Several years ago I was the pastry chef of the now shuttered Soul Kitchen in Wicker Park. Browsing this post reminded me of a multi-course dinner we did in conjunction with the Spice House. Co-Chef's, at the time, Monique King and Michael Clark and I went up to Evanston and like kid's in a candy store, selected spices and herbs that inspired us to create dishes for the dinner. A few weeks later, we had a menu and a restaurant full of eager diners. Patty and Tom were there to talk about the spices and herbs that we had chosen. Man, I wish I had saved a menu! I do remember with fondness the palate cleanser I prepared - red wine granita infused with Spice House Mulling Spice Blend - got raves! In my brief interaction with them, the Erd's struck me as people who were passionate about what they do and really care about bringing quality products to the public. I may have to make a trip up to Evanston for some mulling spices... even if it is July....