks"

Craft Beer Pub Crawl in March. Ted Bruson,

former host of Chicagos Best, happened tostop by while they were passing around the

pork belly on a stick and asked what they

were called. Chef Greg described them, but

Bruson proclaimed, Theyre Belly Pops!

BACON BIT:At any given time, Ameliashas 2.5 gallons of bacon fat that Chef Greg

uses to substitute for oil in certain recipes.

Why:First, theres the crunchy exterior

caused by the flash frying. Then, the incred-

ible silkiness from the fat of the pork belly

at the same time as a burst of flavor fromthe BBQ sauce. The sauce seemed to have

an Asian influence, reminiscent of teri-

yaki, but more varied and complex. I tasted

it separately from the pork belly, and found

the sauce to be much more tangy with-

out the pork to tame it down. Chef Greg is

keeping Amelias BBQ sauce recipe under

wraps, since hes worked on it for years

and finally perfected it after over 70 trials.

It is sweet while also being both salty and

savory which compliments the pork belly.

Amelias brines the bellies they get from a

small farm in Michigan, then braises themin their famous BBQ sauce. After that, they

are pressed to push the flavor into the meat,

then chilled before frying. These little Belly

Pops are not only convenient, theyre ad-

dicting! Beautiful packages of handcraftedculinary excitement.

TIP: Amelias is currently serving their

Belly Pops as a special on select days be-

cause the process to prepare the pork belly

takes three days, so they have a limited sup-

ply. Owner Sarah Houhoulis wife of Chef

Greg said customers often call to ask, Do

you have the meat on a stick tonight?

ONLINE EXCLUSIVE:What other pork bellydish do I recommend at Amelias? Find out

at forestparkreview.com/BaconQuest ALICIA PLOMIN/Staff

Concert in the Park,

September 26 @

6:30pmmusic starts at 7A Night at RIV-inia at GuthriePark, Music by GuitarraAzul. The Chew Chew willhave Tapas for Sale. Free!

Touch A Truck,

September 18

4 - 6pmat Centennial Park. Kids get achance to explore the insides

and outsides of public safetyvehicles and more, Free!

Riverside Ride

October 4th 8 11amHop on your mountain bike, tandem,chopper, unicycle, fxie, or beachcomber,and show your love of cycling in Riverside.

Wheel it over to the Green Parking Lot (63E. Burlington) and join your neighbors for arelaxed ride throughout the village. Free!

27 Riverside Rd.,

Riverside, Il 60546708-442-7025

www.riverside.il.us

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By ALICIA PLOMIN

What:Home cured and smoked bacon

$17.50 per pound

Where:Carnivore Meat & Fish Shop

1042 Pleasant St., Oak Park

How: Chef Brad Knaub, co-owner of

Carnivore realized, I can make bacon in

smaller batches, with less nitrates, and its

a little bit healthier. The USDA

sets a standard for how much

nitrates should be used for com-

mercially made bacon, but Chef

Brad believes that amount is un-necessary, adding Well also be

working on a nitrate-free bacon

in the future.

Why: Who doesnt want

crispy and salty in the morning?

Knaub asks. Their bacon is what

you would expect, but better, and

it would be great any time of day.

The whole process of making

their bacon takes five days. He

starts by curing the pork belly

with salt, sugar, and pink salt, which heuses because its a preservative agent that

helps oxygen bind to certain components in

the meat and gives it a nice pink, rosy color.

It also prevents the fat from oxidizing. The

bellies sit in the curing mix-

ture for four days, then they

are smoked with applewood

chips for 4.5 - 5 hours, depend-

ing on their thickness. The

handmade nature of i t gives it

a little more of a special qual-

ity. The difference though, be-

tween our bacon and others,

is really the service you get,

says Brad. So stop by Carni-

vore and taste the difference

yourself. And Knaub might

even give you some sugges-

tions on what to make with it!

ONLINE EXCLUSIVE:Watch Chef Brad go

through the whole process of making his ba-

con at oakpark.com/BaconQuest

BACON BIT: A farm in Illinois and one

in Michigan provide Carnivore with meat

from Berkshire hogs. Berkshire pigs have

some of the best hams Ive ever seen, Chef

Brad said. Theyre prized for their juiciness,

tenderness and high fat content.

DIY bacon. Carnivore makes it

MAGGIE ACKER/Staff

FROM THE VIDEO:Alicia talks with chefBrad Knaub about his house-made bacon.

WEB EXTRA

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By ALICIA PLOMIN

What:Pork Belly Pintxo

Pork Belly, Chimichurri, GreenhouseSprouts

$8

Where: Autre Monde Cafe & Spirits

6727 W. Roosevelt Rd.

How: What is a

pintxo? Executive

Chef Dan Pancake

calls it Spanish

food on a stick.

The word pintxo

is based on theSpanish word Pin-

cho, meaning to

pierce. They are

very popular in

Spain, especially

San Sebastian,

and Chef Dan says

whenever I go,

I never want to

come back. His love for the Spanish conviv-

ial dining experience led him to create three

varieties of Pintxo and one made with a fa-

vorite ingredient of his: pork.

What: This dish, like many on the menu,

shows the influences of Chef Dans travels.

Although the pork belly is the star, the Chimi-

churri sauce gives the dish a balanced, full-bod-

ied flavor. Made with vinegar, olive oil, parsley,

garlic and a little chili flakes, Chef Dan has

created an incredible combination that softens

the richness of the pork belly. He gets the belly

from pasture-raised pigs from the Netherlands.

It all begins by crusting the pork belly in fennel

seed, rosemary and other Mediterranean spic-

es, smoking it in house, then leaving it to braise

with fennel fronds for six hours. The next step

is to chill it before being grilled over all hard-

wood charcoal,

chosen because

they burn hotter

and cleaner thanbriquettes. The

whole process

can take up to a

day and a half,

but Chef Dan

does it because

what makes food

from the Mediter-

ranean, and our

food for that mat-

ter, so good is all

of the prep that

goes into it.

Get more of

my description

of this mouth-

watering dish that had me wanting bite af-

ter bite!

David Hammond, OakPark.com food blog-

ger and four-time Baconfest Chicago judge,

joined me on the visit, so youll hear what he

loved about the Pork Belly Pintxo, too.(See

the article below).

BACON BIT:Why does Chef Dan salt thepork belly both before AND after grilling?

Salt creates a chemical reaction in food.

When you sprinkle salt on raw protein,

a layer of moisture rises to the surface of

the meat, which helps create that well-loved

crust while sealing in the juices inside. With

a protein like pork belly that has such a high

fat content, some of the salt will melt away,

which is why it is important to salt after

cooking as well. Chef Dan finished his Pork

Belly Pintxo with large, broad flaked crys-

tals of Maldon Sea Salt from Great Britainbecause salt opens up the taste buds, en-

hancing each meticulously placed flavor.

WEB EXTRAVideo of Autre Monde

LOG ON TO OAKPARK.COM

Let this pintxo pierce your bacon-lovin heart

WATCH THE VIDEO!

See Chef Dan make and explain the Pork BellyPintxo

Hear more from Alicia Plomin and David

Hammond on how they liked it

ASHLEY LISENBY/Staff

Pork Belly Pintxo grilled, served with chimichurri sauce and toppedwith greenhouse sprouts and Maldon sea salt from Great Britain.

By DAVID HAMMOND

Six years ago, my friend SethZurer and some associates founded

Baconfest, an annual salute to pork

belly that draws thousands of en-

thusiasts and has contributed over

$130,000 to the Chicago Food Depos-

itory, money that has helped feed

over 400,000 people.

Ive been privileged to be a judge

at Baconfest for the last four years

now. The sixth annual Baconfest

took place at UIC Pavilion at the

end of April this year.

Each of five judges for Baconfest

was responsible for trying 12-13

items; we each chose our favor-

ite, and all the judges then tried

each of the five favorites. We were

asked to judge solely on the basis

of creativity, or as Zurer put it, to

what extent the dish pushed the

boundaries of bacon.

Of course, though, taste came

into the equation, and however cre-

ative the dish was, it had to work.

At Baconfest, I asked several ba-con enthusiasts (some celebrities,

some just bacon-loving Joes n Jo-

sephines) one question: What does

bacon mean to you?

The extravagant answers ranged

from essence of life to every-thing.

Dates for 2015 have not yet been

announced.

I've included a slide show of past

Baconfest festivitiesand here's

the winner of this year's Bacon Po-

etry Contest, who will be awarded

this coming Saturday at Baconfest:

Bringin' the Bacon Home

A piece of bacon took a pen

To write a little poem

About the way it feels to be

Accepted, loved, at home.

At first he wrote: "I am at home

When I am on a pig.

Within its belly, near the mud

It's quite a pleasant gig."

The bacon paused, then crossed this

out

It sounded like a lie

To act as if he felt at home

Inside a dirty sty.

And so he wrote: "There is one place

That makes me feel fantastic

It's when I'm in a person's fridge

Tucked into shrink-wrapped plastic."


out

And said, "That just won't do.

For though it rhymes quite nicely

I don't think it's strictly true."

And so he wrote: "I am at home

When I am in a pan.

Sizzling hot and spitting fat

I feel like I'm the man."


out

It didn't sound correct.

"Who knew," he thought, "that po-

ems

Would be so tiresome to perfect?"

And so he wrote: "I am at home

When I am on a tongue.

Within a human mouth, I feel

Invigorated, young!

For though I die as I am chewed

I know, deep down, I should

Because I sacrifice myself

To reach a greater good.

Indeed, I am a martyr

And when eaten, I dispel

All worry, fear and tragedy

All agony and hell.

I give, for just a moment,

The experience of bliss

I am the springtime robin's song,

The long-lost lover's kiss.

And to those who condemn me

And declare I'm not nutritious

I say, "What's home? More vita-

mins?

Nay. Home is what's delicious."

The bacon dropped his pen; he

smiled

And said, "Now that's a poem!"

And moments later, he was cooked

And gently taken home.

By Angela Allan

Baconfest. You Want to Be There

Courtesy David Hammond

If you eat pork, and you dont like bacon, something is wrong some-where. David Hammond

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B A C O N C O N T E S T

Plus,your answers could be publishedin an upcoming issue of Wednesday Journal!Wednesday Journal!

Alicia wants to know:

Whats your favoritelocal dish madewith bacon or

pork belly?

To Enter:Give youranswer in the comments section

on ONE of our sites:

oakpark.com/BaconQuest,

forestparkreview.com/BaconQuest,

rblandmark.com/BaconQuest

One winner will be chosen at random for each ofthe three websites. Three winners selected total.Winners comments, and some others, will bepublished in an upcoming issue of our newspaper.Winners will be contacted at the email used tomake the comment. Limit one entry per person.Please only answer on ONE of the three sites.

CALLING ALL RESTAURANTS!Does your restaurant have a bacon or pork belly dish

you think could make the cut for Bacon Quest? Tell Alicia

and she might consider stopping by on her next adventure!Email her at [email protected] in on

the BACONCONVERSATIONand you could win $25!*

*Prize is a $25 gift certificate to Downtown Oak Park that can be used at over 75 businesses.

Find us on OakPark.com or at TanTrvl.com

708.386.6363email: [email protected]

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Now Open!Sergios PlaceBest Mexican Food en el mundo

6966 W. North Avenue773-622-5555Call for reservations, carryout and catering

T, W, Th 4pm-10pmFri, Sat, Sun 11am-10pm Closed Mondays

SergiosPlaceChicago.com

Free Appetizerwith the purchase of 2 entrees

Must bring in couponExp. 09/30/14

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This crystallized block of maple sugar is perfect forgrating on cupcakes, adding to shortbread - its a

welcome addition to a balsamic dressed winterspinach salad. The sugar crystals glisten.$25 CarefulPeach, Oak Park

Serve your local cheese and appetizerswith local flair. Illinois Sparq slate

platter Careful Peach, Oak ParkPreserves help us enjoy the splendorof summer and fall all winter long.Live Fresko spoon sweet jars are the

perfect gift and they do gogreat with yogurt. $9.95Live Fresko, Oak Park

Warm hearts and warm irish bread. Availablefresh every Friday atThe Irish Shoppe, Oak Park

Cocoa, amaretto, rich vanilla, cherry crumble -nothing says fall like warm fresh baked goods.These were delicious! $3 each. Fiore CupcakeBoutique, Riverside IL

Harvest spiced tea for chilly fall nights. EastgateCafe, Oak Park

Apple Crumble Bread warm and fresh from theoven. Prairie Bread Kitchen, Oak Park

Maple syprup is a fall baking staple.

Drizzle a little on fresh pumpkinbread for the perfect desser t. ThreeQueens Maple Syrup $12. Available atRiverside Foods and other local grocers

Ice cream studded with apples and doughnuts - yes - Illhave some more. Apple Cider Doughnut Ice Cream fromBrown Cow, Forest Park.

Nothing says fall more than pumpkin EVERYTHING, even

beer. Limited quantities.Marion Street Market, Oak Park

Pumpkin Bourbon Martini.Quincy Street Distillery, Riverside IL

IL

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Fall: Preparing

to stay warm(inside and out)

Leather bound flask - the propervessel for inner warmth. $18

Quincy Street Distillery, Riverside IL

Grab a new bag to bring your toastalong.Jayne Forest Park

Warm from the belly up. Journey-

man Featherbone Bourbon W hiskey.Marion Street Cheese Market

Heat it up with Tru Pickles. $7.99Schauers Hardware Forest Park IL

Fiery, beer, brittle fantasticness.

Perfect for any fall par ty. CarefulPeach, Oak Park

Refreshing Riverside Cream Sodaand Ginger Ale go great with a

warming splash of bourbon. RiversideFoods, Riverside IL.

Add warmth to any dish - locally made,

locally owned, brazilian hot sauce. Taste ofBrasil, Oak Park

Made with Irish Whiskey + pair with G ermanbratwurst = football tailgaiting with Irish

Class. The Irish Shoppe, Oak Park

Add warmth to any dish - local

locally owned, brazilian hot saBrasil, Oak Park

Made with Irish Whiskey + paibratwurst = football tailgaitin

Class. The Irish Shoppe, Oak Park

Street Distillery, Riverside IL

new bag to bring your toastJayne Forest Park

rom the belly up. Journey-atherbone Bourbon Whis key.

Street Cheese Market

up with Tru Pickles. $7.99s Hardware Forest Park IL

eer, brittle fantasticness.

for any fall party. Carefulak Park

warming splash of bourbon. RiversideFoods, Riverside IL.

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Best pizza deal in town

is at Trattoria 2252 pizzas, $16By DAVID HAMMOND

Contributor

A bit ago, Carolyn and I went to Buzz Caf

on Tuesday night to attend a discussion

given by the Peace Corps (yes, were con-

sidering that; senior citizens are makingup a growing percentage of this volunteer

group).

Afterwards, we were walking back to the

car and Carolyn suggested we go to Tratto-

ria 225 for dinner. We hadnt been in a while,

so I thought, Why not?

We ordered a pizza and salad to share, and

then the server mentioned to us, You know,

you get two pizzas for the price of one, and

so I thought again, Why not? We can even

box it for you to take home, she added, help-

fully.

Our first pizza was topped with goatcheese, fennel sausage and pesto, which was

a good combo, all very complementary fla-

vors, and our second pie had roast pepper,

caramelized onion and spicy sausage. I liked

both pizzas and the crust on them was bet-

ter than I remember. It seemed there was a

point in the past, perhaps before the place

changed hands, that Trattoria 225 was using

pre-made pizza crust; the crust on our pizza

was clearly hand-made, fresh and good.

For both pizzas, $16, eight bucks each. Not

bad at all.

Glancing around the dining room, it

looked like a lot of people were eating one

pizza in the restaurant and taking home the

free one. We followed that lead.

Leaving, we noticed the dining room had

a number of empty tables, and thats too badbecause on Tuesdays, Trattoria 225 is offer-

ing the best pizza deal in town.

Trattoria 225

225 Harrison St.

Oak Park IL, 60304

708-358-8555

www.trattoria225.com

Courtesy Trattoria 225

814 North Boulevard, Oak Park

708-848-3434www.cucinaoakpark.com

Make Your

Reservations Today!Weekday Specials

Mondays Half Off Wine Bottles

Tuesdays Half Off Small Plates *

Wednesdays Dine & Earn for

Our Community *

Thursdays 20% Off Carry-Out* Indicates Bar Only

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Egg foo young at LuosPeking House

Lous generousportion of egg

foo young.


Authenticity be damnedBy DAVID HAMMOND

Contributor

Egg foo young is basically an omelet filled

with a protein and vegetables, fried, and

served with brown gravy.

Egg foo young is usually named as a major

member of the American Chinese culinary

tradition, which are mostly Cantonese dish-

es modified for American tastes. In addition

to egg foo young, American Chinese dishes

include:

Beef broccoli this vegetable is rarely if

ever found in native Chinese cuisine

General Tsos Chicken -- deep frying is un-

common in traditional Chinese cuisine

Crab Rangoon usually includes creamcheese, which is rare in Chinese cuisine,

probably because many Asians are lactose

intolerant

Many of us have eaten Tex-Mex food (fa-

jitas, enchiladas suizas, chile con carne) for

most of our lives, and perhaps mistakenly

thought it was authentic Mexican. Similar-

ly, many of us have eaten American Chinese

food, and perhaps mistakenly thought it

was authentic Chinesenot that it matters

much.

Authenticity and taste are two different

things, and just because a dish is authenticdoesnt mean it tastes better.

Still, it may be true, as David Tang wrote

in The Telegraph some years ago, We Chi-

nese certainly dont eat chop-suey in China

and dont call omelettes foo-yungs. I would

not, however, agree with his conclusion that

Its time that the way in which Chinese food

is dispensed in this country is changed.

Whatever.

I greatly appreciate the authentic Huna-

nese cuisine served at Lao Hunan or the

authentic Szechuan cuisine served at Lao

Szechuan, both in Chinatownbut I also re-

ally like American Chinese food. Authentic-

ity be damned.

At Luos Peking House on Marion Street,

I usually order the egg foo young for lunch,

and it is undeniably one of the best lunch

deals in town. I usually get the shrimp egg

foo young, which is always made-to-order;

the egg is fluffy and the fried exterior is light

and slightly crunchy, even though its cov-

ered in gravy. On top, I like to squirt a little

sweet/sour sauce and hot mustard, which I

feel creates a deliciously complex mouthful

of heat, sweet, and sour flavors.James Beard, the man who gave his name

to Americas most respected food awards,

wrote in 1972 that egg foo young is A Chi-

nese dish which has been pretty thoroughly

Americanized and which inspired one of

our standard sandwichesthe western or

Denver. Both of these must have originated

with the many Chinese chefs who cooked

for logging camps and railroad gangs in the

nineteenth and early twentieth centuries.

Beard mentions sandwiches made of west-

ern or Denver omelets, and in fact there is a

sandwich made of egg foo young on whitebread (and sometimes pickle and tomato):

its called a St. Paul sandwich and just to

keep things confusing, it was first served in

St. Louis.

If you go to Luos for dinner, and get the

dinner platter with two egg foo young pat-

ties, consider taking one home and have a

St. Paul sandwich for lunch the next day.

Theyre good: the bread soaks up the gravy

and adding pickles or tomato cuts the rich-

ness with light acidity.

The St. Paul sandwich is not authentic:they definitely do not eat this kind of thing

in China, but when food tastes good, its

hard to get too concerned about its pedigree.

Luos Peking House 113 N. Marion St.

Oak Park IL, 60301

708-386-3055Madison Street Shoes

7500 Madison Street, Forest Park, IL708-488-2190M 10-6, T-TH 10-7, F 10-8, Sat 10-7, Sun 11-5

www.MadisonStreetShoes.com

Fall starts atMadison Street Shoes

JAYNE7423 Madison Street, Forest Park, IL

708-366-6300Mon - Sat 10-8, Sun 11-5

www.JAYNEBoutique.com

An ageless shoppingadventure of clothing,

accessories andhome goods awaits

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Aee HaeeowsEveJoin us For a scary, good time

October 25, 2014

Costume Parade/Contest Will Beginat The Rec Center at 6403 31stIn

Berwyn, IL6:00 8:00pm

Bonfire and Storyteller -7:00pm

Pumpkin patch!

Hayrack ride!Cemetery Cinema Featuring

Hotel Transylvania

p y

h

f

Costco Wholesale

Berwyn Public LibraryThe City of Berwyns Recreation Department

Clovers Garden Center

Scared to you in part by..

5412 W. Madison 773/261-2316 fax. 773/261-6125

www.macarthursrestaurant.com

Open Daily 7am to 9pm

Breakfast served daily 7am to 11am

RestaurantFine Southern Cuisine

MacArthurs

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16 S b 17 2014 WEDNESDAY JOURNAL | FOREST PARK REVIEW | LANDMARK

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14th Annual

Saturday, Sept. 20th

Your Olive & Well team, offering you theworlds best Olive Oils and Balsamic Vinegars

Store hours: Mon Fri 11 - 6 | Sat 11 - 5 | Sun 12:30 - 4

133 N. Oak Park Ave. | 708.848.4230 | Oliveandwell.com 33 East Burlington, Riverside, IL 60546

Menu and reservation information available at:

thechewchew.com or by calling 708-447-8781

WEDNESDAY JOURNAL | FOREST PARK REVIEW | LANDMARK September 17 2014 17

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No reason not to eat thegreens: you paid for them...

and theyre edibleBy DAVID HAMMOND

Contributor

I became convinced of the value of eating

locally grown vegetables from small farms

when I had my first really good carrot from

the Oak Park Farmers Market. It was moist

inside; it glistened when I bit into it; it was

slightly sweet and bitter at the same time,

wonderfully fresh and delicious.

I dont have a problem with paying a little

more for farmers market carrots, but some-times I find myself paying a lot more than

I would at, say, Jewel. Compared to the car-

rots at major grocery stores, farmers mar-

ket carrots can be sometimes 10 times as

much. Thats not an exaggeration.

So when recently I bought a bunch of

beautiful carrots and was admiring the

greens it occurred to me that the greens are

edible, too. So why not eat them?

In a clay pot preparation of chicken, I

threw in some carrot greens. The fattiness of

the chicken rendered the greens lush and fla-vorful, though they can become a little chewy

if you dont cut them into small pieces.

Carrot greens are also full of nutrients,

containing many more times the vitamin C

of the actual carrot; they also pack a lot of

chlorophyll, which is thought to purify the

blood.

If you want to prepare the greens, be care-

ful about eating too many the first or sec-

ond time around; carrot greens do contain

allergenic substances and there have been

reports of people becoming a little queasy

after eating carrot tops.

But Ive never been sick after eating the

greens from carrots, and if Im going to pay

five bucks a bunch for locally grown, organ-

ic carrots, Im going to eat as much of that

bunch as I can.

And even if youre not going to eat the

greens, make sure you cut off the greens

from the root as soon as you get the carrots

home: the greens continue to draw nutrients

from the carrot itself as soon as its harvest-

ed, so to preserve the flavor and nutrition of

the carrot, cut off the greensand then eat

the greens as soon afterwards as you can.

Oak Park Farmers Market

460 Lake St.

Oak Park IL, 60302

708-445-0408


Eating carrot tops?You bet

Friday Fun NightFriday, October 10 6:15-8:15pm $5 at the door.Start off October with us and a movie! Join us for ahot dog dinner, popcorn and a movie. Ages 5-12

Signed waiver required.

Trunk or Treat in the ParkSaturday, October 25 2:00 pm 4:00 pm$5 to register your car. Free to attend. Park District Park LotCome celebrate Halloween with the Park District! Held in thePark Districts parking lot, participants of our Trunk or Treat eventpark their cars together and open their trunks to reveal themed

decorations. Decorate your car and come dressed in costume asyou pass out treats to local trick or treaters. Children can

walk from trunk to trunk to look at the decorations andreceive candy and treats in a family environment.

Please register your car early. Ages: ALL

Hauntin Halloween DanceFriday, October 31 7:00 pm 9:00pm $5.00Administrative BuildingCome to the Park District of Forest Park for a fab-boo-lousnight out. Its time to dress up and celebrate. There will be aDJ to dance the night away along with snacks and beverages.Prizes will be awarded to the individuals with the best costumesand everyone wearing a costume will receive a door prize.A signed permission slip with a parent signature is required.Forms will be distributed through school prior to dance orthey can be picked up at the Administrative building. Comeif you dare! Please register in advance or pay at the door.Ages: 3rd-5th grade

Kids Spooktacular

Halloween PartyTuesday, October 28 6:15 7:45 R: $10/NR: $15Building 4Put on your favorite costume and come celebrate this scaryholiday with the Park District. The children can dress up andprizes will be awarded to the best costumes. The kids willcook some creepy crawler treats and decorate pumpkins.

Ages: 5-10. Please register by October 24 to avoidlast-minute cancellation.

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| | p

Berwyn Park District2014 Special EventsPolar Express Storytime Registration DaySaturday, October 4, 20149:00am 12:30pmProksa Park

All Hallows EveSaturday, October 25, 20146:00 8:00pm

Proksa ParkLetters to SantaNovember 21 December 15Special Mailboxes can be foundthroughout South Berwyn

Letters to Santa WeekTuesday, Dec. 2 Saturday, Dec. 611:00am 7:00pm (Tues Fri)12:00 5:00pm (Sat)Fly Right Gifts, Inc6902 Windsor Avenue

St. Nick StockingsFriday, December 5, 20146:00 8:00pm

*Make sure that you are home!

Berwyn Park DistrictProska Park Activity Center3001 S. Wisconsin Ave.Berwyn, IL. 60402708-795-2892

Freedom ParkAdministrative Office3701 Scoville Ave.

Berwyn, IL. 60402708-788-1701

Liberty CulturalCenter6445 W. 27th PlaceBerwyn, IL. 60402708-795-2891www.berwynparks.org

Pav YMCA2947 S. Oak Park Ave., Berwyn,IL. 60402708-749-0606pavymca.org

Join The Y & Save! September 22nd-30th only!

Spin the wheel and receive a 50% to100% discount on your joiners fees! Save

up to $125!Theres a little something for everyone and

a lot for your community. Find a class for yourselfor a sports league for the kids. We offer a pool, indoortrack, wellness center, gymnasium, sauna, whirlpool and more.

Roy Olsen Pastapalooza (Sept. 26th, 11:00am 7:00pm): Its notjust dinner, its an event! We have entertainment for all ages withbingo, balloon animals and more! Dinner includes: pasta, marinarasauce, meatballs, salad, bread, fruit, coffee & water. Additionaldrinks and desserts are available for purchase. Purchase tickets atthe Pav YMCA. $7/Adults, $5/Kids & Seniors, under 3 free.

Fall II registration begins October 8th for members andOctober 15th for program members. Classes begin October 26th.

Schools Out Days (October 10th & 13th): Our staff provides daysoff from school that are fun and beneficial!

Halloween Happenings (October 26th, 7:00-9:00pm): Were upto our old tricks with new treats this year! Come in costume andexperience our carnival games, haunted house, bounce house andmore! $7/members, $9/nonmembers, adults free with paid child.

Riverside Parks andRecreation

Riverside Parks and Recreation27 Riverside Rd.,

Riverside, IL 60546708-442-7025

www.riverside.il.usRiverside Parks and Recreation has many

fun opportunities for you this fall and winter.There are plenty of classes for youths andadults. Check out our new tot tumbling anddance classes with Ms. Kristi! Sign up forMad Scientists and get hands on with some

crazy experiments. Stay in shape even if theweather gets colder. Join Yoga, Kickboxing,

Step Aerobics or Tae Kwon Do. Join a run club

whether you are 8 to 13 or 18 and older! Markyour calendars for October 9th, 2014:

Twilight Toddler Trot for the younginsat 6:30 at Big Ball Park followed by

Field Game Night at Big Ball Park forPre-Teens. That same night ladies21 and over can join us at the ScoutCabin and enjoy canvas paintingand each others company. Register

in advance for all programs. We are

here to provide the most exhilaratingexperiences we can for all ages. Browse thepages of our Recreation Brochure conveniently

located at www.riverside.il.us and find somethingamazing for you! We look forward to seeing you at our nextprogram or event and we thank you for your participation andfeedback!

Rotary Club of Oak Parkand River Forest

Rotary Day Rally

Come out and enjoy Food Trucks, a Beer Garden, MusicalEntertainment and family games and activities. FREE admission.Sunday, October 5, 2014 from 1:30pm to 6:00pm. The Depot (Riverforest METRA train depot)/Keystone Park, 401 Thatcher Avenue,River Forest. Sponsored by Rotary Club of OPRF and the RiverForest Park District.

For more information,go to www.oprfrotary.org.

Tom Holmes Book SigningFriday, September 19thfrom 5pm - 8pmCounter Coffee7324 W. Madison Forest Park

Tom Holmes, religion writer for Wednesday Journal andForest Park Review, continued his journey of faith with a visit toThailand. His new book Forty days along in Thailand chronicleshis experiences learning about Jesus, the Buddha, Thai cultureand himself. Come and enjoy complimentary iced coffee and tea,wine from Famous Liquors and brownies from Silverland Bakery.Espresso drinks will available for purchase.

West Cook YMCA255 S. Marion St.Oak Park IL 60302708-383-5200www.westcookymca.org

The Pleasant District is your spot for spooky family funon Halloween! The West Cook YMCA and the Pleasant DistrictAssociation will be holding a special event on Halloween justfor you and your kids. Enjoy t rick-or-treating at our local

businesses on South Marion from 4:30-7:30pm, and then havedinner and learn the Michael Jackson Thriller dance at the Y from7:30-9:00pm. RSVPs for the dinner are required by October 21 toGeanetta Edwards, [email protected] or 708-434-0255.

Evening Networking Eventat Sergios Place

Sergios Place, 6966 W. North Ave, Chicago,IL 60707Wednesday, September 24, 2014 - 5 7pm

www.austinweeklynews.com/SergiosPlaceNetworkingEvent

The West Side Business Network, a collection of networkinggroups all free to join, invite you to meet local professionals whileenjoying authentic Mexican cuisine.

Space is limited. $25 per person includes buffet dinner. Beerand margaritas will be available for purchase. RSVP by 9/22 toAlicia: (708) 613-3344.

FREE West Side MensHealth Fair

Loretto Hospital,645 S. Central, Chicago

Saturday, September 27, 2014 - 8:30am 1pmwww.austinweeklynews.comAustin Weekly News and the West S ide Business Network are

hosting a health fair to educate local men about common healthrisks. Attend and learn how to improve overall health while alsohaving the chance to get free screenings. The event will includea light breakfast and a panel discussion with mens healthspecialists. Learn about support from vendors. Tours of the newlyrenovated Loretto Hospital will also be available.

RSVP required. Contact Alicia at [email protected] or (708)613-3344.

Fall Fun

Happenings

Giant Pretzel w/ Beer Mustard 4.w/ Obatzer Cheese & Zucchini Pickles 7.

Barley Soup, Pork Sausage, Kale 5.

Chilled Shrimp Salad, Watermelon Radish, Boiled Egg,Rye Toast, Horseradish Aioli 12.

Potato Pancakes, Cured Salmon, Apple Jam, Kohlrabi,Dill 9.

Steak Tartare, Beer Mustard, Garlic Toast, Cornichons 14.

Pork Schnitzel, Wild Mushroom-Beer Sauce, Spaetzle,Crme Fraiche, Pork Belly, Fried Onion, Baby Carrots 20.

Beef Sauerbraten, Potato Dumplings, Braised RedCabbage, Green Beans, Red Wine Sauce 21.

Alaskan Halibut, Lemon Butter Sauce, Fingerling Potato,Baby Arugula, Roasted Beets 28.

Baked Bavarian Pigs in a Blanket, Charred Corn Relish,

Horseradish Cream, Bulls Blood, Pickled Vegetables,Beer Vinaigrette 21.

Baked German Pancake, Warm Apples, Bourbon Syrup,Whipped Cream, Candied Pecans 7.

Black Forest Cake, Cherries, Kirsch, Dark Chocolate,Whipped Cream 7.

We will also be featuring a variety of German Beer,Wine & Specialty Cocktails.

The Chew Chew33 E. Burlington, Riverside, IL. 60546708-447-8781thechewchew.comZG Menu

Dont miss Chew Chews German Inspired Food & Beverage ExperienceSeptember 20th-30th!

Chew Chews German Inspired Food & Beverage Experience September 20th-30th!


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Soy beans can be

bacon too!By ASHLEY LISENBYDigital EditorEveryone, try faux

bacon. No. This will

not turn in to a rant

(...I dont think).

No. I am not trying

to make you feel

bad about eating

animals.

I am saying, as aformer meat-eater

turned vegetarian,

that trying a slice

of Fakin Bacon

would be good for

your health, the environment and your taste

buds.

But, wait. Will this stuff even taste like

bacon?

To that, my meat-eating friend, I will say

not really. Not at all, actually.

The seasonings on faux bacon may be

similar, the color maybe comparable, theremight even be a slight crunchall though

the compressed soy product that is tempeh

or seitan is rather thick and often the

texture of deli meatit will not taste the

same.

Is anyone ever fooled by pseudo-meats?

I can say, though, that you will be delighted

by health benefits: less fat and sodium and

no cholesterol.

Intrigued?

Here are some brands to try at home:

Morning Star Veggie Bacon Strips

Uptown Naturals Bacon Seitan

Lightlife Organic Smoky TempehIf you are around town and interested

in indulging in this vegan delight, stop by

Munch, 104 Marion Street.

The vegan/vegetarian restaurant serves

a BLT (you could also add guacamole) that

will have you asking for more.

Its a $10 lunch item that 100 percent worth

it.

And I know this section is not about

sausages, but if you want a substitute for

that pork link sizzling in your pan in the

morning then try Field Roast Apple MapleBreakfast Sausage.

Yum!

ASHLEY LISENBY

Digital editor

B A C O N Q U I Z A N S W E R S

0 - 3 answers correct:

Youre a Bacon Baby!Welcome to the

wonderful world that is bacon. You have

much to look forward to as you explore new

creations that exploit bacon.


Youre a Baconite! Youve shown your

love of bacon. Now I encourage you to car-

ry out your own Bacon Quest to lear n even

more about this amazing food and all the in-

teresting ways it affects the culinary world.


Youre a Bacon Aficionado! Get out

there and boast about your bacon prowess.

As you continue to bask in all things bacon,

be sure to share your most amazing experi-

ences with us at: oakpark.com/baconquest.

1.A,2.C,3.C,4.B,5.A,6.C,7.B,8.B,9.A,10.B

How well do you know bacon?

Map It!Find your local garagesales all in one place!

SearchPlan

Shop

GARAGE

SALES

GO TO OAKPARK.COM/GARAGESALESTODAY!or call maureen at 708.613.3342to place an ad

Featuring

Food Trucks Beer Garden

Musical Entertainment Family Games & Activities

FREE ADMISSION

October 5, 2014, Rain or Shine 1:30 to 6pmThe Depot (River Forest METRA Train Depot)/Keystone Park

401 Thatcher Ave., River ForestSponsored by

Come join us to celebrate Service ABOVE Self!

For more information,go to www.oprfrotary.org or www.rfparks.com

Documents

Fall Food & Fun 2014