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June Cavarretta Wednesday, September 25,1965 Section B Rib lovers :v * ' 1 take control Locals crowd annual fest State's Attorney Ted Floro and wife Sherry By JoeAgnew Herald staff writer Those driving In the vicinity of Chicago's South Lake Shore Drive last Sunday probably noticed the smoke rising over the southern sec­ tion of Grant Park. If their windows were open, there's a better chance they were able to smell what that smoke was all about. Close to 600 person of all ages, races and tastes -- including a sur­ prisingly strong representation from northern Kane and McHenry Coun­ ties-- were manning (or womaning) their grills while taking part in syn­ dicated columnist Mike Royko's An­ nual Ribfest. Armed with grills, charcoal, liquid refreshments and -- most impor­ tantly -- their coveted secret sauce recipes, the self-proclaimed rib ex­ perts set up shop throughout the park. The crowds were kept enter­ tained by several blues bands that performed throughout the afternoon. Despite having to deal with some" intermittent rain, which also made several patches of the park quite muddy, the contestants and specta­ tors all appeared to be having a great time cooking and enjoying sample tastes. Royko -- who many found out is not the most easy person in the world to talk to -- stood guard over his own grill. Like everyone, else present, he was confident that his ribs were the best. Local residents present included Mel and Suzanne Wallace of Crystal Lake, who brought along their 21- month old daughter Hope either for good luck or technical advice. Mrs. Wallace admitted that Hope played an integral role in the preparation of their secret i4b sauce: "She pressed the button on the Cuisinart." In another section of the park, McHenry County State's Attorney Ted Floro stood watch over his grill whlle wife Sherry offered assistance and moral support. It apparently worked; Floro was one of 25 The Kolacinski family of Sleepy Hollow -- who finished in the top 40 last year -- appeared to be going first class with its white table com­ plete with a Perrier umbrella. The Weiss family of McHenry had creatively christened their cooking space "Ribs from Ruiticland," while Casey Milligan of Dundee set up an elaborate pink banner pro­ claiming his space as "Casey's Pig Pen." Others were even a little more festive. John Donahue of Woodstock as­ sembled a team of family and friends to watch him practice (and eat) his craft -- all wearing match­ ing green-and-whlte jerseys. Jack and Kris Shumacher of East Dundee set up a blue-and-white striped tent to keep out the rain, and to house the many attending friends who called themselves "The Out-To-Lunch Bunch." All in all, it was a "rib-good" time. More photos on Pages 8, 24 I by Joe Agncw Suzanne, Hope and Mel Wallace of Crystal Lake Kris and lack Shumacher of Cast Dundee with the "Out To Lunch Bunch lane, Kevin, Kevin Ir. and Susan Weiss of McHenrys "Ribs From llustlcland" W h a t ' s C o o k i n g Having4good times' with fall in kitchen Julee Rosso and Sheila Lukins, owners of The Silver Palate in New York, share their passion with you for good food and good times in their second cookbook, "The Silver Palate Good Times Cookbook." Their recipes reflect toe excitement they've felt over the ever- evolving American style of cooking, an excitement they have helped ereate with their extraordinary offerings and flair for creating 'the unforgettable. >: Sharing* a meal with friends, the authors say, is one of the most enjoyable social encounters, and they offer you dozens of seasonal excuses. Begin with Autumn Hues. This chapter meets the challenge of heartier appetites wrought by crisp fall air. Autumn Celebration Soup features a blend of beef stock, carrots, , rutabagas, and Hungarian paprika, it's highlighted with a dollop of sour ; cream, bacon, and caraway. * To accompany the soups or to enjoy alone, try a sample from the bread board, such as Bran Bread with Cinnamon and Currants, slath­ ered with apple butter. To celebrate one's rise to the top, they suggest you try something from the section pn souffles, such as Wall Street Souffle, Fulton Fish Market Souffle, or Pear and Hazelnut Praline Souffle. Pasta has caught the country's fancy, and Autumn Hues continues with Pastas With Pedigrees. A seafood lasagne has a sauce of White Wine, fresh basil, whipping cream, shrimp, scallops, mussels, and clams 'and is filled with ricotta, spinach, and lump crabmeat. Continuing with Autumn Hues, Rosso and Lukins celebrate French cooking with offerings such as Onion Soup Les Halles. This version of •: JUNE -- Page 5B Dean 'birdie' celebrates 60 years The birdie on the mail box is a familiar symbol to most Illinois consumers. It's found on the qual i ty dai ry products manufactured by Franklin Park- based Dean Foods Company, which has sold its dairy products in this area since 1925. Besides being widely recognized in the Midwest as a dairy manufacturer, Dean Foods has a reputation for quality and eff ic iency that s t re tches nationwide. The company also makes pickles, relishes and salad dressings, non-dairy powdered products and sauces such as the cheese sauce used to make Nachos, the popular Mexican dish. A good measure of the quality of Dean Foods output is that about 55 percent <kthe company's business is in private label manfacturing, which means making products for a retail store to sell under its own name. Private labelling Implies the complete trust of the retailer in Dean Foods -- as well as in its efficient operations, which allow cost8tobelow. Dean also manufactures food products that are used in other nationally ( known foods. A powdered coffee creamer is mixed with other Ingredients to become General Foods International Coffees. Another mixture produces Nestle's Rich 'n' Creamy Hot Cocoa Mix. Dean Foods are used in sandwich meats and its baker's cheese in frozen cheesecakes. Recognizing that Americans eat out as well as at home, Dean Foods sells not only through retail food stores but also to food service operators: restaurants, hotels and Itals. The company supplies and other products to fast- outlets such as McDonald's, Burger King and Wendy's. Dean Foods Is also the franchiser of more than 400 Baskin-Robbins ice cream stores in the Midwest and Mountain states. As a franchiser, Dean Foods selects store locations, trains store owners and handles the promotional activities. And the company supplies all the premium ice cream that its Baskin-Robbins stores sell. At its Belvidere, ice cream facility, thousands of gallons of the 31 flavors are produced each week, according to Baskin- Robbins' specifications. The Baskin-Robbins parent company tests samples of each flavor six times a year, checking for taste, body, texture and whether the right fruit or nuts are positioned properly throughout each three- gallon tub of ice cream The Belvidee plant has consistently received "excellent" rankings, the highest possible, (or the last four years. The plant was ranked Number 1 among all the Baskin-Robbins ice cream manufacturers in 1963. Research and Development firsts are another measure of a ly's efficiency and Dean i can cite production firsts in many areas, Including being the first dairy in the Midwest to sell fluid milk in paper containers. The company plants in Chemung and Huntley, were also first in the Midwest to install machinery for creating plastic gallon containers by blow molding. The blow-molding process is highly cost efficient, and provides a light-weight container that consumers like. Formed from pellets of sterile plastic, the gallon-size jugs move along a conveyor belt into a separate room at the dairy, where they are promptly filled with fresh milk, set into wheeled delivery carts (called "bossies" by Dean Foods personnel) and sent off in refrigerated trucks to retail store dai ry coolers . There ' s no inventory to be stored, only an efficient filling operation. Dean's Belvidere plant was the first to use continuous freezing and automatic wrapping of each individual ice cream package. The company's commitment to research, technology and the good taste of their products has consistently given the consumer high quality dairy products through the years. The company also keeps consumer preference and changing tastes in mind, producing low-fat, low-sodium and sugar-free lines of cheese, Ice cream, and even pickles. Concentration on research and d e v e l o p m e n t , d e d i c a t e d management and a commitment to tough quality control all help to make Dean Poods one of the most successful food processors In the United States, giving a boost at the dairy counter to the package with the birdie on the mailbox. INDEX/SECTION B