The Butcher, The Baker, and The Candlestick Maker...and a Great Luncheon to be held Saturday, April 21, 2012, on Chicago's Northwest Side. A first class coach will be provided with two pickup locations for this day trip. The trip will begin with a pickup at Pal Joey's, in West Chicago, and move on to the northwest suburban pickup point at Durty Nellie's, in Palatine. The luxury coach, equipped with a bathroom, will go to Paulina Market, on North Lincoln Ave.
     Chicago attendees can meet us at the rear entrance to Paulina Market at 8 a.m. The legacy of Sigmund Lekan who started Paulina and his smoked meats and sausage business more than 60 years ago, is continued by Bill Begale, its current owner and long time employee. Bill and his professional staff of meat cutters and sausage makers, have been employed by Paulina for most of their lives. A tour of the meat cutting and sausage making areas, and smokehouse, will be given. Tastings will be provided anda tour of the retail store which includes every cut of prime and choice grades of meat you can think of, and also gourmet food items. There will be room on the coach to bring a cooler with ice bags to bring a special Thanksgiving Turkey or ham home, along with other meats, and food products.
     The second stop will be at one of Chicago's oldest and moved beloved bakeries, Lutz Bakery and Café, on West Montrose, and owned by the Gould Family. Lutz has dazzled Chicagoans for more than 60 years and has been a favorite of Best Chef's Restaurant Tours. Lutz is unapologetic about its old fashioned and old world bakery and pastries. Robyn, Howard Gould's daughter, says "We have a great morning planned to creat a memborable and delicious experience," showing us "how to decorate our ever-so popular strawberry whipped cream cake, constructing a hand-made marzipan rose, watching our bakers prepare a display case of a few German classics, and discovering what goes into making our remowned Baumkuchen. We're giving away all of our secrets and your Best Chefs group won't want to miss out!" For those who have never been to Lutz Café and Pastry Shop, the first thing you'll notice is the wonderful aroma, and the second will be the incredible and very large variety of pastries and other items. After our demonstrations, there will be adequate time for purchasing marzipan, cookies, pies, breads, and many other European pastries.
     The next stop will be at Waxman Candles, founded in 1971. Sara Hernandez, the store manager, will teach us how to dip candles and give a demonstration on pouring candles, as well. Waxman has some of the most unusual handmade candles in the United States. There will be buying time for holiday gift giving.
     The final stop will be at Calo Ristaurante, a very comfortable Italian -American restaurant, on North Clark St., for a four-course luncheon. A cash bar will be available. Homemade Calamari Fritti will be served as an appetizer. Choice of a Caprese Salad or Soup will be provided. Four entree choices: BBQ Baby Back Ribs and Calo's own sauce; Polo Francese, chicken dipped in egg batter and sauteed with spinach and served with lemon and white wine sauce; Rigatoni alla Barese, Rigatoni pasta, Italian sausage, chicken, asparagus, and roasted red peppers inn a zesty tomato, garlic and olive oil sauce; and Rotolo Melanzana, eggplant rolled and stuffed with garlic, ricotta and Parmigiana in a light marinara sauce, topped with mozzarella. Calo's homemade Tiramisu will be served for dessert with coffee.
     Our group will be limited to 25 persons. Registration, which includes tax but not gratuities or drinks, is $105 per member and $125 per nonmember. No class credit is allowed for this day trip. Advance Registration Required. Late registration increases $10 on and after 04/14/12.
     Each stop will be visited for about an hour. There will be room to bring a ice chest (with ice packs) for purchases made at the various stops. Comfortable shoes and casual clothing will be the order of the day. Chicagoans can park in the Lincoln Square neighborhood and ride the coach from stop to stop and will be returned to their car after the event. Anyone from out of town joining our daytrip can contact Bill for discounts at nearby hotels. First come, first served.

register@bestchefs.com      1 member $105         2 members $210          3 members $315           4 members $420
                                         1 nonmember $125   2 nonmembers $250    3 nonmembers $375     4 nonmembers $500