Tuesday, August 11, 2015

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



9th 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 9th 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

Friday, July 24, 2015

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

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.Darnell Reed headshot by Cindy Kurman cropped horizontal 300 pixels w border

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.


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. 


Monday, July 13, 2015

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

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 
soft-shell-crab-po-boy-kci_6047 w border
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 M
ac & 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.
brisket-mac-and-cheese-kci_6070

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.

Darnell Reed headshot by Cindy Kurman cropped horizontal 300 pixels w border
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
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.

Green City Market’s 15th 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