Wednesday, June 17, 2015

Prairie Grass Cafe to Host Generous Father’s Day Brunch Buffet on June 21

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Sarah and George courtesy of Cindy Kurman_300 copy

Chef/Owners Sarah Stegner and George Bumbaris at Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) are celebrating dads this Father’s Day with their annual, and very popular, Father’s Day Brunch, served from 10 a.m. to 2 p.m., Sunday, June 21. The buffet is priced at $48 per person for adults and $18 per person for children aged 10 and under (tax, gratuity and beverage not included).

“We are honoring dads this Father’s Day with our brunch,” said Stegner. “We’re letting dad take a step back from the grill this year and relax with a lovely brunch the whole family will enjoy.”

 photo credit: Cindy Kurman, Kurman Communications, Inc.

Father's Day Brunch

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For every guest, Father’s Day Brunch will begin with Prairie Grass Cafe’s “PGC Benedict,” Poached Egg with Spinach and Roasted Tomato Hollandaise. That’s only the beginning, for the buffet spread is abundant, featuring a wide selection of delicious appetizers, salads, entrees and dessert. Included on the buffet menu are:

  • Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
  • Citrus, Almond, Cucumber, Avocado and Arugula Salad with Lemon Honey Vinaigrette
  • Grilled vegetable platter with basil remoulade and balsamic reduction
  • Asian Tuna Salad – Bok Choy, Soy-Sesame Sauce
  • Fresh Farmer’s Cheese with Honey-Nut-Fig Compote; Toasted Fruit Bread
  • Sliced-to-Order Ancho Marinated Skirt Steak
  • White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs  
  • Slow Roasted Salmon topped with Balsamic Glazed “River Valley Ranch” Mushrooms 
  • Roasted BBQ Pork with Crisp Potato Wedges
  • Warm Pesto Green Bean Salad
  • Chicken Pot Pie
  • Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
  • Waffles made to order, maple syrup 
  • Applewood Smoked Bacon / Homemade Breakfast Sausage

Brunch Dessert Buffet
  • Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
  • Bread station
  • Mini breakfast pastries 
  • Mini Chocolate Croissants
  • Cantaloupe, honeydew, watermelon, and pineapple
  • Mixed berries
  • Mini Crème Brulees
  • Chocolate cupcakes
  • Warm berry crumble
  • Strawberry cream pie

Father's Day DinnerFor dinner, guests can order from the regular Prairie Grass Cafe menu as well as from their specialsFathers Day Steak 300 menu including a refreshing Rhuba-rita made with local Rhubarb, Cointreau and Hornitos Tequila ($11); Grilled "Creekstone" All-Natural Angus New York Strip with Roasted Carrots and Spring Onions ($39) or
Grilled Wild Alaskan Salmon with Warm Pesto Asparagus Salad ($36). Reservations are recommended by calling 847-205-4433. 

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season.  For more information or to make a reservation, please call (847) 205-4433 or visit

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Tuesday, June 16, 2015

Make Mom Proud on National Eat Your Vegetables Day Tomorrow with Veggies from Green City Market

No matter your age or where you grew up, you can probably still hear your parents telling you to "EAT YOUR VEGETABLES!" Luckily for mom and dad, there is a national holiday that echoes their wishes.

Tomorrow (June 17) is National Eat Your Vegetables Day, and there is no better way to celebrate than with fresh, delicious, sustainable veggies from Green City Market.

Located in Chicago’s Lincoln Park (approximately 1817 N. Clark), nationally-praised Green City Market is home to some of the finest farmers in the Midwest, all of whom are proud to present their best crops. The market is open from
7 am – 1 pm, so make sure to get there early and enjoy the best pick of the day.

There will be no shortage of  vegetables this Wednesday. Stop by Iron Creek Farm for lettuce, kale, cucumbers, and potatoes, or head over to Leaning Shed Farm, featuring sugar snap peas, red beets, and cabbage. Marigold Hill Organics will have green onions, baby greens, Napa cabbage, radishes, lettuce, and kale. Swing buy Tomato Mountain, a farm that is not bringing what you may think (tomatoes aren’t in season, and besides, they’re technically a fruit!). They will have lettuce, turnips, kale, and bok choy. Finally, fulfill all of your mushroom needs with River Valley Ranch, selling mushrooms such as Portabella, Crimini, White Button, Shiitake, and Oyster. No matter what your favorite veggies are, there is no doubt that you will be able to find them.

If you can’t make it to the market on Wednesday, don’t fret. Green City Market offers two Saturday markets: The Lincoln Park market, open from 7 am – 1 pm, and Green City Market Fulton (799 W. Fulton Market), open from 8 am – 2 pm. There is going to be an abundance of veggies with your name on them, and we hope to see you there.

Luella's Southern Kitchen Owner, Chef, New Dad Darnell Reed is Hosting Father's Day Brunch with a Special Meaning

Luella's Southern Kitchen, Chicago's new go-to place for authentic southern cooking (4609 N. Lincoln Ave.; 773-961-8196), will host a spectacular Father's Day Brunch on Sunday, June 21, from 10 a.m. to 3 p.m. Chef/Owner Darnell Reed understands just how important Father's Day truly is; he became a dad to daughter Jazani only a week after he opened Luella's in February. This Father's Day has a special meaning to him, and it is his first, and he has set out to make food that honors dads just like him.

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Featured on the exquisite brunch menu are some southern grill favorites: Smoked Spare Ribs ($12) slathered in Sorghum BBQ Sauce and complimented with buttermilk Johnny Cakes, BBQ Pulled Pork and Biscuit Sandwich ($11) topped with a farm fresh egg, and a Pimento Cheeseburger ($11), a Slagel Farms burger with pimento cheese, topped with an egg sunny side up, on a brioche bun, and served with Creole seasoned fries.

Other delicious dishes on the spring brunch menu are Cream Cheese and Praline Pancakes ($10), buttermilk pancakes served with fresh blueberry compote; Chicory Coffee French Toast ($11) made with coffee crème brulee batter and served with fresh berries; Southern Benedict ($11), prepared with braised Slagel Farms pork, poached farm eggs, Crystal hollandaise, and served over a freshly baked buttermilk biscuit; Andouille Sausage Quiche ($12), an Andouille sausage quiche made with Romano cheese, caramelized leeks, and farm eggs. There is also the customer-favorite Bourbon Chicken and Waffles ($12), made with a Liege waffle and served with bourbon maple syrup. Another popular dish is the savory Shrimp and Grits ($15), New Orleans BBQ shrimp served with cream cheese grits.

Or try one of Luella's outstanding salads: the Kale Ambrosia ($11) prepared with citrus segments, pineapple, goat cheese, candied pecans, toasted coconut, fresh basil and lime vinaigrette; and a new spring creation, Watermelon Salad ($11), with benne seeds, arugula, and sorghum vinaigrette.
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Luella's hasn't forgotten the kids: They will love the Mickey Mouse Pancakes ($3), fresh buttermilk pancakes with Mickey's face!
And what Father's Day celebration is complete without some delectable Southern desserts? Try the Milk Chocolate Bread Pudding ($6), served with strawberry jam Anglaise and praline ice cream; the Beignets ($5), fried dough pillows with a generous dusting of confectioners' sugar; or the Strawberry Shortcake ($6), fresh strawberry compote, buttermilk biscuit, and vanilla bean whipped cream. Make sure to wash it down with Luella's house-brewed Seasonal Apricot Iced Tea or Sweet Tea ($2, complimentary refills). Luella's is BYOB, and there is no corkage fee.

"Becoming a father was the greatest thing to ever happen to me. I love and cherish my daughter, and I am looking forward to my first Father's Day," said Reed. "This Father's Day is special to me, and I am looking forward to honoring other dads. And there is no better way to honor someone than with a delicious Southern feast."
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 at

Photo credit: Cindy Kurman, Kurman Communications, Inc.

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Monday, June 15, 2015

Maxwell's at the Club has a Fabulous Father's Day Brunch Planned

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Maxwell's at the Club, located in the East Bank Club at 500 N. Kingsbury St. (telephone: 312-527-5800, ext. 301), is hosting their final brunch of the season, Father's Day Brunch, from 10 a.m. to 2 p.m., Sunday, June 21. The price is $45 for adults and $15 for children age 10 and under. 

The buffet, which is open to the public, boasts a wide-range of options, including prime rib, roasted rack of lamb and roast turkey carving stations, an omelet bar, a waffle bar and assorted pastries, as well as a variety of appetizers, salads and entrées. Father's Day Brunch is an admirable way to honor the wonderful fathers in your life. Because this will be the final Maxwell's brunch of the season, demand will be high and reservations are needed.

Father's Day 2015
Sunday June 21st
10:00am- 2:00pm

Chilled Shrimp Cocktail with Cocktail Sauce and Lemon
Chilled Poached and Roasted Salmon, mustard Sauce
Lox and Cream Cheese
Sliced Tomatoes and Red Onions
Toasted Bagels
Cream Cheese and Chive Cream Cheese
Seasonal Fresh Fruit and Berries
Caesar Salad
EBC Salad, tomatoes, cucumbers, hard-boiled egg, blue cheese dressing
Mesclun Greens, herb vinaigrette
Pasta Salad
Blackened Chicken Salad, corn and black beans
Caprese Salad
Quinoa Salad with Berries and Watermelon, lime vinaigrette
Farro Salad with Peas and Mint
Shrimp and Jasmine Rice Salad
French Potato Salad 

Roast Prime Rib of Beef, au jus and horseradish sauce
Roast Turkey, cranberry sauce and honey mustard
Roast Rack of Lamb, mint jelly

Pork Sausage and Chicken Sausage
Breakfast Potatoes
Eggs Benedict
Sour Cream Pancakes/Chocolate Chip Pancakes
Maple Syrup, Berry Topping and Whipped Butter
French Toast with Caramel Apples 
Spicy Chicken Beignets, Buffalo Sauce and Blue Cheese Dressing
Seafood (See Chef)
Roasted "Green Market" Vegetables and Potatoes
Chicken Marsala Ravioli

Breakfast Pastries and Desserts

"Brunch at Maxwell's is a tradition beloved by many. We look forward to honoring dads with our Father's Day Brunch celebration," said Mike Romano, Food and Beverage Director for the East Bank Club.

Reservations are necessary for Father's Day Brunch, and cancellations must be made 24 hours before reservation time to avoid a cancellation fee. Cancellations made without 24 hours notice will result in a $10 fee per person for members and a $15 fee per person for nonmembers. To make reservations, please call (312) 527-5800, extension 301, or schedule your table online

Chefs Sarah Stegner and George Bumbaris on being a mentor and friend to many a rising star chef

In February 2012, Chicago chef Beverly Kim was in the midst of her amazing run as a contestant onBravo’s Top Chef television series. Kim had made it all the way to the episode before the finals, with only five competing chefs remaining. Unbeknownst to her, the show’s producers had brought in the contestants’ mentors to serve as coaches for the episode’s competition. 

When Chef Sarah Stegner, co-owner of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) walked out on stage, a wide grin came across Kim’s face. “Sarah was my first mentor, when I was 16, and I had no clue what fine dining was about—and I’m forever grateful,” Kim said to the show’s hosts. Then she turned to Sarah and said, with a tear in her eye, “Thank you for your tough love on me.”

Beverly Kim and husband-partner Jon Clark 300Kim’s sentiment on that day spoke volumes about the longstanding bond Sarah had forged with her young protégé sixteen years earlier. Kim was now 32 years old and on the fast track in her career. Fast-forward to 2015, and Kim’s new Chicago restaurant, Parachute, was a finalist as the James Beard Foundation’s Best New Restaurant of 2014. 

“My message to Beverly,” Stegner said to the Top Chef’s judges, “was that if you are passionate about something and you believe in it, it’s going to work for you.”

Beverly Kim is just one example of the role Stegner and her business partner, Chef George Bumbaris, have played in helping young chefs forge their own career paths. The relationship between Kim and Stegner began in 1998 when Kim worked in Stegner’s kitchen at the famed Dining Room at the Ritz-Carlton in Chicago. Sarah was the Restaurant Chef, and she was on her own career fast track. Stegner had earned a national reputation with two prestigious James Beard Foundation awards: Rising Star Chef in 1994 and Best Chef, Midwest, in 1998. Kim again worked for Stegner, in 2004, just after Stegner launched her very successful Prairie Grass Cafe.

Sarah and George courtesy of Cindy Kurman_300 copyAs a proud mentor, Stegner beams with pride at the accomplishments of her former protégé. “Beverly spent time and effort gathering skills and sharpening her style. When she was ready it happened,” she said.

Among Stegner’s and Bumbaris’ many professional passions, one of their most powerful commitments is to provide encouragement and support to young chefs. “George and I have worked together for thirty years, and we’ve always been there to encourage and support each other, and our staff as well. It’s part of our job. We have always held to the philosophy that you give them as much information, skills, understanding and exposure to all aspects of the business as you can. It’s about believing in people and supporting them. We’re proud of all the chefs we’ve mentored who have followed their dreams.”

Anselmo Ramirez 300 b.jpgOne Stegner/Bumbaris protégé with an accelerating career trajectory is Anselmo Ramirez, originally from Mexico, who spent two years in their kitchen. In addition to that he worked at Chef Rick Bayless’ Frontera Grill and was the opening chef at the Mixteco Grill, another very highly regarded Mexican restaurant in Chicago.
Ramirez will soon launch his own restaurant, the Ixcateco Grill (3402 W. Montrose, in one of Chicago’s hottest new restaurant neighborhoods, Albany Park). Ixcateco Grill, which opens in July, will be an exciting, intimate Mexican restaurant. Featuring authentic dishes from the central and southern regions of the country, this colorful, robust cuisine will be prepared with Ramirez’s masterful touch.
“I learned so much from Chefs Stegner and Bumbaris,” declared Ramirez. “They taught me how to manage people, to cook with the best local ingredients, and manage a kitchen.”
Perhaps the most notable chef to have come under Stegner’s and Bumbaris’ wing is Tyler Anderson,Chef Tyler Anderson photo courtesy James Beard Foundation 300chef/owner of Millwrights in Simsbury, Connecticut. Anderson worked for Stegner at The Dining Room at the Ritz-Carlton—Bumbaris at the time was the Ritz-Carlton’s executive chef and Sarah’s boss. 
Anderson followed Stegner and Bumbaris when they opened Prairie Grass Café. Eventually he moved on to enjoy a stellar career in restaurants such as Equinox in Manchester, Vermont, the Arabelle Hotel in Vail, Colorado and the Copper Beech Inn in Ivoryton, Connecticut. Millwrights is his brainchild, a contemporary American restaurant with a New England flavor and a mission of using ingredients from local farms and artisan producers. 

Anderson’s skills have earned nationwide acclaim. He has been twice nominated (2014 and 2015) for the James Beard Foundation’s Best Chef, Northeast award. He also was a winner of the TV show Chopped on the Food Network. Anderson cites Stegner, Bumbaris, and Charlie Trotter as major influences on his cooking style.

“Tyler is a force in the kitchen with great ideas, incredible stamina and meticulous execution,” said Stegner. “His passion for local sustainable product and serving the best products he can find is right on target.” 

Stegner did more than simply guide Anderson in honing his cooking skills. As co-founder of the Green City Market in Chicago, Stegner encouraged Anderson to get involved in Chicago’s vibrant sustainability community. The many chefs, farmers and purveyors who have embraced this movement also have influenced Anderson’s culinary direction. 

Anderson attributes his career growth to Stegner. “Before I started working for Sarah, I wasn’t certain that being a chef was my true calling,” said Anderson. “It was Sarah who made me fall in love with cooking.” Today, Anderson is as strongly committed to mentoring as Stegner and Bumbaris. “When a chef is very busy, it’s easy to put mentoring off to the side,” he explained, “but I believe it’s really important. You have to make time to mentor your staff, not only for their sake but also to build your legacy. Today’s best chefs, in my opinion, are those who learned from great chefs before they went on to do their own thing.”
Bruce Sherman photo courtesy James Beard Foundation 300
Another James Beard award winner, Chef Bruce Sherman of North Pond (2610 N. Cannon Drive in Chicago), also worked with Stegner and Bumbaris at the Ritz-Carlton. “Bruce’s accomplishments are due to his exceptional talent and lots of dedication and hard work,” said Stegner. “He is strongly committed to sustainability and has been one of Chicago’s leading voices in promoting this movement.” 

Years ago, Sherman came to the Ritz-Carlton with a diverse background and strong culinary experience. After he had had worked his way through her kitchen at the Ritz-Carlton, Stegner encouraged him to find a spot where he could shine as the executive chef. North Pond has been such a place and it’s one of Chicago’s most beloved restaurants. “Throughout the years, we have remained close friends and I have tried to be a source of information, encouragement and support to Bruce, and vice versa,” she said.

Jared Batson photo courtesy Green City Market 300Jared Batson, owner of Nomad Pizza in Chicago, has quickly established himself as one of Chicago’s foremost young pizza masters. His mobile word burning pizza oven can be found twice a week at Green City Market, where the line for his delicious Neapolitan-style pizza is long, but worth the wait. 

Stegner was first introduced to Batson through his relative, Pascal Vingau, who was the Executive Chef at the Ritz-Carlton and Stegner’s boss before Bumbaris took over the role. When Batson began his culinary career, Vingau introduced Batson to Stegner. Batson was a perfect fit for Prairie Grass Cafe, where he spent a year and a half. Later, Batson attended the famed Ballymaloe Cookery School in Ireland. It was there that he came up with his entrepreneurial vision to begin a pizza business. His hand-crafted artisan pizzas are made from one hundred percent local and organic ingredients and they are prepared with a masterful touch.

“Jared is someone who is easy to root for,” said Stegner. “He was a very dedicated and hard-working chef in our kitchen and remains as passionate, talented, and amiable as ever. What’s more, he brings great culinary creativity to his pizza. We’ve been thrilled to support him through the formative stages of his business. We fully expect to see Jared succeed in a variety of exciting challenges as his career progresses.”

"Both Chefs, Sarah and George, have without a doubt shaped the way I cook and approach food today," said Batson. "They provided me with my first true opportunity to jumpstart my career in a professional kitchen and continue to mentor and guide my work to this day. Without them, many doors would have never opened." 
 Sotero Gallegos photo courtesy French Pastry School 300
Executive Chef Sotero Gallegos at La Sardine (111 N. Carpenter, Chicago; 312-421-2800) is another veteran of the Ritz-Carlton kitchen, having served as Stegner’s sous chef at The Dining Room. Born in Mexico, Gallegos built his career at Jean-Claude Poilevey’s La Fontaine, a fashionable French bistro in Chicago, where he worked for 13 years. In 1993 he moved to the Ritz-Carlton where he worked for both Bumbaris and Stegner. In 1998, Poilevely invited Gallegos to become the executive chef at his new La Sardine, and Gallegos has been there ever since.

Stegner and Bumbaris strongly believe that if they can help young chefs and encourage them to follow their dreams, then they will have made a big difference in their career lives. “As chefs,” said Stegner, “we are truly part of a larger restaurant family and we need to look out for each other. The restaurant business is a demanding one and without mutual support and encouragement from culinary mentors, chefs can easily put aside their dreams. That would be everyone’s loss.”

About Prairie Grass Cafe
Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. Prairie Grass Cafe currently serves lunch Monday - Friday 11 a.m. to 2 p.m. and dinner Monday through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 p.m. to 2 p.m. Light fare is available in the bar Monday through Friday 2 p.m. to 5 p.m. For more information or to make a reservation, please call (847) 205-4433 or visit

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Saturday, June 13, 2015

Soho House Chicago to Become 3rd Location for Green City Market Opening Tomorow - Sunday, June 14th

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Soho House Chicago


On Sunday, June 14th, Green City Market will open a third site at Soho House Chicago, located at 113-125 North Green Street. Open from 9 a.m. to 2 p.m., the market will take over the lot behind the House, between Halsted and Green Street every second Sunday of the month through October 11th.  

“We are delighted to be opening this market at Soho House Chicago,” said Melissa Flynn, executive director of Green City Market. “The Fulton Market District is a vibrant growing community.”

According to Sarah Stegner, co-president of the Green City Market board and chef/owner of Prairie Grass Cafe, “Green City Market gives our farmers and vendors the opportunity to personally connect to the public as well as to chefs, restaurateurs and other food organizations who regularly shop the market. Soho House Chicago has been an exemplary member of the community since its opening and we are delighted to have this partnership.”

“We are thrilled to be partnering with Green City Market,” explains General Manager of Soho House Chicago, Thomas Lennard. “Sourcing the best, locally grown ingredients is always a fundamental part of all of our restaurants. To be able to support the local farmers, many from whom we source ourselves, is an exciting opportunity. Food is about bringing people together, and we look forward to offering a space where the neighborhood and food community can connect." 

Green City Market is known as a national leader in supporting small family farms and promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products. It was recently named by USA Today in the top 4 such markets in the nation.

Green City Market Soho House Chicago will run 9 a.m. to 2 p.m. every second Sunday of the month -- June 14, July 12, August 9, September 13 and October 11.

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About Green City Market
Green City Market is a 501(c)(3) not for profit organization celebrating its 17th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.

Market crowd by ckurmanGreen City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserve the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine. For more information visit
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Friday, June 12, 2015

Grilling for Father's Day? Shop for Dad at Green City Market

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This Father’s Day weekend, skip the trip to the local grocery store. Instead, plan your meals and more at Green City Market. There is no better way to have a traditional Father’s Day than with delicious grilled meats and veggies that you know are sustainable and all-natural. Located in Chicago’s Lincoln Park neighborhood, Green City Market (7 a.m. to 1 p.m. every Wednesday and Saturday between Clark Street and Stockton Drive at approximately 1817 N. Clark), Green City Market Fulton in the Fulton Market District (799 W. Fulton Market at Halsted; 8 a.m. to 2 p.m. Saturdays only), and Green City Market Soho House, 113-125 North Green Street, Chicago (opening Sunday, June 14 and running 9 a.m. to 2 p.m. every second Sunday of the month through October 11) are filled with dozens of farmers and vendors stocked with fresh goodies the whole family can enjoy.

Let Dad fill his grill with meat bought straight from the farmers who raised it and with veggies picked the morning you buy them. While you’re there, pick up a copy of the Green City Market Cookbook and discover new ways to grill the classics. 

The Green City Market Cookbook is a collection of recipes gathered from our entire community of customers, volunteers, farmers and Chicago chefs. Each recipe was carefully selected by a team of culinary professionals and features the main crops of each season, and the story behind the recipe from each contributor.

The culinary talent of The Green City Market community is what makes this book unique. It's like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season.

GCM Cookbook is available at the market as well as on the Green City Market website The cost is $24.95.

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What's in it?
  • Over 90 seasonal recipes based on ingredients from the market.
  • Appetizers, entrees, soups and desserts for each season.
  • Over 100 photos of the delicious dishes and their key ingredient so you know what to look for at the market.
  • Each recipe features a short story submitted by the recipe's author about why the recipe is special to them.
Buy Dad and the Family Tickets to the Green City Market BBQ Thursday, July 16
Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m. Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene. It makes the perfect father’s day gift for the foodie dad in your life.

All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restaurants creating culinary magic. In addition to food, 50 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets are available through Brown Paper Tickets and at the Green City Market on Wednesdays and Saturdays. Check the Green City Market website at General admission tickets are $125; individual VIP tickets are $250. For the first time this year, VIP tickets may be purchased in various quantities, making it easy for companies and families to enjoy the special treatment in groups of whatever table configuration they want. VIP ticket holders are treated to a special early VIP reception from 4:30 p.m. to 5 p.m. Guests are encouraged to purchase tickets early this year as this event has sold out in past years.

Summer Bean Salad with Sun Gold Tomatoes, Market Herbs, Smoked Trout, and Goat Cheese Dressing

I’ve been going to Green City Market twice a week since 1999. My thing is to get there before anybody else, just before it opens, around 6:00 a.m. At that hour, I might chance upon a special find or something in limited quantity: tiny mustard greens with flowers, baby sunchokes, or the first of the July tomatoes. The beans and tomatoes in this dish just happened to be sitting on Beth Eccles’ tables at the Green Acres Farm stand one day, and the idea leapt into my mind to do a light salad with smoked trout from Rushing Waters. These are the kinds of magical moments you search for as a chef; those that seem to happen at that early morning hour as you walk through the day’s harvest. —Jason Hammel, co-owner/chef, Lula Cafe; co-owner, Nightwood Restaurant

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Prep time: 30 minutes
Cook time: 1 minute
Makes 4 servings

2 ¼ teaspoons salt, divided
½ pound mixed pole beans, such as yellow, green, and haricots verts, etc.
2 small pattypan squash, sliced on a mandoline or very thinly sliced
2 radishes, sliced on a mandoline or very thinly sliced
½ cup yellow Sun Gold cherry tomatoes, quartered or halved
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar or champagne vinegar
¼ cup chopped mixed fresh herbs, such as tarragon, thyme, basil, and chives
¼ cup sour cream
¼ cup buttermilk
1 small shallot, minced
1 tablespoon honey
1 ½ teaspoons cider vinegar
1 teaspoon Dijon mustard
½ cup crumbled goat cheese
3 ounces smoked trout, broken into chunks

Cooking Instructions:
  1. Place a bowl of ice water next to the sink
  2. Fill a large stockpot with water and place it over high heat. Add 2 teaspoons of the salt and bring to a rolling boil. Add the beans and simmer for 30 seconds to 1 minute. Remove from the heat.
  3. Drain the beans and plunge them into the ice water bath to cool. Drain, pat dry with a paper towel, and cut the beans on the bias into ½-inch slices.
  4. In a large bowl, toss together the beans, squash, radishes, tomatoes, oil, red wine vinegar, and the remaining ¼ teaspoon of salt. Add the herbs and toss again.
  5. In a medium bowl, combine the sour cream, buttermilk, shallot, honey, cider vinegar, and mustard and mix well. Stir in the goat cheese.
  6. Spoon the dressing onto 4 serving plates. Top with the bean mixture and smoked trout and serve.
Reprinted with permission from The Green City Market Cookbook, Agate Publishing, 2014.

About Green City Market
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Green City Market is a 501(c)(3) not for profit organization celebrating its 17th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.
Market crowd by ckurman
Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserves the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.

Photo credit: Cindy Kurman, Kurman Communications, Inc.


Friday, June 5, 2015

Green City Market Fulton Opens Tomorrow with Special Appearance by Simon Majumdar

Green City Market Fulton, sister to the Green City Market in Lincoln Park, opens its second season this Saturday, June 6 at the southeast corner of Fulton and Halsted streets. Hours are 8 a.m. to 2 p.m. every Saturday through October. Green City Market is Chicago’s premier sustainable outdoor farmer’s market.
Green City Market Fulton shoppers 300Having a market so central to Chicago's burgeoning Fulton Market Innovation District is exciting," says Melissa Flynn, Green City Market's executive director.  "Green City Market is a perfect market partner for the district," said Sarah Stegner and Vi Daley, co-chairs of the Green City Market board. "We have a 17-year proven history in Lincoln Park. We are excited for the farmers to have an opportunity to increase the flow of local food to the community and thrilled that we've been asked back for our second season here."

Vendors will be selling organic and sustainable produce, vegetables and other goods14104905445_9d3ca1f880_o at the market. The growing Fulton Market District/West Loop is one of Chicago’s most popular and fastest growing neighborhoods. 

Confirmed Vendors include:
Bushel and Peck's
Co-op Sauce
Crumb Chicago
Green Acres Farm
Hillside Orchard
Hoosier Mama
Leaning Shed Farm
Mint Creek Farm
Nichols Farm and Orchard
Phoenix Bean
The Flower Garden
Tomato Mountain  

Simon Majumdaar Book Signing June 6Fed White and Blue 300
Simon Majumdar, a mainstay on The Food Network and known as one of its toughest critics, will be signing his new book, Fed, White and Blue: Finding America with My Fork, beginning at 10 a.m. June 6 at the Green City Market Fulton. Simon has appeared on numerous episodes of Iron Chef America, Beat Bobby Flay, The Next Iron Chef, Best Thing I Ever Ate, and Extreme Chef. He is a recurring judge on Cutthroat Kitchen.

About Green City Market
The mission of Green City Market is to improve the availability of a diverse range of high quality foods, connecting local producers and farmers to chefs, restaurateurs, food organizations and the public, and supporting small family farms while promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products.

Green City Market has been a destination for locals and visitors to Chicago since its inception in 1998. It has consistently been named in the top 10 of the nation’s best farmers markets by national publications such as USA Today, Bon Appetit, Travel & Leisure, Forbes, Shape, CNN, Huffington Post and US News, among others. 

For more information, visit Green City Market’s website at or call 773-880-1266.
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About Simon Majumdar

Simon Majumdar 300
At the age of forty, like so many other people, I realized that there had to
 be more to my existence than the 9-5 daily grind in book publishing that had filled the last twenty years of my life. Brought to the tipping point by a genuine mid-life crisis, the death of my mother and stressful changes in the work place, I quit my job and set out to fulfill my life’s ambition to “Go Everywhere, Eat Everything” beginning a journey which cost me most of my life savings, took me to thirty one countries in a little over a year and resulted in my critically acclaimed book, EAT MY GLOBE (The Free Press, 2009) Along the way, I not only ate thousands of meals, from the divine and delectable to the unusual and unpalatable, but also encountered hundreds of people. Some I knew through interaction on food websites and my own internationally popular food blog, and others I met along the way. What they all had in common was the fact that they welcomed this often weary traveler into their lives with incredible generosity and showed me the glories of their culture through the medium of food. This led to such extraordinary experiences as sharing the picnic lunches of passengers on the train from Marrakech to Casablanca, working with a team of meat enthusiasts at The American Royal, the world’s biggest barbecue competition and even sharing home cooked meals in places as far apart as Finland, China, Mongolia and Mexico.

While it was often a delicious trip, it was also an eye opening one as I found myself riding the rails in China, staring down gun toting security guards in Brazil and braving the scooter -thronged roads of Hanoi. In the end, this journey was not just about the experiences of food and travel, but also a journey into myself and a lesson about the next chapter in my life.

It is a lesson I am always keen to share and while my style might be irreverent at the very heart of my journey is a genuine and deep felt affection for people. It is an affection which the London Daily Telegraph says “really nourishes the soul”

In 2011, the UK Press Gazette voted Simon in at Number 20 on their list of the Top 50 Food & Drink Journalists. Also, in 2011, Esquire Magazine (UK) called Simon’s blog, DOS HERMANOS, the “Number 1 UK Blog That Restaurants Fear” and noted that “it’s still one of the most widely read – and best.” In 2010, Simon’s second book, EATING FOR BRITAIN, was published to acclaim. In it, he traveled throughout the UK to find out what British food — from Arbroath Smokies to Welsh Cakes to chicken tikka masala — reveals about British identity. Also, in 2010, Simon was selected as one of the three recurring judges for season three of The Food Network’s Next Iron Chef America. The show premiered in October of 2010 and led to over a dozen appearances on Iron Chef America as a judge and on Food Network’s Best Thing I Ever ate as a food expert. In 2012, Simon completed his third season of Next Iron Chef and had also a recurring judge role on two seasons of the hit Food Network show Extreme Chef. In 2009, GQ Magazine chose Dos Hermanos as one of the “100 Best Things In The World” calling it “Michelin starred food blogging.” In 2008, Simon was voted by The London Evening Standard as one of the 1000 Most Influential People in London.

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