WOW — we were definitely hit by the dog days of summer this past week!  However, this weekend plans on bringing us a cool down so we can wrap-up another summer month filled with lots of good eats and more!  Are you ready?

Come experience traditional Mediterranean dishes at the 33^rd annual Taste of Greektown Festival this Saturday and Sunday along Halsted Street from Adams to Van Buren Streets in the West Loop neighborhood.  Of course, the neighborhood’s acclaimed Greek restaurants are the stars of the show cooking up lots of tasty dishes.  But there’s more to help you experience Greek culture first-hand with lively Greek bands, Greek dance troupes, unique shopping, family friendly on-site activities such as a gyro eating contest, and more as you celebrate Hellenic cuisine and culture!

Chicago’s very own James Beard Award winning food journalist Steve Dolinsky is hosting the 2^nd annual Pizza City Fest this Saturday and Sunday at The Salt Shed (1357 N. Elston Ave.) in the West Town neighborhood.  Twenty different pizza makers will be on hand each day representing 10 different styles of pizza such as deep dish, stuffed, tavern, Sicilian, and others.  Plus, educational seminars on pizza and dough making with leading pizza pros will be featured as well as sides, salads, desserts, and live entertainment.  And all this for one price!

The glorious taco is taking the spotlight again this year at the 10^th annual Lakeview Taco Fest this Saturday and Sunday at the Southport Corridor (Southport Ave. & Addison St.).  Over 10 local restaurants will be serving delicious creations of their take on this fav tortilla-wrapped dish.  While chowing down, guests can also enjoy live music on two music stages, Mexican wrestling, special beer pairings, and a kids’ zone!  Don’t forget to text your vote for Chicago’s “Best Taco!”

Calling all dog lovers! The Great American Dog Show takes place this Saturday and Sunday at McCormick Place (2301 S. King Dr.) in the South Loop.  Meet, pet, and play with over 200 different dog breeds.  Watch amazing tricks, agility, obedience, and dock diving demonstrations.  See famous dogs from around the country compete for Best in Show.  Browse around to find unique products and gifts for your pooch at the Vendor Village.  Get personal tips from top dog trainers, breeders, and vets.  Plus, kids can also enjoy free face painting, bouncy-houses, and kids only dog rings in the Kids’ Zone.  As the saying goes, there’s something for everyone at this show!

Just when you thought Chicago’s traffic couldn’t get any worse, here comes the Chicago Triathlon this Saturday and Sunday which means street closures!  The first race is the protected harbor Swim.  Then it’s on to a multi-level, scenic, flat Bike ride that is 100% traffic-free down Lake Shore Drive and then wrapping up with a rousing Run through the Museum Campus and the Lake Front Path finishing in Grant Park.  Also, there are different courses for athletes of all levels, so everyone gets to experience the Chicago Triathlon on the shores of Lake Michigan!

Chicago’s only free chalk art festival Chalk Howard Street takes place this Saturday (11 a.m.-8 p.m.) on Howard Street between Paulina Street and Ashland Avenue.  Be prepared to tour some of the best and most amazing 3D chalk designs by internationally renowned artists.  Then enjoy some food, drinks, live music and more!

Sue Moss and Dean’s Team Chicago

“WARNING: MAY CAUSE DROOLING”

You have been forewarned! 

According to HolidayInsights.com, Iconic American Restaurants Day, on Thursday August 24, celebrates the many great restaurants in this country, and the outstanding staff that works hard to make your dining experience pleasurable. 

We’ve profiled many iconic Chicago restaurants for this column, and today, we’re celebrating the Near West Side’s Manny’s Cafeteria & Delicatessen,  aka, ‘Manny’s Deli,’ which has endured 81 years and is still going strong. 

According to Wikipedia sources, Manny’s traces its history back to 1942, when the brothers Jack and Charlie Raskin opened the Purity Deli at Van Buren and Halsted Streets. After World War II, Jack Raskin purchased a business known as ‘Sunny’s.’ To save money, Raskin chose to name his new restaurant “Manny’s,” after his son, thus requiring only two letters to be replaced. They moved into their current location in 1965, serving kosher meals to generations of Chicagoans. 

And despite a pandemic scare a couple of years ago that Manny’s might be no more, four generations later, the business is still family-owned and run by Ken Raskin. 

Known for their Corned Beef Sandwich

You don’t go through 1,000 pounds of corned beef every day without building a reputation. Manny’s Corned Beef Sandwich is itsreason for being. The sandwich is made with nine ounces of brisket, pickled with garlic and other seasonings, thinly sliced and piled high in between two slices of fresh rye bread.

Breakfast lovers will enjoy their Breakfast Reuben, served with two eggs, corned beef, sauerkraut, Swiss cheese, a potato pancake and a side of 1000-Island dressing. Another unusual combination is their Matzo Brie, their famous fried matzo, served scrambled or pancake style, with onion, salami or corned beef. 

More traditional offerings include their Lox & Bagel, which has nova lox served with tomato, onion and cream cheese. I’m always a sucker for Manny’s Thick Challah French Toast, served with your choice of bacon, turkey bacon, turkey sausage, ham, sausage links, corned beef hash, corned beef, pastrami, salami or turkey (how to choose? They’re all good!) 

Other Reasons to go to Manny’s 

I’d recommend what the Food Network’s ‘Jewish food specialist,’ Ted Allen, calls “a classic.” He says Manny’s Noodle Kugel is a “great way to gain a lot of weight.” The Food Network says “kugel in itself merits a trip to Chicago, but diners nationwide head to Manny’s for all the tasty Jewish fare, including the chicken soup and massive corned beef sandwiches.”

Other reasons to visit include their Veggie Ruben-on grilled rye, with Swiss cheese, sauerkraut, and a veggie patty, served with 1,000-Island dressing. Or, the WHAT AM I, CHOPPED LIVER? Their original corned beef piled high topped with chopped liver.  Or, THE CHAZZER, with corned beef and pastrami piled high on rye with cole slaw and muenster cheese and a side of 1,000-Island dressing. 

Recent Google reviewers couldn’t agree more:

“The food is just like I remember and appreciate,” wrote one. “The corned beef sandwich was meaty, flavorful and didn’t have too much fat. The Matzo ball soup was excellent and the two added kreplach were fantastic. Finally the potato pancake was crunchy and flavorful with onions. I had the beets for dessert and they were great.”

“Best corned beef sandwich on the planet,” wrote another. “Piled sky high and served in the same style as they did in the sixties. Nothing has changed (except the price). Still, it is worth every penny. An authentic old-time Chicago experience remains available at Manny’s.”

Manny’s Deli is located at 1141 South Jefferson Street. Daily specials are too numerous to list here. Just go! They are open Sunday-Monday, 9:30am 3:30pm, and Tuesday- Saturday 9:30am-8pm. For more information, click here. 

Alison Moran-Powers and Dean’s Team Chicago

The kitchen is the place where we cook, entertain, do homework, and even surf the web. We want it to be functional, but we also want it to be stylish, too. Luckily there are some easy ways to tweak your kitchen to breathe new life into it. Consider the following simple projects to enhance your kitchen space.

1. Reface the Kitchen Cabinets

Building new cabinets from can be an expensive and labor-intensive endeavor. You can make just as much of a difference by sanding and repainting the surface of your cabinets to breathe new life into them.

2. Change the Cabinet Hardware

Replace all those dated knobs and pulls with brand new ones. There are so many variations on the market these days that you can create a completely unique look to your kitchen with the simple change of your cabinets’ hardware.

3. Install a Backsplash

You don’t have to be an expert to have an amazing backsplash. Consider peel-and-stick variations, or simply paint the space to change up the look.

4. Add Storage to the Backsplash

If you don’t like the thought of leaving your backsplash bare, consider using that valuable space for storage. Add a system that allows you to hang your pots, pans and utensils to maximize your wall space and expand your storage options. 

5. Choose a New Kitchen Sink

Out of all the components in the kitchen, your sink is likely used the most. There are so many options available as far as style, size, width, depth, color, and material.

6. Swap the Kitchen Faucet

A faucet is very practical in nature, but it can also work wonders at enhancing the esthetics of your kitchen. Modern faucets have more features that make washing the dishes a lot more efficient while improving the looks of the space at the same time.

7. Change the Countertops

Granite, marble, laminate, concrete, quartz, butcher block . . . the options are vast. A new countertop can make a huge difference.

8. Install New Lighting

Hang pendant lamps over an island, line the cabinets with under-mounted LED light strips, and swap old fixtures with more impressive ones.

9. Add Seating

If you’ve got an island or a ‘peninsula’ in your kitchen, add some bar stools if space permits. It’ll make a great place for quick snacks and great conversations.

10. Create Charging Station

Everyone in the home has their own digital device these days. Instead of leaving a tangled mess of wires in the corner, come up with a creative way to house your devices while hiding their associated wires for a cleaner, clutter-free look.

“ Look! Up in the sky! It’s a bird! It’s a plane!” 

Is it Superman? Well, the pilots and parachutists certainly are! 

But Chicago’s Air and Water Show, best seen from North Avenue Beach, 1600 N. Lake Shore Drive, is the largest FREE show of its kind in the United States, via Choose Chicago. On Saturday, August 19 and Sunday, August 20, from10:30am through 3pm each day. You can view it along the lakefront from Fullerton to Oak Street, with North Avenue Beach as the focal point.

Before the weekend… 

As Chiff.com suggests, for a sneak preview, the headliners practice their stunts (weather-permitting) over the city on Friday, August 18. The weekend then bring scores of food vendors to the shoreline to hawk everything from nachos to hot dogs for audiences who usually come for the duration of the official show. “If you want to beat the lines,” they suggest, bring plenty of snacks and a bottle of water along.”  Also, they say ,don’t forget the camera, binoculars, sunscreen and, if you’re hearing sensitive – EARPLUGS. Those low-flying supersonic stunt planes are LOUD.”

In the Beginning… a budget of $88

According to Wikipedia sources, the Chicago Air & Water Show began in 1959, directed by Al Benedict, a Chicago Park District Supervisor at Lakeshore Park. Held at Chicago Avenue and Lake Michigan, the show was titled the Lakeshore Park Air & Water Show, and was a part of a “Family Day” celebration for children enrolled in the Chicago Park District’s day camp program. The budget was $88, and the show featured a Coast Guard Air Sea Rescue demonstration, water skiers, a water ballet, games and a diving competition.

The following year, the U.S. Air Force Thunderbirds and Golden Knights Parachute Teamperformed to a huge crowd and the event became a Chicago summer tradition. Later on, the U.S. Navy Blue Angelsjoined the show. 

Eventually, the show was renamed the Chicago Park District Air & Water Show, expanded to two days, and moved to its current location at North Avenue Beach. The event has been managed by the Department of Cultural Affairs and Special Events since 1994.

The aircraft take off and land at Gary/Chicago International Airport in Gary, Indiana. All pilots perform stunts over the water in a set area known as a “safety box”. This area extends from the lakefront shoreline out to a section on Lake Michigan where recreational boats and kayakers line up for an alternate vantage point.

A Personal Remembrance… 

I was set to go up with the Golden Knights and report back to my newspaper in 2015. However, my flight was cancelled when, tragically, an Army parachutist died from injuries suffered after he collided in midair with a member of the Navy Leap Frogs team during a group maneuver. My heart went out to his family, and my story, of course, focused on the tragedy and its aftermath.

In 2023… 

As ABC7 reports, featured military performers for the 2023 Air & Water Show  include: US Air Force F-16 Viper Demo Team, US Air Force Heritage Flight Demo Team (P-51 Mustang), US Air Force C-17 Globemaster III Demo Team, US Air Force/Air National Guard A-10 Thunderbolt II (x4), US Air Force/Air National Guard KC-135E Stratotanker, US Navy F/A-18F Super Hornet “Rhino” Demo Team, US Navy Legacy Flight Demo Team (A-4B Skyhawk & FG-1D Corsair), US Coast Guard MH-65D Dolphin Search & Rescue Demo. For more information, click here. 

Alison Moran-Powers and Dean’s Team Chicago

This time of year, the number of fresh vegetables is more than you can possibly consume or give away! In our mother and grandmother’s day they would of course can their excess produce. I know many people are bringing this back, but I’ve never really had the time or inclination. If you’re like me and don’t want to do that, check out online how you can safely can food. Go to https://nchfp.uga.edu. It’s the National Center for Home Food Preservation. 

I choose the easier method of freezing. Most vegetables like beans, peas, and carrots freeze well. They do need to be blanched first. Blanching is quick cooking in salted boiling water. Bring a large pot of water to a rolling boil. Add a teaspoon of salt. Drop in cleaned and trimmed vegetables. Cook for two minutes and remove with a spider or slotted spoon to a bowl of ice water. Dry on paper towels till cool. Put in quart size freezer bags and freeze flat. They can be used like any other frozen vegetable. 

For tomatoes there are several ways. For all recipes you will need to skin them first. Bring a large pot of water to a rolling simmer. Cut a small X in the bottom of each tomato and place in the water. After a minute or so you will see the skin start to loosen. Remove and place in a water bath. When it’s cool, core, quarter and place in quart size freezer bags. This size is equal to a 29 ounce can of whole tomatoes and can be used as such. Fresh tomato sauce is also easy to make and freeze. Sauté one chopped medium onion in 3 tablespoons of extra virgin olive oil. When the onions are soft add 3-4 cloves of finely minced fresh garlic. Cook for an additional two minutes. Add tomatoes along with 1 teaspoon of oregano and salt and pepper to taste. This freezes well and can be used anytime you would like marinara!

Herbs can be preserved in several different ways. Whether you grow your own or buy at the farmers market, you know they lose their freshness quickly. Herb butters are delicious and can be used in many applications from vegetables and meats. Wash dry and chop fresh herbs of choice before adding to softened, unsalted butter. It’s best to use premium butter as they have less water and more butterfat which freezes better. Form into a small log with parchment paper. Twist the ends and overwrap with foil, then freeze. 

Make herb ice cubes for stews, soups and gravies. Fill ice cube trays half full of filtered water and clean, chopped fresh herbs, then freeze. Fill the rest of the way with filtered water and freeze again. The two-step process is necessary because the herbs float. Herb vinegars are also delicious and easy to make. Add cleaned, whole herb sprigs to red wine vinegar. Keep in a dark place out of the light. Herb oil is also good, but always store it in the refrigerator as moisture from the herbs can cause bacteria growth. Use in a month or two.

Does anyone else have any other ideas for easy vegetable preservation?

Kathleen Weaver-Zech and Dean’s Team Chicago