Meet the Butcher, the Baker and the Candlestick Maker

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MEDIA NOTE: A bus will pick up those living in the west suburbs and is mentioned in the copy below

Enjoy a daytrip the Saturday after Valentine’s Day!
COOKING WITH THE BEST CHEFS PRESENTS MEET THE BUTCHER, THE BAKER AND THE CANDLESTICK MAKER...and Luncheon, on Saturday, February 16, 2013

(CHICAGO)  Cooking with the Best Chefs will hold a day trip, The Butcher, The Baker, and The Candlestick Maker...and a Three-Course Luncheon, on Saturday, February 16, 2013, in Chicago's Lincoln Square and Wrigleyville neighborhoods. A large passenger van will pick you up at either a west and northwest suburban locations for this day trip. Singles and couples welcomed!

Chicago attendees can meet us at the rear entrance to Paulina Market at 8 a.m. The legacy of Sigmund Lekan who started Paulina and his smoked meats and sausage business more than 60 years ago, is continued by Bill Begale, its current owner and long time employee. Bill and his professional staff of meat cutters and sausage makers, have been employed by Paulina for most of their lives. A tour of the meat cutting and sausage making areas, and smokehouse, will be given. Tastings will be provided anda tour of the retail store which includes every cut of prime and choice grades of meat you can think of, and also gourmet food items. There will be room on the van to bring a cooler with ice bags to bring a special fresh turkey or ham home, along with other meats, and food products.

The second stop will be at one of Chicago's oldest and beloved bakeries, Lutz Bakery and Café, on West Montrose, and owned by the Gould Family. Lutz has dazzled Chicagoans for more than 60 years and has been a favorite of Best Chef's Restaurant Tours. Lutz is unapologetic about its old fashioned and old world bakery and pastries. Robyn, Howard Gould's daughter, says "We have a great morning planned to create a memorable and delicious experience," showing us "how to decorate our ever-so popular strawberry whipped cream cake, constructing a hand-made marzipan rose, watching our bakers prepare a display case of a few German classics, and discovering what goes into making our renowned Baumkuchen. We're giving away all of our secrets and your Best Chefs group won't want to miss out!" For those who have never been to Lutz Café and Pastry Shop, the first thing you'll notice is the wonderful aroma, and the second will be the incredible and very large variety of pastries and other items. After our demonstrations, there will be adequate time for purchasing marzipan, cookies, pies, breads, and many other European pastries.

The next stop will be at Waxman Candles, founded in 1971. Sara Hernandez, the store manager, will teach us how to dip candles and give a demonstration on pouring candles, as well. Waxman has some of the most unusual handmade candles in the United States. There will be buying time for gift giving.

The final stop will be at The Raw Bar & Grill located right across from the Cub's and Wrigley Field. A long time member of Wrigleyville, Raw Bar & Grill is a very comfortable seafood restaurant, mixed with tapas, steaks, and Persian and Mediterranean cuisine. A cash bar will be available. Our three-course luncheon will include a homemade crabcake with sweet ginger and chive mayonnaise for the appetizer. Four entree choices: Raw Bar Caesar Salad with either Salmon or Chicken; Blackened or Grilled Mahi Mahi, Sauteed Chicken with Baked Shrimp served with penne and white garlic basil sauce; or Koubideh Plate, fresh choice ground beef with Persian seasonings, placed on a skewer and cooked on an open fire with white or dill rice. For those entrees that don't already come with a side, sauteed garlic new potatoes will be included. Tiramisu, with a yellow sponge cake soaked in coffeeand filled with custard, fresh whipped cream, mascarpone cheese and sprinkled with coco powder will be served for dessert.

Registration: Our group will be limited to 25 persons. First come, first served. Use the convenient email link on the Events & Daytrips page at BestChefs.com to register for this event: $105 per member and $125 per nonmember and does not include gratuities or drinks. Advance registration and payment is required. You will be notified of your pickup location. Late registration increases $10 per person on and after 02/11/13. No class credit is allowed for this day trip.

Each stop will be visited for an hour or more. There will be room to bring an ice chest and ice packs. Comfortable shoes and casual clothing will be the order of the day. Chicagoans can park in the Lincoln Square neighborhood and ride the van from stop to stop. Anyone from out of town joining our daytrip can contact Bill for discounts at nearby hotels. If we sell out for this event, we will announce it on our website, and if we schedule a second date, we can let you know if you email chef@bestchefs.com – we'll place you on a waiting list and email you when we announce a second date (also a Saturday). Membership is available at BestChefs.com for singles and families. Call Bill at 224.353.3300 for assistance 7 days a week.

Bill Lavery, Founder and Host Cooking with the Best Chefs(SM) Cooking & Baking Classes, Day Trips, Food & Wine Festivals, Mushroom Hunts, Restaurant Tours, USA Regional Weekend Cooking Trips, and Wine Dinners Mailing Address: 3323 W. Addison St., Unit B14, Chicago, IL 60618-4303
Tel: 224.353.3300 Email: chef@BestChefs.com   Web:www.BestChefs.com