Y. ONE Forth Chicago Yearbook

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While there are groups devoted to biz dev and networking and social media strategy and entrepreneurship, we believe there is a beautiful reason to simply prioritize ideas and the women behind them. Inspired conversation and celebrating community are noble unto themselves.

With guests ranging from hands-on craftswomen to designers of all kinds, tech-savvy disruptors and hand illustrators, writers, producers, photographers, connectors, stylists, artists, and more, participants are asked to bring a willingness to share and listen, to celebrate and foster a community of influential women in Chicago. By bringing together women from diverse backgrounds and industries, corporate and creatives, we focus on the quality of the connection over what’s on a business card.

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TABLE OF CONTENTS Our Intention Spring Summer Autumn Winter Year Book Three Forths Resources

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KELLY ALLISON

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JULIE SCHUMACHER

LISA GUILLOT

Our goal is simple: to bring an intimate group of clever women together in a beautiful space with tasty snacks and a beverage or two. As hosts, we ask a few questions about things we have been thinking and talking about. And then, together, we make time and space for conversation to blossom.

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spring

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START

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A community can only grow if there is mutual admiration.

There are a lot of communities that exist now to help women in business, or that help women help other women. But Forth instills something stronger. Something more intimate. The caliber of person who showed up to a Forth event was extraordinary. I’d never met such a diverse group of women who were ready, from the get-go, to open up and talk about business issues—and at times, personal issues—so openly. Jill Salzman, The Founding Moms

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The idea of fulfilling work—a job that reflects our passions, talents, and values—is a modern invention while creating community is an ancient one...I believe that communities like Forth are essential to realizing our dreams for meaningful and fulfilling work that satisfies much more than the bottom line. Cheryl Munoz, The Sugar Beet Coop

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Forth offered a community of role models. These were women I could look up to as I define my own balance of career, family, selfawareness and pursuing passions.

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They were nurturing, adventurous, intellectual, and humble. Lots of good things. And also

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doubtful, vulnerable and self-deprecating. They were real. They wrestled with the complex negotiations we encounter daily: how to be independent but seek community, how to enjoy self-discipline but find imposed-structure, how to keep control but trust collaborators. Role models are best when their impressiveness comes in a multifaceted and honest form. Sarah Malin

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summer

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LETTING GO

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Forth felt like a cocktail party where the conversation was substantive, and the latent synergies in the room left an energy in the air.

Forth Cocktail:

One part Marie Curie One part Blondie Two parts Eleanor Roosevelt Twist of lime Bitters Shavings from a solid Tax Attorney Shake violently, then moderately Serve iced with chocolate chip meringues Olivia Joffrey, Vigilante Paper

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INGREDIENTS

PREPARATION

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It can be a crazy ride to be a woman in creative industries, crazier to be the owner of a business, and triple-crazy when you have nobody to talk to about it. Forth’s ability to bring us all together to give support, advice, encouragement, and giant hugs is a magical thing.

Let’s celebrate ladies being ladies, in the most powerful way possible. Alison Kuczwara, Tiny Bold

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Asking people to reveal themselves is an amazing way to gain insight and direction.

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Kelly O’Brien, Ideaction Corps

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What gets them excited? Who do they live for?

What do they dream about doing? How did they get where they are? Pay attention to how their answers make you feel—your emotional responses are guideposts in your journey. Often the qualities we react most strongly to in others lie within us, consciously or unconsciously.

autumn

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AWESOME

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flat bread 4 WAYS B LT P H Y L L O FLAT BREAD 1 package thick (country style) phyllo dough olive oil a hearty chunk of Parmesan small log goat cheese 4 oz sliced prosciutto 5 oz arugula 10 oz grape tomatoes small red onion, sliced thin salt & pepper to taste

Preheat oven to 350ยบ. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a sprinkling of goat cheese & parmesan. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used.

Keep a damp towel over the unused phyllo stack to prevent tearing.

flat bread NO.1

Brush the top layer of phyllo with olive oil & top with sliced onion & tomatoes. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, toss arugula with salt & olive oil, and place atop flat bread along with parmesan shavings. Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.

flat bread NO.2

P H Y L L O F L AT BR E A D T OP P E D W I T H BE E T GR E E N S & S A GE BR O W N BU T T E R Melt butter over medium heat in heavy skillet until fragrant & beginning to brown. Add sage leaves and cook until crispy, 2 – 3 minutes. Remove sage leaves to a paper towel with slotted spoon retaining as much browned butter as possible. Reduce heat to medium low, add olive oil, red onions & scallions. Give a quick stir then add beet greens. Cook until tender, 5 – 10 minutes. Season with salt & pepper to taste.

Preheat oven to 350º. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a sprinkling

of ricotta & parsley. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.

Brush the top layer of phyllo with olive oil & top with the beet green mix. Crumble cooled sage leaves over the top of the beet greens.

Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Crumble goat cheese atop the flat bread & squeeze a bit of lemon juice over all. Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.

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1 package thick (country style) phyllo dough 1 bunch beet greens, washed & rough chopped 2 large scallions, chopped 1/2” bias generous handful of sage leaves, washed & stems trimmed 1 medium red onion, sliced into thin strips 3 tbs high quality butter (Plugra or the like) 2 tbs olive oil salt & pepper to taste juice from one lemon 1 log of soft goat cheese 8 oz ricotta generous handful of parsley, chopped fine

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G RI L L E D G RAPES & FENNEL F L AT BRE AD 1 package thick (country style) phyllo dough 1/2 cup balsamic vinegar 1/2 cup olive oil 1 bunch red seedless grapes, washed 1 bulb fennel, sliced thin, tops discarded 1 bunch fresh thyme large handful of chopped walnuts a hearty chunk of Parmesan, shredded small log goat cheese 8 oz ricotta 1 egg salt & pepper to taste Wash grapes thoroughly and dry carefully to keep grapes on the vine.

Mix together balsamic vinegar & olive oil, and marinate the grapes for up to 3 hours.

Prepare your grill by greasing the grate & preheating to medium high.

Lay the grape vine atop hot grates, and grill until soft and char marks appear (2–4 minutes per side).

Sautee fennel with thyme and olive oil on medium heat until fragrant & tender, about 5–8 minutes.

Preheat oven to 350º. In a small bowl, mix together shredded parmesan, ricotta, egg, salt & pepper. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface.

Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with 1/3 of the cheese mixture. Repeat this

process, alternating phyllo & cheese mixture.

Keep a damp towel over the unused phyllo stack to prevent tearing.

Brush the top layer of phyllo with olive oil & top with fennel & grapes.

Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, sprinkle the top with walnuts and goat cheese crumbles.

Seasonwith salt & pepper to taste.

Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.

P hyllo F lat Bread T opped W ith R oasted F uyu P ersimmon, Crispy S age & P omegranate 1 package thick (country style) phyllo dough 5 ripe fuyu persimmons, cored, and sliced into quarter-rounds (no peeling necessary) large handful of sage leaves, washed & stems trimmed 1 pomegranate, seeds reserved 2 tbs high quality butter (Plugra or the like) 3 tbs olive oil, plus more for drizzling salt & pepper to taste 1 small log of soft goat cheese 8 oz ricotta 1 egg generous handful of parsley, chopped fine Melt butter over medium heat in heavy skillet until fragrant &

beginning to brown. Add olive oil to prevent butter from burning. Add sage leaves and cook until crispy, 2 – 3 minutes. remove sage leaves to a paper towel with slotted spoon, and cool.

Preheat oven to 350Âş. Mix together ricotta, parsley, and egg in a small bowl. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer.

Top phyllo with a layer of ricotta & parsley. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.

Brush the top layer of phyllo with olive oil & top with the persimmon wedges and sage leaves. Season with salt & pepper to taste.

Drizzle with olive oil, and bake in preheated oven for 40 minutes, or until phyllo is golden brown and the persimmon is soft. Crumble goat cheese atop the flat bread & sprinkle with pomegranate seeds.

Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.

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I do believe that there are women who crave an environment where they can both be challenged professionally but also be free to be known.

I do believe that as women we are charting our own future where we have less pressure to conform to a business mold and more freedom to do business how we want, integrating all of ourselves into what we do and making our businesses and our lives better because if it. Devron Enarson, Dev Photography

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SPICED APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Cake ingredients:

2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp cinnamon 1/2 tsp ground ginger 1/8 tsp ground cloves 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 tsp pure vanilla extract 2 large eggs 1 1/2 cups unsweetened applesauce 1/2 cups walnuts (optional), toasted, cooled, and chopped

Cinnamon Cream Cheese Frosting: 5 oz cream cheese, softened 3 tbs unsalted butter, softened 1/4 tsp pure vanilla extract 1 cup confectioners sugar 1/2 tsp cinnamon

For the cake:

Preheat oven to 350Âş with rack in middle. Butter an 8- or 9-inch square cake pan.

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, for 2—3 minutes.

Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).

Spread batter evenly in pan and bake until golden-brown, and a wooden pick inserted into the center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.

For the frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

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winter

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REFLECTION

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It felt right sharing.

And it felt good to see that resonate with the other guests.

Vana Chupp, Le Papier Studio

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VANILLA OR CHOCOLATE CARDAMOM MACARONS WITH HONEY GINGER GANACHE INGREDIENTS:

1 1/4 cup confectioner’s sugar 3/4 cup almond meal Seeds from two cardamom pods, pulverized using a mortar & pestle or spice grinder 3 egg whites (at room temperature) 1 pinch salt 1/4 cup super fine sugar 1/2 teaspoon vanilla extract 2 Tbs cocoa powder, or a squeeze of gel paste food coloring in your color of choice Food processor, parchment paper, pastry bag fitted with a medium round tip, or you can cheat and buy this handy-dandy kit.

Combine confectioner’s sugar, almond meal & cardamom seeds in your food processor and run until well processed. Sieve mixture twice.

If you’re unable to find superfine sugar, pulse regular granulated sugar in a clean food processor until it’s superfine.

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Carefully separate your egg whites into a bone dry bowl. Any moisture, or even the tiniest hint of fat from the yolk will prevent your whites from whipping to stiff peak, so be extra careful. Place egg whites into a standing mixture fitted with a wire whisk, and mix on medium speed until you reach soft peak stage.

Reduce to slow speed, add salt, and slowly add the superfine sugar until combined.

Whip on high speed until you reach stiff peak stage.

Don’t over-beat, or your macarons will be crunchy.

Don’t under-beat, or they won’t set up.

Add half of the twice-sieved sugar/almond mixture, and gently fold in from the top to the bottom. Add vanilla & food coloring (or cocoa), and remaining sugar/almond mixture and gently stir until well combined. Be careful not to over mix.

Line a baking tray with parchment paper or a silpat.

Fill your pastry bag with the mixture, and pipe equal-sized circles (about 1 1/2 diameter) onto the parchment. If you really want consistent size, use a stencil to draw circles on the underside of your parchment as a guide.

Decorate tops before baking with sparkling sugars, or confectioner’s glitter.

Tap the baking tray on the counter to release any air, and let the cookies stand at room temperature for 30 minutes before baking. Preheat oven to 300˚ and bake individual trays in the center of the oven for 22—25 minutes. Let cool before removing from parchment. If cookies stick, spray a bit of water under the parchment, and place the cookies on top of the mist–the steam will help the cookies release. Repeat with the rest of the batter.

Fill with chocolate ganache or an artisan jam. For a little flavor fun, I added local honey & finely chopped candied ginger to the ganache. Experiment!

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S P R ING guests

Adèle Young @adeleyoung vdlinteriors.com

Angela Bryant @AbryantGallery designcloudchicago.com

Cheryl Munoz @OPCo_OP thesugarbeetcoop.com

Jill Salzman @foundingmom foundingmoms.com

Laura Osier @VoteVice vicelight.com

Bryn McCoy @citizenmade citizenmade.com

Elizabeth Madden @rarebirdjam rarebirdpreserves.com

Kelli Taylor @kellitaylor pinterest.com/kellitay

Kelly Connolly @nimblewell nimblewell.com

Heather Acton @HeatherActon heliointeractive.com

Mana Ionescu @manamica lightspandigital.com

S UMME R guests

Alison Kuczwara @alikucz tinybold.com

Anne Truppe @annetruppe tru-studio.com

A U T UMN guests

Devron Enarson @DevPhotoLLC devphotography.com

Hilary Carpenter @EsteraEvents esteraevents.com

T HR E E F OR T H S

Julie Schumacher @WellTurnedWords wellturnedwords.com

Kelly Allison @kallisonphoto kellyallisonphotography.com

Lisa Guillot @StepBrightly stepbrightly.com

Molly Rudberg @RebelutionaryMR mrlpro.com

Olivia Joffrey @VigilanteLiving vigilantepaper.com

Rachel Alcorn twohandsinteriors.com

Janelle Gonyea @RefindJoy refindjoy.com

Michelle Dallas @eventsmdllc stefanicatering.com

Kelly O’Brien @ideactioncorps ideactioncorps.com

Julie Rusin julierusinpr.com

Paige Worthy @paigeworthy paigeworthy.com

Sarah Malin @SarahCMalin sarahmalin.com

Vana Chupp @lepapierstudio lepapierstudio.com

Shannon Colón @ShannonColon shannoncolon.com

Jessica Jacobs @JessicaJacobs jessicajacobs.com

Johana Winter Harper messylabstudio. blogspot.com

Rebekah Axtel Litfin @AuroraGreenFest auroragreenfest.com

Lisa Henderson @HatchValleyCo hatchvalley.co

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three FORTHS

Kelly Allison

Julie Schumacher

Lisa Guillot

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Kelly is the good eye and the itchy trigger finger behind Kelly Allison Photography. Her editorial-style lifestyle and documentary portraits of babies, children, families and events have been described as organic, graceful, honest, and evocative. Kelly is good at what she does. She’s also a hopeless romantic, a songbird, an over the top party planner. Kelly loves a bottom less cup of coffee and the thrill of connecting with someone new.

Sitting still? Not so much.

Julie is a writer, editor, and all around epigrammarian and started Well Turned Words to bring good words to the world, whether in print or online. She’s worked with everyone from small businesses to national non-profits and believes that brilliant writing can, does, and will change the world. Julie’s also an eager traveler, a decent baker, and a terrible ukulele player. She loves public libraries & public radio and hates figuring out what’s for dinner.

Lisa is the founder and creative director of Step Brightly, a boutique brand design studio advocating fabulous design for fabulous people.

Each Step Brightly project is armed with her two secret weapons: heart and smarts. She’s also a lover of bright colors & twinkling lights, small gatherings & summer, loud music (She’s looking at you, Mumford and Sons), family & a great glass of wine. She’d prefer a phone call to an email and almost anything to an airplane.

Services

Interested in hosting your own intimate, conversation-centered event? We’re available for consultation to businesses, organizations, and individuals. It’s more than party planning, We help you curate a guest list, craft an appropriate menu, set the perfect tone and style your space, focus your approach, and facilitate the heck out of a conversation. Make your guests and participants feel welcome and connected. We’ll guide you through everything leading up to the event so you can confidently host your own fabulous affair. Connect with us to start the conversation.

thank you

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RESOURCES Props by re:find Joy, refindjoy.com Spring & Summer salon hosted at Design Cloud, designcloudchicago.com

Fall salon hosted at Dev Photography, devphotography.com Winter salon hosted at Sonia Roselli Studio, soniaroselli.com Kraft paper notebooks from Kraft Outlet, kraftoutlet.com Upcycled sari fabric from Victorian Gypsy Girl, etsy.com/shop/VictorianGypsygirl Lightbulb charms from Smart Pants on Etsy Paperless Post, paperlesspost.com Paper Source, paper-source.com Penzey’s Spice, penzeys.com Recipes from 101cookbooks.com

forthfully yours,

Kelly Allison kellyallisonphotography@gmail.com Julie Schumacher julie@wellturnedwords.com Lisa Guillot lisa@stepbrightly.com

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