Chicago

hi all...

i've noticed from a lot of your postings that there seems to be a lot of you from chicago.

i grew up in chicago. i'm living in italy for a year, but i miss hearing about news and gossip about the chicago restaurant scene. i've worked at Spruce, Tru, and Nacional 27 among others.

all of you chicagoans...gimme a message...let me know you're out there, where you work, what's happening in chicago. what's the rest. everyone's talking about these days? i'm homesick...help!

thanks


------------------
eddie

Eddie:
I can relate. I'm a displaced Chicagoan living in Phoenix. I may as well be in Peru. What about your time in Italy? There must be fantastic stories. I can only relate to you being homesick. I long for the days when there was a great Italian deli around the corner, a friendly pub across the street and great eats at every turn.
Angelina

[momoreg]

Hey Eddie, where are you in Italy? I spent 6 months in Florence, and I can relate to your homesickness, as fantastic as Italy is. Well, I'm not from Chicago, I was just curious about you.

angelina...

where do you work in phoenix? i have some relatives living there. my brother says the same thing about l.a., but he says there's so many displaced chicagoans there that it's ok.

mormoreg...

i'm in bologna

thanks for the replies,



------------------
eddie

[momoreg]

Hey, I may go to Italy this spring. If so, I'll try to hit Bologna.

[momoreg]

Eddie,

What have you noticed are some of the differences between Bologna and Chicago, in terms of work ethic, and attitude towards work in general?

Why don't you keep a running journal on this thread, of things that you learn along the way. That would be interesting.

[momoreg]

Yes, I guess that's where the idea came from. I had a lot of surprises working and living in Italy, and I'm sure eddie has some stories, too.

[cape chef]

Momoreg,

What a great idea.
Kind of like a European version of what Logan is doing.
I have never been to Europe but I hope to go some day.
My parents have been all over Europe and I love to listen to there stories regarding the traditions and the way they approach food and wine. It's very interesting.
Eddie, that would be great if you can keep a running dialogue with us.
Ciao
cc

elekin-
I own and operate a very private entertaining and catering business called Two Fat Pigs. I can be reached via email: Angelina_t99@hotmail.com
Angelina

[elakin]

hi...

have been working a lot lately, so haven't had time to post much.

i've been keeping a diary of what i'm doing and thought i'd post some of it, as you suggested...but i thought i'd make a new thread for it, so look under "working in italy" and check it out.

[Nicko]

I worked in Italy as well, more specifically in the Parma region at Al Cavallino Bianco in Polesine. Such a great area to be with so much food history and culture. Modena is only a short train ride away, and it was totally amazing to see the slaughter of the pigs for proscuito. I actually got to see the start to finish process from raising the pigs, slaughter, and then preparing the hams. Now I understand why it is so expensive. Also got to go the a parmasean cheese production farm which was incredible.

Nicko,
You wouldn't by chance have any pictures of that slaughter process would you? I've been playing around trying to make some hams. This monday will be the first time that we think we will finally have the slaughter technique both correct and acceptable for USDA. I'd love to travel to Italy or Spain to see it firsthand.

[Nicko]

Hey Farmer Greg,

Actually I do have pictures of the whole thing. It was all done at a plant and I just brought my camera with. The chef raised his own pigs and then just took them to a local plant to have them slaughtered.

I don't know how possible it would be but I might be able to hook you up with the guy I worked for. You would have to go at a certain time of the year and all, but I am sure they would let you wittness the whole process. It is in a small town calle Polesine in the Parma region. Funny thing is I didn't get to see all the curing preparation. The town was flooded the day after we slaughtered the pigs and we had to move everything out.

[W.DeBord]

Hi Eddie,

You picked a good time to be away from Chicago. Their re-doing lower Wacker Drive so they have to shut down upper too....driving is supposed to be a mess in downtown! The weather here is typical spring...warm and beautiful one day and cold and grey the next. Doesn't seem like something to be home sick for...but sometimes there's nothing like what your familar with.

I hope you enjoy your time in Italy. Will you be bringing your experiences' back to Chicago?

[elakin]

hi debord and welcome to cheftalk

i'm kind of glad to hear they're redoing lower wacker....kind of a strange netherworld down there. not too sad to be missing the chaos.

i will be returning to chicago in september or october and i'll be heading for al's beef for a combo and lou malnatis when i get back...there are some things to miss about chicago.

anything interesting happening in chicago restaurants lately? where have you eaten out last?

thanks for your response....