Tom's Table

Here at Clara's we are blessed with a great many loyal, longtime customers. One of the best is Tom J. Doody, who has been coming in every Saturday for more than twenty years!

During World War II, Tom served in the 20th Fighter Group in Kingscliff, United Kingdom. He was part of the 55th Fighter Squadron flying over 50 missions at the ripe young age of 21. Tom is a wealth of incredible stories about his flying days including escorting bombers on their missions. If you would like to know more about Tom's fighter group, visit the LittleFriend website to learn more about Tom's fighter group.

After WWII, Tom went on to become a scientific glass blower at Argon Laboratories. He raised a beautiful family and is blessed with many grandchildren and great-grandchildren!

In honor of his 94th birthday, we at Clara's had a special present for him. This past Saturday, we revealed a dedication plaque at Tom's favorite table, "table 111," now know as "Tom's Table!"

30 Years!

On March 13, 1987, Clara's open in a strip mall at 6740 S. Rt 53.

 On the first day, Clara was in the kitchen while Rudy Jr and Rudy Sr. were waiting on customers. That first day, we made $48.76 total. 

Most of the early staff were family members and friends of Clara, Rudy and their children Michelle, Anthony, Rudy Jr. and Mark.   As the restaurant grew in popularity, we added a second dining room and eventually our new home in our own freestanding space in Seven Bridges.   We hope to continue serving you for another 30 years, as the 3rd generation of Melchiorres take over. The Melchiorre family has been truly blessed to have had so many customers become our "family members".   It has been our pleasure to watch your families grow and to celebrate so many birthdays, graduations, and weddings at Clara's.  Thank you!

Happy 28th Anniversary!

On March 13, 1987, Clara's open in a strip mall at 6740 S. Rt 53.  On the first day, Clara was in the kitchen with Rudy Jr and Rudy Sr. waiting on customers.   Most of the early staff members were family members and friends of Clara and Rudy  and their children Michelle, Anthony, Rudy Jr. and Mark.  As the restaurant grew in popularity, we added a second dining room and eventually our new home in our own free standing space in Seven Bridges.  The Melchiorre family has been truly blessed to have had so many customers become our "family members".  It has been our pleasure to watch your families grow and to celebrate so many birthdays, graduations, and weddings at Clara's.  Thanks to all of you!

In honor of our 28th anniversary, we have a video of Clara from last June describing how Clara's came to be.  Enjoy!

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What's in a name?

How do you decide on the name of dishes? And, who are the people with their name on dishes on the menu? These are questions we get from time to time so I thought I would provide some background on how we name dishes at Clara's.

The history of naming dishes after members of the family started with Clara. Usually, it was named after the person who loved to eat the dish such as Anthony's Calamari after Clara's son Anthony, the Papa Rudolfo's Special after Rudy Sr., or the Pizzelle Michelle after their daughter Michelle. Or, it was named after the creator of the special such as the popular Rudy Jr Sprimp Special (created by Rudy Jr) or the Mark Salmon Special by Clara's youngest son Mark. (side note: Rudy created the Rudy Jr. for me when we were dating. I ate it all the time and recommended it to tables when I waitressed back in the day so Clara decided to put in on the menu). All of Clara and Rudy Sr. children had their name on a dish on the menu.

The tradition continued when Rudy and I opened our restaurant (Rudi Fazuli's) in Chicago and he created two dishes in honor of our then two children. Rudy created our now famous Shrimp Ersilia for our then 4 year old daughter Ersilia (SiSi now 22) and Lasagna Miguel for our new baby Michael (now 18). However, after we had our youngest, we never named anything after him and never really thought about it.  However, he remembers and he has been lobbying for a dish FOREVER! Rudy 3 loves all things spicy especially Sriracha so along with his dad he created the R3 special. So, finally Rudy 3 (as the family calls him) will have a dish even it is only a  special. However, with your support maybe it too can make its way to the menu.  

The R3 Special. A spicy blend of Sriracha in our alfredo sauce with primavera veggies (peapods, carrots, mushrooms, and broccoli) topped with either grilled chicken or grilled calamari served on a bed of our fresh angel hair pasta and garnished with goat cheese.

Rudy 3

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Clara's Thanksgiving Recipes - Part Two

Grandma Celeste Turkey Dressing

This was my mother's turkey dressing recipe. For as long as I can remember, dressing for me was a meatloaf type dish. Imagine my surprise when I first saw a “traditional” dressing! I have watched this recipe travel down and out of the family tree, from my family to yours!

Preheat oven to 400 degrees

1 large leek (white part one, reserve green for stock) slice medium thin

1 medium onion, coursely chopped

1 large celery stalk, leaves included. Peel and coarsely chop.

3 pounds ground chuck

1 pound ground pork

½ Tablespoon of sea salt

1 teaspoon coarse ground black pepper

4 large cloves fresh garlic, finely chopped

1 pound dry bread soaked in milk and squeeze well. Then add to meat

8 large eggs, slighly beaten

2 cups of Pecorino Romano cheese

Fresh Parsley leaves only (reserve stems for stock) one bunch flat leaf parsley

1 packet of bresh basil, julienne cut, leaves only

10 sage leaves or one packet, leaves only, julienne cut

½ tablespoon sea salt

1 teaspoon coarse grind black pepper

1 tablespoon poultry seasoning

1 pound Italian Artisan Bread or Old World Bread ½ inch slice, cut into large cubes. (place in bowl, toss with garlic olive oil (see recipe below). Add Parmesan cheese, place on baking sheet and toast in oven till golden and crisp. Cool and then add to stuffing mixture just before baking so they don't get soggy.

Procedure:

Measure and prepare all ingredients

Place ground beef and pork in large mixing bowl (large enough to accommodate all ingredients)

Add sea salt, black pepper, squeezed bread, garlic and mix well by hand

Add beaten eggs, mix

Add Pecorino Romano cheese, mix

Add parsely, basil, sage, poultry seasoning, remaining sea salt and black pepper, mix

NOTE: When ready to bake, add cooled toasted garlic bread cubes to meat mixture. Mix well to incorporate all ingredients, yet able to see toasted bread cubes.

To Bake:

Using a large baking pan, ½ size baking sheet pan or steam table size aluminum tray (doubled for stability.

Spray Tray with olive oil (Pam)

Form two parallel logs of the dressing mixture in pan

Add 3 or 4 cups of Turkey or Chicken stock to pan (use the turkey stock recipe from part one)

Cover with aluminum foil and place in 400 degree oven for 20 minutes

Remove foil, baste, add additional stock if needed, cover again with foil and rotate pan. Bake another 20 minutes.

Remove foil, baste and bake till dressing is beautifully roasted, 5 to 10 minutes. Remove from oven, cover with foil until you are ready to serve.

NOTE: I prepare my dressing the night before. After I have mixed all ingredients, I place my dressing in two large Ziploc bags overnight in the refridgerator to all the seasonings to blend together. Thanksgiving morning I bake my dressing and then the turkey.

Garlic and Olive Oil Recipe

This is the recipe for the bread cubes for the dressing. This recipe is good for the basis of a sauce, sauteing meat, a healthy topping for baked fish, or anything else you can dream up. I firmly believe no cook's kitchen should be without it! Let me know what uses you find for it.

5 large cloves of garlic

3 cups of olive oil

Food processor

Place peeled garlic cloves in processor, pulse till garlic is minced, with processor running. Slowly add three cups of olive oil till an emulsion is created. This will fit comfortably in a 32 oz container. Place in the fridge and use as needed. 

Clara's Special Thanksgiving Recipes

We have a special guest blogger today: Clara! She wanted to share with all of our “family members” her favorite Thanksgiving recipes and memories.

“Thanksgiving is truly one of my favorite holidays and always is an intricate mix of family traditions. My mother, Celeste, had a favorite stuffing that was uniquely hers. It is more of a spicy, garlicky meatloaf than a dressing and was made separately from the turkey. However, the turkey stock I am going to present to you is part of the recipe. My mother- in –law, Ersilia, had a giblet, nutmeg and rice based dressing that had the most wonderful smell and taste.

In our house, the turkey legs were at a premium. There used to be strikes by those who did not get the leg (Rudy Sr and Jr)! Thank goodness extra turkey legs are now more readily available. I remember when I was growing up my dad, Anthony, miraculously created four legs out of the two wings as well.

When we opened up Clara’s a new holiday tradition was born. We put all of our restaurant tables together in a big square and invite in all that needed a place to celebrate. One favorite memory is Rudy Jr. friend Chris Cobb who would almost punctually appear at 9:25 pm! He would have his family dinner and then make his way over to us! We would all look to the parking lot for Chris and his warm smile and big appetite!

I am giving you my turkey stock recipe with great love. This can be used for your stuffing, gravy or a hearty soup in and of itself. I hope you experience a bit of our Clara’s Holiday Spirit thorough this recipe.”

Step #1

12 quart stock pot

Slotted spoon or skimmer

2 gallons of cold water

Turkey backs, necks or wings or any combination approx. 4 pounds, usually two packages in store (washed in salt water before

preparation)

First, fill the stock pot with 2 gallons of cold water and place on the stove over medium high heat.

Secondly, wash your backs and necks thoroughly in salt water before adding to stock pot. Add to pot when ready.

As water begins to come to a boil, a layer of foam will begin to form. Use a slotted spoon or skimmer to remove foam. Repeat as new foam forms. As it comes to a full boil, foam will begin to subside and it will be time to add our veggies.

STEP #2

Create stock bowl with the following well-washed veggies:

1 medium onion Skin on, cut into quarter pieces

1 medium leek Cut length wise in half

(make sure to wash in between the leaves to get the dirt out)

1 pound carrots Cut off tops and tips and peel.

(We are only putting peels in first, carrots come later)

1 stalk celery Cut off bottom and tips, peel and put peels tin stock bowl

(We will use individual ribs later)

1 bunch of fresh flat leaf Italian parsley STEMS only (parsley leaves can be used for other recipes, so please don’t throw away)

optional: 1- 2 Parmigiano Reggiano rinds ( left over after grinding)

In a small bowl place:

2 tablespoons of sea salt

1 tablespoon of black peppercorn

4 bay leaves

When stock comes to full boil carefully add all veggies, peels and stems and stir. If you are using Parmigiano Reggiano rinds, add at this time as well. Add the bowl of salt, peppercorns and bay leaves.

When stock returns to full boil again, lower the heat to a low boil and allow to simmer for an 1-1 ½ hours. The liquid will reduce and the flavor will become more robust. Occasionally gently press down veggies to rotate them in the pot. Taste the broth and make sure it has the flavor you want and allow to cook longer if needed, add more salt if needed.

IMPORTANT STEP: Remember our peeled carrots and celery ribs? We are going to add them to the simmering pot in the last 15 minutes. They will become tender and add flavor. We want them cooked, but still firm. After turning off the heat, we will remove the celery and carrots with a pair of tongs and a slotted spoon, it is a bit like fishing them out, sounds tedious, but worth the effort! Put in a separate bowl to cool.

Allow soup to cool and then strain into a stainless steel bowl or another pot. Discard the veggies (not carrots or celery ribs). Turkey pieces will be quite tender and can be used for turkey soup or other recipes. So, remove meat from bones.

Now you have a very versatile base that can be used for many recipes!

To make turkey soup: Dice the cooked carrots and celery and use the meat from the turkey pieces and coarsely chop. Add favorite soup pasta (I like to use Acini di Pepe pasta) or rice for a hearty winter soup.

Some final thoughts:

This turkey stock is a great base for your turkey gravy and also can be used to baste your turkey.

CHICKEN SOUP: This recipe can also be substituted with a 4-6 pound chicken.

You can keep an ongoing stock pot bag in your freezer for parsley stems, onion, carrot and celery peels, tops and bottoms. I save them all and keep them all in little individual baggies for future use.

Thank you for sharing this memory with me and I hope you and your loved ones enjoy! Make sure to write me and let me know how you do or if you have any questions.

BUON APPETITO!

Clara

Thanksgiving, 2014

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Clara's- One Year Later

View of the Pizza Bar

As hard as it is to believe, we have been in our new space for a year.  (Officially November 19th).  On behalf of Rudy, myself and our entire staff, thanks to all of you for making our move a successful one.  Our family often laughs that for 24 of the 26 years  we were in our old location we always had plans to move but could never find the right space. Clara and Rudy Sr. always dreamed of having the beautiful restaurant we have today.  Both of them love to visit and Rudy and I consider ourselves fortunate to share it with them, our family, and all of you.  Moving a business is never an easy endeavor especially a business with such history in one location, but we are glad we did.  And, we look forward to the end of our construction and serving all of you in our 4 season room and expanded bar in the new year.  

View of the booths

Finished Pizza Bar

Finished Booths

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Clara's "Family"

I am often asked why do we call our customers "Family Members" and why is the blog called the "Family Table?"  The simple answer is Clara.  Growing up in her family restaurant, Clara had many found memories of customers who she simple knew as "aunt or uncle" so and so.  These were not blood relations but rather individuals the family came to know and love as if they were family members.  

Both of Clara's parents left their parents, siblings, and extended family members back in Italy like so many other immigrants of their time.  Their Kedzie Street Beer Garden (later known as Celeste) became a gathering place for others who also left their families behind in order to make a better life.  

In our second video, Clara recalls "family members" from her childhood as well as from Clara's.  Our goal at Clara's is to make all our customers feel like a "family member'!

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Clara's Memories of the Kedzie Street Beer Garden

A families history is an important link to ones past; giving clues to who we are as individuals. If any of you have ever tried to trace your genealogical roots you know it can provide you with a perspective of where you came from and how it makes you who you are today. We are all about family history at Clara's and thought it would be great to take some time and get Clara on video discussing her family history.

Many of you already know that Clara's mother was the famous “Mama Celeste” Lizio of frozen pizza fame. But, did you know that Clara was born above her parents restaurant and her early years is what helped her create “Clara's”?

In our first video, Clara provides a glimpse of her childhood at the Kedzie Street Beer Garden located at 751 S. Kedzie in Chicago. We will have a couple of great Clara videos to share with all of you over the next few weeks. We hope you enjoy!

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Clara's Restaurant

Clara’s opened at 6740 S. Rt. 53 on March 13, 1987.  Clara was in the kitchen, her husband Rudy Sr. at the bar and their four children (Michelle, Anthony, Rudy Jr. and Mark) learning the recipes and traditions just as their mother and grandmother before them.  And just like her mother Celeste, people came from far and wide to enjoy Clara’s wonderful creations.

Clara and her mother Celeste at the opening of Clara's A Taste of Italy in Woodridge
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Mama Celeste

In the 1950's, the children, now adults, expanded the family business by selling their homemade products such as ravioli to other local restaurants and grocery stores. The wholesale business became so successful that in 1963 the family closed Celeste’s to concentrate solely on the supplier business. In 1969, the family sold the business to Quaker Oats who went on to create the Mama Celeste brand that everyone knows today.  

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In the Beginning




Our story begins with Anthony and Celeste Lizio who came to the United

States in the early 1930’s from Sant'Angelo all'Esca a small town an hour

outside of Naples, Italy. Celeste (Luise) grew up in her mother’s café learning the recipes she would eventually hand down to her children and grandchildren.  Once in the United States, Anthony and Celeste opened a small grocery store for Celeste to tend to while Anthony worked in a factory.  While Celeste made dinner in the stores back kitchen, the delicious smells drew the WPA workers. The store became known for Celeste’s food rather than the groceries.

Clara in front of Kedzie Beer Garden 

The popularity of Celeste’s recipes encouraged her and Anthony to open the Kedzie Beer Garden at Kedzie and Polk on the West Side of Chicago. As the business grew into a popular restaurant, the name was changed to Celeste's as a tribute to the chef.  And just as Celeste learned from her mother, their four children (Emmanuel (Willy), Pasquale, Anthony Jr. and Clara) learned from their parents working alongside while living above the restaurant.  

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