Celebrate Father’s Day with Brunch and Dinner at Prairie Grass Cafe in Northbrook

Looking for the perfect Father’s Day gift? Treat Dad to a family celebration and delicious brunch buffet from 10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.


Guests will have a variety of delicious options to satisfy any craving. There will be made to order options including an omelet and crepe station. The feast continues with a terrific selection of salads including a Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles followed by a Dad-favorite Ancho Marinated Skirt Steak or a Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms and much more! For the grand finale, a variety of pastries and desserts will be offered including mini crème brûlées and a warm berry crumble.Omelette Station

For Father’s Day Brunch and dinner reservations, call 847-205-4433.




Father’s Day Brunch Menu
June 19th, 2016, 10 a.m. to 2 p.m.
$48 Adult/$18 Children age 10 and under
Dinner Hours on Father's Day
5 p.m. to 8 p.m.
(tax, gratuity and beverage not included)

    Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
    Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles
    Grilled vegetable platter with basil remoulade and balsamic reduction
    Roasted Trio of Cauliflower with Spicy Sauce
    White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs 
    Sliced-to-Order Ancho Marinated Skirt Steak
    Sautéed Pink Shrimp with Leeks, Poblano Peppers, and Cilantro
    Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms
    Roasted BBQ Pork with Platter of Homemade Biscuits
    Oven Roasted Potatoes
    Warm Pesto Green Bean Salad
 
    Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
    Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
    Waffles made to order, maple syrup
    Applewood Smoked Bacon / Homemade Breakfast Sausage    Mini breakfast pastries
    Mini Chocolate Croissants
    Cantaloupe, honeydew, watermelon, and pineapple
    Mixed berries
    Mini Crème Brûlées
    Chocolate cup cakes
    Warm berry crumble
    Strawberry cream pie


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 a.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 prairiegrasscafe.com. Follow Prairie Grass Cafe news at newsline360.com/prairiegrasscafe and on

Facebook at Facebook.com/PrairieGrassCafe.

Coffee Rolls lowres300Shepherd’s Pie

10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.

Prairie Grass Cafe Chefs in Northbrook IL Share Favorite St. Patrick’s Holiday Recipes

Looking for something new this St. Patrick’s Day? Prairie Grass Cafe (601 Skokie Blvd., Northbrook, 847-205-4433) chefs George Bumbaris and Sarah Stegner are offering a number of specials and have shared two unique recipes that will liven up your St. Patrick’s celebration. Their Northbrook, IL restaurant features New American food with a creative flair using mostly local and sustainable products. Try their Corned Beef Hash with Root Vegetables ($10.50) at brunch on Sunday, March 16 or their Corned Beef on Buttered Rye Bread with Crunchy Cabbage Slaw ($9.50) at lunch on Monday, March 17. Prairie Grass also will feature traditional Corned Beef and Cabbage ($21) at dinner on the 17th.

These recipes are sure to become your annual St. Patrick’s Day holiday favorites. You can learn more about Prairie Grass Cafe by visiting its website at prairiegrasscafe.com.

Corned Beef Hash with Root Vegetables
By Chef George Bumbaris and Chef Sarah Stegner
Serves 4 peopleIncorporating local ingredients in a traditional recipe adds new flavor and taste to an old favorite. In this we used heirloom squash and parsnips in the corned beef hash.

Ingredients:
2 cups cooked corned beef
¼ cup Jalapeno peppers
¼ cup Heirloom Squash
¼ cup Onions
¼ cup Parsnips
1 eggs
2 Tbsp Olive oil
Salt and Pepper


(1/4 cup of each) Dice the vegetables evenly and sauté in a little olive oil with salt and pepper until each vegetable is tender. Then Mix together with 2 cups ground corned beef. Add 1 raw egg. Form into 4 small patties.

In a medium size skillet cook the patties until golden brown on both sides.
Cook 4 farm eggs sunny up. Add salt and pepper. Slide the egg on top of the golden patty and serve hot.

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Corned Beef on Buttered Rye Bread with Crunchy Cabbage Slaw
By Chef George Bumbaris and Chef Sarah Stegner
Serves 2 people(Even late in the season we are getting local red cabbage. This hearty vegetable adds crunch and vibrancy to the sandwich)

Ingredients:
8 ounces lean sliced corned beef per sandwich (1 lb of sliced corned beef for 2)
4 slices Rye Bread
2 Tablespoons sweet butter
1 cup red cabbage thinly sliced
½ cup julienned carrots
¼ cup sliced celery stalks
To make the vinaigrette:
2 Tablespoons sherry vinaigrette
¼ teaspoon grain mustard
Honey to taste
And 2 Tablespoons Olive oil
Salt and fresh ground black pepper

Method:
Spread the butter on one side of the rye bread and toast on the one side under the broiler. Put the crisp side facing out and the soft side put the corned beef.
Mix the vinaigrette together. Mix the vegetables together and add the vinaigrette. Put on top of the sandwich.

This simple straight forward sandwich adds the crunch of a crisp red cabbage slaw with a bit of sweetness from the honey and tang from the mustard.

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