Win a Trip to the Aspen FOOD & WINE Classic from Fleming's

We don't ususally promote sweepstakes on our blog but I couldn't help but pass this one on to our readers. I've been lucky to have attended the FOOD & WINE Classic in Aspen and it is truly one of the most fabulous food experiences. If you want to get up close and personal with most of this countries best and most celebrated chefs, drink fabulous wine, eat fabulous food and party until all hours of the morning. This is the place to be in June. Our client, Fleming's Prime Steakhouse & Wine Bar, is running this promotion on its website.

Here’s your chance to spend a weekend with Emeril Lagasse, Bobby Flay and Mario Batali. Enter our “Weekend in Aspen” Sweepstakes and you could win a memorable trip for two to the 30th annual FOOD & WINE Classic in Aspen, June 15–17, 2012 — the premier culinary event in America.

The FOOD & WINE Classic in Aspen is the nation’s hottest ticket of the year for true food and wine aficionados. Guests at the three-day event can attend more than 80 cooking seminars and demonstrations. This year’s lineup includes:
• Top Chef: Salty & Sweet with Gail Simmons and Tom Colicchio
• Italian Sunday Supper with Mario Batali
• Meatless Mondays with Michael Symon
• Sizzling Skillets with Emeril Lagasse
• Brilliance of Bordeaux with Paul Grieco
• Return of the famous Classic Cook-Off
Don't miss your chance to experience the pinnacle of good taste, mingle with stars and enjoy a pleasure-packed weekend at the base of spectacular Aspen Mountain, all courtesy of Fleming’s! If you are our lucky winner, we'll notify you on or about May 28th so you can start planning your trip.
Click on the link below and enter by May 20th. Official Sweepstakes Rules.



*Sweepstakes Prize includes:
● Roundtrip coach airfare for two
● Two nights hotel accommodations
● $500 American Express^® gift card for incidentals
● Two tickets for the 2012 FOOD & WINE Classic in Aspen
Approximate retail value of travel package: $4,500

* No purchase necessary. Void where prohibited or restricted. Sweepstakes ends 5/20/12. Open to legal U.S. residents 21 and over. Winner must be able to travel Friday, June 15th through Sunday, June 17th. Read Official Rules.

First of the Season Columbia River Wild Alaskan King Salmon at Prairie Grass Cafe

Head to Prairie Grass Cafe (601 Skokie Blvd., Northbrook; 847-579-1240) tonight (and this weekend) for the First of the season Columbia River wild Alaskan King salmon with first of the season Klug Farm Asparagus, broken mustard herb vinaigrette $43.

The Spring-run of Columbia River King Salmon is recognized as “some of the best salmon in the world – better than the highly marketed Copper River salmon.” http://chowhound.chow.com/topics/612565

Millions of years of evolution have gone into creating the world’s most flavorful fish, the wild Columbia River King Salmon. With an oil content as high as 22 percent it even out ranks its popular cousin from the Alaskan Copper River which weighs in with an oil content reaching only 18 percent.

Since salmon don’t feed once they reach fresh water they’ll spend their lives in the ocean building up energy reserves in the form of oil which is intended to sustain their treacherous journey back upstream to the spawning grounds from which their life began. The spring-run salmon which navigate the powerful waters of the Columbia River basin will be up against over 2000 miles of waterways. By comparison the Copper River salmon have a steep 300 mile journey. These massive oil reserves required for this long journey is what gives the Columbia River King its amazing flavor.

Also known as the Chinook Salmon, the Columbia River King salmon have played a major role in the livelihood of the Pacific Northwest Chinook Indians as not only a major source of food but also a spiritual and economic resource as well. The Chinook tribe understood that catching these salmon early in their journey was essential in finding the fish at their healthiest. This also meant a maximum oil reserve ensuring the best possible flavor which made the salmon a valuable commodity. Today that practice holds true.

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.