Saturday, March 3, 2012

Specials and Features at Chicago French Market

The month of March at Chicago French Market is sure to please with new menu items, new vendor openings, St. Patrick’s Day and Easter features and events, and national recognition of the “very best” pastrami in all of the Illinois!
Klay Oven Kitchen will be opening in early March as the 26th vendor at the Chicago French Market. The 170 sq. foot space will offer more than 25 varieties of fresh Indian spices from cumin, fennel, turmeric and cardamom to black salt, star anise and mustard seeds. Also, it will feature on-the-go meals for breakfast and lunch creations from Executive Chef Hiran Patel of Klay Oven. 

Klay Oven Kitchen hours will be 7:30 a.m. To 7 p.m. Monday-Friday and 8:30 a.m. to 5:30 p.m. Saturday. Beginning Saturday, March 3, and every Saturday thereafter, Chef Hiran Patel will hold morning cooking classes at Klay Oven Kitchen to teach guests about Indian spices and how to incorporate in home cooking.

For more information please visit klayovenkitchen.com or the Chicago French Markets website.
Delightful Pastries
Delightful Pastries will be adding two new bars to their menu!  Raspberry Chocolate Jam Bars and Cayenne Brownies will be available starting in March. In addition, a special Easter menu will be featured. Choose from a selection of sweet items including Lamb Cakes with buttercream or dusted with powder sugar, Bunny Rabbits, Cupcake baskets, Mocha Chocolate Bundt Cake, Rum and Raisin Yeast Babka, Italian Ricotta Cheesecake and several pie options including Rhubarb Strawberry. Or, choose from a menu of savory items including Lamb & Spinach Pie, Mushroom, Onion, Leek and Swiss cheese Quiche, Asparagus, Ham & Swiss Cheese Quiche and Salmon en Croute. All orders must be placed by April 2.

FLiP Crepes
FLiP Crepes has added to their menu and now feature a new selection of beverage and breakfast items including locally roasted coffee, chocolate shots, teas and tisanes as well as oatmeal, muesli and Kefir smoothies.  The perfect way to start the day!


Fumare Meats & Deli
Lights, camera, action!  Fumare Meats & Deli will be featured on the Food Network’s “Sandwich King” 10 am March 4.  Also, say tuned for ABC News Channel 7 “The Hungry Hound”, airing 10 pm March 9, featuring the “very best” pastrami in all of Illinois! 

St. Patrick’s Day, March 17, Fumare will be serving up a special dinner plate featuring corn beef, cabbage and boiled potatoes for $8.99/plate. 


Pastoral Artisan Cheese Bread and Wine
Pastoral will be featuring two unique cheeses from County Cork, Ireland in honor of St. Patrick’s Day.  Ardrahan Cow’s Milk and Coolea Cow’s Milk cheeses will be offered during the month of March. 


RAW
Chicago French Market’s Raw is adding a Takeaway Program, a weekly menu designed for people on the go! The program will provide a selection of meal options to take you through your work week and beyond.  The introductory price of $130 allows you a selection of 5 breakfast and snack items, 6 entrees, 2 salads, 6 savories/spreads and 2 desserts.  All items are guaranteed to last minimum of 5 days. Place your order each week by Monday before 7:30 pm and pick-up the next afternoon.   No need to take to your kitchen after a long day.  These healthy meals are packed and ready to go!

Wisma
Wisma will be celebrating March Madness by featuring their homemade dips, schmears, crackers and chips. Also on the menu, their delicious barbeque pork!  Choose from Spinach and Mushroom Dip or Goat Cheese and Pesto Schmear for $5 or Spicy Pasilla de Oaxaia Chile Schmear for $6. Pair them with one of their many varieties of chips and crackers.Or, take home some of their slow-cooked Organic Becker Lane Barbeque Pork for $12, it goes great with Louisiana backwoods sauce!

Wisma also has added new items that will be featured on their menu:

PASTA AND NOODLES:
Artisan Penne with spicy Bolognese, mushrooms, roasted garlic, and herbs
Semolina shells, mushrooms, local chicken, brussel sprouts, light parmesan cream

SALAD:
Shredded romaine, quinoa, hazelnuts, French feta cheese, haricots vertes
Shredded vegetables: peppers, onion, cabbage, organic carrots, bean sprouts, sesame vinaigrette

ENTREES:
Braised chicken enchiladas, cilantro, onion, Chihuahua cheese, roasted tomatillo salsa
Local chicken jambalaya, smoked ham, peppers, celery, onion, jasmine rice, herbs and spices
Sustainably fished wild cod, Himalayan red rice, haricots vertes, braised celery, roasted garlic, sesame-soy sauce
Publican Quality Meats fresh pastrami, herb boiled potatoes, caramelized onions, Dijon mustard sauce
ARTISAN SANDWICHES:
Publican Quality Meats corned beef, emmantaler fresh cheese, horseradish sour cream, shredded vinegar cabbage
Artisan handmade salami, black olives, roasted tomatoes, raw onion, pesto

DESSERT:
Fresh vanilla bean custard cheesecake

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