Posts Tagged Chicago

Eli’s Cheesecake Celebrates the City of Chicago 176th Birthday

 

Saturday, March 2 – Monday, March 4

Celebrate Chicago’s Birthday at Eli’s Cheesecake Bakery Café

Visit our bakery on Chicago’s northwest side for a FREE slice of Eli’s Original Plain Cheesecake (one per person, please).

Eli’s Cheesecake Bakery Café
6701 W. Forest Preserve Drive
Chicago, IL 60634
773.205.3800

 

Chicago’s Official 176th Birthday Celebration

See Eli’s giant birthday cheesecake created by Executive Pastry Chef Laurel Boger, which will be served free to all guests while supplies last.

Monday, March 4, 11:30am-1pm

Chicago History Museum
1601 N. Clark St.
Chicago, IL 60614
312.642.4600

 

 

Virtual Celebration

For those who can’t join in the fun in Chicago, our online celebration features 40% off our Original Plain or Chocolate Chip Cheesecakes, Monday-Tuesday at 11am CT.

 

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Eli’s Cheesecake & President Marc Schulman Profiled in the March 2013 issue of Today’s Chicago Woman

http://www.tcwmag.com/marc-schulman/

Marc Schulman

By

Sarah Levy

 

The Eli’s Cheesecake legacy thrives.

Marc Schulman is the ultimate Chicago food industry veteran. He’s perhaps the largest cream cheese buyer this side of the Mississippi (a must if you’re going to churn out 15,000 cheesecakes a day). And having a knack for mass production with a heart as big as the giant slice of cheesecake I couldn’t help but indulge in during our interview, Mr. Schulman is one of my all-time favorite foodies.

How did Eli’s Cheesecake begin?
It was the dream of my father, Eli Schulman, who started with Eli’s The Place For Steak, a steakhouse on Chicago Avenue. He was a great restaurateur/host, but he always dreamt of creating a signature dish that could be sold outside the restaurant. It was at the first Taste of Chicago where Eli’s Cheesecake made its debut. We then evolved into an independent company and, over time, grew as both our distributions and product offerings grew.

How many cheesecakes do you sell a day?
About 15,000. So we have about 200,000-300,000 servings daily. It adds up. And the distribution could go as far as Russia and Saudi Arabia; we do a lot of big business in London.

What’s the key to continued success?
Growing up in a family that was really passionate about quality and service, it’s about serving our customers – working with them and being creative. Also, growing up in the restaurant business you become very appreciative of the dishwasher and bus boy. We try to run a business where everyone is really important.

You’re very popular among local celebrities, too!
In 1985 when the Bears went to the Super Bowl, Harold Washington said, ‘We have Chicago hot hogs, deep dish pizza and Eli’s Cheesecake.’ And it was the first time we became national. So it’s been a lot of fun. We’ve also done the mayor’s birthday cake for him for the last three years.

Favorite part of your job?
Seeing customers, talking about my dad and his heritage. I wear the watch Frank Sinatra gave him. It’s a great legacy. My dad, a child of immigrants, was born in 1910. Here we are 103 years later telling his story, and I get to work with really smart, dedicated people.

Who inspires you?
My parents and the people I work with. And great people in my life like [former] Governor James Thompson and Tony Valukas, whom I worked for as a lawyer. I’ve been very fortunate. Chicago’s a great place; people cheer you on.

Best advice you’ve received?
A few things that had to deal with cash flow. I forgot what the saying is, something like, ‘Cash is more important than your mother.’ I don’t know that I’d put it at that level, but I think businesses work when you’re in it for the long-term. And, too often, we look at businesses very transactionally. You’re going to have good years and bad ones, but the question is ‘will you be long-term?’

Where do you dine most?
I’m attracted to hotel dining rooms, whether it’s at The Peninsula Chicago, NoMi Kitchen [at Park Hyatt Chicago] or the Ritz-Carlton Chicago dining room.

Favorite hidden gem?
Growing up, my dad worked six days a week. But then one night Richard J. Daley came in and he wasn’t here, so he then worked seven days. Whenever we did go out, we always went to Kow Kow Restaurant in Lincolnwood.

Craziest customer experience?
We’ve had people drive a day, overnight, to get cheesecake or come for our sales. We’ve had some incredible fans.

Where do you see yourself in 10 years?
Crain’s Chicago Business just featured the 23rd anniversary of ‘40 under 40,’ and I was in the first group, which had Oprah Winfrey, David Axelrod, John Rogers, Linda Johnson Rice and me. I was doing the same thing I was doing 23 years ago. So I hope I’m doing the same thing I’m doing now.

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Eli’s Cheesecake Named in ‘How to Eat the Best of America Without Leaving Home’

 

Eli’s Cheesecake was recently named in First We Feast’s ‘How to Eat the Best of America Without Leaving Home’ list. This list, which also includes Lou Malnati’s from Chicago, has delicacies from all over the United States that can be ordered and delivered for you to enjoy right in the comfort of your home! When explaining why Eli’s has the best mail order Cheesecake, FirstWeFeast.com describes a slice of Eli’s as a “Chicago-style treat [that] features a firm exterior, softening to a creamy texture on the inside”, which is “the combination [that] never fails”. Check out the rest of the article and FirstWeFeast’s other top picks at: http://firstwefeast.com/eat/how-to-eat-the-best-of-america-without-leaving-home/s/elis-cheesecake/

 

 

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Join Eli’s Cheesecake at the Chicago Flower & Garden Show

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Marc Schulman interview on WGN Noon Show with Carol Ross

Marc Schulman

Listen to today’s interview with Marc Schulman, Eli’s Cheesecake President, on the Noon Show with Carol Ross on WGN about the Eli’s Cheesecake family business and how the company evolved.  http://wgnradio.com/2013/01/29/working-within-a-family-business/

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500 Pound Eli’s Cheesecake called the ‘Star of the Menu’ at President Obama’s Staff Inaugural Ball

Last night, January 22, Eli’s Cheesecake’s 500 lb. Celebration Cake was the ‘star of the menu’ at President Obama’s Staff Inaugural Ball according to Obama Foodorama. This Eli’s Cheesecake masterpiece was designed and brought to life by Eli’s Executive Pastry Chef, Laurel Boger, and her bakery team.  After being baked in Eli’s Bakery, Boger and the giant cake drove 700 miles to arrive at DC by Tuesday Monday, with just enough time for Boger to add the finishing touches. In the end, the magnificent Eli’s Cheesecake had hundreds of pictures taken of it before the President even arrived, and was served, along with other Eli’s Cheesecakes, to the 10,000-15,000 guests in attendance at the Ball. Eli’s is honored to have been part of such an historic event & thanks Boger and her bakery team for all their creativity, skill, dedication and hard work!

 

Below is the article posted by Obama Foodorama:

 

 

Giant cake at the President’s last inaugural party shares the spotlight with Lady Gaga and Tony Bennett…

Global superstar Lady Gaga and Tony Bennett headlined President Obama’s Staff Inaugural Ball on Tuesday night at the Washington Convention Center, the final party of the 57th Presidential Inauguration.  And the 500-pound cake created by Eli’s Cheesecake Company of Chicago was the star of the menu:  The magnificent creation had nothing else to compete with, save for pretzels and chips.  The President and First Lady Michelle Obama arrived minutes before 9:00 PM, but Twitter was already abuzz with thrilled guests posting photos of the stunning cake, which was topped with a replica of the Capitol Dome that included the gold Statue of Freedom on top.

“My main job here tonight is really simple: It’s just to say thank you,” President Obama told his guests, who numbered between 10-15,000. “All of you have come to represent for me and Michelle our deepest hopes for America.”

The crowd at the Ball serenaded the President and First Lady with one of the campaign’s anthems, Signed, Sealed, Delivered, I’m Yours, and they also got a real taste of Sweet Home Chicago. The cake was so tall that Eli’s executive pastry chef Laurel Boger needed a stepladder to place the Statue of Freedom on top of the Dome.

“We’re very proud, since the President is from Chicago, and so many staff are too,” company president Marc Schulman, son of founder Eli Schulman, told Obama Foodorama.

“It is very meaningful.  There are so many events, and we’re honored to play a small role.”

Baked at Eli’s Chicago headquarters, the gargantuan cake was covered in 100 pounds of buttercream frosting, with the layers alternating between chocolate chip and “original plain” cheesecake, Eli’s most popular flavors.

The behemoth used 155 pounds of cream cheese, 50 pounds of butter, 45 pounds of sugar, 40 pounds of sour cream, 20 pounds of flour, 15 pounds of chocolate chips, 5 pounds of powdered sugar, 20 dozen eggs, and two cups of Madagascar vanilla, in addition to the 100 pounds of buttercream frosting.

The cake also featured a blue and white Presidential Seal and gold stars, and today Bolger added the words “Obama” and “Biden” to the seal as she put the finishing touches on.

Other Eli’s cheesecakes were also offered to the guests, who wereWhite House and Administration staff, Obama for America staff,and Presidential Inaugural Committee staff. Proceeds from the $10 ticket sales go to a memorial fund in honor of Alex Okrent, a Campaign staffer who collapsed and died at the Chicago campaign headquarters last July.

Monday, Inauguration Day, would have been Eli Schulman’s 103rd bithday, Schulman said, so he was especially proud.

A culinary icon in the Windy City, Eli’s has been selling cheesecake since 1980 when the senior Schulman started offering the treat at his legendary Eli’s The Place for Steak, and has provided cakes for three other inaugurations, including for President Obama’s first, when they created an extravaganza for the Commander-in-Chief’s Ball (that honor this year went to Duff Goldman’s Charm City Cakes).  Both of President Bill Clinton’s inaugurations, in 1993 and 1997, featured Eli’s Cheesecakes.  (Above, Boger holds the Statue of Freedom)

After baking the cake in Eli’s Chicago headquarters, Bolger departed on Monday afternoon and drove with the cake overnight the more than 700 miles to DC, arriving this morning to get to work at the Convention Center.

President Obama was already an Eli’s fan:  He proudly posed with a chocolate-covered Eli’s cheesecake created for President Abraham Lincoln’s Bicentennial Birthday Banquet in February of 2009, in Springfield, Ill..  The President gave the keynote, and dined on the cheesecake with the many guests.  Mini versions of the centerpiece cake were topped with edible Lincoln pennies, and there was also a cheesecake in the shape of Lincoln’s humble childhood home.

The other Inaugural Balls…

On Monday night, the President and Mrs. Obama attended the only two other official inaugural balls,  The Inaugural Ball and The Commander-in Chief’s Ball, where they had their first dance of the second term, as Mrs. Obama wore a custom-made, ruby-red Jason Wu gown, anointing the young designer for a second time.  Those Balls were also star-studded, with Alicia Keys, Stevie Wonder, John Legend, fun., Chris Cornell, Smokey Robinson and a host of other stars performing.  (Above, a long shot of the Staff Ball crowd as the President and Mrs. Obama stood on stage)

After, the President and Mrs. Obama partied until well after 3:00 AM at the White House at their own private, closed-press after party, where guests included Cabinet Secretaries, Members of Congress and more stars: Beyoncé, Katy Perry, John Mayer, Kelly ClarksonAlicia Keys and her husband Swizz Beatz, actress Ashley Judd, singer Eric BenetJohn Legendand his fiancee, model Chrissy Teigen.

Eli’s ships their cheesecakes and other desserts around the US; the website is here.

*Photos courtesy of Eli’s Cheesecake Company 

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12th Annual Chicago SketchFest at Stage 773

12th Annual Chicago SketchFest

The 12th Annual  Chicago SketchFest kicked off last night at Stage 773 on Chicago’s north side. Started all because he needed to fill a rental commitment to the Theatre Building Chicago; Brian Posen has been bringing comedy groups from all over the world together for 10 days of great comedy sketches in Chicago. Eli’s Cheesecake is proud to support SketchFest as it runs from January 3rd-13th. For more information on SketchFest, or to buy tickets, check out their website at http://www.chicagosketchfest.com/.

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The Eli’s Cheesecake Company Attends & Supports the Annual Green Tie Ball

This Saturday, September 15, Eli’s Cheesecake will be attending and supporting the 21st Annual Green Tie Ball. The gala, founded in 1992, raises funds each year for Chicago Gateway Green’s Expressway Partnership Program, which creates and maintains beautiful, sustainable landscapes along Chicago’s major expressways. One of Chicago’s best-known charity events, the Green Tie Ball has had over 2,000 attendees last year; celebrities such as Valerie Warner,  Ryan Chiaverini, and Pete Wentz; and sponsors such as Office Max, Rivers Casino, Goose Island, Rosebud Restaurants, and Chicago Sun-Times. Eli’s Cheesecake’s newest flavors will be served at the Ball, including Hot Chocolate with Salted Caramel, Ricotta with gluten free ingredients and Cinnamon Streusel Roll Cheesecake. To attend or donate to the Green Tie Ball and Chicago Gateway Green’s Expressway Partnership Program, visit their website at http://www.gatewaygreen.org/news_events/green-tie-ball/.

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Chicago Culinary Insiders Weekend – A weekend of culinary surprises for food and wine enthusiasts

This weekend, September 7-9, celebrate the 30th anniversary of Les Dames d’Escoffier Chicago, a group of professional women in the food, wine and hospitality industries, at Chicago Culinary Insiders Weekend. Les Dames d’Escoffier Chicago is a part of the Les Dame d’Escoffier International, which is a nonprofit group in 28 cities which raises funds through Chicago Culinary Insiders Weekend and other events for culinary scholarships, feeding the hungry, and nutrition programs for children and adults.

Les Dames d’Escoffier Chicago Culinary Insiders Weekend is sponsored not only but The Eli’s Cheesecake Company, but other famous sponsors such as The French Pastry School, The Spice House, Lettuce Entertain You Restaurants, Wild Fire, and Wow Bao. Congratulations Les Dames d’Escoffier on 30 years; hopefully there’s many more to come! Find more information about this event by clicking this link: http://lesdameschicago.org/

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Eli’s Cheesecake Visits the How to Train Your Dragon set!

DreamWorks’ “How To Train Your Dragon” received a big Chicago welcome when Marc and Maureen Schulman presented  cast members  with a giant slice of Eli’s Cheesecake decorated with Viking horns. Eyeing the Chicago favorite is Toothless the dragon and Vikings Hiccup and Astrid. The live arena spectacle, featuring 23 high flying dragons, Vikings, acrobats and martial arts performers runs July 26-July 29 at The United Center.
Hiccup and Toothless the dragon, stars of DreamWorks’ “How To Tame Your Dragon,” received a big Chicago welcome when Marc Schulman (president of Eli’s Cheesecake) presented them with a giant slice of Eli’s Cheesecake, complete with Viking horns. . The live arena spectacle, featuring 23 high flying dragons, Vikings, acrobats and martial arts performers runs July 26-July 29 at The United Center.

 

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