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The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. [6] Other food historians have suggested that variants of Chicken Vesuvio can be found among the chicken dishes of the traditional cuisines of southern Italy .
[2] [3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr. [4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972. [5]
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A klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlike kolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas. [39] Laulau: West Hawaii: A traditional preparation consisting of pork wrapped in taro leaf [40] Livermush: South ...
Barbara Grunes (born June 12, 1931) is an American food writer based in Chicago. She is the author or co-author of 50+ cookbooks, including an entire series on grill cooking. [1] A food consultant and historian, Grunes has also written on food and dining for the Chicago Sun Times and food consultant to the State of Illinois. [2]
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