Thursday, December 17, 2015

Eighty-Year-Old Cub Fan Pens "The Cubs Book of Rap"

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Cubs book 2 lo res.jpgWhat began as a series of emails to his grandsons, in an effort to rekindle their former interest in the Chicago Cubs, turned into an entertaining book, "The Cubs Book of Rap," describing in "rap" verses each game of the incredible final 49 Cub wins of the 2015 season.

This 80-year-old enthusiastic Cub fan and talented writer, Frank "Bud" Stedronsky, has captured the highlights of this amazing journey through accurate, yet witty recounts of these games, in what proved to be a successful attempt to regain something exciting and in common with those grandsons.

In the fourth year of the Cubs 5-year rebuilding program where few expected this talented, but inexperienced team to even get to the post season, the writer brings back the excitement of a period where the Cubs compiled a major-league best 45-18 record, then went on to win four out of the first five post season games.
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These entertaining, tongue-in-cheek accounts have been collected and published as a book entitled The Cubs Book of Rap. It’s a fun and original baseball journal that fans everywhere will enjoy, and it is unlike any sports book you have ever read. The book is available in paperback for $12.95 and e-reader for $9.99 at Amazon.com/books.

Stedronsky’s raps were inspired by his desire to rekindle his grandsons’ interest in Cubs baseball. "I’ve been a devoted Cubs fan since 1945, the last time the Cubs made it to the World Series. Two of my three grandsons, Trevor and Dylan, were Cubs fans when they were growing up," Stedronsky recalled. "As the kids got older and their interests drifted elsewhere, I began to miss the animated conversations we used to have. So this past year, because the Cubs were playing so incredibly well, I decided to share my enthusiasm and try to reignite their interest. I hoped, too, that this might instill some Cubs fever into my grandson Jack, who was never much of a baseball fan."

Stedronsky began to write emails to his grandsons with brief two or three-line Cubs game highlights in verse form. They were signed "Love, Papa Bud." He began writing longer, three or four-line raps and they really clicked. Soon his grandsons were responding and the conversations began to flow.

"Meanwhile," said Stedronsky, "my raps grew to be six or seven full verses. My grandsons found it hilarious that their Papa Bud had become a rapper. It dawned upon us that I was creating a new genre: baseball rap."

Stedronsky was encouraged by his daughter Jill to compile his raps into a book and that’s how The Cubs Book of Rap was born. The book is a good example of how a bit of humor and creativity can help rebuild the connection between generations. Die-hard Cubs fans, as well as baseball fans in general, will love the humor and creativity that Stedronsky has brought to his recounting of the Cubs’ season.

"We’ve made the book available in time for the holidays and we think it will be a fun gift for anyone who loves baseball," said Stedronsky, "and it’s a must-have for die-hard Cubs fans." The Cubs Book of Rap is available in paperback for $12.95 and e-reader for $9.99 at
Amazon.com/books.

With hopes high for the 2016 season, Stedronsky may have some more humorous Cubs riffs to spin off next fall.

About the Author

Frank "Bud" Stedronsky began his career as an award-winning writer, producer and director of corporate communications media after graduating from the
Frank Stedronsky lo res w border.jpgUniversity of Iowa with a dual major in television journalism and motion picture/television production. He was co-founder and CEO of Motivation Media Inc., an audiovisual corporate communications firm specializing in media production and live business theater, which grew in the 1990s to become the largest company of its kind in Chicagoland and one of the biggest in the country.

Stedronsky is past president of the Chicago Audio Visual Producers Association and the national Audio Visual Management Association. Now retired, he continues to enjoy Cubs games while spending his spare time on the golf course, where instead of earning media production awards, he pursues golf trophies.




September 19, 2015Cubs 5 St. Louis 4
Hail, Hail Cubs Prevail
Cubs were cruising in the ninth
with a five to one lead
when the Cardinals scored three
and in my pants I nearly peed
Then a leaping, backhand stop
and a neat shuffle throw
Addison Russell and the Cubs
had defeated their foe

October 7, 2015National League Wildcard Game
Cubs 4 Pirates 0
Cubs Win Wildcard!!!Two Go "Yard"
For it’s on to St. Louis
the Cubs do go
for another great battle
with a formidable foe.
For the Pittsburgh Pirates
that's all she wrote
Could they have inherited
the Cubs billy goat?

October 10, 2015
NL Divisional Series
Cubs 6 Cardinals 3

Cubbies Beat the Cards 6-3
Put it Up on the Grand Marquee!!!

Two safety squeezes
highlighted inning two
Is this the Cubs I'm watching?
Might be time for a brew

No ball left the infield
yet we scored three for our team
Don't wake me now
I think this is a dream

Wednesday, December 2, 2015

Free Coffee Tomorrow and Friday Compliments of Nando's PERi-PERi at 22 S. Wabash

Coffee's on Nando's! Now that they’re moved into the Loop, they want to meet their new neighbors.

If you live or work nearby, stop by Goddess and The Baker (33 S. Wabash Ave across the street from the new Nando's) for a cup of coffee this Thursday and Friday, December 3 & 4 from 7 a.m. to 3 p.m. They'll be picking up the tab and giving out an extra reason to come see their new nest!

Monday, October 12, 2015

Food Network Star Opening Casting Call Sat., Oct. 24


Food Network Star, one of Food Network’s most iconic shows, is currently casting for Season 12. They are holding an open casting call in Chicago on Saturday, October 24th.

"We are looking for those with a captivating personality who believe they’re at the top of the culinary game and want to inspire a Food Network audience through their passion for food and cooking!"  Interested in becoming the host of your own cooking show? Here's your chance.
Details:  Chicago, IL Open Casting Call

Date: Saturday, October 24th, 2015
Time: 10am - 1pm
Location: The Westin Chicago River North
320 N Dearborn St., Chicago, IL 60654

Please visit us at www.JSCasting.com for additional information or to let them know you are attending!

*If you cannot make it to this event, check out where else we will be, or submit an application online!

 

Friday, September 25, 2015

Learn About Chicago’s Green City Market Sept. 27 at the Stevenson Center on Democracy

Green City Market board member Elizabeth Richter will share the inspiring story and mission of the Green City Market this Sunday, Sept. 27 at 2 p.m. at The Stevenson Center on Democracy (25200 N. St. Mary’s Rd. Lake Forest, IL 60045). 

Richter will discuss the contribution the Green City Market and its vendors make to ensure Chicagoans access to local, sustainable food. Tickets are $15 for the general public and free for students that register online using their school email. Make your reservation today at http://www.stevensoncenterondemocracy.org/events.html Copies of the Green City Market Cookbook will be available to purchase or may be purchased on line here.

The Green City Market was founded with a plan to provide a marketplace for purchasing
sustainably grown food that educates, promotes, and connects farmers and local producers directly to chefs, restaurateurs and the greater Chicago community. In 2014 they launched the Green City Market Cookbook which includes more than 90 seasonal recipes from the local Chicago community of customers, volunteers, farmers and Chicago Chefs.


Chicago’s Green City Market has been named one of America’s Top 10 Farmer’s Markets by USA Today. It has come a long way since its humble beginnings 1998. The Market started as a handful of vendors in an alley next to the Chicago Theater and has since grown into the best and biggest farmers market in Chicago with more than 60 vendors and 175,000 visitors per year. 


Monday, September 14, 2015

Bittersweet Pastry Shop's Judy Contino Announces New Managing Partners

Chef Mindy Gohr and Esther Griego to assume management of Chicago landmark

Gohr and Griego will continue to serve Bittersweet's fiercely loyal customer base with their longstanding popular pastries while also introducing some new and exciting creations.
Judy Contino, 2015 James Beard Outstanding Baker Award nominee and founder of Bittersweet Pastry Shop, today announced the addition of new managing partners Mindy Gohr and Esther Griego. Gohr and Griego will assume the responsibility for all day-to-day operations at Bittersweet, while Contino will remain as a partner and guiding influence on the pastry shop.
"I couldn't be more excited to pass the torch to these two incredibly talented women," Contino said. "I am confident that with their enthusiasm and passion, Mindy and Esther will ensure that Bittersweet's quality and consistency endures for generations to come."
Mindy Gohr began her career at Bittersweet in 2005 under Contino's tutelage, and has been the pastry chef since 2011. Known for her distinctive and unique cake designs, Gohr will continue to uphold the quality and long tradition of excellence for which the pastry shop is known. Esther Griego, who is Contino's niece, brings more than 12 years of experience in marketing, management and hospitality to the role. Griego will focus on enhancing Bittersweet's retail operations, expanding the pastry shop's cafe offerings, and developing the brand's regional and digital presence.
"I'm incredibly grateful for all that Judy has taught me over the past decade," Gohr said.  "She's helped to shape me as a chef, and I look forward to applying everything I've learned when creating new and delicious pastries for our patrons."
Bittersweet Pastry Shop has been a beloved institution in Chicago's Lakeview neighborhood for nearly 25 years. Gohr and Griego will continue to serve Bittersweet's fiercely loyal customer base with their longstanding popular pastries while also introducing some new and exciting creations.
About Bittersweet Pastry ShopLocated at 1114 West Belmont Avenue, Bittersweet is Chicago's premier European-style pastry shop and cafe, serving extraordinary confections and custom-built cakes for every occasion. Founded by award-winning pastry chef Judy Contino in 1992, Bittersweet sets the standard for fine pastries in Chicago. Find us on Facebook.

Friday, September 4, 2015

Prairie Grass Cafe Aims to Promote Sustainable Fishing, One Fish Fry at a Time



Chef/Owners Sarah Stegner and George Bumbaris of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) have introduced a delicious way of keeping a beloved Midwestern food tradition alive while doing something noteworthy for sustainability. Their just launched Prairie Grass Fish Fry lunch and dinner on Thursdays and Fridays will be a throwback to the weekly Fish Fry tradition, but with a sustainable and artisanal chef's touch.

Currently the Prairie Grass Fish Fry, priced at $28, will feature Batter Fried Wild Alaskan Black Cod with Fish Fry 300Potato Wedges, served with Peach and Corn Slaw. The menu will change weekly depending on fish availability and seasonality of ingredients, giving guests a good reason to return frequently. The black cod is pot caught in Petersburg, Alaska which is on the "green list" from Monterey Seafood Watch.

"George and I want to express our commitment to sustainable fishing while giving our lunch and dinner guests a special treat twice every week," said Stegner. "We know how much people on the North Shore love their Fish Fry, complete with potatoes and other goodies, so we're serving it on Thursdays and Fridays. The best news is that it's delicious. The second best news is that at Prairie Grass Cafe we're using only sustainable fish and fresh locally farmed ingredients when possible. It's a winner on several levels."

Why Raise Awareness about Sustainable Fishing?
"Our Fish Fry program can help raise awareness about sustainable fishing, and so it is something we're going to aggressively promote," said Stegner.

According to Oceana, the not-for-profit advocacy and research organization (usa.oceana.org), the primary trend to reverse is global overfishing, which is destroying the environment at a much higher rate than we once anticipated, and it is unsustainable. Overfishing occurs when the number of fish removed from their habitats is greater than their reproduction rate. This causes entire species of fish to die off, leading to drastic deterioration of our marine and, ultimately, our terrestrial ecosystems. Ocean acidification, caused by a range of industrial processes, is another major issue facing our marine habitats.

According to National Geographic, commercial fishing removes more than 170 billion pounds of wildlife from the sea each year. This rapid removal has caused 80% of the world's natural fisheries to be in a state of collapse. The three main fish used in fish fries are cod, haddock, and flounder. But overfishing of these mainstream commercial species during the past decade has resulted in a 95 percent drop in these populations.

"That's why Prairie Grass Cafe is using Wild Alaskan Black Cod," said Bumbaris. "It is one species that is not being overfished. We will continue to use sustainably fished species as our Fish Fry program continues."
Stegner and Bumbaris are active supporters of the Right Bite, the Shedd Aquarium's conservation program. The program's goal is to promote the consumption of responsibly and sustainably sourced fish so that our marine ecosystems, including the Great Lakes, remain sound. Many people, roughly 36 million in the U.S. and Canada, depend on the Great Lakes for food, home, livelihood, and clean drinking water.
The world's global marine ecosystems are also at major risk. The United States is the world's second largest seafood market and more than 90 percent of the seafood consumed in the United States is caught or processed overseas. Scientists have determined that if we continue to overfish our oceans and fresh water sources, there will be no seafood left by the year 2048. We need to choose sustainable seafood options to promote healthier ecosystems and protect marine life.

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Tuesday, August 11, 2015

Lema Khorshid and Lisa Huber to Co-Chair BizOver™ Event this September at Neiman Marcus Michigan Avenue



9th Annual Event Brings Together Chicagoland Professionals
to Network and Indulge in Mini Makeovers

Lema Khorshid of Fuksa Khorshid LLC, a leading law firm in River North, and Lisa Huber of Berkshire Hathaway in Chicago, will be co-chairing the 9th annual BizOver™ event at Neiman Marcus on Michigan Avenue. The bi-annual beauty and networking event will be held 5:30 pm to7:30 pm Wednesday, September 16, and brings together male and female professionals and entrepreneurs to indulge in an evening of pampering, networking, style coaching, cocktails and light hors d'oeuvres.

BizOver™ attendees will have the opportunity to meet nearly 200 professionals from diverse fields around Chicagoland while enhancing their beauty and wellness. Female guests will receive BizOver™ makeovers and mini manicures, while male guests will receive skin consultations, hair styling, and fragrance sampling.

“Hard working business people need to put aside some time for self-appreciation, and to reassess that they are putting their best foot forward in both their professional and personal life,” said Lema Khorshid, founder of BizOver™. “This event provides a platform to not only meet new people, but to adopt a more holistic outlook on your everyday mantra – by looking and  feeling good, you’ll be able to do more good, and project a more confident image to the world.”

Co-hosts of this year’s fall event include Eloise D. Bahrmasel, Laura Cripe, Donna Gutman, Behice Ece Ilhan, Shannon Painter, Megan Puzen, Rania El-Sorrogy, Trisha Squires, Jennifer Ublasi, Nicole Vasquez, Amy Wolf, and Jaime Zwierzynski.

Early bird tickets are $40 until Monday, September 7 at 5pm. Regular price tickets are $60 until Tuesday, September 25, or $65 cash at the door. To purchase tickets please visit: https://www.eventbrite.com/e/bizover-september-2015-tickets-17603269854

Friday, July 24, 2015

Sweeten National Milk Chocolate Day Tuesday, July 28 with Milk Chocolate Pudding from Luella’s Southern Kitchen

Milk Chocolate Bread Pudding ($6)
Photo credit: Cindy Kurman, Kurman Communications, Inc.
Craving some sweet, melt-in-your-mouth milk chocolate? If the answer is “yes,” then we have some good news for you! Tuesday, July 28 is National Milk Chocolate Day, and what better way to satisfy your milk chocolate craving than with a heavenly serving of Milk Chocolate Bread Pudding at Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196). Add a performance of contemporary jazz from guitar wiz Lee Alec Barrie from 6:30 – 8:30 p.m. and you have quite the Tuesday night party!

Not only is Luella’s Milk Chocolate Bread Pudding ($6) handcrafted by Owner/Chef Darnell Reed himself, but it is served with a scrumptious strawberry jam anglaise and homemade praline ice cream. Chef Reed knows just what it takes to make this bread pudding melt in your mouth, just like any piece of milk chocolate would. The Milk Chocolate Bread Pudding is usually served during brunch, but Chef Reed is making an exception for the holiday and will be offering it all day on Tuesday, July 28.

What makes milk chocolate special is the addition of one of the following: liquid milk, milk power, or condensed milk. One of the most closely-guarded milk chocolate recipes belongs to Hershey’s, but Luella’s ingredients are no secret. To find out what makes their Milk Chocolate Pudding so delicious, head over to Luella’s Southern Kitchen and have a taste for yourself!
 
About Chef Reed
Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.Darnell Reed headshot by Cindy Kurman cropped horizontal 300 pixels w border

About Luella’s Southern Kitchen
Luella’s Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago’s Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella’s serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 
3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.


About Lee Alec Barrie

Lee Alec Barrie is an accomplished contemporary jazz guitarist and guitarist synthesist who has been setting the mood for audiences for years with his creative mix of contemporary jazz, smooth jazz radio hits, instrumental pop and romantic bossa nova, backed by fully arranged recorded accompaniments. 


Monday, July 13, 2015

Honor Two American Culinary Classics with Luella’s Southern Kitchen on July 14: It’s Time for National French Fry Day and National Mac & Cheese Day

Foods so delicious and quintessentially American are honored with their own food holidays, and nothing says “America” quite like a serving of crispy French fries or a generous helping of mac & cheese. Celebrated one right after the other, National French Fry Day is July 13, and National Mac & Cheese Day is July 14. Whether you eat them as an entrée, side or afternoon snack, both are guaranteed to hit the spot. At Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196), Owner/Chef Darnell Reed gives some southern flair to the American classics. 

French fries are anything but traditional at Luella’s Southern Kitchen. Reed prepares his fries with a lemon and Cajun 
soft-shell-crab-po-boy-kci_6047 w border
seasoning, giving them the southern spin they need to complement his dishes. At Luella’s, French fries come as a side with multiple dishes. They accompany the Pimento Cheeseburger ($11), the Soft Shell Crab Po’ Boy ($15), and the Fried Green Tomato BLT ($11). And don’t worry, Luella’s hasn’t forgotten about the kids! A side of fries ($3) is included on the kids menu, but you don’t have to be a kid to enjoy them. 

Reed also puts a Southern twist on the beloved mac & cheese. His BBQ Brisket Mac & Cheese ($11) expands on the classic dish with the addition of tender brisket cooked to perfection, a creamy Mornay sauce and buttered bread crumbs. You haven’t truly experienced mac & cheese until you taste it prepared like this. 

This year, don’t be a small fry! Head over to Luella’s Southern Kitchen and celebrate National French Fry Day and National M
ac & Cheese Day like you’re below the Mason-Dixon Line. Luella’s is closed on Mondays, so you will have to pack in both celebrations into one day on Tuesday, July 14. And if you like what you taste, check out the BBQ Brisket Mac & Cheese recipe below. Whip it up for friends and family to keep the festivities going all summer long. 


Luella’s Southern Kitchen BBQ Brisket Mac & Cheese
Chef Darnell Reed

Ingredients for Mac and Cheese:
  • 3 oz heavy cream). 
  • 3 oz cheese sauce (recipe for sauce below)
  • 1 slice American cheese
  • 3 oz barbecue brisket
  • 6.5 oz cooked pasta
  • 1.5 T barbecue bread crumbs
  • Salt and pepper to taste
Instructions:
Place the heavy cream, cheese sauce and American cheese in a pan and bring to a simmer. Add the brisket and continue to simmer until the meat is heated through. Add the pasta and season it with salt and pepper. Toss the mixture, letting the sauce continue to form and thicken until it coats the pasta evenly. Season more, if necessary, or serve with toasted bread crumbs.
brisket-mac-and-cheese-kci_6070

Ingredients for Cheese Sauce: 
  • 6 oz butter
  • 6 oz all-purpose flour
  • 2 T mustard powder
  • 2 tsp paprika
  • 2 cups chopped Spanish onion
  • 4 bay leaves
  • 1 gallon of whole milk
  • 12 oz mascarpone cheese
  • 6 oz shredded Parmesan cheese
  • 6 oz grated Romano cheese
  • 1.5 pounds American cheese
  • Salt and freshly ground black pepper to taste

Instructions:
Melt the butter in a medium heavy saucepan over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally for two or three minutes. Sprinkle the flour and cook for one to three minutes, stirring constantly so the roux doesn't brown. Whisk constantly. Add dry mustard, paprika, bay leaves and milk until no visible lumps. Turn heat to low and bring to a slow simmer, whisking occasionally. Continue to simmer and whisk until you achieve nappe consistency. Remove the sauce from the heat and season to taste with salt and pepper. Strain sauce, add cheeses and whisk to melt cheese.

Ingredients for Barbecue Spice for Brisket:
  • 1 cup light brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup chili powder
  • 1/4 cup paprika
  • 2 T granulated onion
  • 2 T granulated garlic

Instructions:
Mix all ingredients in a robot coupe for about 15 seconds until they are mixed evenly. Store in a cool, dry place, covered. (NOTE: This is enough rub to season one brisket up to 12 pounds.)

Instructions for Brisket: 
Rub the brisket all over with the barbecue seasoning mix. Smoke the fat side up at 215 degrees for about 12 hours, or one hour and 10 minutes per pound at the same temperature.

Darnell Reed headshot by Cindy Kurman cropped horizontal 300 pixels w border
About Chef Reed
Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.
 
About Luella’s Southern Kitchen
Luella’s Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago’s Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella’s serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website atwww.luellassouthernkitchen.com.

Photo credit: Cindy Kurman, Kurman Communications, Inc.