Go Nuts. Two Days Slated to Honor the Pecan – August 20 and 21 Celebrate with a Delicious Delightful Pastries’ Chocolate Pecan Burbon Pie

If you’re a fan of pecans, you’ll go nuts about two upcoming holidays. Tuesday, August 20 is National Chocolate Pecan Pie Day. And, if that isn’t good enough, Wednesday, August 21 is National Pecan Torte Day.

Delightful Pastries is celebrating at all three of its locations (Chicago French Market, N. Wells St., and Jefferson Park) by offering their delicious Chocolate Pecan Bourbon Pie ($5.25/mini pie; $25/8-inch pie) by executive pastry chef and owner Dobra Bielinski (recipe below). Delightful Pastry also has the Chocolate Pecan Pie available without Bourbon.

Here’s a tidbit that will pique your interest. Did you know that pecans contain zinc, which boosts testosterone? Zinc is the reason people think oysters are aphrodisiacs. We bet you’re in the mood for a slice now!

Not just for Thanksgiving, pecan pie is a Southern staple and for good reason. There’s nothing quite like the smell of its warm, buttery crust and gooey, nutty center coming out of the oven.

The origin of the pecan pie is a little flaky.  Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than 1897, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

Whatever the history, it holds a well-deserved spot on your dinner or lunch menu.

Most pecan pie recipes call for a mix of eggs, butter, sugar, vanilla, salt and syrup or molasses poured into a pastry shell. Adding melting chocolate or bourbon are popular variations of the classic. Regardless, a scoop of fresh vanilla ice cream is always a welcome addition.

Delightful Pastries’ gives it a welcoming twist, adding bittersweet chocolate and bourbon to make a perfect pie for any occasion.

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Delightful Pastries’ Chocolate Pecan Bourbon PieChocolate Pecan Bourbon Pie

By: Executive Pastry Chef & Owner, Dobra Bielinski

 6 ounces butter, at room temperature
1 cup brown sugar
3/4 cup corn syrup
1/4 cup molasses
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
3 tablespoons all-purpose flour
6 ounces pecan halves
6 ounces bittersweet chocolate, chopped
2 tablespoons bourbon
1 9-inch pie shell

Preheat the oven to 375 degrees.

In an electric mixer, beat the butter with the sugar till smooth. Add the corn syrup and molasses, then the flour and mix well.

Beat in the eggs one by one, scraping down after each egg; add the vanilla extract and salt. Fold the pecans and chocolate by hand, add the bourbon.

Bake for 45 to 60 minutes, till the top is dry and the filling is barely jiggling. Let cool. 8 servings.

 

The Joke’s on You. Art You Can Laugh At Opening at Ready Coffee’s ORNOT Gallery August 21

Art can be funny — sometimes inadvertently — but rarely do we see a show pointedly dedicated to funny art, especially at a coffee shop! But Art You Can Laugh At, hosted by resident comedian Nathyn Gibson at Ready Coffee’s ORNOT Gallery (1562 N. Milwaukee Avenue, Chicago, 773-360-7041) is set to open August 21. Packed with local and regional comedians, this is one comedy show not to miss. Get READY to revel in silliness with the sole purpose of making us guffaw and hiccup, laugh until we cry, and maybe even roll on the floor with laughter. The showcase is complimentary to boot and ORNOT Gallery plans to host similar comedic events bi-weekly with the first slated from 7 p.m. to 9 p.m. Wednesday, August 21.

The inaugural performance will feature comics Tyler Jackson, Reena Calm, Conor Delehanty, Odinaka Ezeokoli, Katie McVay and Adam Burke. No reservations are necessary. Seating is limited to first come with plenty of standing room. Be there or be square.

About the Performers

tyler-JacksonTyler Jackson
Writer and comedian based out of Chicago doing many other things throughout the day that prevent my death. Tyler Jackson started out doing Stand Up in Louisville, KY, where he dived head-first into the scene and quickly started putting on shows and bringing in national headliners, trying to build up the independent comedy scene. He moved to Chicago in October and is working to do shows all over the place, in hopes that his stand up will get better and better! Tyler also is a co-producer for Black Star Comedy and host a mid-day open mic called the Late Late Breakfast.


Conor DelehantyConor Delehanty
Conor Delehanty is an up and coming comic based out of Chicago, and he performs in rooms across the Midwest. Conor’s act includes a tone of voice that is as engaging as this bio and a stage presence one woman after a show described as ‘tall’. Conor’s biggest accomplishment as a comic thus far has been taking full advantage of the free food in the Bob and Tom green room.

Conor is a co-producer of Tuxedo Cat Comedy.

Odinaka EzeokoliOdinaka Ezeokoli
I’m Odinaka.  OD if you’re a syllable conservationist.  Try not to stare at my chest. One of my favorite quotes about comedy comes from Richard Pryor, “Search for the truth and the funny will come.” I love that idea, easier said than done, but I still love it. I tell the story of my life as a mixed up son of Nigerian immigrants, born and raised in the American South but High Schooled in Nigeria, and try to make sense of it to myself and the world. I search for the truth in my life and in society and most of all I dig for the funny. In the words of Mr. Rogers, “Won’t you be my neighbor.” I’d like to leave you with another quote, this time from rapper and soulja boy protege, V.I.C., “Get silly, get silly.”

Odinaka is also a co-producer of the critically acclaimed “Congrats On Your Success” showcase

Katie McVay
Katie McVayComedian. Part-time cheesemonger. Terminally afraid. Half of Yell You Better.

Katie McVay can only be described as… Katie McVay. There’s not really anyone quite like her. You’ve heard comedians lament loneliness before, but never with the endearing combination of anger and positivity that Katie brings to the table. Katie’s inability to be anything other than the tiny firecracker she is has resulted in a quick rise to the top of the Chicago stand-up scene. After only about 18 months of leaving audiences gobsmacked with her unique brand of being extremely comfortable in her own discomfort, Katie was asked to join the elite stand-up cast at Chicago Underground Comedy. Her advice web series “Yell You Better” quickly became a YouTube hit and garnered her fans all over this great nation. Sure, Katie has opened for big stars like Tom Papa, and sure, Katie has performed at comedy festivals like Just For Laughs, but that’s not what’s important. What’s important is the way that you see more of yourself in Katie’s admittedly damaged take on life than you’d care to admit. See Katie McVay live and let her yell you better.

Adam Burke
Adam BurkeOriginally from the UK, Adam Burke began performing stand-up after writing a piece on comedy for a Chicago magazine. Before long, Burke became a fixture at Midwestern shows and showcases. His absurdist, verbose comedy covers not only the vagaries of life in his adopted hometown of Chicago, but also the usefulness of mammoths, dogs who study law, and the importance of gangland grammar. He has appeared on the Bob and Tom show, WGN 720 AM radio, and the Benson Interruption Podcast, and was listed as one of the Top 20 Comedians in Chicago by Comedy.com. Adam has appeared at the Bridgetown Comedy Festival in Portland OR, and as part of the Just for Laughs Chicago festival for three years running. In addition, he has opened for a wide variety of comedians including Jeff Ross, Maria Bamford, Bo Burnham, Brendon Burns, and Jake Johannsen, and Marc Maron. Adam also co-hosts the Cole’s open mic and is a co-producer of Parlour Car.

 

Reena Calm
Reana CalmReena Calm was made in Israel, raised near Boston, and is now thrilled to be a part of Chicago’s amazing Comedy scene. She performs at venues such as The Laugh Factory, Jokes and Notes, The Second City, ComedySportz and SO many different bars. Her parents are proud. Reena has featured in the Chicago Women’s Funny Festival, TBS Just For Laughs, and right now there’s a hilarious festival going on in her pants. Reena currently produces and hosts the Three Dead Moose Open Mic on Sundays, 100 Proof Comedy on Mondays, and HooHA Comedy on Tuesdays. She also loves talking about herself in the third person.

 

About Nathyn Gibson, Host
Nathyn GibsonNathyn Gibson is the host of the ORNOT Gallery’s Comedy Showcase: Art You Can Laugh At. Nathyn moved to Chicago last summer to pursue comedy. He also co-produces a monthly showcase in Logan Square called Black Star Comedy and is a regular performer in the A Night of Comedy series in Crown Point, Indiana. “Chicago has an amazing comedy scene, and I want to be an outlet to show what this town has to offer,” said Nathyn.

Like “Art You Can Laugh At” on Facebook at www.facebook.com/artyoucanlaughat. The Facebook event can be found at www.facebook.com/events/1407343499481259.

Oceanique Celebrates Julia Child’s 101th Birthday with a Lobster Dish that Julia Would Have Been Proud to Serve

Wild Maine LobsterOceanique Restaurant in Evanston, Illinois (505 Main Street, Evanston, IL; 847-864-3435) will be participating in the 2013 Julia Child Bash sponsored by Chicago Originals ( www.chicagooriginals.com), from August 15-31, celebrating the 101th birthday of the famed French cookbook author and television icon. During this celebration, Oceanique is honoring the memory of Julia Child with their Wild Maine Lobster entrée (with tropea onion, basil potatoes, and yuzu-saffron), priced at $24.

“Julia Child was very fond of lobsters,” says Chef Mark Grosz. “On her TV show, The French Chef , she described them as ‘unique and beautiful, with a marvelous taste and really just like nothing else.’ She also said that lobster was a ‘special gastronomic experience.’ We consider Julia to be marvelous and like no one else, a person who made French gastronomy a special experience for millions of Americans. That’s why lobster is the cornerstone of our Julia Child 101th birthday celebration. We call our lobster entrée, simply, ‘Wild Maine Lobster.’ The dish includes tropea onion, basil potatoes and yuzu-saffron, and is priced at $24. We think Julia would have been very pleased with our lobster rendition.”

With roots in classic French culinary technique, Oceanique has evolved into a Contemporary Global restaurant. “It’s an evolution of which we believe Julia, as a food adventurer, would have heartily approved,” said Grosz. “We continue to use the freshest, locally available ingredients, clearly in the French tradition, and we use classic French techniques to bring out the wonderful flavor of the ingredients. What has changed at Oceanique, over the years, is our introduction of lighter ingredients into the menu and our greater use of fresh herbs, both of which reflect today’s contemporary preferences. We’ve also been inspired by our global culinary travels and so you’ll find ingredients from around the world.”

The highly acclaimed Oceanique has been voted the best seafood restaurant in the Chicago area by the Zagat Guide since 1993 and has earned the prestigious “Best Of” Award of Excellence from Wine Spectator every year since 1994. Wine Spectator has declared Oceanique as having one of the top 750 wine lists in the world.

Oceanique recently celebrated its 25th anniversary by undergoing a complete re-design. The new, contemporary look is light, airy and comfortable, with new lighting that brings out the beauty of Chef Grosz’s superb cuisine. Oceanique’s ambiance remains relaxed and hospitable, making it the perfect setting for food and wine lovers. Additional changes include a new bar and lounge menu featuring shareable small plates.

Oceanique, located at 505 Main Street in Evanston, Illinois, serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.