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  Future Culinary Superstars
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Previous Charity Events CULINARY DREAMS COME TRUE AT ZEALOUS Zealous Chef/Owner Michael Taus is pleased to recap the “Second” Holiday Wish Contest, which raised money to provide three underprivileged high school students with a weekend of cooking in ZEALOUS’ acclaimed kitchen and scholarships enabling them to attend summer camp at Chicago’s own bastion of culinary education, Kendall College. The Holiday Wish Contest at ZEALOUS invited high school students to write Chef Taus explaining why they want to be culinary “superstars.” Based on those letters, Chef Taus interviewed the candidates who presented the most compelling account of why they want to work in a professional kitchen - maybe even their own some day. Chef Taus, along with help from Kendall College, selected three student winners. The recipients will received an array of holiday gifts in addition to the culinary scholarship, including a weekend working in the Zealous kitchen during their holiday break; a gift bag from Sur La Table; and a chef’s uniform from Chefwear. The three contest winners were honored at the Holiday Wish Celebration at ZEALOUS on Monday, December 20, 2004. The event showcased the prowess of Taus’ 3-½ star kitchen (Phil Vettel, Chicago Tribune) with a wide array of delectable canapés. Musical accompaniment for this good-hearted holiday affair was provided by a DJ extraordinaire. Veuve Clicquot provided the bubbly and vino. Funds raised will benefit the three winners and their culinary dreams. To those that joined us, we want to thank you for your participation in this very special event. FOR MORE INFORMATION, PLEASE CONTACT CHEF/OWNER MICHAEL TAUS AT (312) 475-9112
Zealous’ 11th Anniversary To Benefit Chef/Owner Michael Taus celebrated 11 years and paid tribute to his grandfather. CHICAGO (June 29, 2004) – In honor of his grandfather, and the 11th anniversary of his restaurant in August, Chef/Owner Michael Taus of Zealous joined forces with the Greater Illinois Chapter of the Alzheimer’s Association to forward medical research and find a cure for this affliction. Beginning Tuesday, August 3 and throughout the month of August, Zealous offered a special five-course tasting menu. Ten percent of the proceeds went to benefit the Alzheimer’s Association. Additionally, Zealous offered a special “pay what you can” raffle throughout the month of August, all of whose proceeds went to benefit the Alzheimer’s Association. Patrons were asked to donate anything they wished for a chance to win one of two prizes: the grand prize was a “Chef for a Day” package at home with Chef Taus and dinner for six; the second Prize was a “Chef for a Day” package with Chef Taus at the restaurant with dinner for two. Chef Taus’ experience with Alzheimer’s stems from seeing his grandfather and role model, Joe Taus, battle the disease for the past 3 years. Trying to understand the complexities of this illness – as well as the need for continuous medical research and special care – inspired Taus to promote the efforts of those trying to find a cure. “It seems as though just about everyone has some sort of connection to Alzheimer’s disease, whether it is a friend or loved one who is suffering. My beloved grandfather, who just turned 93 years old in June, has succumbed to this disorder of the mind, but not without a fight. His enthusiasm for life has given me encouragement to pursue all of my goals. He has been my hero, a boundless energetic man with a twinkle in his eye, a dry sense of humor, great artistic ability, and also one of the great cooks in our family,” said Taus. “While his words sometimes drift during our visits, his message is always clear when I can reach him. ‘I am at the end of my journey and have no regrets,’ he says. ‘I did everything I wanted to do. Don’t worry about me. Just be healthy, happy and follow your dreams.’ Zealous’ 11th Anniversary is dedicated to my grandfather, Joe Taus, and his passion and zeal for life. Without his influence, I wouldn’t be the person I am today.” The Alzheimer’s Association is the national voluntary health agency dedicated to researching the prevention, cure and treatment of Alzheimer’s disease and related disorders and to providing support and assistance to patients, their families and caregivers. The Greater Illinois Chapter’s mission is to meet the needs of an ethnically and culturally diverse population by: providing guidance and support for persons with dementia and their caregivers; educating and informing the community; advocating for improved public policy and promoting needed legislation; and supporting research into the cause(s), prevention, treatment and cure for Alzheimer's disease and related disorders. The Alzheimer's Association national office is located at 225 N. Michigan Ave., Floor 17, Chicago, IL 60601. The nationwide contact center is open 24 hours a day and may be reached at (800) 272-3900. Designed by New York architect William Leeds, Zealous is an urban oasis in Chicago's River North neighborhood. Serving contemporary American fare, Chef/Owner Michael Taus' restaurant hits high notes from the bamboo-enclosed chef's table to a wine selection exceeding 750 distinguished bottles encased in a glass-encased, floor-to-ceiling wine cellar. The Zealous Lounge, situated in a cozy room off of the main dining room, is resplendent with flowing bamboo and a casual, metropolitan vibe. Zealous is also an ideal choice for private parties; the experienced staff can assist with all planning needs. Zealous is open Tuesday through Saturday from 5 to 10 p.m. and on select Sundays and Mondays. For reservations, please call (312) 475-9112. Culinary Dreams Come True at ZEALOUS Proceeds from holiday party to benefit aspiring chefs with summer camp sessions at Kendall College Zealous Chef/Owner Michael Taus is pleased to introduce the inaugural Holiday Wish Contest, which will raise money to provide three underprivileged high school students with a weekend of cooking in Zealous' acclaimed kitchen and scholarships enabling them to attend summer camp at Chicago's own bastion of culinary education, Kendall College. The Holiday Wish Contest at Zealous has invited high school students to write Chef Taus explaining why they want to be culinary "superstars." Based on those letters, Chef Taus will interview the candidates who have presented the most compelling account of why they want to work in a professional kitchen - maybe even their own some day. Chef Taus, along with help from his colleagues at Kendall College, will select the three student winners. The recipients will receive an array of holiday gifts in addition to the culinary scholarship, including a weekend working in the Zealous kitchen during their holiday break; the opportunity to cook dinner for their family at Zealous; a set of knives from Sur La Table; and a chef's uniform from Chefwear. The three contest winners will be honored at the Holiday Wish Celebration at Zealous on Monday, December 8, 2003. Anyone can do their part by attending the $45-per-person event, which will showcase the prowess of Taus' 3-1/2 star kitchen (Phil Vettel, Chicago Tribune) with a wide array of delectable canapés. Musical accompaniment for this good-hearted holiday affair will be provided by DJ extraordinaire A-Plus, aka Audarshia Townsend. Veuve Clicquot will pour the bubbly and the vino. Funds raised will help benefit the three winners and their culinary dreams. We hope you will have the opportunity to join us on Monday, December 8th for this very special event.
Zealous’ Tenth Anniversary James Beard Centennial Celebration Zealous' Tenth Anniversary Celebration, honoring James Beard's 100th Birthday and featuring a collaborative Eight-Course Menu paired with wines by Chef Michael Taus & Special Guest, Chef Charlie Trotter, took place on Sunday, June 22, 2003. The event raised $15,000 for the Beard House and we would like to thank all of our guests for getting involved. The event was a huge success and proceeds of which went toward maintaining and improving the James Beard House in New York. Below is the menu and additional information about the event. ZEALOUS' Tenth Anniversary Assorted Canapés Timbale of Sea Scallop Tartar, Peruvian
Purple Potato Salad, Bleeding Heart Radish "Ravioli" Grilled Hudson Valley Foie Gras Japanese Hamachi with Sweetbreads, Pigs Feet, Chanterelle Mushrooms
and Boudin Sauce Roast Australian Lamb Chop, Barley, Fire Roasted Apricot and Tasmanian Leatherwood Honey Sorbet with Tamarind
Broth Venezuelan Flourless Chocolate Cake with We wish to acknowledge the generous donations of Fiji Water, Mumm Champagne, Siduri Winery, Grant Burge, Judge & Dolph, Vin DiVino, European Imports, Hudson Valley Foie Gras, Plitt Seafood, Chicago Brands and Inniskillin.
About The James Beard Foundation…
Located in Beard’s townhouse in the heart of New York’s Greenwich Village, The James Beard Foundation offers chefs from around the world a place to perform. Insiders refer to it as New York’s best kept gastronomic secret. Beloved by food aficionados who dine there regularly, and
revered by chefs, winemakers, cookbook authors, and teachers, who
greet an invitation to “perform” at the House with the
same excitement a pitcher affords a call up to the major leagues,
the Beard House is at the center of the food and wine world. No
matter where you’re seated, you’re bound to find yourself
chatting enthusiastically with new friends, tasting new foods, and
sampling the work of both well-established and rising star chefs. For additional information on the James Beard Foundation, please visit www.jamesbeard.org.
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