Watch the Westin Chicago North Shore's Kim Stanek on WGN

Kim Stanek, executive sous chef of the Westin Chicago North Shore, made her national television debut yesterday on WGN's Midday "Lunchbreak" segment. With the help of anchor Dina Bair, Chef Stanek did a quick demo of the Westin's Chicken Masala Entree and Vegetable Samosas Appetizer. Both dishes are from the hotel's South Asian menu, however the hotel also specializes in kosher cuisine (with two state-of-the-art kosher kitchens) as well as American cuisine. The hotel also boasts the largest ballroom on Chicago's North Shore, which makes it a popular locale for large South Asian events. To catch the full segment, press here.

The Westin Chicago North Shore is located at 601 N. Milwaukee Ave. in Wheeling, Ill. To speak with the catering department to see how they can help you with your next event, call (847) 777-6500 or visit www.westin.com/ChicagoNorthShore.

ASLF's Carrie Handley on WGN-TV

In case you missed it, A Silver Lining Foundation's Carrie Handley appeared on WGN TV's Midday News yesterday to discuss ASLF's Buy A Mom A Mammogram program, as well as ASLF's Community Outreach Health Fair. Carrie sat down with WGN anchor Dina Bair, and they chatted about the importance of early detection and making charitable contributions even in hard economic times.

View the segment here. Don't forget to stop by the Community Outreach Health Fair from 10 a.m. until 2 p.m. Saturday, May 9 at George Washington High School (3535 E. 114th St., Chicago). At the event, receive free health testing for the whole family, health information, food, a special children's health area, and pre-qualify for no-cost mammograms.

For more information, call A Silver Lining Foundation at (312) 345-1322 or visit http://www.asilverliningfoundation.org/.

Birch River Grill's Award-Winning Chili on WGN

Just in time for the Super Bowl, Chef John Ayaleanos from Birch River Grill demonstrated how to make his award-winning Wild Game Chili. With the help of WGN anchor Dina Bair, Chef John showed just how easy it is to make this cold-weather comfort food at home. Birch River Grill's award-winning chili is the perfect dish for Super Bowl parties and to share with friends.

In case you missed the segment, click the photo above, or the following link: http://www.wgntv.com/pages/video/?autoStart=true&topVideoCatNo=default&clipId=3378229.

Birch River Grill offers great deals for the Super Bowl, in addition to the chili. The restaurant’s Super Bowl specials are offered 3 p.m. until 11 p.m. Sunday, February 1. Fans will kick off Super Bowl Sunday with game-day favorites at $3 per item, including Draft Beer, Chicken Fingers, Cheese Sticks, Hot Dog and Fries and their special award-winning Wild Game Chili. Complimentary chips and salsa are offered at every table.

For more information on Birch River Grill, call (847) 427-4242 or visit www.birchrivergrill.com.

Watch Chef Troy Graves of Tallulah and Eve on WGN

Chef Troy Graves has a lot on his plate at the moment. The 8-month-old Tallulah (4539 N Lincoln Ave, Chicago; (773) 942-7585) is doing fantastically, receiving amazing praise left and right, and the soon-to-be Eve (840 N. Wabash, Chicago) is receiving some finishing touches, slated to open October 27 for lunch and November 5 for dinner. But despite all this upcoming excitement, Chef Graves took a moment from finalizing Eve's menu, to make an appearance on Chicago's WGN's Lunchbreak, and shared with viewers a recipe for a mouth-watering dish perfect for fall. Tallulah's Grilled Prawns and Baby Pumpkin stuffed with Chanterelles, Brussels Sprouts, Cipollini Onions is rustic and hearty, with layered textures and flavors - under Chef Grave's direction, it becomes simple enough to prepare at home!

Chef Graves demonstrated the dish with WGN's Dina Bair and had the entire studio salivating at the delicious aroma. Dina's co-achor Tom Negovan remarked from the news desk that the smells were driving him crazy and he couldn't wait to try the dish. Luckily, Chef Graves prepared enough Spicy Maine Lobster Deviled Eggs (an appetizer featured on Tallulah's menu) for the entire crew at WGN. It was the perfect anecdote to appease a hungry stomach and just enough to leave them wanting more.

To try Chef Graves' Grilled Prawns with Stuffed Baby Pumpkin, Chanterelles, Brussel Sprouts, and Cipollini Onions, visit Tallulah (4539 N Lincoln Ave, Chicago; (773) 942-7585) and taste for yourself what everyone is raving about. Or, for those adventurous gourmands out there, you can attempt it yourself; view Chef Troy Graves' complete WGN segment by clicking here.