As the saying goes, “As one door closes, another opens.” Over the past week, it has been not one, but two doors that have gracefully squeaked shut behind me. The door of my seriously amazing internship at Highland Park High School and the door of my life as a graduate student at The Chicago School. The closing of each was bittersweet as it meant saying way too many “see you laters…” to colleagues, peers, and students. Together, these two experiences have defined much of the life I’ve known for the past few years, and it’s both odd and exciting to say goodbye to myself as a student and intern and acquaint myself with this new title of School Psychologist. I’m incredibly grateful for the fact that these experiences have helped define the professional I am today, and am happily awaiting the opening of new doors.
Now, back to graduation. I arrived at the Civic Opera House for The Chicago School’s commencement ceremony on Friday morning feeling a little disheveled after hiking 4 blocks around Chicago construction in heels four inches too high and air that was far more swampy than fresh. However, there was no way I was letting a few frizzy hairs and tired legs subdue the excitement of this very momentous occasion. Seeing each of my peers elegantly walk the stage in their Harry Potter-like cloaks and hoods made me smile. The last three years have been marked by cycles of stress and success as we’ve paved our way through graduate school papers, presentations, exams, and internships, and the day had finally come when we could officially pat ourselves on the back for a job not well, but excellently done. It felt great.
Following the ceremony, I met up with my family who snapped lots of pictures and whisked me off to celebrate with an amazing dinner at Chilam Balam Cocina Mexicana. Chilam Balam’s owners, Soraya Rendon and Chuy Valencia, bring inspiration and pure culinary talent to the table. The flavorful flare in each of their masterpiece dishes will awaken even the most tired of taste buds and keep them coming back for more. Given that Chuy was sous chef at Frontera Grill and Topolobampo, Chilam’s dishes are on par with the caliber of food you’ll find coming out of Rick Bayless’ kitchen. This was my second experience at Chilam Balam, and it did not disappoint.
{Corn Masa Memelas — Photo: Martha Williams of Time Out Chicago}
Chilam Balam’s menu consists of many small plates which makes it the perfect opportunity to order lots and relish in the variety of flavors with your tablemates. The menu is always changing but, based off their current offerings, my recommendation for vegetarians is the Guacamole, Shiitake Mushroom Empanadas, Young Greens with Poblano Dressing, and Corn Masa Memelas with Black Beans and Aged Goat Cheese. For meat-eaters, I’ve witnessed the mouth-watering effects of the Braised Suckling Pig, Beef Brisket Threads, and Seared Scallops on my family members, so I’ll go ahead and recommend those too. Recommendations aside, you can’t go wrong at this restaurant. It’s all fantastic.
* You’ll want to keep in mind that Chilam Balam is very small, cash only, and BYOB. So, get there early, bring cash, and grab a nice bottle of wine to share with friends.
It was a beautiful celebration for all of us. We are so proud of you Ashley and thoroughly enjoyed this remote little venue.