FOOD INDUSTRY NEWS SEPTEMBER 2018
36 CELEBRATING
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AROUND CHICAGO: ..................................... 29 CHEF PROFILES .................................... 14, 43 CHICAGOLAND NEWS ................................... 31 CLASSIFIEDS ........................................ 35-38 DINING WITH MS. X ...................................... 4
SEPTEMBER 2018
VIENNA MILESTONE SALUTES CUSTOMERS Vienna Beef hot dogs is celebrating its 125 years in the city of Chicago with politicians, fans and every Chicago sports mascot. It’s an anniversary embracing the company’s deep roots in the Chicago community. The true Chicago classic, Vienna produces 125 million hot dogs annually. To mark their history, Vienna has opened the Vienna Beef History Museum at the company’s factory store and cafe at the corner of Damen and Elston on the North Side. Vienna’s celebratory poster incorporates Chicagoland vendors who feature
their products, which hail back to 1893. Austrian-Hungarian immigrants Emil Reichel and Samuel Ladany introduced their family frankfurter recipe at the 1893 World’s Fair, where the Vienna Beef hot dog made its debut, at 10 cents each. Continued on page 39
Eight Decades With The Palace Grill
DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ..................................................16 PEOPLE SELLING THE INDUSTRY...................... 27 TRAVEL: ................................................ 28
Celebrating 80 years of business, the Palace Grill welcomes customers from all walks of life. Located at 1408 W. Madison St. in Chicago. The restaurant is a classic American Diner with a warm atmosphere to enjoy a hearty meal. The Palace is best known for their breakfasts. George Lemperis has owned and managed the restaurant for 40 years and it has been in his family for 60 + years. George has a large passion for life and the family business. He warmly greets customers by name as they enter his establishment and has created everlasting friendships with many of his clientele. Continued on page 11
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