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Jennifer Garrity - Dean's Team Customer Service CoordinatorFOOD, WAR AND TRADITION!


As a first-generation immigrant, Chandrakant Modi often found himself at funerals mourning not only his relatives but also the loss of sacred rituals.  He is accustomed to sandalwood floral garlands placed around the neck of the deceased and the holy water from the Ganges dripped onto the departed loved one as a blessing.

So Modi is going to launch a Hindu Cremation Society on a Web site, which will list local funeral homes versed in Hindu customs. The society also would help residents conduct funerals in their homes, as their faith dictates. "There's a great need," said Modi.  "We are 100,000 Indians that are needing this service."  Learn more by clicking here


Ball fields and lagoons, conservatories and gardens.  Others offer a zoo and a band shell.  Pond, boathouses, beaches, and bridges.  You can find statues and the remnants of an old cemetery.

Julia Bachrach describes her job as the Chicago Park district's historian. "My dream job," she said. "You follow one thread," she said excitedly, "and that leads to another and another, and you just get sucked in."

For 20 years, she has been finding joy in the city's 552 parks.  She has enthusiasm and really enjoys sharing its finds. Whether it's an old document or some new insights into one of the landscape architects whose visions shaped our parks, to Bachrach every discovery is a precious piece in the puzzle of the city's past.  Click here for the full article. 


Three-week old Lincoln Square bistro Tallulah (4539 N. Lincoln Ave. 773-942-7585) still is working out some details. But the yuzutogarashi frites are definitely on target.  The fries themselves, which actually are more American than French in style, aren't really anything special.  But it's the dipping sauce-a tangy, piquant Japanese mayo that takes its citrusy flavor from yuzu and its spice from togarashi-that does the trick.  They-re served with the East-Meets-West Steak Frites, a juicy peppercorn steak with garlic-soy jus ($26), but if you ask nicely, you can get them as a side too.  For this and other eatery suggestions, click here.   


War historian and model ship maker, Art Carlson, shows off his detailed work on World War II warships and personnel carriers, built in his home.   His neighbors might not realize it, but there's a small war fleet shaping up in the neighborhood.  Carlson may very well be the only scale-model shipbuilder who works in metal. 

There are two World War II-era destroyers.  Carlson's work is almost complete on a Landing Ship Tank (LST) meant to deliver heavy armored vehicles and equipment to hostile shores.

They're only built at a 1:48 inch scale, so if the neighbors are hostile, they probably won't have to worry about an invasion.   Click here to see pictures and learn more.


"Top Chef," the Bravo cooking show, was the talk of the kitchen as Chef Stephanie restaurant Scylla, (now closed).  "We joked about being on the show," said Izard.  She has been a fan since the first season in 2006.  "I really like the way it's done--a nice mix of getting you into the food and a little into the details about the people."

Valerie Bolon, a Chicago personal chef with restaurant experience, never missed an episode. "I would watch the show, always putting myself in those positions and in my mind coming up with what I thought I would do."

Both got their chance to find out if they could qualify for the show when "Top Chef" producers selected them for the cast of 16 chefs on the series' fourth season, which was filmed in Chicago.

Chicago chef Dale Levitski, last season's runner-up, credits the show with exposure that will help his restaurant, Town & Country, which will open in the late summer, downtown.  "I have really been able to re-connect with my customers through the show," he said.  "The overwhelming support from the general public in Chicago is incredible."                                   

Levitski also credits the show with reviving his love of cooking. He had lost his dream job, chef of Trio Atelier, when that Evanston restaurant closed.  He gave up on cooking for months. "It has boosted my confidence, giving me a good relaxed sense of self in what I do," Levitski said. "I feel as a chef like I don't have anything to prove. I'm going to open my restaurant and it's going to have great service, great food."  Click here to read the whole article.


Posted: Thursday, March 13, 2008 7:40 AM by Dean's Team


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