There will be a green river experience after all, just not the one we’re used to.
It likely came as no surprise to hear that Chicago’s beloved St Patrick’s Day celebrations have been called off for another year running. There have been positive steps in the right direction this year, and with the pure popularity of St. Patrick’s Day celebrations, many of us may have had our fingers crossed. But the truth of the matter is we’re still a little way off celebrating our favorite annual events like we once did. The March parades and river dying will have to wait until next year as we find new ways to enjoy St Patrick’s Day.
Local Chicago brands and establishments have started planning early and will attempt to keep St Patrick’s Day spirits alive with innovative efforts and newfound traditions. The latest of these comes from a collaboration between Dunning-based Eli’s Cheesecake Company and Green River Soda who will provide Chicago with a neon green cheesecake combining the lime flavor of the Chicago soft drink and the renowned cakes of Eli’s.
☘️☘️☘️ NEW! Green River Cheesecake, now available at @jewelosco! ☘️☘️☘️
These two legendary products born in Chicago have partnered together to create a rich & creamy lime cheesecake. Green River® Soda adds the luck of the Irish, perfect for your St. Patrick's Day Celebration! pic.twitter.com/ai5a3nXwiw
— Eli's Cheesecake (@ElisCheesecake) February 23, 2021
Eli’s has been refining the perfect Cheesecake recipe for years ever since Eli Schulman first opened his award-winning restaurant in 1980. With a passion and an approach that treated baking as an art form, Eli’s Cheesecake quickly became the signature dessert and a staple in Chicagoland. Green River, on the other hand, dates back to 1919 and became particularly popular during Prohibition but today lives on as a loveable retro soda.
Eli’s Green River Cheesecake will be made available at Jewel-Osco grocery stores throughout Chicago and bought through the Eli’s Cheesecake bakery at 6701 West Forest Preserve Drive.
[Featured image from Twitter / @bakemag]