Rich began cooking at Godfather's Ristorante and the Mayfair Hotel. In 1986 he opened LoRusso's restaurant with his wife and partner Terri, whom he had wisely married four years earlier, and his brother Tom. In three years, the restaurant was so successful it needed to move to its larger current location on Watson Road and became known as LoRusso's Cucina.
Bob Chinn's Crabhouse Restaurant is at Bob Chinn's Crabhouse Restaurant.
Wheeling, IL
Today we lost a legend. It’s with an extremely heavy heart that we announce the passing of our fearless leader, our friend, our family member- the one and only, Bob Chinn. To know him was to love him and he was known by so many. His larger-than-life personality and famous tastebuds gave us 99 fantastic years of excitement, innovation and countless smiles. Everyone who has walked through the doors of his eponymous restaurant has been a part of this incredible journey and we’d like to thank you all. We will be celebrating his wonderful life- more details to follow in the coming days. In the interim, we’d love to hear all of your “Bob” stories- we know everybody has one! Photos are welcome too! Please send to: info@bobchinns.com. Thank you again for the love and support in making his life a truly spectacular one! #bobchinnscrabhouse #bobchinns #chicagosbesttv #chicagolegend
Robert J. Vlasic, who turned his family business into the nation's largest purveyor of pickles, gherkins and sauerkraut, died this month at 96. When he was growing up in Detroit, the son of a Croatian immigrant who ran a dairy business, Americans consumed just 1.8 pounds of pickles per capita per year. By the time he sold his company to Campbell Soup in 1978, the number had quadrupled to 8 pounds per capita. Vlasic had a laid-back, lighthearted approach, and once published a pamphlet called "Bob Vlasic's 101 Pickle Jokes."
Dan "Danny" Wolf, 77, proud owner of the Bagel Restaurant for 70 years. Dan was of the few child survivors of the infamous Theresienstadt concentration camp. He came to America at an early age with his family and started to help out at the original Bagel Restaurant in Albany Park, which was started by his grandparents Chaim and Elsa Golenzer and his parents, Ruth and Edward Wolf. He typed the daily menus because was the only family member that had mastered enough English at the time. Subsequently, he shepherded the Bagel through three locations, along with his late uncle Michael Golenzer, they wove it into the collective memory of generations of Chicagoans. In addition, Dan was active as local Commissioner and President of the East Lakeview Chamber of Commerce.
Well before food television, Amazon, eBay, cookbook stores and university food studies programs, culinary luminaries such as Julia Child, M.F.K. Fisher, James Beard and Craig Claiborne sought Longone’s help when they needed deep background for their work. Through the Food and Wine Library, the mail-order bookshop she launched out of her home in Ann Arbor in the 1970s, Longone sourced and sold rare cookbooks that were almost impossible to find elsewhere and that often revealed much about society and history in general.
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Georges Briguet, the bonhomous owner of Le Périgord, who greeted and seated guests by name nightly at that classic haute cuisine French restaurant in Manhattan for a half-century, died on July 26 in Montauk, N.Y. He was 85.
Cathy2 wrote:Janice Bluestein Longone (July 31, 1933 - August 3, 2022) has died. Founder of the Culinary Historians of Ann Arbor and much, much more.
Janice Longone, prominent culinary historian who helped Julia Child and James Beard, has diedWell before food television, Amazon, eBay, cookbook stores and university food studies programs, culinary luminaries such as Julia Child, M.F.K. Fisher, James Beard and Craig Claiborne sought Longone’s help when they needed deep background for their work. Through the Food and Wine Library, the mail-order bookshop she launched out of her home in Ann Arbor in the 1970s, Longone sourced and sold rare cookbooks that were almost impossible to find elsewhere and that often revealed much about society and history in general.
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Rick Bayless would visit her to read the books he could not afford to purchase very, very early in his career.
Dave148 wrote:Jan Longone, Influential Scholar of Food History, Dies at 89
https://www.nytimes.com/2022/08/13/dini ... ticleShare
Jerry Starkman was nicknamed “Colonel Mustard” for founding Mustard’s Last Stand, a hot dog hut that has operated in the shadow of Northwestern University’s football stadium in Evanston for 53 years.
Roland Mesnier, the French-born pastry chef who whipped up desserts for five presidents and dignitaries over a quarter of a century in the White House and boasted of never serving the same dish twice, died Aug. 26 at an assisted-living home in Burke, Va. He was 78.
The cause was complications of cancer, said his son, George Mesnier.
Patricia Marvin, who helped harried Thanksgiving cooks on Butterball Turkey Talk-Line, dead at 96
NFriday wrote:The people in the Facebook group loved Panther in the den. Apparently several people said they tried to get ahold of him several days ago, and he never responded to their emails, which is not like him. Somebody said that he runs a Chicago pizza group too online.
One of our longest and dearest customers passed away recently. John was a longtime member of the LTHForum and foodie Facebook groups. He always wrote such wonderful things about our food. He was a great guy to discuss the Chicago food scene with. I hope there is a buffet in heaven for you with all you can eat Chicken Pierre my friend. You will be missed.
Julie Powell, Food Writer Known for ‘Julie & Julia,’ Dies at 49
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Aslam says he created the dish when a customer complained the chicken tikka was too dry. So, Aslam created a sauce using Campbell's condensed tomato soup, which he had in stock because he ate it while recovering from a stomach ulcer, according to Shish Mahal's website.
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Chicken tikka masala has been called "Britain's most popular dish" by many publications. In a 2001 speech about multiculturalism, U.K. Foreign Secretary Robin Cook called chicken tikka masala "a true British national dish," saying it was not only the most popular dish but also "a perfect illustration of the way Britain absorbs and adapts external influences."
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Don Christopher, a California farmer who turned the humble, much-maligned bulb of garlic into a staple in millions of American homes and elevated the sleepy town of Gilroy into the garlic capital of the world, died on Dec. 12 in Gilroy. He was 88.
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Ms. De Silva was, in other words, the perfect choice to edit “In Memory’s Kitchen: A Legacy From the Women of Terezin,” a slim volume of recipes that had been compiled by a Jewish prisoner in the concentration camp known as Terezin — Theresienstadt in German — during World War II. These were not the records of what they ate in the camp. Rather, they were the memories of what the women of the camp had made before the war, foods richly evocative of Jewish Mitteleuropa: stuffed eggs, stews and all manner of dumplings.
Mina Pachter, the prisoner who assembled the volume, died of starvation in 1944. Before her death she entrusted the 70 or so recipes to a friend, with orders to get them to her daughter Anny Pachter Stern, who had emigrated to Palestine before the war. But Ms. Stern had since moved to New York, and it took more than 20 years, and several intermediaries, to get them to her.
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Ms. De Silva decided to leave the recipes largely as they were, even though many were incomplete. This was not a cookbook, she insisted, but a Holocaust document and a record of what she considered “psychological resistance.”
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James ‘Buster’ Corley, Co-Founder of Dave & Buster’s, Dies at 72