The North Shore Weekend, July 30th, 2022

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SATURDAY JULY 30 | SUNDAY JULY 31 2022

SUNDAY BREAKFAST

WEEKEND WEATHER

Winnetka's Andrew Hotz serves as EVP of digital marketing at Warner Bros.—and shares exactly what Priscilla Presley thinks of the movie Elvis P10

Saturday, Mostly Sunny, high 81 Saturday night, Mostly clear, low 64 Sunday, Mostly sunny, high 82

NORTH SHORE FOODIE This Mile-High Strawberry Pie recipe has a storied history P7 FOLLOW US:

NO. 511 | A JWC MEDIA PUBLICATION

CHARTING HER OWN COURSE AS ONE OF JUST OVER 200 FEMALE NEUROSURGEONS IN THE UNITED STATES, LAKE FOREST RESIDENT DR. SHERI DEWAN IS BUILDING A LEGACY AND INSPIRING YOUNG WOMEN TO PURSUE CAREERS IN MEDICINE AND NEUROSURGERY.

BY ALLISON DUNCAN THE NORTH SHORE WEEKEND

SATURDAY, AUGUST 6

THE REVIVALISTS & GRACE POTTER

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Starting at a young age, Dr. Sheri Dewan of Lake Forest spent a lot of time at the library. Her love of science which would lead to a career in neurosurgery was fueled by an appetite for reading.

“I first became interested in science and neuroscience when I was a child of 9 or 10 years old, and it started with books,” she says. “I really loved reading and I would go to the library every weekend and check out eight or 10 books and finish those, then go back the next week and get more. Eventually, I started reading books about science and neuroscience, and that set the tone for me.”

Dr. Dewan was born at Central DuPage Hospital in Winfield, where she currently practices medicine, but her family moved to Seoul, South Korea, when she was just an infant. Her father was in the oil business. After a few years, her family moved to Saudi Arabia and returned to the U.S. when she was 10.

She did her undergraduate work at the University of Illinois in ChampaignUrbana and attended graduate school at Northwestern University. She completed her residency in neurosurgery at Brown University in Providence, Rhode Island.

In addition to her interest in science which was developed early on through books, her mother’s health scare became a key factor that inspired her career.

“When I was in my early twenties my mom developed a brain aneurysm and almost died, and her life was actually saved Continued on PG 6

Lake Forest resident Dr. Sheri Dewan helps lead the way for other young female neurosurgeons. PHOTOGRAPHY BY ROBIN SUBAR

INDEX

THE FRIENDS OF LAKE FOREST PARKS AND RECREATION FOUNDATION PRESENT

LIFESTYLE & ARTS

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John Conatser FOUNDER & PUBLISHER

foodie

Our legendary Mile-High Strawberry Pie recipe starts with just-picked strawberries

ADVERTISING Jennifer Sturgeon

CONTRIBUTING EDITORS Dustin O'Regan, Sherry Thomas

CONTRIBUTING WRITERS presented by Friends of Lake Forest

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LAST BUT NOT LEAST

DESIGN Linda Lewis PRODUCTION MANAGER GRAPHIC DESIGNER

Chris Geimer ADVERTISING COORDINATOR

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PHOTOGRAPHY AND ART Barry Blitt ILLUSTRATOR Robin Subar PHOTOGRAPHY

Winnetkan Andrew Hotz, a Warner Bros. executive, talks all about the movie Elvis and what went into marketing it

Cheyanne Lencioni ADMINISTRATIVE ASSISTANT Redding Worth EDITORIAL INTERN

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NEWS CHARTING HER OWN COURSE

From PG 1

by a neurosurgeon,” Dr. Dewan says. “He was the first neurosurgeon I ever met and because he had such an impact on me and my family and our path, I became enamored with the field and the possibilities of what I could do to help people.”

While there are several PhDs in Dr. Dewan’s family, there were no medical doctors—so her choice raised a few eyebrows.

“I was asked many times by people if medicine was really the path that I wanted to pursue as it’s a very difficult life,” she says. “It’s very high-stress, highpressure but what propelled me was the ability to help people with neurologic disorders.”

Dr. Dewan says she was often told that a career in neurosurgery would mean she wouldn’t have time for marriage or children and that she wouldn’t be able to balance having a family and taking care of her patients. She dismissed the warnings.

“Like many things in life, I decided to follow what felt right for me. I have been married for 16 years to my husband, who is a biology professor at Lake Forest College,” she explains. “We met at Northwestern and have three beautiful kids.”

While there are challenges, Dr. Dewan says she has plenty of help when it comes to achieving a work/life balance.

“I’m a product of a lot of love and sup-

Dr. Sheri Dewan PHOTOGRAPHY BY ROBIN SUBAR

port, and a village exists around me which includes my parents and my extended

family,” she adds. “They have helped us during challenging times.”

Only six percent of neurosurgeons in the U.S. are women, and Dr. Dewan’s commitment to increasing that number— and to supporting young women as they pursue careers in science and medicine— is unwavering.

“One of my visions for the next five or ten years is to really help grow, mentor, and shape the futures of women who are interested in the field or medicine in general,” she says. “I’ve also written a book titled Cutting A Path; coming out next year detailing my path to neurosurgery.”

Through Northwestern and Brown, Dr. Dewan takes female medical students under her wing, helping them find the right program and navigate the application process. She also regularly speaks to women’s groups and serves on the board of Women in Neurosurgery, which works nationally to support women in the field.

“My work with Northwestern and Brown is only one example in which I have strived to aid female medical students,” she says. “I do see more women in medicine being vocal about their careers.”

Dr. Dewan says her advice to young women is not to be deterred when told what they can’t do. “If you have big dreams that seem formidable, you should pursue them, follow your heart,” she says.

“I didn’t want to look back in ten years and think about a situation where I gave in to all of the reasons why I was fearful of becoming a neurosurgeon.”

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| SATURDAY JULY 30 | SUNDAY JULY 31 2022

THE NORTH SHORE WEEKEND

LIFESTYLE & ARTS

NORTH SHORE FOODIE

MILE-HIGH STRAWBERRY PIE

BY MONICA KASS ROGERS THE NORTH SHORE WEEKEND

This recipe for fresh strawberry pie, stacked high with just-picked farmersmarket berries in a strawberry-juice glaze, comes with a great back story. Liberace (pianist Vladziu Valentino Liberace), once the world’s highest-paid entertainer, loved this pie, ordering it by the dozen from the place it was born—the nowdefunct Hess Bros. Department store, of Allentown, Pennsylvania. The man who sold it to him, Max Hess Jr., was nearly as big a showman as Liberace himself.

Max was considered the P.T. Barnum of the department store world, a master at selling with flamboyance and flair from the 1930s through the 1960s. Following in the footsteps of his father Max and his Uncle Charles, who founded the department store chain in 1897, Max Jr. made shopping spectacular, with flower and fashion shows and, “every week a differ-

ent celebrity,” says Jill Youngken, assistant director and chief curator at the Lehigh Valley Heritage Museum in Pennsylvania, keeper of Hess-history esoterica.

Under Max’s watch (1932 to 1968) Zsa Zsa Gabor, Gina Lollobrigida, Rock Hudson, and Johnny Carson all made appearances. Even if you couldn’t afford the dresses shown by models who sashayed through the store, “You could enjoy the spectacle,” says Youngken. That, and the pie. A big slice of the Mile-High Strawberry Pie that Hess’s restaurant, The Patio, was known for featured stacks of fresh, ripe berries in strawberry glaze plus billows of whipped cream.

To ensure that the pie was available year-round, Max flew strawberries in from New Zealand, costing him a small fortune. Such extravagances meant that the restaurant itself wasn’t profitable. But

INGREDIENTS

METHOD

FOR THE PIE CRUST: • 2 cups all-purpose flour, sifted • ½ tsp salt • 1-¼ sticks ice cold butter, cut into small pieces • 1 egg, beaten • 1 to 2 Tbsp milk or cream

MAKE CRUST: Sift flour and salt together. Using two knives, or your fingertips, cut in butter until the mixture is like damp sand with a few bits of butter still visible. Sprinkle in only as much milk or cream as you need to get the pastry to hold together when lightly pressed. Gather dough into a ball; place on plastic wrap and flatten into a disk. Wrap. Refrigerate one hour.

FOR THE FRESH STRAWBERRY FILLING: • 10 cups whole, fresh, berries, stems removed (8 cups will be used whole; 2 cups will be crushed into strawberry juice; save two tiny berries to garnish) • 1 cup confectioners’ sugar • 1 cup water • 1 cup pure-cane sugar • 3 Tbsp cornstarch • 1-½ tsp pectin FOR THE GARNISH: • 1 cup heavy whipping cream • ¼ cup confectioners’ sugar • ½ tsp vanilla extract

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Max—writing in his 1950s book about Hess’s—said he didn’t care because the pie drew people into the store.

Many home-cook versions of the pie recipe have circulated since the last Hess’s closed in the ’90s, some with questionable inclusions such as red-food dye or Jell-O. Our recipe avoids those ingredients and comes closest to the original store version. We updated the recipe using America’s Test Kitchen’s practice of adding a little pectin to the cornstarch thickener to achieve a glaze that’s neither gummy, nor gelatin bouncy. Hess’s original had several cups of whipped cream on top. You can do that too, or, do as we did and garnish with just a dollop of cream so that the strawberries show more. (Guests can add extra whipped cream at table.)

The pie is best made with just-picked strawberries, fresh from your garden or

the farmer’s market, but when that season is through, choose small fresh organic berries from your grocer.

Todd Nichols of Nichols Farm and Orchard, in Marengo, Illinois, grows 14 to 15 varieties of strawberries, from Early Glow, which are first to ripen, to Sparkle—small berries that are hard to grow and pick but have intense flavor.

Likewise, Corban Koster of Geneva Lakes Produce, with farms in Illinois and Wisconsin, grows many varieties for sale at Chicago-area farmers markets.

Both farmers say that big isn’t better when it comes to strawberries. “Irrigating strawberries, which some growers do, may make berries bigger, but it also dilutes the flavor,” says Koster. “Growing the berries without irrigation, the berries are smaller, but much-better flavored,” Nichols agrees.

PREP BERRIES: While pastry is chilling, wash and stem all but two of the prettiest, smallest strawberries. Set those aside to garnish pie. In a large bowl, toss 8 cups of the remaining stemmed berries with 1 cup confectioner’s sugar. Set aside to marinate for 1 hour.

BLIND-BAKE CRUST: Place oven rack in lower third of oven. Preheat oven to 425 degrees. Roll out pie crust. Ease into a 9-inch pie pan. Trim excess crust: fold and crimp a decorative top edge. Prick bottom of pie crust. Line crust with parchment paper. Fill with dried beans or pie weights. Place filled piecrust pan on a cookie sheet and place the oven.

Bake for 15 minutes at 425. Reduce heat to 350. Remove foil and pie weights. Continue baking pie crust for an additional 15 minutes at 350 or until crust appears golden and baked through. Remove weights. Cool pie shell on a rack.

MAKE STRAWBERRY GLAZE: In a small saucepan over medium heat, heat water with remaining 2 cups strawberries.

Continue to heat until water is steaming. Mash the berries with a potato masher to break them up. Continue heating for two minutes. Pour mixture into a fine strainer/sieve and press, allowing juice to run through the sieve into a bowl.

Discard the seeds and pulp left in the sieve. Return the strawberry juice to the saucepan. Sift sugar, cornstarch and pectin together and whisk into the strawberry juice, constantly whisking over medium heat until juice boils, thickens and becomes clear. (Juice will darken and appear cloudy at first; continue heating and stirring until it clears.) Remove from heat and set strawberry glaze aside.

ASSEMBLE PIE: Brush bottom of baked pie shell with 1 or 2 Tbsp of the strawberry glaze. Working in a circular pattern, arrange strawberries, cut stem-side down, into the pie shell. Once you have bottom layer full, spread a bit more of the strawberry glaze over the set berries. Continue stacking and fitting berries into the shell, mounding them up slightly higher in the middle of the pie. Spread remaining strawberry glaze over all. Place pie in refrigerator to set for 1 hour.

GARNISH PIE: While pie cools and sets, make whipped cream garnish. In the bowl of a stand mixer with whisk attachment, whip heavy cream with confectioners’ sugar and vanilla until the cream holds peaks. Place a mound of cream on the cooled pie. Top with two tiny berries. Serve extra cream at table.

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S U N D AY B R E A K FA S T

VIVA ANDREW HOTZ WINNETKAN AND NORTHWESTERN UNIVERSITY GRADUATE IS NOT AT ALL INTERESTED IN ‘A LITTLE LESS CONVERSATION’ ABOUT THE MOVIE ELVIS, WHICH HE MARKETED WORLDWIDE AS AN EXECUTIVE VP AT WARNER BROS.

BY BILL MCLEAN ILLUSTRATION BY BARRY BLITT

Andrew Hotz looked at his tablemates under the Memphis sky one night this year and couldn’t believe his good fortune.

A Winnetkan since 2020 and a part-time resident of Los Angeles, he was at a barbeque, surrounded by Presleys, at none other than the Graceland Mansion estate.

“You talk about a highlight in a career, a memory to cherish forever, that’s certainly one of mine,” says the 41-year-old Hotz, chief data strategist/EVP of Worldwide Digital Marketing for the Warner Bros. Motion Picture Group.

Some five years ago, the same Andrew Hotz found himself sitting on a couch in actor Bradley Cooper’s house. Hotz and a couple of colleagues had been invited there to view the movie A Star is Born—starring Cooper and Lady Gaga—months before its release date.

“Don’t think,” Hotz says, “that I get to enjoy moments like those all the time. It’s hard work, what I do. The pace of the digital marketing field is challenging and exciting, but it’s also faster than ever. It’s forcing us to change the way we work, constantly.

“You have to be nimble and you can’t be afraid to fail,” he adds. “If you fail, fail quickly—and learn quickly.”

A resounding success: the movie Elvis.

Hotz oversaw Warner Bros.’ domestic and international digital teams and worked with marketing executives on the design and deployment of digital campaigns for the film, which, through July 24, amassed $210 million globally at the box office since its release June 24.

Now you know why Hotz had earned that invite to inhale food and imbibe outside the place that Elvis Presley called home for 20 of his 42 years.

Hotz entered the mansion shortly after the Cannes Film Festival in May to witness the production of a moving Elvis promo video featuring Austin Butler, the actor who portrayed the “King of Rock and Roll.”

“We had tried to get Austin to sit down at Cannes, in a quiet setting, and sing an Elvis song,” Hotz recalls. “But things didn’t work out in France. With our deadline fast approaching, we got Austin to try it again in the Jungle Room at Graceland. The woman in charge of the estate brought out one of Elvis’s guitars and handed it to Austin, who played 'Can't Help Falling in Love'."

“Perfect,” Hotz continues. “Magical. I’m

10

getting chills again, just thinking about it.

Austin, whose performance in the movie was transformative, provided exactly what we wanted before the movie’s release.”

The fast-paced movie, directed by Australian Baz Luhrmann, also stars Tom Hanks as Elvis’s villainous manager, Colonel Tom Parker. Luhrmann directed Moulin Rouge! (2001) and The Great Gatsby (2013), among other well-received flicks.

I was mildly interested when I learned we’d be making a movie about Elvis. But I became much more interested in it when I found out Baz (Luhrmann) would be directing it. It’s an awesome movie. It whirls you around, start to finish; that’s Baz’s storytelling style.

Andrew Hotz

“I was mildly interested when I learned we’d be making a movie about Elvis,” says Hotz, who grew up in Flossmoor and La Grange and majored in theatre at Northwestern University. “But I became much more interested in it when I found out Baz would be directing it. It’s an awesome movie. It whirls you around, start to finish; that’s Baz’s storytelling style.

“In his movies,” Hotz adds, “Baz likes to include the significant events that had occurred in the world at the time. No entertainer better personified all that was going on the 1950s, 60s, and 70s than Elvis Presley did. You had the loss of innocence, with the assassinations of MLK and Robert F. Kennedy—their deaths devastated Elvis. And then you had the years of excess in the 1970s.”

Luhrmann, Hotz notes, received extensive feedback—all positive—from Priscilla Presley and the couple’s daughter, Lisa Marie. Too many previous cinematic depictions of Elvis had presented the icon as a caricature rather than as a human.

“Priscilla raved about the job Austin did, and she told Baz that Elvis would have loved the accurate portrayal, would have appreciated how responsible everybody was in the making of the movie,” Hotz says. “Priscilla also commented that the movie showed Elvis’s anger better than any other movie had. His anger … it’s palpable in several scenes.”

The movie’s soundtrack debuted at No. 1 on Billboard’s

| SATURDAY JULY 30 | SUNDAY JULY 31 2022

Soundtrack chart on July 6. Elvis was born 87 years ago.

But senior citizens aren’t the only ones watching and listening.

“We’re incredibly proud that Elvis has attracted so many young moviegoers,” Hotz says.

Hotz’s father, Joe, is an economist, while his mother, Diane, has a background in teaching math. They live in Chicago’s Gold Coast Historic District.

“I’m the product of two analytical people,” says Hotz, who’s raising sons Leo, 9, and Eddie, 5, with his husband, Kevin, in the North Shore village that the family adores. “But I was pulled to a creative side and probably was the only student with an undergraduate degree in theatre to have earned an MBA (in finance) at Columbia University.

“Arts, especially theatre and music, have always excited me. I’m a Ravinia Festival junkie; last year I got overly excited, attending at least one concert a week at the venue.”

Walking distance from his Winnetka house to the beach continues to thrill Hotz. He’s a paddleboard fan, and a fan of watching his sons kayak.

“Beach time with the boys … it does not get much better than that,” Hotz says. “Winnetka is such a wonderful, tight-knit community, and we take full advantage of all that it has to offer. In L.A., we lived in a cul-de-sac, with five other families. A child in each of those families went to a different school. In Winnetka we can’t leave our house without running into a classmate of one of our children within minutes.”

Prior to joining Warner Bros., Hotz managed the relationship between Google/YouTube and NBC Universal as head of industry at Google and consulted with the studio and networks on digital marketing efforts, including media strategy, data and measurement platforms, digital creative, and partnerships.

His career in production began with a stint at DreamWorks Animation.

“The field of digital marketing gives us a limitless canvas to promote our movies,” Hotz says. “Instagram, TikTok, YouTube, 10-minute videos, social-media content that’s interactive. I could go on and on. Remember when people only found out about a movie through a 15-, 30-, or 45-second TV ad?”

Don’t Worry Darling, another Warner Bros. movie, opens in theaters in late September.

Olivia Wilde directed the psychological thriller. Its cast includes Wilde, Harry Styles, and Chris Pine.

“Mind if I say a few things about that movie?” Hotz says. “I can’t pass up the opportunity.

It’s sexy and lively, with all kinds of twists. It’s the kind of movie that people, while leaving the theater, will say, ‘That’s why I go to the movies.’”

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SATURDAY JULY 30 | SUNDAY JULY 31 2022 |

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new on market

916 SHERMER ROAD, NORTHBROOK

TheotokosPanagia

TheotokosPanagia

CONNIE@CONNIEDORNAN.COM | 847.208.1397 TOP 1% IN THE NORTH SHORE* #2 IN ILLINOIS BY REAL TRENDS**

I am local. I am global. *By North Shore-Barrington Association of REALTORS ® **Top 1% & #2 in State of Illinois by Real Trends 2015-2021. This data is informational and cannot be guaranteed accurate. Data maintained by MRED LLC may not reflect all real estate activity in the market.

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| SATURDAY JULY 30 | SUNDAY JULY 31 2022

THE NORTH SHORE WEEKEND