Leslee’s Mousse (8 oz.) Painting

Schaefers A Chicagoland Tradition Since 1936 In the beginning, there was The Boundary Tavern On January 1, 1936, George J. Schaefer, Sr. opened the doors to his newly purchased tavern named The Boundary. It received its name because of the tavern’s location on Gross Point Road in Skokie (then Niles Center) bordered the neighboring dry communities of Evanston and Wilmette. In the mid 40s, The Boundary was converted into a package store & renamed as the North Shore tradition we know today- Schaefer’s Wines, Foods & Spirits. In the 1950s a newly remodeled store, with an expanded wine operation, was to have its grand opening on February 20, 1959. Three days prior, however George Schaefer, Sr. suffered a heart attack, and died the night of the opening. Stepping into this void, unexpectedly, was George’s wife, Eileen. With her innate sense of business, Eileen built an ever expanding and thriving business. In 1966, George Jr. joined his mother at Schaefer’s. George attracted customers nationwide who sought his advice and valued his ethics. In 1970, another member of the family, George’s sister, Gene Schaefer Flynn, joined the family team. Much of the store’s credit, then and now, belongs to its staff. The Schaefer’s organization empowers its team to “wow” customers. This is evidenced by tenure. Schaefer’s key employees total more than 150 years of service, an average of more than 20 years each. The next chapter: In February 2009, the store was purchased by North Shore native Bill Graham. Soon after taking the helm, Graham, joined by George’s daughter Anje, kicked off a major store remodeling which included an enlarged selling floor and the inauguration of a new event & tasting space, The Boundary Room. Anchoring the Boundary Room is a new 400 bottle plus climate controlled display showcasing many of the wines stored in Schaefer’s extensive underground cellar. The Graham family, Schaefer’s customers for over sixty years, deeply value the tradition and excellence synonymous with the Schaefer’s name. As Schaefer’s turns 84 years young, it’s still just hitting its stride! Source: schaefers.com 
 A mousse (/ˈmuːs/; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. 
 Pâté (UK: /ˈpæteɪ/ PAT-ay, US: /pɑːˈteɪ, pæˈ-/ pa(h)-TAY, French: [pɑte] ( listen)) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling. 
 Variations: In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the livers of fattened geese. Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling. Every December are held the World pâté en croûte Championships, the winner of the 2019 edition was Japanese chef Osamu Tsukamoto. In Poland, pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar. In Russia, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as pechyonochniy pashtet (Russian: печёночный паштет, "liver pâté"), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as hedgehogs. A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, where schmaltz is used instead of butter and hard-boiled eggs are usually added. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring). In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread usually made from liver, chicken, pork, beef, turkey or less commonly tuna or salmon. In Vietnamese cuisine, pâté is commonly used on bánh mì baguette type sandwiches. Pâté of this type is more commonly made from liver. 
 Source: Wikipedia

Painting:Acrylic on Canvas

Original:One-of-a-kind Artwork

Size:36 W x 12 H x 0.5 D in

Delivery Time:Typically 5-7 business days for domestic shipments, 10-14 business days for international shipments.