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ISO Roast Chestnut vendors

ISO Roast Chestnut vendors
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  • ISO Roast Chestnut vendors

    Post #1 - October 12th, 2005, 10:44 am
    Post #1 - October 12th, 2005, 10:44 am Post #1 - October 12th, 2005, 10:44 am
    Does anyone know of vendors who will roast chestnuts for a street event?

    The Central Street Merchants (Evanston) are planning a holiday event (tree lighting, etc) for the Friday, December 2 and would like to have someone who could roast chestnuts for passersby that evening and possibly during the day on Saturday, December 3.

    I've heard of this being done in other towns but don't know any vendors.

    Prefer someone who does this commercially, as they would have to obtain a city permit.
    Where there’s smoke, there may be salmon.
  • Post #2 - October 12th, 2005, 11:01 am
    Post #2 - October 12th, 2005, 11:01 am Post #2 - October 12th, 2005, 11:01 am
    I always remember having roast chestnuts outside the Field's x-mas windows on State street. These memories are at least 15 years old, though. I haven't been down lately.
  • Post #3 - October 12th, 2005, 11:56 am
    Post #3 - October 12th, 2005, 11:56 am Post #3 - October 12th, 2005, 11:56 am
    Hi,

    Contact the Lake Forest Chamber of Commerce. Every year they have an Italian guy out on the square roasting and selling chestnuts. Either they charge a dollar or it's free, I cannot remember.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #4 - October 12th, 2005, 12:19 pm
    Post #4 - October 12th, 2005, 12:19 pm Post #4 - October 12th, 2005, 12:19 pm
    No source on ROASTED chestnuts, but local, (e.g., Michigan) chestnuts are in the farmer's markets right now. I saw some Saturday and some today. Caputo's also sells them.

    Rob
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #5 - October 12th, 2005, 12:32 pm
    Post #5 - October 12th, 2005, 12:32 pm Post #5 - October 12th, 2005, 12:32 pm
    I saw them offered at Mitsuwa during the fall last year. There was a fella roasting them right at the entrance.

    Mitsuwa
    100 E. Algonquin
    Arlington Heights, IL
    847.956.6699
  • Post #6 - October 12th, 2005, 8:26 pm
    Post #6 - October 12th, 2005, 8:26 pm Post #6 - October 12th, 2005, 8:26 pm
    The best I've tasted were last January from this gentleman in Kyoto, Japan. They were parboiled, roasted over a propane-fired skillet, and kept warm on an A.C.-heated pan. Easy to peel, and perfectly done. I'm going to try to replicate it this season on a propane-fuel turkey fryer/wok set-up.

    Image

    Cheers,
    Wade
    "Remember the Alamo? I do, with the very last swallow."
  • Post #7 - October 13th, 2005, 2:05 pm
    Post #7 - October 13th, 2005, 2:05 pm Post #7 - October 13th, 2005, 2:05 pm
    Thanks to Cathy2 and tvhacu for the suggestions.
    Where there’s smoke, there may be salmon.
  • Post #8 - October 13th, 2005, 2:18 pm
    Post #8 - October 13th, 2005, 2:18 pm Post #8 - October 13th, 2005, 2:18 pm
    While it certainly isn't helpful, it is timely.

    I think that I might try it at home this year.

    E.M.

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