For over twenty years The Culinary Institute of America has hosted a very special reception during the National Restaurant Show for alumni and invited guests at the legendary Union League Club of Chicago.
Founded in 1883 to support the re-election of Abraham Lincoln during the turbulent last days of the American Civil War, The Club has long been committed to the values of democracy and the common good.
This year Taylor Shellfish Farms was invited to offer the 400 attending guests a taste of the Northwest in a very special oyster bar made entirely from ice hosted jointly Marco Pinchot, Taylor’s Director of Brand Marketing and Chef Michael Brockman of the Wood Stone Corporation.
At The Club Chef Michael Garbin oversees a staff ranked among the nation's best.
As guests enjoyed a room full of savory treats including fresh Kumamoto and Shigoku oysters, Taylor staff passed among them sharing the story of how Lincoln served oysters to his weary staffers as they waited for the very important election results.
The setting was ideal for such a story as Lincoln’s portrait looked down from the mantle, a deeply thoughtful man who sincerely believed that the role of the president was one of service to the people, not the reverse.