Remembering the people of Eli's, The Place for Steak

This is the most difficult blog post that I have written this year. Because this is the last post of the year, I'd like to say something interesting, profound and memorable. Yet, the truth is, this is as easy for me as remembering one single employer, the Schulman family and the incredible people that created one of the largest specialty bakeries in the US, Eli's Cheesecake.

I only had the opportunity to meet Eli Schulman himself once or twice as a guest, before I actually worked at the restaurant. The interesting thing about great people is that what they create in their life, outlives their actual life span and continues to thrive in the spirit of their name; In this case, the philanthropic and community work of Eli's son Marc Schulman.

By chance, I ran into a coworker from Eli's, James aka "sweet baby James" at an El stop a while back and he told me a story. A story about Herman Vaughn, one of the people I will never forget. You see a guest didn't order, he TOLD you what you were having for dinner. Ladies usually had a small Filet, Gentlemen a New York Strip. Believe it or not but this worked really well for him.

Herman, or "Fish" as we called him, still works for Marc for special events at the bakery. I estimate that Fish is likely at least 90 years old by now and for an industry that is highly age discriminate, this is heartwarming for me. Clearly Marc shares Eli's passion and loyalty to his employees, another rarity in today's environment.

As you can probably figure out by now, What I remember most about the restaurant is not the celebrities and politicians that were our regular diners, but the staff that I worked alongside, all of them contributing to the magical experience that Eli himself had created.

I remember Bea Brady and Paul Brown the best, as I partnered with them when I was promoted to Wine Steward, to fill in for Ramon on his nights off. This was when I enjoyed the privilege of greeting our celebrity clientele at the door. Exactly like a private club, we had to know all of guests by their face. This was no easy task, and why it required three of us plus Mrs. Schulman occasionally to step in to lend a hand.

My favorite servers were Willie Green and Fred House, exact opposites in stature, one short, the other tall, each with the well developed lineage of a private club server, namely The Standard Club. In fact most of our service staff also worked at private clubs, one of the reasons we were able to provide world class service and create an exceptional dining experience.

Another of my favorites was Jesse, who was my front waiter when I was a back server. We always had the front station, a popular place for our regulars like, former Governor James Thompson, Burt Natarus, George Dunne, Jesse White, John Johnson and family, Roland Burris and the late CEO of Bally, Bill "BT" O'Donnell, (whose generosity bought my first computer and paid at least one trimester at Devry as he always tipped with $100 bills, several if he liked you). There were many others but I am trying to keep this short and not name drop like like Perez Hilton.

By day, I worked at The Metropolitan Club in the Sears Tower. I like to say I personally reached great heights, literally and figuratively from these two jobs alone. After all, how many service staff can state they waited on Marilyn Miglin or the Governor, TWICE in one day, at two different establishments.

I also think the fundamentals of twitter was founded at Eli's, because somehow any famous person or event at the restaurant somehow made it's way quickly into Kup's column, written by the famous Irv Kupcinet, even if Kup and his wife did not dine at the restaurant that night.

My favorite celebrities were Orion Samuelson and Jack and Pat Brickhouse. When they walked in the door they seemed to make time stand still, while everyone in the room would stop talking and hope they would stop at their table for a moment. Frank Sinatra also made time seem to stand still in his presence.

Last but not least I remember the music of Hal Roach and Marie who played piano and entertained. As I celebrate the New Year with my family I am going to take a moment and close my eyes and try to remember Marie singing the Patsy Cline favorite "Crazy", or Hal singing "Sunny Side Of The Street", or "How Do We Keep The Music Playing". Somehow I think this is going to be easy, as Eli's, The Place For Steak was a special place and part of the reason Eli's Cheesecake is still around today and the favorite of millions, including several recent Presidents.

As the warm days of summer end there is really nothing more comforting than a bowl of potato soup. This is my recipe with a bit of spice!

Strawberry Dream Scones

My market still has beautiful ripe fresh strawberries so I decided to make some scones. My scone recipe is intersection between puff pastry and scones. Almost like a croissant with buttery layers so they don't need any butter or jam.

Roasted Poblano Potato Soup

Warm and comforting flavors of roasted garlic, roasted tomato, roasted poblano & aji amarilla chile and a touch of bacon spice up an old favorite. Recipe video coming soon!

Malted Buttermilk Pancakes

These are absolutely the fluffiest, most AMAZING pancakes you will ever make. The only thing that makes them any better is a touch of pure maple syrup! What many people don't know is that buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.

Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk and is actually a healthy addition to your diet when consumed in moderation.

Don't forget Pecorino Romano!

What you may not know about pasta.

• Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles. Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy. 
• Pasta is very low in sodium and cholesterol-free. Per cup, enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.
• Pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of daily calories to come from carbohydrates. 
• Pasta has a low Glycemic Index (GI) so it does not cause sugar in the blood to rise quickly. The GI measures how rapidly a carbohydrate triggers a rise in blood sugar – the higher the number, the greater the blood sugar response.

Four or five tablespoons of Fresh Tomato Sauce and a couple of fresh eggs and in less than three minutes you have a simple delicious breakfast! I usually use a tablespoon of butter or olive oil to keep the eggs from sticking and medium heat COVERED in a non-stick skillet for three minutes and you will have perfectly poached eggs. Optional is something spicy like Aji Amarillo paste or a hard grating cheese with some fresh herbs.

Season with salt and fresh ground pepper to taste and you have a nutritious and simple breakfast!

Tomatoes are the richest source of lycopene in the diet, accounting for nearly 80 percent of lycopene intake. Tomatoes are also high in: vitamins A, C, E, K, and B complex, potassium, manganese, copper, iron, chromium, beta-carotene, fiber and tryptophan.

In my kitchen I don't throw anything away. This is some leftover fresh pasta I had made the night before, a perfectly ripe avocado, Aji Amarillo and two fresh eggs scrambled.