Westfield Old Orchard asks Chicagoland families to “Be My Valentine”

Bring the family to Westfield Old Orchard Center (Skokie Blvd. & Old Orchard Center, Skokie, IL 60077, 847-676-2230) for the “Be My Valentine” event!  Chicagoland families and their preschoolers have the chance to participate in a free interactve story and crafting time presented by the Skokie Public Library.  The hour-long Valentine’s Day themed event, located in Barnes & Noble, will give the kids ample time to play and engage with one another and their loved ones.  After story time, little ones are encouraged to paricipate in a crafting session where they can ask someone to “Be my Valentine” and create Valentine’s Day cards for the ones they love the most. The event is part of Westfield’s WFamily Program, a series of free events presented to promote literacy through fun and creativity.  All are open to the public and no registration is required. Each event is open to about 50 children on a first come, first serve basis.  Mark your calendars for 11:30-12:30 p.m. February 4^th.  Don’t miss out on this fun and engaging learning experience for the kids!

Save the Date: Future WFamily Events Calendar

February , 4	Be My Valentine
March, 3	Celebrate Dr. Seuss’s Birthday!
April, 7	Hop to It & Join the Egg Hunt
May , 5	Celebrate Mom and Make Her a Free Gift
June , 2	Celebrate Dad and Make Him a Free Gift
July, 7	A Great Day for a Kid’s Parade!
August, 4	Celebrate the Dog Days of Summer
September, 1	Let’s Sing-a-Long!
October, 6	Tricks and Treats!
November, 3	Turkey Tales
December, 1	Story Time with Santa

Jean Banchet Awards winners announced. Giuseppe Tentori - Chef of the Year; Next - Best New Restaurant

The Jean Banchet Awards for Culinary Excellence, the local James Beard-like awards of the restaurant world, announced winners at a benefit for the Cystic Fibrosis Foundation on Friday Night. The ceremony was hosted by WLS-TV personality Steve Dolinsky and master sommelier and host of Check Please Alpana Singh at the Fairmont Hotel.

Forty-four exceptional chefs, sommeliers, mixologists, restaurants and catering companies provided the food for the annual Chicago awards and, for the first time, the nominating process was open to the public.

Marcella Hudson, Tod Barber, Robyn Jones and Carissa Shaffer
from Francesca's Restaurants.

The event brought together the who's who of Chicago’s restaurant scene and some 700 guests who enjoyed cocktails, appetizers and a seated dinner by guest chefs, restaurants and The Fairmont Hotel. The awards were part of the 15th annual Grand Chefs Gala hosted by the Cystic Fibrosis Foundation and raised close to $200,000 to help fund research to find a cure this deadly disease.

Cindy Kurman and Jimmy Bannos

Chef Jimmy Bannos and chef/restaurateur Scott Harris were honored with the Founders'  Award, awarded to those who "significantly affected lives in a charitable or humanitarian way."

2012 Jean Banchet Award winners were:

Chef of the Year
Ryan LaRoche, NoMI
Dan Pancake, Autre Monde
Giuseppe Tentori, GT Fish & Oyster -- WINNER
Andrew Zimmerman, Sepia

Pastry Chef of the Year 
Bryce Caron, Blackbird
Meg Galus, NoMI
Amanda Rockman, The Bristol -- WINNER
Cindy Schuman, Sepia

Chef-de-Cuisine 
Dave Beran, Next -- WINNER
Sean Pharr, NoMI
David Posey, Blackbird
Brian Runge, Graham Elliot

Rising Chef 
Chris Curren, Blue 13
Danny Grant, RIA
Chris Macchia, Coco Pazzo -- WINNER
Paul Dobroski, NoMI


Rising Pastry Chef 
Aya Fukai, RIA
Sarah Jordan, BOKA -- WINNER
Stephanie Mazzone, Coco PazzoKady Yon, Pump Room at Public Chicago

 Best Sommelier 
Scott Harney, Eno at the Intercontinental
Michael Muser, The Peninsula Chicago -- WINNER
Dan Pilkey, RIA
Aaron Sherman, NoMI

Best Mixologist 
Stephen Cole, Barrelhouse Flat
Lynn House, Blackbird
Debbi Peek, The Bristol
Josh Pearson, Sepia -- WINNER

Best Neighborhood Restaurant
Autre Monde 

The Bristol -- WINNER
Maude's Liquor
Bar 
Vera

Best Fine Dining
Blue 13
Coco Pazzo
Next -- WINNER
Sepia

Best New Restaurant 
Autre Monde
GT Fish & Oyster
Next -- WINNER
Vera

Best Catering Company 
BOKA Catering
Catering by Michaels
Entertaining Company
Limelight -- WINNER

People's Choice Award (Best dish served at cocktail event voted by attendees)The Purple Pig for its milk-braised pork shoulder

Lee Barrie and Cindy Kurman

Everest Burger 2.0, new and improved for 2012

Most restaurateurs would agree that any new concept should be fine-tuned during its first year as it climbs up the learning curve and gets to know its customers. This wisdom has not bypassed Mark and Margarita Challenger, owners of Everest Burger, located at 91 Green Bay Rd. in Glencoe, Ill. (847-242-0909). This "better burger" joint, which opened in February 2011, is located on the Winnetka/Glencoe border in the North Shore area of Chicago. The owners are an engaging couple who also own the very popular Guanajuato Contemporary Mexican and Tequila Bar a few doors down from Everest Burger. They have made several key changes during 2011 and the customers couldn’t be more pleased.

"We’ve learned a lot during our first year at Everest Burger," said Mark, "and we’ve made some significant changes that will better serve our customers. We’ve moved to a different supplier of beef, changed some of our ingredients, added new recipes, changed our menu presentation, and moved to full table service because that’s what our customers want. We’ve also started daily breakfast service." The core mission of Everest Burger has not changed, however. "Our goal still remains to serve fresh, healthy food that our guests will find to be a delicious, intelligent alternative to typical burger joint fare," he says.

The beef is juicier and richer tasting
The first thing the Challengers did was to review their choice of all-natural beef. "We originally chose a Piedmontese beef that is a very lean, healthy, all-natural product that contains no hormones, additives or antibiotics," said Mark. "It’s a great product, but we found that it was simply too lean to please our customers tastes—they are used to richer beef. What was missing was the robust flavor that can be found in beef that has a higher fat content." So the Challengers spent several months researching other beef suppliers and eventually chose Missouri-based Rain Crow Ranch.

"This company brings to Everest Burger all of the qualities we look for," said Mark. "The beef is still all-natural, grass-fed and free of any hormones, additives and antibiotics. It’s also raised in the most cattle-friendly way possible. The difference is that the beef is from Angus cattle and delivers a heartier flavor experience. Our burgers are now juicer, moister and more flavorful than before and our customers love them. So do our kids." Everest Burger still grinds its beef in-house and the process has been improved for better texture. By grinding them in-house we can be assured that we are using the exact cuts of beef that we want. When you buy a pre-ground product as most burger restaurants do, you cannot be assured you are getting the quality you want.'

The burgers are now larger and the pricing is also simpler. The regular sized Everest Burger served with fries ($9.95) has been increased from 4 ounces to 5 ounces. The "big and juicy" burger (8 ounces) is also available at $12.95. Each burger recipe is priced the same no matter if the guest chooses grass-fed beef, free-range chicken or turkey, or organic vegetarian (black bean, Portobello or walnut). However, there is a $3 up-charge for choosing Wild Alaskan Salmon, which is flown in from Alaska. All burgers now come with choice of homemade French Fries, Sweet Potato Fries, Carrot Sticks or Coleslaw included in the price.

There are some other nice changes to the menu. The all grass-fed beef hot dogs are now served Chicago-style, with mustard, onion, tomato, celery salt, sweet pickle relish, sport peppers and a pickle spear. Sweet potato fries and homemade coleslaw are new options and there are also weekly specials like the Glencoe Burger (arugula, olive oil mayonnaise, tomato, and onion, ketchup and served on a house-made sesame bun) and the Great Gringo Burger (Corona beer marinated beef served with chipotle mayonnaise, tomato, ketchup, lettuce and grilled jalapenos). All condiments and produce are organic. On the dessert side, Everest Burger’s frozen yogurt is creamier than ever and they use real organic yogurt from Wisconsin in the recipe, unlike most other frozen yogurt that is made from powder.

The kids menu continues to be popular and there are several improvements. Pasta and meatballs are now available as well as meatball sliders. The kids’ meals are served in delightful, artistic cardboard cars and trucks.
Another big change has involved the menu presentation. "When our guests walk in, they view our large menu board on the wall behind the front counter," said Mark. "It lists all of our food choices, including our special recipes. The problem we had is that, originally, the menu board contained all text and no photos. We found that our customers had a hard time visualizing our burger creations and so ordering was too difficult. We’ve now designed and installed a brand new menu board, complete with color photos of the signature items. It’s bright and very appealing and ordering is much easier."
To make ordering and overall service even better, Everest Burger has added full table service and free WiFi. Guests can now be seated in the dining room and a server will give them all of the service they need, including explanations of the menu items. "It’s a better experience for the customers and it gives us more opportunity to chat with them and get to know them so we can continue to make them happy. That’s what a neighborhood restaurant should be," said Mark. "People on the go can still order at the counter and then sit down; the food will be brought to them, ready to eat in the dining room or packaged for takeout."

Everest Burger’s bakery becomes a central focus
The restaurant has always prided itself on its homemade baked goods. From the beginning, we’ve baked our burger buns from scratch, in-house," said Margarita. "We started out offering healthy, whole wheat buns that were delicious. But our customers told us they didn’t absorb the burger’s juices as readily as lighter white buns and the burgers were a bit too messy for some. After months of testing, we’ve designed a new, bigger burger bun, made from organic whole wheat white and unbleached flour. We didn’t sacrifice any flavor, though—they’re tastier than before. It’s a very good improvement." For those who prefer, Everest Burger still offers its sesame, whole wheat, vegan and gluten-free buns. The gluten-free buns are made from rice flour, buckwheat and flaxseed. Margarita tested several recipes before choosing this one.

New Breakfast Service
The bakery is also now the impetus for Everest Burger’s new breakfast service.
"Everest Burger, with its free parking, is a convenient stop for breakfast and we’re now offering some hearty breakfast entrées as well as a variety of wonderful pastries that are baked on premises," said Margarita. All egg dishes are prepared with free-range, organic eggs. The turkey bacon and sausage are hormone-free. Organic flour is used in the pancakes and waffles.
"Together with our fresh juices and our new espresso and cappuccino service—using excellent coffee, I might add—we have become an attractive spot for people who want to get off to a great morning start." Everest Burger’s breakfast service begins at 8 a.m.

The breakfast menu feature such items as the Breakfast Burrito, warm, flour tortilla filled with beef chorizo, black beans, scrambled eggs and cotija cheese ($7.95); the Everest Waffle, a home-made Belgian waffle with choice of strawberries, bananas or blueberries ($8.95); Blueberry Pancakes, three fluffy buttermilk or gluten-free buckwheat pancakes cooked with fresh blueberries ($9.95); Everest Pancakes, three fluffy buttermilk or gluten-free buckwheat pancakes cooked with shredded carrots, Granny Smith apples and raisins, and served with a side of plain yogurt ($10.95).

Omelette choices include the Nova Lox Omelette, three eggs, lox, onion, tomatoes and cream cheese; Steak Omelette, three eggs, steak, mushrooms, tomatoes, bell pepper, onion and sharp cheddar cheese; Everest Omelette, three eggs with a wonderful mix of spinach, tomatoes, onions, mushrooms and avocado, and the Mediterranean Omelette, three eggs, roasted sweet bell pepper, tomatoes, Kalamata olives, parsley, fresh garlic, scallions and feta cheese. All omelettes start at $10.95.
The bakery and coffee service are open all day and there are plenty of freshly baked cookies, cupcakes, muffins and brownies to choose from.

The new and improved Everest Burger is just another step for the Challengers as they continue to refine their business and become increasingly involved in their community. "We love this area and we’ve been fortunate to have sponsored some local sports teams and other programs, said Mark. "We hope the community will continue to support us as well and, if they weren’t convinced their first time at Everest Burger, they should come back and give Everest Burger another try. We think they will be very pleased with version 2.0. We want to hear from our guests about what we’re doing right and how we can make our restaurant the place to go for delicious, healthy burgers, great breakfast and much more."

About Everest Burger
Everest Burger is a better burger restaurant and bakery located at 91 Green Bay Rd., Glencoe, Ill. The restaurant and bakery is open 8 a.m. to 8 p.m. Sunday through Thursday, 9 a.m. to 9 p.m. Friday and Saturday. For more information, contact Everest Burger at (847) 242-0909 or online at www.everestburger.com.

Fleming's Hosts Qupe Winery Dinner January 28 in Lincolnshire

Fleming's Prime Steakhouse & Wine Bar (960 Milwaukee Ave., Lincolnshire, IL; 847-793-0333) is hosting a Qupe Winery Wine Dinner 6:30 p.m., Saturday, January 28. Qupe winemaker Bob Lindquist, one of the most respected producers on California's Central Coast and one the 50 most influential winemakers, as ranked by Food & Wine magazine, will be present to speak about the wines.
Fleming's Lincolnshire chef partner Roger Abuan and Lindquist have worked together

to showcase the best of food and wine for the dinner. The evening starts with a passed appetizer reception featuring Sweet Chile Shrimp on Lotus Root and Endive Leaf Stuffed with Crab Salad paired with Bien Nacido Cuvée, Santa Maria Valley, 2010. This is followed by the first course, Roasted Beet Salad with goat cheese and baby greens paired with Chardonnay Bien Nacido Y Block, Santa Maria Valley, 2010. The second course is Sesame-Crusted Salmon over braised swiss chard with Grenache Sawyer Lindquist Vineyard, Edna Valley, 2009. The third course features a delicious Filet Mignon with celery root purée and Syrah reduction. It is the perfect pair for Los Olivos Cuvée, Santa Ynez Valley, 2007. Dessert is Chocolate Raspberry Mousse with Chantilly cream elegantly paired with Syrah Bien Nacido Vineyard, Santa Maria Valley, 2008.

The dinner is $89 per person, excluding tax and gratuity and includes five wine pairings with four delicious courses and dessert. Reservations for the Qupe Winery Wine Dinner at Fleming's are required and may be made by calling (847) 793-0333.

About Qupe Winery
Bob Lindquist founded Qupe Winery in 1982 in southern California. From the beginning, he decided the winery would focus on making Syrah and varietals of Rhone wine, as well as Chardonnay. In 1989, Qupe partnered with Au Bon Climat Winery for space at the Bien Nacido Vineyard, where their grapes are still grown today. Qupe Winery has been honored with many awards, including being named one of Wine & Spirits Magazine's Top 100 Wineries in America eight of the last nine years.

About Bob Lindquist
A Midwest native, Bob Lindquist has been working with southern California wines since the 1970s, and founded Qupe Winery in 1982. He is also a partner in Verdad Winery, a winery dedicated to Spanish varietals and run by his wife Louisa. They recently planted forty acres called the Sawyer Lindquist Vineyard, where they are starting the next chapter of their life. Lindquist has three grown children who work in the wine industry and lives in San Louis Obispo, California, with Louisa and their son Theo.

About Fleming's Prime Steakhouse & Wine Bar
Nationally acclaimed Fleming's Prime Steakhouse & Wine Bar offers the best in steakhouse dining --  Prime meats and chops, fresh fish and poultry, generous salads and side orders -- with a unique wine list known as the "Fleming's 100TM" that features 100 wines served by the glass. Fleming's was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming's is the recipient of numerous prestigious awards, including Wine Spectator's annual Awards of Excellence, and Wine Enthusiast's annual Awards of Distinction.

For more information about Fleming's Prime Steakhouse & Wine Bar, please visit www.FlemingsSteakhouse.com.

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