Culinary Archaeology Presents:

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

THE DIGWinter 2013

“Digging” up the past culinary

traditions of our nation.

Explore the options withCulinary Archaeology’s Meal ServiceContinued on Page 6

WINTER

RAIL CAR PROVISIONSA collection of traditional culinary provisions that you may have experienced while dining in a rail car in the 1800’s.

Continued on Page 3

ULTIMATE SUPER BOWL TAIL GATEWe transported you by fork each Monday Night this season, now let us give you the Ultimate Tail Gate Prix Fixe to end the season. $55 per person

Continued on Page 4

VALENTINE SPECIALSTower of Treats, Sweetie Pies, Cupids Cake, Gourmet Marshmallows, Decorated Sugar Cookies, Valentine Cupcakes, Chocolate Dipped Shortbread, The Roxy Heart Cake and more.

Continued on Page 5

Let your fork transport you to

another time, another place.

Issue No. 2 culinaryarchaeology.com

C a l l i n g a l l C a r n i v o r e s , O m n i v o r e s

a n d H e r b i v o r e s i n C h i c a g o l a n d !

Why we give sweets on Valentine’s Day. - Page 2

Vintage Valentines - Page 3 Brownie Cupcakes for Valentine’s

THE DIG! PAGE2

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

Valentine's Day has many rumored beginnings with one of the most romantic (and believable) being that the holiday is named after Saint Valentine, a priest who lived in 3rd century Rome. When Emperor Claudius II decreed that marriage was outlawed because single men made better soldiers than those with wives and families, Valentine defied the law and married young lovers in secret, until the day he was discovered, sentenced to death, and thrown into prison. There he met and fell in love with the jailer's blind daughter and because of their love her vision was restored. Then, as a final act of love before he was sent to his death Valentine wrote her a love note and signed it "From your Valentine."

A phrase that still stands today as an endearment of love.

That's the legend of how Valentine became a Saint, as for how the holiday got his name legend says it started when the Church sought to Christianize the pagan Lupercalia Festival the Romans performed every year in the middle of February. It was a celebration of springtime and fertility (among other things) and as part of it young men would randomly draw womens' names from an urn in order to be matched with them for the following year. The Church changed the rituals to eliminate the random sexual pairings and chose a new religious symbol to be honored, St Valentine, to replace the pagan gods and animal sacrifices.

The concepts of romance and love remained, however, and many young men would use the time to seek out and attempt to woo their sweethearts.

So where did the idea of giving chocolates on Valentine's Day come from? From the moment chocolate was discovered it was considered valuable, divine, and decadent, so what better gift to give a woman? The first chocolate candies (as we know them today) were invented in the 1860s by Cadbury, who was also the first to market them in a heart-shaped box for Valentine's Day that same decade.

Like us on Facebook and save

10% off of your Valentine’s Day

order!

Why we give sweets on Valentine’s Day

Boxed truffles.

THE DIG! PAGE3

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

RAIL CAR PRIX FIXE

BRUNCH ~ STARTS @ $24.95DINNER ~ STARTS @ $39.95

Take the train to the NorthEast, A Winter Feast: baked beans; New England boiled dinner; turkey pot pie; venison; cornbread; Cheddar cheese soup; Yankee pot roast; brown bread; salt cod; Boston clam chowder; shrimp boil; fried clams; sea scallops and bay scallops; dried apples and cranberries.

A short ride to the suburbs of the MidWest, Winter Feast: potatoes; pie pumpkins and winter squash; brussels sprouts; burdock roots; celeriac; sauerkraut; dried apples; dried cherries and cranberries; Wisconsin artisanal cheeses; sausages; organic turkey; hardwood-smoked bacon; butter cookies and egg nog.

SouthEast Feast by Rail ~ Fall & Winter: pecans; peanuts; collards and other fall crop greens; flounder; scallops; oysters; country ham and biscuits; sweet potatoes; squashes; fried green tomatoes; black-eyed peas; mountain-grown apples; wild persimmons; grapes; key limes; sweet, small shrimp of fall (perfect for saucy dishes like shrimp creole)

A trip to the Pacific NorthWest in Winter: Dungeness crab; petrale sole; farmed steelhead trout; stored apples; apple and pear cider; eggs; brussels sprouts; parsnips; winter squash; mache salad; Olympia oysters; organic Cheddar.

Head West to California for Winter: Dungeness crab; blood oranges; Meyer lemons; olive oil; wine and wine vinegars; dried figs; fennel; broccoli; purple potatoes

RAIL CAR A LA CARTE AND BUFFET STYLE ALSO AVAILABLE

All prices are per person unless otherwise noted.Current market value of seafood can vary price.

Culinary Archaeology is

dedicated to using fresh locally

sourced, in season ingredients

whenever possible.

All menu items can be Herbivorized,just let us know so

we can accommodate your

food choices.

Interior of a dining car on Chicago & Alton RR Lines ~ Meals .75 cents The Portland Rose ~ Chicago to Portland

THE DIG! PAGE4

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

GAME DAY!

Plan your Super Bowl Party with Culinary Archaeology.

We went digging! Our Dig turned up the most desired and famous foods for each teams city and state. We have customized our football season menu to feature those culinary favorites of your favorite teams!

Each Monday Night you savored the flavor of your favorite team and devoured the tastiest part of your competitor! Now join us for The Ultimate Super Bowl Tail Gate!

Ultimate Super Bowl Tail Gate is priced at $55 per guest. Menu will be announced after Playoffs.

We have interactive ordering available on Facebook. Your guests can pre-order the team meal they choose one week in advance. Payments may be made by individual guests or by game day hosts.

Culinary Archaeology can cater small events up to 300 persons. We use only the finest ingredients and choose organic, in~season ingredients whenever possible.

Culinary Archaeology offers an array of menu items for both personal meal service and small event catering.

All prices are per person unless otherwise noted.

Culinary Archaeology

encourages you to Herbivorize any of

your Game Day Selections.

Satisfaction guaranteed, or your

money back!

Beer battered onion rings, Cincinnati chili, Muffaletta sandwich, It’s IT, The Pumpple Cake Game Day Line-Up

Sample Monday Night Game Day Menu

Week 9: Nov. 5, 8:30 PM, Philadelphia Eagles at New Orleans Saints

Philly Cheesesteaks, Bacon Potato Salad, The Pumpple Cake

vs.

Monster Muffaletta , Beer Battered Onion Rings, Beignets

$32.00 per person

THE DIG! PAGE5

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

Flourless Chocolate Cake $38Classic Red Velvet Cake $38Chocolate Cake with Ganache and Heart Ribbon $65The Roxy Heart Cake $55Sweetie Pie $48Luscious Lemon Meringue Pie $28

Valentine Cupcakes $4.25Valentine Decorated Sugar Cookies $4Cupid Cakes $14Chocolate Dipped Shortbread $22 dozenBox of 10 Gourmet Marshmallows $14Tower of Treats $85

Culinary Archaeology can

customize all desserts to your dietary needs.

Try our Gluten-Free

or Dairy Freeoptions.

Sweetie Pie - Order for Valentine’s Day Brownie Valentine Cupcakes

Valentine Specials

THE DIG! PAGE6

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

Our Basic Prepared Meal Delivery provides healthier alternatives to typical restaurant food or takeout. Take the boredom out of your everyday meals. Prepared Meal Delivery from Culinary Archaeology can introduce new foods, flavors and save you time. Gourmet meals delivered right to your door!

I t ' s l i ke hav ing a cu l inary adventure with every delivery. Using only the best of ingredients, we

thoughtfully prepare healthful, tasteful, international cuisine. We deliver fresh prepared entrees, soups, salads, side dishes, vegetables and desserts directly to your door, whether it is to your home or office. Menus change weekly, and you can order online.

When delivered, each dish is labeled with a colored sticker to help you identify it. Your meals also includes simple warming instructions.

Do you have special dietary concerns or challenges? No problem. Instead of our Basic Prepared Meal Delivery choose a Custom Plan and have the confidence eating meals prepared in accordance with you preferences and without any allergens that you may have. We can customize menus for Gluten Free, soy or lactose allergies, nut allergies or weight loss.

We have Solutions for your Resolutions.LET CULINARY ARCHAEOLOGY BRING YOUR RESOLUTIONS TO REALITY

WITH A CUSTOM MENU PLAN

Polenta and Chicken Stacks Beet Ravioli

Sizes S M L

Serves 1-2 3-4 4-6

Price $19-22 $24-26 $36-38

Main Dish Corporate Boxed LunchWhen it is necessary to work through the lunch break, treat your clients and employees to a boxed lunch from Culinary Archaeology.Sandwich, side salad, dessert, & bottled water $17.95

THE DIG! PAGE7

Culinary Archaeology, 117 South Cook Street #118 | 224-633-9597 | www.CulinaryArchaeology.com

Custom Personal Meal ServiceSAVE TIME, EAT WELL, ENJOY LIFE

Initial Meet and Custom Menu Plan ~ $75.00 (one time charge)

Service fee includes, grocery shopping for all ingredients (cost of groceries additional.),food preparation, heating instructions. Food storage packaging is provided for additional charge.

Services can be scheduled Weekly, Bi-Weekly or MonthlyBiweekly Service for One

• Five entrees plus one side dish per entree• Two servings each• 10 dinners total for two weeks• $300 plus groceries

Weekly Service for Two• Five entrees plus one side dish per entree• Two servings each• 10 dinners total for one week• $300 plus groceries

Weekly Service for Four• Five entrees plus one side dish per entree• Four servings each• 20 dinners total for one week• $350 plus groceries

Entrée Only Service• 5 entrees• Four servings each• $300.00 plus groceries

Mini Service Package• Three entrees plus one side dish per entrée• Two servings each• $250 plus groceries

We can work with you to design a custom service package charged accordingly to meet your needs. A less than 24-hour cancellation will require $75.00 service charge. Additional travel time and mileage fee for areas over 30 miles distance.

THE DIG

Pour vegetable oil into a small heavy saucepan to a depth of 1

inch. Prop deep-fry thermometer in oil so bulb is submerged; heat

oil over medium heat to 350°. Add four 3-inch rosemary sprigs to oil

and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10

pitted oil-cured black olives to oil; fry until bubbling stops, about 4

minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives.

Using a small, sharp knife, cut peel and white pith from 6 blood

oranges and 6 Cara Cara oranges. Cut crosswise into 1/2 inches rounds; arrange on a platter.

Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.

Winter 2012

C U L I N A R Y A R C H A E O L O G Y1 1 7 S o u t h C o o k S t r e e t # 1 1 8B a r r i n g t o n , I L 6 0 0 1 0

Issue No. 2

Culinary Archaeology

Winter Citrus Salad with fried olives and rosemary.

Winter Citrus Salad