y. one forth chicago yearbook
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We believe there is a beautiful reason to simply prioritize ideas and the women behind them. Inspired conversation and celebrating community are noble unto themselves. Guests are asked to bring a willingness to share and listen, to celebrate and foster a community of influential women in Chicago.TRANSCRIPT
Y . one chicago
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While there are groups devoted to biz dev and networking and social media strategy and entrepreneurship, we believe there is a beautiful reason to simply prioritize ideas and the women behind them. Inspired conversation and celebrating community are noble unto themselves.
With guests ranging from hands-on craftswomen to designers of all kinds, tech-savvy disruptors and hand illustrators, writers, producers, photographers, connectors, stylists, artists, and more, participants are asked to bring a willingness to share and listen, to celebrate and foster a community of influential women in Chicago. By bringing together women from diverse backgrounds and industries, corporate and creatives, we focus on the quality of the connection over what’s on a business card.
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TABLE OF CONTENTS
Our IntentionSpringSummer Autumn WinterYear Book Three Forths Resources
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K E L LY A L L I S O N J U L I E S C H U M A C H E R L I S A G U I L L OT
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Our goal is simple: to bring an intimate group of clever women together in a beautiful space with tasty snacks and a beverage or two. As hosts, we ask a few questions about things we have been thinking and talking about. And then, together, we make time and space for conversation to blossom.
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spring START
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spring START
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A community can only grow if there is mutual admiration.There are a lot of communities that exist now to help women in business, or that help women help other women. But Forth instills something stronger. Something more intimate. The caliber of person who showed up to a Forth event was extraordinary. I’d never met such a diverse group of women who were ready, from the get-go, to open up and talk about business issues—and at times, personal issues—so openly. Jill Salzman, The Founding Moms
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The idea of fulfilling work—a job that reflects our passions, talents, and values—is a modern invention while creating community is an ancient one...I believe that communities like Forth are essential to realizing our dreams for meaningful and fulfilling work that satisfies much more than the bottom line. Cheryl Munoz,
The Sugar Beet Coop
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Forth offered a community of role models. These were women I could look up to as I define my own balance of career, family, self-awareness and pursuing passions. They were nurturing, adventurous, intellectual, and humble. Lots of good things. And also
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doubtful, vulnerable and self-deprecating. They were real. They wrestled with the complex negotiations we encounter daily: how to be independent but seek community, how to enjoy self-discipline but find imposed-structure, how to keep control but trust collaborators. Role models are best when their impressiveness comes in a multifaceted and honest form. Sarah Malin
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summer LETTING GO
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summer LETTING GO
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Forth felt like a cocktail party where the conversation was substantive, and the latent synergies in the room left an energy in the air.FORTH COCKTAIL:
One part Marie CurieOne part BlondieTwo parts Eleanor RooseveltTwist of limeBittersShavings from a solid Tax AttorneyShake violently, then moderately Serve iced with chocolate chip meringuesOlivia Joffrey, Vigilante Paper
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INGREDIENTS
PREPARATION
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It can be a crazy ride to be a woman in creative industries, crazier to be the owner of a business, and triple-crazy when you have nobody to talk to about it. Forth’s ability to bring us all together to give support, advice, encouragement, and giant hugs is a magical thing.
Let’s celebrate ladies being ladies, in the most powerful way possible. Alison Kuczwara, Tiny Bold
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Asking people to reveal themselves is an amazing way to gain insight and direction.
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What gets them excited? Who do they live for? What do they dream about doing? How did they get where they are? Pay attention to how their answers make you feel—your emotional responses are guideposts in your journey. Often the qualities we react most strongly to in others lie within us, consciously or unconsciously. Kelly O’Brien, Ideaction Corps
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autumn AWESOME
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autumn AWESOME
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1 package thick (country style) phyllo dougholive oila hearty chunk of Parmesansmall log goat cheese4 oz sliced prosciutto5 oz arugula10 oz grape tomatoessmall red onion, sliced thinsalt & pepper to taste
Preheat oven to 350º. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a sprinkling of goat cheese & parmesan. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.
Brush the top layer of phyllo with olive oil & top with sliced onion & tomatoes. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, toss arugula with salt & olive oil, and place atop flat bread along with parmesan shavings. Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
flat bread NO.1
B LT P H Y L L O F L AT B R E A D
flat bread 4 WAYS
1 package thick (country style) phyllo dough1 bunch beet greens, washed & rough chopped2 large scallions, chopped 1/2” biasgenerous handful of sage leaves, washed & stems trimmed1 medium red onion, sliced into thin strips3 tbs high quality butter (Plugra or the like)2 tbs olive oilsalt & pepper to tastejuice from one lemon1 log of soft goat cheese8 oz ricottagenerous handful of parsley, chopped fine
Melt butter over medium heat in heavy skillet until fragrant & beginning to brown. Add sage leaves and cook until crispy, 2 – 3 minutes. Remove sage leaves to a paper towel with slotted spoon retaining as much browned butter as possible. Reduce heat to medium low, add olive oil, red onions & scallions. Give a quick stir then add beet greens. Cook until tender, 5 – 10 minutes. Season with salt & pepper to taste.
Preheat oven to 350º. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a sprinkling
of ricotta & parsley. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.
Brush the top layer of phyllo with olive oil & top with the beet green mix. Crumble cooled sage leaves over the top of the beet greens. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Crumble goat cheese atop the flat bread & squeeze a bit of lemon juice over all. Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
flat bread NO.2
P H Y L L O F L AT BR E A D T O P P E D W I T H BE E T G R E E N S & S A G E BR O W N BU T T E R
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1 package thick (country style) phyllo dough1/2 cup balsamic vinegar1/2 cup olive oil1 bunch red seedless grapes, washed1 bulb fennel, sliced thin, tops discarded1 bunch fresh thymelarge handful of chopped walnutsa hearty chunk of Parmesan, shreddedsmall log goat cheese8 oz ricotta1 eggsalt & pepper to taste
Wash grapes thoroughly and dry carefully to keep grapes on the vine. Mix together balsamic vinegar & olive oil, and marinate the grapes for up to 3 hours.
Prepare your grill by greasing the grate & preheating to medium high. Lay the grape vine atop hot grates, and grill until soft and char marks appear (2–4 minutes per side).
Sautee fennel with thyme and olive oil on medium heat until fragrant & tender, about 5–8 minutes.
Preheat oven to 350º. In a small bowl, mix together shredded parmesan, ricotta, egg, salt & pepper. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with 1/3 of the cheese mixture. Repeat this
process, alternating phyllo & cheese mixture.
Keep a damp towel over the unused phyllo stack to prevent tearing. Brush the top layer of phyllo with olive oil & top with fennel & grapes. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, sprinkle the top with walnuts and goat cheese crumbles.
Seasonwith salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
flat bread NO.3
G R I L L E D G R A P E S & F E N N E L F L AT B R E A D
1 package thick (country style) phyllo dough5 ripe fuyu persimmons, cored, and sliced into quarter-rounds (no peeling necessary)large handful of sage leaves, washed & stems trimmed1 pomegranate, seeds reserved2 tbs high quality butter (Plugra or the like)3 tbs olive oil, plus more for drizzlingsalt & pepper to taste1 small log of soft goat cheese8 oz ricotta1 egggenerous handful of parsley, chopped fine
Melt butter over medium heat in heavy skillet until fragrant &
beginning to brown. Add olive oil to prevent butter from burning. Add sage leaves and cook until crispy, 2 – 3 minutes. remove sage leaves to a paper towel with slotted spoon, and cool.
Preheat oven to 350º. Mix together ricotta, parsley, and egg in a small bowl. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with a layer of ricotta & parsley. Repeat with 2 layers of phyllo & one layer of cheese until all phyllo is used. Keep a damp towel over the unused phyllo stack to prevent tearing.
Brush the top layer of phyllo with olive oil & top with the persimmon wedges and sage leaves. Season with salt & pepper to taste.
Drizzle with olive oil, and bake in preheated oven for 40 minutes, or until phyllo is golden brown and the persimmon is soft. Crumble goat cheese atop the flat bread & sprinkle with pomegranate seeds. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
flat bread NO.4
P H Y L L O F L AT BR E A D T O P P E D W I T H R O A S T E D F U Y U P E R S IM M O N , C R I S P Y S A G E & P O M E G R A N AT E
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I do believe that there are women who crave an environment where they can both be challenged professionally but also be free to be known. I do believe that as women we are charting our own future where we have less pressure to conform to a business mold and more freedom to do business how we want, integrating all of ourselves into what we do and making our businesses and our lives better because if it. Devron Enarson,
Dev Photography
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CAKE INGREDIENTS:2 cups all-purpose flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt3/4 tsp cinnamon1/2 tsp ground ginger1/8 tsp ground cloves1 stick unsalted butter, softened1 cup packed light brown sugar1 tsp pure vanilla extract2 large eggs1 1/2 cups unsweetened applesauce1/2 cups walnuts (optional), toasted, cooled, and chopped
CINNAMON CREAM CHEESE FROSTING:5 oz cream cheese, softened3 tbs unsalted butter, softened1/4 tsp pure vanilla extract1 cup confectioners sugar1/2 tsp cinnamon
SPICED APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING
FOR THE CAKE:Preheat oven to 350º with rack in middle. Butter an 8- or 9-inch square cake pan.
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, for 2—3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
Spread batter evenly in pan and bake until golden-brown, and a wooden pick inserted into the center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.
FOR THE FROSTING:Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
SPICED APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING
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winter REFLECTION
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winter REFLECTION
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It felt right sharing. And it felt good to see that resonate with the other guests. Vana Chupp, Le Papier Studio
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INGREDIENTS:1 1/4 cup confectioner’s sugar3/4 cup almond mealSeeds from two cardamom pods, pulverized using a mortar & pestle or spice grinder3 egg whites (at room temperature)1 pinch salt1/4 cup super fine sugar1/2 teaspoon vanilla extract2 Tbs cocoa powder, or a squeeze of gel paste food coloring in your color of choice
Food processor, parchment paper, pastry bag fitted with a medium round tip, or you can cheat and buy this handy-dandy kit.
Combine confectioner’s sugar, almond meal & cardamom seeds in your food processor and run until well processed. Sieve mixture twice.
If you’re unable to find superfine sugar, pulse regular granulated sugar in a clean food processor until it’s superfine.
Carefully separate your egg whites into a bone dry bowl. Any moisture, or even the tiniest hint of fat from the yolk will prevent your whites from whipping to stiff peak, so be extra careful. Place egg whites into a standing mixture fitted with a wire whisk, and mix on medium speed until you reach soft peak stage. Reduce to slow speed, add salt, and slowly add the superfine sugar until combined.
Whip on high speed until you reach stiff peak stage. Don’t over-beat, or your macarons will be crunchy. Don’t under-beat, or they won’t set up.Add half of the twice-sieved sugar/almond mixture, and gently fold in from the top to the bottom. Add vanilla & food coloring (or cocoa), and remaining sugar/almond mixture and gently stir until well combined. Be careful not to over mix.
VANILLA OR CHOCOLATE CARDAMOM MACARONS WITH HONEY GINGER GANACHE
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Line a baking tray with parchment paper or a silpat. Fill your pastry bag with the mixture, and pipe equal-sized circles (about 1 1/2 diameter) onto the parchment. If you really want consistent size, use a stencil to draw circles on the underside of your parchment as a guide.
Decorate tops before baking with sparkling sugars, or confectioner’s glitter.
Tap the baking tray on the counter to release any air, and let the cookies stand at room temperature for 30 minutes before baking. Preheat oven to 300˚ and bake individual trays in the center of the oven for 22—25 minutes. Let cool before removing from parchment. If cookies stick, spray a bit of water under the parchment, and place the cookies on top of the mist–the steam will help the cookies release. Repeat with the rest of the batter.
Fill with chocolate ganache or an artisan jam. For a little flavor fun, I added local honey & finely chopped candied ginger to the ganache. Experiment!
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Adèle [email protected]
Cheryl Munoz@OPCo_OPthesugarbeetcoop.com
Angela [email protected]
Jill [email protected]
Laura [email protected]
Alison [email protected]
Bryn [email protected]
Anne [email protected]
Elizabeth [email protected]
Kelli [email protected]/kellitay
Devron Enarson@DevPhotoLLC devphotography.com
Kelly [email protected]
Hilary [email protected]
Heather [email protected]
Mana [email protected]
S P R I N G G U E S T S
S U M M E R G U E S T S
A U T U M N G U E S T S
Julie [email protected]
Lisa [email protected]
Kelly [email protected]
Molly [email protected]
Olivia Joffrey@VigilanteLiving vigilantepaper.com
Michelle [email protected]
Rachel Alcorntwohandsinteriors.com
Janelle [email protected]
Kelly O’[email protected]
Paige [email protected]
Julie Rusinjulierusinpr.com
Sarah [email protected]
Vana [email protected]
Shannon Coló[email protected]
Johana Winter Harpermessylabstudio.blogspot.com
Jessica [email protected]
Rebekah Axtel [email protected]
Lisa [email protected]
T H R E E F O R T H S
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KELLY ALLISONKelly is the good eye and the itchy trigger finger behind Kelly Allison Photography. Her editorial-style lifestyle and documentary portraits of babies, children, families and events have been described as organic, graceful, honest, and evocative. Kelly is good at what she does. She’s also a hopeless romantic, a songbird, an over the top party planner. Kelly loves a bottom less cup of coffee and the thrill of connecting with someone new. Sitting still? Not so much.
kellyallisonphotography.com
JULIE SCHUMACHERJulie is a writer, editor, and all around epigrammarian and started Well Turned Words to bring good words to the world, whether in print or online. She’s worked with everyone from small businesses to national non-profits and believes that brilliant writing can, does, and will change the world. Julie’s also an eager traveler, a decent baker, and a terrible ukulele player. She loves public libraries & public radio and hates figuring out what’s for dinner.
wellturnedwords.com
LISA GUILLOTLisa is the founder and creative director of Step Brightly, a boutique brand design studio advocating fabulous design for fabulous people. Each Step Brightly project is armed with her two secret weapons: heart and smarts. She’s also a lover of bright colors & twinkling lights, small gatherings & summer, loud music (She’s looking at you, Mumford and Sons), family & a great glass of wine. She’d prefer a phone call to an email and almost anything to an airplane.
stepbrightly.com
SERVICESInterested in hosting your own intimate, conversation-centered event? We’re available for consultation to businesses, organizations, and individuals. It’s more than party planning, We help you curate a guest list, craft an appropriate menu, set the perfect tone and style your space, focus your approach, and facilitate the heck out of a conversation. Make your guests and participants feel welcome and connected. We’ll guide you through everything leading up to the event so you can confidently host your own fabulous affair. Connect with us to start the conversation.
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thank you
three FORTHS
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RESOURCES PROPS by re:find Joy, refindjoy.com
SPRING & SUMMER SALON hosted at Design Cloud, designcloudchicago.com
FALL SALON hosted at Dev Photography, devphotography.com
WINTER SALON hosted at Sonia Roselli Studio, soniaroselli.com
KRAFT PAPER NOTEBOOKS from Kraft Outlet, kraftoutlet.com
UPCYCLED SARI FABRIC from Victorian Gypsy Girl, etsy.com/shop/VictorianGypsygirl
LIGHTBULB CHARMS from Smart Pants on Etsy
PAPERLESS POST, paperlesspost.com
PAPER SOURCE, paper-source.com
PENzEY’S SPICE, penzeys.com
RECIPES from 101cookbooks.com
forthfully yours,KELLY ALLISON [email protected]
JULIE SCHUMACHER [email protected]
LISA GUILLOT [email protected]
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