Tuesday, September 30, 2008
Thursday, September 18, 2008
Friday, September 12, 2008
Sweet Baby Ray’s Brunch Buffet
Just in time for football season, the doors of Sweet Baby Ray’s Restaurant are opening early for Sunday Brunch Buffet on the second Sunday of every month, starting September 14, from 10:30 a.m. until 3 p.m. No need to wait for your food to come to you, hungry brunch-goers can take the initiative and grab a plate up at the buffet. Enjoy a tailgating themed menu featuring hearty foods as well as a variety of salads, pastries and fruit. Expect to be wowed with an omelet station, carved tequila-cilantro grilled flank steak and carved slow smoked beef brisket, as well as grilled cheddar bratwurst, smoked polish sausage, barbecue ribs, barbecue chicken, pulled pork, grilled pork chops with long pepper and yellow pepper relish, three-bean and three-meat chili and ditalini pasta in cheddar cheese sauce.
Like salad? Fill your plate with Southwestern shrimp and avocado salad, Caesar salad and a tossed salad, but save room for a sumptuous dessert spread including Super Bowl trifle, chocolate fudge brownies and grilled pound cake with cinnamon apples.
The brunch buffet is $19.99 for adults and $8.99 for children, ages 6-12. Reservations are highly recommended.
Sweet Baby Ray’s Restaurant is known for its delicious take on Chicago-style barbecue, but on Sunday, October 12, Sweet Baby Ray’s will be all about its Oktoberfest brunch. The Gabelfrühstück (German for “brunch”) menu includes an Omelet Station; Eggs Benedict with Black Forest Ham; Grilled Bratwurst, Wiener Schnitzel, German Chicken with Bacon and Sausage, Chicken Paprikash, Braised Red Cabbage and Onions, Sauerkraut and Spaetzle.
For dessert, Sweet Baby Ray’s offers Apple Strudel, Apple Walnut Bundt Cake and Linzer Torte, a buttery, flaky torte known for its latticed top and sweet peek-a-boo preserves. Yum!
Oktoberfest brunch at Sweet Baby Ray’s Restaurant is $19.99 for adults and $8.99 for kids, 12 and under. Brunch hours are from 10:30 a.m. until 3 p.m. And yes, you can leave the lederhosen at home.
Rothman, a successful entrepreneur and business woman, credits her number one role, as mom, for the inspiration behind MORE. After years of making cupcakes for her five children, who range from ages five to 16, she began to see greater possibilities. With the support of her close friends in the culinary world, she made the decision to open the all-cupcake boutique.
MORE offers a rotating collection of more than 50 varieties of rich, flavorful cupcakes. The collection is noteworthy for its unique savory flavors in addition to its wide variety of sweet recipes and classic favorites. The cupcake menu changes often, and includes special holiday and seasonal flavors.
Offering an extensive list of both sweet and savory flavors, MORE aims to please a broad array of customers. Rothman and her team have worked to develop all elements of their cupcakes, so as to accommodate different palates. The cupcakes showcase a combination of bold and subtle flavors, with twists such as Ganache filled chocolate, Passionfruit Poppyseed, Pink Grapefruit, and Creme Brulée. Savory flavors include Bacon, Lettuce and Tomato; Fig, Blue Cheese and Port, and a Madras Curry cupcake, which is layered with mixed berry jam, slathered with goat cheese and yogurt frosting and then garnished with puffed wild rice. Traditional flavors such as chocolate, white, yellow, red velvet, carrot and lemon are also among the 50 varieties.
"There are two types of people: frosting people, and cake people," according to Rothman. "We’ve customized the frostings to complement each cake flavor, so that both types of people are satisfied."
Showcasing this creative way of baking, Maturatai found himself dining at fine restaurants, looking at diverse ingredients for inspiration. MORE’s Caramelized Onion cupcake, which features an olive oil buttermilk cake, topped with caramelized onion frosting and candied pine nuts, is evidence this practice works.
During the planning process, with so many wonderful cupcake creations in the works, Rothman’s focus turned to store’s location and design. MORE found a home in Chicago’s Gold Coast neighborhood, a perfect fit for the chic cupcake boutique. Rothman’s vision was to transform the retail space so as to evoke the essence of a cupcake.
The store was designed by 2008 AIA Chicago Firm of the Year, David Woodhouse Architects, LLC. It is a warm and comfortable feast of the senses. Customers are immediately greeted by a glass wall filled with suspended cupcakes. The ambience is inviting with rich textures and colors, and offers, in essence, material abstractions of the ingredients like butter cream and chocolate. The store’s unique backlighting illuminates the walls, to give the illusion of frosting throughout.
Rothman expects many customers to buy cupcakes by the dozen, with a good portion of MORE’s business coming from special orders for cupcakes at private events—weddings, birthdays, bar mitzvahs and so on. Special signature packaging is available for gift giving. As a wholesaler, MORE also supplies restaurants, hotels and corporate clients.It’s no secret that cupcakes are the nation’s hottest trend. With the huge success of Magnolia in New York and Sprinkles in Los Angeles, Rothman and her culinary team are confident MORE will have the same type of impact on Chicago.
"New York has Magnolia, but we’re bringing MORE to Chicago, in every sense of the word," states Maturatai. MORE, located at One East Delaware Place at the intersection of State Street and Delaware in Chicago, is open 8 a.m. to 8 p.m., Monday through Sunday. For more information, contact MORE at (312) 951-0001 or send an e-mail to email@example.com. Please visit http://www.morecupcakes.com/.
Tuesday, September 9, 2008
Have you ever thought about how hard it would be to eat locally? Think about what it was like 100 years ago? How would it change your life and our environment if you only purchased and ate foods that were grown locally?
Here's your challenge: Become a localvore.
You ask, what's a localvore? According to the pundits, it's one who eats only locally grown and produced foods. There's been a international movement towards educating people about the advantages of doing such.
A localvore is a person committed to eating and learning about food grown within their food shed. Localvores recognize that there are multiple benefits of eating food grown close to home. The informal movement has sprouted in the past five years in response to a food supply that has become increasingly global and sprawling.It only stands to reason that Chicago's own Green City Market participates. So, during September 10-24, Chicagoans are being asked to register and participate in the Green City Market's LOCALVORE Challenge.
Eat Only Locally Produced Food For Two Weeks!
- Enjoy the best tasting, healthiest and freshest foods.
- Benefit the local economy by supporting local farmers and producers.
- Create less pollution and protect the environment by reducing the distance your food travels from farm to table.
- Preserve farmland and sustain rural communities.
- Local means: grown or made entirely with ingredients from Illinois and its border states, plus Michigan.
- Set your exceptions before you begin (common exceptions include sugar, salt, pepper, spices, olive oil, coffee and tea).
- Pick up your information packet at the information table at Green City Market.
- Get recipes and menu ideas from our new localvore challenge hotline hosted by The Chopping Block. Each day during the challenge, the chefs from The Chopping block will answer your questions and provide recipes for cooking local meals from 9 a.m. to 5 p.m. daily. Email:Greencitymarketlocalvore@thechoppingblock.net
- Share ideas and talk with Chopping Block owner, Shelly Young about the challenges and joys of going local on our blog. http://www.greencitymarketlocalvorechallenge.wordpress.com/ For more information about the Chopping Block cooking classes visit http://www.thechoppingblock.net/
|312 Chicago - 312-696-2420|
|Big Jones - 773-275-5725|
|Blue Water Grill - 312-777-1400|
|Frontera Grill - 312-661-1434|
|HB Home Bistro - 773-661-0299|
|Hot Chocolate - 773-489-1747|
|Le Lan - 312-280-9100|
|Lula Cafe - 773-489-9554|
|mk - 312-482-9179|
|Nacional 27 - 312-664-2727 (Local Cocktails)|
|NAHA - 312-321-6242|
|Niche - 630-262-1000|
|North Pond - 773-477-5845|
|Osteria di Tramonto - 847-777-6570|
|Osteria via Stato - 312-642-8450|
|Piccolo Sogno - 312-421-0077|
|Prairie Grass Cafe - 847-205-4433|
|Scoozi - 312-943-5900|
|Seedlings - 269-227-3958|
|Shaw’s Crab House - 312-527-2722|
|Socca - 773-248-1155|
|Sola - 773-327-3868|
|The Bristol - 773-862-5555|
|The Peninsula Hotel - 312-573-6754|
|Uncommon Ground - 773-929-3680|
|Urban Belly - 773-583-0500|
|Vie - 708-246-2082|
Local Stores that Feature Local Foods
August Grocery (Wicker Park)
1500 N. Division Street, 773-252-9560
Fox and Obel (near Navy Pier)
401 E. Illinois Street, 312-410-7301
Green Grocer (River West)
1402 W. Grand
Irv & Shelley’s Fresh Picks
A weekly delivery service of organic
and local goods
Olivia’s Market (Bucktown)
2014 W. Wabansia, 773-227-4220
Pastoral Food and Wine (Lakeview)
2945 N. Broadway, 773-472-4781
(Loop) 53 E. Lake Street
True Nature Health Foods (Edgewater)
6034 N. Broadway, 773-465-6400
Whole Foods: multiple Chicago locations
*Special Localvore Challenge vendors at Green City Market! We've brought in a few guest farmers to help fill out your Localvore menus:
Wednesday, September 10: *Three Sisters Garden, Kankakee IL Dry black beans and huitlacoche
Saturday, September 13: *Cedar Valley Sustainable Farm, Ottawa IL Pastured pork, chicken and eggs *Kismet Organics, Fennville MI Certified organic pears
*Meadow Haven Farm, Sheffield IL
Grass fed beef, certified organic chicken and eggs
*Three Sisters Garden
- To improve the availability of a diverse range of high quality foods.
- To connect local producers and farmers to chefs, restaurateurs,
food organizations and the public.
- And, to support small family farms and promote a healthier society
through education and appreciation for local, fresh, sustainably raised produce and products.
The Chicago Green City Market is located at the South end of Lincoln Park between Clark and Stockton Drive. Discounted parking is available for $8 for the first two hours at the Piper's Alley Self Park Garage located at 230 W. North Ave. Customers must pick up a validation coupon at the Information Desk to receive the discounted price.
Additional discounted parking is available for $9 for the first two hours with validation in the parking lot off of Stockton Drive at North Avenue.
Lincoln Park Trolley Service
The 43rd ward has a new Free Trolley service through Lincoln Park and along Michigan Avenue to Chicago's most popular sites. The trolley service stops directly in front of Chicago's Green City Market and runs every 20 minutes.
Monday, September 8, 2008
Photo Courtesy of Jessica Tampas
Patty Rothman is on the cupcake diet. This means she eats the things for breakfast, lunch and dinner—sometimes she’ll even sneak a bite or two between meals.
It’s easy to eat cupcakes around the clock when armed with choices like the BLT, BBQ peach and mango sticky rice. These are just a few treats the pastry queen is doling out at her new cupcake shop, MORE, on State and Delaware.
Rothman is challenging folks to think outside of the box (or mix, if you will) with her list of savory cakes. The BLT, a house favorite, gets a dollop of ranch dressing frosting topped with thin tomato slices, arugula and tiny bits of bacon. BBQ peach is a nod to backyard cookouts with its fresh fruit and smoky finish, and the mango sticky rice—well, it’s just damn good.
It would be a shame, though, to dive into these lunchy selections without first treating yourself to a well-balanced breakfast cupcake of bacon, maple and brown sugar. And then there’s the sweet side of Rothman’s list, on which you’ll find over 25 toothsome treats. Choices range from classics like red velvet, carrot ginger and chocolate to MORE’s upscale version of the original Hostess cupcake with a homemade marshmallow filling.
For more info: Sweet cupcakes: $3.50 each, or $39.50 per dozenSavory cupcakes: $3.95 each, or $45 per dozenBacon cupcakes: $4.25 each, or $48 per dozen
Chicago Dessert Examiner: The cupcake diet
Posted using ShareThis
Friday, September 5, 2008
Shochu is listed in the Chicago favorites among upscale dining spots like C-House, Graham Elliot, L20 and Sixteen! Plus global faves like Jean-Georges Vongerichten's "Lagoon" in Bora Bora, John Burton-Race's "New Angel" in the U.K. and Gordon Ramsay's "London West Hollywood" in Los Angeles all made the mag's list.
According to the publisher, Ed Ventimiglia, "there are a myriad of new restaurant openings around the globe each year, only a select few delight the palate in such imaginative ways that they are destined to be classics." Huge props for Shochu after only being open for a few months.
Did we mention that Black Ink is a lifestyle magazine sent to American Express Centurion cardholders. To have this exclusive card, members must pay a one-time $5,000 invitation fee, plus an annual fee of $2,500 and annual spending of $250,000.
Tuesday, September 2, 2008
Rick Bayless of Frontera Grill/Topolobampo
Terry Crandall of the Peninsula Hotel
Gale Gand of Tru/Tramonto's Steakhouse
Kevin Hickey of Seasons at the Four Seasons Hotel
Bruce Sherman of North Pond
Brian Shustrick of Limelight Catering
Sarah Stegner & George Bumbaris of Prairie Grass Cafe
Amalea Tshilds and Jason Hammel of Lula Cafe
Paul Virant of Vie
Dean Zanella of 312 Chicago
Enjoy Bill Kurtis' guided tram tours around the acclaimed 75-acre grounds of Mettawa Manor in its late summer glow...through the prairie, woodland paths and along its formal garden borders.
Market Angel - $1000
Market Patron - $500
Go here to order tickets.
Cindy Kurman with Chef Gale Gand; Bill Kurtis with Alderman Vi Daley