Wednesday, April 8, 2009

Maxwell's at the Club Chef on WGN Midday News with Passover Recipes




Rick Hall, head chef of Maxwell's at the Club and executive sous chef of East Bank Club, made his national debut today on WGN TV's Midday news. Chef Hall spoke with WGN anchor Robert Jordan about traditional Passover dishes, all of which are part of Maxwell's special Seder dinner tonight, April 8, 5:30 p.m.-9:30 p.m.

Jordan helped mix and saute ingredients for a Baked Halibut in a "Spice Trade" Tomato Sauce while Chef Hall showed off other dishes, including Zucchini Potato Pancakes, Braised Beef Brisket with fresh vegetables and traditional Passover favorite, Gefilte Fish. Guests of Maxwell's special dinner tonight will each also receive a Seder Plate and Haggadah to remember the Jews' exodus and liberation of slavery from Egypt.

Maxwell's at the Club is located at 500 N. Kingsbury St. inside Chicago's East Bank Club. The restaurant is open to the public weekdays for lunch and dinner, and Sundays for brunch. For more information abou the restaurant call (312) 527-5800, Ext. 301 or visit online at www.eastbankclub.com.

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