Mortuary Museum, Miniatures, Mothman, and Exquisite Cuisine on American Countess Adventure

A special post from guest blogger and cruise specialist Kathy Witt takes us aboard for a most unique cruise experience.

An embalmer’s technical reference handbook—and the machine that accompanies it. The exquisitely sculpted ballerina from “Black Swan” standing en pointe. And a mythical harbinger of doom that evolved into the centerpiece of an annual festival attended by 20,000 people from around the world.

One of the biggest draws of a river excursion with American Queen Voyages (besides the luxury-level experience, genuinely friendly crew and outstanding cuisine) are all the unexpected surprises on the itinerary. As the vessel calls at one charming river town after another, a mix of highlights—museums, bustling markets, scenic parks, historic homes, Main Street shopping—offer variety and allure. The specific attractions of a given destination are detailed during a daily port review, and all are included as part of the line’s guided hop-on hop-off tours.

Especially intriguing are discoveries aboard the American Countess’ Ohio River voyage between Louisville, KY, and Pittsburg, PA, that include a taboo topic, a creature from the paranormal realm and one of the world’s finest collections of miniatures.

IT’S A SMALL WORLD

No matter your age, your inner child will be hooked upon seeing the world-class fine art collection, numbering more than 15,000 pieces and in 1/12-scale, in Maysville, KY, a picture-postcard river town whose downtown is lined with yesteryear architecture punctuated by church steeples. The Kathleen Savage Browning Miniatures Collection at the Kentucky Gateway Museum Center is an extraordinary sight to behold.

Wander through the Palladian-style gallery filled with miniature houses, room boxes and vignettes—each showcasing exquisite and historically accurate re-creations right down to the tiny accessories, like a pair of vintage roller skates and a key to tighten them; building materials such as bricks on the Russell Theater’s exterior; and authentic carpets made on real looms.

In the “Lincoln Herndon Law Office,” the artisan room box replicates the office Abraham Lincoln shared with his partner, right down to the miniscule handwritten documents scattered across the desktop. The necklaces, bracelets and baubles in the “Savage & Sons Jewelers” room box are made with authentic gold, gems and crystals. Tiny copper pots and pans hang from the wall in the kitchen of “Le Plaisir De Venice” and itty-bitty puppets dance at the end of strings held by the toymaker in “McTavish Toys & Fairy Garden.”

The collection’s pièce de résistance is the re-creation of Spencer House, the magnificent eighteenth-century aristocratic palace and ancestral home of Princess Diana. Three floors showcase the fine furnishings and decorative arts objects that are true to the mid-1700s era and the exterior replicates the home’s neo-classical architecture.

RUN, DON’T WALK: IT’S MOTHMAN!

“What stands six feet tall, has wings, two big red eyes six inches apart and glides along behind an auto at 100 miles an hour?” asked reporter Mary Hyre in a November 1966 newspaper article. Hyre was covering the spectral sighting of a creature that became known as the Mothman, first seen hovering over an abandoned government WWII ammunition manufacturing facility—dubbed the TNT area—north of Point Pleasant, WVA, and later dubbed a harbinger of doom.

Coverage of Mothman sightings held the nation in its grip for more than a year. Every time the winged creature was spotted, tragedy seemed to follow in its wake, including the Silver Bridge collapse 10 days before Christmas in 1967, which resulted in the deaths of 46 people. The sightings spawned dozens of newspaper articles; a New York Times bestselling book, The Mothman Prophecies, written by journalist and UFOlogist John A. Keel; the 2002 movie of the same name, starring Richard Gere and Laura Linney; and a 2017 documentary, “The Mothman of Point Pleasant.

The legend of the Mothman is recounted at the world’s only Mothman Museum. Memorabilia includes a recreation of Harris Steakhouse—considered a time capsule of 1960s Point Pleasant—which would eventually become known as the Mothman Diner. The museum’s small theater runs the documentary on a loop.

Outside, a 12-foot-tall, polished steel sculpture of Mothman standing atop a landscaped pedestal shows off his claws and glowing red eyes. And every third week in September, 20,000-plus visitors from around the world converge on Point Pleasant for the Mothman Festival (www.mothmanfestival.com).

‘KEEP EXERCISING. WE CAN WAIT.’

A little gallows humor framed and hanging on the wall of the garage greets those arriving at the Peoples Mortuary Museum. Tucked in a residential neighborhood in Marietta, Ohio, it was one of the most unexpected stops on American Countess’ itinerary—and a real eye-opener for those who braved a visit.

The museum began as a place for William Peoples, current owner of and a funeral director at Cawley & Peoples Funeral Home, to store his antique car collection. Peoples had a particular interest in hearses and several of them are parked in the museum among the caskets, funeral equipment and clothing, mourning jewelry and other artifacts.

The collection dates back to the late 1800s, when funerals were typically held in private homes and the collection’s ice box coffin would have been the casket of choice. (Embalming wasn’t yet the customary practice.) An infant’s coffin illustrates the design—narrow at the feet and wider at the shoulders—that got it dubbed the “toe pincher.” It is fitted with a small removable cover for viewing and fancy hardware, including ornamental screws and handles, to allow a more personal touch to the coffin.

Also in the collection are a Sayers & Scovill Horse-Drawn Hearse from 1895, a 1934 Studebaker Presidential Hearse and a 1927 Henney Hearse called “Miss Henney” that has appeared in several Hollywood movies, including Woody Allen’s “Radio Days,” Neil Simon’s “Brighton Beach Memoirs” and “Get Low,” a 2009 movie with Robert Duvall, Sissy Spacek and Bill Murray.

SEE THE TREASURES OF SMALL-TOWN AMERICA

American Queen Voyages’ 245-passenger American Countess is a paddlewheel boat with contemporary design. Photo: Karan Kiser

Book an American Queen Voyage (AQV) to find the unexpected in America’s river towns. Besides including unlimited guided tours/shore excursions, AQV cruise fares include unlimited beverages, including wine, spirits, local craft beers and specialty coffees; open bars and lounges, including a morning juice bar; locally sourced and regionally inspired cuisine; and live, daily onboard entertainment—which is among the very best on any body of water anywhere—plus enrichment programming

AQV also now includes pre-paid gratuities and port taxes and fees in its fares. Additionally, a one-night pre-cruise hotel stay with free transfers between hotel and vessel is part of the cruise package.

Voyages are on authentic paddlewheel riverboats, boutique exploration vessels and expedition ships on America’s inland waterways and Great Lakes and shores from the Atlantic and Pacific coasts to the Yucatán Peninsula and Alaska. 

Information: www.aqvoyages.com.

Award-winning writer Kathy Witt is a monthly cruise, travel columnist and the author of several books, including Cincinnati Scavenger: The Ultimate Guide to Cincinnati’s Hidden Treasures and Secret Cincinnati: Guide to the Weird, Wonderful and Obscure.

See what Salem, Massachusetts was like during 1692 Witch Trials

Special Guest Blogger Kathy Witt, an award winning author and journalist, takes us on a trip to historic Salem, Massachusetts in the following post:

Enter the rustic kitchen at Daniels House and step through a portal into late 1600s Salem, known then as Salem Town. Ritual protection marks are etched into the wood of the heavy door—the double V for Blessed Virgin Mary and the Blessed B—to protect the house and those who lived within its walls from evil spirits.

The fire in the massive open-hearth fireplace would have burned round the clock, licking at heavy cookpots and kettles. The house, built 350 years ago by a sea captain, sheltered its occupants from sun and rain, but it was sweltering in the summer and freezing cold in the winter. When night fell, the room was plunged into darkness, the only light source the flames of the candles burning down in their candlestands.

“If you want to know what it was like to live in Salem during the Witch Trials of 1692, this room is it,” said Vijay Joyce, whose background is in architectural history and historic preservation.

Joyce developed and conducts the tours and events that take place at Daniels House, www.danielshousesalem.com, including the new interactive “Inside the Daniels House” tour where visitors are treated to a full sensory experience: seeing the conditions in which the home’s former occupants worked, lived, played and prayed; hearing the stories of neighbor turning on neighbor; touching the China, sitting on the furniture, stepping into an abyss of darkness on the root cellar’s stacked granite stairs; smelling peppercorns—a highly prized seasoning proudly displayed on front parlor table; tasting strong and smoky Souchong black tea, a favorite brew among New England seamen.

Play:

Salem’s story is best enjoyed on tours like “Inside the Daniels House.” From candlelight, kid and trolley tours to movie sites, foodie and ghost tours, there is no shortage of ways to walk into Salem’s past—and no two experiences are alike.

On Witch City Walking Tours, www.witchcitywalkingtours.com, see what is considered Salem’s most haunted building. It sits on the site of the jail, where Sheriff George Corwin once interrogated, tortured and carried out the death sentence for those accused of witchcraft.

Stop by Witch House, former home of Witch Trial Judge Jonathan Corwin (the sheriff’s uncle), one of the few structures in Salem with direct ties to the trials. Hear the story of the tween and teenage girls who set in motion one of America’s darkest chapters, where 19 innocent people were hanged at the gallows and one (Giles Corey) was pressed to death.

“Twelve-year-old Ann Putnam accused 60 people herself,” said tour guide Jeremiah Hakundy.

On Spellbound Tours, www.spellboundtours.com, founder, guide and professional paranormal investigator Dr. Vitka takes visitors through the streets at night to share the supernatural side of Salem—tales of vampirism and paranormal activity, of hauntings and horrors related to one of the cruelest of Witch Trial judges, John Hathorne, and a young girl who may have been buried alive. Pray you don’t see the specter of Giles Corey at the very site he was pressed to death at the age of 81.

“Legend says that when his ghost walks, tragedy follows close behind,” warned Vitka.

Stay:

Salem’s newest hotel is the Hampton Inn Salem Boston, www.hilton.com, featuring a bright, modern feel and an ideal location within walking distance of all Salem’s restaurants, shops and attractions. Among amenities are an indoor pool, fitness center and attached heated garage with valet parking. The third-floor breakfast area is clean and well maintained and has individual booth seating, each with its own flatscreen television.

Besides presenting a number of outstanding tours—including “Terror Next Door,” which takes place through August and focuses specifically on the Salem Witch Trials—the Daniels House, www.danielshousesalem.com, is also a bed and breakfast inn. In fact, it is America’s oldest bed and breakfast inn, offering four individually decorated guestrooms—each expressing a different facet of the house’s history. A Continental breakfast is served in the atmospheric settings of the antique-laden front parlor and the ancient kitchen, the oldest parts of the home.

Eat:

Drop by Turner’s Seafood, www.turners-seafood.com, for a crabcake appetizer and a Smoked Old Fashioned. The restaurant, famous for seafood entrées like Wild Atlantic Haddock Piccata, Hake Marsala Dinner, made with local Gloucester hake, a mild white fish, and a seafood medley featuring local haddock and sea scallops, is located in historic Lyceum Hall. This coveted piece of land is presumed to have once belonged to Bridget Bishop—until she was accused of being a witch.

Witch City’s Walking Tours’ Hakundy summed up the plight for those accused: “Half the village accused the other half—that is, the half who had land. A couple days after you were accused, all your property would be sold at auction, while you were sitting in jail awaiting trial.”

Other fun foodie stops: Lulu’s Bakery and Pantry, www.lulusbakeryandpantry.com, for chocolate croissants and lattes; Red Line Café , www.redlinecafesalem.com, for ham and cheese crepes; and American Flatbread, www.americanflatbread.com, spread out in a former Goodyear tire repair shop and offering candle pin bowling alley and monster flatbreads with flavor combos like maple fennel sausage, sundried tomatoes, mushrooms and caramelized onions topped with mozzarella and parmesan, garlic oil and herbs.

Treat: Grab a table at artisanal chocolate shop, Kakawa Chocolate House, www.kakawachocolates.com, for a flight of chocolate elixirs and a tasting that is velvety-smooth exquisiteness. Drawing on chocolate’s long history, Kakawa’s chocolatiers recreate original Mesoamerican, European and Colonial chocolate elixir recipes: Tzul, a rich mix of dark chocolate and caramelized milk chocolate; French lavender, highly scented, exotic and semisweet; Zapoteca, complex, unspiced, bittersweet—less and less sweet as the elixirs move toward 100 percent real chocolate.

The elixirs are paired with house-made whipped cream, light, fluffy and delicious. All the historic elixirs as well as the artisan chocolates, ice cream, milkshakes and other sweet treats are handmade onsite, and exclusively in small batches.

Part of the fun of being in Salem is immersing yourself in its history through its many tours as well as museums, including the Salem Witch Museum, www.salemwitchmuseum.com, where illuminated dioramas draw visitors into Salem’s dark period, and the Witch Dungeon Museum, www.witchdungeon.com/witchdungeon.html, with its dramatic live performance of a witch trial adapted and created from historical transcripts from 1692.

Equally enthralling are attractions like Court Orlok’s Nightmare Gallery, a wax museum of filmdom’s monsters—Lon Chaney’s Phantom of the Opera, Halloween villain Michael Myers, Bette Midler’s Winifred Sanderson of Hocus Pocus, parts of which were filmed in Salem—and indie bookstores like Wicked Good Books, www.wickedgoodbookstore.com.

Read:

Located on the Pedestrian Mall (Essex Street), this shop is fun to poke around in for books relating to the most notorious chapter in Salem’s history, like Marilynne K. Roach’s book, Six Women of Salem: The Untold Story of the Accused and Their Accusers in the Salem Witch Trials. One of the women profiled is Bridget Bishop—one of the 19 people hanged for witchcraft and who supposedly owned the land on which Turner’s Seafood is located today.

“Especially with history, knowing something about what you hope to see and experience before you go makes the reality more understandable once you get there,” said Roach, currently working on Six Men of Salem. “In reading about these women, I hope readers will see the characters as real people rather than stereotypes or symbols, individual human personalities. I also hope the setting makes more sense to the readers, that the difficult circumstances of their times make better sense of their different reactions both wrong and right.”

No matter how the narrative unfolds, Salem bewitches with its blend of mystery and magic, myth and the macabre.

Plan:

Stop by the new Visitor Information Center at 245 Derby Street in downtown Salem.

Turner’s Seafood Crab Cake

A favorite app on Turner’s menu is the crab cake made with local Jonah crab and blended with seasoned crumbs and a hint of Dijon and served with crunchy Napa slaw and house-made remoulade sauce.

Instructions

Combine all ingredients except the crabmeat and saltines.

Whisk together to make a loose batter. Fold in the crushed saltines and crabmeat. Mix well.

Let sit refrigerated for 30-45 minutes minimum. (Can hold for 3 days refrigerated.)

Separate into 4-oz portions (recommended) or the size portions desired.

Place the cakes on a greased cookie sheet and bake in a 375-degree oven for approximately 12-15 minutes or until golden brown on the top.

Leave the cakes in a rustic scoop.

Serve with tartar sauce or favorite mustard and lemon.

Kakawa Chocolate House’s Historic Chocolate Elixir

Kakawa Chocolate House, a specialty chocolate company located in the beautiful high desert town of Santa Fe, New Mexico, describes their passion is authentic and historic drinking chocolates elixirs. Historic drinking chocolate elixirs include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600’s European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.

“If you were visiting friends in Mexico you might be served a frothy concoction like the recipe below which has been made in one version or another for, literally hundreds of years,” said Kakawa Chocolate House owner Bonnie Bennett. “Feel free to tweak for your tastes; that is part of the fun, and each family will make it slightly different.” Makes four servings.

Ingredients

  • 3.5 cups of whole milk – If you prefer dairy-free, substitute unsweetened Almond milk.
  • 6 oz of rough chopped dark chocolate, at least 65%, and 70% is ideal or up to 80%. Buy the highest quality cacao you can as this will dramatically change the taste and texture.
  • 2.5 TBSP of finely chopped or ground Piloncillo sugar, a traditional Mexican brown sugar often found in cone shapes, or substitute coconut sugar or honey (3 TBSP).
  • 2 TBSP Canela (Mexican cinnamon)
  • 1 tsp of vanilla
  • 1/3 tsp ancho chili powder – You can also use traditional Guajillo, which is milder, or reduce amount. If you prefer more heat, use cayenne chili powder.

Instructions

Warm the milk slowly on the stovetop. Do not boil. Once very warm, add sugar, Canela and chili. With a whisk, mix and blend these into the milk mixture, continue blending until sugar is incorporated. Allow mixture to continue to warm further, until steam begins to come off the surface but just before a boil.

Turn the stove off and add chocolate and vanilla, blend until chocolate has melted and all ingredients are mixed.

Create a froth with vigorous whisking, either with a traditional Molinillo or a conventional whisk. The froth is a delicious part of a traditional Mexican hot chocolate.

Divide into cups and serve. Fresh whipped cream or even 1 oz of Kahlua coffee liqueur (for an adult-only version) can be added at this stage if you like.

Kathy Witt

Writer/Author

SATW Society of American Travel Writers│Authors Guild

Author of Cincinnati Scavenger; Secret Cincinnati: A Guide to the Weird, Wonderful & Obscure;

The Secret of the Belles; Atlanta, Georgia: A Photographic Portrait

Arriving Spring 2024: Perfect Day Kentucky: Daily Itineraries for the Discerning Traveler

www.KathyWitt.comwww.facebook.com/SecretCincinnatiNKY

www.LinkedIn.com/in/KathyWittwww.Instagram.com/Kathy.Witt

What Lies Beneath: Exploring the Caves of the Midwest

https://flip.it/gHsY6E

This Summer Discover 12 Great Chicago’s Exhibitions

The Art Institute of Chicago has a full slate of spring/summer programming. (Neighborhood: The Loop)

  • The Arranged Flower: Ikebana and Flora in Japanese Prints (until July 9, 2023) – Ikebana is considered a form of Japanese high art, reflecting the principles of minimalism, asymmetry, and the appreciation of space. The arrangements are designed to create a sense of balance and harmony between the flowers and the environment in which they are displayed. Today, Ikebana is practiced by people of all ages and backgrounds in Japan and around the world. There are many different schools and styles of ikebana, each with its own unique techniques and aesthetic principles. Several works on display are surimono—privately commissioned prints circulated among members of poetry circles on special occasions—featuring representations of this practice.
  • Van Gogh and the Avant-Garde: The Modern Landscape (May 14 – September 4, 2023) – Between 1882 and 1890, five artists—Vincent van Gogh, along with Georges Seurat, Paul Signac, Emile Bernard, and Charles Angrand—flocked to villages on the fringes of Paris. Each artist explored the use of discrete brushstrokes and strong colors in innovative ways, and in turn developed novel styles of painting: Divisionism, Pointillism, and Cloisonnism. More than 75 paintings and drawings from this intensely creative period—many from private collections and rarely publicly displayed—come together for this insightful presentation. 
  • Ellsworth Kelly: Portrait Drawings (July 1 – October 23, 2023) –  It is not surprising that an artist’s work reflects their artistic influences and friendships. In the case of Ellsworth Kelly, his drawings show the impact of the artists he encountered during his travels to Europe in the 1940s, such as Pablo Picasso and Henri Matisse. This exhibition spans most of Kelly’s 70-year career, showcasing his evolving and wide-ranging approach to both portraiture and drawing. 
  • Remedios Varo: Science Fictions (July 29 – November 27, 2023) – The exhibition brings together more than 20 paintings created by Varo during her time in Mexico from 1955 until her death in 1963. These paintings offer a glimpse into Varo’s distinct and diverse practice and are supplemented by additional materials from the artist’s archive, including large-scale cartoons, notebooks, sketches, detailed studies, ephemera, and personal possessions. Varo was a key figure in the Surrealist movement, and her work reflects many of the movement’s core values and beliefs. Furthermore, the exhibition marks a milestone in the museum’s efforts to expand the borders of the global Surrealist movement, as it is the Art Institute’s first solo exhibition dedicated to a woman Surrealist painter and to a woman artist working in Mexico.

Chicago History Museum’s exhibit Millions of Moments: The Chicago Sun-Times Photo Collection (until December 31, 2023) features 150 images from the Chicago History Museum’s Chicago Sun-Times. It is a first look at highlights from five million negatives spanning the 1940s-early 2000s, one of the largest newspaper photograph collections ever acquired by an American museum. As the Museum continues to process negatives from this extraordinary collection, new images will be shared through their online portal, CHM Images. (Neighborhood: Lincoln Park)

  • Back Home: Polish Chicago – Opening May 20, 2023, the exhibition features more than 90 artifacts and documents as well as more than 100 reproduced photographs to help tell the story of the Chicago area’s vibrant Polish communities from the mid-1800s to today. Explore personal narratives, music, community involvement, as well as art installations from five local Polish artists. Guided tours are available for groups of 10 or more. 

Cleve Carney Museum of Art and the McAninch Arts Center (MAC) at the College of DuPage will present Warhol: Featuring Andy Warhol Portfolios: A Life in Pop / Works from the Bank of America from June 3 – September 10, 2023. The Warhol exhibition will feature 94 works from “Andy Warhol Portfolios: A Life in Pop / Works from the Bank of America Collection” on loan through Bank of America’s Art in our Communities® program. Aside from the Bank of America collection, which will be on display in a dedicated space in the exhibition, there will also be over 100 works from the College of DuPage Permanent Art Collection. Educational and interactive elements will include a biographical exhibition highlighting key points in Warhol’s life and career, video installation, a Children’s Print Factory area, Studio 54 and Silver Cloud Room experiences, and Central Park-inspired outdoor space, creating an immersive, multifaceted exhibition focused on the life and work of one of the most influential artists of the past century. (Glen Ellyn, Illinois)

The Field Museum’s newest exhibition First Kings of Europe (open through January 28, 2024) explores how ancient farming villages led to the earliest tribal kingdoms in Europe, gathering together more than 700 exquisite objects from the Neolithic, Copper, Bronze, and Iron Ages. The countries represented (and collaborating in this exhibition) include Montenegro, North Macedonia, Romania, Serbia, and Slovenia. Highlights include some of the oldest gold treasures in the world from the cemetery of Varna, the gold crown of a Thracian prince, masterpieces of swordmaking and armor, weapons, jewelry, and more. (Neighborhood: South Loop / Museum Campus)

Harry Potter: Magic At Play extends its worldwide debut run in Chicago through September 4, 2023 at Chicago’s iconic Water Tower Place. The first-of-its-kind experience allows fans of all ages to engage with the Wizarding World like never before through 30,000 square feet of hands-on magical interactivity including games, exploration, sensory activations, and more that celebrate Harry’s own journey in discovering the wizarding world. Guests can explore the Dursley’s living room, step onto a boat and prepare to cross the Great Lake, attend some of Hogwarts’ most beloved classes, practice Quidditch fundamentals, and more. (Neighborhood: Magnificent Mile)

The Hyde Park Art Center’s new exhibit, Destination/El Destino: a decade of GRAFT, the largest exhibition to date of the Puerto Rican artist, educator, and community organizer Edra Soto, will be on display through August 6, 2023. The exhibition features a new large-scale commission of the artist’s GRAFT series with porous sculptures, documentary photographs, drawings, and games that activate the Art Center’s indoor/outdoor main gallery. (Neighborhood: Hyde Park)

The Illinois Holocaust Museum presents The Girl in the Diary: Searching for Rywka from the Łódz Ghetto (May 18 – September 24, 2023). In I945, a diary was discovered in the liberated Auschwitz-Birkenau Camp written by Rywka Lipszyc, a 14-year-old Jewish girl documenting her life in the Łódz Ghetto between October 1943 and April 1944. More than 60 years after its discovery, the diary traveled to the United States, where it was translated to English, supplemented with commentaries, and published. Rywka Lipszyc’s diary, a moving memoir of life and adolescence in the Łódz Ghetto, is the focal point of this exhibition. Selected excerpts of the diary are supplemented by expert commentary from historians, doctors, psychologists, and rabbis. Blended with original artifacts and fleeting candid photographs of others’ lives in the ghetto, these commentaries help us understand the experiences Rywka describes in her diary. Through historical artifacts and documents, interactive touch screens, documentary videos, and exceptionally rare photographs, The Girl in the Diary explores the story of a young girl’s fight for survival in the Łódz Ghetto and reconstructs what might have happened to Rywka after her deportation to Auschwitz and beyond. There are no known photographs of Rywka. She exists for us only through words she wrote. (Skokie, Illinois)

Lighthouse ArtSpace Chicago’s current exhibition Mozart Immersive: The Soul of a Genius (running through the end of May 2023), has Massimiliano Siccardi, immersive art installation pioneer, using state-of-the-art Artificial Intelligence as inspiration to craft astonishing visuals inspired by the 18th-century destinations of Mozart’s world. With video direction by Vittorio Guidotti, legendary dancer and actor Mikhail Baryshnikov’s tortured portrayal of Leopold, Mozart’s father, will enthrall audiences. Luca Longobardi re-arranged and recomposed 17 selected works from Mozart’s repertoire for the eclectic soundtrack, which also features exclusive music from the Italian composer and was recorded by a 45-piece symphonic orchestra and conducted by four-time Grammy®-nominated Constantine Orbelian. (Neighborhood: Lincoln Park)

Chicago’s Museum of Contemporary Art (MCA) welcomes Gary Simmons: Public Enemy (June 13 – October 1, 2023), the first comprehensive career survey of the work of multidisciplinary artist Gary Simmons. Since the late 1980s Simmons has played a key role in situating questions of race, class, and gender identity at the center of contemporary art discourse. Notable for his early application of conceptual artistic strategies, Simmons exposes and analyzes histories of racism inscribed in U.S. visual culture. This exhibition covers thirty years of the artist’s career, encompassing approximately seventy works. (Neighborhood: Streeterville)

  • This summer, visitors can also enjoy “Tuesdays on the Terrace” when it returns from June 13 – August 29, 2023. This annual, free summer concert series on the MCA’s Anne and John Kern Terrace Garden highlights artists from Chicago’s internationally renowned music community. For the first time, this year’s roster of performers extends beyond a purely jazz focus to include more diverse genres and styles that have unique Chicago roots, incorporating hip-hop, house, blues, bomba, and more.

The Museum of Science and Industry is celebrating its 90th anniversary with a series of exciting events including the museum’s first Meet Her! (Katya Echazarreta) event on May 13, 2023, which celebrates the first Mexican-born woman to go to space. Katya Echazarreta is featured in “Mission Unstoppable” on CBS, hosted the YouTube series “Netflix IRL,” and recently was honored with her own Barbie. She’s also an accomplished electrical engineer who worked at the NASA Jet Propulsion Laboratory. (Neighborhood: Hyde Park)

Stage 773’s new immersive walk-thru experience, WHIM, blends carefully curated cocktails and a world where every art form comes together – paintings, music, sculpture, street art, and live performance – all by Chicago artists. The experience includes the “Lobby of Second Chances,” the “Second Shots Bar,” and the “Enchanted Forest,” featuring a live performance stage and a giant enchanted tree towering over it all. (Neighborhood: Lakeview)

WNDR Museum, Chicago’s original immersive art and technology experience will, starting May 12, 2023, debut a three story immersive infinity installation by the globally iconic Yayoi Kusam. Featuring a series of floating yellow and black polka dots alongside walk-in and peep-in installations, Dots Obsession will fill WNDR’s atrium and transport visitors into Kusama’s obsession with polka dots, repetition, celestial bodies, and the experience of the infinite. (Neighborhood: West Loop / Fulton Market)

About Choose Chicago

Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. Follow @choosechicago on Facebook, Instagram, Twitter, LinkedIn and TikTok and tag #ChicaGOandKNOW. For more information, visit choosechicago.com.

The History of Chicago’s Very Own Special Dish

Discover Chicago’s New & Trending Food & Libations

A new barbecue restaurant in Canaryville, Bell Heir’s BBQ opened its doors in January 2023. Located at 704 W. 47th St., this casual spot offers diners brisket, ribs, burgers, and more. (Neighborhood: South Side)

Bistro Monadnock, a French bistro from the owners of Victor Bar and Love Street, will open in Spring 2023. Located inside the 130-year-old Monadnock Building at 325 S. Federal St., the menu will feature classic French dishes prepared by executive chef Johnny Besch. (Neighborhood: The Loop)

The Cauldron, a magic and wizard-themed restaurant and bar that brings fantasy to life through food and beverage spaces around the world, is pleased to announce the grand opening date of its third location in the U.S. in Wicker Park (1612 W Division St.) on May 4, 2023. As the brand’s largest U.S. location yet, The Cauldron Chicago fills the space of a 10,000-square foot former bank that will boast a ticketed and ever-evolving Potion-Making Experience, a walk-in restaurant and bar with weekly programming, and more. (Neighborhood: Wicker Park)

Dawn, a new brunch spot from the owner of Caribbean bar and restaurant 14 Parish, will open Summer 2023 at 1642 E. 56th St. at the former home of Piccolo Mondo. Restaurateur Racquel Fields, a South Side native, is planning to offer a combination of new American fare and Southern staples like fried green tomatoes. (Neighborhood: Hyde Park)

Vegan cuisine is on the menu at Don Bucio’s Taqueria in Logan Square. James Beard Award-nominated chef Rodolfo Cuadros opened the plant-based restaurant at 2763 N. Milwaukee Ave. in early 2023. (Neighborhood: Logan Square)

West Loop Mexican restaurant and bar Federales will open a second Chicago location in Logan Square at 2471 N. Milwaukee Ave. in Spring 2023. Four Corners, the hospitality group behind Federales, Ranalli’s, Benchmark, and Kirkwood, will transform the former Marcello’s Father & Son restaurant space into Federales’s Logan Square outpost. (Neighborhood: Logan Square)

Fioretta is a new steakhouse from the team behind Siena Tavern and Prime & Provisions set to open in Spring 2023. The menu at the 318 N. Sangamon St. location features Italian-American fare. (Neighborhood: Fulton Market) 

After debuting Gordon Ramsay Burger in December 2021, celebrity chef and restaurateur Gordon Ramsay plans to pay homage to one of his most popular TV shows with Gordon Ramsay Hell’s Kitchen. Set to open in River North in 2023, the 18,000-square-foot two-story restaurant will be one of only a handful locations in the U.S. and will include a few unique-to-Chicago, to-be-determined menu items. (Neighborhood: River North) 

Kindling | Downtown Cookout & Cocktails, a new concept from The Fifty/50 Restaurant Group, opened January 2023 inside the Catalog at Willis Tower. The 17,000-square-foot live fire show kitchen restaurant is helmed by James Beard Award winner Jonathon Sawyer, formerly of the Four Seasons Hotel’s Adorn Restaurant & Bar. (Neighborhood: The Loop) 

New York City restaurant Kohoku-Ku Ramen is opening its first Chicago location in Spring 2023. The shop at 1136 W. Thorndale Ave. offers diners 12 different types of ramen with a variety of broths. (Neighborhood: Edgewater) 

Michelin-star Chef Daniel Rose returned home after years in New York and abroad to open a French restaurant Le Select in Chicago with the industrious Boka Restaurant Group in January 2023. The menu features traditional French brasserie fare, showcasing the best ingredients and classic French techniques. (Neighborhood: River North) 

Lettuce Entertain You Enterprises will open two new Ramen-san and Sushi-san restaurants in Lincoln Park later this year at 1962 N. Halsted St. and 1948 N. Halsted St., respectively. The Lincoln Park Ramen-san will open in early 2023, while the Sushi-san will open in late 2023.

Ramen-san’s Lincoln Park outpost will mark the fourth location of the noodle shop. Sushi-san’s debut will signal the sushi restaurant’s third location. (Neighborhood: Lincoln Park)

Lettuce Entertain You Enterprises has announced the following two restaurants that will open at the highly anticipated St. Regis Chicago hotel. (Neighborhood: The Loop) 

  • The first restaurant, Miru (pronounced mē-rōō), from Executive Chef Hisanobu Osaka will open Spring 2023 in tandem with the hotel. Miru, Japanese for “view,” will showcase Chef Osaka’s unique take on Japanese cuisine and boast two terraces and a dining room that overlooks the Chicago River and Navy Pier. The Japanese restaurant will be open for breakfast, lunch, and dinner. The menu will include sushi, sashimi, and raw selections from the sushi bar, complimented by a selection of Izakaya-style dishes like hand-made dumplings, skewers, fried rice, and hot pots, as well as a robust wagyu and seafood section.
  • The second restaurant, Tre Dita (pronounced trā dē-tä), Italian for three fingers, is a nod to the thickness of a properly cut bistecca Fiorentina that the restaurant will be serving from its open-hearth wood fired grill. The Tuscan Steakhouse is in collaboration with award-winning Chef Evan Funke (Felix, Mother Wolf) and will open later in 2023.
  • Netflix’s School of Chocolate winner and Jean Banchet Award nominee Juan Gutierrez has been named Executive Pastry Chef, while
  • will oversee the restaurants’ beverage programs as Beverage Director.

Little Goat Diner, the newest location from James Beard Award-winning chef Stephanie Izard, will open its doors at 3325 N. Southport Ave. in Spring 2023. The menu features new takes on classic diner dishes like burgers, French toast, and chicken and dumplings. (Neighborhood: Lakeview) 


The Oakville Grill & Cellar, another new restaurant from Lettuce Entertain You Enterprises, designed to evoke the effortless ease of Napa Valley dining, opened April 2023 at 163 North Green St. (Neighborhood: Fulton Market)

About Choose Chicago

Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. Follow @choosechicago on Facebook, Instagram, Twitter, LinkedIn and TikTok and tag #ChicaGOandKNOW. For more information, visit choosechicago.com.

Free Variety Show + Fashion Showcase at the Egyptian Motor Hotel

Egyptian LIVE at Egyptian Motor Hotel is hosting a FREE Saturday night Variety night and Sunday brings an erotic male forward fashion show! See more details below. The Egyptian’s locally-famous restaurant Chilte is open on Saturday until 10pm. Egyptian LIVE’s expansive outdoor cocktail bar offers Happy Hour daily from 4-7pm and innovative cocktails daily through midnight. More information is below—LMK if you need anything else!

Big Drip! A Night Of Comedy and Music – Saturday, April 29

7pm-11pm

The Egyptian’s own comedy and live music variety night! Open to the public, patrons can come enjoy a mix of entertainment from comedy sets to live music. 


Robert D’Silva Runway Show
– Sunday, April 30

6pm-9pm

Experience the Exciting, Exotic Designer Robert D’Silva and View His Entire Line For Spring 2023. Join Roberto D’Silva at his annual runway show at the Egyptian Motor Hotel, and get ready to strut your stuff! Show off your style in swimsuits, underwear, and tank tops—all designed by Roberto himself. Whether you’re looking for something sleek and sexy or daring and bold, there’s something for everyone at this event.

Don’t miss out on this incredible opportunity to see the latest fashion trends from the one and only Roberto D’Silva. Get ready to turn heads with a look that will get all eyes on you! See you there!

About Chilte Restaurant

Chilte, the hotel’s flagship restaurant for deliciously unique takes on traditional Mexican cuisine, is the first brick-and-mortar location for Co-Founder and Executive Chef Lawrence Smith, whose cuisine has been captivating local appetites through pop-ups and a food truck across town since 2020. Chef Lawrence competed on an episode of Food Network’s Chopped this year. Chilte will introduce a fresh, innovative menu at the Egyptian, including a Mole Flight, featuring three different moles inspired by Chef Lawrence’s travels to Mexico, and Elote Cheesecake, a sweet spin on beloved Mexican street corn with Mezcal, chili, fruit, corn, and queso.

About the Egyptian Motor Hotel

the Egyptian Motor Hotel, a mecca for live entertainment, hospitality, nightlife, and premium culinary offerings, opened to the public this Friday, January 27. The historic Egyptian Motor Hotel, which once thrived in Downtown Phoenix in the 1950’s before operating as a different brand for decades, has been restored on its original turf.

The Egyptian Motor Hotel is located at 765 Grand Ave, Phoenix, AZ 85007. For reservations, visit www.egyptianmotorhotel.com. Follow the hotel on Instagram at @theegyptianphx

Ticket link

Smithsonian American Table: The Foods, People, and Innovations That Feed Us

Lisa Kingsley quotes the French gastronome Jean Antheime Brillat-Savarin who famously wrote “Just tell me what you eat and I will tell you who you are,” in the introduction to her new book, Smithsonian American Table: The Foods, People, and Innovations That Feed Us that culls the vast archives of the Smithsonian Institute where just the word “food” yields tens of thousands of results. The Smithsonian, which opened over 175 years ago, is the nation’s museum, and it’s not a stretch to say that food is the nation’s passion. What Kingsley, in collaboration with the Smithsonian Institute, has accomplished is to provide snapshots of how our environment, availability of foods, and migration have played an important part in what our ancestors ate and what we eat now.

Trying a variety of foods is often called grazing, and Kingsley, who has been writing about food for more than three decades and is currently the editorial director of Waterbury Publications, a company in Des Moines, Iowa that produces and packages books for publishers, authors, personalities, and corporate brands, has created the literary equivalency in presenting a history of foods for our reading pleasure.

“The long history of hot sauce began about 7000 years ago in Bolivia, where chile peppers grew wild,” writes Kingsley in her chapter, “Food Fads & Trends,” which also includes the history of not only our addiction to fiery sauces but also explores snacking, fermentation, the craft beer movement, fad diets, the backyard cookout, and, among others, community cookbooks and sushi. The latter had a much shorter trajectory to fame and availability than one would ever expect of a dish consisting of raw fish and rice often accompanied by wasabi paste and fresh ginger.

“Propelled by an economic boom in Japan and bolstered by American hipster culture, what started as a street snack almost 200 years ago is now as likely to get as a hamburger or hot dog,” writes Kingsley who describes sushi spreading from California where it appeared in a restaurant right next to a Century 21st Century Fox studio to everywhere. That includes your local grocery store.

Trends are fascinating, but so are the other subjects in this book that are highlighted in such chapters as “Innovators & Creators.” That list would have to include Irving Naxon who applied for a patent on a slow cooker he invented in 1936. Now, out of almost 123 million households in the U.S., approximately 100 million have a slow cooker tucked away in a cabinet or pantry or even on the counter. On the opposite side of slow cooking was Percy Spencer whose application of microwave technology to cooking led to the Radarange, the first microwave oven, which was both the size of a conventional oven and sold at a costly $1295 in 1955.

In Chapter Five, we meet the “Tastemakers,” such as early cookbook authors Fannie Farmer, Lizzie Kander, and Irma S. Rombauer as well as chefs who would be the early innovators for the boom in the cult of television chef celebrities of today. Lena Richard, the host of the Lena Richard’s New Orleans Cook Book show that aired in 1948, was the author of the New Orleans Cook Book said to be the first Creole cookbook by a person of color. She would be followed by now better-known names of those early cooking shows like James Beard and Julia Child.

Each of the chapters is illustrated not only with historic and current photos of people, foods, and products but also full color photos of the 40 plus iconic recipes included in the book such as Beard’s Cocktail Canapes and Child’s Smoked Salmon & Dill Souffle. Of special interest are the sidebars such as “The Black Brewmaster of Monticello,” a reference to Peter Hemings, the enslaved chef of Thomas Jefferson.

Kingsley’s preparation, research, and organization of this book is a wonderful account of the foodways of America and how they came about, and it can easily be read from front to back or delved into according to the reader’s interest. Either way, it’s our history and after reading this you can now look at a chunk of artisan cheese, a photo of the Harvey Girls, or a plate of Korean Fried Chicken and know how they—and so many others—became part of our national food conversation.  

The following are from Smithsonian American Table.

Falafel

Serves 4.

Southeast Michigan is home to the country’s largest Arab American population. The first influx of immigrants began in the early 1900s, when — according to local legend — there was a chance encounter between a Yemeni sailor and Henry Ford, who told the sailor that his automobile factory was paying $5 a day. The sailor took word back to Yemen, where it spread. For decades, as people fled conflicts in the Middle East, many sought economic opportunities near Dearborn, bringing their food traditions with them. This recipe comes from Patty Darwish of Dearborn, whose great-grandfather immigrated from Lebanon in the late 1800s. Note: You want the texture to be somewhere between couscous and a paste. If you don’t grind the chickpeas enough, the falafel won’t hold together, but if you overgrind, you will wind up with hummus. This recipe must be made in advance.

From “Smithsonian American Table,” by Lisa Kingsley in collaboration with the Smithsonian Institution (Harvest, 2023).

For the falafel:

  • 2 c. dried chickpeas
  • 1 c. coarsely chopped fresh parsley
  • 1 c. coarsely chopped fresh cilantro
  • 1 small onion, coarsely chopped
  • 1/4 of a green bell pepper
  • 1 serrano chile, seeded and coarsely chopped, optional
  • 1 tbsp. ground cumin
  • 1/2 tsp. garam masala
  • 1/2 tsp. chili powder
  • Salt and freshly ground black pepper
  • 2 tsp. baking powder
  • Vegetable oil

For the tahini sauce:

  • 6 tbsp. tahini
  • 1 clove minced garlic
  • Juice of 1 lemon
  • 1/4 cup water
  • 1 tbsp. chopped fresh parsley

For serving:

  • Pita bread, warmed
  • Tahini sauce
  • Optional toppings: pickle spears, pickled turnips, sliced green peppers, diced tomatoes, chopped fresh parsley, thinly sliced onions

Soak the chickpeas in 3 cups of water at least 12 hours or overnight. (Be sure chickpeas are always covered with water. If necessary, add more.) Drain and rinse.

In a blender or food processor, grind beans in batches until almost smooth (see Note). Transfer to a large bowl. Add parsley, cilantro, onion, green pepper and chile (if using) to the blender. Blend until almost smooth. Add to bowl with chickpeas and stir until well combined. Add the cumin, garam masala, chili powder and salt and black pepper to taste. Stir until well combined.

No more than 15 minutes before you cook the falafel, add the baking powder and stir well to combine. Form into patties, using about 2 tablespoons of the mixture per falafel.

In a large deep skillet, heat about 2 inches of vegetable oil over medium-high heat. Cook falafel 5 or 6 at a time until golden brown on both sides. Drain on a paper towel-lined plate.

Meanwhile, prepare the tahini sauce. In a small bowl, whisk together the tahini, garlic, lemon juice, water and parsley. Season to taste with salt and pepper. Add more water if necessary to achieve desired consistency.

To serve, place falafel in the middle of a pita bread. Add desired toppings and drizzle with tahini sauce. Fold and serve.

Lena Richard’s Crab a la King

  • 6 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 1 c. light cream or half-and-half
  • 1 c. whole milk
  • 8 oz. lump crabmeat
  • 1/2 c. sliced mushrooms
  • 3 tbsp. finely chopped green pepper
  • 3 tbsp. chopped pimiento
  • 1 tsp. Coleman’s dry mustard
  • Kosher salt and freshly ground black pepper
  • 2 large egg yolks, beaten
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. dry sherry (optional)
  • 4 puff pastry shells, baked according to package directions

In a medium saucepan, melt butter over medium-low heat. Add flour and whisk until combined. Slowly whisk in cream and milk. Add crabmeat, mushrooms, green pepper, and pimiento. Add dry mustard and salt and black pepper to taste. Bring to a simmer and cook for 5 minutes. Reduce heat to low.

Add eggs and lemon juice. Turn heat to medium and cook, stirring frequently, until thickened, 3 to 5 minutes. Stir in sherry, if desired.

Serve in puff pastry shells.

Radaranger photo courtesy of radarange.com

This story originally appeared in the New York Journal of Books.

Celebrating Ancient Grains: Heritage Baking Cookbook

            A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.

          “I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.  

          But that wasn’t enough for King, who in 2013 opened Hewn Bakerywith partner Julie Matthei in Evanston, Illinois and is the author of Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour with Amelia Levin (Chronicle Books).  For her hand foraged breads she wanted to harken back to the grains of a century or so ago instead of using the homogenous flour currently turned out by big corporate mills.

          What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.

          “There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.”
          The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral.  Take Marquis, a hard red spring wheat first introduced in Canada in 1895.  It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.

          But her years during historical research paid off.  Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds  King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.

          “That way we can grow more and share with other farmers,” she says.

     Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas   Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.

     Why did these varieties disappear, I ask King.

     “After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”

     It was all about efficiency and mass production.

     “General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”

     Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.

     But she enjoys the challenge of finding farmers who are growing them.

     “There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”

Heritage Corn and Berry Muffins

Excerpted with permission from Heritage Baker by Ellen King

Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.

Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI  800-456-7694.

DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.

Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.

Janie’s Mill in Askum, Illinois offers a wide variety of flours including Organic Black Emmer, Organic Einkorn, and Organic Red Fife Heirloom Flour as well as other products such as Whole Organic Spelt Berries, Organic Bloody Butcher Cornmeal, and Organic Turkey Red Flour among many others.

Batter:

  • 2/3 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/3 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsalted butter, melted
  • 13/4 cups sifted heritage flour, such as White Sonora or Richland
  • 1/2 cup fine-milled Floriani Flint or other heritage cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons fine sea salt
  • 1 cup  strawberries, quartered, or blueberries

Streusel Topping:

  • 1/4 cup lightly packed brown sugar
  • 1/2 cup stone rolled heritage oats
  • 1 tablespoon unsalted butter, at room temperature

Preheat the oven to 350°F. Butter a 12-cup muffin pan.

To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.

Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.

To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.

Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.

Hewn in the News:  Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour.  Click here to read Midwest Living Magazine’s “Best of the Midwest.”  Click here to watch  Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago.  To learn more about their expansion to Libertyville, click here.

Photos by John Lee reprinted with permission by Chronicle Books. Additional photos by Siege Food Photo, Kailley Lindman and Julie Matthei

Try One or All of These 11 Great Cakes in Honor of Duncan Hines

My friends at Mindy Bianca Public Relations tell me they love representing Bowling Green, Kentucky for many reasons, but at the top of their list is the fact it’s the hometown of Duncan Hines. Most of us know his name from boxed cake mixes sitting on the grocery shelves, but that’s just part of his story as Mindy would say. Here’s a big wedge of American pop culture for you … perhaps best served with a tall glass of milk.

Duncan Hines was a traveling salesman who didn’t know much about cooking but knew a lot about good food and he kept notes during his travels and made recommendations for fellow travelers. His notes became books and his books became best sellers with names like “Adventures in Good Eating” and Adventures In Good Cooking And The Art Of Carving In The Home Tested Recipes Of Unusual Dishes From America’s Favorite Eating Places. Mindy and her team selected these cakes in homage to Hines who was born on March 26, 1880. And these aren’ts any old cakes, they’re confectionary marvels that will make you want to hit the road!

Bundt Cake from The Cake Shop at Boyce’s General Store, Bowling Green, Kentucky

         Let’s start close to where Duncan Hines himself did … right near Bowling Green, Kentucky. Boyce’s General Store is a foodie heaven, serving as the kitchen and retail shop for two phenomenal dessert bakers, The Pie Queen and The Cake Shop. Though the dynamic duo who bake the cakes create all sorts of flavors – the display case simply makes your mouth water – we’re most intrigued by the bundt cakes. No matter which flavor you get, you can expect a cake that’s moist and rich and covered in a cream cheese glaze. If you don’t need to serve 10 to 12 of your closest friends, go for the mini sampler, which features one each of chocolate, apple spice, snickerdoodle and red velvet.

7-Layer Caramel Cake from Caroline’s Cakes, Spartanburg, South Carolina

For years, Caroline’s Cakes has been sending its delicacies out through their successful mail-order service. Last year, though, the bakers finally opened a storefront along Beaumont Avenue in Spartanburg, meaning that visitors to this town along the northern border of South Carolina can finally walk into a shop for an immediate taste of one of the city’s most delicious exports. The 7-Layer Caramel Cake features – surprise! – seven layers of moist yellow cake crowned by melt-in-your-mouth caramel icing. It’s a Southern classic that has achieved ultimate success: making it to Oprah’s list of favorite things! (It’s on our list of favorite things, too, but we know that doesn’t carry nearly as much prestige as Oprah’s.)

Hummingbird Cake from Lola

Historic downtown Covington, Louisiana Northshore

  When Hurricane Katrina blew through Louisiana in 2005, Keith and Nealy Frentz, who were both sous chefs at the world-famous Brennan’s restaurant in New Orleans, found themselves out of work. They evacuated to Keith’s hometown of Covington and opened their own restaurant just a year later. It’s hard to decide on the very best meal at Lola – we can confirm that everything on the menu is delicious – but one thing is certain: You must end that meal with a piece of hummingbird cake. Nealy uses her grandma’s recipe to craft this moist banana cake that’s filled with chunks of juicy pineapple and a dash of cinnamon. It’s all topped off with a decadent cream cheese icing, ensuring that both the fruit and dairy food groups are beautifully represented. Hooray for Nealy’s take on the food pyramid!

Lane Cake from The Hummingbird Way Oyster Bar

Mobile, Alabama

         Lane Cake was invented by Emma Rylander Lane more than 100 years ago as an entry in Alabama’s state fair, with its recipe being officially published in a cookbook in 1898. It entered popular culture through multiple mentions in Harper Lee’s 1960 novel To Kill a Mockingbirdand it ultimately bumped hummingbird cake (sorry, Nealy!) out of the way to become Alabama’s official state dessert. The cake gets its incredible flavor from its rich icing, which is made with chopped pecans, golden raisins, coconut and Alabama whiskey and then spread between layers and layers of moist cake. Chef Jim Smith, proprietor of The Hummingbird Way Oyster Bar, one of Mobile’s favorite restaurants, is the former executive chef for the State of Alabama … so we can confirm he knows his way around the state’s favorite dessert.

Italian Cream Cake from Cajun Pecan House

Cut Off, Louisiana, part of Louisiana’s Cajun Bayou

The MBPR team is proud to represent an array of Southern destinations, and you’ll see a running theme among them when it comes to their baked goods: moist cake, some sort of fruit or nut, cream cheese icing. Our favorite selection in Lafourche Parish, Louisiana, aka “Louisiana’s Cajun Bayou,” is the Italian Cream Cake from the charming Cajun Pecan House. The place lives up to its name and tosses pecans on and in pretty much everything. Lots of folks come here looking for a pecan pie or a praline – both of which are delicious – but the bakers also put plenty of their namesake nut into a yellow cake batter that’s made extra-moist by the addition of coconut. Then they slather it in a rich cream cheese icing that’s topped with additional coconut and – you guessed it – more pecans! It feels more Southern than Italian to us, but we are NOT complaining!

Caramel Cake from Deep South Cake Company

Orange Beach, Alabama

Orange Beach, Alabama

         Your sweet tooth will get quite a workout at the Deep South Cake Company, which is home to a dazzling array of cakes and cupcakes. But the winner by a landslide – the bakery sells at least 1,400 of them between Thanksgiving and Christmas alone – is the legendary caramel cake. Shannon Rumley and her team put a lot of time and energy into this cake, which features a burnt sugar icing that Shannon’s mother and grandmother taught her how to make when she was just a kid. Achieving the proper consistency for the icing requires constant stirring, so this cake truly is a labor of love. If you’re not into caramel – or if you’re loyal to Caroline’s Cakes (see above) and feel guilty eating a caramel cake from anywhere else – don’t fear: Shannon’s second-best seller is a strawberry cake that cuts the sweet with a little zip from the berries.

Pink Champagne Cake from Spark’d Creative Pastry

The bake shop at the historic HOTEL DU PONT in Wilmington, Delaware

         Speaking of strawberries, how about that classic romantic combo of berries and champagne? There’s a lot to love about a stay in the historic HOTEL DU PONT in downtown Wilmington, but we think that being just a few paces away from the offerings at Spark’d, the hotel’s bake shop, is one of the strongest motivators for booking a room here. The Pink Champagne Cake is the delightful merger of strawberry cake, strawberry jam and Champagne buttercream icing. With a little advance notice, the hotel’s pastry team is also happy to create a custom design to ensure that the cake you order is perfectly suited to its recipient.

Gingerbread Cake from Mrs. Johnnie’s Gingerbread House

Lake Charles, Louisiana

         A Louisiana bakery that proves that so-called seasonal cakes are amazing all year round is Mrs. Johnnie’s Gingerbread House. Locals know – and visitors are finally discovering – that gingerbread is appropriate for every season, not just Christmastime. This low-key shop, which is easily mistaken for a neighborhood home, is hidden in plain sight. But those in the know (many of whom learned about the Gingerbread House thanks to a viral TikTok video last year) can tell you that this popular establishment offers a special cake that throws one heck of a Christmas party in your mouth. Leona Guillory Johnnie, the original owner of the bakery, spent 40 years perfecting the recipe. Today her son, Kevin Ames, continues her legacy, also serving traditional tea cakes and an array of pies.

Pinch Me Round from Jamaica

Mrs. Johnnie’s Gingerbread House

Lake Charles, Louisiana

Look for the “Cake Man” on the beaches of Negril during a stay at Sunset at the Palms

         It’s not gingerbread, but some people swear that ginger is the magic ingredient in a dessert that our client resort in Jamaica turned us on to. It’s called “gizzada,” but it also goes by the nickname “Pinch Me Round.” Though it’s technically more of a tart than a cake, the fact that a guy called the “Cake Man” sells gizzadas during his rounds on the beaches of Negril convinced us that the dessert warrants a spot on our list. Each islander has their own spin on this classic Jamaican dessert, which features a pinched pastry shell filled with plenty of sweet, grated coconut. Some bakers like to add a touch of ginger to give it a little kick. The dessert is said to have originated among Portuguese Jews who came to Jamaica to escape persecution, but over the years the Jamaicans have made the dessert truly their own. In fact, they say that the shape of the treat will remind you of the shining sun you’ll see on your trip to the island.

Tricia’s Jamaican Rum Cake from Market Wego

Westwego, Louisiana, in Jefferson Parish

         If you can’t get to Jamaica right now, you may be able to live vicariously with a visit to Market Wego, a proper Cajun market in southeastern Louisiana. Its owner, River Shay, says her grandmother, Tricia, simply loved visiting Jamaica. On each of her trips, Tricia liked to sample the island’s rum cakes. Over the years, she took what she loved about each variation to create her very own recipe. Her cake truly pays homage to Duncan Hines, because Tricia swore by using only a Duncan Hines cake mix as the base … and then adding an extra splash of rum at the end. Her recipe is still used to this day, and patrons order the cake at all hours – breakfast, lunch and dinner!

Flower Cupcakes from Dollywood

Pigeon Forge, Tennessee

         Dolly Parton’s theme park is known for its delicious meal offerings – around here, “park food” means way more than hot dogs and funnel cakes – but during Dollywood’s annual Flower & Food Festival (this year held April 21 through June 11), the culinary team really steps up its game to make foods that are as attractive as they are tasty. One of our favorites is the collection of “flower cupcakes” available at Spotlight Bakery near the park’s entrance. Each flower cupcake is a beautiful work of art that celebrates the natural beauty of the park, which is nestled in the Great Smoky Mountains of East Tennessee. And to bring it full circle, Parton recently collaborated with Duncan Hines’ namesake company, resulting in her very own line of cake, muffin and biscuit mixes.