WBEZ | horseshoe http://www.wbez.org/tags/horseshoe-0 Latest from WBEZ Chicago Public Radio en Road food and horseshoes http://www.wbez.org/blogs/louisa-chu/2012-04/road-food-and-horseshoes-98516 <p><p style="text-align: center; ">\<img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/horseshoedarcysfair.jpg" style="width: 600px; height: 451px; " title="Special corndog State Fair horseshoe at D'Arcy's (Peter Engler)" /></p><p style="text-align: left; ">Chicago is arguably home to some of the best food in the country, if not the world, but what about the Greater Midwest?</p><p style="text-align: left; ">&quot;Somebody I know went to another regional food symposium where they said, &#39;Oh it&#39;s just those people who make casseroles,&quot; said my friend Catherine Lambrecht, vice president and founder of the Greater Midwest Foodways Alliance. Greater Midwest, as she calls the non-profit, seeks to promote and preserve our region&#39;s unique culinary traditions within a broader cultural context.</p><p style="text-align: left; ">&quot;He got very angry&mdash;but I do think there is a place for the casserole,&quot; she said.</p><p style="text-align: left; ">This weekend Greater Midwest hosts its fifth annual symposium, <a href="http://www.greatermidwestfoodways.com/index.php/page/ProgramRoadFood.html">Road Food: Exploring the Midwest One Bite at a Time</a>, at Kendall College and locations around the city. Michael Stern&mdash;columnist at the late, great Gourmet magazine, and of Roadfood fame&mdash;is the keynote speaker on Saturday, discussing &quot;Will Success Spoil Regional Food?&quot;</p><p style="text-align: left; ">I&#39;ll talk about the twists and turns of &quot;The History of Modern Food Trucks,&quot; trying to focus on the food, but also the circuitous rules and regulations,&nbsp;racism,&nbsp;and riding the rise and fall&mdash;and slow rise again&mdash;of the economy too.</p><p style="text-align: left; ">Cathy will speak about state fairs&mdash;Greater Midwest&#39;s greatest ongoing project&mdash;for which she logged over 2,000 miles last year alone, to judge and eat along the way.</p><p style="text-align: left; ">But she&#39;s especially looking forward to sharing the the historic horseshoe sandwich at this symposium.</p><p style="text-align: left; ">At&nbsp;D&amp;J Cafe in Springfield, they do a breakfast horseshoe, with&nbsp;hash browns, sausage gravy, two eggs, two sausage patties, and two slices of toast.</p><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/horseshoedjbreakfast.jpg" style="width: 600px; height: 449px; " title="Breakfast horseshoe at D&amp;J Cafe (Peter Engler)" /></div><p style="text-align: left; ">What&#39;s now considered bar food at best and drunk food at worst, the horseshoe is widely believed to have been invented in 1928 at the Leland Hotel in Springfield by &quot;Chief Chef&quot; Joe Schweska as an open-faced, rarebit-cheese-sauced sandwich with fried potatoes wedges. In the original, ham carved neatly off and around the bone, resulted in a slice in the shape of a horseshoe.&nbsp;Julianne Glatz, food writer at the Illinois Times, &quot;the Capital City&#39;s newsweekly,&quot; will give all the details. What she describes as the historic &quot;elegant&quot; version will be served for lunch on Saturday, on a huge buffet spread&mdash;see the <a href="http://www.greatermidwestfoodways.com/index.php/page/RoadFoodMenu.html">full menu here</a>.</p><p style="text-align: left; ">More than a dozen speakers include&nbsp;Smart Museum Deputy Director Stephanie Smith, on her current exhibit &ldquo;<a href="http://www.wbez.org/blog/louisa-chu/2012-02-22/when-food-or-drink-art-96648">Feast: Radical Hospitality in Contemporary Art</a>,&quot; and the <a href="http://www.suntimes.com/lifestyles/11981079-423/symposium-explores-the-wonder-of-food-on-the-road.html"><em>Sun-Times</em>&#39; Dave Hoekstra</a>, on Midwest supper clubs from&nbsp;<em>The Supper Club Book</em> (due out Spring 2013).</p><p style="text-align: left; ">On Sunday, breakfast at Lou Mitchell&#39;s, where Route 66 begins, will be followed by a tough choice between two guided tours: Maxwell Street Market led by <a href="http://www.thelocalbeet.com/">Local Beet</a> publisher Rob Gardner, or &quot;Feast&quot; led by Smith.</p><div class="image-insert-image ">What you don&#39;t have to choose is a schnitzel horseshoe with fries and cheese sauce.&nbsp;Sometimes you have to kiss a lot of frogs before you find your handsome horseshoe.</div><div class="image-insert-image " style="text-align: center; "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/horseshoehalliepork.jpg" style="width: 600px; height: 450px;" title="Schnitzel horseshoe at Hallie's (Peter Engler)" /></div></div><p>&nbsp;</p></p> Wed, 25 Apr 2012 10:48:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-04/road-food-and-horseshoes-98516