Cheryl Knecht Muñoz, owner and manager of Sugar Beet Schoolhouse, is capitalizing on her mission to share the joys of growing, cooking and sharing food together by hosting an open house celebrating local artisans. Sugar Beet’s Thanksgiving Market will take place on Saturday November 16th from 10am-2pm at 349 Ashland Ave., River Forest.
“We have amazing tenants right now” says Muñoz of the artisans working in her shared kitchen, “and they are eager to share what the do with the community.”
In addition to art and hostess-gifts by Shilin Hora and Amanda Tanaka, home goods by Sarah Edgar, and information on the Little Roots preschool program, the Thanksgiving market will feature items from the many local food vendors working out of the commercial kitchen at Sugar Beet Schoolhouse.
Thantita Resnick of Khoatha Kitchen is a relative newcomer to the commercial kitchen in river forest, but her curry puffs are all the rage; the puffs are like an empanada brimming with flavorful chicken curry. Resnick is a local mom who drops her child off at preschool and races to the kitchen to make as many curry puffs as possible before returning to pick her child up from school. Currently her curry puffs can be found at Chicago pop-up markets and private events, but Resnick will be on hand at the Thanksgiving market selling her curry puffs.
“Her business is right at the very beginning,” says Muñoz, “but I predict big things for her because she is already working hard to keep up with orders.”
Paul Garcia Chocolate will also be on hand at the Thanksgiving Market. Garcia the former chocolatier at The Fudge Pot in Chicago’s Old Town neighborhood, is branching out to start his own business and currently cooks at the River Forest Kitchen. While Muñoz claims he makes “chocolate dipped everything,” Garcia intentionally focuses on a thoughtful menu of chocolate treats including Rumchata truffles, chocolate dipped Oreos, and dark chocolate almond bark. Seasonal items like chocolate turkeys and Thanksgiving lollipops are also included in Garcia’s repertoire.
Su Jang of New Rose Catering will also be on hand taking orders for her homemade Thanksgiving side dishes. Offerings like garlic mashed potatoes and turkey gravy, roasted sweet potatoes with maple pecans and harvest quinoa salad are designed to serve 8-10 guests and can be delivered to your home in time for the holiday.
Karl’s Craft Soup and Soup Explorers will also be on site to help you stock up for the hectic days during the holiday season. Dip and Dollop will offer sauces and dips and Cathy’s Ultimate Soul Food will sooth your sweet tooth with banana pudding cups.
Plus, Sugar Beet Schoolhouse young chefs will be selling student-made garlic-herb and cranberry-orange butters to benefit their scholarship program. Student-cooks will be zesting oranges and chopping garlic to flavor more than 50 pounds of butter. The butters can be used to flavor your Thanksgiving turkey or add some elegance to your holiday breadbasket. They will be sold by the half pound for $6 or a pound for $10.
“We have a lot going on under one roof,” laughs Muñoz, “this market is a chance to learn more about all of the amazing projects going on in this little building.”
- New Rose Catering – Thanksgiving sides – orders for holiday meal delivery
- Karl’s Craft Soup – seasonal soups
- Paul Garcia Chocolates – dipped chocolates
- Khoatha Kitchen – Thai curry puffs
- Soup Explorers – phô and chicken noodle soups
- Cathy’s Ultimate Soul Food – banana pudding cups
- Dip and Dollop – sauces and dips