Chicago’s restaurants challenged to join forces and offer Healthy Fare for Kids

Healthy Fare for Kids program
encourages restaurants across Chicagoland
to offer at least one healthy meal for children

Chicago’s restaurants have begun to enthusiastically support a new grass-roots program, Healthy Fare for Kids, which asks restaurants to offer at least one healthy and delicious meal for kids on their menu. Having started in the 43rd Ward of Chicago (Lincoln Park Area) in December, 2011, Healthy Fare for Kids is now launching a citywide push to recruit restaurants throughout the Chicagoland area.

Diane Schmidt, local parent and health educator, came up with the idea after her decade long experience dining out with her school age daughter. She approached Alderman Michele Smith of the 43rd Ward and Chef Sarah Stegner, the James Beard Foundation awarding winning chef and the co-owner of Prairie Grass Café in Northbrook, Illinois. The team brought in Carol Wagner, holistic nutrition specialist, to help in developing nutritional guidelines for the chefs. Since its launch, more than 35 restaurants have pledged to create healthier menu options for kids.

Schmidt described why she got the idea for Healthy Fare for Kids. "I got sick of the same kids’ menu in so many restaurants and wondered why the worst food in the restaurants always ended up on the kids’ menu," she said. "We know the drill—mac and cheese, chicken fingers, hamburgers, hot dogs and piles of French fries, paired with pop and dessert.  It is a nightmare for families trying to feed their kids well."

Today, families spend more than 50 percent of their food dollars eating out. In addition, kids eat 50 percent more calories at restaurants than they do at home. Numerous studies link eating out with obesity and other related conditions. Obesity rates have increased dramatically among all age groups since 1970, more than quadrupling among children ages 6 to 11. Today more than 23 million children and teens in the United States—nearly one in three young people—are overweight or obese.
"The increase in childhood obesity is one of the reasons we’ve launched the program," said Schmidt. "Since many families visit restaurants often, it is important that restaurants across Chicagoland offer something for kids that tastes really good but is also fresh and healthy. We hope that many, many restaurants will join this program—every restaurant can and should make a difference."
"We’re confident that the restaurant community as a whole will embrace this program and make children’s health a priority," said Stegner. "It’s simply the right thing to do and the time to do it is now."

Stegner, who was one of the founding members of the popular Green City Market, has personally invited some of Chicago’s top chefs to participate in the Healthy Fare for Kids program:  Alexander Brunacci, Tim Cottini, Christian Eckman, Brian Huston, Beverly Kim, Matt Moroni, Sean Sanders, Bruce Sherman, Jared Van Camp, Paul Virant and Susan Weaver, among others. She has piloted similar fare in her own restaurant and has been surprised at the great response from kids and their families. "If you put delicious, healthy food in front of kids and give them a chance, they will eat it!" she said.

The Healthy Fare for Kids leaders have been thrilled at the response the program has received thus far. "I’ve been so impressed with the chefs I’ve met and their generosity and commitment to help," said Schmidt. "Almost all the restaurants I’ve approached have been enthusiastic about the idea and have asked what they can do. At Ditka’s restaurant, Executive Chef Tom Kenney sat down with me, and within two weeks had new menus."

Alderman Smith is also very pleased with the successful launch of the program in the 43rd ward. "When Sarah and Diane approached me about Healthy Fare for Kids, I was more than happy to help spread the word and encourage the restaurants in our ward to get involved," she said. "It’s even more gratifying to know that we spearheaded the effort and that the program will now expand to the rest of Chicago."

The leaders understand that it takes a lot of time and resources to change a menu and so they are extremely appreciative of the efforts these restaurants have made.

Nookies, for example, has overhauled its children’s menu, serving antibiotic free turkey and multi-grain pancakes with fruit. "As a popular family restaurant with four locations, Nookies is a wonderful example of how restaurants can participate in Healthy Fare for Kids," said Schmidt.

Other restaurants have joined in. Café Ba Ba Reeba has a new festive kids’ menu, Goose Island was the first restaurant to put out a special kids menu and offer complimentary veggies and humus to each family table along with several Healthy Fare for Kids specials. Four Farthings, which serves many neighborhood kids, also revamped its entire kids’ menu. Basil Leaf Café created a new kids menu and Zapitistas Mexican Grill is working on a new kids menu for their three restaurants.

Restaurants need to commit to offering one healthy choice, following these guidelines, in order to become official participants in the program. The guidelines emphasize whole grains, seasonal foods, cooking methods that are low in fat and appropriate portion sizes:

1. Limit the bread at the table before the meal
Bread, muffins, crackers or other starchy items can quickly elevate blood sugar, increasing cravings and causing kids to overeat. Limit the amount of bread or substitute it for fresh vegetables and let kids’ hunger be satisfied with the main part of the meal.
2.  Ensure some lean protein with the meal
Eating protein is an essential part of the diet and ensures that kids won’t feast on only starchy food. Consider a lean cut of meat or an entrée showcasing legumes:  both are rich sources of protein. We highly encourage the use of lean proteins that are free of antibiotics and growth hormones.
3. Portion sizes: Keep it simple
Children consume almost twice as many calories when eating food made outside the home. Children’s stomachs are about the size of their fist, so smaller portions of good food will fill them up and leave them satisfied.
4. Use whole grain breads and pasta
Choose whole grains for part of your ingredients instead of highly refined products.  Whole grains are packed with nutrients and fiber.
5. Use cooking methods that are lower in fat while still retaining flavors
Steer away from serving fried food that is high in fat, saturated fat and calories.  As well, avoid all food using trans-fat or hydrogenated fats.
6. Prepare your dishes with great flavors while limiting salt
High sodium diets can cause a number of health challenges—even in children. Build your dish with flavor profiles that introduce children to the naturally delicious taste of healthy foods.
7. Keep it local and seasonal
Local produce is fresher, tastier and a great way to get kids engaged in learning about local and seasonal food. It’s great for the environment and kids love to be a part of being green.
8. Serve no-sugar beverages and small, if any, desserts
Have kids order flat or sparkling water flavored with vegetables or fruit, even with 100% juice.  Or serve non-flavored milk with dinner.  Soda and concentrated fruit juice are unwelcomed guests at the dinner table.  Finally, end this healthy dining experience by retooling desserts.  If you want to add dessert to the meal, continue the idea of small and seasonal.

Healthy Fare for Kids also emphasizes that these guidelines are good advice for at-home cooks as well. "These guidelines can be very helpful to parents in planning and serving their meals at home," said Schmidt. "Healthy eating really starts at home. I would love for parents to use these guidelines for planning their own meals. They’re straightforward and easy to use."

Among the restaurants participating in the Healthy Fare for Kids program are:

Aria at the Fairmont Hotel (200 N. Columbus Dr., Chicago, IL 60601; 312-565-8000
Basil Leaf Café (2465 N. Clark St., Chicago, IL 60614; 773-348-7243
Brown Trout, 4111 N. Lincoln Ave., Chicago, IL 60618; 773-472-4111
Café Ba Ba Reeba (2024 N. Halsted, Chicago, IL 60614; 773-935-5000
City Provisions 1818 W. Wilson, Chicago, IL 60640; 773-293-2489
Convito Café and Market, 1515 Sheridan Road, Wilmette, IL 60091; 847-251-3654),
Ditka’s,100 E. Chestnut, Chicago, IL 60611; 312-587-8989
Feast, 25 E. Delaware Pl., Chicago, IL 60611; 312-337-4001
The Four Farthings Tavern and Grill, 2060 N. Cleveland Ave., Chicago, IL 60614; 773-935-2060
Franks ‘n Dawgs, 1863 N. Clybourn Ave., Chicago, IL 60614; 312-281-5187
Gemini Bistro, 2075 N. Lincoln Ave., Chicago, IL 60614; 773-525-2522
Goose Island, 1800 N. Clybourn Ave., Chicago, IL 60614; 312-915-0071
John’s Place, 1200 W. Webster St., Chicago, IL; 773-525-6670 and 2132 W. Roscoe, Chicago, IL; 773-244-6430
MK, 868 N. Franklin St., Chicago, IL 60610; 312-482-9179
Mon Ami Gabi, 2300 N. Lincoln Park West, Chicago, IL 60614; 773-348-8886
Mörso, 340 W. Armitage Ave. Chicago, IL 60614; 773-880-9280
Nookies, 1746 N. Wells St. Chicago, IL 60614; 312-337-2454; 2114 N. Halsted, Chicago, IL 60614, 773-327-1400; 3334 N. Halsted, Chicago, IL 60657, 773-248-9888, and 1100 W. Bryn Mawr Ave., Chicago, IL 60660, 773-516-4188
North Pond, 2610 N. Cannon Drive Chicago, IL 60614; 773-477 -5845
Old Town Social, 455 W. North Avenue Chicago, IL 60610; 312-266-2277
Perennial Virant, 1800 N. Lincoln Avenue Chicago, IL 60614; 312-981-7070
Prairie Grass Cafe, 601 Skokie Blvd., Northbrook, IL 60022; 847-205-4433
Publican, 837 W. Fulton Market, Chicago, IL 60607; 312-733-9555
R. J. Grunts, 2056 N. Lincoln Park West, Chicago, IL   60614; 773-929-5363
Socca, 3301 N. Clark St., Chicago, IL 60657; 773-248-1155
Terzo Piano, Art Institute of Chicago, 159 E. Monroe St., Chicago, IL 60601; 312-443-8650
Vie, 4471 Lawn Ave., Western Springs, IL 60558; 708-246-2082
Yusho, 2853 N. Kedzie Ave., Chicago, IL 60618; 773-904-8558
Zapatistas Mexican Grill, Fullerton and Clark St., Chicago, IL 60614; 773-525-4100;  1307 S. Wabash St., Chicago, IL 60605; 312-435-1307;  992 Willow Rd., Northbrook, IL 60022; 847-559-0939

Restaurants will continue to be added as the initiative grows.
For more information on Healthy Fare for Kids, please visit www.healthyfareforkids.com for a complete and growing list of participating restaurants.

Chicago French Market: New vendors, specials and features in April

The Chicago French Market continues to deliver and bring exciting news.   Now, it is proud to introduce its newest vendor, Spicy Monkey Soup Co., expected to open this April.

Spicy Monkey is a new and innovation soup shop that will focus on serving homemade and healthy soup and sandwich options.  All the soups at Spicy Monkey will begin with an amazing, fresh, never frozen and delicious vegetarian stock. Its stocks is simmered to perfection then restyled into its daily variety of soups. Every day Spicy Monkey Soup will offer broth, cream and tomato based soup options.  The best part about the Spicy Monkey’s homemade soups is the healthy variety of toppings.  All soups can be complemented with anything from chicken breast and bacon to pinto beans and Ditalini pasta. In addition, all of its soups can be picked up for a fresh, quick lunch or pre-ordered for an easy-delicious dinner with the family.

 Also featured on the menu, is a large selection of grilled sandwiches.  All sandwiches will be hand-made to order with meats, cheeses and breads not containing preservatives, and fresh veggies. Featured sandwiches will include Asparagus with Swiss, and Provolone and Chihuahua with Blueberry Preserves.

 For the past twenty-years, Spicy Monkey Owner Kyle Dakota has proven himself as a successful restaurateur by opening several restaurants across the country. A native of Chicago, he grew up in his Grandmother Juliet’s, kitchen. It was the time spent with his grandparents that molded his passion for cooking and his desire to create restaurants where people would feel comfortable and welcome.  “Her food always tasted amazing and she never used preservatives or non-food fillers,” he said. “That is what you will find from Spicy Monkey Soup Co., menu items that always will be crafted from real food.  Our philosophy begins with our food and continues onto everyone who steps up to our shop and even a few who just pass by.  We are excited to create a sense of community,” Dakota continues. “Our goal is to leave everyone we meet in a better place than we find them.”

Klay Oven Kitchen will be opening this April!  The well-known Indian restaurant with locations in River North and Oak Park has opened an outpost in the French Market. The restaurant sells made-to-order bowls and wraps with organic vegetables and traditional Indian sauces and chutneys, plus freshly ground spices and brewed teas.

Klay Oven Kitchen will be open beginning 7:30 a.m. To 7 p.m. Monday-Friday and 8:30 a.m. to 5:30 p.m. Saturday. The space will have seating for up to 12 guests for dine-in.

Outdoor seating is now open at the Chicago French Market.  Come and enjoy the lovely Chicago spring weather and nibble on delicious menu items from the many vendors at the market!

During the month of April, Lavazza Espressoin will be featuring a new drink and two promotions:

Espresso Melba

Espresso combined with Amaretto chips, decadent Italian drinking chocolate and succulent peaches, crowned with whipped cream.

Tin promotion

Purchase a Kilo of whole bean coffee through April 20, and receive a free limited edition “Falling in Love with Coffee” Tin.

Il Regalo Del Venerdi’ Friday’s Gift

Receive a free espresso beverage with the purchase of a pound of whole beans every Friday in April.

Lastly, due to high demand, the Gene Siskel Center will be bringing back El Bulli: Cooking in Progress for a third and final screening.  Lavazza Espression will be partnering with the Gene Siskel Center to provide samples of Ferran Adrià’s Molecular cuisine at the April 26 screening of the film.  Lavazza will be serving Èspesso™, a past pick among Time Magazine’s Best Inventions (2006).

Chicago French Market introduces Chicago Raw Food’s new Takeaway Program, a weekly menu designed for people on-the-go.
RAW’s fresh and healthy new menu items are designed to be pre-ordered and picked up during your work day, and prepared to last a minimum of 5 days.  Place your orders each week by Monday before 7:30 pm and pick-up the next afternoon, or RAW can deliver to you within a 1.5 mile radius of the Chicago French Market.  The Introductory price of $130 includes a selection of five breakfast and snack items, six entrees, two salads, six savories/spreads and two desserts. 

Featured on its new menu is a variety of items including everything from lasagna to egg salad made from coconut meat, carrot and cranberry muffins and Tiramisu. A detailed list of ingredients is provided on its web site http://chicagorawfood.com/.  Also featured is a variety of dehydrated items such as signature granola and beverages like its signature green juice with collard greens, parsley, celery, lemon and ginger. The juices are served in glass bottles, as customers are encouraged to stay 'green'. They can then return the bottle for a discount off their next bottled beverage purchase (signature green Juice or velvety almond milk).

Originating from the vision of a world enjoying better health, RAW strives to deliver only the highest in quality offering fully uncooked, 100% plant-based products; through the fresh daily packaging of the simple raw goodness of nutrient-rich ingredients.  The healing mission of RAW is to raise awareness worldwide by educating patrons and make a change to the way people eat; changing taste buds, bodies and minds.

April Events and Concerts at Chicago French Market

April 4, 2012-Lunch Hour Music with Matt Cantlon

11-2pm Complimentary

Chicago musician Matt Cantlon has been playing guitar and singing for more than 20 years. In addition to his successful solo career, he also plays in the popular duo The Acoustic Generation. He’s a singer/song writer with and extensive song list of his originals as well as classics from genres across the board.

April 12, 2012-Rush Hour Music with Coventry Jones

4-7 pm Complimentary

Coventry Jones is a singer/songwriter from Milwaukee whose inspiring career has been greatly influenced by the great Bob Dylan. Coventry combines critically acclaimed vocals with styles ranging from folk to Celtic to Delta Blues. Come, relax and enjoy his rush hour concert featuring a collection of his original songs.

April 14, 2012-Pastoral Artisan Cheese, Bread and Wine- Wine Tasting

12-2 pm Complimentary

Pastoral Artisan Cheese, Bread & Wine will be hosting its monthly wine tasting where it will feature several varieties of artisan wines.   

April 18, 2012-Lunch Hour Music with Linsea Moon Waugh

11-2 pm Complimentary

Linsea Moon Waugh plays acoustic covers to suit any occasion.  She has been performing for nearly 13 years and isn’t afraid to take the challenge of audience requests.  Come and enjoy a lunch hour concert and listen to some of our favorite tunes performed by Linsea.  

April 26, 2012-Rush Hour Music with Dean Milano

4-7 pm Complimentary

American legend Dean Milano will be playing a lunch hour concert.  His long and successful career as a songwriter, musician and author is sure to impress any audience.  Stop in during your lunch hour and enjoy some original music from Dean.

April 28, 2012-2^nd Annual Pastoral’s Artisan Producer Festival

11-3pm Complimentary

Join us at the Chicago French Market for the 2^nd Annual Pastoral’s Artisan Producer Festival.  This complimentary, educational and entertaining “meet the maker” tasting event features more than 70 artisan producers of wine, beer, meat, sweets, accompaniments and so much more from around the block and around the world! 

Pastoral Artisan Cheese, Bread & Wine hosts Pastoral’s Artisan Producer Festival at Chicago French Market

Chicago French Market’s Pastoral Artisan Cheese, Bread & Wine will host its second annual Pastoral’s Artisan Producer Festival, a complimentary event to meet culinary artisans from throughout the U.S. and around the globe!  Come and sample products and celebrate small batch food, beer and wine at Chicago French Market (131 North Clinton Street), from 11 a.m. – 3 p.m. Saturday, April 28, 2012.

This year’s lineup features more than 70 culinary producers—more than double the number of artisans who participated at last year’s event—with award-winning cheese makers from across the country including Kenny’s Farmhouse Cheese in Kentucky, Cypress Grove Chevre in California and Marcoot Jersey Creamery from Illinois among at least 25 others. Venerable cheese mongers from Neal’s Yard Dairy in London will also be on hand and sampling some of the best cheeses from the British Isles, while New York-based Forever Cheese will feature some of the Mediterranean’s finest cheeses and other culinary delights from Italy, Spain, Portugal and Croatia.

Additionally, there will be a variety of national and international artisans who produce Pastoral’s distinctive sweet and savory accompaniments. From beer and spirit makers in Chicago to a potato chip producer from Virginia to caviar and truffle oil artisans from Italy, this year’s festival is one of Chicago’s most extensive events featuring culinary specialties from local, national and international producers.

Scheduled events throughout the day will include a cheese wrapping game sponsored by Formaticum, an avocado tasting for kids (and grown-ups) with The Good Food Project—sponsored by Avocados from Mexico—and Best of the Fest competition with food industry luminaries voting on their favorite featured artisans and products.

Pastoral created Pastoral’s Artisan Producer Festival as part of the company’s mission to make buying and eating great food and wine a fun, inviting and educational experience for its customers. Many of the products featured at Pastoral’s Artisan Producer Festival are sold in the Midwest exclusively at Pastoral. The event also will highlight artisan producers featured at Pastoral’s neighboring Chicago French Market vendors.

Parking for only $6 will be available for all attendees at 165 North Clinton, the parking lot located just north of Chicago French Market.   For more information, visit pastoralartisan.com or call 312-454-2200.

See below for a list of participating artisans and vendors.

CHEESEMAKERS

Beecher’s Handmade Cheese (Washington)

Beehive Cheese Company (Utah)
Capriole Farmstead Goat Cheese (Indiana)
Cypress Grove Chevre (California)
Forever Cheese (Mediterranean)
Frisian Farms (Iowa)
Holland’s Family Cheese (Wisconsin)
Cellars at Jasper Hill (Vermont)
Kenny’s Farmhouse Cheese (Kentucky)
LaClare Family Farm (Wisconsin)
Marcoot Jersey Creamery (Illinois)
Milton Creamery (Iowa)
Neal’s Yard Dairy (London)
Point Reyes Farmstead Cheese Company (California)
Prairie Fruits Farm and Creamery (Illinois)
Rogue Creamery (Oregon)
Sartori Cheese (Wisconsin)
Saxon Homestead Creamery (Wisconsin)
Seymour Dairy (Wisconsin)
Spring Brook Farm (Vermont)
Uplands Cheese Company (Wisconsin)
Vermont Butter and Cheese Creamery (Vermont)
Wisconsin Sheep Dairy Co-Op (Wisconsin)
Zingerman’s Creamery (Michigan)

BREWERIES

5 Rabbit (Illinois)

Finch’s Beer (Illinois)
Founders Brewing Company (Michigan)
Goose Island (Illinois)
Half Acre Beer Company (Illinois)
Brouwerij Liefmans (Belgium)
New Holland Brewing Company (Michigan)
North Coast Brewing Company (California)
Brewery Ommegang (New York)
Uinta Brewing Company (Utah)

VINEYARDS

Acustic Winery (Spain)

Adelsheim Vineyard (Oregon)
Barrelhead Winery (California)
Chateau de Tiregand (France)
Elk Cove Vineyards (Oregon)
Graziano Family Wines (California)
Julian Cider (California)
L. Mawby Vineyards (Michigan)
Laurel Glen Vineyards (California)
Marques Vargas Vineyards (Spain)
Monticello Vineyards (California)
Orin Swift Cellars (California)
Pazo San Mauro (Spain)

SPIRITS

Death’s Door Spirits (Wisconsin)

Few Spirits (Illinois)
Koval Distillery (Illinois)
Valentine Vodka (Michigan)

CONFECTIONS

Confection Diva (Illinois)

DAS Foods (Illinois)
Happy Goat Caramels (California)
Rich Chocolates & Candies (Illinois)
Salted Caramel (Illinois)
Truffle Truffle (Illinois)
Whimsical Candy (Illinois)

GOURMET FOODS

34 Degrees Crispbreads (Colorado)

Ameline Mustards (France)
Ames Farm (Minnesota)
Avocados from Mexico in partnership with The Good Food Project
Calvisius Caviar (Italy)
Castleton Crackers (Vermont)
Cook au Vin (Illinois)
The Gracious Gourmet (Connecticut)
Mieli Thun (Italy)
Potter’s Crackers (Wisconsin)
Quince & Apple (Wisconsin)
Route 11 Potato Chips (Virginia)
Savini Tartufi (Italy)
Sour Puss Pickles (New York)
Stu’s Sour Pickles (Illinois)

CHARCUTERIE

Creminelli Fine Meats (Utah)

PARTICIPATING CHICAGO FRENCH MARKET VENDORS 

Abbey Brown Soap Artisans, Canady Le Chocolatier, City Fresh Market, Delightful Pastries, EJ Sushi, Lavazza Espression, FliP Crepes, Frietkoten, Fumare Meats & Deli, Klay Oven Kitchen, Loop Juice, Pastoral, Presto Café & Grill, RAW, Saigon Sisters, Spicy Monkey Soup Company, Superior Nut & Candy, Vanille Patisserie and WISMA.