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Friday, March 08, 2013
Chicago Flower & Garden Show Blooms plus Navy Pier Parking Discounts through March 17!
Wednesday, March 06, 2013
EXHIBIT OF HALE WOODRUFF MURALS, PAINTINGS AND PRINTS OPENS MARCH 23 AT CHICAGO CULTURAL CENTER
EXHIBIT OF HALE WOODRUFF MURALS, PAINTINGS AND PRINTS OPENS MARCH 23 AT CHICAGO CULTURAL CENTER
“Rising
Up” Exhibition Features Six Monumental Murals Painted 1939-42 by
African American Artist Hale Woodruff for Alabama’s Talladega College
“Rising
Up: Hale Woodruff’s Murals at Talladega College,” which features six
monumentally-scaled murals – two at 6 by 20 feet, four at 6 by 10 feet –
painted 1939-42 by African American artist Hale Woodruff, opens March
23 at the Chicago Cultural Center (78 E. Washington Street, 4th Floor
Exhibit Hall) and runs through June 16. Never before seen outside of
Alabama, the murals depict the 1839 African slave revolt on the Spanish
ship La Amistad and other key moments in African American history
including The Trail of the Amistad Captives, The Repatriation of the
Freed Captives, The Underground Railroad, The Building of Savery Library
[at Talladega College], and Opening Day at Talladega College.
Founded
in 1867, Talladega College was one of the nation’s first all-black
colleges. Commissioned in 1938, Woodruff’s murals have been on
continuous view at the college since their installation in the lobby of
Savery Library.
Newly
restored to their original, vibrant colors, the murals are accompanied
by 30 paintings and prints that document Woodruff’s work from the 1920s
to the 1940s, making the exhibition a rare opportunity to see this
important Harlem Renaissance artist’s work in depth.
Hale
Aspacio Woodruff (1900-1980) was born in Cairo, Illinois, spent time in
Chicago and was part of an historic show at The Art Institute of
Chicago in 1927. He studied art at both the John Herron Art Institute in
Indianapolis and the Fogg Museum of Harvard University. In 1935,
Woodruff
worked on Works Progress Administration (WPA) murals for the Atlanta
School of Social Work. Between 1931 and 1946, he served as the first
chair of the newly established art department of Atlanta University.
During the summer of 1936, Woodruff studied mural painting in Mexico
under the mentorship of Diego Rivera. In 1946, he became a teacher at
New York University, where he taught art for more than 20 years until
his retirement in 1968.
“Rising
Up” is organized by the High Museum of Art, Atlanta, in collaboration
with Talladega College, Talladega, Alabama. The exhibition is made
possible through support from the Terra Foundation for American Art.
Admission is FREE.
Related Programs:
Lecture:
“Painting Through the Past: The Amistad Murals and the Crux of Slavery
in Hale Woodruff’s Artistic Practice” | Nicholas Miller, PhD Candidate,
Department of Art History, Northwestern University
Thursday, April 25, 5 pm
Chicago Cultural Center, 1st Floor Garland Room
Gallery Talks | Daniel Schulman, Program Director/Visual Art, Department of Cultural Affairs and Special Events
Thursday, April 18 and Thursday, May 16, 12:15 pm
Chicago Cultural Center, 4th Floor Exhibit Hall
Drawn
by its beauty and the fabulous free public events, hundreds of
thousands of visitors come to the Chicago Cultural Center every year,
making it one of the most visited attractions in Chicago. The stunning
landmark building is home to two magnificent stained-glass domes, as
well as free music, dance and theater events, films, lectures, art
exhibitions and family events.
For
the latest Chicago Cultural Center news and events, visit
chicagoculturalcenter.org, like us on Facebook and follow us on Twitter,
@ChiCulturCenter.
The
Department of Cultural Affairs and Special Events (DCASE) is dedicated
to enriching Chicago’s artistic vitality and cultural vibrancy. This
includes fostering the development of Chicago’s non-profit arts sector,
independent working artists and for-profit arts businesses; providing a
framework to guide the City’s future cultural and economic growth, via
the 2012 Chicago Cultural Plan; marketing the City’s cultural assets to a
worldwide audience; and presenting high-quality, free and affordable
cultural programs for residents and visitors.
For
the latest DCASE news and events, visit cityofchicago.org/dcase, like
us on Facebook and follow us on Twitter, @ChicagoDCASE.
# # #
DON’T
MISS: “They Seek a City: Chicago and the Art of Migration, 1910-1950,”
on view at The Art Institute of Chicago through June 2, which includes
many of the same themes and issues explored by Hale Woodruff in “Rising
Up.” For more information, visit artic.edu/exhibitions.
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Tuesday, March 05, 2013
Benny's Chop House Celebrates National Crabmeat Day March 9
 
 
 
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Benny's Chop House
Celebrates National Crabmeat Day March 9
While you may think of Benny's Chop House (444 N.
Wabash Ave., Chicago IL, 312-626-2444) as a destination for Chicago's
best selection of 100% USDA Prime natural, dry-aged, and wet-aged
steaks, their seafood selection is equally delicious. Benny's Chop House
is celebrating National Crabmeat Day March 9 by featuring their
delicious Jumbo Lump Crab Cake ($15.99). Benny's Crab Cakes are made
entirely of sweet jumbo lump crab, lightly dusted with panko bread
crumbs and served with a delicious horseradish-mustard sauce.Benny's is a pioneer in bringing sea-to-table fish to Chicago; and offers a wide variety of seafood dishes on their bar, lunch and dinner menus. There's plenty of crab offerings from which to choose. You can dine on Crab and Lobster 'Louie' ($19.99), or enjoy the crowd-pleasing Seafood Tower (for two - $69.99) featuring chilled Maine lobster, Alaskan King crab legs, and jumbo prawns.
Can't make up your mind? The Benny's Trio of Sliders ($9.99), a lunchtime favorite, is for you. This trio is the perfect way to sample a Crab Cake slider served on mini brioche buns and topped with a classic remoulade. Or enjoy the Trio, a Crab Cake slider, a Prime Beef Burger and a Filet Mignon slider to satisfy your mid-day appetite.
Benny's seafood comes with the Safe Harbor Certification. This quality control system checks for major risk factors by routinely testing for mercury, pathogens, radiation, and histamines (before the seafood is sold to restaurants). This certification process provides a level of confidence which Benny's extends to its customers, when serving some of the city's finest seafood dishes.
Visit Benny's to get your fill on this succulent crustacean on National Crabmeat Day.
About Benny's Chop House
Benny's Chop House, located at 444 N. Wabash Ave. in Chicago, IL 60611. Whether your preference is for 100% USDA Prime natural, dry-aged, and wet-aged steaks, fresh fish and seafood flown in daily, or many other superbly prepared appetizers, salads, entrées and desserts, there are many ways to enjoy a memorable experience at Benny's Chop House.
You'll relish perusing Benny's wine list that has earned Wine Spectator's "Best of" Award of Excellence. Benny's extensive wine collection includes more than 1,500 labels. Yet, the enjoyment doesn't stop there. If spirits are your penchant, you'll be pleased to know that Benny's has one of Chicago's most completely stocked bars and an elegant and creative specialty cocktail menu.
The restaurant is open 7 days a week for lunch and dinner. Hours are 11 a.m. to midnight. The bar and lounge remains open an hour later. Live jazz is presented Wednesdays through Saturdays, 7 p.m. to 11 p.m. For more information contact Benny's at (312) 626-2444 or visit www.bennyschophouse.com.
Benny's Crab Cake
Photo By: Tim Turner
Benny's Chop House Crab Cakes(Yield: 4)
• 1 pound lump blue crab meat
• 1 tablespoon mayonnaise
• 2 teaspoons Dijon mustard
• Pinch of old bay seasoning
• 2 pieces of scallion - thinly sliced
• 1 tablespoon chives - thinly sliced
• 1 whole egg
• 2 dashes of Tabasco
• 2 dashes of worchestershire sauce
• ¼ cup and ½ cup panko bread crumb measured separately
• TT salt and pepper
Preheat oven to 350˚ F. In a large mixing bowl, combine the mayonnaise, mustard, old bay, scallions, chives, egg, Tabasco, worchestershire sauce, and salt and pepper. Whisk together the ingredients until mixed thoroughly. Drain excess liquid from the lump blue crab meat. Gently fold the crab meat and ¼ cup of panko into the mixture. Check crab cake mix for seasoning. Form into 4 patties. Dredge the crab cakes in remaining ½ cup of panko.
After the crab cakes are formed, make the horseradish and mustard mayonnaise.
• 3 egg yolks
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 tablespoon whole grain mustard
• Pinch of cayenne pepper
• 1 pint vegetable oil
• 1 tablespoon horseradish drained of excess liquid
In a small mixing bowl, whisk together the egg yolks, white vinegar, lemon juice, kosher salt, Dijon and whole grain mustard, and cayenne. Slowly add the vegetable oil, a few drops at a time, and then a steady stream to create an emulsion. Lastly, add the drained horseradish.
To finish the crab cakes:
In a sauté pan over medium/high heat, add a splash of olive oil. Gently place the crab cakes into hot sauté pan and sear until golden brown. Using a spatula, delicately flip the crab cakes. Place into oven for 3-4 minutes until cooked through.
While the crab cakes are in the oven, spread a spoonful of horseradish and mustard mayo on a small appetizer plate. Remove the crab cakes from the oven and blot on a paper towel to remove any excess oil. Place crab cake halfway on the sauced area of the plate and halfway off. Top with a few leaves of arugula for garnish.
March 2013: Film Screenings, Call for Entries and the Power of Partnership
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