Centralia family restaurant takes a twist on two favorite cuisines

• Slideshow

On Oct. 23, 2020, Centralia became the home of an establishment that has adopted a new take on dining. Rather than dishing a single style of food, the Varela family has made a remarkable stride in incorporating Mexican and Chinese cuisine into a single location. The reason for this was to create a friendly atmosphere in which families, couples, and friends could all dine together while enjoying the best of both worlds.

“Chelbran’s is the only place in which you don’t have to bicker with your family about eating Mexican or Chinese for dinner because you’ll find both here. Your cravings will be satisfied.” Varela said. “Families can come together and as simple as it might sound, they can enjoy great food and conversation.”

The Varela family prides themselves on serving fresh Mexican and Chinese dishes. Everything is prepared daily, either upon request or in the mornings as the front doors are opening to welcome customers.

When traveling through Centralia, also recognized as Orphan Nation for their school’s mascot, one may come across this family restaurant’s distinctive, attention-getting emblem planted to the left of its cozy white brick building. The emblem consists of a large shield with the restaurant’s name surrounded by flames placed before two strong centaurs. Although centaurs are often perceived as controversial creatures throughout Greek mythology, it is certain that they are warriors. Centaurs are idealists who fight for what they believe in even if it does not fit within Greek standards.

Overall, the restaurant’s emblem represents an underlying familial message. The Varela parents, Salvador and Maria L. Serrano, have always emphasized the importance of perseverance to their children. They believe that regardless of the difficulty level of the obstacles one must overcome, it is important to keep pushing forward.

“Somos luchadores (We are fighters),” Maria Serrano said. “We wanted to demonstrate our determination and ability to prevail by creating this place. It is intended to encourage our children to dream big but also other people who are in need of a reminder that they too are capable.”

There are over 40 options on Chelbran’s vast menu. Special requests can also be made to the food manager, such as egg drop soup or huevos con chorizo. The services provided are bilingual in English and Spanish.

Bring your family and check out this sensational Illinoisan family restaurant!

Celebrate National Popcorn Day by grabbing a bite of Illinois’ state snack.

• National Popcorn Day

Today is National Popcorn Day – a day to grab Illinois’ state snack to celebrate. First originating in 1988, National Popcorn Day fell on the same day as the Super Bowl for years, giving people a fun way to celebrate the day.

Popcorn has special roots right here in Illinois. Since 2003, popcorn has been Illinois’ state snack. There are more than 300 popcorn farms throughout the state which led second and third grade students at Cunningham Elementary School to propose that popcorn become the state snack. Their teacher, Fran Hollister, helped get former Senator Larry Walsh to sponsor a measure to make popcorn the state snack.

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Illinois chef prepares to be a finalist on national TV

• Food
• Chopped
• Chef

Grace Goudie, an Illinois native, advanced to the season finale of “Chopped” following her latest win in the competition. She will soon face-off against the remaining competitors to see who will take home the $25,000 cash prize.

Goudie began her culinary journey as a teenager, waiting tables prior to studying journalism and food science at the University of Missouri. She attended the prestigious Culinary Institute in Napa, California, and participated in the Accelerated Culinary Arts Program. Following her graduation, she worked at a number of restaurants, then returned to the Chicago area.

Goudie later received the opportunity of a lifetime. She was hired by Thomas Keller, a chef known for his exceptionally high standards and accolades, to work in his restaurants as a sous chef at Ad Hoc and later at French Laundry, a three Michelin-starred restaurant.

Having to impress the renowned judges of “Chopped” is not the only challenge with which Goudie is familiar. Her participation was urged by her mother, who is currently fighting a battle with lymphoma, but despite having to beat out the contenders with an unconventional ingredient – fish heads – she was able to rise above the competition and put herself among the finalists.

Goudie is now an executive chef of the breakfast, lunch and dinner restaurant Scratchboard Kitchen in Arlington Heights, her first restaurant which she opened during the COVID-19 pandemic. At just 30 years old, she brings pride to cooks throughout Illinois by sharing her skills with the world on Facebook and YouTube. Her website features recipes and tutorial videos for chefs to try techniques and dishes from the comfort of their own home.

The season finale of “Chopped” will air Feb. 1 on the Food Network.

National Whipped Cream Day has Illinois roots

Today is National Whipped Cream Day, and the sweet treat has its origins right here in Illinois. The cold has returned again, and hot drinks topped with whipped cream are a great way to keep warm. While the day falls on the birthday of the late Aaron “Bunny” Lapin, who founded “Reddi-wip”, true credit for one of the most popular dessert toppings goes to Charles Getz, who was a graduate student at the University of Illinois Urbana-Champaign during the Great Depression.

Getz discovered that milk infused with pressurized carbon dioxide began to foam. At the time, Getz was conducting research on food preservation, but he quickly understood the potential of his discovery. Working in collaboration with Chemistry professor George Frederick Smith, Getz experimented with the foaming milk and determined that nitrous oxide was ideal for the process, as carbon dioxide created a bitter taste. From this process, portable whipped cream as we put on our desserts today was born.

Afterward, Getz patented the method, which George Frederick Smith, with help from his brothers, Allyne H. Smith and Clarence Smith, used to develop a product called Instantwhip, the first aerosol whipped cream, in 1933. The product proved successful in restaurants, ice cream shops, and soda fountains. Building off their success, the Smith brothers decided to found a larger business.  

In 1934, Smith used Instantwhip whipped cream to launch the company Instantwhip Foods with his brothers in Ohio. They initially sold the whipped cream in cans that could be returned and refilled. They mostly sold their products to restaurants or ice-cream parlors. The company still exists today and sells many other products, including coffee creamer and yogurt under the name of Instantwhip Foods.

In 1948, Reddi-Wip would be founded by Aaron “Bunny” Lapin, who patented the specific spray nozzle and sold their product directly to consumers. Many attribute the invention of aerosol whipped cream to Lapin, even though Getz and Smith discovered the process in the 1930s. As you put whipped cream on your hot chocolate this cold January day, you can thank Charles Getz and his research at the University of Illinois Urbana-Champaign.