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Don’t Fall Sick with a Foodborne Illness this Autumn

noreply@blogger.com (Cindy & Lee) — Thu, 25 Oct 2018 19:44:00 +0000

The temperatures are falling right along with the leaves, and all those autumnal traditions and festivities are just around the corner. Whether it’s picking apples and drinking cider, having fun on a hayride, walking amongst the colorful trees, or even playing in the pumpkin patch, your fall fun will very likely involve food. This is the time of year when leaves are supposed to turn a different color and fall to the ground. But humans? Not so much.

Stop Foodborne Illness, the national nonprofit representing individuals and families in the fight against foodborne pathogens, wants to make sure you can fully enjoy this beautiful time of the year. So, here are some ideas for keeping your loved ones and your food safe.

Before you get into the frolic and fun of fall, knowing these tips for eating outside ensures the awesomeness of autumn:

· Wash your hands, before and after! Are you petting animals, riding rides at the fair, using “the facilities”, changing diapers, eating corndogs, or any one of a million other actions? Remember: Washing your hands is like a do-it-yourself vaccine [SR1] to avoid getting sick.

· Store perishable foods in a cooler or insulated bag. When transporting food that needs to stay cold, place it in a cooler or insulated bag, with a cold source such as ice or commercial freezing gels. Avoid putting ready-to-eat foods in direct contact with ice.

· Keep perishable ready-to-eat foods chilled right up until serving time. Cold foods need to be kept at a temperature of 40 °F or below. Organize your cooler contents (keeping beverages in one cooler and perishable foods in another) and reduce the number of times the cooler is opened. Remember: A full cooler maintains its cold temps longer than a partially-filled cooler.

· Keep foods to be cooked, separated and chilled until it time to cook them. If the day is warm, as much as is possible, avoid keeping the cooler in the hot trunk of the car. Remember: Keeping raw meats and poultry (and their juices) separate from other foods avoids the potential for cross-contamination. Use dedicated dishes to keep raw meat separate from cooked meat. Raw meats should be cooked as soon as possible after transporting.

· When it’s time to cook, have your thermometer ready. Thermometers are easy to transport and use. Remember: For cooked foods to be safe, they must reach a safe internal temperature[SR2] .

· How long have we been eating? Remember the Two-Hour Rule: Food cannot be out (at air temperature) for more than two hours; one hour if it’s hotter than 90 °F outside. Throw out any perishable leftovers.

If picnics aren’t your thing, head down to the local farmers’ market, tailgate with your buddies, venture off to go apple picking – just get outdoors and enjoy all the “feels” of the season – so many great smells, tastes, and textures to be had:

Your local farmers market is the perfect place to enjoy sweater weather and buy local produce. Remember: All food, whether it’s from a local farm or a chain supermarket, needs to be washed and handled safely.

• If you’re buying meat or dairy be sure it is kept chilled in a refrigerator (or closed cooler filled with ice) to keep the temperature sufficiently cold (40°F or below). Meat and poultry that is exposed or unpackaged, or not refrigerated, should not be purchased.

· Be extra safe and consider these questions and tips [SR3] for having the best experience at the outdoor market.

· Cheese and meat should be kept cold

· Pathogens don’t discriminate: No matter if the farm is large or small, and no matter if the foods are organically or conventionally produced, pathogens could still be present.

Tailgating with friends and family is a fun way to support your team, hangout with your people, and show off your grill-skill. Here are some additional tips for keeping pathogens from crashing your party:

• To reduce the likelihood of cross-contamination, keep raw meats and poultry away from other cold foods and beverages by using separate coolers or insulated bags for transport. If it’s hot out, avoid putting food in the (even hotter) trunk of the car.

• Avoid the “temperature danger zone” 40°F - 140°F (where bacteria quickly grow to harmful levels) by keeping raw meats and poultry in a cooler with ice.

• Make 2 batches of sauce: one for marinade (raw meat) and one for basting (cooked meat). Always marinade in the fridge, not the counter. Set aside a portion to be used later, on fully cooked meat.

• Use separate utensils and dishes for raw and cooked food.

• Remember: You’re cooking for people you care about, so don’t guess on doneness by color or time – use a meat thermometer and be sure.

Whether you’re picking, bobbing, pressing, or caramelizing, apples are the perfect fruit for a fully fabulous fall afternoon.

· Thoroughly wash your apples with clean drinking water to prevent any contamination (of course, wash your hands before coming in contact with any food).

· Before drinking cider (or juice) at the orchard, or purchasing a jug to take home, make sure it is pasteurized. Pasteurization kills harmful bacteria, such as Listeria or Salmonella, without reducing the nutritional value. Unpasteurized (or raw) products pose a dangerous risk[SR4] , especially to those with immature or suppressed immune systems.

· Pick the apples off the tree, not the ground. Any fruit laying on the ground is more susceptible to picking up pathogens, and other undesirable toxins. Eating apples from off the ground is not recommended unless they are thoroughly cleaned and cooked.

Wrapped in a blanket, with a roaring fire (or a football game), and a home-cooked meal is another great way to spend an October day. Please save some pumpkin pie for us! Here are some ideas for staying home and staying safe:

· Wash your hands. Like mom, we say it a lot, because it’s so important. Washing hands before and after you eat is one of the best ways to prevent foodborne illness, as well as colds and flu.

· Dry your hands with a paper towel. With many hands in the kitchen during holidays, and other busy times with lots of people -- after washing your hands, dry them off with a fresh, individual-use paper towel to avoid a more than likely germ-laden communal hand towel.

· Clean your kitchen and workspace. Cooking at home can be a fun family activity, but before the fun begins your counters and cutting boards (where bacteria lie the most) need to be cleaned and disinfected. Hot soapy water and disinfectant[SR5] can usually do the job.

More kitchen tips:[SR6]

· Perishable foods must be frozen or refrigerated. Cook, eat, or refrigerate cut or peeled fruits and vegetables within two hours after preparation. (For safe meat, poultry, + fish go here[SR7] )

· Wash produce. All produce, every time. (But wash your hands first.) Before eating or preparing fruits and vegetables wash them thoroughly under running water. Produce that is peeled or sliced also needs to be washed. Firm produce can be scrubbed with a clean, dedicated brush.

· Baking cookies makes for indoor fun on a chilly afternoon! Though it’s tempting, don’t eat raw cookie dough [SR8] – both raw eggs and flour have been implicated in recent outbreaks. Find a recipe for safe cookie dough[SR9] here.

What about Halloween? Keep your boo and your bae safe, not scared. Kids of all ages love dressing up and going trick-or-treating. The only fear they should have, though, is that house with the flickering lights, the dark alley, or that aunt who only buys hard candy. Here are some tips for keeping only the good stuff in your truly amazing haul:

· If you’re using reusable goodie bags or buckets, be sure they are washed and clean to begin.

· The Centers for Disease Control and Prevention recommends[SR10] eating only factory-wrapped treats, and avoiding homemade treats made by strangers, since there is no way to know how they were prepared.

· Eat something before going out, so you don’t have to fight (and lose) the snacking urge. It is always tempting to enjoy a piece—or ten— of the sweet haul while walking house to house. Stop Foodborne Illness urges trick-or-treaters to wait until they return home where they can examine all treats for choking hazards and tampering before eating them.

· Wash your hands. Between trick-or-treating and school parties, packaged candy passes through a lot of different hands increasing the likeliness of their being covered in germs. Are your kids washing up before chowing down? Staying safe takes about 30 seconds.

· Make sure natural treats are safe, not spooky. That means, drinking and/or serving only pasteurized cider and juice at your parties. Dishes or drinks with fresh fruit – or veggies – must be thoroughly washed before being served.

· Keep all perishable foods chilled until serving time. And once served, don’t leave goodies —like finger sandwiches, cheese platters, fruit, salads, cold pasta dishes, Jell-O treats, store-bought deli trays, and cream pies or cakes with whipped cream and cream cheese frostings—out of the fridge for more than two hours (1 hour in temperatures above 90°F). Bacteria creeps up when foods sit out too long.

· Bobbing for apples is a classic Halloween game, but having multiple people sticking their faces in the same water, trying to grab the same apples with their mouths can present some food safety risks. Reduce the risks by giving each participant their own thoroughly washed apple to bob for in a separate bowl.

Stop Foodborne Illness Is Here to Help You
Stop Foodborne Illness is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens by promoting sound food safety policy and best practices, building public awareness and assisting those impacted by foodborne illness. For more food safety tips please visit www.stopfoodborneillness.org/awareness/. If you think you have been sickened from food, check this out and contact your local health professional.

For questions and personal assistance, please contact Stop Foodborne Illness’ Community Coordinator, Stanley Rutledge, at srutledge@stopfoodborneillness.org or 773-269-6555 x7. To donate to Stop, visit here.

Social Media:

Newsroom:

Newsline360.com/stopfoodborneillness

[SR1]https://www.cdc.gov/handwashing/

[SR2]http://www.stopfoodborneillness.org/stop2015/wp-content/uploads/2015/03/chart_safe_cooking.pdf

[SR3]http://www.stopfoodborneillness.org/stop2015/wp-content/uploads/2017/02/Quick-Facts-Farmers-Market.pdf

[SR4]http://www.stopfoodborneillness.org/stories/anna/

[SR5]http://www.stopfoodborneillness.org/stop2015/wp-content/uploads/2017/10/Clean-Sanitize-Disinfect.pdf

[SR6]http://www.stopfoodborneillness.org/fsn-germs_in_the_kitchen/

[SR7]http://www.stopfoodborneillness.org/awareness/safe-cooking-temperatures-2/

[SR8]http://www.stopfoodborneillness.org/stories/margo/

[SR9]https://thepioneerwoman.com/food-and-friends/how-to-make-raw-cookie-dough/

[SR10]https://www.cdc.gov/family/halloween/index.htm

Celebrate Father’s Day with Brunch and Dinner at Prairie Grass Cafe in Northbrook

noreply@blogger.com (Unknown) — Wed, 25 May 2016 20:16:00 +0000

Looking for the perfect Father’s Day gift? Treat Dad to a family celebration and delicious brunch buffet from 10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.

Guests will have a variety of delicious options to satisfy any craving. There will be made to order options including an omelet and crepe station. The feast continues with a terrific selection of salads including a Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles followed by a Dad-favorite Ancho Marinated Skirt Steak or a Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms and much more! For the grand finale, a variety of pastries and desserts will be offered including mini crème brûlées and a warm berry crumble.Omelette Station

For Father’s Day Brunch and dinner reservations, call 847-205-4433.

Father’s Day Brunch Menu
June 19th, 2016, 10 a.m. to 2 p.m.
$48 Adult/$18 Children age 10 and under
Dinner Hours on Father's Day
5 p.m. to 8 p.m.
(tax, gratuity and beverage not included)

    Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
    Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles
    Grilled vegetable platter with basil remoulade and balsamic reduction
    Roasted Trio of Cauliflower with Spicy Sauce
    White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs
    Sliced-to-Order Ancho Marinated Skirt Steak
    Sautéed Pink Shrimp with Leeks, Poblano Peppers, and Cilantro
    Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms
    Roasted BBQ Pork with Platter of Homemade Biscuits
    Oven Roasted Potatoes
    Warm Pesto Green Bean Salad

    Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
    Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
    Waffles made to order, maple syrup
    Applewood Smoked Bacon / Homemade Breakfast Sausage    Mini breakfast pastries
    Mini Chocolate Croissants
    Cantaloupe, honeydew, watermelon, and pineapple
    Mixed berries
    Mini Crème Brûlées
    Chocolate cup cakes
    Warm berry crumble
    Strawberry cream pie

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. Prairie Grass Cafe currently serves lunch Monday - Friday 11 a.m. to 2 p.m. and dinner Monday through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 a.m. to 2 p.m. Light fare is available in the bar Monday through Friday 2 p.m. to 5 p.m. For more information or to make a reservation, please call (847) 205-4433 or visit prairiegrasscafe.com. Follow Prairie Grass Cafe news at newsline360.com/prairiegrasscafe and on

Facebook at Facebook.com/PrairieGrassCafe.

Coffee Rolls lowres300Shepherd’s Pie

10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.

NANDO’S NEW MENU ITEMS BRING ON THE CRAVING

noreply@blogger.com (Unknown) — Mon, 23 May 2016 20:42:00 +0000

CELEBRATING ONE-YEAR ANNIVERSARY IN CHICAGO, NANDO’S BRINGS MORE PERI TO THE PEOPLE WITH NEW SKEWERS, VEGGIES, GRILLED CHICKEN SANDWICHES AND LEMONADES

CHICAGO, May 19, 2016 – It has been said that Nando’s PERi-PERi’s spicy flame-grilled chicken is addictive. (It might have been us who said it.) And now there are more reasons than ever to feed your healthy PERi-PERi addiction. Today, in honor of its one-year anniversary in the Chicago market, Nando’s is introducing more than a half dozen new menu items that are sure to get you craving.

Beyond the classics, Nando’s fans in Chicago, Naperville and Oak Park can now choose among the Thigh and Mighty Sandwich, the Quinoa Salad, Chicken Skewers, Chicken Thighs, and Roasted Vegetables. And just in time for warm weather and picnic season, there are two new specialty beverages, too—Pineapple Lemonade and Blood Orange and Mango Lemonade. Talk about your big decisions.

•    The Thigh and Mighty Sandwich features two succulent, flame-grilled boneless PERi-PERi thighs stacked on a toasted Portuguese roll with arugula, tomato, pickled red onions and PERinaise. It’s a mouth-watering addition to Nando’s famous offerings.
•    Quinoa Salad is tailor-made for flavor fanatics. It comes loaded with roasted squash, generous chunks of avocado, cherry tomatoes and black quinoa. It’s served on lightly dressed greens with crumbled goat cheese and roasted seeds.
•    Chicken Skewers are succulent kabobs of flavor. Skin-on flame-grilled PERi-PERi chicken alternates with onions and roasted red peppers on skewers.
•    Nando’s Chicken Thighs are tender boneless PERi-PERi thighs, flame-grilled with the skin on.
•    Roasted Vegetables. Chunky mixed peppers, red onions and zucchini lightly tossed in a rich tomato dressing. Braised Brussel Sprouts, too, when in season!
•    Pineapple Lemonade is a batch-made blend of caramelized pineapple, lemon and lime
•    Blood Orange and Mango Lemonade is a refreshing concoction of mango, blood oranges, lemon and lime

Nando’s PERi-PERi, the South African-Portuguese restaurant known worldwide for its spicy flame-grilled chicken, has built an intensely loyal following by providing fresh food in a relaxed atmosphere with friendly service. PERi-PERi, or African Bird’s Eye Chili, is the heart and soul of the Nando’s experience.

“We marinate our chicken in PERi-PERi for at least 24 hours, so the flavor goes right through to the bone,” said Burton Heiss, CEO of Nando’s PERi-PERi USA. “Then we grill it over an op

en flame it and baste it with PERi-PERi sauce to our customers’ preferred spice. That’s what makes our chicken so addictive.”

Every Nando’s is painstakingly designed and completely unique, with earthy textures and bright colors that reflect its sunny African-Portuguese heritage. With thousands of pieces of original works of art that are a constant reminder of where the restaurant came from, Nando’s has become the largest collector of South African contemporary art in the world.

Nando’s first Chicago location opened in May 2015 on West Randolph Street in the West Loop and was an instant smash hit. Other locations quickly followed and today there are Nando’s in the West Loop, Wabash, Lakeview, Clybourn Corridor/Lincoln Park, Naperville and Oak Park.

Nando’s first Chicago location opened in May 2015 on West Randolph Street in the West Loop and was an instant smash hit. Other locations quickly followed and today there are Nando’s in the West Loop, Wabash, Lakeview, Clybourn Corridor/Lincoln Park, Naperville and Oak Park.

About Nando’s PERi-PERi
The first Nando’s restaurant opened its doors in 1987 in Johannesburg, South Africa. Since then, the Nando’s flame has spread to 23 countries on five continents. Nando’s is known worldwide for its succulent PERi-PERi chicken, marinated for 24 hours, flame-grilled to perfection, and basted to the customer’s preferred flavor and spice. It’s equally renowned for its spicy PERi-PERi, the Bird’s Eye chili pepper that indigenous Africans introduced to the Portuguese centuries ago.

Nando’s PERi-PERi made its U.S. debut in 2008 with the opening of its first location in the Chinatown neighborhood of Washington, DC. Nando’s PERi-PERi now operates 31 restaurants in and around Washington, DC, Maryland, Virginia and Chicago. For more information, please visit www.nandosperiperi.com, follow @NandosUSA on Twitter or Like Us at Nando’s PERi-PERi USA.

Three top picks for Chicago's Restaurant Week 2016

noreply@blogger.com (Cindy & Lee) — Fri, 22 Jan 2016 18:21:00 +0000

Chicago Restaurant week is here! Over 350 restaurants will offer special dining deals from January 22 through February 4. This annual two-week culinary celebration offers prix fixe menus starting at $22 for lunch and $33 and/or $44 for dinner (excluding beverages, tax, and gratuity).

Check out our favorite participants below!

Bella Bacinos (75 E. Wacker Dr.)

Try Bella Bacinos (75 E. Wacker Dr., Chicago; 312-263-0070) for both lunch and dinner during

restaurant week. For lunch, Bella Bacinos is offering a roasted red pepper soup, Tuscan minestrone, or insalata mista to start. Next, guests have a choice of three of their signature Pizza Cups Milano, which were featured at the 2015 world’s fair in Milan, Italy, and a dessert of tiramisu or a cannoli ($22). For dinner, the prix fixe menu includes two salad options, choice of veal scallopini, grilled salmon, or rigatoni Napoletana pasta, and dessert of tiramisu or flourless chocolate cake ($33/$44 with wine pairings).

http://www.choosechicago.com/listing/Bella-Bacino-s/53098/

Ixcateco Grill (3402 W. Montrose Ave.)

Don’t miss the authentic Southern Mexican cuisine at Ixcateco Grill (3402 W. Montrose St., Chicago; 773-539-5887) for dinner during restaurant week. To start, guests can choose between a Mixed Salad with mangoes, goat cheese, and cashews with an agave ginger dressing or Miniature Sopes topped with slow-roasted Poultry Carnitas. The entrée includes either Pollo en Red Mole or Lomo de Puerco, adobo marinated wood grilled pork loin with in a tomatillo orange sauce. Finally, guests will finish the evening with house-made Pecan Flan ($33).

http://www.choosechicago.com/listing/Ixcateco-Grill/55372/

Osteria La Madia (59 W. Grand Ave.)

Another Italian favorite, Osteria La Madia (59 W. Grand St., Chicago; 312-329-0400) is also offering

both lunch and dinner during restaurant week. Guests will begin with an Anti Pasto, choosing from items such as fire roasted crispy artichokes or cheesy tomato fondue. Then, there will be a choice of salad, such as the arugula salad with local apples in a walnut vinaigrette, or the Roasted Heirloom Beet Salad. The entrée includes several choices from La Madia’s Pizza and Pasta Menu, including the Tagliatelle all’Amatriciana or the triple pepperoni pizza with white truffle oil ($22 lunch, $33 for three course dinner, $44 for four course dinner).

http://www.choosechicago.com/listing/Osteria-La-Madia/50786/

Prairie Grass Cafe's Sarah Stegner and Farmer Tracey Vowell return to Immanuel Lutheran Church Winter Farmers Market in Evanston January 16

noreply@blogger.com (Cindy & Lee) — Tue, 12 Jan 2016 14:00:00 +0000

Chef Sarah Stegner of Prairie Grass Cafe is continuing her support of local farmers this winter as she

and chef turned farmer Tracey Vowell of Three Sisters Garden is serving a special brunch and selling unique food items twice a month at the Immanuel Lutheran Church Winter Farmers' Market in Evanston (616 Lake St., Evanston, IL 60201-4413). The next market is January 16.

The duo has prepared a menu for the Winter Market that’s delicious, and environmentally responsible using ingredients from local farms. The menu features produce and grains from Three Sisters Garden, Genesis Growers, Catalpa Grove Farm, Nichols Farm, Bennison’s Bakery and others.

First on the menu is the Three Sisters Garden Oatmeal Cake with Maple Creek Farm Bacon and Maple Valley Coop Maple Syrup ($6.50). Next is the Creamy Three Sisters Garden Cheese Grits or Smashed Pinto Beans with Scrambled Genesis Growers Eggs ($6).

Next is Prairie Grass Cafe Chef George Bumbaris’ Signature White Bean and Homemade Sausage Soup, with meat provided from Catalpa Grove Farm ($6). For something light try the Three Sisters Garden Salad with Pea Shoots, Baby Kale, Apples from Nichols Farm, Candied Pecans, Roasted Squash, with a unique Apple Cider Vinaigrette from Ellis Family Farm ($8). Next is a classic Grilled Cheese Sandwich with bread from Bennison’s Bakery and local cheese and tomatoes from Mighty Vine Tomatoes ($6). Last but definitely not least, is the Pulled Maple Creek Farms Pork Sandwich with Apple and Winter Radish Slaw ($8).

For dessert try Sarah’s Mom’s Pecan Pie ($5.50/slice $32/full); Heirloom Squash Coffee Cake ($5); Crisp Oat Cookies ($6 for 6) or Gluten Free Pecan Oak Crackers ($4). To accompany your dessert, don’t forget to grab a glass of Chef Stegner’s unique Pecan milk ($5) or take home a pint for $12. The Winter Farmers Market (Immanuel Lutheran Church, 616 Lake St., Evanston, Illinois 60201-4413) hours are from 9 a.m. to 1 p.m. January 16 & 30, February 13 & 27, March 12 & 19, and April 9 & 23.

The Immanuel Lutheran Church Winter Farmers' Market is part of the Evanston Farmers' Markets. Participation in this Winter Market provides healthy options to a community of hungry local customers; it supports hungry people in need. Each vendor donates $50 for each market day to support the Immanuel Lutheran Church congregation’s involvement in local, national, and global anti-hunger initiatives.

Preliminary recipients include: Hillside Church Food Pantry Evanston, Shelter for Domestic Violence Services of the YWCA Evanston/North Shore, Battered Women and Their Children, and World Hunger Appeal of the Evangelical Lutheran Church in America (ELCA). As in years past, the Hillside Food Pantry, will continue to collect farmer/vendor excess products at the end of every market to be sure they are placed in the hands of people who need them.

Eighty-Year-Old Cub Fan Pens "The Cubs Book of Rap"

noreply@blogger.com (Cindy & Lee) — Thu, 17 Dec 2015 15:45:00 +0000

share this

What began as a series of emails to his grandsons, in an effort to rekindle their former interest in the Chicago Cubs, turned into an entertaining book, "The Cubs Book of Rap," describing in "rap" verses each game of the incredible final 49 Cub wins of the 2015 season.

This 80-year-old enthusiastic Cub fan and talented writer, Frank "Bud" Stedronsky, has captured the highlights of this amazing journey through accurate, yet witty recounts of these games, in what proved to be a successful attempt to regain something exciting and in common with those grandsons.

In the fourth year of the Cubs 5-year rebuilding program where few expected this talented, but inexperienced team to even get to the post season, the writer brings back the excitement of a period where the Cubs compiled a major-league best 45-18 record, then went on to win four out of the first five post season games.

.
These entertaining, tongue-in-cheek accounts have been collected and published as a book entitled The Cubs Book of Rap. It’s a fun and original baseball journal that fans everywhere will enjoy, and it is unlike any sports book you have ever read. The book is available in paperback for $12.95 and e-reader for $9.99 at Amazon.com/books.

Stedronsky’s raps were inspired by his desire to rekindle his grandsons’ interest in Cubs baseball. "I’ve been a devoted Cubs fan since 1945, the last time the Cubs made it to the World Series. Two of my three grandsons, Trevor and Dylan, were Cubs fans when they were growing up," Stedronsky recalled. "As the kids got older and their interests drifted elsewhere, I began to miss the animated conversations we used to have. So this past year, because the Cubs were playing so incredibly well, I decided to share my enthusiasm and try to reignite their interest. I hoped, too, that this might instill some Cubs fever into my grandson Jack, who was never much of a baseball fan."

Stedronsky began to write emails to his grandsons with brief two or three-line Cubs game highlights in verse form. They were signed "Love, Papa Bud." He began writing longer, three or four-line raps and they really clicked. Soon his grandsons were responding and the conversations began to flow.

"Meanwhile," said Stedronsky, "my raps grew to be six or seven full verses. My grandsons found it hilarious that their Papa Bud had become a rapper. It dawned upon us that I was creating a new genre: baseball rap."

Stedronsky was encouraged by his daughter Jill to compile his raps into a book and that’s how The Cubs Book of Rap was born. The book is a good example of how a bit of humor and creativity can help rebuild the connection between generations. Die-hard Cubs fans, as well as baseball fans in general, will love the humor and creativity that Stedronsky has brought to his recounting of the Cubs’ season.

"We’ve made the book available in time for the holidays and we think it will be a fun gift for anyone who loves baseball," said Stedronsky, "and it’s a must-have for die-hard Cubs fans." The Cubs Book of Rap is available in paperback for $12.95 and e-reader for $9.99 at Amazon.com/books.

With hopes high for the 2016 season, Stedronsky may have some more humorous Cubs riffs to spin off next fall.

About the Author

Frank "Bud" Stedronsky began his career as an award-winning writer, producer and director of corporate communications media after graduating from the University of Iowa with a dual major in television journalism and motion picture/television production. He was co-founder and CEO of Motivation Media Inc., an audiovisual corporate communications firm specializing in media production and live business theater, which grew in the 1990s to become the largest company of its kind in Chicagoland and one of the biggest in the country.

Stedronsky is past president of the Chicago Audio Visual Producers Association and the national Audio Visual Management Association. Now retired, he continues to enjoy Cubs games while spending his spare time on the golf course, where instead of earning media production awards, he pursues golf trophies.

September 19, 2015Cubs 5 St. Louis 4

Hail, Hail Cubs Prevail

Cubs were cruising in the ninth
with a five to one lead
when the Cardinals scored three
and in my pants I nearly peed

Then a leaping, backhand stop
and a neat shuffle throw
Addison Russell and the Cubs
had defeated their foe

October 7, 2015National League Wildcard Game
Cubs 4 Pirates 0

Cubs Win Wildcard!!!Two Go "Yard"

For it’s on to St. Louis
the Cubs do go
for another great battle
with a formidable foe.

For the Pittsburgh Pirates
that's all she wrote
Could they have inherited
the Cubs billy goat?

October 10, 2015

NL Divisional Series

Cubs 6 Cardinals 3

Cubbies Beat the Cards 6-3

Put it Up on the Grand Marquee!!!

Two safety squeezes

highlighted inning two

Is this the Cubs I'm watching?

Might be time for a brew

No ball left the infield

yet we scored three for our team

Don't wake me now

I think this is a dream

Free Coffee Tomorrow and Friday Compliments of Nando's PERi-PERi at 22 S. Wabash

noreply@blogger.com (Cindy & Lee) — Thu, 03 Dec 2015 01:01:00 +0000

Coffee's on Nando's! Now that they’re moved into the Loop, they want to meet their new neighbors.

If you live or work nearby, stop by Goddess and The Baker (33 S. Wabash Ave across the street from the new Nando's) for a cup of coffee this Thursday and Friday, December 3 & 4 from 7 a.m. to 3 p.m. They'll be picking up the tab and giving out an extra reason to come see their new nest!

Food Network Star Opening Casting Call Sat., Oct. 24

noreply@blogger.com (Cindy & Lee) — Mon, 12 Oct 2015 21:09:00 +0000

Food Network Star, one of Food Network’s most iconic shows, is currently casting for Season 12. They are holding an open casting call in Chicago on Saturday, October 24th.

"We are looking for those with a captivating personality who believe they’re at the top of the culinary game and want to inspire a Food Network audience through their passion for food and cooking!" Interested in becoming the host of your own cooking show? Here's your chance.

Details: Chicago, IL Open Casting Call

Date: Saturday, October 24th, 2015

Time: 10am - 1pm

Location: The Westin Chicago River North

320 N Dearborn St., Chicago, IL 60654

Please visit us at www.JSCasting.com for additional information or to let them know you are attending!

*If you cannot make it to this event, check out where else we will be, or submit an application online!

Learn About Chicago’s Green City Market Sept. 27 at the Stevenson Center on Democracy

noreply@blogger.com (Cindy & Lee) — Fri, 25 Sep 2015 17:08:00 +0000

Green City Market board member Elizabeth Richter will share the inspiring story and mission of the Green City Market this Sunday, Sept. 27 at 2 p.m. at The Stevenson Center on Democracy (25200 N. St. Mary’s Rd. Lake Forest, IL 60045).

Richter will discuss the contribution the Green City Market and its vendors make to ensure Chicagoans access to local, sustainable food. Tickets are $15 for the general public and free for students that register online using their school email. Make your reservation today at http://www.stevensoncenterondemocracy.org/events.html Copies of the Green City Market Cookbook will be available to purchase or may be purchased on line here.

The Green City Market was founded with a plan to provide a marketplace for purchasing

sustainably grown food that educates, promotes, and connects farmers and local producers directly to chefs, restaurateurs and the greater Chicago community. In 2014 they launched the Green City Market Cookbook which includes more than 90 seasonal recipes from the local Chicago community of customers, volunteers, farmers and Chicago Chefs.

Chicago’s Green City Market has been named one of America’s Top 10 Farmer’s Markets by USA Today. It has come a long way since its humble beginnings 1998. The Market started as a handful of vendors in an alley next to the Chicago Theater and has since grown into the best and biggest farmers market in Chicago with more than 60 vendors and 175,000 visitors per year.

Bittersweet Pastry Shop's Judy Contino Announces New Managing Partners

noreply@blogger.com (Cindy & Lee) — Mon, 14 Sep 2015 16:42:00 +0000

Chef Mindy Gohr and Esther Griego to assume management of Chicago landmark

Gohr and Griego will continue to serve Bittersweet's fiercely loyal customer base with their longstanding popular pastries while also introducing some new and exciting creations.

Judy Contino, 2015 James Beard Outstanding Baker Award nominee and founder of Bittersweet Pastry Shop, today announced the addition of new managing partners Mindy Gohr and Esther Griego. Gohr and Griego will assume the responsibility for all day-to-day operations at Bittersweet, while Contino will remain as a partner and guiding influence on the pastry shop.

"I couldn't be more excited to pass the torch to these two incredibly talented women," Contino said. "I am confident that with their enthusiasm and passion, Mindy and Esther will ensure that Bittersweet's quality and consistency endures for generations to come."

Mindy Gohr began her career at Bittersweet in 2005 under Contino's tutelage, and has been the pastry chef since 2011. Known for her distinctive and unique cake designs, Gohr will continue to uphold the quality and long tradition of excellence for which the pastry shop is known. Esther Griego, who is Contino's niece, brings more than 12 years of experience in marketing, management and hospitality to the role. Griego will focus on enhancing Bittersweet's retail operations, expanding the pastry shop's cafe offerings, and developing the brand's regional and digital presence.

"I'm incredibly grateful for all that Judy has taught me over the past decade," Gohr said. "She's helped to shape me as a chef, and I look forward to applying everything I've learned when creating new and delicious pastries for our patrons."

Bittersweet Pastry Shop has been a beloved institution in Chicago's Lakeview neighborhood for nearly 25 years. Gohr and Griego will continue to serve Bittersweet's fiercely loyal customer base with their longstanding popular pastries while also introducing some new and exciting creations.

About Bittersweet Pastry ShopLocated at 1114 West Belmont Avenue, Bittersweet is Chicago's premier European-style pastry shop and cafe, serving extraordinary confections and custom-built cakes for every occasion. Founded by award-winning pastry chef Judy Contino in 1992, Bittersweet sets the standard for fine pastries in Chicago. Find us on Facebook.

Photo - http://photos.prnewswire.com/prnh/20150910/265248

Prairie Grass Cafe Aims to Promote Sustainable Fishing, One Fish Fry at a Time

noreply@blogger.com (Cindy & Lee) — Fri, 04 Sep 2015 15:12:00 +0000

Chef/Owners Sarah Stegner and George Bumbaris of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) have introduced a delicious way of keeping a beloved Midwestern food tradition alive while doing something noteworthy for sustainability. Their just launched Prairie Grass Fish Fry lunch and dinner on Thursdays and Fridays will be a throwback to the weekly Fish Fry tradition, but with a sustainable and artisanal chef's touch.

Currently the Prairie Grass Fish Fry, priced at $28, will feature Batter Fried Wild Alaskan Black Cod with Potato Wedges, served with Peach and Corn Slaw. The menu will change weekly depending on fish availability and seasonality of ingredients, giving guests a good reason to return frequently. The black cod is pot caught in Petersburg, Alaska which is on the "green list" from Monterey Seafood Watch.

"George and I want to express our commitment to sustainable fishing while giving our lunch and dinner guests a special treat twice every week," said Stegner. "We know how much people on the North Shore love their Fish Fry, complete with potatoes and other goodies, so we're serving it on Thursdays and Fridays. The best news is that it's delicious. The second best news is that at Prairie Grass Cafe we're using only sustainable fish and fresh locally farmed ingredients when possible. It's a winner on several levels."

Why Raise Awareness about Sustainable Fishing?
"Our Fish Fry program can help raise awareness about sustainable fishing, and so it is something we're going to aggressively promote," said Stegner.

According to Oceana, the not-for-profit advocacy and research organization (usa.oceana.org), the primary trend to reverse is global overfishing, which is destroying the environment at a much higher rate than we once anticipated, and it is unsustainable. Overfishing occurs when the number of fish removed from their habitats is greater than their reproduction rate. This causes entire species of fish to die off, leading to drastic deterioration of our marine and, ultimately, our terrestrial ecosystems. Ocean acidification, caused by a range of industrial processes, is another major issue facing our marine habitats.

According to National Geographic, commercial fishing removes more than 170 billion pounds of wildlife from the sea each year. This rapid removal has caused 80% of the world's natural fisheries to be in a state of collapse. The three main fish used in fish fries are cod, haddock, and flounder. But overfishing of these mainstream commercial species during the past decade has resulted in a 95 percent drop in these populations.

"That's why Prairie Grass Cafe is using Wild Alaskan Black Cod," said Bumbaris. "It is one species that is not being overfished. We will continue to use sustainably fished species as our Fish Fry program continues."
Stegner and Bumbaris are active supporters of the Right Bite, the Shedd Aquarium's conservation program. The program's goal is to promote the consumption of responsibly and sustainably sourced fish so that our marine ecosystems, including the Great Lakes, remain sound. Many people, roughly 36 million in the U.S. and Canada, depend on the Great Lakes for food, home, livelihood, and clean drinking water.
The world's global marine ecosystems are also at major risk. The United States is the world's second largest seafood market and more than 90 percent of the seafood consumed in the United States is caught or processed overseas. Scientists have determined that if we continue to overfish our oceans and fresh water sources, there will be no seafood left by the year 2048. We need to choose sustainable seafood options to promote healthier ecosystems and protect marine life.

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Lema Khorshid and Lisa Huber to Co-Chair BizOver™ Event this September at Neiman Marcus Michigan Avenue

noreply@blogger.com (Cindy & Lee) — Tue, 11 Aug 2015 18:13:00 +0000

9^th Annual Event Brings Together Chicagoland Professionals
to Network and Indulge in Mini Makeovers

Lema Khorshid of Fuksa Khorshid LLC, a leading law firm in River North, and Lisa Huber of Berkshire Hathaway in Chicago, will be co-chairing the 9^th annual BizOver™ event at Neiman Marcus on Michigan Avenue. The bi-annual beauty and networking event will be held 5:30 pm to7:30 pm Wednesday, September 16, and brings together male and female professionals and entrepreneurs to indulge in an evening of pampering, networking, style coaching, cocktails and light hors d'oeuvres.

BizOver™ attendees will have the opportunity to meet nearly 200 professionals from diverse fields around Chicagoland while enhancing their beauty and wellness. Female guests will receive BizOver™ makeovers and mini manicures, while male guests will receive skin consultations, hair styling, and fragrance sampling.

“Hard working business people need to put aside some time for self-appreciation, and to reassess that they are putting their best foot forward in both their professional and personal life,” said Lema Khorshid, founder of BizOver™. “This event provides a platform to not only meet new people, but to adopt a more holistic outlook on your everyday mantra – by looking and feeling good, you’ll be able to do more good, and project a more confident image to the world.”

Co-hosts of this year’s fall event include Eloise D. Bahrmasel, Laura Cripe, Donna Gutman, Behice Ece Ilhan, Shannon Painter, Megan Puzen, Rania El-Sorrogy, Trisha Squires, Jennifer Ublasi, Nicole Vasquez, Amy Wolf, and Jaime Zwierzynski.

Early bird tickets are $40 until Monday, September 7 at 5pm. Regular price tickets are $60 until Tuesday, September 25, or $65 cash at the door. To purchase tickets please visit: https://www.eventbrite.com/e/bizover-september-2015-tickets-17603269854

Sweeten National Milk Chocolate Day Tuesday, July 28 with Milk Chocolate Pudding from Luella’s Southern Kitchen

noreply@blogger.com (Unknown) — Fri, 24 Jul 2015 14:30:00 +0000

Milk Chocolate Bread Pudding ($6)
Photo credit: Cindy Kurman, Kurman Communications, Inc.

Craving some sweet, melt-in-your-mouth milk chocolate? If the answer is “yes,” then we have some good news for you! Tuesday, July 28 is National Milk Chocolate Day, and what better way to satisfy your milk chocolate craving than with a heavenly serving of Milk Chocolate Bread Pudding at Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196). Add a performance of contemporary jazz from guitar wiz Lee Alec Barrie from 6:30 – 8:30 p.m. and you have quite the Tuesday night party!

Not only is Luella’s Milk Chocolate Bread Pudding ($6) handcrafted by Owner/Chef Darnell Reed himself, but it is served with a scrumptious strawberry jam anglaise and homemade praline ice cream. Chef Reed knows just what it takes to make this bread pudding melt in your mouth, just like any piece of milk chocolate would. The Milk Chocolate Bread Pudding is usually served during brunch, but Chef Reed is making an exception for the holiday and will be offering it all day on Tuesday, July 28.

What makes milk chocolate special is the addition of one of the following: liquid milk, milk power, or condensed milk. One of the most closely-guarded milk chocolate recipes belongs to Hershey’s, but Luella’s ingredients are no secret. To find out what makes their Milk Chocolate Pudding so delicious, head over to Luella’s Southern Kitchen and have a taste for yourself!

About Chef Reed

Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella’s Southern Kitchen

3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.

About Lee Alec Barrie

Lee Alec Barrie is an accomplished contemporary jazz guitarist and guitarist synthesist who has been setting the mood for audiences for years with his creative mix of contemporary jazz, smooth jazz radio hits, instrumental pop and romantic bossa nova, backed by fully arranged recorded accompaniments.

Honor Two American Culinary Classics with Luella’s Southern Kitchen on July 14: It’s Time for National French Fry Day and National Mac & Cheese Day

noreply@blogger.com (Unknown) — Mon, 13 Jul 2015 20:30:00 +0000

Foods so delicious and quintessentially American are honored with their own food holidays, and nothing says “America” quite like a serving of crispy French fries or a generous helping of mac & cheese. Celebrated one right after the other, National French Fry Day is July 13, and National Mac & Cheese Day is July 14. Whether you eat them as an entrée, side or afternoon snack, both are guaranteed to hit the spot. At Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196), Owner/Chef Darnell Reed gives some southern flair to the American classics.

French fries are anything but traditional at Luella’s Southern Kitchen. Reed prepares his fries with a lemon and Cajun

seasoning, giving them the southern spin they need to complement his dishes. At Luella’s, French fries come as a side with multiple dishes. They accompany the Pimento Cheeseburger ($11), the Soft Shell Crab Po’ Boy ($15), and the Fried Green Tomato BLT ($11). And don’t worry, Luella’s hasn’t forgotten about the kids! A side of fries ($3) is included on the kids menu, but you don’t have to be a kid to enjoy them.

Reed also puts a Southern twist on the beloved mac & cheese. His BBQ Brisket Mac & Cheese ($11) expands on the classic dish with the addition of tender brisket cooked to perfection, a creamy Mornay sauce and buttered bread crumbs. You haven’t truly experienced mac & cheese until you taste it prepared like this.

This year, don’t be a small fry! Head over to Luella’s Southern Kitchen and celebrate National French Fry Day and National Mac & Cheese Day like you’re below the Mason-Dixon Line. Luella’s is closed on Mondays, so you will have to pack in both celebrations into one day on Tuesday, July 14. And if you like what you taste, check out the BBQ Brisket Mac & Cheese recipe below. Whip it up for friends and family to keep the festivities going all summer long.

Luella’s Southern Kitchen BBQ Brisket Mac & Cheese

Chef Darnell Reed

Ingredients for Mac and Cheese:

3 oz heavy cream).
3 oz cheese sauce (recipe for sauce below)
1 slice American cheese
3 oz barbecue brisket
6.5 oz cooked pasta
1.5 T barbecue bread crumbs
Salt and pepper to taste

Instructions:

Place the heavy cream, cheese sauce and American cheese in a pan and bring to a simmer. Add the brisket and continue to simmer until the meat is heated through. Add the pasta and season it with salt and pepper. Toss the mixture, letting the sauce continue to form and thicken until it coats the pasta evenly. Season more, if necessary, or serve with toasted bread crumbs.

Ingredients for Cheese Sauce:

6 oz butter
6 oz all-purpose flour
2 T mustard powder
2 tsp paprika
2 cups chopped Spanish onion
4 bay leaves
1 gallon of whole milk
12 oz mascarpone cheese
6 oz shredded Parmesan cheese
6 oz grated Romano cheese
1.5 pounds American cheese
Salt and freshly ground black pepper to taste

Instructions:

Melt the butter in a medium heavy saucepan over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally for two or three minutes. Sprinkle the flour and cook for one to three minutes, stirring constantly so the roux doesn't brown. Whisk constantly. Add dry mustard, paprika, bay leaves and milk until no visible lumps. Turn heat to low and bring to a slow simmer, whisking occasionally. Continue to simmer and whisk until you achieve nappe consistency. Remove the sauce from the heat and season to taste with salt and pepper. Strain sauce, add cheeses and whisk to melt cheese.

Ingredients for Barbecue Spice for Brisket:

1 cup light brown sugar
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup paprika
2 T granulated onion
2 T granulated garlic

Instructions:

Mix all ingredients in a robot coupe for about 15 seconds until they are mixed evenly. Store in a cool, dry place, covered. (NOTE: This is enough rub to season one brisket up to 12 pounds.)

Instructions for Brisket:

Rub the brisket all over with the barbecue seasoning mix. Smoke the fat side up at 215 degrees for about 12 hours, or one hour and 10 minutes per pound at the same temperature.

About Chef Reed

About Luella’s Southern Kitchen

Luella’s Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago’s Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella’s serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website atwww.luellassouthernkitchen.com.

Photo credit: Cindy Kurman, Kurman Communications, Inc.

Green City Market Chef BBQ Restaurant List Continues to Grow; Secure your tickets now.

noreply@blogger.com (Unknown) — Mon, 13 Jul 2015 19:20:00 +0000

Green City Market’s 15^th annual Chef BBQ benefit, taking place this Thursday, July 16 from 5:30 p.m. – 8:00 p.m. (VIP entry at 4:30 p.m.) in Lincoln Park, continues to add high-profile restaurants to their ever-growing list of participants. Complementing the BBQ’s 100+ chefs and restaurants are more than 30 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages.

Green City Market Chef BBQ Attendees.
Photo credit: Cindy Kurman, Kurman Communications, Inc.

With the BBQ only days away and Thursday’s forecast looking bright, now is the time to secure your ticket to Chicago’s most exciting food fest of the summer. Tickets to the benefit go a long way in helping Green City Market cover operating costs year-round. Green City Market Chef BBQ tickets can be bought online here. For more information on the BBQ including pictures from last summer’s benefit, visit the Green City Market Newsroom.

New additions to the fabulous roster include chefs from hotels such as the Waldorf Astoria Chicago to Girl & the Goat Executive Chef Stephanie Izard’s upcoming Chinese restaurant Duck Duck Goat. Hospitality groups such as Element Collective (Nellcote, Old Town Social, Leghorn Chicken, RM Champagne Salon, Owen + Alchemy, Kinmont ) and One Off Hospitality Group (Blackbird, Nico Osteria, The Publican, Ladies of Pastry) also will be taking part in the highly-anticipated benefit.

Below is a complete list of the restaurants and beverage providers partaking in the 2015 Green City Market Chef BBQ:

Restaurants

312Chicago

676 Restaurant and Bar

Ada St.

Arbor

Armour & Swift

Atwood Restaurant

Balena

Bar Takito / Takito Kitchen

BellyQ

Big Jones

Bistronomic

Boka

Boltwood

Bottlefork / The Duck Inn

Cafe des Architectes

ceres' table

CH Distillery

Chilam Balam / Shaman by Chilam Balam

Cochon Volant

Cookies & Carnitas

Dirk's Fish & Gourmet Shop

DMK Burger Bar / Fish Bar / MK

Element Collective: Nellcote / Old Town Social / Leghorn Chicken / RM Champagne Salon / Owen + Alchemy / Kinmont

Eli’s Cheesecake

Embeya

Farmhouse Chicago

Feast / Goddess & Grocer

Fork

Formento's

FOUND

Frontera Grill / Topolobampo / XOCO

Frontier

Gather

Girl & the Goat / Little Goat / Duck Duck Goat

Prairie Grass Cafe's George Bumbaris and Sarah Stegner.
Photo credit: Cindy Kurman, Kurman Communications, Inc.

Goose Island Beer Company

GT Fish and Oyster

HaiSous

Haymarket Pub & Brewery

Heartland Meats Inc.

Highflier Provisions

Homestead on the Roof

Japonais by Morimoto

Knife & Tine

La Sirena Clandestina and the upcoming El Che Bar

Lillie's Q / LQ Chicken Shack

Limelight

Lockwood Restaurant & Bar

Lula

Maddy's Dumpling House

Madison & Rayne

Maple & Ash

Momotaro

North Pond Restaurant

One Off Hospitality Group: Blackbird / Nico Osteria / The Publican

One Off Hospitality Group: Ladies of Pastry

Osteria Via Stato

Park Grill at Millennium Park

Perennial Virant

Piece Brewery

Prairie Grass Cafe

Red Door

River Roast

Sable Kitchen & Bar

Salero Restaurant

Seedling

Sepia

Seven Lions

Shaw's Crab House

Smoque and Ina

Sofitel Chicago Water Tower

Sunday Dinner Club / Honey Butter Fried Chicken

Table, Donkey and Stick

Taus Authentic

Terzo Piano

tesori trattoria and bar

TÊTE Charcuterie

The Betty

The Bristol

The Chopping Block

The Dawson

The Gage / Acanto

The Glunz Tavern

The Kitchen

The Nomad Food Co.

The Peninsula Chicago

The Radler

The Signature Room at the 95th®

The Terrace at The Conrad

Three Floyds Brewpub

Trenchermen / Pub Royale

Uncommon Ground & Greenstar Brewing

Uncommon Ground on Devon

Vie Restaurant

Villains Chicago

Waldorf Astoria Chicago

White Oak Tavern & Inn

Wood Restaurant

Beverages

Bell’s Brewery

Blaum Bros. Distilling Co.

Candid Wines

CH Distillery

Columbia Street Roastery

Dablon Vineyards Winery & Tasting Room

Forbidden Root Brewery

Fresh Coast

Goose Island Beer Company

Grand River Spirits

Half Acre Beer Co.

Hickory Creek Winery

Illinois Sparkling Co.

Intelligentsia Coffee / Kilogram Tea

KOVAL Distillery

Lakeshore Beverage

Lehmans Orchard

Lush Wine & Spirits featuring Chateau Nomad

Metropolitan Brewing

Midwest Wine Selections

Moody Tongue Brewing Company

New Holland Brewing and Artisan Spirits

North Shore Distillery

Off Color Brewing

Oppidan Spirits

Quincy Street Distillery

Three Floyds Brewpub

Two Brothers Brewing Co.

Vitani Spirits

Wirtz Beverage Group

Twenty-One New Restaurants Featured at Green City Market’s 15th Annual Chef BBQ Benefit July 16

noreply@blogger.com (Cindy & Lee) — Tue, 07 Jul 2015 23:49:00 +0000

CHICAGO, IL, July 2015 — Twenty-one new restaurants will join Green City Market’s 15th annual Chef BBQ Benefit 5:30 p.m. to 8 p.m., Thursday, July 16 in Lincoln Park. The BBQ will showcase the who’s who of Chicago’s culinary scene, including this year’s new comers: Acanto, Arbor, Bar Takikto, Bohemian House, Bottlefork, Fork, Formento's, Frontier, HaiSous, Japonais by Mormioto, Lillie’s Q, Maddy’s Dumpling House, River Roast, Salero, Seven Lions, Taus Authentic Food, The Duck Inn, The Gage, The Kitchen, The Nomad Food Company and Villains Chicago. The list of new restaurants continues to grow, so be sure check the Green City Market website often to see what restaurants have been added.

All dishes served at the BBQ feature items offered from the bounty of the market with over 100 chefs and restaurants creating culinary magic. In addition to food, more than 30 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages.

For the 5th consecutive year, the Green City Market BBQ lead sponsor is Wirtz Beverage Group. Their featured brands this year are:

Craft Beer/Cider: BuckleDown Brewery, Une Annee, 4 Hands Brewing, and Citizen Cider
Craft Spirits: Death’s Door Spirits, Suerte Tequila, Templeton Rye Whiskey

For additional information, visit the Wirtz Beverage website at http://www.wirtzbev.com/drinks@chefbbq.

Advance tickets are available through Brown Paper Tickets and at the Green City Market on Wednesdays and Saturdays. Check the Green City Market website at http://gcmchefbbq.brownpapertickets.com/. General admission tickets are $125; individual VIP tickets are $250.

For the first time this year, VIP tickets may be purchased in various quantities, making it easy for companies and families to enjoy the special treatment in groups of whatever table configuration they want. VIP experience will feature elegant décor, with optional seating styles for tables of 2, 4, 6 or more. Large corporate cabanas seat 16 for $10,000 and include a dedicated server for food and beverage service. Logo recognition is available at the gold level as well as placement on cabana, step & repeat, and program. Private lounge grouping seats 10 guests for $5,000, including a small cabana, a dedicated server for food and beverage service and logo recognition at the silver level in program and on cabana. VIP ticket holders are treated to a special early VIP reception from 4:30 p.m. to 5:30 p.m. Guests are encouraged to purchase tickets early, as this event has sold out in past years.

Visit the Green City Market Website for a complete list of participants.

noreply@blogger.com (Cindy & Lee) — Tue, 07 Jul 2015 23:41:00 +0000

Twenty-One New Restaurants Featured at Green City Market’s
15th Annual Chef BBQ Benefit July 16

CHICAGO, IL, June, 2015 — Twenty-one new restaurants will join Green City Market’s 15th annual Chef BBQ Benefit 5:30 p.m. to 8 p.m., Thursday, July 16 in Lincoln Park. The BBQ will showcase the who’s who of Chicago’s culinary scene, including this year’s new comers: Acanto, Arbor, Bar Takikto, Bohemian House, Bottlefork, Fork, Formento's, Frontier, HaiSous, Japonais by Mormioto, Lillie’s Q, Maddy’s Dumpling House, River Roast, Salero, Seven Lions, Taus Authentic Food, The Duck Inn, The Gage, The Kitchen, The Nomad Food Company and Villains Chicago. The list of new restaurants continues to grow, so be sure check the Green City Market website often to see what restaurants have been added.

For the 5th consecutive year, the Green City Market BBQ lead sponsor is Wirtz Beverage Group. Their featured brands this year are:

Craft Beer/Cider: BuckleDown Brewery, Une Annee, 4 Hands Brewing, and Citizen Cider
Craft Spirits: Death’s Door Spirits, Suerte Tequila, Templeton Rye Whiskey

For additional information, visit the Wirtz Beverage website at http://www.wirtzbev.com/drinks@chefbbq.

“The Chef BBQ is one of the most anticipated events of the summer and a great time to celebrate all of the amazing food and talent this city has to offer,” said Sarah Stegner, co-president of the Green City Market board and chef/partner of Prairie Grass Cafe in Northbrook. “The Chef BBQ is very important to the operations of the market. It raises much needed money to support our operations. The market is funded by such donations and grants. We are thankful that it has grown to be one of Chicago’s most popular summer events. Our guests get to experience what truly ‘local farm to table’ is while helping to make it all possible.”

"The Green City Market BBQ is one of the best events of the summer and a great time for all involved. The market is like a seasonal candy store for chefs, so it’s awesome to be able to support our farm community,” said Tony Quartaro, chef and co-owner of Formento’s and Nonna’s.

See below for a full list of Chicago’s top restaurants and breweries that will have a presence at the BBQ:

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Restaurant Participants
312Chicago	Girl & The Goat	Salero
676 Restaurant and Bar	The Glunz Tavern	Seedling
Acanto	Goose Island Brewery	Sepia
Arbor	GT Fish & Oyster and GT Prime	Seven Lions
Armour & Swift	HaiSous	Shaw's Crab House
Atwood	Haymarket Pub & Brewery	Smoque BBQ
Bar Takito	Highflier Provisions	Sola Restaurant
BellyQ / Urban Belly	Homestead	Southport & Irving
Big Jones	Honey Butter Fried Chicken /Sunday Dinner Club	Table, Donkey and Stick
Bistronomic	Japonais by Morimoto	Taus Authentic Food & Drink
Bohemian House	Knife & Tine	Terrace Rooftop @ Conrad Chicago
Boka	La Sirena Clandestina	Terzo Piano at the Art Institute of Chicago
Boltwood	Lillie's Q	Tesori Trattoria and Bar
Bottlefork and The Duck Inn	Limelight	Tete
Cafe des Architectes	Lockwood Restaurant & Bar at the Palmer House Hilton	The Betty
Ceres' Table	Maddy's Dumpling House	The Bristol
CH Distillery	Madison & Rayne	The Chopping Block
Chilam Balam / Shaman by Chilam Balam	Maple & Ash	The Dawson
Cochon Volant	MK & DMK	The Kitchen
Cookies & Carnitas	Momotaro	The Nomad Food Company
Dirk's Fish & Gourmet Shop	Nico Osteria	The Publican
Eli's Cheesecake	North Pond Restaurant	The Radler
Embeya	Old Town Social	The Ritz Carlton Chicago
Farmhouse Chicago	Osteria Via Stato	The River Valley Farmer's Table
Fat Rice	Park Grill at Millennium Park	The Signature Room at the 95th®
Feast, Neighborhood Eats and Drinks	Perennial Virant	Three Floyds Brewing Co.
Fork	Piece	Trenchermen
Formento's & Nonna's	Pierrot Gourmet at ThePeninsula Chicago	Uncommon Ground
Found Kitchen	Prairie Grass Cafe	Vie Restaurant
Frontera Grill / Topolobampo / XOCO	Quince at the Homestead	Villains Chicago
Frontier	Red Door	White Oak
The Gage	Revel	Wood
Gather	River Roast

Beverage
Bell’s Brewery	Half Acre Beer Company	New Holland Brewing and Artisan Spirits
Blaum Bros. Distilling Co.	Hickory Creek	Lush Wine & Spirits
Candid Wines	Illinois Sparkling	North Shore Distillery
CH Distillery	Intelligentsia Coffee / Kilogram Tea	Off Color Brewing
Columbia Street Roastery	Oppidan Spirits	Quincy Street Distillery
Dablon Vineyards & Winery	Koval Distillery	Seasons Soda
Forbidden Root	Lakeshore Beverage	Three Floyds Brewing Co.
Fresh Coast Wine	Lehmans Orchard	Two Brothers Brewing Company
Goose Island Brewery	Metropolitan Brewing, LLC	Vitani
Grand River Spirits	Midwest Wine Selections	Wirtz
Greenstar Brewing	Moody Tongue Brewing Co.

Grilled Sweet Corn with Calabrian Chile Jam

by Tony Quartaro, Formento's and Nonna's

Ingredients:

2/3C Calabrian Chiles, pureed into a paste

1Qt Honey

2C Lemon Juice

1C Water

1T Pectin

1T Sugar

1.5T Salt

For serving immediately:

Use fresh, in season corn, bi-color or yellow.
Remove the husks and use a dry towel to remove excess corn silk.
Cut the corn into 2" round segments.
Blanch in salted water for 1 minute, do not shock.
Strain water, and transfer corn to a sheet pan lined with parchment paper and allow to cool.
Prepare a charcoal grill, allowing coals to ignite, then burn off.
We want to grill these over hot glowing coals with little to no flame.
Lightly oil the corn segments in a mixing bowl, toss with kosher salt to taste.
Place on grill, allowing to blister and char the corn.
Take directly from the grill and toss in a mixing bowl with Calabrian Chile Jam.
Serve with grated ricotta salata, torn basil and mint.

For storing:

Place a small plate in a freezer. Combine chile paste, lemon juice, honey and water in a stainless steel saucepan.
Bring up to a simmer and reduce by 1/5 of the original volume.
In a separate container, mix together pectin and sugar. Using a whisk, slowly distribute pectin into the chile and honey mixture, whisking aggressively.
Turn heat up to high, and allowing to boil and thicken rapidly.
The chile jam should reduce by another 1/5.
Turn the heat off, and test a small spoonful of the jam on your very cold plate.
If the jam sticks to the plate and does not run, it has reached a proper setting point. If it is still runny, you may have to reduce it a bit further and test it again. Cool the jam in individual mason jars or plastic deli containers for future use.

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About Green City Market

Green City Market is a 501(c)(3) not for profit organization celebrating its 17th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.

Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserve the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.

Green City Market has been a destination for locals and visitors to Chicago since its inception in 1998. It has consistently been named in the top 10 of the nation’s best farmers markets by national publications such as USA Today, Bon Appetit, Travel & Leisure, Forbes, Shape, CNN, Huffington Post and US News, among others.

Visit greencitymarket.org for more information

About Wirtz Beverage Illinois

Wirtz Beverage Illinois is a statewide leader in the distribution of fine wine, spirits and beer brands. The company combines its time-honored tradition of execution excellence with a reputation for best-in-class service and brand building throughout Illinois. The company is a member of Wirtz Beverage Group, a leading wholesaler and broker with interests in Illinois, Iowa, Minnesota, Nevada and throughout Canada. To learn more, visit www.WirtzBev.com or engage with us on Facebook or Twitter.

Green City Market Chef BBQ photos: Cindy Kurman, Kurman Communications, Inc.; Chef Tony Quartaro photo: Anjali Pinto, Photography by Anjali Pinto; Wirtz Beverage logo courtesy of Wirtz Beverage; Green City Market Chef BBQ 2015 invitation courtesy of Green City Market.

Luella’s Southern Kitchen Puts a Southern Twist on a Classic Treat This National Strawberry Sundae Day Today

noreply@blogger.com (Unknown) — Tue, 07 Jul 2015 21:07:00 +0000

Most of us know Strawberry Sundaes as a delightful combination of vanilla ice cream, strawberry
sauce, fresh strawberries and whipped cream. While delicious, why not change it up this National Strawberry Sundae Day, July 7, with a Strawberry Shortcake Sundae ($5) from Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196).

Luella’s Owner/Chef Darnell Reed is putting a southern twist on the summertime favorite by adding vanilla ice cream to his already delectable Strawberry Shortcake. For one day only, the Strawberry Shortcake, made with a fresh, homemade buttermilk biscuit, fresh strawberry compote and Chantilly cream, will be complimented by Reed’s homemade vanilla ice cream.

While the origins of National Strawberry Sundae Day are unknown, the sundae itself has a long history. Created in the 1890s, the ice cream sundae served as a tasty alternative to the ice cream soda after multiple states, including our very own Illinois, outlawed the drinking of soda on Sundays. So to not offend anyone by naming the dish after a day considered by some to be the Sabbath, the spelling was changed from “Sunday” to “Sundae.” Ice cream sodas may be yummy, but nothing hits the spot on a hot summer day like an ice cream sundae.

Whether you love strawberries or you’re an ice cream fanatic, Luella’s Southern Kitchen is the place for you on National Strawberry Sundae Day. Stop by Luella’s on July 7 and pick up a Strawberry Shortcake Sundae that will have your friends melting with jealousy.

Prairie Grass Cafe to Host Generous Father’s Day Brunch Buffet on June 21

noreply@blogger.com (Cindy & Lee) — Wed, 17 Jun 2015 15:00:00 +0000

Chef/Owners Sarah Stegner and George Bumbaris at Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) are celebrating dads this Father’s Day with their annual, and very popular, Father’s Day Brunch, served from 10 a.m. to 2 p.m., Sunday, June 21. The buffet is priced at $48 per person for adults and $18 per person for children aged 10 and under (tax, gratuity and beverage not included).

“We are honoring dads this Father’s Day with our brunch,” said Stegner. “We’re letting dad take a step back from the grill this year and relax with a lovely brunch the whole family will enjoy.”

photo credit: Cindy Kurman, Kurman Communications, Inc.

Father's Day Brunch

For every guest, Father’s Day Brunch will begin with Prairie Grass Cafe’s “PGC Benedict,” Poached Egg with Spinach and Roasted Tomato Hollandaise. That’s only the beginning, for the buffet spread is abundant, featuring a wide selection of delicious appetizers, salads, entrees and dessert. Included on the buffet menu are:

Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
Citrus, Almond, Cucumber, Avocado and Arugula Salad with Lemon Honey Vinaigrette
Grilled vegetable platter with basil remoulade and balsamic reduction
Asian Tuna Salad – Bok Choy, Soy-Sesame Sauce
Fresh Farmer’s Cheese with Honey-Nut-Fig Compote; Toasted Fruit Bread
Sliced-to-Order Ancho Marinated Skirt Steak
White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs
Slow Roasted Salmon topped with Balsamic Glazed “River Valley Ranch” Mushrooms
Roasted BBQ Pork with Crisp Potato Wedges
Warm Pesto Green Bean Salad
Chicken Pot Pie
Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
Waffles made to order, maple syrup
Applewood Smoked Bacon / Homemade Breakfast Sausage

Brunch Dessert Buffet

Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
Bread station
Mini breakfast pastries
Mini Chocolate Croissants
Cantaloupe, honeydew, watermelon, and pineapple
Mixed berries
Mini Crème Brulees
Chocolate cupcakes
Warm berry crumble
Strawberry cream pie

Father's Day DinnerFor dinner, guests can order from the regular Prairie Grass Cafe menu as well as from their specials menu including a refreshing Rhuba-rita made with local Rhubarb, Cointreau and Hornitos Tequila ($11); Grilled "Creekstone" All-Natural Angus New York Strip with Roasted Carrots and Spring Onions ($39) or

Grilled Wild Alaskan Salmon with Warm Pesto Asparagus Salad ($36). Reservations are recommended by calling 847-205-4433.

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com.

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Make Mom Proud on National Eat Your Vegetables Day Tomorrow with Veggies from Green City Market

noreply@blogger.com (Unknown) — Tue, 16 Jun 2015 22:01:00 +0000

No matter your age or where you grew up, you can probably still hear your parents telling you to "EAT YOUR VEGETABLES!" Luckily for mom and dad, there is a national holiday that echoes their wishes.

Tomorrow (June 17) is National Eat Your Vegetables Day, and there is no better way to celebrate than with fresh, delicious, sustainable veggies from Green City Market.

Located in Chicago’s Lincoln Park (approximately 1817 N. Clark), nationally-praised Green City Market is home to some of the finest farmers in the Midwest, all of whom are proud to present their best crops. The market is open from
7 am – 1 pm, so make sure to get there early and enjoy the best pick of the day.

There will be no shortage of vegetables this Wednesday. Stop by Iron Creek Farm for lettuce, kale, cucumbers, and potatoes, or head over to Leaning Shed Farm, featuring sugar snap peas, red beets, and cabbage. Marigold Hill Organics will have green onions, baby greens, Napa cabbage, radishes, lettuce, and kale. Swing buy Tomato Mountain, a farm that is not bringing what you may think (tomatoes aren’t in season, and besides, they’re technically a fruit!). They will have lettuce, turnips, kale, and bok choy. Finally, fulfill all of your mushroom needs with River Valley Ranch, selling mushrooms such as Portabella, Crimini, White Button, Shiitake, and Oyster. No matter what your favorite veggies are, there is no doubt that you will be able to find them.

If you can’t make it to the market on Wednesday, don’t fret. Green City Market offers two Saturday markets: The Lincoln Park market, open from 7 am – 1 pm, and Green City Market Fulton (799 W. Fulton Market), open from 8 am – 2 pm. There is going to be an abundance of veggies with your name on them, and we hope to see you there.

Photos by Cindy Kurman, Kurman Communications

Luella's Southern Kitchen Owner, Chef, New Dad Darnell Reed is Hosting Father's Day Brunch with a Special Meaning

noreply@blogger.com (Cindy & Lee) — Tue, 16 Jun 2015 21:34:00 +0000

Luella's Southern Kitchen, Chicago's new go-to place for authentic southern cooking (4609 N. Lincoln Ave.; 773-961-8196), will host a spectacular Father's Day Brunch on Sunday, June 21, from 10 a.m. to 3 p.m. Chef/Owner Darnell Reed understands just how important Father's Day truly is; he became a dad to daughter Jazani only a week after he opened Luella's in February. This Father's Day has a special meaning to him, and it is his first, and he has set out to make food that honors dads just like him.

Featured on the exquisite brunch menu are some southern grill favorites: Smoked Spare Ribs ($12) slathered in Sorghum BBQ Sauce and complimented with buttermilk Johnny Cakes, BBQ Pulled Pork and Biscuit Sandwich ($11) topped with a farm fresh egg, and a Pimento Cheeseburger ($11), a Slagel Farms burger with pimento cheese, topped with an egg sunny side up, on a brioche bun, and served with Creole seasoned fries.

Other delicious dishes on the spring brunch menu are Cream Cheese and Praline Pancakes ($10), buttermilk pancakes served with fresh blueberry compote; Chicory Coffee French Toast ($11) made with coffee crème brulee batter and served with fresh berries; Southern Benedict ($11), prepared with braised Slagel Farms pork, poached farm eggs, Crystal hollandaise, and served over a freshly baked buttermilk biscuit; Andouille Sausage Quiche ($12), an Andouille sausage quiche made with Romano cheese, caramelized leeks, and farm eggs. There is also the customer-favorite Bourbon Chicken and Waffles ($12), made with a Liege waffle and served with bourbon maple syrup. Another popular dish is the savory Shrimp and Grits ($15), New Orleans BBQ shrimp served with cream cheese grits.

Or try one of Luella's outstanding salads: the Kale Ambrosia ($11) prepared with citrus segments, pineapple, goat cheese, candied pecans, toasted coconut, fresh basil and lime vinaigrette; and a new spring creation, Watermelon Salad ($11), with benne seeds, arugula, and sorghum vinaigrette.

Luella's hasn't forgotten the kids: They will love the Mickey Mouse Pancakes ($3), fresh buttermilk pancakes with Mickey's face!

And what Father's Day celebration is complete without some delectable Southern desserts? Try the Milk Chocolate Bread Pudding ($6), served with strawberry jam Anglaise and praline ice cream; the Beignets ($5), fried dough pillows with a generous dusting of confectioners' sugar; or the Strawberry Shortcake ($6), fresh strawberry compote, buttermilk biscuit, and vanilla bean whipped cream. Make sure to wash it down with Luella's house-brewed Seasonal Apricot Iced Tea or Sweet Tea ($2, complimentary refills). Luella's is BYOB, and there is no corkage fee.

"Becoming a father was the greatest thing to ever happen to me. I love and cherish my daughter, and I am looking forward to my first Father's Day," said Reed. "This Father's Day is special to me, and I am looking forward to honoring other dads. And there is no better way to honor someone than with a delicious Southern feast."

About Chef Reed

About Luella's Southern Kitchen

Luella's Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella's is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.

Photo credit: Cindy Kurman, Kurman Communications, Inc.

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Maxwell's at the Club has a Fabulous Father's Day Brunch Planned

noreply@blogger.com (Cindy & Lee) — Mon, 15 Jun 2015 21:37:00 +0000

Maxwell's at the Club, located in the East Bank Club at 500 N. Kingsbury St. (telephone: 312-527-5800, ext. 301), is hosting their final brunch of the season, Father's Day Brunch, from 10 a.m. to 2 p.m., Sunday, June 21. The price is $45 for adults and $15 for children age 10 and under.

The buffet, which is open to the public, boasts a wide-range of options, including prime rib, roasted rack of lamb and roast turkey carving stations, an omelet bar, a waffle bar and assorted pastries, as well as a variety of appetizers, salads and entrées. Father's Day Brunch is an admirable way to honor the wonderful fathers in your life. Because this will be the final Maxwell's brunch of the season, demand will be high and reservations are needed.

Father's Day 2015

Sunday June 21st

10:00am- 2:00pm

APPETIZERS and SALADS

Chilled Shrimp Cocktail with Cocktail Sauce and Lemon

Chilled Poached and Roasted Salmon, mustard Sauce

Lox and Cream Cheese

Sliced Tomatoes and Red Onions

Toasted Bagels

Cream Cheese and Chive Cream Cheese

Seasonal Fresh Fruit and Berries

Caesar Salad

EBC Salad, tomatoes, cucumbers, hard-boiled egg, blue cheese dressing

Mesclun Greens, herb vinaigrette

Pasta Salad

Blackened Chicken Salad, corn and black beans

Caprese Salad

Quinoa Salad with Berries and Watermelon, lime vinaigrette

Farro Salad with Peas and Mint

Shrimp and Jasmine Rice Salad

French Potato Salad

CARVED in the ROOM

Roast Prime Rib of Beef, au jus and horseradish sauce

Roast Turkey, cranberry sauce and honey mustard

Roast Rack of Lamb, mint jelly

ENTREES

Bacon

Pork Sausage and Chicken Sausage

Breakfast Potatoes

Eggs Benedict

Sour Cream Pancakes/Chocolate Chip Pancakes

Maple Syrup, Berry Topping and Whipped Butter

French Toast with Caramel Apples

Spicy Chicken Beignets, Buffalo Sauce and Blue Cheese Dressing

Seafood (See Chef)

Roasted "Green Market" Vegetables and Potatoes

Chicken Marsala Ravioli

OMELETTE and WAFFLE STATION

Breakfast Pastries and Desserts

"Brunch at Maxwell's is a tradition beloved by many. We look forward to honoring dads with our Father's Day Brunch celebration," said Mike Romano, Food and Beverage Director for the East Bank Club.

Reservations are necessary for Father's Day Brunch, and cancellations must be made 24 hours before reservation time to avoid a cancellation fee. Cancellations made without 24 hours notice will result in a $10 fee per person for members and a $15 fee per person for nonmembers. To make reservations, please call (312) 527-5800, extension 301, or schedule your table online atwww.maxwellsattheclub.com.

Chefs Sarah Stegner and George Bumbaris on being a mentor and friend to many a rising star chef

noreply@blogger.com (Cindy & Lee) — Mon, 15 Jun 2015 16:00:00 +0000

In February 2012, Chicago chef Beverly Kim was in the midst of her amazing run as a contestant onBravo’s Top Chef television series. Kim had made it all the way to the episode before the finals, with only five competing chefs remaining. Unbeknownst to her, the show’s producers had brought in the contestants’ mentors to serve as coaches for the episode’s competition.

When Chef Sarah Stegner, co-owner of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) walked out on stage, a wide grin came across Kim’s face. “Sarah was my first mentor, when I was 16, and I had no clue what fine dining was about—and I’m forever grateful,” Kim said to the show’s hosts. Then she turned to Sarah and said, with a tear in her eye, “Thank you for your tough love on me.”

Kim’s sentiment on that day spoke volumes about the longstanding bond Sarah had forged with her young protégé sixteen years earlier. Kim was now 32 years old and on the fast track in her career. Fast-forward to 2015, and Kim’s new Chicago restaurant, Parachute, was a finalist as the James Beard Foundation’s Best New Restaurant of 2014.

“My message to Beverly,” Stegner said to the Top Chef’s judges, “was that if you are passionate about something and you believe in it, it’s going to work for you.”

Beverly Kim is just one example of the role Stegner and her business partner, Chef George Bumbaris, have played in helping young chefs forge their own career paths. The relationship between Kim and Stegner began in 1998 when Kim worked in Stegner’s kitchen at the famed Dining Room at the Ritz-Carlton in Chicago. Sarah was the Restaurant Chef, and she was on her own career fast track. Stegner had earned a national reputation with two prestigious James Beard Foundation awards: Rising Star Chef in 1994 and Best Chef, Midwest, in 1998. Kim again worked for Stegner, in 2004, just after Stegner launched her very successful Prairie Grass Cafe.

As a proud mentor, Stegner beams with pride at the accomplishments of her former protégé. “Beverly spent time and effort gathering skills and sharpening her style. When she was ready it happened,” she said.

Among Stegner’s and Bumbaris’ many professional passions, one of their most powerful commitments is to provide encouragement and support to young chefs. “George and I have worked together for thirty years, and we’ve always been there to encourage and support each other, and our staff as well. It’s part of our job. We have always held to the philosophy that you give them as much information, skills, understanding and exposure to all aspects of the business as you can. It’s about believing in people and supporting them. We’re proud of all the chefs we’ve mentored who have followed their dreams.”

One Stegner/Bumbaris protégé with an accelerating career trajectory is Anselmo Ramirez, originally from Mexico, who spent two years in their kitchen. In addition to that he worked at Chef Rick Bayless’ Frontera Grill and was the opening chef at the Mixteco Grill, another very highly regarded Mexican restaurant in Chicago.

Ramirez will soon launch his own restaurant, the Ixcateco Grill (3402 W. Montrose, in one of Chicago’s hottest new restaurant neighborhoods, Albany Park). Ixcateco Grill, which opens in July, will be an exciting, intimate Mexican restaurant. Featuring authentic dishes from the central and southern regions of the country, this colorful, robust cuisine will be prepared with Ramirez’s masterful touch.

“I learned so much from Chefs Stegner and Bumbaris,” declared Ramirez. “They taught me how to manage people, to cook with the best local ingredients, and manage a kitchen.”

Perhaps the most notable chef to have come under Stegner’s and Bumbaris’ wing is Tyler Anderson,chef/owner of Millwrights in Simsbury, Connecticut. Anderson worked for Stegner at The Dining Room at the Ritz-Carlton—Bumbaris at the time was the Ritz-Carlton’s executive chef and Sarah’s boss.

Anderson followed Stegner and Bumbaris when they opened Prairie Grass Café. Eventually he moved on to enjoy a stellar career in restaurants such as Equinox in Manchester, Vermont, the Arabelle Hotel in Vail, Colorado and the Copper Beech Inn in Ivoryton, Connecticut. Millwrights is his brainchild, a contemporary American restaurant with a New England flavor and a mission of using ingredients from local farms and artisan producers.

Anderson’s skills have earned nationwide acclaim. He has been twice nominated (2014 and 2015) for the James Beard Foundation’s Best Chef, Northeast award. He also was a winner of the TV show Chopped on the Food Network. Anderson cites Stegner, Bumbaris, and Charlie Trotter as major influences on his cooking style.

“Tyler is a force in the kitchen with great ideas, incredible stamina and meticulous execution,” said Stegner. “His passion for local sustainable product and serving the best products he can find is right on target.”

Stegner did more than simply guide Anderson in honing his cooking skills. As co-founder of the Green City Market in Chicago, Stegner encouraged Anderson to get involved in Chicago’s vibrant sustainability community. The many chefs, farmers and purveyors who have embraced this movement also have influenced Anderson’s culinary direction.

Anderson attributes his career growth to Stegner. “Before I started working for Sarah, I wasn’t certain that being a chef was my true calling,” said Anderson. “It was Sarah who made me fall in love with cooking.” Today, Anderson is as strongly committed to mentoring as Stegner and Bumbaris. “When a chef is very busy, it’s easy to put mentoring off to the side,” he explained, “but I believe it’s really important. You have to make time to mentor your staff, not only for their sake but also to build your legacy. Today’s best chefs, in my opinion, are those who learned from great chefs before they went on to do their own thing.”

Another James Beard award winner, Chef Bruce Sherman of North Pond (2610 N. Cannon Drive in Chicago), also worked with Stegner and Bumbaris at the Ritz-Carlton. “Bruce’s accomplishments are due to his exceptional talent and lots of dedication and hard work,” said Stegner. “He is strongly committed to sustainability and has been one of Chicago’s leading voices in promoting this movement.”

Years ago, Sherman came to the Ritz-Carlton with a diverse background and strong culinary experience. After he had had worked his way through her kitchen at the Ritz-Carlton, Stegner encouraged him to find a spot where he could shine as the executive chef. North Pond has been such a place and it’s one of Chicago’s most beloved restaurants. “Throughout the years, we have remained close friends and I have tried to be a source of information, encouragement and support to Bruce, and vice versa,” she said.

Jared Batson, owner of Nomad Pizza in Chicago, has quickly established himself as one of Chicago’s foremost young pizza masters. His mobile word burning pizza oven can be found twice a week at Green City Market, where the line for his delicious Neapolitan-style pizza is long, but worth the wait.

Stegner was first introduced to Batson through his relative, Pascal Vingau, who was the Executive Chef at the Ritz-Carlton and Stegner’s boss before Bumbaris took over the role. When Batson began his culinary career, Vingau introduced Batson to Stegner. Batson was a perfect fit for Prairie Grass Cafe, where he spent a year and a half. Later, Batson attended the famed Ballymaloe Cookery School in Ireland. It was there that he came up with his entrepreneurial vision to begin a pizza business. His hand-crafted artisan pizzas are made from one hundred percent local and organic ingredients and they are prepared with a masterful touch.

“Jared is someone who is easy to root for,” said Stegner. “He was a very dedicated and hard-working chef in our kitchen and remains as passionate, talented, and amiable as ever. What’s more, he brings great culinary creativity to his pizza. We’ve been thrilled to support him through the formative stages of his business. We fully expect to see Jared succeed in a variety of exciting challenges as his career progresses.”

"Both Chefs, Sarah and George, have without a doubt shaped the way I cook and approach food today," said Batson. "They provided me with my first true opportunity to jumpstart my career in a professional kitchen and continue to mentor and guide my work to this day. Without them, many doors would have never opened."

Executive Chef Sotero Gallegos at La Sardine (111 N. Carpenter, Chicago; 312-421-2800) is another veteran of the Ritz-Carlton kitchen, having served as Stegner’s sous chef at The Dining Room. Born in Mexico, Gallegos built his career at Jean-Claude Poilevey’s La Fontaine, a fashionable French bistro in Chicago, where he worked for 13 years. In 1993 he moved to the Ritz-Carlton where he worked for both Bumbaris and Stegner. In 1998, Poilevely invited Gallegos to become the executive chef at his new La Sardine, and Gallegos has been there ever since.

Stegner and Bumbaris strongly believe that if they can help young chefs and encourage them to follow their dreams, then they will have made a big difference in their career lives. “As chefs,” said Stegner, “we are truly part of a larger restaurant family and we need to look out for each other. The restaurant business is a demanding one and without mutual support and encouragement from culinary mentors, chefs can easily put aside their dreams. That would be everyone’s loss.”

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. Prairie Grass Cafe currently serves lunch Monday - Friday 11 a.m. to 2 p.m. and dinner Monday through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 p.m. to 2 p.m. Light fare is available in the bar Monday through Friday 2 p.m. to 5 p.m. For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com.

# # #

Soho House Chicago to Become 3rd Location for Green City Market Opening Tomorow - Sunday, June 14th

noreply@blogger.com (Cindy & Lee) — Sat, 13 Jun 2015 15:00:00 +0000

Soho House Chicago

On Sunday, June 14th, Green City Market will open a third site at Soho House Chicago, located at 113-125 North Green Street. Open from 9 a.m. to 2 p.m., the market will take over the lot behind the House, between Halsted and Green Street every second Sunday of the month through October 11th.

“We are delighted to be opening this market at Soho House Chicago,” said Melissa Flynn, executive director of Green City Market. “The Fulton Market District is a vibrant growing community.”

According to Sarah Stegner, co-president of the Green City Market board and chef/owner of Prairie Grass Cafe, “Green City Market gives our farmers and vendors the opportunity to personally connect to the public as well as to chefs, restaurateurs and other food organizations who regularly shop the market. Soho House Chicago has been an exemplary member of the community since its opening and we are delighted to have this partnership.”

“We are thrilled to be partnering with Green City Market,” explains General Manager of Soho House Chicago, Thomas Lennard. “Sourcing the best, locally grown ingredients is always a fundamental part of all of our restaurants. To be able to support the local farmers, many from whom we source ourselves, is an exciting opportunity. Food is about bringing people together, and we look forward to offering a space where the neighborhood and food community can connect."

Green City Market is known as a national leader in supporting small family farms and promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products. It was recently named by USA Today in the top 4 such markets in the nation.

Green City Market Soho House Chicago will run 9 a.m. to 2 p.m. every second Sunday of the month -- June 14, July 12, August 9, September 13 and October 11.

About Green City Market

Grilling for Father's Day? Shop for Dad at Green City Market

noreply@blogger.com (Cindy & Lee) — Fri, 12 Jun 2015 21:31:00 +0000

This Father’s Day weekend, skip the trip to the local grocery store. Instead, plan your meals and more at Green City Market. There is no better way to have a traditional Father’s Day than with delicious grilled meats and veggies that you know are sustainable and all-natural. Located in Chicago’s Lincoln Park neighborhood, Green City Market (7 a.m. to 1 p.m. every Wednesday and Saturday between Clark Street and Stockton Drive at approximately 1817 N. Clark), Green City Market Fulton in the Fulton Market District (799 W. Fulton Market at Halsted; 8 a.m. to 2 p.m. Saturdays only), and Green City Market Soho House, 113-125 North Green Street, Chicago (opening Sunday, June 14 and running 9 a.m. to 2 p.m. every second Sunday of the month through October 11) are filled with dozens of farmers and vendors stocked with fresh goodies the whole family can enjoy.

Let Dad fill his grill with meat bought straight from the farmers who raised it and with veggies picked the morning you buy them. While you’re there, pick up a copy of the Green City Market Cookbook and discover new ways to grill the classics.

The Green City Market Cookbook is a collection of recipes gathered from our entire community of customers, volunteers, farmers and Chicago chefs. Each recipe was carefully selected by a team of culinary professionals and features the main crops of each season, and the story behind the recipe from each contributor.

The culinary talent of The Green City Market community is what makes this book unique. It's like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season.

GCM Cookbook is available at the market as well as on the Green City Market website http://www.greencitymarket.org. The cost is $24.95.

What's in it?

Over 90 seasonal recipes based on ingredients from the market.
Appetizers, entrees, soups and desserts for each season.
Over 100 photos of the delicious dishes and their key ingredient so you know what to look for at the market.
Each recipe features a short story submitted by the recipe's author about why the recipe is special to them.

Buy Dad and the Family Tickets to the Green City Market BBQ Thursday, July 16

Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m. Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene. It makes the perfect father’s day gift for the foodie dad in your life.

All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restaurants creating culinary magic. In addition to food, 50 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets are available through Brown Paper Tickets and at the Green City Market on Wednesdays and Saturdays. Check the Green City Market website at http://www.brownpapertickets.com/event. General admission tickets are $125; individual VIP tickets are $250. For the first time this year, VIP tickets may be purchased in various quantities, making it easy for companies and families to enjoy the special treatment in groups of whatever table configuration they want. VIP ticket holders are treated to a special early VIP reception from 4:30 p.m. to 5 p.m. Guests are encouraged to purchase tickets early this year as this event has sold out in past years.

Summer Bean Salad with Sun Gold Tomatoes, Market Herbs, Smoked Trout, and Goat Cheese Dressing

I’ve been going to Green City Market twice a week since 1999. My thing is to get there before anybody else, just before it opens, around 6:00 a.m. At that hour, I might chance upon a special find or something in limited quantity: tiny mustard greens with flowers, baby sunchokes, or the first of the July tomatoes. The beans and tomatoes in this dish just happened to be sitting on Beth Eccles’ tables at the Green Acres Farm stand one day, and the idea leapt into my mind to do a light salad with smoked trout from Rushing Waters. These are the kinds of magical moments you search for as a chef; those that seem to happen at that early morning hour as you walk through the day’s harvest. —Jason Hammel, co-owner/chef, Lula Cafe; co-owner, Nightwood Restaurant

Prep time: 30 minutes

Cook time: 1 minute

Makes 4 servings

2 ¼ teaspoons salt, divided

½ pound mixed pole beans, such as yellow, green, and haricots verts, etc.

2 small pattypan squash, sliced on a mandoline or very thinly sliced

2 radishes, sliced on a mandoline or very thinly sliced

½ cup yellow Sun Gold cherry tomatoes, quartered or halved

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar or champagne vinegar

¼ cup chopped mixed fresh herbs, such as tarragon, thyme, basil, and chives

¼ cup sour cream

¼ cup buttermilk

1 small shallot, minced

1 tablespoon honey

1 ½ teaspoons cider vinegar

1 teaspoon Dijon mustard

½ cup crumbled goat cheese

3 ounces smoked trout, broken into chunks

Cooking Instructions:

Place a bowl of ice water next to the sink
Fill a large stockpot with water and place it over high heat. Add 2 teaspoons of the salt and bring to a rolling boil. Add the beans and simmer for 30 seconds to 1 minute. Remove from the heat.
Drain the beans and plunge them into the ice water bath to cool. Drain, pat dry with a paper towel, and cut the beans on the bias into ½-inch slices.
In a large bowl, toss together the beans, squash, radishes, tomatoes, oil, red wine vinegar, and the remaining ¼ teaspoon of salt. Add the herbs and toss again.
In a medium bowl, combine the sour cream, buttermilk, shallot, honey, cider vinegar, and mustard and mix well. Stir in the goat cheese.
Spoon the dressing onto 4 serving plates. Top with the bean mixture and smoked trout and serve.

Reprinted with permission from The Green City Market Cookbook, Agate Publishing, 2014.

About Green City Market

Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserves the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.

Photo credit: Cindy Kurman, Kurman Communications, Inc.

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