Green City Market Chef's BBQ Benefit July 21 in Lincoln Park

Join nearly 100 of Chicago’s premiere chefs from 5:30-8 p.m., Thursday, July 21, 2011 at the Green City Market (1750 N. Clark St., Chicago, Ill.) for the “True Taste of Chicago,” the Green City Market Chef's BBQ Benefit. The Chefs partner with the Green City Market farmers and producers to develop recipes that promote the bounty of fruits and vegetables currently available. In addition to food, locally made beer, wine, hand-crafted cocktails and non-alcoholic beverages will be available.

Online purchase of tickets is available on brownpapertickets.com through July 11 and at the Market information booth every Wednesday and Saturday. Tickets will not be available for purchase at the BBQ. All sales are final, no refunds or exchanges and no dogs are allowed at the event.

Ticket Prices:
Ages 12+: $100.00 (includes entry and all food/beverages)

Ages 12 and under: $25.00

VIP Tickets: $250.00 (Includes pre-event access at 4:30 p.m. and exclusive cocktails from 4:30-5:30 p.m.)

VIP Tables: $2,500.00 (The VIP Heirloom table is $2,500 and seats ten. VIP tables are not available online but can be purchased by calling the Green City Market office at 773.880.1266).

Don’t miss out on one of Chicago’s most unique and tastiest events of the year. It doesn’t get better than great food, drinks, music and the beauty of Lincoln Park on a summer evening in Chicago. The proceeds from the event support Green City Market’s educational programs and outreach initiatives.

Restaurants & Chefs Participating:
676: Chefs Daren Wardynski, Kevin Atkinson & Karla Zarate
Atwood Café: Chef Derek Simcik
Avec/Blackbird: Chefs Koren Grievson and Paul Kahan
Belly Shack/Urban Belly: Chef Bill Kim
Benny’s Chop House: Chef Jonathan Lane
Big Bowl: Chef Marc Bernard
Big Jones: Chefs Paul Fehribach, Mark Armantrout & Drew Swanson
Bin 36: Chef John Caputo
Bistronomic: Chef Martial Nougier
Blue 13/Elate: Chefs Chris Curren, Chris Davies & Mike Noll
BOKA: Chef Giuseppe Tentori
Branch 27: Chefs Katherine August & Cary Michael
Bristol: Chef Chris Pandel
Butcher and Larder: Chefs Rob & Allie Levitt
Café BaBa Reeba: Chef Tim Cottini
Capriole: Chefs Judith Schad & Sofia Solomon
Carnivale: Chef David Dworshak
Chilam Balam: Chef Chuy Valencia
City Provisions: Chef Cleetus Friedman
Coco Pazzo: Chefs Chris Macchia & Stephanie Mazzone
Convito Café and Market: Chefs Noe Sanchez, Nancy Brussat Barocci & Candace Barocci Warner
Custom House Tavern: Chef Bryce Caron
David Burke’s Primehouse: Chef Rick Gresh
Café des Architectes: Chef Greg Biggers
Dirk’s Fish: Chefs Dirk Fucik, Terry Fucik, Ayla Fucik, Dee Fucik & Amir Rafizadeh
Eli’s Cheescake: Chefs Jolene Worthington & Diana Moles
Elysian Hotel: Chefs Danny Grant & Jason McLeod
Foodlife: Chef John Chiakulas
Four Seasons: Chefs Kevin Hickey & Scott Gerken
Fox & Obel: Chef Pamela Fitzpatrick
Franks 'N' Dawgs: Chefs Alexander Brunacci & Joe Doren
Frontera Grill: Chef Rick Bayless
Girl and the Goat: Chef Stephanie Izard
Goose Island: Chef Andrew Hroza
Green Zebra: Chefs Shawn McClain, Jon DuBois & Mary Christie
Hot Chocolate: Chefs Mindy Segal & Aric Miech
Inovasi: Chef John des Rosiers
Kendall College: Chef Mitch Cavanah
Leopold: Chef Jeffrey Hedin
Limelight: Chef Rita Gutekanst
Lockwood: Chef Gregory Elliott
Lulu Café/ Nightwood: Chef Jason Hammel
Marion Street Cheese Market: Chef Leonard Hollander
Mighty Nice Grill
MK: Chef Michael Kornick
Mon Ami Gabbi: Chef Justin Dumcum
Naha: Chef Carrie Nahabedian
Nomi at the Park Hyatt
North Pond: Chef Bruce Sherman
Old Town Social: Chef Jared Van Camp
One Sixty Blue: Chefs Michael McDonald & Hillary Blanchard
Osteria Via Stato: Chefs David DiGregorio & Allison Gallese
Park Grill
Peninsula
Perennial Virant: Chefs Paul Virant, Scott Manley & Kenord Clarke
Prairie Grass Café/ Prairie Fire: Chefs Sarah Stegner & George Bumbaris
Prasino: Chef Todd C. Feitl
Province: Chef Randy Zweiban
Publican/Big Star: Chefs Paul Kahn, Brian Huston & Justin Large
Quince
Rhapsody: Chefs Dean Zanella & Danial Romero
Ritz Carlton: Chefs Mark Payne, Chuck Kazmer & Eric Estrella
Sable Kitchen & Bar: Chef Heather Terhune
Seedling: Chef Peter Klein
Sepia: Chefs Andrew Zimmerman, Emmanuel Nony, Carlos Velasquez, Kyle McElhinney, Charles Welch & Cindy Schuman
Signature Room: Chef Patrick Sheerin
Smoque BBQ/Ina’s: Chefs Barry Sorkin & Ina Pinkney
Snookelfritz: Chef Nancy Silver
Socca: Chef Roger Herring
Sola: Chefs Carol Wallack & Bob Bagley
Southern: Chef Cary Taylor
South Water Kitchen: Chef Roger Waysok
Café Spiaggia: Chefs Sarah Gruenberg, Erik Freeberg & Tony Mantuano
Sprout: Chef Dale Levitski
Sunday Dinner: Chefs Christine Cikowski & Josh Kulp
Tavernita: Chef Ryan Poli
Terzo Piano at the Art Institute: Chefs Tony Mantuano & Meg Colleran Sahs
The Bedford: Chef Mark Steuer
The Chopping Block: Chefs Shelley Young, Janet Kirker, John Peters & Nate Diss
The Gage & Henri: Chefs Dirk Flanigan & Michael Dean Reynolds
The Goddess and Grocer/Feast: Chef Debbie Sharpe
Three Floyds: Chef Mike Sheerin
Uncommonground-Clark St.: Chef Justin Martin
Uncommonground-Devon St.: Chef Chris Spear
Vie: Chefs Paul Virant & Nathan Sears
Wave: Chef Kristine Subido
West Town Tavern: Chefs Susan Goss & Drew Goss
Zealous/Du Champ: Chef Michael Taus

Local, Farm-Fresh Specials This Weekend from Glen Prairie

Eat local with this weekend's farm-fresh specials at Glen Ellyn restaurant Glen Prairie (1250 Roosevelt Rd.; 630-613-1250). Offered in addition to Glen Prairie's regular menu after 5 p.m. Friday, April 16 and Saturday, April 17, these deals feature ingredients sourced from area farmers and ranchers.

The two specials include: Market Vegetable Risotto, caramelized cauliflower, asparagus tips, sweet peas and fresh basil ($15) and Pinn Oak Farm Double Cut Lamb Chop, cassoulet of summer beans and whipped potatoes ($24).

To make a reservation, call (63) 613-1250 or visit http://www.glenprairie.com/.

Local, Farm-Fresh Specials This Weekend from Glen Prairie

Have you made your weekend plans yet? Glen Ellyn's locavore haven Glen Prairie (1250 Roosevelt Rd.; 630-613-1250) offers weekend specials using ingredients sourced from area farmers and ranchers. Chef Daniel Ovanin's creations are offered after 5 p.m. Dec. 18 and 19.

The specials include Grilled Center Cut Pork Chop, served with apple compote with caramelized onion and fennel, whipped potatoes and green beans ($20), and Seared Sea Scallops, served with carrot and ginger puree, confit fingerling potatoes and caramelized beets ($24).

Reservations are recommended. For more information, call (630) 613-1250 or visit http://www.glenprairie.com/. Follow Glen Prairie on Twitter: @GlenPrairie.

Three Courses for $20 at Glen Prairie

Throughout the month of December, Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) offers a three course prix fixe meal available after 5 p.m. for just $20 per person. Crafted by executive chef Daniel Ovanin, these seasonal specials feature locally-sourced ingredients.

For the appetizer, try the Baby Wedge, applewood smoked bacon, fresh tomatoes, red onion and crumbled bleu cheese dressing. Entrée selections include a choice of either Simply Grilled Atlantic Salmon, shoestring potatoes, whole grain mustard, fennel and blood orange salad; or Maple Leaf Farms Duck Leg Confit, white bean cassoulet, smoked sausage and maple gastrique. Indulge in a choice of Daily Sorbet for dessert.

To make a reservation, call (630) 613-1250 or visit http://www.glenprairie.com/.

Kick Off December with Weekend Dining Deals

It's already Thursday, which means it's time to make weekend plans. As Chicago embraces winter, head indoors this weekend for dining deals from Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250), crafted by executive chef Daniel Ovanin. Ovanin used ingredients sourced from area farmers and ranchers to create these specials, available after 5 p.m. Dec. 4 and 5.

Try Fried Cheese Ravioli, an appetizer of buttermilk-breaded mozzarella, Romano and ricotta cheese stuffed ravioli, served with butternut squash puree ($7). Also try Colorado Rack of Lamb Chops, with roasted fingerling potatoes, baby carrots and minted au jus ($22), or Seared Miller Farms Chicken, with wild mushroom and truffle risotto and natural jus ($20).

Glen Prairie's regular menu is also available. For more information or to make a reservation, call (630) 630-1250 or visit http://www.glenprairie.com/.

Weekend Eats from Glen Prairie

Need weekend plans without breaking the budget? Look no further than Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) a local farm sourced restaurant featuring contemporary American cuisine from chef Daniel Ovanin. This weekend only (Nov. 13 and 14), chef Ovanin has prepared weekend specials, offered in addition to the restaurant's regular menu.

Start with the appetizer, Seared Colorado Lamb Chops, shaved fennel and Michigan Apple salad and Port reduction ($11). Entree specials include Glazed Pork Loin Medallions, raspberry whole grain mustard glaze, whipped potatoes and caramelized Brussels sprouts ($20), and Butternut Squash Ravioli, sauteed wild mushrooms, caramelized leeks and truffle cream sauce ($19).

Reservations are recommended at Glen Prairie. Call (630) 613-1250 or visit http://www.glenprairie.com/ for more information.

Indulge in Seasonal Sweetest Day Fare at Glen Prairie

Spend a seasonal-fare focused Sweetest Day at Glen Prairie, with a $35 three-course prix fixe meal available after 5 p.m. Saturday, Oct. 17. Start the first course with a choice of either Baby Greens, poached pear, toasted pistachios, shaved red onion and balsamic truffle vinaigrette, or Roasted Butternut Squash Soup. For the second course, choose either Seared Sea Scallops, creamy polenta with aged white cheddar and green beans with tomatoes and almonds, or Iowa Farmed Bone-In Beef Ribeye, truffled Duchess potatoes, braised carrots and parsnips and natural jus. Dessert choices include either Flourless Chocolate Cake with vanilla bean gelato, or Sweet Potato Soufflé.

Glen Prairie serves contemporary American cuisine, with a strong emphasis on local Midwest flavors and products. For more details, contact the restaurant at (630) 613-1250 or www.glenprairie.com.

Birch River Grill's Tomato Harvest

Join Birch River Grill for farm-fresh specials crafted by executive chef John Ayaleanos, celebrating the ripe, fresh local tomatoes from Harvest Moon Organic Farms on the south fork of the Bad Axe River in Viroqua, Wisc. These tomato specials are offered in addition to the restaurant’s regular menu September 1 – 7.

For appetizer, try Fried Green Tomatoes, organic arugula, green pepper, cucumber relish, chipotle remoulade and fresh salsa for dipping ($8). The salad includes Heirloom Tomato Stack, west central Wisconsin Mindoro bleu cheese, red wine vinegar and extra virgin olive oil ($10). The main course features Grilled White Marble Farm Pork Chop, Wisconsin white cheddar cheese grits, black brandy wine pico de gallo and green zebra tomato salsa ($24).

Reservations are recommended and can be made by calling (847) 427-4242.

Photo: Getty Images

Farm-Fresh Weekend Specials from Glen Prairie

Head to Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) this weekend for farm-fresh specials crafted by executive chef Daniel Ovanin, featuring ingredients sourced from area farmers and ranchers. Offered in addition to Glen Prairie's seasonal-focused regular menu after 5 p.m. August 14 and 15, this menu highlights produce from KAP Farms in Troy, Ill., and Twin Garden Farms in Harvard, Ill.

Start with the salad, KAP Farms Fresh Cucumber Salad, with grape tomatoes, fresh mozzarella, KAP Farms green onions and fresh herb vinaigrette ($7). For the entree, indulge in Grilled Herb Marinated Miller Farms Chicken, pan roasted Twin Garden Farms potatoes and Harvard sweet corn ($18), with the suggested wine pairing of Chateau St. Michelle Columbia Valley Sauvignon Blanc.

For dessert, try the Grilled Marinated Southern Illinois Peaches, vanilla bean gelato and brown sugar crumb ($6).

Also try Glen Prairie's new gluten-free menu! Make a reservation at Glen Prairie this weekend by calling (630) 613-1250, or visit http://www.glenprairie.com/ for more information.

Eat Local During the Green City Market Localvore Challenge

Up for a challenge? Take on Green City Market’s 3rd Annual Localvore Challenge September 9 through September 23. For two weeks, support Green City Market’s mission and eat only locally grown and locally produced food.

Local food is defined as grown or made entirely with ingredients from Illinois, its border states, as well as Michigan.

The challenge isn’t just for individuals-restaurants can participate too. Restaurants can either: offer a completely “local” menu item during the challenge; present a $1 donation to Green City Market per order of said menu item; donate a check during the challenge; or submit a recipe for inclusion in the Localvore Kit. A list of participating restaurants can be found at http://www.chicagogreencitymarket.org/.

To learn more about the event, visit Green City Market to pick up a Localvore kit which also includes a list of participating restaurants, along with local products available, chef recipes, menus and more. In addition to the kit, the Localvore e-mail help desk and blog will be available during the two weeks to assist shoppers with trading recipes and sharing stories.

For questions, please contact Lyle Allen, executive director of Green City Market at (773) 880-1266, or Mark Psilos, market manager & farm to chef forager of Green City Market at (773) 880-1266. For more information, visit http://www.chicagogreencitymarket.org/.

Photo provided by Getty Images

Weekend Specials at Glen Prairie

Find dining deals this weekend at one of Chicago Magazine's Best New Restaurants, Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250). Chef Daniel Ovanin offers two special dishes in addition to the local food-focused resto's regular menu April 17, 18 and 19.

Try Dakota Farmed Bison Strip Steak, roasted red pepper potato puree, grilled ratatouille and truffle herb butter ($28); or try Seared Great Lakes Striped Bass, Minnesota wild rice, roasted tomato and black olive tapenade ($22).

Wine pairing specials are also available all weekend long. For reservations and more information, call (630) 613-1250 or visit http://www.glenprairie.com/.

Don't forget to celebrate Earth Day at Glen Prairie. The management and staff at Glen Prairie are committed to demonstrating sustainable living through energy and resource conservation. That's why on Earth Day (April 22), the restaurant will turn off or dim any non-essential lighting, set the cooling system temperature in publica areas at 72 degrees and make additional efforts wherever possible with staff to create awareness of sustainability.

For more information about Earth Day, visit http://www.earthday.net/.

Three Courses for $20 at Glen Prairie this Weekend

Join Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) this weekend for three course dinners that save you money, and support local farmers and ranchers. This special menu is offered April 10-12 in addition to the restaurant's regular seasonal menu, and is available after 5 p.m. only.

For starters, choose between Prairie House Salad, fresh tomatoes, cucumbers and cider vinaigrette, or Soup of the Day, chef Daniel Ovanin's daily made-from-scratch soup. Entree selections include Miller Farms Seared Chicken, whipped potatoes, carrots, green beans and natural jus; Simply Grilled Atlantic Salmon, sweet corn polenta and roasted cherry tomato salad; or Signature Meatloaf, roasted root vegetables, whipped potatoes and Crimini mushroom gravy. Indulge the sweet tooth with Choice of Daily Sorbets, served with fresh berries.

At just $20 per person, this is a dining deal not be missed. For reservations or more information, call (630) 613-1250 or visit http://www.glenprairie.com/.

Tax Day Relief at Glen Prairie

Looking for relief? After turning in taxes April 15, head to environmentally-conscious Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) for the restaurant's Tax Day Specials, offered only April 15.

Try the 1040-EZ, a juicy Dietzler Farms 1/2 lb. burger with a bottle of domestic beer for only $10.40, or choose a Tax Day App, any appetizer off the regular menu for only $4.15.

For more information or to make reservations, call the (630) 613-1250 or visit http://www.glenprairie.com/.

Three Weekend Specials at Glen Prairie

Head to Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) for three weekend specials, offered in addition to the environmentally-conscious restaurant's regular menu, April 3 through 5.

Try Pan Seared Pheasant, roasted beet risotto and baby carrots ($25); Grilled Atlantic Salmon, fork smashed fingerling potatoes, lemon-dill sauce and organic spinache ($22); or Roasted Alaskan Halibut, grilled southern Illinois ramps, haricot verts and fire roasted red pepper vinaigrette.

Wine pairing specials are also availabled. Make a reservation by calling (630) 613-1250 or visiting http://www.glenprairie.com/.

Local, Organic Dining Deals at Glen Prairie

This weekend only, join Glen Prairie (1250 Roosevelt Rd., Glen Ellyn; 630-613-1250) for Executive Chef Daniel Ovanin's weekend specials, offered in addition to the regular menu. Available Friday, March 27 through Sunday, March 29, these three dishes feature the freshest locally farmed and organic ingredients.

Specials include: Venison Tenderloin Carpaccio (from Iowa's Freedom Farm), brown butter-root vegetable puree, organic baby carrots, tomato and grape Port sauce, fried capers and smoked sea salt ($12); Poached Great Lakes Striped Bass, garden vegetable consomme, citrus and shaved fennel salad, and fresh herbs ($22); and Spiced Grilled Missouri Catfish, roasted potatoes and sweet peas, grilled tomatoes and remoulade ($18).

Wine pairings are also available. For reservations, called (630) 613-1250 or visit http://www.glenprairie.com/. Don't miss these weekend dining deals!

Glen Prairie in Glen Ellyn - Weekend Specials

We just got wind of specials being offered at the new Glen Prairie restaurant (1250 Roosevelt Rd., 630-613-1250) in Glen Ellyn this weekend, March 6, 7 and 8. If you've had the chance to visit Glen Prairie since its opening a few months ago, you'll know that Chef Daniel Ovanin works hard at showcasing local flavors, featuring artisan foods from area farms and suppliers. Glen Prairie is pleased to announce that joining Chef Ovanin in the kitchen is sous chef Byron Kuhn, formerly of Nomi! You can also see Chef Ovanin at the Garden Gourmet Stage at the Chicago Flower & Garden Show at Navy Pier, Tuesday, March 10 at 11:30 a.m.

Glen Prairie's is busy working on their upcoming Spring menu. In the meantime, this weekend specials include:

Thyme and Meyer Lemon Roasted Wisconsin Trout, Garlic Wilted Organic Spinach, Confit Fingerling Potatoes - $18.00

Pan Roasted Northern Lake Sturgeon, Wild Mushrooms, Dried Apricots and Hazelnuts - $22.00

Maple Leaf Farms Duck Breast, White Bean Cassoulet, Organic Sage, Maple Gastrique - $20.00

Dining Deals

If the economy has taken a bite out of your wallet, stop by rustic, gourmet American eatery Birch River Grill (75 W. Algonquin Rd., Arlington Heights; 847-427-4242) and chic pan-Asian restaurant and lounge Karma (510 E. Route 83, Mundelein; 847-970-6900) for dining deals that will be tough to beat.

Birch River Grill

Monday, November 17 through Friday, November 21, Birch River Grill offers a three-course pre-fixe meal during both lunch and dinner. At lunch, start off with either Chef's Soup of the Day or Birch River Grill House Salad; for an entree, choose either Pan Roasted Chicken Breast, Portobello Mushroom Ravioli, or the Meatloaf Tower; for dessert, indulge in the Homemade Pumpkin Cheesecake or Chocolate Temptation Cake. Birch River Grill's pre-fixe lunch menu is $24 per person.

Dinner's starter options include: Warm Hummus Platter, Crispy Salt & Pepper Calamari, or Boursin-Stuffed Mushrooms; for entrees, choose between Indiana Maple Leaf Farm Duck, Cedar Planked Maple Salmon, or Bourbon Glazed Organic Pork Tenderloin; finally, choose between Homemade Pumpkin Cheesecake or Chocolate Temptation Cake for dessert. Birch River Grill's pre-fixe dinner menu also includes a glass of wine and costs $35 per person.

Don't forget about the kids! From now until December 31, kids meals are $.99 with the purchase of an entree. The offer is valid for kids ages 12 and under.

Karma

Monday, November 17 through Friday, November 21, Karma's three-course pre-fixe meals are available for both lunch and dinner. At lunch, start off with either Vietnamese Coconut Rock Shrimp Soup or Karma's House Salad; for an entree, choose either Orange Peel Tempura Chicken or Oden - Winter Stew; for dessert, indulge in Ube, sweet purple yam ice cream, or Trio of Sorbet. Karma's pre-fixe lunch menu is $24 per person.

Dinner's starter options include: Black Salt & Szechwan Pepper Calamari or Shiitake Mushroom Potstickers; for entrees, choose between Thai Ginger Chili BBQ Salmon or Thai Chili Beef; finally, choose between Ube, sweet purple yam ice cream, or Coconut Rice Pudding. Karma's pre-fixe dinner menu also includes wine pairings with the starters and entrees, and costs $35 per person.

Reservations are recommended. For more information on Birch River Grill, visit http://www.birchrivergrill.com/ or call (847) 427-4242. For more information on Karma, visit http://www.karmachicago.com/ or call (847) 970-6900.

Are you ready for the Localvore Challenge?

Have you ever thought about how hard it would be to eat locally? Think about what it was like 100 years ago? How would it change your life and our environment if you only purchased and ate foods that were grown locally?

Here's your challenge: Become a localvore.

You ask, what's a localvore? According to the pundits, it's one who eats only locally grown and produced foods. There's been a international movement towards educating people about the advantages of doing such.

A localvore is a person committed to eating and learning about food grown within their food shed. Localvores recognize that there are multiple benefits of eating food grown close to home. The informal movement has sprouted in the past five years in response to a food supply that has become increasingly global and sprawling.It only stands to reason that Chicago's own Green City Market participates. So, during September 10-24, Chicagoans are being asked to register and participate in the Green City Market's LOCALVORE Challenge.

Eat Only Locally Produced Food For Two Weeks!

• Enjoy the best tasting, healthiest and freshest foods.


• Benefit the local economy by supporting local farmers and producers.


• Create less pollution and protect the environment by reducing the distance your food travels from farm to table.


• Preserve farmland and sustain rural communities.

Guidelines for the Challenge:

• Local means: grown or made entirely with ingredients from Illinois and its border states, plus Michigan.
• Set your exceptions before you begin (common exceptions include sugar, salt, pepper, spices, olive oil, coffee and tea).
• Pick up your information packet at the information table at Green City Market.
• Get recipes and menu ideas from our new localvore challenge hotline hosted by The Chopping Block. Each day during the challenge, the chefs from The Chopping block will answer your questions and provide recipes for cooking local meals from 9 a.m. to 5 p.m. daily. Email:Greencitymarketlocalvore@thechoppingblock.net
  
• Share ideas and talk with Chopping Block owner, Shelly Young about the challenges and joys of going local on our blog. http://www.greencitymarketlocalvorechallenge.wordpress.com/ For more information about the Chopping Block cooking classes visit http://www.thechoppingblock.net/

The following restaurants are supporting the GCM Localvore Challenge by providing locally produced menu options during the weeks of September 10-24:

312 Chicago - 312-696-2420

Big Jones - 773-275-5725

Blue Water Grill - 312-777-1400

Frontera Grill - 312-661-1434

HB Home Bistro - 773-661-0299

Hot Chocolate - 773-489-1747

Le Lan - 312-280-9100

Lula Cafe - 773-489-9554

mk - 312-482-9179

Nacional 27 - 312-664-2727 (Local Cocktails)

NAHA - 312-321-6242

Niche - 630-262-1000

North Pond - 773-477-5845

Osteria di Tramonto - 847-777-6570

Osteria via Stato - 312-642-8450

Piccolo Sogno - 312-421-0077

Prairie Grass Cafe - 847-205-4433

Scoozi - 312-943-5900

Seedlings - 269-227-3958

Shaw’s Crab House - 312-527-2722

Socca - 773-248-1155

Sola - 773-327-3868

The Bristol - 773-862-5555

The Peninsula Hotel - 312-573-6754

Uncommon Ground - 773-929-3680

Urban Belly - 773-583-0500

Vie - 708-246-2082

Local Stores that Feature Local Foods

August Grocery (Wicker Park)
1500 N. Division Street, 773-252-9560

Fox and Obel (near Navy Pier)
401 E. Illinois Street, 312-410-7301

Green Grocer (River West)
1402 W. Grand

Irv & Shelley’s Fresh Picks
A weekly delivery service of organic
and local goods
www.freshpicks.com

Olivia’s Market (Bucktown)
2014 W. Wabansia, 773-227-4220

Pastoral Food and Wine (Lakeview)
2945 N. Broadway, 773-472-4781
(Loop) 53 E. Lake Street

True Nature Health Foods (Edgewater)
6034 N. Broadway, 773-465-6400

Whole Foods: multiple Chicago locations

*Special Localvore Challenge vendors at Green City Market! We've brought in a few guest farmers to help fill out your Localvore menus:

Wednesday, September 10: *Three Sisters Garden, Kankakee IL Dry black beans and huitlacoche
Saturday, September 13: *Cedar Valley Sustainable Farm, Ottawa IL Pastured pork, chicken and eggs *Kismet Organics, Fennville MI Certified organic pears

*Meadow Haven Farm, Sheffield IL
Grass fed beef, certified organic chicken and eggs

*Three Sisters Garden

Green City Market Mission

• To improve the availability of a diverse range of high quality foods.


• To connect local producers and farmers to chefs, restaurateurs,
  food organizations and the public.


• And, to support small family farms and promote a healthier society
  through education and appreciation for local, fresh, sustainably raised produce and products.
  

Directions to Market

The Chicago Green City Market is located at the South end of Lincoln Park between Clark and Stockton Drive. Discounted parking is available for $8 for the first two hours at the Piper's Alley Self Park Garage located at 230 W. North Ave. Customers must pick up a validation coupon at the Information Desk to receive the discounted price.

Additional discounted parking is available for $9 for the first two hours with validation in the parking lot off of Stockton Drive at North Avenue.


Lincoln Park Trolley Service
The 43rd ward has a new Free Trolley service through Lincoln Park and along Michigan Avenue to Chicago's most popular sites. The trolley service stops directly in front of Chicago's Green City Market and runs every 20 minutes.