Waterleaf: An Ideal Private Event Venue for Business or Social Occasions

Throughout its two-year history, Waterleaf restaurant on the campus of College of DuPage has become a sought-after venue for private events. Its exceptional food and service provided by a professional staff, paired with its beautiful flexible space, makes it an ideal spot for both corporate and social occasions.

"Waterleaf's spacious, natural ambiance, with a view overlooking a scenic lake, creates a comfortable, relaxed mood," says General Manager Jean-Pierre Leroux. "Business groups enjoy the space because it is perfect for meetings and celebrations. Social hosts like the fact that there are several different areas in the restaurant that can be used to orchestrate a milestone event such as a rehearsal dinner, wedding, baby shower or anniversary party."

Understanding that flexibility is key to providing a great event

Waterleaf goes to great lengths to accommodate each individual client. "No matter the style of the event, our staff takes the stress out of event planning and offers a memorable experience," says Leroux.

In a location that whisks you away from the hustle and bustle, Waterleaf's functional, intimate spaces create the perfect locale for daytime luncheons or evening gatherings. The physical space includes a bar/lounge area which can accommodate 20 people. The private/semi-private dining room accommodates 20-65 seated guests. The main dining room accommodates 120 people seated. Silverleaf, the corporate meeting room is a beautiful space for groups of 12 to 100 people. A state of the art audiovisual system is also available. All dining areas feature floor to ceiling windows that overlook a beautiful lake. An outdoor patio, available with propane heaters, and the lakefront grounds outside the restaurant are also available for private events.

Waterleaf's exceptional standards of food and service are a key reason why the restaurant has earned the praise of event planners. "We give our event guests the full Waterleaf culinary experience," says Leroux. "We offer them the same outstanding food and service our personal diners expect. For event planners, that means we will accommodate virtually all of their needs and create a comfortable yet professional atmosphere that acknowledges the importance of the event but doesn't feel stuffy or contrived."

Highest standards of food preparation and presentation

"When we host private events we maintain our highest standards of food preparation and presentation," says Executive Chef Nadia Tilkian. "Everything is prepared from scratch, using the freshest, best quality seasonal ingredients we can source. We do not take shortcuts for the sake of efficiency in serving a large group."

Menu planning is straightforward. Waterleaf uses several sample menus as starting points and then Chef Tilkian adapts the menu to meet the needs of the guests. "Some hosts want to serve special dishes or desserts, which we are more than happy to prepare," she says. "We also bend over backwards to meet the needs of people with dietary restrictions or food allergies." Events include full table service.

Waterleaf is a perfect setting for a wide range of occasions: meetings, corporate parties, new product launches, birthday parties, holiday parties, anniversary parties, engagement parties, bridal and baby showers, weddings and private wine dinners.

For more information about private dining at Waterleaf, please contact Corporate, Social Sales Manager Aaron Heitmann at Waterleaf by calling (630) 942-6881.

Oceanique Celebrates Julia Child’s 101th Birthday with a Lobster Dish that Julia Would Have Been Proud to Serve

Oceanique Restaurant in Evanston, Illinois (505 Main Street, Evanston, IL; 847-864-3435) will be participating in the 2013 Julia Child Bash sponsored by Chicago Originals ( www.chicagooriginals.com), from August 15-31, celebrating the 101th birthday of the famed French cookbook author and television icon. During this celebration, Oceanique is honoring the memory of Julia Child with their Wild Maine Lobster entrée (with tropea onion, basil potatoes, and yuzu-saffron), priced at $24.

"Julia Child was very fond of lobsters," says Chef Mark Grosz. "On her TV show, The French Chef , she described them as 'unique and beautiful, with a marvelous taste and really just like nothing else.' She also said that lobster was a 'special gastronomic experience.' We consider Julia to be marvelous and like no one else, a person who made French gastronomy a special experience for millions of Americans. That's why lobster is the cornerstone of our Julia Child 101th birthday celebration. We call our lobster entrée, simply, 'Wild Maine Lobster.' The dish includes tropea onion, basil potatoes and yuzu-saffron, and is priced at $24. We think Julia would have been very pleased with our lobster rendition."  

With roots in classic French culinary technique, Oceanique has evolved into a Contemporary Global restaurant. "It's an evolution of which we believe Julia, as a food adventurer, would have heartily approved," said Grosz. "We continue to use the freshest, locally available ingredients, clearly in the French tradition, and we use classic French techniques to bring out the wonderful flavor of the ingredients. What has changed at Oceanique, over the years, is our introduction of lighter ingredients into the menu and our greater use of fresh herbs, both of which reflect today's contemporary preferences. We've also been inspired by our global culinary travels and so you'll find ingredients from around the world."  

The highly acclaimed Oceanique has been voted the best seafood restaurant in the Chicago area by the Zagat Guide since 1993 and has earned the prestigious "Best Of" Award of Excellence from Wine Spectator every year since 1994. Wine Spectator has declared Oceanique as having one of the top 750 wine lists in the world.  

Oceanique recently celebrated its 25th anniversary by undergoing a complete re-design. The new, contemporary look is light, airy and comfortable, with new lighting that brings out the beauty of Chef Grosz's superb cuisine. Oceanique's ambiance remains relaxed and hospitable, making it the perfect setting for food and wine lovers. Additional changes include a new bar and lounge menu featuring shareable small plates.  

Oceanique, located at 505 Main Street in Evanston, Illinois, serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.  

March brings Spring and Easter Specials to Prairie Grass Café

(CHICAGO) March 2013 – North Shore restaurant Prairie Grass Cafe (601 Skokie Blvd. Northbrook, IL 847-205-4433) has designed specials for the month of March inspired by the spirit of the season. Chefs Sarah Stegner and George Bumbaris have created a an Easter Brunch Buffet, a spotlight dessert of the month and more.
 
March Featured Dessert of the Month

Beginning the first week of March, Prairie Grass Cafe will be serving a special treat: Homemade Profiteroles filled with Vanilla Bean Ice Cream and topped with a Valrhona Chocolate Sauce ($8.50). This decadent yet refreshing dish is served in sets of three, perfect to share or splurge on for yourself.
 
“Special Meals We Want to Share with You” Thursdays

Chefs Sarah and George want to cook their favorite meals and share them with you. Join them every Thursday in March for a tour of some of their favorite dishes. On March 21, Prairie Grass Cafe offers Roasted Squab with Lentil Ragout and mushrooms ($26). Lastly, for the final Thursday on March 28 dine on their version of Korean Short Ribs with mashed caramelized parsnips and char-grilled onions ($28).
 
Easter Brunch and Dinner Specials

For those looking for the perfect brunch spot in the suburbs, Prairie Grass Cafe will be a great place to spend the holiday. Easter Brunch begins at 10 a.m. and continues until 2 p.m. March 31.
Chefs Sarah Stegner and George Bumbaris will serve a scrumptious Easter Brunch featuring their Signature PGC Benedict along with a generous and delicious buffet. The brunch includes made-to-order omelets available in a range of toppings such as: homemade crumbled Maple Creek Farm Chorizo, poblano peppers, spring onions, mushrooms and more. Prairie Grass Cafe’s puts its own spin on traditional brunch favorites with the Applewood Smoked Maple Creek Farm Bacon, Honey Glazed Bone-In Ham and Deviled Farm Eggs. The house moussaka, with layers of eggplant, potato and braised lamb topped with béchamel sauce also is available. Additionally, crab cakes, fresh salads and a mix of breads complete the spread. To end on a sweet note, the dessert buffet features sliced fruit, Mom’s Homemade Banana Cream Pie and a Crêpe station with two sweet filling options. Price for adults is $45 and $15 for children under 10 years.
 
The restaurant also will be open for dinner, offering both the regular menu and Easter specials. The Easter specials start with an appetizer of Wilted Dandelion Greens with local bacon and Parmesan and balsamic reduction on crostini ($9). As a main course, guests can choose from Sautéed Red Snapper with citrus and fennel salad and a citrus butter sauce ($34) or Spring Lamb Kabobs with Arugula Peso and Basmati Rice ($28). The dessert course features a Carrot Cake with cream cheese frosting ($7). For Easter reservations call Prairie Grass Cafe at (847) 205-4433.