Prairie Grass Cafe Ramps It Up for Earth Day - Serves Complimentary River Valley Ranch Mushroom Soup at Lunch Today

Northbrook's Prairie Grass Cafe (601 Skokie Blvd., Northbrook, 847-205-4433) will be offering its lunch customer complimentary house-made River Valley Ranch Mushroom Soup today in honor of Earth Day. The soup normally sells for $5.50. Sarah Stegner and George Bumbaris, chefs/co-owners at Prairie Grass Cafe showcase various types of organic, local mushrooms. "We buy our Button and Portobello mushrooms from farmer Eric Rose of River Valley Ranch in Burlington, Wisconsin, as they are a Certified Organic Farm and the oldest mushroom farm in the Midwest," Sarah says. "All crops are grown without pesticides or chemicals. We connected with them through the Green City Market. The combination of mushrooms makes the best mushroom soup. It's truly delicious." The Prairie Grass Cafe menu also will be featuring ramps starting tomorrow. Chefs Stegner and Bumbaris have provide their recipe using ramps from Tim Burton of Burton's Maplewood Farm. Guest will be able to enjoy the Ramp Crustini with Ramp Butter during ramp season. Says Stegner, " I always know that Spring has finally sprung when the ramps come in season." Let's hope she's right. Sarah Stegner Photo by Grant Kessler Prairie Grass Cafe Ramp Crustini with Ramp Butter By George Bumbaris and Sarah Stegner Ingredients: 1# of wild ramps ( I use Burton Farms from Indiana) 1 Tbsp + ¼ cup olive oil (separated) Salt ½ cup sweet butter (softened) 8 slices of baguette - sliced on the bias, 4-5 inches long each Method: Cook the ramps: Take about 10 to 20 ramps depending on the size. Clean them very well. Divide the ramps into 3 parts: the bulb, the stem and the greens into three separate parts.  At the very beginning of the season you  may need to only divide them into 2 parts the top greens from the bottom stem.  Blanch the stems and bulb in boiling salted water for a few minutes.  Heat a medium size saute pan over high heat, add a 1 tablespoon olive oil.  Put chopped up tops of the ramps into the pan along with the blanched stems and bulbs.  Cook until tender and season well with salt.  If they pick up a little charred color that can taste good too. Make the ramp butter: Place ½ cup of the cooked ramps in a blender with ¼ cup olive oil, 1/8 cup of water and a pinch of salt.  Puree well.  Fold the pureed ramps into the softened butter. : Spread some of the ramp butter onto a slice of baguette.  Toast in the oven until hot and bubbly.  The butter will be vibrant green.  Add the remaining cooked ramps over the top and eat!  Prairie Grass Cafe Ramp Crustini with Ramp Butter

Lavazza Espression Supports Earth Day by Free Coffee Mondays

In honor of Earth Day, customers who bring in an Espression Travel Mug can receive a free hot or iced ¡Tierra! and coffee every Monday throughout the month of April. This offer will be at the Chicago French Market’s Lavazza Espression. Not only are you participating in Earth Day, but ¡Tierra! Blend coffee is a Rainforest Alliance Certified blend, allowing you to celebrate Earth Day in a sustainable way.

Complimentary Green City Market Gazapacho at Elate on Earth Day (April 22)

Earth Day is always very meaningful at Elate and this year, on Sunday, April 22, Chef Michael Noll will feature complimentary tastings of his special Green City Market Gazpacho. Full portions of the GCM Gazpacho may be purchased for $9. Also special for the day is the Elate Ginger Fixx TREEtini with Veev Acai spirit and Ginger Beer for $8 (the normal price is $12). For every cocktail sold, a tree is planted through  Live It Green. The first 40 guests ordering a TREEtini will receive a complimentary Acai Berry Bracelet. Other complimentary gifts will be available while supplies last.

If you want to try the Ginger TREEtini at home, the recipe includes 1 1/2 oz. VeeV Acai spirit, 2 oz. Ginger Beer, Splash of Lime Juice, Touch of Simple Syrup, and garnish with bitters. Mix the ingredients over ice and serve on the rocks or up as you prefer.

Parking is complimentary for earth friendly guests who drive hybrid vehicles.

ELATE, 111 West Huron, Chicago, Illinois 60654, 312-202-9900, ElateChicago.com Elate’s menus offer organic wine, spirits and fare and the restaurant composts, recycles, and purchases as much local product as possible. The interior features reclaimed wood tables and flooring, high efficiency lighting, eco-friendly paint and 80% recycled drywall.