LTH Home

Interesting obituaries

Interesting obituaries
  • Forum HomePost Reply BackTop
    Page 17 of 18
  • Post #481 - December 6th, 2020, 3:42 pm
    Post #481 - December 6th, 2020, 3:42 pm Post #481 - December 6th, 2020, 3:42 pm
    Jacque Pepin's wife Gloria, from his facebook page:

    It is with deep sorrow that we share the passing of Gloria Evelyn Augier Pépin (June 19, 1937 – December 5, 2020), wife and lifeforce of author, television personality, and culinary instructor Jacques Pépin. She passed peacefully in her own bed in Madison, CT with Jacques, her daughter Claudine, her son-in-law Rollie, her granddaughter Shorey, close friends Tom Hopkins and Reza Yavari, and her beloved pup Gaston, by her side.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #482 - December 12th, 2020, 7:37 am
    Post #482 - December 12th, 2020, 7:37 am Post #482 - December 12th, 2020, 7:37 am
    Hi- I was just looking at Henry Brockman's Facebook page, and there was an obituary for Harriet Friedlander who started the Evanston farmer's market in 1975. Apparently it was one of the early markets in the Chicago area. I moved here in 1981, and it was definitely busy then. The obituary also said she started North Shore Village too in 2008, which is now called WiseUp. Here is the link to her obituary.

    https://evanstonroundtable.com/Content/ ... q-TME_eklE
  • Post #483 - December 19th, 2020, 5:43 am
    Post #483 - December 19th, 2020, 5:43 am Post #483 - December 19th, 2020, 5:43 am
    Henry Haller, Chef for Five Presidents, Dies at 97
    https://www.nytimes.com/2020/12/18/us/p ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #484 - December 19th, 2020, 10:54 pm
    Post #484 - December 19th, 2020, 10:54 pm Post #484 - December 19th, 2020, 10:54 pm
    Samuel Linares, Chef-Owner Of La Casa De Samuel, Dies Of COVID-19
    Samuel Linares, beloved chef and owner of the Mexican restaurant La Casa De Samuel has died from COVID-19. He was 76.

    Chef Linares came to Chicago from Mexico 40 years ago.

    He opened his restaurant in Little Village in 1989.

    The Illinois Hispanic Chamber of Commerce calls him an example of a hardworking entrepreneur and a great friend.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #485 - December 28th, 2020, 5:54 am
    Post #485 - December 28th, 2020, 5:54 am Post #485 - December 28th, 2020, 5:54 am
    Betty Campbell-Adams, Bronx Evangelist of Carrot Cake, Dies at 65
    https://www.nytimes.com/2020/12/27/nyre ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #486 - December 30th, 2020, 1:48 pm
    Post #486 - December 30th, 2020, 1:48 pm Post #486 - December 30th, 2020, 1:48 pm
    I am sorry to announce the passing of Dennis Ray Wheaton, the former food critic at Chicago Magazine (until 2009), this past weekend. Dennis was a Sociology Ph.D. from the University of Chicago, and collaborated with Glenn Carroll on several scholarly articles about authenticity. He would attend sociology conferences over the years. I found him the most important food critic in Chicago in his heyday. He was respected by sociologists who loved restaurants. He was twice a nominee for the JBF award for best restaurant critic.

    Let us hope that the restaurants in heaven have indoor dining.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #487 - December 30th, 2020, 9:03 pm
    Post #487 - December 30th, 2020, 9:03 pm Post #487 - December 30th, 2020, 9:03 pm
    Legendary pitmaster Mike Mills was an ambassador for barbecue, southern Illinois and the aroma of life.

    https://www.chicagotribune.com/news/obi ... story.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #488 - January 5th, 2021, 11:45 pm
    Post #488 - January 5th, 2021, 11:45 pm Post #488 - January 5th, 2021, 11:45 pm
    This one is from 2010 but I thought his food connection was interesting, in additional to all that he did for Chinese Americans.

    Irvin R. Lai dies at 83; Chinese American community leader in Los Angeles
    https://www.latimes.com/local/obituarie ... story.html
  • Post #489 - January 6th, 2021, 9:22 pm
    Post #489 - January 6th, 2021, 9:22 pm Post #489 - January 6th, 2021, 9:22 pm
    Albert Roux, Chef Who Brought French Cuisine to London, Dies at 85
    https://www.nytimes.com/2021/01/06/worl ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #490 - January 7th, 2021, 4:15 pm
    Post #490 - January 7th, 2021, 4:15 pm Post #490 - January 7th, 2021, 4:15 pm
    The last namesake of an iconic business that anchored downtown Mount Prospect for nearly 60 years has died. Earl Meeske, who ran the village's first grocery store, Meeske's Market, with his brother Fred, passed away Dec. 5. He was 88.

    https://www.dailyherald.com/news/202101 ... store-dies
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #491 - February 9th, 2021, 11:16 am
    Post #491 - February 9th, 2021, 11:16 am Post #491 - February 9th, 2021, 11:16 am
    Joe Allen, who parlayed a modest pub on the edge of Manhattan’s theater district into a restaurant empire that at its height stretched as far as Paris, died on Sunday in Hampton, N.H. He was 87.

    https://www.nytimes.com/2021/02/08/nyre ... -dead.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #492 - February 13th, 2021, 6:18 am
    Post #492 - February 13th, 2021, 6:18 am Post #492 - February 13th, 2021, 6:18 am
    S. Prestley Blake, a Founder of Friendly’s, Dies at 106
    https://www.nytimes.com/2021/02/12/busi ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #493 - February 14th, 2021, 5:00 pm
    Post #493 - February 14th, 2021, 5:00 pm Post #493 - February 14th, 2021, 5:00 pm
    Maria Guarnaschelli, Book Editor Who Changed What We Cook, Dies at 79

    She introduced Americans to new cuisines and helped transform cooking from a domestic chore to a cultural touchstone, inspiring her daughter, Alex, to be a chef.

    https://www.nytimes.com/2021/02/11/dini ... d=em-share
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #494 - February 19th, 2021, 9:55 pm
    Post #494 - February 19th, 2021, 9:55 pm Post #494 - February 19th, 2021, 9:55 pm
    Erminia Motika, Mother of Lidia Bastianich
    DOUGLASTON, QUEENS - Erminia Motika, a longtime resident of Queens, formerly of New Jersey and Italy, passed away peacefully at home on Sunday, February 14, 2021. She was 100.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #495 - March 6th, 2021, 6:40 am
    Post #495 - March 6th, 2021, 6:40 am Post #495 - March 6th, 2021, 6:40 am
    David Mintz, Whose Tofutti Made Bean Curd Cool, Dies at 89
    https://www.nytimes.com/2021/03/05/busi ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #496 - March 12th, 2021, 2:26 pm
    Post #496 - March 12th, 2021, 2:26 pm Post #496 - March 12th, 2021, 2:26 pm
    Laura Mason obituary: Historian of British food with a particular interest in sweets and English country cooking
    The food historian Laura Mason, who has died aged 63 from cancer, performed a great service to British food studies by researching and composing an inventory of the traditional foods of Britain. This work, carried out in the 1990s, was valuable in highlighting the existence, quality and depth of food culture in the UK at a time when, living in a era of plenty (for many if not for all), Britons were becoming increasingly preoccupied with matters of the table.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #497 - March 18th, 2021, 3:25 pm
    Post #497 - March 18th, 2021, 3:25 pm Post #497 - March 18th, 2021, 3:25 pm
    Decades long Chicago magazine critic Dennis Ray Wheaton passed away late last year. Read how his friends and colleagues remember him here: https://gcarroll.people.stanford.edu/dennis-ray-wheaton
  • Post #498 - March 18th, 2021, 6:18 pm
    Post #498 - March 18th, 2021, 6:18 pm Post #498 - March 18th, 2021, 6:18 pm
    Thanks, this is fabulous. We all miss Dennis so much.
  • Post #499 - March 19th, 2021, 7:32 pm
    Post #499 - March 19th, 2021, 7:32 pm Post #499 - March 19th, 2021, 7:32 pm
    Greg Steltenpohl, Pioneer in Plant-Based Drinks, Dies at 67.
    https://www.nytimes.com/2021/03/19/busi ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #500 - March 22nd, 2021, 8:43 am
    Post #500 - March 22nd, 2021, 8:43 am Post #500 - March 22nd, 2021, 8:43 am
    Long time LTH member Christopher J. Gordon plus some discussion in this thread.
    ...
    Chris's love of food was sparked in the early 2000s when his beloved Tom gifted him a
    copy of Julia's Kitchen Wisdom by Julia Child (whose many PBS programs he would watch religiously on Saturday afternoons) after seeing him leaf through it at their local bookstore in Chicago and being taught how to make traditional Lebanese kibbeh, tabbouleh, and ful medames (fava beans) by one of their friends who is a chef. Many (many) cookbooks later, Chris never tired of expressing his love for innumerable types of cuisines (especially dishes from the Sichuan province of China) by reading about them, discussing them, and most importantly making and sharing them with friends and family.

    After moving to Indianapolis, Chris went to work in the deli and cheese department at the newly opened The Fresh Market in their Meridian-Kessler neighborhood. Being promoted quickly to an Assistant Manager, Chris went on to help open new stores all across the country by setting up departments and training new employees. Most recently, Chris narrowed his foodwork focus to cheese, and he was a cheesemonger in New York City, educating customers and selling fine cheeses, charcuterie, truffles, and caviar in such venerable NYC food institutions as Citarella, Brooklyn Fare, and Eli's Market, where Chris had the honor of creating the cheese trolley for the store's restaurant, Eli's Table, each evening.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #501 - April 5th, 2021, 7:05 pm
    Post #501 - April 5th, 2021, 7:05 pm Post #501 - April 5th, 2021, 7:05 pm
    Martha Lou Gadsden, Soul-Food Matriarch, Dies at 91
    https://www.nytimes.com/2021/04/04/dini ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #502 - April 6th, 2021, 7:51 am
    Post #502 - April 6th, 2021, 7:51 am Post #502 - April 6th, 2021, 7:51 am
    Joel (Yoel) Mauer, age 70.

    Established the first kosher bakery in Chicago (Tel-Aviv), and Skokie’s first kosher bakery (Chaim’s Kosher, named for his father).

    https://chicagojewishfunerals.com/funer ... BE4A73D8CA
  • Post #503 - April 23rd, 2021, 5:34 am
    Post #503 - April 23rd, 2021, 5:34 am Post #503 - April 23rd, 2021, 5:34 am
    Gerald A. ‘Jerry’ Ranalli, founder of Ranalli’s restaurants, other Chicago establishments, dead at 83
    https://chicago.suntimes.com/2021/4/23/ ... s-obituary
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #504 - April 27th, 2021, 4:00 am
    Post #504 - April 27th, 2021, 4:00 am Post #504 - April 27th, 2021, 4:00 am
    W. Galen Weston, Who Transformed a Family Food Empire, Dies at 80
    https://www.nytimes.com/2021/04/26/busi ... ticleShare
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #505 - May 21st, 2021, 1:17 pm
    Post #505 - May 21st, 2021, 1:17 pm Post #505 - May 21st, 2021, 1:17 pm
    Adrian Miller mentioned the owner of LC's Bar-B-Q in Kansas City died recently.

    ...
    Moving to Kansas City from Mississippi as a teenager, Richardson's family says he didn't open the restaurant until later in his life.

    "He used his retirement money and did his passion that he wanted to do," said Hammett.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #506 - June 10th, 2021, 1:14 pm
    Post #506 - June 10th, 2021, 1:14 pm Post #506 - June 10th, 2021, 1:14 pm
    Chef Larry Raymond, 67, of Tomahawk, Wisconsin, found peace after a long illness on Friday, May 28, 2021. Larry was known for the creation of Sweet Baby Ray's Barbecue Sauce.
    https://www.petersonkraemer.com/obituar ... ZT3xE4tNTI
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #507 - July 1st, 2021, 8:59 am
    Post #507 - July 1st, 2021, 8:59 am Post #507 - July 1st, 2021, 8:59 am
    Camerino Gonzalez Valle, founder of Los Comales Restaurants, dies at 81: ‘He had a heart of gold’

    https://www.chicagotribune.com/dining/c ... story.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #508 - July 25th, 2021, 6:05 pm
    Post #508 - July 25th, 2021, 6:05 pm Post #508 - July 25th, 2021, 6:05 pm
    Bernard Cretier, former chef-owner of Le Vichyssois, died on July 21.

    Bernard Cretier was born in Vichy, France, in 1946. He and his American wife Priscilla opened this lovely, discretely elegant but unpretentious restaurant in the far away Northwest village of Lakemoor,  in Mc Henry county, in September of 76.
    The white brick stylish building looked a bit like a French country ‘’Auberge’’’such as those that you would find in Normandy or in Burgundy.
    The large windows of the two spacious dining rooms with well- spaced tables covered with white linen cloth and furnished with antiques, and traditional copper pots, opened on a pleasant small patio. Fresh flowers were always in evidence, and the silver, porcelain plates and pretty glasses were nicely arranged and classy. Art work decorated the walls, and the bar in the lobby where an impressive antique desk was serving as a hostess stand, was a very welcoming place.
    Cretier and his family lived upstairs when they opened the place, as it was the case in many traditional provincial restaurants in France in the good old days. He then moved to Lake Barrington.
    Before coming to Chicago in the late 60s, Cretier worked in the kitchens of such iconic French chefs as the Frères Troisgros and Paul Bocuse, as well as Maxim’s. In 1970 he became the executive chef at Maxim’s in Chicago were he stayed for 6 years. 
    I am sad to say that I never had an opportunity to eat at Le Vichyssois since from what I read and heard from other French chefs as well as from friends  in Chicago, I am sure that I would have loved his traditional French cuisine, that he prepared with great care and precision.
    Cretier was not an adept of the Nouvelle Cuisine and did not make a mystery of his convictions.
    His repertoire was classic French.
    His pâtés and terrines, such as quail with juniper berries, brandy-flavored duck, venison, or a simple pork country pâté were very popular.  And so was of course his Vichyssoise soup, that all American tourists used to order at Maxim’s Rue Royale in Paris, and an oyster and lobster bisque. Some of the restaurant’s favorite main courses were veal in a morel cream sauce, duck in red wine and vinegar sauce, rack of lamb with a tarragon sauce, scallops in a lobster sauce or in puff pastry, and lake trout in a Champagne sauce. Vegetables were served in small copper pans or pots, and the salad often was a mix of French endive, mâche, and haricots verts fins in raspberry vinaigrette.
    Women raved about his dark chocolate and almond base desserts.  And according to a 1984 review in the Tribune, Cretier would serve a very good grapefruit-Champagne sorbet between appetizer and entrée. Nothing was very expensive, even the daily specials that changed often.
    According to a review published in 84, that year the average cost of a dinner for two would average $ 60.00.
    It was a modest price to pay for such quality.
    Cretier decided to closed his restaurant in 2014 because, according to him, he was tired of working for so long hours.
    It is sad to lose one of the most talented representative of the traditional traditional French cuisine we had in Chicago for so many years.
  • Post #509 - July 29th, 2021, 7:26 am
    Post #509 - July 29th, 2021, 7:26 am Post #509 - July 29th, 2021, 7:26 am
    Pioneering TV pitchman Ron Popeil dies at age 86

    https://www.cnn.com/2021/07/28/us/ron-p ... index.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #510 - July 30th, 2021, 8:30 am
    Post #510 - July 30th, 2021, 8:30 am Post #510 - July 30th, 2021, 8:30 am
    Bernard Cretier, French chef whose suburban restaurant drew diners from miles around, dead at 74
    While at Maxim’s de Paris, one of his patrons stood out. Artist Salvador Dali would drop by with his pet ocelot.

    In the early 1970s, Maxim’s sent him to the U.S. to head its kitchen in Chicago.

    “Until his arrival and the arrival of other French chefs from France, most of the French restaurants [in Chicago] — there were about seven or 10 of them — they were phony French,” said Alain Maes, a native of Nîmes, France and culinary historian who writes the blog French Virtual Cafe. “They had French names but not a single chef from France, and they were doing all kinds of [inauthentic] food.”


    I was contacted by the Sun Times for a quote. I redirected them to Alain, who really knew this subject so much better.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more