Posts by jpritscher

December Newsletter 2018

Posted by on Dec 4, 2018 in Newsletter | 0 comments

Chicago Style What do you think of when you hear “Chicago Style”? I bet the first thought that comes to your mind is deep-dish pizza or a hot dog! That is the path that most people go down when it comes to food called “Chicago style.” The big, buttery crust of a deep-dish pizza where two slices are always enough. It’s a toss-up between Lou Malnati’s or Pequods for me. Or is it the Vienna Beef® hot dog with the salad on top and the bright green relish, hot peppers and that dash of celery salt, among other things (A big NO to Ketchup-you never put it on a...

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November Newsletter 2018

Posted by on Nov 1, 2018 in Newsletter | 0 comments

The Cookbook Looking around my office and home, I know I am always within arm’s reach of a cookbook or culinary reference of some kind. I have amassed quite a few books over the years, from first editions of the chefs of today to copies of books from a different time, of which I find particularly of interest. There are plenty of other ways to find information. I know all of you have looked on the internet for a recipe or fact about something. This process of looking at the “now” has one flaw-it is now, and you have no reference regarding its strength as a source. That...

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October Newsletter 2018

Posted by on Oct 2, 2018 in Newsletter | 0 comments

“What’s in a Bowl of Soup” Moments of contentment come to you in the strangest ways. Seeing your children succeed in school and sports, enjoying the time you have with your family at the table or just watching the changing hues of the fall sun setting low in the sky. It can all put you in a great mood, feeling good about that unique time and place. That little capsule of your life, of relaxation and feeling satisfied, is what we all long for. However, life can get in the way, and then you are instantly back to the realities of the rest of your day. Moments are fleeting;...

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September Newsletter 2018

Posted by on Sep 5, 2018 in Newsletter | 0 comments

“Flounder to the Food King” The journey of learning and gaining knowledge is an important part of my life. I find that my knowledge comes from many sources-dining, reading, and cooking. However, I have found one alternative way to learn about food. I have a passion for walking down the aisles of groceries stores around the world when I travel. It is mind-blowing what you may see. Retail malls are the same around the world; it’s just one global brand after another-Riyadh, Warsaw, or Shanghai, it’s the same stuff. However, grocery stores and corner markets have a...

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August Newsletter 2018

Posted by on Aug 1, 2018 in Newsletter | 0 comments

“Chowda” Growing up in New England, I was fortunate to be brought up on the nuances of chowder. The conception of chowder outside of New England is a heavy roux-based soup with potatoes, clams and cream. However, good chowder is not always that simple and ubiquitous as you may think. There are many stories of its history and various versions from around the region. In culinary school in the early 80s, we were taught what a chowder must contain, and from there you could create the various regional versions. Think of bacon, potatoes and onions in a similar fashion to the holy...

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