LTH 20th Anniversary Sunday Dinner: Sun Wah, May 5th, 5:30
LTH 20th Anniversary Sunday Dinner: Sun Wah, May 5th, 5:30
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Post #61 - May 4th, 2024, 1:17 pmCathy2 wrote:Deceased:
John Trillik aka PantherInTheDen
HungryRabbi
OurPalWill
Tarte Tatin
(very possibly Artie)
You forgot stevez.
=R=Same planet, different world
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Post #62 - May 4th, 2024, 1:26 pmronnie_suburban wrote:Cathy2 wrote:Deceased:
John Trillik aka PantherInTheDen
HungryRabbi
OurPalWill
Tarte Tatin
(very possibly Artie)
You forgot stevez.
=R=
Bruce and SteveZ were already in the comment to which Cathy was adding and will certainly be in mind.
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Post #63 - May 4th, 2024, 1:38 pmAlso Kenji.
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Post #64 - May 4th, 2024, 3:40 pmBean"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #65 - May 4th, 2024, 4:08 pmChristopher Gordon
I miss his posts & quirky sense of humor.
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Post #66 - May 4th, 2024, 8:11 pmReceived an email tonight.Kelly Cheng of Sun Wah wrote: I’ll do three tables of 12. See you tomorrow. Let people know to come early if they want to see the pig cooking.
Quack quack!
Kelly
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Post #67 - May 4th, 2024, 8:44 pmEvA wrote:Also Kenji.
I went to his wake, shame on me to forget. He had the best possible funeral, especially from 'our point of view.' I will find and insert the link to my report.
Subject: Farewell, KenjiCathy2 wrote:Hi,
I attended the wake and memorial service for Kenji this evening. From this family, long time friends, neighbors and references to good food and BBQ, Kenji lived a wonderful life.
Outside the funeral home, his neighbor was smoking meat on a smoker Kenji gave him. Next to his casket was his personal smoker built for him in Gary, Indiana, which looked like the top quarter of a 50-gallon steel drum. On top was a BBQ competition trophy. His BBQ teammates were there sporting their team t-shirt for the 'Inglorious Basters.'
In the refreshment room, there was homemade bahn mi made with smoked brisket produced on his smoker. Peach cobblers and bread pudding provided by Smoque. Kenji organized a BBQ event with Barry Sorkin as a judge. Thereafter they were great friends, a scenario repeated in many people's anecdotes of their interactions with Kenji.
His son and nephew recalled all the lessons learned from Kenji and his zest for life. His son related how his Dad could engage in conversation with just about anyone. If nobody was there, he could still carry on talking.
His daughter expressed the family's appreciation for all the people who came, especially those they never knew of before tonight. Kenji would talk about all his friends and their adventures, which nobody in the family knew existed. The needles in haystack arrived to offer their respects from Reddit, LTHforum and other real and virtual communities.
When I later introduced myself to his family, they all remembered hearing about LTHforum. His daughter recalled their recent visit to DankHaus for mrsm's quick pickle class. I had to admit I never met her father, though I was looking forward to finally meeting him Sunday at the picnic.
Like a lot of people who contribute to LTHforum and I have never met, there is yet a kinship for our shared passion for food that remains palpable via our interactions. Kenji was just like us.
Regards,
Cathy2Cathy2
"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,
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Post #68 - May 5th, 2024, 8:38 amI always wondered if FreezerPig passed. He was a great contributor -- and I'd lined him up to be interviewed for my book on the history of pigs -- and then he vanished. Not on LTH, not responding to emails. Anyone know what happened to him?"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #69 - May 5th, 2024, 10:16 amCynthia wrote:I always wondered if FreezerPig passed. He was a great contributor -- and I'd lined him up to be interviewed for my book on the history of pigs -- and then he vanished. Not on LTH, not responding to emails. Anyone know what happened to him?
I heard he was shy. I know of someone who had closer contact, I will tell you later today.
Cathy2Cathy2
"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,
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Post #70 - May 5th, 2024, 10:17 amFirst post on LTH, please note the date.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,
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Post #71 - May 5th, 2024, 2:04 pmCathy2 wrote:First post on LTH, please note the date.
Love that it was so early in the life of LTH that you are "Guest."
"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #72 - May 5th, 2024, 8:13 pmThank you all for a wonderful dinner and social gathering. Such wonderful memories. And great appreciation to Kelly who is the perfect hostess and to her family who are the most talented chefs. I can't wait until LTH'25.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
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Post #73 - May 5th, 2024, 8:36 pmThese are things you just cannot make up.
Feeding Katrina EvacueesVital Information wrote:YourPalWill wrote:I hope all went well. Please give us a report. thanks for putting this together, Rob. Sorry to have to miss out.
Well, GWiv got there a few minutes before me. He says in a somewhat frantic voice, that no one's there, they all went to a Nation of Islam event. I'm like, that Wiv, what a joker...
You know even if everyone was present, there would have been a lot of leftovers. That's the kinda generosity our community offers. And I think there will be plenty of great food availble for a few days.
The rundown:
- Red beans from OurPalWill - I lived in New Orleans for 3 years. I've had red beans many a Monday. I've also had many an Illinois red bean. These were no faux red beans. Complex, meaty enough, filled with flavor, one of the guests actually said they were a bit too spicy for him, just great red beans.
- Roast chicken, mashed potatoes and grilled onions from Thyme. As I noted to Wiv, it is one thing for a restaurant to step up for something like this, it is even more when they step up without even being asked. Not only did Thyme help with its delicious food, they were crucial in pulling the whole thing off. They held the red beans for a few days, re-heated the food and helped make sure it all got to Madden. Thyme really came through. That's the kinda place you want in your city (especially as they can cook so well too!)
- Which gets me back to that not so kidder, GWiv. He also played a key role in making things happen. He drove down to Thyme to take all that stuff being held there, over to Madden. Along the way, he got a pan of Honey1 rib tips generously donated by MikeG, a bunch of pop, plates and plastic silverware. A very important set of tasks indeed.
- Those rib tips from Honey1 went very quick. I snuck in and grabbed one, and boy were they good. Thanks again MikeG.
- We said 6 PM but people started gathering as soon as the food arrived and as it was hot but losing heat (we had no warmers), we just started serving. This meant that Cathy2's smoked links did not show up at first. Still, when they did, the aroma of long smoking lured even the stuffed. I'm no pushover or patsey (really), but these were about the best Chicago style links I've ever had.
- Flip made too much potato salad and picked up too much cole slaw generously donated by Pete and Johnny's in Lisle, but everyone still loved it. The salads played perfectly against the other foods. Flip was a star server as well.
- Hatless Hammond brought too much bread (my fault) and was an all around help in fixing things up.
- Then, we got to dessert. Asian style banana pudding seemed, strangely enough to me, to be exactly Southern in style and deliciousness. CrazyC, I am sure, could take Singapore by storm with this dessert.
- The Condiment Queen, who also skillfully manned a rice cooker throughout the day so there would be enough bottom for the red beans top, made a stunningly delicious New Orleans style bread budding (recipe nod to Joy of Cooking). What made the pudding, of course, and what inspired one of the guests to tell me it made him feel like he was back home, was a gen-u-ine hard sauce stirred up by the Queen.
If not everyone made dinner, no one did not have a great time. Thanks again for pulling this together.
RobCathy2
"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,
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Post #74 - May 6th, 2024, 8:13 amSuch a fun event - it was so nice to see old friends, and meet a few new ones!
The food as always was phenomenal!
Kelly and crew did such a great job,
and thanks to all the organizers!
E"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #75 - May 6th, 2024, 8:39 amirisarbor wrote:Such a fun event - it was so nice to see old friends, and meet a few new ones!
The food as always was phenomenal!
Kelly and crew did such a great job,
and thanks to all the organizers!
E
Completely agree! Food was amazing, event lovely, company superb!
Evy
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Post #76 - May 6th, 2024, 9:36 amPart I
Thanks to everyone who came out to our LTH 20th Anniversary Dinner at Sun Wah last night. Kelly and her staff did a wonderful job. (Not to mention how great it was to see old and new friends.)
For those who couldn’t make it, here’s a taste of what you missed:
It all started streetwise, before even walking into the restaurant. Roasting a pig:
Once inside, everyone got a keychain keepsake, courtesy of Kelly Cheng’s husband:
Peking duck is Sun Wah’s signature dish. It starts with carving the duck with its crispy skin:
The duck slices (plus legs and wings) are served:
Then, with sauce and vegetables, the duck slices go into the bao:
— More to come in Part II —
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Post #77 - May 6th, 2024, 9:37 amPart II
A palate cleanser:
Crysanthemum Fish:
I missed getting a photo of Mike's Fried Chicken, another crispy-skin bird. (Sorry.) The Mike is Mike Cheng, Kelly's brother.
Mushroom Medley:
Hakka Tofu:
Fried Squab (because we hadn’t had enough poultry yet):
Results of the street side pig roast:
Poached Baby Boy Choi:
Also missing are photos of the Soup and Fried Rice made from the duck, and the “Fried Oysters” with durian paste. (No oysters were harmed in making this dish.) I was too busy eating to fulfill all my photography responsibilities.
I'm glad we did this.
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Post #78 - May 6th, 2024, 1:31 pmGreat party and food. Lovely to see so many of you again. Thanks for arranging this and thanks to all for indulging my reminiscences. Also thank you to the legions of LTH'ers who made my life better, particularly Ronnie.
Kelly's speech was touching for me, as she really embodied a lot of what I loved about doing the GNRs. It was nice to recognize and maybe even help good people making lots of deliciousness.
I realized I did not get through my list of things I learned from LTHForum and still use every day. Here is the full list. (Attribution where appropriate)
1. If there is a reason to eat there other than the food, the food will only be as good as it needs to be. Usually not very. (Mike G)
2. Any review that begins "I have been eating there for years and..." is a reminiscence, not a review.
3. Any review that begins with a complaint about the service is a complaint, not a review.
4. Any review that says the portions are not large enough is beneath notice.
5. It is about what is on the plate.
6. There are three factors in reviewing food - ingredients, technique and taste. Only the last is subjective (Steve Plotnicki).
7. You do not need good ingredients to make wonderful food and excellent ingredients and technique do not mean I am going to like the food.
8. Dining outdoors in good weather makes everything taste at least 20% better.
9. A good pitmaster is a god among men.
10. Photos lie. (Zim and many, many others.)
11. Numerical ratings are meaningless and irresistible.d
Feeling (south) loopy
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Post #79 - May 6th, 2024, 8:34 pmdicksond wrote:1. If there is a reason to eat there other than the food, the food will only be as good as it needs to be. Usually not very. (Mike G)
2. Any review that begins "I have been eating there for years and..." is a reminiscence, not a review.
3. Any review that begins with a complaint about the service is a complaint, not a review.
4. Any review that says the portions are not large enough is beneath notice.
5. It is about what is on the plate.
6. There are three factors in reviewing food - ingredients, technique and taste. Only the last is subjective (Steve Plotnicki).
7. You do not need good ingredients to make wonderful food and excellent ingredients and technique do not mean I am going to like the food.
8. Dining outdoors in good weather makes everything taste at least 20% better.
9. A good pitmaster is a god among men.
10. Photos lie. (Zim and many, many others.)
11. Numerical ratings are meaningless and irresistible.
12. If you know the place has an epic egg roll (or other starter) but weak entrees, just order the appetizer and devour it, look at your watch nervously, and mutter "oh, they need me at the hospital," pay the bill, and leave without shame. /stevez
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Post #80 - May 7th, 2024, 8:12 amDo any videos of the speeches exist? If someone can upload and share links, that'd be great.
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Post #81 - May 7th, 2024, 8:17 amMarlaCollins'Husband wrote:Do any videos of the speeches exist? If someone can upload and share links, that'd be great.
No. Unfortunately not. The speeches were nicely informal. The focus, as always, was on the food.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
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Post #82 - May 7th, 2024, 2:26 pmGAF wrote:MarlaCollins'Husband wrote:Do any videos of the speeches exist? If someone can upload and share links, that'd be great.
No. Unfortunately not. The speeches were nicely informal. The focus, as always, was on the food.
But I think one can guess much of what was said--love, appreciation, fond memories. That said, for dicksond, you can read most of it up-thread.
"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #83 - May 8th, 2024, 1:36 pmOn LTH - facebook version:This makes me so happy! One of my dad's favorite things to do was peruse LTHForum.com and then take us all over Chicagoland to amazing restaurants. At his funeral, literally everyone who shared a story mentioned LTH Forum and the restaurants my dad introduced them to.I found it: saluki68
His profile: memberlist.php...
Here are some of his posts: https://www.google.com/search?q=saluki6 ... hforum.com
I am so sorry for your loss. I am happy we contributed to his food life as he did for us. Cathy2Cathy2
"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,
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Post #84 - May 8th, 2024, 3:08 pmCathy2 wrote:On LTH - facebook version:This makes me so happy! One of my dad's favorite things to do was peruse LTHForum.com and then take us all over Chicagoland to amazing restaurants. At his funeral, literally everyone who shared a story mentioned LTH Forum and the restaurants my dad introduced them to.I found it: saluki68
His profile: memberlist.php...
Here are some of his posts: https://www.google.com/search?q=saluki6 ... hforum.com
I am so sorry for your loss. I am happy we contributed to his food life as he did for us. Cathy2
saluki68 = Barry Komie (obituary)-Mary
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Post #85 - May 8th, 2024, 3:41 pmThanks for the link. I am sorry I never met him. He appeared to be a very good person who really did help others.
Cathy2Cathy2
"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,
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Post #86 - May 10th, 2024, 10:10 amHammond gave me a couple of opportunities to pip in last week. I refused. For one thing, I feared my over-loud voice and a few too many ums and you-knows for our space. For another, I was afraid I'd say something nasty. A week or so out, I wish I did participate.
The event on Sunday was advertised as honoring the founders. I found we could have done a bit more for them. I should have said this.
LTHForum was founded because I got us kicked off of Chowhound. While I put a lot of things in motion; two people who were not there on Sunday need more credit. GWiv and MikeG listened to me and all the other initial moderators, but they mostly carried things out, specifically the nitty gritty of making the forum happen. Seth Zurer also deserves a shout out because in the early years he adjusted the dials and did other technical things. Peter Daane also provided some key services. And then there was the mysterious guys that Gary would trade brisket for stuff.
The great thing about the founding was that we pulled it off quite well. There was no factionalism. No one stayed on Chowhound; no inter-board rivalries. And when they came to the new place, it was all set up and capable of carrying out discussions.
It was hinted at in some speeches, that everything did not always run smooth behind the scenes. I know in the first years on LTH, I posted a lot more on the private moderators board than the main board. It is testimony to what those people mentioned above did and built that, A) things are still happening here* and B) the tsuris beneath did not effect the boards, and it never stopped people from getting what they wanted or needed from LTH.
So, there was a little more to the founding, the 20 years that was not mentioned on Sunday. Hope this helps.
*Things are still happening here due to people who picked up the ball like Ronnie, Dickson, SteveZ, Mary/GP, Matt Dean, etc, as well as Hammond and Cathy2 who never dropped it.Think Yiddish, Dress British - Advice of Evil Ronnie to me.
