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An American food experience, with homegrown specialties, such as an authentic Chicago hot dog, and family recipes reflecting cultures of the city's major immigrant populations. You can also find recipes that have "traveled" with those who arrived here from other U.S. regions, and innovative new dishes that take ques from Chicago's culinary scene.
Antoinette Pope's Chicken Almond Din
In the 1960s my family ordered out for Chinese---pork chow mein with pan-fried noodles, egg foo yong, fried rice---about once a week. The restaurant we liked was Canton, in Skokie, Ill. My childhoood memories of crispy noodles, fragrant light sauces, almond cookies, oolong tea, the always-present owner, and formica countertops are why I love and cherish Chinese-American cuisine. Like chicken noodle soup for some, this food soothes my soul.
Cantonese food also made an impression on Chicago culinary doyenne Antoinette Pope. The Antoinette Pope School Cookbook (Macmillan Company, 1953) features a chapter on "Cantonese Cookery" with a decidedly American approach. The recipe for Chicken Almond Din is my favorite. I have made substitutions to update Mrs. Pope's mid-century dish but its delicate character remains the same.
Source: Deborah Loeser Small, Lake Magazine
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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