America's First Automobile Race Occured in Chicago, Illinois, in 1895.

Henry Ford receives most of the credit for developing the car in the U.S. However, he did not produce the first American motorcar. This distinction goes to the Duryea brothers—Charles and Frank—who created their first gasoline-powered "horseless carriage" in 1893. Like the Wright brothers, the Duryeas were bicycle mechanics passionate about speed and innovation.

Founded by Charles Duryea, born in Canton, Illinois in 1861, and his brother James "Frank" Duryea,  born in Washburn, Illinois in 1869, the Duryea Motor Wagon Company built their first Motor Wagon, a one-cylinder four horsepower car, first demonstrated on September 21, 1893, in Springfield, Massachusetts. It is considered the first successful gas-engine vehicle built in America.

Charles E. Duryea (left) and J. Frank Duryea, 1895.

The race, a 54-mile course from downtown Chicago to Evanston and back, was scheduled to start on November 2, 1895.

The original field featured 83 entries in the race, but 76 never made it to the race. The high dropout rate seemed primarily due to most cars needing to be finished in time for the contest, and organizers postponed the event for a week.

If the new technology wasn't already tricky enough, dealing with the local authorities was worse. Before pre-race favorite Elwood Haynes and the Benz driver could even get into town, they were stopped by the cops. Their infraction? The police said they had no right to drive their vehicles on the city streets, and the competitors had to requisition horses to pull the cars. Haynes had to drop out when his vehicle was damaged en route and was unable to compete.

Naturally, the editors of the Times-Herald flipped out. They postponed the event again until they could convince the city leaders to pass an ordinance allowing the newfangled vehicles to travel on the streets of Chicago. By this time, the race day had slipped to November 28, Thanksgiving Day.

Frank Duryea described his experience in his autobiography: 

"I started with draftsmen on plans for a new motor wagon (the second Duryea vehicle, a two-cylinder vehicle built in 1894) of which I had, from time to time, been making rough sketches during the past summer. But my work was interrupted by the necessity of preparing a motor wagon for the race promoted by H.H. Kohlsaat of the Chicago Times-Herald.

 

This race was set for November 2nd, and as driver, the Company sent me out to Chicago with the motor wagon on that date. Only the Mueller Benz and the Duryea cars were present and ready to start, so the race was postponed until the 28th. Thanksgiving Day, when it arrived, found me again in Chicago with my motor wagon."

Heavy snow had fallen during the night (and 30° at the start of the race), and we experienced hard going as we drove out to Jackson Park from our quarters on Sixteenth Street.

Only six contestants lined up to the start line of nearly a hundred entries. Of these six, two were electric vehicles entered by Morris and Salom of Philadelphia and Sturgis of Chicago. Each came from the four gasoline-engined cars, H. Mueller & Go. of Decatur, Illinois, R.H. Macy & Co. of New York, and The De la Vergne Refrigerating Machine Co. of New York, to the start with an imported German Benz. The Duryea Motor Wagon Company's entry was the only American-made gasoline vehicle to start.

The word 'GO' was given at 8:55 AM, and the Duryea was the first vehicle (№ 5) away.

With me as umpire was Mr. Arthur W. White. The machine made good going of the soft unpacked snow in Jackson Park, but when we came to the busier part of the city, the street surface consisted of ruts and ice hummocks (a hump or ridge in an ice field), in which the car slewed badly from side to side.

While still in the lead, the left front wheel struck a bad rut at such an angle that the steering arm was broken off. This arm had been threaded and screwed firmly to a shoulder, and it was a problem to extract the broken-off threaded part of the arm. When this was finally accomplished, we, fortunately, located a blacksmith shop where we forged down, threaded and replaced the arm. While thus delayed, the Macy Benz passed us and held the lead as far as Evanston, where we regained it.

Having made the turn at Evanston, elated at being in the lead again, we started on the home trip.

We had not yet come to Humboldt Park when one of the two cylinders ceased firing.

This repair was completed in fifty-five minutes and we got going, feeling that the Macy Benz must surely be ahead of us, but learned later that the Macy did not get that far. Breaking the way through the snow in Humboldt and Garfield Parks proved to be heavy work for the motor, but also indicated that all competitors were behind us.

After a stop for gasoline, and a four-minute wait for a passing train at a railroad crossing, we continued on to the finish in Jackson Park, arriving at 7:18 PM.

The motor had at all times shown ample power, and at no time were we compelled to get out and push.

After receiving congratulations from the small group still remaining at the finish line, among whom were the Duryea Motor Wagon Company party, I turned the motor wagon and drove it back to its quarters on Sixteenth Street.

The Mueller Benz, the only other machine to finish, was driven across the line at 8:53 PM by the umpire, Mr. Charles B. King, Mr. Mueller having collapsed from fatigue and the frigid cold."

Shortly after the start, depending on whom you believe, either two of the vehicles argued over the same section of road, or a Benz ran into a horsecart or was forced off the road by the horse cart. Whatever caused it, one Benz was in a ditch and out of the race, and another Benz dropped out.

Frank Duryea traveled 54 miles at an average of 7.5 mph in 10 hours and 23 minutes (including repair time), marking the first U.S. auto race where any entrants finished. 

The winner earned $2,000 ($61,000 today), the enthusiast from the crowd. The person who gave the horseless vehicles the new name of "motorcycles" won $500. The Chicago Times-Herald Newspaper that sponsored the race wrote, "Persons inclined to decry the development of the horseless carriage will be forced to recognize it as an admitted mechanical achievement, highly adapted to some of the most urgent needs of our civilization."

That same year, the brothers began commercial production in 1895, with thirteen cars sold by the end of 1896. Their first ten production vehicles were the first automobiles sold in the United States.

Compiled by Dr. Neil Gale, Ph.D. 

The amazing history of Burger Chef Restaurants, which many of their locations were in Illinois.

Frank P. Thomas Sr. founded the General Equipment Company in Indianapolis in 1930 to manufacture his new invention, named the Nu-Way frozen custard machine. In 1951, Thomas Sr. retired at 75 years old and gave his company stock to his two sons, Frank P. Thomas Jr. and Donald J. Thomas, and his son-in-law Robert Wildman.

A photograph of the EZE-Way frozen custard machine at a trade show around 1950. Frank P. Thomas Sr. eliminated the principle of using chipped ice and salt for freezing frozen custard in his Nu-Way machines when he installed compressors and changed the name to EZE-Way because the machines were easier to use.

With the introduction of the Sani-Shake machine and the Sani-Broiler around 1956, the General Equipment Company was manufacturing most of the basic machines necessary for operating a drive-in restaurant.

With the introduction of the Sani-Shake machine and the Sani-Broiler around 1956, the General Equipment Company was manufacturing most of the basic machines necessary for operating a drive-in restaurant.

The very first Burger Chef restaurant opened in May of 1957 and was located in the Little America Amusement Park in Indianapolis. Frank P. Thomas Jr. built this demonstration store to showcase his restaurant equipment in actual operation, and there were no plans to franchise the concept at this point.

In late 1957, Frank P. Thomas Jr., Donald J. Thomas, and Robert Wildman made plans to create a new division of the General Equipment Company called Burger Chef.

Artist's rendition of a Burger Chef location like this one was often included in franchise materials sent out to attract potential restaurant owners.

The chain featured several signature items such as the Big Shef and Super Shef hamburgers. Their first hamburgers sold for 15¢.

In the late 1950s, they created the first "value combo" as a 15¢ hamburger, 15¢ fries, and 15¢ vanilla, chocolate, or strawberry milkshake. It was known as the "Triple Treat." Free Triple Treat coupons were often given as promotional items.

The Pied Piper was an experimental food truck.

A Volkswagen Van turned into a food truck.

Pied Piper was an experimental attempt by Burger Chef in 1962 to expand its fast-food concept into other areas. Restaurant machines by the General Equipment Company were installed in Volkswagen vans like this one. Food was then prepared in the vans and sold door-to-door to local businesses. It was the same year that McDonald's also experimented with a food truck.

General Foods purchased the chain in 1968 and added menu items such as the Top Shef (bacon/cheeseburger) and a chicken club sandwich (with bacon). The Works Bar allowed customers to purchase a plain burger and pile it high with the toppings of their choice. 

The chain had two mascots: Burger Chef (voiced by Paul Winchell) and Jeff (the chef's juvenile sidekick).

In 1971, Burger Chef was poised to surpass McDonald's as the largest hamburger chain in the U.S., with 1200 locations nationwide. It was not too bad for a restaurant that was created as an afterthought to showcase the General Restaurant Equipment Company's new flame broiler. In addition to their Big Shef (double burger) and Super Shef (quarter pound burger), the company introduced a Fun Meal, which included a burger, fries, drink, dessert, and a toy for the kids. 

The chain expanded throughout the United States and, at its peak in 1973, had 1,050 locations. It was second only to McDonald's in the number of locations nationwide. 

Burger Chef sued McDonald's in 1979 when that company introduced their Happy Meal but ultimately lost.

                                   1973                                                                    1978

1966 Downtown Burger Chef in St. Louis, Missouri.

But in 1982, General Foods decided to get out of the burger business and sold the chain to Imasco Ltd., the parent company of Hardee's, for $44 million. Hardee's lets franchises and locations near existing Hardee's locations convert to other brands. The remaining restaurants that did not convert to Hardee's or new names and branding were closed.

College students enjoying lunch at a Burger Chef restaurant.

Hardee's brought back the Big Shef hamburger for a limited time in 2001, 2007, and 2014 at some Midwestern locations.

Advertising Slogans
1970–1971 – "There's more to like at Burger Chef."
                         "Burger Chef goes all out to please your family."
1971–1976 – "You get more to like at Burger Chef."
1976–1980 – "We really give you the works."
                         "Open wide America, you never can forget."
                          "You get more to like at Burger Chef."
1980–1996 – "Nowhere else but Burger Chef."

VIDEO

The Complete Collection of Burger Chef TV Commercials

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

Compiled by Dr. Neil Gale, Ph.D. 

The History of the Berghoff Restaurant in Chicago's Loop since 1898.

Herman Berghoff immigrated to America from Dortmund, Germany, in 1870. Herman and his three brothers, Henry, Hubert, and Gustav, started brewing Berghoff's Beer in Fort Wayne, Indiana, in 1887. 

The Berghoff Family as they began brewing Berghoff Beer.

When the Chicago World's Columbian Exposition opened in 1893, Berghoff set up a stand on the Midway Plaisance and sold his beer to people entering and exiting the fair. His success at the fair prompted him to consider a more permanent place to sell his beer in Chicago. The Berghoff Restaurant, at 17 West Adams Street, near the center of Chicago's Loop, was opened in 1898 and quickly became a famous institution. His Dortmunder[1] style beers were sold for 5¢ and they came with a free sandwich (one per customer -- not one with each beer).

When Prohibition began in 1920, Herman saw it as an opportunity to expand his business as opposed to shutting it down or boarding it up. He began brewing “near beer” (which is now sold as Berghoff's Root Beer) and Berghoff pop (soda pop for you non-Chicagoans) while also expanding their foodservice.

A historic photo of The Berghoff Restaurant on West Adams Street in downtown Chicago.

During the 14 years that Prohibition was in effect, The Berghoff Restaurant became well known for authentic German fare. After prohibition was repealed in 1933, The Berghoff was issued Chicago's #1 Liquor License.

A photo of Herman Berghoff holding Chicago's first-ever liquor license after Prohibition.

Long after most restaurants ended the practice, the Berghoff maintained a separate men's only bar.

Celebrating the repeal of Prohibition at the Berghoff Restaurant's Men-Only Tavern.

It wasn’t until Gloria Steinem and six other members of the National Organization for Women stood at the bar and demanded to be served in 1969 that the segregation ended.

For much of its history, the Berghoff waiters would purchase the meals they were serving from the kitchen and then deliver them to the customer, keeping the amount the customer paid for the meals.

A sample of one of The Berghoff Restaurant's old menus.

On December 28, 2005, it was announced by Herman Berghoff, 70, and his wife Jan Berghoff that after 107 years of operation, The Berghoff would close on February 28, 2006. Herman and Jan were the third generation of Berghoff's to own the restaurant.

The restaurant's basement cafe reopened on April 18, 2006, during weekday lunch hours only, and was run by Carlyn Berghoff, Herman and Jan's daughter. She also reopened the Berghoff's bar on May 23, 2006, under the new name "17-West at The Berghoff." At one point, Carlyn Berghoff converted the dining room of the restaurant into a private banquet hall called "The Century Room.", however, it's back and running as a full-service restaurant like it once did.

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

Compiled by Dr. Neil Gale, Ph.D. 

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What is a Dortmunder-style beer?
Written by Berghoff Restaurant.

One of our favorite beers in our line of great Berghoff brews is our Dortwunder Lager for its rich malty flavor and the exquisite crispness it delivers. Our brewmasters did not invent this style though, rather we used a beer that dates back to the 19th century from the German city of Dortmunder. There, they created a delicious beer that still is popular today.

The Dortmunder style comes from a strip of land known as the Ruhr District which ran east and west for 60 miles between the Rhine and Ruhr River. The beer is named after one of the biggest towns in the area is Dortmund, which is also the largest city in Germany by area.

During the start of the Industrial Revolution, Dortmund and its surrounding cities had developed quite well. Under the earth of the Ruhr District were rich seams of coal which allowed Germany’s industry to grow. As the decades moved forward Dortmund and Ruhr District exploded with industrial factories that both processed coal and iron. The towns night sky would glow from the fiery furnaces that filled the area, and the air smelled of burning all year round.

It’s no surprise then, that the beer brewed in the area of Dortmund and the Ruhr District was meant to be drunk by hard-working men. The men were looking for a refreshing brew that had a classic maltiness of a Bavarian beer and a deeper color than a German Pilsner. What the brewers of Dortmund came up with was what we now refer to as a Dortmunder.

The intention was to make a tough beer that a miner, coal worker, and steelworker could enjoy. They looked for the no-nonsense, middle-of-the-road beer that could satisfy a thirst any time of the day. The brewers of Dortmund used a mix of the Bavarian Helles which came in a light blonde color with a gentle flavor and rich maltiness. They mixed that with the German Pils which had a better characteristic of aromatic hops and an upfront bitterness that pinched the tongue. Dortmund took those two brews and combined them to create a great middle-ground that had the rich maltiness of the Bavarian Helles along with the crisp richness and aromatic personality of a German Pilsner.

Dortmunder always has around a 5.5% alcohol level with a dark blond hue. Often you can find a biscuit, toffee, and caramel flavor to the style with a firm mouthfeel and an even, dry tone.

As the industrial revolution and industry, in general, declined in the Ruhr District, so did the sales of the Dortmunder Brew. By 1994, the famous Dortmund Union Brewery had closed its doors and merged with several other Dortmund brewers under the name Brinkhoff’s Brewery.

Berghoff’s Dortwunder Lager respects the style of German’s distinct brew while adding our own American twist. We created a perfectly balanced all-malt beer starting with a base of US two-row pilsner malt and a lightly-kilned Vienna and Munich malt mix to add that slight caramel flavor we love. A smooth and crisp beer with a classic flavor easy for pairing with a variety of foods or just having on its own after a hard day of work. We like to think this beer is for all of our hard-working men and women out there that put in the hard hours needed to keep this world turning.

Use a Pilsner Glass to serve Dortmunder beers.

Pilsner Glass

Despite the name, Pilsner glasses are great for any light or medium-bodied lager, such as Dortmunder, Helles, Vienna, and of course, Pilsner. The fluted shape of the glass promotes head retention and allows the delicate aromatics of lager to be released. They are also designed for drinkers to take large, refreshing gulps.

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

The Bagel Restaurant and Deli of Chicago & Skokie, Illinois.

After surviving the Holocaust, Elsa and Herman Golenzer, who had owned a restaurant in Hamburg, Germany, along with their children Michael and Ruth, brought their family recipes and authentic Old World cooking to Chicago's North Side.

A favorite menu item is Lox, chive cream cheese, onion, and tomato on a bagel.

The original 34-seat location at 4806 North Kedzie Avenue was formerly occupied by a baker called "The Bagel Bakery." The family was unable to afford a new sign so they decided to go with the name "The Bagel Restaurant" and kept the sign in place.

Ruth's sons Danny and the late Michael took over in 1969.

4806 North Kedzie Avenue, Chicago, Illinois, location.

4806 North Kedzie Avenue, Chicago, Illinois, location.

In 1977, demand for The Bagel's offerings outstripped the capabilities of its original location's seating capacity so the deli moved to its second location at 3000 West Devon Avenue in the West Rogers Park neighborhood of the West Ridge community, where it remained for 15 years.

3000 West Devon Avenue, Chicago, Illinois, location.

Two weeks after closing the Devon location, The Bagel opened up in Lakeview at 3107 North Broadway Avenue in December 1992.

3107 North Broadway, Chicago, Illinois, location.

The Bagel opened at 4905 Old Orchard Shopping Center, Skokie in 1987.

Old Orchard Shopping Center location in Skokie, Illinois.

Deli Counter at the Old Orchard Shopping Center location in Skokie, Illinois.

Since the closure of the Lord & Taylor store next door, the owners of Old Orchard have been planning to reconfigure the area. The Bagel's Skokie locations lease had already expired and had been operating month to month. They tried to stay open as long as they could because their customers were like family. 

The Bagel Deli and Restaurant closed the Skokie location on November 29, 2018.

Corned Beef Sandwiches Piled High!

In hundreds of replies from disappointed customers, longtime patrons bemoaned the loss of favorite menu items like kreplach and matzah ball soup and questioned the reasons for the restaurant's closure. Some suggested Old Orchard had decided not to renew the lease. Others suggested Skokie's tax rates were a contributing factor. 

The truth is that Westfield Old Orchard raised the rent too high, so the Bagel bolted. 

In the Lakeview community, the Bagel Restaurant & Deli at 3107 North Broadway is still open (as of March 2024). 

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

Compiled by Dr. Neil Gale, Ph.D. 

#JewishThemed #JewishLife

The History of Ann Sather's Restaurants of Chicago, Illinois.

In 1945, Ann Sather plunked down savings earned at a Chicago meat-packing plant to buy an already-existing Swedish diner.  Although of Norwegian heritage, Ann kept the Swedish menu to please loyal guests in the then-heavily-Swedish Andersonville neighborhood. It was Ann's restaurant where people could come for generous homemade meals, warm hospitality, and a genuine concern for their welfare.

The competition was fierce. Ann’s block had seven (7) Swedish restaurants operating when she stepped in. One by one, those closed, but Ann held on, working the restaurant for 30 years before selling to Tom Tunney, 44th Ward Alderman, and the man responsible for growing Ann Sather’s to a three-unit operation. 

They are legendary for their cinnamon buns and fabulous breakfasts. According to Tunney, Ann’s cinnamon-spiced carrot bread slices were originally included with the breadbasket but later sold whole at the bakery counter.

For 30 years, Ann ran the diner herself. Her devotion to wholesome, made-from-scratch food, low prices, and hard work became legendary.

In 1981 after searching for a successor who would meet her stringent demands for quality and remain devoted to her patrons, Ann sold the restaurant to Tom Tunney a 24-year-old graduate of the Cornell University School of Hotel and Restaurant Management. Tom apprenticed with Ann for a year learning the business from top to bottom. Tom, a Southside Irish lad with French culinary training, was learning all of the best Scandinavian cooking secrets in town.

Although Ann Sather passed away in 1996, her spirit prevails. The good food, good friends, and good fun philosophy that has made her diners famous. Over the last 22 years, Tom has expanded the business to include the most famous breakfast in town, and several neighborhood cafes and Ann Sather Catering is renowned for its wedding receptions, banquets, and catering deliveries.

Homemade Cinnamon Rolls

The first addition to the Ann Sather family arrived on March 9, 1987. Located at 5207 N. Clark Street, Ann Sather Andersonville features exquisite original artworks by Scandinavian artist Sigmund Arseth. Tunney commissioned Arseth to paint 12 canvasses telling the story of Nils, a young boy who, in Swedish folklore, flew high above Sweden on the back of a goose. Arseth also painted the walls with decorative trim and detailing reminiscent of Swedish folk art. Ann Sather Andersonville closed in December of 2013.

 

 

 

The other additions to the Ann Sather family have been on a smaller scale and are known as the Ann Sather Cafes. The cafes seat approximately 25 to 50 people depending upon the location. The food served is breakfast and lunch with a lot of take-out orders. Things changed over the years but not the good food and good friends of the Ann Sather Restaurants.

1978 Menu                                                          1978 Menu

Ann Sather Restaurants has also been instrumental in serving the community with its generous support of local organizations and causes. As Tom says: "My business is a two-way street. We have to take care of each other."

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

Compiled by Dr. Neil Gale, Ph.D. 

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Ann Sather's [Restaurant] Carrot Bread Recipe

Photo from Ann Sather's Restaurant.

INGREDIENTS

• 2 1/2 cups flour
• 2 1/4 tsp each of baking soda & cinnamon
• 1 1/2 tsp salt
• 1 1/2 cups sugar
• 1 1/4 cups oil
• 4 large eggs
• 2 1/2 cups (about 1 small bunch) fresh carrots, trimmed of their tops, peeled and grated
• 1/4 to 1/2 cup chopped walnuts

INSTRUCTIONS

• Preheat oven to 350° F. 
• Sift flour, baking soda, cinnamon, and salt in a medium-sized bowl together. Set aside.
• In the bowl of a stand mixer, beat sugar and oil together on low speed; add eggs and continue beating until incorporated. Increase speed to medium-high and whip until light and fluffy.
• Alternately stir dry ingredients and grated carrot into the mixture, just until no flour streaks remain.
• Fold in walnuts.
• Divide batter into two parchment-lined or well-greased loaf pans. (Ann poured them into greased pans; we like using parchment, which means you can more easily slip the loaves out, and there’s no added fat.) 
• Bake at 350° F for 30 minutes; reduce oven temperature to 250° F and bake an additional 25 to 30 minutes until a toothpick inserted in the center comes out clean.
• Remove from oven and cool on wire racks for 10 minutes. 
• Unmold. 
• Serve warm–especially nice with a little whipped honey butter or slightly-sweetened whipped cream cheese.

Yields 2 Loaves

These loaves bake up with a light-colored exterior but are richly dark inside. Ann Sather's cinnamon-spiced carrot bread is a comfort classic.