The Eitel Brothers refers to a family of four brothers, Emil, Karl, Robert and Max Eitel, originating from Stuttgart in Germany who, from 1894, were hoteliers and restaurateurs in Chicago, US. They were well known for the luxury hotel Bismarck Hotel and restaurants such as the Marigold Gardens and the Old Heidelberg Inn. Typically excluded is Albert Eitel, who remained in Stuttgart as an architect.
The Eitel Brothers refers to a family of four brothers, Emil, Karl, Robert and Max Eitel, originating from Stuttgart in Germany who, from 1894, were hoteliers and restaurateurs in Chicago, US. They were well known for the luxury hotel Bismarck Hotel and restaurants such as the Marigold Gardens and the Old Heidelberg Inn. Typically excluded is Albert Eitel, who remained in Stuttgart as an architect.
Susana Palazuelos Rosenzweig (born c. 1935), is a Mexican well-known chef and wedding organizer. She is also a book writer, having written cook books such as "Mexico the Beautiful: Authentic Recipes from the Regions of Mexico" and "Mexican Favorites".
In 1977, Palazuelos opened a restaurant in her native Acapulco, named "Banquetes Susana Palazuelos". She is the owner and general director of the restaurant.During her career, Palazuelos, considered by some to be the creator of outdoor weddings in Mexico, has cooked for royalty, including the king of Malaysia and Queen Elizabeth II.Susana has a son, Eduardo Palazuelos, a chef from Mexico and the owner of the restaurants Zibu (Acapulco) and Mar del Zur (Monterrey).She is the aunt of famous actor Roberto Palazuelos, who considers her to be his real mother, as she raised him.
Jerry Gordon Sturm (December 31, 1936 – June 17, 2020) was an American professional gridiron football player. He played college football at the University of Illinois at Urbana–Champaign. He played professionally in Canadian Football League (CFL) for the Saskatchewan Roughriders (1958), and Calgary Stampeders (1959–1960), the American Football League (AFL) for the Denver Broncos (1961–1966), and in the National Football League (NFL) for the New Orleans Saints (1967–1970), Houston Oilers (1971), and Philadelphia Eagles (1972). He was an American Football League All-Star in 1964 and 1966.
After retiring from football, Sturm owned "The South" restaurant along with his wife, Debbie, in Englewood, Colorado. The restaurant offers a selection of Mexican and American food.
Sturm died on June 17, 2020. He had been suffering dementia prior to his death. His family announced that they would donate Sturm's brain to the Concussion Legacy Foundation at Boston University to study the effects of brain trauma from Sturm's football career.
Anthony DeSantis, KStJ (January 5, 1914 - June 6, 2007) was an American entrepreneur and theater owner in Chicago, Illinois. He is most well known for the foundation of the area's Drury Lane theatres. During DeSantis' lifetime, his empire included six separate theaters.
Hilde Radusch (6 November 1903 – 2 August 1994) was a German political activist (KPD, SPD) who became involved in anti-fascist resistance. As the 20th century progressed, she became increasingly prominent as a feminist and lesbian activist.Throughout her life Radusch kept a diary. Accessed by researchers after she died, her own writings have provided an insightful, and at times engagingly laconic, commentary on her eventful life.
David Compton Tallichet Jr. (December 20, 1922 – October 31, 2007) was an American businessman who started, but did not originate, themed restaurants. He also owned scores of classic military aircraft.
Pedro Miguel Schiaffino is a Peruvian chef who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine.
Schiaffino's restaurant in Lima, Peru is called Malabar. He is also executive chef aboard the M/V Aqua. Schiaffino is known as the "jungle chef" and has been compared to René Redzepi.Schiaffino graduated from the Culinary Institute of America in Hyde Park, New York, in 1997 and did Masters work at the Italian Culinary Institute. While in Italy he at Dal Pescatore under chef Nadia Santini and with Piero Bertinotti at Ristorante Pinocchio.Ingredients he uses include kushuru (Andean caviar), algae, aguaje (a slightly fermented palm fruit), giant snails, sacha culantro (a type of wild coriander), turmeric, achiote, guinea pig and Andean corn beer. He also uses quinoa and seasonings including cedrón, toronjil, muña, sachatomate, and aguaymanto.His menu offerings have included dishes such as:
Tuna brulé with cocona-lime juice and tobiko wild caigua with scallops, Andean seaweed, and maca root (known as Andean Viagra)
Fish ceviche with tumbo
Paiche with masato and black tapioca
Arroz con pato (Spanish rice with duck)
Copoazu and green melon
Lucuma and deep fried "truffles"
