Eli's Cheesecake, March 19 @ 10:00 am

The Story of Eli
A Chicago Legacy That's More Than Cheesecake
Presented by
Maureen Schulman, Diana Moles and Jolene Worthington
Co-Authors
The Eli's Cheesecake Cookbook

Saturday, March 19, 2016
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

This year marks Eli's Cheesecake's 35th anniversary, which was the driving force behind the creation of The Eli's Cheesecake Cookbook, celebrating one of the country's most famous desserts. The book chronicles founder Eli Schulman's rise to success, from opening his first restaurant, Eli's Ogden Huddle on Chicago's West side to Eli's Stage Delicatessen at 50 E. Oak Street and finally, the legendary Eli's The Place For Steak, at 215 E. Chicago Avenue, where he invented Chicago Style cheesecake as well as many other famous dishes. The book is a collection of recipes, stories, and archival, celebrity and big cake photos, beginning in Chicago 1940. Readers are invited to peek inside the kitchens of Eli's the Place for Steak and The Eli's Cheesecake Bakery and learn how to make the most popular recipes from these icons of the Chicago food scene, including "Liver Eli." Eli's has grown from a local favorite to creating 2,000 pound versions of its famous dessert at both President Clinton's and President Obama's Inauguration celebrations in Washington, DC.

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Co-Author Maureen Schulman, Publicity Director for The Eli's Cheesecake Company, will talk about her father-in-law, Eli Schulman's career as a restaurateur, baker, and rise to celebrity in his own right, through stories, anecdotes and personal experiences.

Co-Author Jolene Worthington, Executive Vice President of Operations for The Eli's Cheesecake Company, will present the history of cheesecake and discuss the scientific knowledge necessary to bake a perfect one.

Co-Author Diana Moles, Vice President of Research and Development for The Eli's Cheesecake Company, will discuss taking a product from the bench to the bakery floor, including developing and refining the organoleptic qualities of hundreds of new products.
And of course, there will be a cheesecake sampling!

SEATING IS LIMITED, SO PLEASE RESERVE EARLY TO GUARANTEE YOUR SPOT.

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Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.

To reserve, please reservation to: show contact info

http://culinaryhistorians.org/the-story-of-eli/