Locally Ground Cornmeal

Hi,

Last night at the Chicago Foodways Roundtable Turkish dinner at Cousin's, we were supposed to have Muchlama (Black Sea Mountain polenta). This dish was not offered because Yashar Demir could not locate the grind of cornmeal he required.

Someone at the dinner suggested inquiring with Graue Mill and Museum in Oak Brook. Her Mother also wanted a specific grind, which the millers there ground special for them.

I'm not sure how inclined they are to get special requests for cornmeal on a regular basis. However they do sell their cornmeal and you can watch it being ground.

One dish offered last night which I found especially good was Karadeniz Pide (Black Sea Stuffed Bread). This was stuffed with Basturma and a salty melting cheese they said was mozzarella, though I suspect it was another cheese.

Cousins Restaurant
2833 N. Broadway Avenue
Chicago, IL

Graue Mill and Museum, located at the intersection of York and Spring Roads in Oak Brook, Illinois, is open 10:00 AM to 4:30 PM daily - closed Mondays, except Holidays. Admission is $3.50 for adults, $3.00 for seniors and $1.50 for children. Call (630) 655-2090 or (630) 920-9720 for more information.

There is Wilmont Milling in Indiana. See here:

http://vitalinformation.blogspot.com/20 ... arket.html

Cathy2 wrote:Graue Mill and Museum, located at the intersection of York and Spring Roads in Oak Brook, Illinois, is open 10:00 AM to 4:30 PM daily - closed Mondays, except Holidays. Admission is $3.50 for adults, $3.00 for seniors and $1.50 for children. Call (630) 655-2090 or (630) 920-9720 for more information.

Graue Mill...I went there as a Boy Scout for some kind of bizarre outdoor experience; later, when I taught at local George Williams College, I'd grade papers in the most excellent little bar that used to be located right across the street from the mill.

I seriously doubt that Graue Mill would do specialty orders, but who knows?

Hammond

I seriously doubt that Graue Mill would do specialty orders, but who knows?

The lady next to me claimed they were able to grind it to a consistency her Mother found worthy for making polenta.

Probably if you use your doe eyes and say, "Pretty please with sugar on top?" Actually, I think everyone loves to rise to a challenge and whatever was said probably allowed them do something special. Though I do agree they probably don't want a steady diet of challenges.

Regards,