A Butcher’s Life
August 5, 2015
Eric Charles May, Author and Professor at Columbia College Chicago, is in-studio discussing government’s effect on business, ADP numbers, baseball rebuilds and more. Chef Allen Sternweiler, Owner of Butcher & the Burger in Lincoln Park, talks about his place and the Chicago restaurant scene. Finally, David Andalman of PTI Securities & Futures tells us how to trade these markets.
NOTE: Due to technical difficulties, shows older than September 11, 2015, are unavailable for download. We apologize for the inconvenience.
Guests & Co-Hosts
Eric Charles May
Eric Charles May is an associate professor in the Fiction Writing at Columbia College Chicago. A Chicago native and former reporter for the Washington Post, his fiction has appeared in the magazinesFish Stories,F, and Criminal Class. In addition to his Post reporting, his nonfiction has appeared in Sport Literate, theChicago Tribune, and the personal essay anthology Briefly Knocked Unconscious by a Low-Flying Duck.Bedrock Faith is his first novel.
Chef Allen Sternweiler is the Owner/Executive Chef at Butcher & the Burger in Chicago’s Lincoln Park neighborhood. He began cooking with his mother as a young boy. Being of German immigrant parents, he was exposed to European cooking, as well as hunting and fishing, which played a key role in shaping his love for the outdoors and in forming the cooking style which he has developed over his lifetime.
As a young adult, Sternweiler was already immersing himself in the restaurant world. From 1980 to 1986, he began to work in local restaurants as a dishwasher and prep cook in his hometown of Fairview Park, near Cleveland, Ohio.
After graduating from Johnson & Whales, he moved to Chicago to take a position at the highly reputable restaurant, Printer’s Row. Under chef and owner Michael Foley and his father, Robert, Sternweiler began to make his mark as a young rising chef. Starting as a line cook, Sternweiler moved up the ranks quickly. In one year he rose from cook, to lead line cook, to sous chef and became head chef in 1989. He worked for the Foley clan until 1995.
During his tenure at Printer’s Row, Sternweiler took a one -year sabbatical to work in France. He was able to wiggle his way into three Michelin ranked kitchens; Hotel Larivoire in Lyon, Restaurant D’la Marine in Normandy and Poquelin in Paris. His experience in France further rounded out his culinary vision and increased both his confidence and competence.
Upon returning he joined Harvest on Huron. During the five year run of Harvest, Sternweiler continued to build his career and garner national accolades. In a Wine Spectator article he was mentioned as one of the countries “best game chefs”.
In 2002 Sternweiler took over Harvest on Huron and transformed it into Allen’s New American Cafe. With continuing acclaim and two decades working in Chicago, Sternweiler’s reputation amongst epicureans and his colleagues continued to grow. Now respected as world-class culinary talent, he established a dedicated following for his well-rounded repertoire of market-driven American cuisine with European influences.
Technical Analyst, DACS Research, PTI Securities & Futures
David Andalman joins the Stocks & Jocks show every Monday and Wednesday morning. He was born and raised in Chicago, Illinois and earned his bachelor's degree in Engineering from the University of Illinois, and then his MBA in Finance and Marketing from Indiana University. David traded for a year at the MidAmerica Commodity Exchange before starting the DACS Research Newsletters on commodity futures, which were the first all-technical research newsletters at the CME. Currently, he has been a senior wealth manager and portfolio strategist for over 23 years. He holds registrations in Series 3, 4 (Options Principal), 7, 55, 63 and is a registered Commodity Trading Advisor. Read more.
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