Luella’s Southern Kitchen Puts a Southern Twist on a Classic Treat This National Strawberry Sundae Day Today

Most of us know Strawberry Sundaes as a delightful combination of vanilla ice cream, strawberry
sauce, fresh strawberries and whipped cream. While delicious, why not change it up this National Strawberry Sundae Day, July 7, with a Strawberry Shortcake Sundae ($5) from Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196).

Luella’s Owner/Chef Darnell Reed is putting a southern twist on the summertime favorite by adding vanilla ice cream to his already delectable Strawberry Shortcake. For one day only, the Strawberry Shortcake, made with a fresh, homemade buttermilk biscuit, fresh strawberry compote and Chantilly cream, will be complimented by Reed’s homemade vanilla ice cream.

While the origins of National Strawberry Sundae Day are unknown, the sundae itself has a long history. Created in the 1890s, the ice cream sundae served as a tasty alternative to the ice cream soda after multiple states, including our very own Illinois, outlawed the drinking of soda on Sundays. So to not offend anyone by naming the dish after a day considered by some to be the Sabbath, the spelling was changed from “Sunday” to “Sundae.” Ice cream sodas may be yummy, but nothing hits the spot on a hot summer day like an ice cream sundae.

Whether you love strawberries or you’re an ice cream fanatic, Luella’s Southern Kitchen is the place for you on National Strawberry Sundae Day. Stop by Luella’s on July 7 and pick up a Strawberry Shortcake Sundae that will have your friends melting with jealousy. 

Prairie Grass Cafe to Host Generous Father’s Day Brunch Buffet on June 21

Chef/Owners Sarah Stegner and George Bumbaris at Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) are celebrating dads this Father’s Day with their annual, and very popular, Father’s Day Brunch, served from 10 a.m. to 2 p.m., Sunday, June 21. The buffet is priced at $48 per person for adults and $18 per person for children aged 10 and under (tax, gratuity and beverage not included).

“We are honoring dads this Father’s Day with our brunch,” said Stegner. “We’re letting dad take a step back from the grill this year and relax with a lovely brunch the whole family will enjoy.”

 photo credit: Cindy Kurman, Kurman Communications, Inc.

Father's Day Brunch

 

For every guest, Father’s Day Brunch will begin with Prairie Grass Cafe’s “PGC Benedict,” Poached Egg with Spinach and Roasted Tomato Hollandaise. That’s only the beginning, for the buffet spread is abundant, featuring a wide selection of delicious appetizers, salads, entrees and dessert. Included on the buffet menu are:

• Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
• Citrus, Almond, Cucumber, Avocado and Arugula Salad with Lemon Honey Vinaigrette
• Grilled vegetable platter with basil remoulade and balsamic reduction
• Asian Tuna Salad – Bok Choy, Soy-Sesame Sauce
• Fresh Farmer’s Cheese with Honey-Nut-Fig Compote; Toasted Fruit Bread
• Sliced-to-Order Ancho Marinated Skirt Steak
• White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs  
• Slow Roasted Salmon topped with Balsamic Glazed “River Valley Ranch” Mushrooms 
• Roasted BBQ Pork with Crisp Potato Wedges
• Warm Pesto Green Bean Salad
• Chicken Pot Pie
• Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
• Waffles made to order, maple syrup 
• Applewood Smoked Bacon / Homemade Breakfast Sausage

Brunch Dessert Buffet

• Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
• Bread station
• Mini breakfast pastries 
• Mini Chocolate Croissants
• Cantaloupe, honeydew, watermelon, and pineapple
• Mixed berries
• Mini Crème Brulees
• Chocolate cupcakes
• Warm berry crumble
• Strawberry cream pie

Father's Day DinnerFor dinner, guests can order from the regular Prairie Grass Cafe menu as well as from their specials menu including a refreshing Rhuba-rita made with local Rhubarb, Cointreau and Hornitos Tequila ($11); Grilled "Creekstone" All-Natural Angus New York Strip with Roasted Carrots and Spring Onions ($39) or

Grilled Wild Alaskan Salmon with Warm Pesto Asparagus Salad ($36). Reservations are recommended by calling 847-205-4433. 

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season.  For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com.

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Make Mom Proud on National Eat Your Vegetables Day Tomorrow with Veggies from Green City Market

No matter your age or where you grew up, you can probably still hear your parents telling you to "EAT YOUR VEGETABLES!" Luckily for mom and dad, there is a national holiday that echoes their wishes.

Tomorrow (June 17) is National Eat Your Vegetables Day, and there is no better way to celebrate than with fresh, delicious, sustainable veggies from Green City Market.


Located in Chicago’s Lincoln Park (approximately 1817 N. Clark), nationally-praised Green City Market is home to some of the finest farmers in the Midwest, all of whom are proud to present their best crops. The market is open from
7 am – 1 pm, so make sure to get there early and enjoy the best pick of the day.

There will be no shortage of  vegetables this Wednesday. Stop by Iron Creek Farm for lettuce, kale, cucumbers, and potatoes, or head over to Leaning Shed Farm, featuring sugar snap peas, red beets, and cabbage. Marigold Hill Organics will have green onions, baby greens, Napa cabbage, radishes, lettuce, and kale. Swing buy Tomato Mountain, a farm that is not bringing what you may think (tomatoes aren’t in season, and besides, they’re technically a fruit!). They will have lettuce, turnips, kale, and bok choy. Finally, fulfill all of your mushroom needs with River Valley Ranch, selling mushrooms such as Portabella, Crimini, White Button, Shiitake, and Oyster. No matter what your favorite veggies are, there is no doubt that you will be able to find them.


If you can’t make it to the market on Wednesday, don’t fret. Green City Market offers two Saturday markets: The Lincoln Park market, open from 7 am – 1 pm, and Green City Market Fulton (799 W. Fulton Market), open from 8 am – 2 pm. There is going to be an abundance of veggies with your name on them, and we hope to see you there.

Photos by Cindy Kurman, Kurman Communications

Luella's Southern Kitchen Owner, Chef, New Dad Darnell Reed is Hosting Father's Day Brunch with a Special Meaning

Luella's Southern Kitchen, Chicago's new go-to place for authentic southern cooking (4609 N. Lincoln Ave.; 773-961-8196), will host a spectacular Father's Day Brunch on Sunday, June 21, from 10 a.m. to 3 p.m. Chef/Owner Darnell Reed understands just how important Father's Day truly is; he became a dad to daughter Jazani only a week after he opened Luella's in February. This Father's Day has a special meaning to him, and it is his first, and he has set out to make food that honors dads just like him.

Featured on the exquisite brunch menu are some southern grill favorites: Smoked Spare Ribs ($12) slathered in Sorghum BBQ Sauce and complimented with buttermilk Johnny Cakes, BBQ Pulled Pork and Biscuit Sandwich ($11) topped with a farm fresh egg, and a Pimento Cheeseburger ($11), a Slagel Farms burger with pimento cheese, topped with an egg sunny side up, on a brioche bun, and served with Creole seasoned fries.

Other delicious dishes on the spring brunch menu are Cream Cheese and Praline Pancakes ($10), buttermilk pancakes served with fresh blueberry compote; Chicory Coffee French Toast ($11) made with coffee crème brulee batter and served with fresh berries; Southern Benedict ($11), prepared with braised Slagel Farms pork, poached farm eggs, Crystal hollandaise, and served over a freshly baked buttermilk biscuit; Andouille Sausage Quiche ($12), an Andouille sausage quiche made with Romano cheese, caramelized leeks, and farm eggs. There is also the customer-favorite Bourbon Chicken and Waffles ($12), made with a Liege waffle and served with bourbon maple syrup. Another popular dish is the savory Shrimp and Grits ($15), New Orleans BBQ shrimp served with cream cheese grits.

Or try one of Luella's outstanding salads: the Kale Ambrosia ($11) prepared with citrus segments, pineapple, goat cheese, candied pecans, toasted coconut, fresh basil and lime vinaigrette; and a new spring creation, Watermelon Salad ($11), with benne seeds, arugula, and sorghum vinaigrette.

Luella's hasn't forgotten the kids: They will love the Mickey Mouse Pancakes ($3), fresh buttermilk pancakes with Mickey's face!

  

And what Father's Day celebration is complete without some delectable Southern desserts? Try the Milk Chocolate Bread Pudding ($6), served with strawberry jam Anglaise and praline ice cream; the Beignets ($5), fried dough pillows with a generous dusting of confectioners' sugar; or the Strawberry Shortcake ($6), fresh strawberry compote, buttermilk biscuit, and vanilla bean whipped cream. Make sure to wash it down with Luella's house-brewed Seasonal Apricot Iced Tea or Sweet Tea ($2, complimentary refills). Luella's is BYOB, and there is no corkage fee.

"Becoming a father was the greatest thing to ever happen to me. I love and cherish my daughter, and I am looking forward to my first Father's Day," said Reed. "This Father's Day is special to me, and I am looking forward to honoring other dads. And there is no better way to honor someone than with a delicious Southern feast."

About Chef Reed

Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella's Southern Kitchen

Luella's Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella's is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.

Photo credit: Cindy Kurman, Kurman Communications, Inc.

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Maxwell's at the Club has a Fabulous Father's Day Brunch Planned

  

Maxwell's at the Club, located in the East Bank Club at 500 N. Kingsbury St. (telephone: 312-527-5800, ext. 301), is hosting their final brunch of the season, Father's Day Brunch, from 10 a.m. to 2 p.m., Sunday, June 21. The price is $45 for adults and $15 for children age 10 and under. 

The buffet, which is open to the public, boasts a wide-range of options, including prime rib, roasted rack of lamb and roast turkey carving stations, an omelet bar, a waffle bar and assorted pastries, as well as a variety of appetizers, salads and entrées. Father's Day Brunch is an admirable way to honor the wonderful fathers in your life. Because this will be the final Maxwell's brunch of the season, demand will be high and reservations are needed.

 

  

Father's Day 2015

Sunday June 21st

10:00am- 2:00pm

APPETIZERS and SALADS

Chilled Shrimp Cocktail with Cocktail Sauce and Lemon

Chilled Poached and Roasted Salmon, mustard Sauce

Lox and Cream Cheese

Sliced Tomatoes and Red Onions

Toasted Bagels

Cream Cheese and Chive Cream Cheese

Seasonal Fresh Fruit and Berries

Caesar Salad

EBC Salad, tomatoes, cucumbers, hard-boiled egg, blue cheese dressing

Mesclun Greens, herb vinaigrette

Pasta Salad

Blackened Chicken Salad, corn and black beans

Caprese Salad

Quinoa Salad with Berries and Watermelon, lime vinaigrette

Farro Salad with Peas and Mint

Shrimp and Jasmine Rice Salad

French Potato Salad 

CARVED in the ROOM

Roast Prime Rib of Beef, au jus and horseradish sauce

Roast Turkey, cranberry sauce and honey mustard

Roast Rack of Lamb, mint jelly

ENTREES

Bacon

Pork Sausage and Chicken Sausage

Breakfast Potatoes

Eggs Benedict

Sour Cream Pancakes/Chocolate Chip Pancakes

Maple Syrup, Berry Topping and Whipped Butter

French Toast with Caramel Apples 

Spicy Chicken Beignets, Buffalo Sauce and Blue Cheese Dressing

Seafood (See Chef)

Roasted "Green Market" Vegetables and Potatoes

Chicken Marsala Ravioli

OMELETTE and WAFFLE STATION

Breakfast Pastries and Desserts

"Brunch at Maxwell's is a tradition beloved by many. We look forward to honoring dads with our Father's Day Brunch celebration," said Mike Romano, Food and Beverage Director for the East Bank Club.

Reservations are necessary for Father's Day Brunch, and cancellations must be made 24 hours before reservation time to avoid a cancellation fee. Cancellations made without 24 hours notice will result in a $10 fee per person for members and a $15 fee per person for nonmembers. To make reservations, please call (312) 527-5800, extension 301, or schedule your table online atwww.maxwellsattheclub.com.

Soho House Chicago to Become 3rd Location for Green City Market Opening Tomorow - Sunday, June 14th

Soho House Chicago      On Sunday, June 14th, Green City Market will open a third site at Soho House Chicago, located at 113-125 North Green Street. Open from 9 a.m. to 2 p.m., the market will take over the lot behind the House, between Halsted and Green Street every second Sunday of the month through October 11th.   “We are delighted to be opening this market at Soho House Chicago,” said Melissa Flynn, executive director of Green City Market. “The Fulton Market District is a vibrant growing community.”   According to Sarah Stegner, co-president of the Green City Market board and chef/owner of Prairie Grass Cafe, “Green City Market gives our farmers and vendors the opportunity to personally connect to the public as well as to chefs, restaurateurs and other food organizations who regularly shop the market. Soho House Chicago has been an exemplary member of the community since its opening and we are delighted to have this partnership.” “We are thrilled to be partnering with Green City Market,” explains General Manager of Soho House Chicago, Thomas Lennard. “Sourcing the best, locally grown ingredients is always a fundamental part of all of our restaurants. To be able to support the local farmers, many from whom we source ourselves, is an exciting opportunity. Food is about bringing people together, and we look forward to offering a space where the neighborhood and food community can connect."  Green City Market is known as a national leader in supporting small family farms and promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products. It was recently named by USA Today in the top 4 such markets in the nation.   Green City Market Soho House Chicago will run 9 a.m. to 2 p.m. every second Sunday of the month -- June 14, July 12, August 9, September 13 and October 11. About Green City Market Green City Market is a 501(c)(3) not for profit organization celebrating its 17th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods. Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserve the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine. For more information visit greencitymarket.org     Share:

Grilling for Father's Day? Shop for Dad at Green City Market

This Father’s Day weekend, skip the trip to the local grocery store. Instead, plan your meals and more at Green City Market. There is no better way to have a traditional Father’s Day than with delicious grilled meats and veggies that you know are sustainable and all-natural. Located in Chicago’s Lincoln Park neighborhood, Green City Market (7 a.m. to 1 p.m. every Wednesday and Saturday between Clark Street and Stockton Drive at approximately 1817 N. Clark), Green City Market Fulton in the Fulton Market District (799 W. Fulton Market at Halsted; 8 a.m. to 2 p.m. Saturdays only), and Green City Market Soho House, 113-125 North Green Street, Chicago (opening Sunday, June 14 and running 9 a.m. to 2 p.m. every second Sunday of the month through October 11) are filled with dozens of farmers and vendors stocked with fresh goodies the whole family can enjoy.

Let Dad fill his grill with meat bought straight from the farmers who raised it and with veggies picked the morning you buy them. While you’re there, pick up a copy of the Green City Market Cookbook and discover new ways to grill the classics. 

The Green City Market Cookbook is a collection of recipes gathered from our entire community of customers, volunteers, farmers and Chicago chefs. Each recipe was carefully selected by a team of culinary professionals and features the main crops of each season, and the story behind the recipe from each contributor.

The culinary talent of The Green City Market community is what makes this book unique. It's like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season.

GCM Cookbook is available at the market as well as on the Green City Market website http://www.greencitymarket.org. The cost is $24.95.

What's in it?

• Over 90 seasonal recipes based on ingredients from the market.
• Appetizers, entrees, soups and desserts for each season.
• Over 100 photos of the delicious dishes and their key ingredient so you know what to look for at the market.
• Each recipe features a short story submitted by the recipe's author about why the recipe is special to them.

Buy Dad and the Family Tickets to the Green City Market BBQ Thursday, July 16
 

Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m. Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene. It makes the perfect father’s day gift for the foodie dad in your life.

All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restaurants creating culinary magic. In addition to food, 50 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets are available through Brown Paper Tickets and at the Green City Market on Wednesdays and Saturdays. Check the Green City Market website at http://www.brownpapertickets.com/event. General admission tickets are $125; individual VIP tickets are $250. For the first time this year, VIP tickets may be purchased in various quantities, making it easy for companies and families to enjoy the special treatment in groups of whatever table configuration they want. VIP ticket holders are treated to a special early VIP reception from 4:30 p.m. to 5 p.m. Guests are encouraged to purchase tickets early this year as this event has sold out in past years.

 Summer Bean Salad with Sun Gold Tomatoes, Market Herbs, Smoked Trout, and Goat Cheese Dressing

I’ve been going to Green City Market twice a week since 1999. My thing is to get there before anybody else, just before it opens, around 6:00 a.m. At that hour, I might chance upon a special find or something in limited quantity: tiny mustard greens with flowers, baby sunchokes, or the first of the July tomatoes. The beans and tomatoes in this dish just happened to be sitting on Beth Eccles’ tables at the Green Acres Farm stand one day, and the idea leapt into my mind to do a light salad with smoked trout from Rushing Waters. These are the kinds of magical moments you search for as a chef; those that seem to happen at that early morning hour as you walk through the day’s harvest. —Jason Hammel, co-owner/chef, Lula Cafe; co-owner, Nightwood Restaurant

Prep time: 30 minutes

Cook time: 1 minute

Makes 4 servings

2 ¼ teaspoons salt, divided

½ pound mixed pole beans, such as yellow, green, and haricots verts, etc.

2 small pattypan squash, sliced on a mandoline or very thinly sliced

2 radishes, sliced on a mandoline or very thinly sliced

½ cup yellow Sun Gold cherry tomatoes, quartered or halved

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar or champagne vinegar

¼ cup chopped mixed fresh herbs, such as tarragon, thyme, basil, and chives

¼ cup sour cream

¼ cup buttermilk

1 small shallot, minced

1 tablespoon honey

1 ½ teaspoons cider vinegar

1 teaspoon Dijon mustard

½ cup crumbled goat cheese

3 ounces smoked trout, broken into chunks

Cooking Instructions:

1. Place a bowl of ice water next to the sink
2. Fill a large stockpot with water and place it over high heat. Add 2 teaspoons of the salt and bring to a rolling boil. Add the beans and simmer for 30 seconds to 1 minute. Remove from the heat.
3. Drain the beans and plunge them into the ice water bath to cool. Drain, pat dry with a paper towel, and cut the beans on the bias into ½-inch slices.
4. In a large bowl, toss together the beans, squash, radishes, tomatoes, oil, red wine vinegar, and the remaining ¼ teaspoon of salt. Add the herbs and toss again.
5. In a medium bowl, combine the sour cream, buttermilk, shallot, honey, cider vinegar, and mustard and mix well. Stir in the goat cheese.
6. Spoon the dressing onto 4 serving plates. Top with the bean mixture and smoked trout and serve.

Reprinted with permission from The Green City Market Cookbook, Agate Publishing, 2014.

About Green City Market

Green City Market is a 501(c)(3) not for profit organization celebrating its 17th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.

Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserves the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.

Photo credit: Cindy Kurman, Kurman Communications, Inc.

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Green City Market Fulton Opens Tomorrow with Special Appearance by Simon Majumdar

Green City Market Fulton, sister to the Green City Market in Lincoln Park, opens its second season this Saturday, June 6 at the southeast corner of Fulton and Halsted streets. Hours are 8 a.m. to 2 p.m. every Saturday through October. Green City Market is Chicago’s premier sustainable outdoor farmer’s market. Having a market so central to Chicago's burgeoning Fulton Market Innovation District is exciting," says Melissa Flynn, Green City Market's executive director.  "Green City Market is a perfect market partner for the district," said Sarah Stegner and Vi Daley, co-chairs of the Green City Market board. "We have a 17-year proven history in Lincoln Park. We are excited for the farmers to have an opportunity to increase the flow of local food to the community and thrilled that we've been asked back for our second season here." Vendors will be selling organic and sustainable produce, vegetables and other goods at the market. The growing Fulton Market District/West Loop is one of Chicago’s most popular and fastest growing neighborhoods.  Confirmed Vendors include: Bushel and Peck's Co-op Sauce Crumb Chicago Green Acres Farm Hillside Orchard Hoosier Mama Leaning Shed Farm Mint Creek Farm Nichols Farm and Orchard Phoenix Bean Seedling The Flower Garden Tomato Mountain   Simon Majumdaar Book Signing June 6 Simon Majumdar, a mainstay on The Food Network and known as one of its toughest critics, will be signing his new book, Fed, White and Blue: Finding America with My Fork, beginning at 10 a.m. June 6 at the Green City Market Fulton. Simon has appeared on numerous episodes of Iron Chef America, Beat Bobby Flay, The Next Iron Chef, Best Thing I Ever Ate, and Extreme Chef. He is a recurring judge on Cutthroat Kitchen. About Green City Market The mission of Green City Market is to improve the availability of a diverse range of high quality foods, connecting local producers and farmers to chefs, restaurateurs, food organizations and the public, and supporting small family farms while promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products. Green City Market has been a destination for locals and visitors to Chicago since its inception in 1998. It has consistently been named in the top 10 of the nation’s best farmers markets by national publications such as USA Today, Bon Appetit, Travel & Leisure, Forbes, Shape, CNN, Huffington Post and US News, among others.  For more information, visit Green City Market’s website athttp://www.greencitymarket.org or call 773-880-1266.  Share:

About Simon Majumdar At the age of forty, like so many other people, I realized that there had to  be more to my existence than the 9-5 daily grind in book publishing that had filled the last twenty years of my life. Brought to the tipping point by a genuine mid-life crisis, the death of my mother and stressful changes in the work place, I quit my job and set out to fulfill my life’s ambition to “Go Everywhere, Eat Everything” beginning a journey which cost me most of my life savings, took me to thirty one countries in a little over a year and resulted in my critically acclaimed book, EAT MY GLOBE (The Free Press, 2009) Along the way, I not only ate thousands of meals, from the divine and delectable to the unusual and unpalatable, but also encountered hundreds of people. Some I knew through interaction on food websites and my own internationally popular food blog,www.doshermanos.co.uk and others I met along the way. What they all had in common was the fact that they welcomed this often weary traveler into their lives with incredible generosity and showed me the glories of their culture through the medium of food. This led to such extraordinary experiences as sharing the picnic lunches of passengers on the train from Marrakech to Casablanca, working with a team of meat enthusiasts at The American Royal, the world’s biggest barbecue competition and even sharing home cooked meals in places as far apart as Finland, China, Mongolia and Mexico. While it was often a delicious trip, it was also an eye opening one as I found myself riding the rails in China, staring down gun toting security guards in Brazil and braving the scooter -thronged roads of Hanoi. In the end, this journey was not just about the experiences of food and travel, but also a journey into myself and a lesson about the next chapter in my life. It is a lesson I am always keen to share and while my style might be irreverent at the very heart of my journey is a genuine and deep felt affection for people. It is an affection which the London Daily Telegraph says “really nourishes the soul” In 2011, the UK Press Gazette voted Simon in at Number 20 on their list of the Top 50 Food & Drink Journalists. Also, in 2011, Esquire Magazine (UK) called Simon’s blog, DOS HERMANOS, the “Number 1 UK Blog That Restaurants Fear” and noted that “it’s still one of the most widely read – and best.” In 2010, Simon’s second book, EATING FOR BRITAIN, was published to acclaim. In it, he traveled throughout the UK to find out what British food — from Arbroath Smokies to Welsh Cakes to chicken tikka masala — reveals about British identity. Also, in 2010, Simon was selected as one of the three recurring judges for season three of The Food Network’s Next Iron Chef America. The show premiered in October of 2010 and led to over a dozen appearances on Iron Chef America as a judge and on Food Network’s Best Thing I Ever ate as a food expert. In 2012, Simon completed his third season of Next Iron Chef and had also a recurring judge role on two seasons of the hit Food Network show Extreme Chef. In 2009, GQ Magazine chose Dos Hermanos as one of the “100 Best Things In The World” calling it “Michelin starred food blogging.” In 2008, Simon was voted by The London Evening Standard as one of the 1000 Most Influential People in London. Share:

Luella's Southern Kitchen: Authentic Southern Mother's Day Brunch that's as Good as "Great-Grandmother Used to Make"

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Luella's Southern Kitchen, one of Chicago's hottest new restaurants (4609 N. 

 Lincoln Ave.; 773-961-8196), is going to be a fabulous place to bring the whole family and enjoy a delicious, down home Southern Mother's Day Brunch on Sunday, May 10, from 10 a.m. to 3 p.m. All moms will receive complimentary house-made praline candy.Chef/Owner Darnell Reed will cook up some of his highly-praised Southern specialties, all inspired by his great-grandmother, Luella, for whom he named the restaurant. 

Among the delicious dishes on the spring brunch menu are Cream Cheese and Praline Pancakes ($10),  buttermilk pancakes served with fresh blueberry compote; Chicory Coffee French Toast ($11) made with coffee crème brulee batter and served with fresh berries; Southern Benedict ($11), prepared with braised Slagel Farms pork, poached farm eggs, Crystal hollandaise, and served over a freshly baked buttermilk biscuit; Andouille Sausage Quiche ($12), an Andouille sausage quiche made with Romano cheese, caramelized leeks, and farm eggs. By popular demand, Reed has added his popular Bourbon Chicken and Waffles ($12) to the brunch menu, made with a Liege waffle and served with bourbon maple syrup. Another favorite is the Shrimp and Grits ($15), New Orleans BBQ shrimp served with cream cheese grits.

To add a light touch to your brunch feast, enjoy two exquisite salad creations: the Kale Ambrosia ($11)  prepared with citrus segments, pineapple, goat cheese, candied pecans, toasted coconut, fresh basil and lime vinaigrette; and a new spring creation, Watermelon Salad ($11), with benne seeds, arugula, and sorghum vinaigrette.

Burger lovers will enjoy the Pimento Cheeseburger ($11), a Slagel Farms burger with pimento cheese, topped with an egg sunny side up, on a brioche bun, and served with Creole seasoned fries.

Luella's hasn't forgotten the kids: They will love the  Mickey Mouse Pancakes ($3), fresh buttermilk pancakes with Mickey's face!

  

Complete your Mother's Day celebration with some tempting Southern desserts, including Milk Chocolate Bread Pudding ($6), served with strawberry jam Anglaise and praline ice cream; Beignets ($5), 

fried dough pillows with a generous dusting of confectioners' sugar; or a new spring item, Blackberry Hand Pie ($6), served with salted caramel ice cream.

"The best compliment you can give us is that our food is as good as Mom (or in our case, Grandma) used to make," said Reed. "That's not just a cliché here at Luella's Southern Kitchen. Everything we do was inspired by the amazing Southern home cooking prepared by my great-grandmother, Luella, who originally was from Mississippi. She moved to Chicago many years ago and the rest of the family followed. She inspired me to become a chef and she is the matriarch of our family."

About Chef Reed

Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella's Southern Kitchen

Luella's Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella's is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.

Plan a Green City Market Mother's Day Weekend Outing Saturday, May 9

Share:    Looking for the perfect Mother's Day weekend outing? Look no further than Green City Market. Spend a beautiful morning and afternoon strolling through Lincoln Park and enjoy purchasing delicious,  sustainable foods from Green City Market farmers and vendors (7 a.m. to 1 p.m. every Wednesday and Saturday in Lincoln Park between Clark and Stockton Drive at approximately 1817 N. Clark.  Start your Saturday at 9 a.m. listening to mbria  music by Matthew Shelton, then catch Food Network stars The Hardy Boy's Dan Smith and Steve McDonagh cooking demo at 10:30 a.m., have lunch and checkout the Edible Garden.  Don't forget to pick up goods for your Mother's Day meal.  Looking for the perfect gift? No kitchen should be without the Green City Market Cookbook. Grab a copy and some flowers. Mom will be thrilled. The Green City Market Cookbook is a collection of recipes gathered from our entire community of customers, volunteers, farmers and Chicago chefs. Each recipe was carefully selected by a team of culinary professionals and features the main crops of each season, and the story behind the recipe from each contributor. The culinary talent of The Green City community is what makes our book unique. It's like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season. GCM Cookbook is available at the market as well as on the Green City Market websitehttp://www.greencitymarket.org. The cost is $24.95. Books also will be available for purchase at the Green City Market annual barbecue event, Thursday, July 16.    What's in it? • Over 90 seasonal recipes based on ingredients from the market. • Appetizers, entrees, soups and desserts for each season. • Over 100 delicious photos of the completed dishes and their key ingredient so you know what to look for at the market. • Each recipe features a short story submitted by the recipe's author about why the recipe is special to them.

Roast Leg of Lamb in Garlic-Mint Marinade with Pea Shoot Salad from The Green City Market Cookbook   My mother, Helen, roasted a leg of lamb some Sundays for supper following church. She always put so much care and attention into her cooking that she didn't even realize how detailed her effort was. For example, she would squeeze a lemon over the lamb and then make small incisions in the meat and insert slivers of garlic. Under the leg of lamb, she would place small new potatoes, onions, and more garlic for added flavor. Finally, she made a great pan jus with the delicious lamb drippings. Our family is Armenian, so lamb is a major part of our culture, heritage, and life! -Carrie Nahabedian, chef/owner, Naha and Brindille; Green City Market board member Prep time: 25 minutes Standing time: 30 minutes Cook time: 1 hour 20 minutes Makes 8 servings For the Lamb: 1 (4-5-lb) whole bone-in leg of lamb Kosher salt, as needed Freshly ground black pepper, as needed 1 cup packed fresh mint leaves, chopped 4 cloves garlic, minced 24 medium-sized firm new red potatoes, halved (if the potatoes are small, use more and leave them whole) ¼  cup olive oil, divided 4 sprigs fresh thyme (optional) 1 head garlic, separated into cloves ⅓ cup white or red wine For the Pea Shoot Salad: 2 teaspoons olive oil 1 ½ teaspoons sherry wine vinegar 3 ounces (about 4 cups) fresh pea shoots Shaved radishes (optional) To make the Lamb: 1. Butterfly the lamb and remove the bone, excess fat, heavy silverskin, and tendons. Sprinkle the inside and outside of the lamb generously with salt and black pepper. Rub the mint and garlic over the inside and outside of the lamb. Roll the lamb up and tie with kitchen string. Let stand at room temperature for 30 minutes. 2. Preheat the oven to 425°F. 3. In a large, shallow roasting pan, place the potatoes. Add 2 tablespoons of the olive oil and season with salt and black pepper. Toss well. Place the thyme sprigs (if using) over the potatoes. Add the garlic to the pan. Place the lamb over the potatoes and drizzle the remaining 2 tablespoons of oil over lamb. Roast until nicely browned, about 15 minutes. 4. Reduce the oven temperature to 325°F and continue roasting for 1 hour to 1 hour and 20 minutes (depending on the size of the lamb), until the internal temperature of the thickest part of the meat registers 130°F. Remove from the oven. 5. While the lamb is roasting, test the potatoes by piercing them with a fork. When they are tender, transfer them to a bowl and keep warm. 6. Transfer the lamb to a platter, tent with foil, and let rest for 20 minutes before carving. 7. Place the pan full of drippings over 1 or 2 burners on the stovetop. Add the wine and cook over medium-high heat, scraping the drippings from bottom of pan. Add a splash of water, if needed, and bring to a boil. Stir in any juices from the lamb platter. Remove from the heat but keep warm for serving. To make the Pea Shoot Salad: 1. In a medium bowl, whisk together the oil and vinegar. Add the pea shoots and radishes (if using) and toss well. To serve: 1. Carve the lamb into slices and serve with the warm potatoes and pan juices. Garnish with the salad. Reprinted with permission from The Green City Market Cookbook, Agate Publishing, 2014.