Tuesday, September 7, 2010

Visit Chicago's May Street Market for new menus and events

New Pre-Theater Prix Fixe Menu
Heading into the theater? Stop by May Street Market (1132 W. Grand Ave., Chicago; 312-421-5547) for its three course, prix fixe dinner for only $25, offered daily from 5 p.m. to 6 p.m.

Upcoming Cooking Demonstrations with Chef Alex Cheswick
Join May Street Market chef/owner Alex Cheswick for early fall cooking demonstrations at various locations in Chicago. Catch him 10 a.m. Saturday, Sept. 11 at Green City Market, when he prepares organic Eggplant Wrapped Tofu. Watch him prepare the same recipe on the south side at 10 a.m. Saturday, Sept. 18 at the 61st Street Market’s Experimental Station. Finally, Cheswick demonstrates at 5:30 p.m. Thursday, Sept. 23 at Bloomingdales at 600 N. Wabash St.

Localvore Challenge Menu from Sept. 18 – 25
May Street Market is participating in the Localvore Challenge from Saturday, Sept. 18 through Saturday, Sept. 25, featuring a $36 three course, prixe fixe menu using 100% ingredients from Chicago’s Green City Market. The menu is BYOB, and starts with an appetizer of Yellow Corn Soup (Genesis Growers), smoked chicken breast (TJ’s Free Range Poultry) and cilantro pesto (Smits Farms), or Fried Green Tomato (Growing Power), heirloom tomato salad (Iron Creek), lemon and olive oil vinaigrette and zucchini chutney (Genesis Growers).

For the entrée, try Osso Bucco from Elk (Hawks Hill Elk Ranch), heirloom carrot salad (Green Acres), chive spaetzle (Smits Farm) and poached pear sauce (Seedling Farms); Grilled Tilapia (Growing Power), roasted plums (Mick Klug Farms), roasted eggplant puree (Green Acres) and Brunkow Cheese and grilled lamb sausage (Mint Creek); or Organic Vegan Tofu (Tiny Greens Farms), wrapped in Japanese eggplant (Green Acres Farms), on Jerusalem artichoke puree (Nichols Farms), with Asian pear gastrique (Oriana). Follow the entrée with dessert: Bartlett Pear Soup with Bosc Pear Sorbet (Seedling Farms), steel oats crumble (King’s Hill) and Burton’s Maple Ice Cream; or Capriola Goat Cheese Crème Brulee with plum compote (Mick Klug).

New Fall Menu at May Street Market
May Street Market’s new fall menu launches October 15, featuring dishes with seasonal, local ingredients. New items include Lemongrass Butternut Squash, ($5/$7); Pig’s Head with black garlic aioli and salad bouquet ($8); Seared Scallops with Bari’s Barese Sausage, goat cheese and red wine roasted pear ($24); and Hangar Steak ($21). For dessert, try the new Chocolate Fondant Cake with The Poet by New Holland ice cream, with Orange Blossom Terry’s Toffee ($7).

Don’t miss May Street Market’s three-course, prix fixe menu, offered daily for just $29.

About May Street Market
May Street Market is a contemporary American restaurant, located at 1132 W. Grand Ave. in Chicago. Chef Alex Cheswick delivers fresh food, hand-selected from local farmers and markets in Chicago to serve in May Street Market’s warm and friendly atmosphere at affordable prices. The restaurant is open for dinner 5 p.m. to 10 p.m. Monday through Saturday, and closed Sunday. May Street Market welcomes parties and banquets, and also offers its complete menu for carry out. For more information or to make a reservation, contact general manager Hamid Benna at (312) 421-5547 or visit http://www.maystreetmarket.com/.
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