|Feb 28, 2009|
Last night (3-27-09) we welcomed some of the area’s finest culinary schools and other members of the food community to the Eli’s Cheesecake Company Bakery to enjoy hors d’oervres prepared by some of the finest culinary students in the Chicagoland. We had a really great turn out with many people from varying interest areas. We were very thankful to have Wayne Johnson as our Emcee of the evening. The evening was full of wonderful food and great conversation among all who attended. Thanks to everyone that attended and we look forward to seeing you all next year!
Archive for category Eli’s Cheesecake Cafe
Greater Chicago Food Depository is a beneficiary of the 11th Annual Eli’s Cheesecake Festival to be held on September 15th and 16th and Eli’s Cheesecake World
The grand opening of Eli’s Cheesecake World was held on World Food Day, October 16th, in 1996. In recognition of the important need in our community to provide food for all, Eli’s has used the Eli’s Cheesecake Festival, now it in its 11th year to benefit the Greater Chicago Food Depository.
We encourage all guests to our free event which will be held this year on Saturday, September 15th and Sunday, September 16th, to bring canned foods to the Food Depository Tent and receive complimentary slices of Eli’s Cheesecake.
PastrySampler.com hightlights top pastry and bakery events in the world in September of 2007–Sweets China in Shanghai to the Eli’s Cheesecake Festival in Chicago
Welcome! Here is the latest industry news, business auctions, new products and trends from the business mags, pastry and bakery buzz and the latest from PastrySampler.com.
Events for September
Sweets China 2007
SNIEC, Shanghai NewInternational Exhibition Center, China, Sept. 3-8, 2007.
International exhibition for the sweet and confectionery, bakery, snack food and ice cream industries.
First International Symposium on Gluten-Free Cereal Products & Beverages
Kingsley Hotel, Cork, Ireland, Sept. 12-14, 2007. This International Symposium aims to bring together researchers working in this field to review the state-of-the-art in this topic and to stimulate discussion and
About Baking Cookies and Crackers
Manhattan, KS, Sept. 17-20, 2007.Lear the “ABC’s” of ingredient and processing technology for
cookies and crackers, mixing, baking and testing, and maching processes.
American Retail Bakery Exposition
Sept. 9-11, 2007, Las Vegas. Bakery industry seminars, wedding cake techniques and gum paste flower demonstrations, and more.
Frozen Desserts Expo 2007
Sept. 9-11, 2007, Las Vegas.From info on opening a shop, gelato history and how to create
chocolate desserts with demos and samples.
Philadelphia National Candy Gift and Gourmet Show
Sept. 9-11, 2007, Atlantic City.Seminiars for start-up candy companies, artisan confectioners,
business branding, merchandising and manufacturing.
12th Annual Ghirardelli Square Chocolate Festival
Sept. 8-9, 2007, San Francisco. Demonstrations, activities and more for Project Open Hand
All About Baking
Manhattan, Kansas, Sept. 10-14, 2007.The basics and the language of the baking industry. AIB.
11th Annual Eli’s Cheesecake Festival
Sept. 15-16, 2007, Chicago. From Eli’s Cheesecakes, benefiting two different charities.
Canadian Coffee and Tea Show
Sept. 16-17, Toronto. The Canadian Coffee & Tea Show is designed to meet the needs of restaurateurs, retailers, foodservice operators, distributors and buyers from all sectors of the trade, displaying
products from across North America and around the world.
All Candy Expo
Sept. 17-19, 2007, Chicago. An opportunity to buy, sell and network with confectionery and snack industry professionals and decision makers.
China Tea Tour
Sept. 10-23. Tour of China, with Japan pre-extension: Sept. 7-9. Yixing/Shanghai post-extension: Sept. 24-26
From their website:
Healthy Baking Seminar East
Sept. 28, Baltimore.Healthy baking formulas, targeting allergens, and the business of healthy baking.
We were delighted to have Nancy Rostomily, the author of the Culture of Cooking, in the Lodi News-Sentinel visit Eli’s Cheesecake World recently. It was a pleasure for us to meet Nancy and we appreciate her getting the word out about Eli’s Cheesecake in Northern California.
Concierge Preferred is a Chicago resource for visitors and native Chicagoans alike. We congratulate Tim O’Malley, Publisher and Founder, and Amber Holst, Editor, on the timely information and advice.
One question we get alot from visitors is “where are you located.” The good news is that we are on the northwest side, just west of Wright College, has tons of free parking and are accessible via public transportation. I have attached a closeup of the Chicago Metro Map from Concierge Preferred showing our relationship to 0″Hare, the Kennedy Expressway
and Frank Lloyd Wright’s Oak Park.
Come visit the Eli’s Cheesecake Bakery Cafe seven days a week or visit online 24/7 at www.elicheesecake.com.
Take a Vacation With out Leaving Home
Watch the segment at The Rachel Ray Show web site at http://www.rachaelrayshow.com/?q=videos/home-vacation
Stacey Ballis, Chicago author and life style contributor to The Rachel Ray Show helps a family vacation in their hometown.
Stacey turns their house into a hotel and takes the family for a tour and cheesecake decorating extravaganza at Eli’s Cheesecake World and some other fun Chicago haunts.
Stacey’s tips for a family vacation in their hometown include:
• Give your home that “hotel” feel. Move your children’s mattresses to another room (such as a rec room or finished basement) to give them their own “suite.” Put candy on their pillows and set up a kids mini-bar with juice, soft drinks, cookies or chips!
• Make the atmosphere of your home kitchen more like a restaurant. Create menus, buy restaurant-style condiment bottles or serve dinner in colorful food baskets.
• Turn your regular local hangout spots into mini-vacation destinations. Some local eateries will give behind-the-scenes tours of their business, which can be fun and educational for your kids.
• Parents can get in the act and treat themselves with a beside gift basket filled with a bottle of champagne, some chocolate and a few snacks — the perfect way to unwind after a mini-vacation around town with the kids!
Maureen and Marc Schulman greet Rachel Ray on a recent visit to Chicago to promote one of her books
Pastry Chef Instructor Laura Ragano of the French Pastry School Does a Demonstration on Creative Cheesecake Applications for the Windy City Chapter of the American Culinary Federation at Eli’s Cheesecake World
For the second consecutive year, it was our pleasure at Eli’s to host the May meeting of the Windy City Chapter of the American Culinary Federation. Over 70 chefs and other culinarians came to Eli’s on a beautiful May evening for a presentation by Pastry Chef Instructor Laura Ragano of the French Pastry School at the City Colleges of Chicago.
Pastry Chef Instructor Laura Ragano awed the audience with an Educational Seminar and Demonstration on Creative Cheesecake Applications using Cake Decorating Techniques.
Ragano, a graduate of the University of Michigan, first experienced work in a restaraurant at Cafe Patou, a French bistro in her hometown of Rockford. She then entered the Culinary Institute of America, where after graduating at the top of her class, decided to focus on the pastry arts. After spending two years at Bin 36, she enrolled in The French Pastry School’s L’Art de la Patisserie program. Upon graduation in 2003, Ragano was invited to join the faculty of school. Promoted to Chef
Instructor in January 2005, Ragano leads the school’s wedding cake and gum paste class and also oversees many aspects of the school’s operations, including curriculum development, kitchen management and intern coordination.
The success of the event and the growth of the Windy City Chapter of the ACF is due to the strong leadership of Chapter President Michael Garbin (pictured in the middle) who is the Executive Chef of the Union League Club.
The ACF event at Eli’s was coordinated at Eli’s by Regional Sales Manager, Mary Beth Jakstys. Above Mary Beth is pictured with Eli’s Chef Antonio Rivera who created a dinner buffet that followed the presentation.
Men in Black visit the Eli’s R & D Kitchen. Chef Sebestian of the French Pastry School and associates greet Eli’s Director of R&D, Diana Moles, and Eli’s Executive Vice President, Jolene Worthingon.
Eli’s Vice President of Marketing Debbie Marchok and Eli’s Marketing Manager, Sarah Zupancic, thank Josh Van Roekel for his outstanding work as an intern.
Eli’s Mary Beth Jakystys and Jennifer Doezie thank Sandy Mulay of Heck Estates for providing wines from Kenwood Vineyards, Valley Of The Moon Winery and Lake Sonoma Winery for the event.
The success of the evening would not have been possible without the strong support of Durst-Insight, Eli’s Foodservice Sales Agents in Chicago and the State of Illinois. Here Mike Jay and Frank Pinn enjoy the reception following the presentation.
Eli’s Big Top was a perfect gathering spot for the chefs and culinarians to sample Eli’s newest dessert offerings many of which will be introduced next week at the National Restaurant Association Show in Chicago.
Chicago Foodservice Marketing Club Salutes Chicago’s Leading Culinary Programs at Eli’s Cheesecake World
One of our favorite events of the year to host at Eli’s Cheesecake World is the Chicago Foodservice Marketing Club Salute to Chicago’s Top Culinary Students. We were delighted to be again joined by Wayne Johnson, the Lifestyle & Food Contributor to NBC 5 Chicago.
This year students and faculty from the Cooking & Hospitality Institute of Chicago, Lexington College, Kendall College, the
Washburne Culinary Institute, Robert Morris College and Joliet Junior College joined industry leaders for a reception and program honoring student achievement. Also this year the Chicago Foodservice Marketing Club announced an internship program to give culinary students additional opportunities in the food service industry.
NBC contributor, Wayne Johnson, emceed the evening for the second year. Here Wayne is joined by Eli’s Pastry Chefs Laurel Boger and Diana Moles who created special desserts for the evening.
The event was a great success because of the hard work of Eli’s Erin Arceo who serves as a Board Member of the CFMC. Here Erin on the right celebrates with Eli’s Mary Beth Jakstys, a former Board Member of the CFMC and fellow Eli’s Sales Manager.
Eli’s Jolene Worthington is a long time supporter and Governing Board Member of the Cooking & Hospitality Institute of Chicago. Here Jolene admires the work of Chef John Montanile, Chair of the Baking and Patisserie Department and CHIC students.
The first entry in Eli’s Blog was made in June of 2004 right after I spoke at the Kendall College graduation in Evanston shortly before the move to the new Chicago campus. We appreciate the support of Kendall in so many events in Chicago.
All of us at Eli’s are very proud of our partnership with Wright College and the City Colleges of Chicago. The City Colleges offer an outstanding education at an affordable price with opportunities to dual enroll in a number of leading institutions of higher education. One great asset of the City Colleges is the Washburne Culinary Institute now housed in a dream kitchen/class room facility located in Chicago’s historic South Shore Cultural Center. Here Director Bill Reynolds of Washburne talks with Eli’s Marc Schulman and Jolene Worthington.
At Eli’s, our St. Patrick’s Day tradition is Irish Mint Cheesecake, our Bailey’s Cheesecake and a performance by the Trinity Irish Dancers.
Thanks to Eli’s Lenny, Sarah and Maryanne for the great set-up and holiday cheer.
Over 100 parents, friends and customers gathered in the Eli’s Bakery for a performance of the world famous Trinity Irish Dancers.
At the conclusion of the performance, the Trinity Irish Dancers invite the audience to learn a few Irish steps.
We look forward to continuing our annual tradition in 2008, on Saturday March 1st, when the Trinity Irish Dancers again perform at Eli’s. Also the Trinity Irish Dancers will be returning to Eli’s for the Eli’s Cheesecake Festival in September.