Chess – A Brief History of the Classic Game

Since 2005, Chicago native Lucas Stoioff has led the hospitality development company DineAmic Group as the organization’s founding principal. In his free time, Lucas “Luke” Stoioff enjoys reading, sports, and chess.

The game of chess has its origins in an Indian war game called chaturanga, which is believed to have been developed during the Gupta Empire in the sixth century. Based on the four main divisions of the Indian military at that time, chaturanga was played with pieces representing the infantry, the cavalry, the elephantry, and the chariotry. These pieces later became the pawn, the knight, the bishop, and the rook.

From its birthplace in India, chaturanga soon spread throughout the region and eventually made its way into Western Europe in the ninth century. Over the next several hundred years, chaturanga continued to grow in popularity around the globe as changes to the game quickened its pace and made it much more competitive. By the end of the 16th century, these changes had shaped chaturanga into a rough version of the modern game of chess, as it is known today.

Currently, chess remains a popular pastime and competitive sport throughout the world. International chess tournaments have been common since the mid-19th century and continue to give players a venue where they can test their skills against the top talent in the game. In recent times, a large chess community has also developed through the Internet, which promises to be a popular forum for chess play and discussion for many years to come.


Wine Pairings for Italian Main Dishes

As principal and co-founder of the DineAmic Group, Lucas “Luke” Stoioff has played a key role in creating the new Siena Tavern, an Italian fusion experience. Lucas Stoioff, a food and wine aficionado both personally and professionally, enjoys pairing good wine with Italian dishes.

Although many people automatically associate Italian food with a glass of red wine, the complexities of the nation’s many cuisines prompts a closer exploration of the pairing. For example, the seafood dishes of northern Italy tend to call for a light and dry Soave white or a fruity and floral Lugana. Cream sauces tend to also pair nicely with a white wine; many connoisseurs prefer an Alfredo dish with a sweet Pinot Grigio or Riesling.

The classic tomato-based cuisines of Italy’s central regions still go best with an acidic red wine. The Chianti, which comes from the Sangiovese grape, naturally coordinates with tomato sauces while contrasting with the olive oils and cheeses that enhance the cuisine. A Chianti wine also pairs well with a Tuscan meat dish, as do many of the other unique wines from the Sangiovese region. Like the Zinfandel, the Sangiovese wines bring out the flavors of a spicier and richer dish.