Wednesday, September 21, 2011

Former Bears Player, Desmond Clark, Bartends at Prairie Fire Sept. 23

Bears fans can relive Super Bowl XLI memories with former tight-end Desmond Clark when he bartends from 6 to 8 p.m. Friday, Sept. 23 at Prairie Fire. All tips Clark receives while bartending will be donated directly to his charity, 88 Wayz Youth Organization.

Fans may remember Clark helping the Bears reach the Super Bowl in 2006. That season he caught 45 passes for 626 yards and totaled six touchdowns.

Clark founded the 88 Wayz Youth Organization in 2008 because he wanted to see young people receive opportunities they wouldn’t typically receive. Clark’s organization hopes to bridge the gap between social, economic and spiritual neediness. The program teaches youth to avoid street violence and encourages them to think for themselves and to reach success through positive confirmations.

Young people in the organization work directly with mentors positively addressing school suspension, detention, negative influences, drugs, gangs and fatherless homes.

For more information about Prairie Fire, visit

Thursday, September 15, 2011

21 delicious things to eat at the Green Tie Ball

Reprinted with permission from

More than 70 Chicago restaurants’ chefs will be whipping up their specialties at this year’s Green Tie Ball, Saturday, Sept. 17. Here’s a short selection of what’s on the menu. Tickets start at $125.

Rick Gresh
Rick Gresch
    Scott Halverson
    Scott Halverson
    Paul Fehribach
    Paul Fehribach
  1. Big Jones, Chef Paul Fehribach, Cajun chicken and andouille gumbo.
  2. Blue 13, Chef Chris Curren, smoked seafood and market vegetable ceviche.
  3. Coco Pazzo, Chef Stephanie Mazzone, strawberry-basil zuppa inglese.
  4. Coobah, Chef Jimmy Madia, chicken liver and chorizo pate with spicy sugarcane mustard and mission fig mojo.
  5. David Burke’s Primehouse, Chef Rick Gresh, duck and foie gras dumplings.
  6. Devon Seafood Grill, Chef Kevin Hillbery, tuna and veggie sushi.
  7. The Drawing Room, Chef Nick Lacasse, rabbit confit with caraway carrot puree, mustard spatzle, buckwheat honey and beer.
  8. Frontier, Chef Brian Jupiter, antelope tartare with Fresno chilies, Thai basil, lemon, extra-virgin olive oil and house-made chips.
  9. Gibsons Bar & Steakhouse, Chef Audry Triplett, mini filet sandwiches.
  10. The Grill on the Alley, Chef Robert Reinke, gazpacho with chopped avocado, chives and lump crab meat.
  11. La Scarola, Chef Armando Vasquez, pasta natale (ground sausage and mushrooms in spicy sauce, tossed with penne and diced provolone cheese). 
  12. Prasino, Chef Scott Halverson, white tuna tartar with unagi sauce, avocado, firecracker and wasabi caviar on a sesame cracker.
  13. Prosecco, Chef Mark Sparacino, insalata granchio (jumbo lump crab, diced red peppers and scallions, brioche, truffle citronette).
  14. Rockit, Chef Amanda Downing, miniature Rockit Burgers with melted brie, fried shallots and medjool date aioli.
  15. Rosebud Steakhouse, Chef Steve Coppolillo, short rib brioche sliders.
  16. Roy’s Restaurant, Chef Rhett Dukes, Maine lobster dim sum with white truffle emulsion.
  17. Salatino’s, Chef Joseph Farina, meatball salad.
  18. The Slide Ride, Chef Nida Rodriguez, pork bahn mi sliders.
  19. Tavern on Rush, Chef John Gatsos, barbecue-glazed beef short ribs with smoked gouda-sweet corn mashed potato dollop.
  20. Tete Charcuterie, Chefs Thomas Rice and Kurt Guzowski, beet risotto fritters with gorgonzola.
  21. III Forks Steakhouse, Chef Tommy Nevill, beef croustades and crab and avocado canapes.