Thursday, May 28, 2020

The Hotel Alcazar in Chicago. A "Green Book" Approved Hotel for Negro Guests.

Hotel Alcazar, 3000 Washington Boulevard, Chicago, Illinois. — Tel: VAn Buren 6-7500 (826-7500)
The Hotel Alcazar on Washington Street at Sacramento Avenue in Chicago. 1920s
The Hotel Alcazar was one of the businesses listed in the "Green Book" in 1961-1964 and 1966-1967. In the June 1963 Ebony magazine, Hotel Alcazar was listed with 200 newly furnished rooms with private baths.
The Hotel Alcazar Lobby
The Hotel Alcazar Lobby, 1965
The first edition of the Green Book, officially known as the "Negro Motorist Green Book," was published in 1936, initially as a guide solely to the New York City metro area. 

The popularity of that inaugural issue prompted publisher Victor Hugo Green to expand the Green Book to cover the entire U.S., and eventually destinations outside the country. Aside from the years 1942-1946, when the publication was suspended during World War II, editions were released annually until the final double issue of 1966-67. 

By the mid-1960s, the final issues of the Green Book included listings for previously whites-only hotels including the Conrad Hilton, the Ambassador East, and the Ambassador West, and the famous, 5-star, Drake Hotel.

Compiled by Neil Gale, Ph.D.

Wednesday, May 27, 2020

The Real Blackhawk Restaurant's Famous Spinning Bowl Salad Recipe, by Otto Roth.

The Blackhawk Restaurant's Famous Spinning Bowl Salad by Otto Roth, served tableside. Before Don Roth made the salad from scratch in front of the diners.
INGREDIENTS (Do not skip or substitute a single ingredient or change the proportions.)
3 ounces softened cream cheese
3 ounces crumbled blue cheese
5 tbl. water — (5 to 6)
1 egg
1 tablespoon + 1 1/2 tsp fresh lemon juice
1 cup oil
2 tablespoons mayonnaise
1/4 cup red wine vinegar
1 tablespoon sugar
2 tablespoons chopped chives
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon paprika
1/2 clove garlic
1 1/4 teaspoons white pepper
1/4 teaspoon hot mustard
8 cups torn salad greens (romaine)
1 chopped hard-boiled egg
salt and pepper to taste

RECIPE
Beat cream cheese and blue cheese in a small bowl until smooth. Beat in water, 1 tablespoon at a time until the mixture is pourable. Set aside. Combine egg, lemon juice, and 1/4 cup oil in a blender and mix on medium speed 15 seconds. Increase speed to high and add remaining oil in a slow, steady stream, stopping occasionally to scrape down the sides of the container. Add mayonnaise, vinegar, sugar, chives, Worcestershire, salt, paprika, garlic, white pepper, and mustard and blend until smooth. Combine salad greens in a large bowl with enough dressing to coat. Sprinkle with chopped egg and seasoned salt and pepper and toss gently. Add 2/3 tablespoon cheese mixture and toss again. 

Only toss three times (no more)

The remaining dressing and cheese mixture can be covered and kept in the refrigerator for up to two weeks.

SOURCE OF RECIPE
Otto Roth's Blackhawk Restaurant, Chicago, Illinois.

The History of the "Original" Blackhawk Restaurant on Wabash Avenue in Chicago's Loop.