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Taste of Chicago and Eli’s Cheesecake 37th!

Together Eli’s Cheesecake and Taste of Chicago celebrated their 37th birthdays with a 1,500 pound cheesecake. The Big Eli’s Cheesecake had delicious layers of Original Plain and Chocolate Chip topped with giant marzipan cherries.

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After being fork-lifted off an Eli’s Cheesecake truck, Cirque du Soleil put on a magical performance next to the Big Cake for thousands of Eli’s fans to enjoy while waiting in line.

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Following the performance, songwriter Julianna Zobrist, led the Eli’s team in the singing of ‘Happy Birthday’ prior to the ceremonial cutting of the cake.

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The fan base this year at the Taste was in full support for Eli’s booth on the Corner of Jackson and Columbus.

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Eli’s Hosts Jenny Yang, Owner of Phoenix Bean

Eli’s Cheesecake Company kicked off Thursday morning with our weekly Farm Stand and Fresh Market. There was an assortment of fruits, vegetables, hand crafted goods and more all available for purchase. We had the pleasure of hosting special guest and Owner of Phoenix Bean, Jenny Yang, at our Farm Stand event along with students from the Chicago High School for the Agricultural Sciences. Phoenix Bean was one of the first local suppliers of tofu in the Chicago-land area that opened up a little over 30 years ago. The factory, located in the Edgewater neighborhood, supplies Chinese restaurants, Asian grocers, as well as Eli’s Cheesecake. We proudly use Phoenix Bean tofu in our vegan cheesecakes and truly appreciate Yang’s commitment to quality. Yang provided tofu samples at the Farm Stand and later spoke about her story and what got her into the food industry. She spoke about her day to day tasks, explained the manufacturing process of her products, as well as her marketing strategies.  If you would like to read more about Phoenix Bean, click here. 

If you missed this weeks Farm Stand, don’t worry… there’s more! Make sure to join us next Thursday, July 6th for our upcoming Farm Stand and Fresh Market from 7AM-1PM CST. Free Continental breakfast will be served from 7am-9am with a $5 market purchase as well as Lunch on the Grill that will be available for purchase from 11am-1pm. We hope to see you there! 

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Jenny Yang, owner of Phoenix Bean, presenting to the CHSAS studen 

 

 

 

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Samples of Phoenix Bean Tofu

Eli’s Welcomes Students & Interns

Summer is in full swing here at Eli’s as we welcome new  guests on a weekly basis. This week, we hosted 11 food science students from the Chicago High School for Agricultural Sciences (CHSAS) for the first session of their Summer Internship. This week’s program featured guest speaker Ronda L. Lee, an established attorney with a background in business, education, government and writing. She is an exceptional example of perseverance, hence her motto, “failure is an option and it is okay, just keep trying.”  We appreciate Lee for her participation and thank her for sharing her inspiring story.

CHSAS is one of the only urban agricultural high schools in the country, located on a working farm. We enjoy a strong partnership with the school, providing job shadowing, mentor programs and internships. The Sustainable Agriculture Entrepreneurship Program is a summer internship for CHSAS students working with Eli’s, Wright College and Farmer’s Market vendors in partnership with The University of Illinois Extension Department of Natural Resources and Environmental Science.

On the same day, Eli’s welcomed a number of First Bank of Highland Park Interns along with some interns from Top Box Foods. Eli’s has a strong partnership with Top Box Foods interns to show them the other side of the food industry—manufacturing.

Eli’s also partners with the First Bank of Highland Park each summer to bring Eli’s and Bank interns a unique experience to learn about a different industry. During their visit, Bank interns were able to learn about food marketing, sales, and even baking and decorating cheesecakes!

 

Above: CHSAS students & Ronda L. Lee (middle) posing before departing from Eli’s

 

  Above: Top Box & First Bank of Highland Park Interns after their Cheesecake decorating activity 

Mid-Summer Fun

Farm Stand and Fresh Market

Tomorrow is the big day! Start off your Thursday morning right & join us for a continental breakfast on June 15 from 8am-10am, followed by the Grand Opening Day Ribbon Cutting at 10 am!

Eli’s Farm Stand and Fresh Market will feature local fruit and produce from Nichol’s Farm, hand crafted jewelry, fresh honey, artisan soap and more every THURSDAY from June 15-August 24.

Hope to see you there!

*Music will be provided by Suzy from 10-12 http://www.suzymusic.net/index.html

Spend Fathers Day with us!

This weekend calls for nice weather & family fun. Join the Eli’s team as we enjoy a  leisure bike ride through the local streets of Chicago. Get there early for a free energizing breakfast & an Eli’s T-shirt. Participants must register by Friday, June 16th. To register: Call 773-308-7015 or Email sharonm@elicheesecake.com. Sign-up online at www.tinyurl.com/ElisBikeRide2017

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Save the Date: Taste Of Chicago

Eli’s is excited to attend the Taste of Chicago from July 5-9 for the 37th year in a row. We will be located at the corner of Columbus and Jackson Street. Be sure to stop by our booth July 8 for the cutting of our BIG Cake; a 1,500 pound fresh strawberry-topped cheesecake. You grab a fork & we’ll grab the forklift!

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Also, our

Vanilla Soufflé Glacé (Frozen Vanilla Souffle Cheesecake)

is a perfect way to sweeten your summer! The recipe can be found on our website: http://www.elicheesecake.com/vanillaglace

Farmer’s Market Season is Here

Eli’s Farm Stand and Fresh Market is back! Join us Thursdays from 7am-1pm, from June 15th -August 24th. Enjoy a special Grand Opening event on June 15th including a free continental breakfast from 8-10am, live music and lunch on the grill. Shop early and receive a free raffle ticket for our 10am drawing of Eli’s Best-of-Market basket. Eli’s Farm Stand and Fresh Market will feature local fruit and produce from Nichol’s Farm, hand crafted jewelry, fresh honey, artisan soap and more

Eli’s Cheesecake Prepares for Annual NRA Show

Starting Saturday May 20, Eli’s Cheesecake will participate in the 33rd annual National Restaurant Show (NRA Show) at McCormick Place in Chicago. This year we have expanded our new booth (#1625) which will be located in the south hall and encourage all to come taste our new products.

Eli's 2016 Team

Eli’s Team at the 2016 NRA Show.

Our exciting new products include Chocolate Hazelnut Crisp Cheesecake, Pecan Tart, Peppermint Bark Cheesecake, Cookie Butter Cheesecake and our no sugar added version of our Original Plain cheesecake.We’re also introducing a new Cuties Variety Pack, which includes four new flavors

Eli’s was honored  receive a FABI  2017 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®  for our two newest desserts: Eli’s Butter Tart and Salted Caramel Tart. The award recognizes innovative food and beverage products.

The NRA Show is open to professionals in the food service and hospitality industry. If you can’t make it to the show, our new flavors will be available soon at shop.elicheesecake.com!”

 

Enjoy Eli’s at CAD’s Crystal Ball

Mark your calendar for the Chicago Art Department’s Crystal Ball Fundraiser, Saturday May 13th, 7-11pm. Eli’s is a proud sponsor of this event, which is an evening of art, performance and learning. Guests will enjoy food, live workshops and an art auction. Buy tickets here.

Chicago Art Department, located in Chicago’s Pilsen neighborhood, aims to benefit artists by exploring art and learning. Through exhibitions, artist residencies,  classes/workshops,  and community building, they are dedicated to cultivating new voices, ideas, and practices in contemporary art.


Job Shadow Day with CHSAS

Eli’s was proud to host 14 food science students from the Chicago High School for Agricultural Sciences (CHSAS) once again for our annual Job Shadow Day!  The students learned about the history of Eli’s and many different aspects of our business. They visited each area of the bakery to learn how we scale, mix, bake, and decorate our products. To finish off their day, the students competed in a cheesecake decorating contest.

CHSAS is one of the only agricultural high schools in the country, located on a working farm. We enjoy a strong partnership with the school, providing job shadowing, mentor programs and internships. The Sustainable Agriculture Entrepreneurship Program is a summer internship for CHSAS students working with Eli’s, Wright College and Farmer’s Market vendors in partnership with The University of Illinois Extension Department of Natural Resources and Environmental Science.

 

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Celebrate the James Beard Awards with Eli’s

Known as the Oscars of the food world, The James Beard Foundation Awards are given for excellence in cuisine, culinary writing, and culinary education in the US. To celebrate the awards ceremony and gala, Eli’s is serving up some limited edition cheesecakes (and we even have the honor of serving them at the James Beard Awards Gala!). Here’s how you can get a taste:

1. Visit our Cafe in Chicago: We’re serving a James Beard-inspired dessert through May 1st in our Bakery Cafe, 6701 W. Forest Preserve Drive, Chicago. It’s creamy ricotta cheesecake slow-baked in small batches on a salty almond crust, topped with honey caramel and a handmade marzipan bee.

2. Visit our kiosk at the O’Hare Airport: On your way in and out of Chicago, stop by Eli’s Cafe in Terminal B, between gates B8 and B9 (next to the big dinosaur) to try our limited edition dessert.

3. Attend the James Beard Awards on May 1st: In partnership with the Illinois Office of Tourism, you can sample Eli’s at the James Beard Awards Gala in Chicago! To celebrate Eli’s being named a featured Illinois Made dessert, we’ve added apples (Abe Lincoln’s favorite) to our James Beard-inspired dessert and named it Honest Abe Apple Cheesecake. It’s made with Nielsen-Massey Vanilla and Koval Ginger Liqueur, two great Illinois companies, and wildflower honey produced by student bee keepers at the Chicago High School for Agricultural Sciences.

Eli’s Vice President of Research and Development, Chef Diana Moles, and Executive Pastry Chef Laurel Boger, will be serving this fabulous dessert at the gala alongside the best chefs in the country.  Tickets are $500 and can be purchased here: https://jbftickets.myshopify.com/pages/tickets-general-public

4. Send a cake anywhere in the USA: For a more affordable taste, we’re offering a 9″ version of the Honest Abe Apple Cheesecake via mail order! Order here or call 800-ELI-CAKE.

Chef Diana Moles

Chef Diana Moles

Our James Beard-inspired Cheesecake

Our James Beard-inspired Cheesecake

Join Us For Our Annual Earth Day Seneca Park Spruce Up!

This Saturday, April 22nd, join us at Seneca Park/Eli M. Schulman Playground for our annual Spruce Up and Firehouse Breakfast! 9am-12pm, 22 E. Chicago Avenue, Chicago

Beginning at 9am, enjoy a free continental breakfast at Chicago Fire Department Engine Co. 98 (located right next door to the park). Then we’ll clean up the park to get ready for spring and summer visitors. If you’d like to attend, sign up here:  http://bit.ly/2oDm5cf

Eli’s Cheesecake Co. associates and community members come together to help spruce up the park on Earth Day each year. Seneca Park is located right off of Michigan Avenue, across the street from the former location of Eli’s the Place for Steak, Eli’s legendary steakhouse where he invented his famous cheesecake. It’s one of our favorite events, as the playground inside the park was named after Eli. This is the 28th Annual Friends of the Parks’ Earth Day Parks & Preserves Clean Up, taking place in parks throughout the Chicago area.

 

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