When I was a young girl, I can remember my Mom and I going into the
city ~ Chicago ~ to visit my Aunt. Often, we three girls would go
shopping at Marshall Field's, Saks Fifth Avenue, Bonwitt Teller and
Carson Pirie Scott. I loved going into the city with Mom and Aunt Susan.
They always looked so pretty and I would always pretend to be so
I remember so many things about those trips. My Mom always looked
like the suburban sophisticate. Darling two piece suits. Heels with a
matching purse. The strand of real pearls ~ a gift from Daddy always
around her neck. Her blonde hair curled slightly under in a side parted
bob. A touch of powder, a bit of lipstick. Effortlessly lovely with that
Grace Kelly kind of appeal. Always wearing her favorite scent of
Youth Dew by Estee Lauder.
Her Sister ~ my Aunt Susan, was different. The younger of the two
sisters with a free spirit attitude. Dark hair always up in a French
Twist. Designer dresses, slim and elegant and every bit like
Holly Golightly from Breakfast at Tiffany's. Aunt Susan had been
a model in New York and it showed. The way she carried
herself, her walk, her stance. If Audrey Hepburn needed a
stand in, Aunt Susan could have been she. And her
favorite scent ~ Diorissimo.
And there I would be, pony tail swinging, all dressed up for
shopping and lunch in the city with two of my favorite people.
And where did I always want to have lunch?
The Walnut Room at Marshall Field's!
As a young girl, this iconic room was my favorite spot to have
lunch. It all seemed so elegant, so chic and so special.
And I remember the chicken salad. So yummy with a hint
of curry. There is that curry again. I do believe I must have
lived in India in another life :-) My Mom always referred to
this spot as one of her favorite tea rooms.
So here is my recipe for the week ~ my interpretation of ….
Curried Chicken Salad
1 Boneless, Skinless Chicken Breast ~ Roasted
1 Apple ~ pared and chopped
1 Stalk Celery ~ chopped
1 Scallion ~ chopped
Handful of Raisins
Handful of Toasted Pecans
2 Large Romaine Leaves ~ torn
1/4 Cup Mayonnaise (I use Duke's)
1/4 Cup Buttermilk
1/4 to 1/2 Teaspoon Curry Powder
Salt and Pepper to taste
Assemble romaine on two plates. Place chicken salad in a bowl
and toss with dressing. Divide the salad between the two
Romaine lined plates.
You might add a glass of champagne and you and a BFF can
pretend you are Grace Kelly and Audrey Hepburn in the
Walnut Room or any other nostalgic tea room of your choice.
Oh and by the way ~ this is the pretty little plate I used for
serving my salad. It is the Plantation Colonial pattern by Mason's.
It was my Mother-In-Law's every day china pattern. Lot's of
memories here too!
Don't let me forget to tell you the true story of the time my Grandparents
came to visit us in Chicago and we all went shopping at Marshall
Field's and Grandpa found a big comfy chair he wanted and Mom put
it on her credit card for him and I was convinced it was going to
bankrupt my Daddy :-) The family laughed about that one for years!
Big Texas Hugs,
Susan and Bentley