At home in
River Forest
PAGE B5
REVIEW
W E D N E S D A Y F O R E S T PA R K
JOURNAL
B2 Wednesday Journal, November 2010 My Holiday Home OAKPARK.COM | RIVERFOREST.COM
BOULEVARD
Fine Art & Custom Framing
Get Ready for the Holidays!
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F R A N K O N F O O D
than a week away. challenging, especially 2 cups sugar breast side down
And although I won’t when you have to cook it 2 gallons cold water in a roasting pan
actually be heading to an internal tempera- 1 x10 to 14 pound turkey just big enough to
“over the river and ture that won’t harm (fresh or well thawed fit the turkey (12 x
through the wood,” the you dinner guests. The before brining) 15 inches is a good
image of travelling to solution to this is brin- size) and roast for 2
grandmother’s house
for Thanksgiving is
FRANK ing, a technique I always
employ when cooking
■ Dissolve the salt
hours
■ Turn the turkey
and sugar in the wa-
as fresh in my mind
today as it was when I
CHLUMSKY poultry. Here is all you
need to know to produce
ter either in a large breast side up using
kitchen towels or
pot or plastic bucket.
first had to sing those a moist, wonderful tast- Add the turkey and wadded paper towels
words back in grade school. The ing bird. place in the refriger- ■ Tent the turkey
lyrics are from a poem by Lydia Brining works for all meats that ator (or on the porch with aluminum foil
Discover your next Marie Childs, written in 1844, and can easily dry out, such as chicken if the temperature is and continue roast-
even though today’s lifestyles differ and pork. Shrimp that are brined ing for “about” 1½
holiday home at greatly from those days, the no- for only 30 minutes are not only
at or just below 40ºF)
to 2 hours longer
for 8 to 12 hours.
WednesdayJournalHomes.com tion of anticipation and tradition moister, but they’re crunchier as ■ If there isn’t (until an instant
remains constant and places me in well. Try this technique on your enough space in the read thermometer
just the right frame of mind as I guests this Thanksgiving and refrigerator use an registers 170º when
prepare for my own Thanksgiving you’ll know why I’ve become such insulated cooler or inserted in the
celebration. an ardent advocate. The results a wash tub and use thigh (not touching
As is well known to all who read are spectacular, and your guests ice packs to keep the bone) or 165º in the
this column, I unequivocally em- will tell you so. Have a safe, happy temperature at 40º. thickest part of the
brace tradition for all holidays, and Thanksgiving! ■ Rinse the turkey breast
although I allow for some leeway on Frank Chlumsky, former executive under plenty of ■ Remove the tur-
all others, I couldn’t possibly think chef of Philander’s restaurant in cold water for 3 to 4 key from the pan and
of cooking anything else besides Oak Park, teaches in Chicago at Ken- minutes and dry it let it rest for at least
turkey on Thanksgiving. Here too, dall College’s School of Culinary inside and out with 20 minutes before
tradition rules as I opt for the con- Arts. In his 37-year career, Frank paper towels. (Do not carving
ventional method for cooking my has owned restaurants in Michigan season the turkey ■ Serve with tur-
bird, which has to be in the oven. City, Ind., and in Lake Geneva, Wis. with anymore salt) key that good gravy
I know it’s all the rage to deep fry He has also been executive chef at ■ Preheat the oven and all your favorite
turkeys these days, but as delicious the Saddle & Cycle Club in Chicago.
to 325ºF trimmings
as it is, that method won’t produce Frank lives in Forest Park, where he
any gravy, and even worse, there cooks for pleasure.
OAKPARK.COM | RIVERFOREST.COM My Holiday Home Wednesday Journal, November 2010 B5
Deck the halls … and the chandelier, the porch, the yard
‘Tis the season for those
elaborate holiday decors
By LACEY SIKORA
Contributing Reporter
I
t’s that time of year again: time to spend
a chilly afternoon (or two) hanging lights
on the front porch, choosing the perfect
tree for the living room and decorating
the front door with the wreath. When the
temperature drops and the string holding
the Christmas tree to the top of the mini-
van snaps, you might wonder why anyone
would voluntarily go to the extreme for
holiday decorating.
While we mere mortals may wonder
exactly what’s behind those sparkling bea-
cons that make us slow down the car as we
drive by, those responsible for the dramatic
displays say it’s all about their interpreta-
tion of the holiday spirit.
Scott McAdam, president of McAdam
Landscaping, has long helped area hom-
eowners turn
tu their yards into
winter wonderlands.
wo
“In a normal
n year, we
probably install about
half a million
m lights in our
residential
residenti and commercial
work,” he
h says. “We work
with our
o customers to
create
creat a color palette
to make
ma things more
interesting.”
int
McAdam notes that
even
ev a tough econo-
my
m doesn’t deter his
dedicated
de customers.
“Once they start doing
the
h light
li h displays,
di l they
h realize they are
setting a standard for the neighborhood,
and it’s hard to let that go,” he says. “I have
one client who thought it was a good time
to stop lighting his yard, but his neighbors Courtesy CHRISTINE BAUMBACH
kept asking him when the lights were going
ACCENTING THE ARCHITECTURE: The Baumbach’s have lived in their River Forest home for 30 years and raised their kids there. Holiday
See HOLIDAY DECORATIONS on page B7 decorations accent architectural features and echo the look their kids recall from childhood.
B6 Wednesday Journal, November 2010 My Holiday Home OAKPARK.COM | RIVERFOREST.COM
708-848-4840
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ALL WRAPPED UP: Patti Muldoon’s River Forest home was wrapped in a red bow when the
holidays and the close of renovations coincided.
Amish Raised,
Free Range Poultry For Best Selection, Call & Order Ahead!
For the Holidays
sȩ#HICKENS sȩ2OOSTERS
sȩ4URKEYS sȩ2ABBITS
sȩ'EESE sȩ#APONS
Open 7 days
a week
We’ll be offering a variety of items for your Holiday entertaining, featuring
Monday-Saturday 9am-5pm
Sunday 9am-3pm Butter Cookie Trays & Our Everyday Fresh Pies
plus our Everyday Fresh Baked Goods
John’s Live Poultry Open 5am - 6pm Wednesday, November 24
5955 W. Fullerton Chicago, IL 60639 Closed Thanksgiving Day • Re-Open Tuesday, November 30th
773.622.2980
or 904 South Oak Park Ave. | Oak Park, IL 60304
773.622.2813 708/383-1712
OAKPARK.COM | RIVERFOREST.COM My Holiday Home Wednesday Journal, November 2010 B9
Stay
HIGH AND DRY
Your Holiday and
this Winter with help
Shopping, from your local plumbing
Resource. and boiler heat experts!
Public Welcome
Brin g th is ad in f o r 1 0% o ff
Your Community. Your Web site. y o u r i n s t o c k re t a i l p u rc h a s e .
Holiday decorations
& entertaining Lantern lights
$42
Bramble
Reindeer votive,
$12, and
Snowball votive,
$32
Bramble
Pillow
$32
Ten Thousand
Villages
Handmade candles
from Honduras
$7 – small
$12 – medium
$14 – large
Ten Thousand Villages
Appetizer plates with vintage
Congress Hotel silver
Plates: $20 for set of 4
Silver: $12 per piece
Le Grand Décor
Jumbo holiday
matches
$3.50 per box
Two Fish Art Glass
OAKPARK.COM | RIVERFOREST.COM My Ho
Holiday
oliday Home Wednesday Journal, November 2010 B11
Martini shaker, $8
Two Fish Art Glass
Olive ornaments
$5 each
Two Fish Art Glass
Brie baker
$20, Marion Street Cheese Market
B12 Wednesday Journal, November 2010 My Holiday Home OAKPARK.COM | RIVERFOREST.COM
BEZJIAN
34%!- #,%!.).'