Chicago Tribune from Chicago, Illinois • 6-1

Wednesday, December 6, 2017 Section 6 (Chicago tribune FOOD DINING k. iFHIB BB ABEL URIBECHICAGO TRIBUNE PHOTOS; MARK GRAHAMFOOD STYLING Judith's cheese pastries, from "A Treasury of Jewish Holiday Baking" by Marcy Goldman, have a filling of cream cheese and farmer cheese that's flavored with lemon zest and vanilla. Remembering Judith, 1st latkes Cheese pastries honor hero at the Hanukkah table Mini ricotta latkes with sour cherry sauce. prepared, then quenched his thirst with her wine. More cheese cakes, much more wine.

Until he fell drunk-enly asleep. And then, Judith pulled out his sword, and cut off his head. She left the camp without arousing suspicion, her maid carrying the head in a bag. When the army saw their general's head, they panicked and fled. Because Judith saved the Jews from a death order, many Jews honor her by eating cheese and dairy dishes: Turn to Judith, Page 5 dairy makes it onto the holiday table.

According to "The Interpreter's Dictionary of the Bible," the Assyrian leader Nebuchadnezzar sent one of his generals, Holofernes, to destroy the Jews of Bethulia, a town that commanded access to the road to Jerusalem. The plan was to seize the spring at the foot of the mountain, so the Jews would be deprived of their water supply. When the cisterns in the town were empty, the people began to lose heart. It seemed better to live as slaves than to die in vain. One woman in town, a beautiful widow named Judith, had another plan.

She left Bethulia, dressed in festival garments to entice any man she might meet, and equipped with wine and food. The Assyrian guards entranced by Judith's looks opened the gates of the city and escorted her up the hill to the enemy camp. Pleased by her appearance, her beauty and her wit, Holofernes invited Judith to a banquet in his tent. When his officers left him alone with her, the general was so charmed by her that he ate the salty cheese cakes she had By Peggy Wolff Chicago Tribune At the culinary heart of Hanukkah (which begins at sundown Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days. But there's another Hanukkah story, not as well known, that shifts the culinary narrative to a brave woman and her ldller cheese.

This story from the Book of Judith explains why REVIEW Marisol IH Impressive start for Lula sister in artful MCA space ZBIGNIEW BZDAK CHICAGO TRIBUNE dor as much as it's a part of it: A counter-service area, open most days at 8 offers all-day bites at plug-in communal tables; just beyond is the art-immersed dining room, a predictably contemporary space that's comfortable and gently lit. The space holds 125 people; it doesn't feel that big. Those familiar with Lula Cafe will feel immediately at home here; the menu reflects the quirky, vegetable-forward stylings of Hammel and his chef de cuisine, Sarah Rinkavage. Baby bites include dishes of olives and almonds (the former with a celery salsa verde, the latter dusted with pulverized honey powder and grated black lime), and a platter bearing bite-size pieces of brined and poached octopus, served with chips sprinkled with powdered aji amarillo. Other starters virtually scream Lula, where the food is known (and revered) for its offbeat flavor combinations.

Charred beets mingle with black olives and Turn to Marisol, Page 2 By Phil Vettel Chicago Tribune It sounds odd at first, but the same things that drew Jason Hammel to create Lula Cafe in Logan Square 18 years ago attracted him to Chicago's Museum of Contemporary Art, where he opened Marisol three months ago. 'Tor me, it was a question of artistic community and creativity," Hammel said. "Logan Square was, and is, a center of a vibrant and productive creative community, and I started Lula to create a space for people who made things. I got swept into the MCA community in the same way." Marisol, named for sculptor Marisol Escobar (her Six Women work was the museum's first acquisition), is part of the MCA's $16 million renovation, concluded earlier this year. Through a side entrance on Pearson Street (no admission fee required), one wanders past an art installation or two to find the dining space, which is not adjacent to the corri Remember Chicago Public Schools' iconic butter cookies? Look for our story and recipes in print next week.

Craving: Baked Goods As we celebrate the holidays this month and as winter approaches, we spotlight baked goods, from the neighborhood bakeries that help make Chicago a diverse culinary center to the recipes you'll be baking at home. Follow along here in print and online at chicagotribune ERIN HOOLEYCHICAGO TRIBUNE In the baby bites category, bite-size pieces of brined and poached octopus are served with chips sprinkled with powdered aji amarillo..