Got Buzz @ Kurman Communications: 2014

Monday, December 22, 2014

Live Entertainment Every Tuesday through Friday at Maxwell's at the Club

Friday, December 12, 2014

Great Holiday Shopping. Don't forget HoliDose this Sunday!

Green City Market will be at Dose Market taking place this Sunday at VenueOne, 1034 W. Randolph. Dose Market is a great place to pickup last minute holiday gifts. Green City Market volunteers will be on hand with Green City's new Cookbook, wrapped or unwrapped it's the perfect gift for the foodie in your life!

A Dose to eat, shop, laugh, lounge and gift, it's the biggest Dose yet, showcasing 115 of the finest

makers, bakers artisans, entrepreneurs and, well, us! Cheer alongside our fair city's finest in food, fashion and fun and take home delights for everyone on your list. It's the HoliDose!

THE DOSE 411

Dose Market

December 14th, 10 a.m. to 5 p.m.

VenueOne

1034 W. Randolph, Chicago, IL 60642

eat, shop, laugh, lounge and gift

Tickets are $8 online, $10 at the door, both include free drink ticket for 21+

Kids under 12 always free. No pups.

Free coat check.

Street and valet parking available. CTA Morgan Street station nearby.

Thursday, December 11, 2014

Seniors Join Local Sustainable Movement by Operating Hydroponic Rooftop Garden for Senior Living Community

While many seniors are supportive of the green and sustainability movements that have become mainstream, few have rolled up their shirtsleeves, literally, to transform Residents and Sam KCI_4594_edited-1

their views into practical action that makes a difference. One significant and inspiring exception is the community of seniors who live that the Concord Place Retirement & Assisted Living Community in suburban Northlake, Illinois, just west of Chicago (401 W. Lake Street, Northlake Illinois 60164; telephone 708-365-9251).

There, the residents have designed and maintain what they call their Harvest Rooftop Garden. This hydroponic garden is a collaborative effort between the residents and Concord Place's production manager, Samantha Lewerenz, who was integral in getting the system up and running to its full potential. She trained the residents in how to plant and harvest their bounty, and how to increase production.

The Garden was installed in the spring of 2014. David Friedman, whose company, F&F Realty, owns and operates Concord Place, is very passionate about the sustainability movement and using local food sources. He hired a gardening consulting firm, Topiarius, to transform the existing rooftop greenhouse, which grew flowers the traditional way, into a modern hydroponic growing facility. It was an exciting undertaking.
Hydroponic Graden KCI_4510

"The Rooftop Hydroponic Garden has become a place that is easily accessible for the residents and encourages them to learn, grow, share knowledge and enjoy the harvest," said Friedman. "It has given many of our seniors a sense of purpose. They are able to grow their own food which is used in Concord Place's kitchen. They are actually taking part in feeding their own community, while learning about local food sources and sustainability."

The community grows a variety of sustainable fruits, vegetables and herbs in the garden. Among them are parsley, oregano, cilantro, thyme, mint, parsley, dill, fennel, basil and a variety of lettuces, including a gourmet blend. They also are experimenting with Swiss chard, sugar snap peas and microgreens. Approximately 30 pounds of lettuce are harvested at a time, along with a few pounds of herbs. Some of the produce is used in the living facility and some is shared with local restaurants.

"We wanted to make sure that we didn't waste any surplus produce," said Friedman, "so we arranged for Resident and Chef KCI_4623 copy

the surplus to be used by our company's restaurants." Currently Concord Place is sharing its bounty with seven restaurants. Among them is Glen Prairie in Glen Ellyn, Illinois which prides itself on its local initiatives. Other restaurants using the produce are Dine Restaurant and Metro Klub in Chicago; Chicago Fire Oven in Rosemont, Illinois; Karma Asian Cuisine & Fine Wine and Karma Pub in Mundelein, Illinois; and Birch River Grill in Arlington Heights, Illinois, all of which are committed to using local ingredients.

An efficient system that requires everyone to learn new ways of gardening
While hydroponic gardening is very efficient-its uses 90 percent less water than a traditional garden because the water is recirculated-it is quite a different process than traditional gardening, and there is a definite learning curve. But after several months of learning and refining the system, the hydroponic garden is becoming stable and surprisingly productive.

Greenhouse Garden KCI_4638

Hydroponic garden involves several steps. First, plant seeds are inserted into seed starter trays on the propagation table, where they are carefully watered. After they spend from one to three weeks there, the young plants are moved to a second table, where they spend another two weeks to develop a root system. Then they are moved to the hydroponic medium containing the necessary nutrients to enable them to grow to maturity. The system includes a simple gutter circulation system which allows the water be retained and recirculated throughout the garden. "In some ways, this is easier than traditional gardening," said Lewerenz. "But since it's a new way of doing things, there are many aspects of the process that need to be learned."

For example, the gardeners have learned that they must maintain a good pH balance in the water for the Chef Sam and resident KCI_4629 copy

plants to do well. They also try to keep the temperature of the garden, which is inside a greenhouse environment, as controlled as possible. But given that the air temperature outside changes with the seasons, they have learned that the inside temperature does vary. They have discovered that summer vegetables, such as tomatoes and cucumbers, do better in the summer, while cooler weather crops, such as peas, are better grown during the colder months. The herbs tend to do well throughout the year, which is a bonus for the residents and the chefs in the Concord Place kitchen. In keeping with the accessibility needs of the more elderly residents, all tables in the garden are tall so that residents don't have to bend over to do their gardening work.

Harvest KCI_4563

"We are still expanding the garden and haven't reached full capacity yet," said Lewerenz. "We are experimenting with other specialty greens and edible flowers such as violas and nasturtium, which has an edible, peppery-tasting flower. We also have a Dutch bucket system in which we are growing tomatoes and cucumbers. We are using as many natural and organic methods as possible to produce the best nutrient-rich products. Hydroponic gardening systems use up to 90 percent less water than traditional irrigation systems; the system recirculates the water. We are hoping to incorporate a compost system and we may be able to install some raised beds on the roof area outside the hydroponic garden."

The residents are interacting and learning about new flavors and tastes
The residents of Concord Place have been very involved with the Hydroponic Garden. There has been a Residents with Dave KCI_4601 copy

core group of residents who have spearheaded the daily gardening activity-seeding, maintaining and harvesting. They also help make decisions as to what to grow.

The residents can come and go as they please to care for the garden, and when families come to visit they can join in. Reactions have been very positive. One resident said, "So much work goes into getting those little seeds into those pots. But then you see what comes," said resident Louise "Wheezy" Dellert. A growing number of residents are becoming involved with the garden and, of course, they like to share a nibble or two while they're working. Some residents even help move the process along by growing plants in their apartments. The facility's chefs stop by to pick what they need for the day's menus.

Resident Louise Dellert KCI_4619 copy

"It has been great to bring the residents together through a food based program," said Lewerenz. "This is a very good way to interact, and the residents are learning to try new things and enjoy new flavors. We plan to work closer with the residents to get them more involved, providing them with educational opportunities and helping to facilitate more community relationships within the residential community. There are many hydroponic gardens being set up in the area, but none in a retirement community that involves and benefits the community like this one. We're really proud of what we've been able to accomplish so far. We hope to provide many of the greens used at Concord's kitchen. It doesn't get any more local than that!"

About Concord Place Retirement & Assisted Living Community

Conveniently located at 401 W. Lake Street in Northlake, Illinois 60164. Concord Place Retirement & Assisted Living Community offers an exceptional and affordable retirement living, supportive living and assisted living community in and around the Chicago area.

At Concord Place Retirement & Assisted Living Community residents take part in a wide variety of social, educational, and recreational activities. Life is always exciting! There is always something to do, someone new to meet, or someplace to go. Take part in daily events, trips and a variety of special activities. The fine, restaurant-style dining offers a very wide variety of menu options prepared daily by a gourmet chef. The restaurant is open all day so that residents are served based on their own schedule. At Concord Place, they not only feed the soul of their residents, but their body as well.

For more information about Concord Place Retirement & Assisted Living Community, please contact them at (708) 365-9251 or visit their website at www.concordplace.com.
Photo credit: Cindy Kurman, Kurman Communications, Inc.

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Monday, December 1, 2014

Tomorrow Marks #GivingTuesday. Contribute to Green City Market

#GivingTuesday kicks off tomorrow and it’s a perfect time to bring awareness to donations needed to sustain Green City Market. Why is Green City Market unique in its needs to raise funds?

“It’s expensive to run Green City Market,” says Sarah Stegner, co-president of the board. "We understand that a lot of customers think that shopping at Green City Market supports the market’s operations. It doesn't."

Green City Market’s greatest challenge is balancing the growing expenses of running an outdoor

market while keeping its farm fees as low as possible. Green City Market's booth fees are among the lowest in Chicago by $10-$20 per market. However these fees cover just 14% of its expenses to run an outdoor market, with its top expenditures being mulch to keep our shoppers and vendors dry in inclement weather, park district fees, and the required outdoor restrooms.Because of the difference in Green City Market’s costs to operate Chicago’s first year-round farmers market and keeping its farmers' fees intentionally low, Green City Market must rely on the support of generous individuals to help cover this difference.

Green City Market asks you to please consider making a tax deductible donation to our 501 (c) 3 charitable organization to help cover the gap between its costs to run the market and its intentionally low farmers' fees. By giving to Green City Market, you are impacting the Chicago community by supporting the belief that good food is a right, not a privilege.

All donations greater than $50 receive a free tote bag!

This year’s new effort to raise money through the sale of the Green City Market Cookbook provides an added income stream to help supplement the cost of running the market. The cookbook makes a perfect holiday gift and those who purchase the book can feel a personal reward as they are helping support the market’s bottom line. This year’s #GivingTuesday dollars can go even further as Green City Market has a $20k matching gift for our Edible Gardens program. Green City Market will create donation cards if anyone wants to give a gift to a Market fan. Additionally, Green City Market offers sponsorship opportunities to support programs such as Chef Demonstrations, the Green City Market Chefs Barbecue, Eat Local campaign and Club Sprout activities.

Green City Market is honored to be among the thousands of businesses to join the national #GivingTuesday movement to encourage spending with a purpose. #GivingTuesday is the first of its kind effort to harness the collective power of a unique blend of partners - charities, families, businesses and individuals – to transform how people think about, talk about and participate in the giving season. Coinciding with the holiday shopping season, #GivingTuesday inspires people to take collaborative action which will improve their local communities, give back in better, smarter ways to the charities and causes they support and help create a better world.

Contributions may be made by visiting: https://www.greencitymarket.org/support/index.asp

Donate today!

"Good food is a right, not a privilege." ~Alice Waters

Here is how your donation helps Green City Market. If you give…

$30 you have provided our daily match for 2 Illinois Link card holders.

$50 you have bought 2 weeks of produce for the Club Sprouts program.

$100 you have supported the cost of our compost program for a single market.

$250 you have purchased chef demo supplies for a month.

$500 you have paid for mulch expenses for one market.

$1000 you have provided scholarships for 2 of our farmers.

$2000 you have covered our per market difference between operating costs

Thursday, November 13, 2014

ThinKArt Event: The Art of Intervention Diplomacy and Deployment after Iraq This Friday

ThinKArt invites you to

The Art of Intervention: Diplomacy

and Deployment after Iraq

featuring

Dominique de Villepin

Former Prime Minister and former Minister of Foreign Affairs of France

Friday, November 14

5:30 p.m. - 7:00 p.m.

Doors open: 4:30 p.m.

Mandel Hall, 1131 E 57th St

Free and open to the public

RSVP

Tuesday, November 11, 2014

Michelin Announces Chicago's 2015 Star Ratings; Grace joins Alinea with Three Stars; 42 grams Earns 2 Stars

Michelin announced its Chicago 2015 star ratings this afternoon. Congratulations to Grace (652 West Randolph Street, Chicago) which now has three stars, joining Alinea in Michelin's elite group of highest rated restaurants here. Alinea has held the honor for five straight years (ever since Michelin started rating Chicago restaurants.)

Of note, only 115 restaurants of the more than 20,000 that Michelin rates in 23 countries currently have that distinction.

Also noteable, 18-seat BYOB Uptown restaurant 42 Grams (4662 N. Broadway, Chicago), earned two stars for its creative and inventive food.

L2O, which is closing at the end of the year, also maintained its two stars rating since the guide went to press before they announced their closing.

Last week, Michelin announced its Bib Gourmand winners for Chicago. The winners can be found here: http://www.michelintravel.com/michelin-reveals-chicagos-2015-bib-gourmands/

Here’s Michelin Guide's full list of 2015 starred selections for Chicago. If you were rating, how would you vote?

Three Stars:
• Alinea
• Grace (upgraded)
Two Stars:
• 42 grams (new)
• L2O (closing later in 2014)
• Sixteen
One Star:
• Acadia
• Blackbird
• Boka
• EL Ideas
• Elizabeth
• Everest
• Goosefoot
• The Lobby
• Longman & Eagle
• Moto
• NAHA
• North Pond
• Schwa
• Senza
• Sepia
• Spiagga
• Takashi
• Topolobampo
• Tru

Monday, November 10, 2014

American Food Roots launches video series on the food of World War I just in time for Veterans Day

"Meatless Mondays" were not invented by hippies. Soybean croquettes were not the brainchild of the vegan movement. And maple syrup was promoted as an "alternative" sweetener long before the war against high-fructose corn syrup. All of these items, in fact, can trace part of their heritage to World War I.

American Food Roots launches a video series tomorrow profiling the food of World War I and the lasting

impact it’s had on American culture. Beginning on Veterans Day 2014, the series will commemorate the 100th anniversary of the Great War with the help of three nationally recognized historians who unpack the story of the way we eat today.

"What’s surprising in this material are the number of foods and nutritional concepts that we think of as contemporary," says American Food Roots’ managing editor Bonny Wolf, who moderates the conversation. "In fact, many of our current culinary habits can trace their beginnings to this seminal event 100 years ago."

"A World War I Meal From Soup to Nuts," the first in the five-part series, introduces the idea that America began fighting the war from its kitchens long before its soldiers reached Europe. The "First Course" video profiles the rise of peanut butter as a meat substitute -- driven in part by Southern farmers who were transitioning from cotton -- and a high-falutin’ ingredient called "mayonnaise." In the remaining three videos, soybeans are fashioned into croquettes and braised tongue tells an early nose-to-tail story. Dessert is all maple syrup, which bolsters barley flour and buckwheat in a cake that will please today’s health-conscious bakers.

The American Food Roots series will become part of "War Fare," a digital exhibit hosted by the National World War I Museum in Kansas City, Mo.

American Food Roots is an award-winning online magazine that covers American food and culture. AFR took two prizes in the Association of Food Journalists 2014 Awards, including in the "Best Food Blog" category. It was founded in December 2012 by four veteran journalists and is run by NPR commentator and food writer Bonny Wolf and Associated Press food writer Michele Kayal.

"Why dig up the roots of American food?" AFR’s mission statement asks. "Because that’s how we know who we are."

Video Participants

Bonny Wolf is a long-time journalist who contributes regular food commentary for NPR’s Weekend Edition. She was chief speechwriter for two U.S. secretaries of agriculture and is managing editor of American Food Roots.

Julia Irwin, who teaches at the University of South Florida, is a historian of American foreign relations and has recently published a book on the American Red Cross and the development of U.S. humanitarianism abroad during WWI.

Helen Veit, who teaches at Michigan State University, is a historian of the 19th- and 20th-century United States, with a focus on food. Her book "Food in the Civil War Era" was published in May. She also is considered an expert on WWI food.

Amanda Moniz is a historian of 18th-century humanitarianism and a former pastry chef. She teaches historic cooking classes, writes about history through food and is assistant director of the National History Center.

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War Bread
Makes 2 loaves
During World War I, white flour was thought to be the purest, healthiest flour and so was saved for the

troops. Many breads of the era used "thirded" recipes, recipes that included three different types of grain -- a throwback to Boston brown bread. The original version of this recipe calls for 1 cake of yeast and for the bread to be baked in "moderately hot oven." We have done the conversions for you. This recipe was adapted from "Foods That Will Win the War and How to Cook Them," by C. Houston Goudiss and Alberta M. Goudiss.

Ingredients
•2 cups boiling water
•2 tablespoons sugar
•2 tablespoons fat
•1½ teaspoons salt
•¼ cup lukewarm water
•6 1/2 teaspoons dry yeast
•6 cups rye flour
•1½ cups whole wheat flour

Instructions
Pour the boiling water into a large bowl and add the sugar, fat and salt. Put the bowl aside to cool.
Meanwhile, dissolve the yeast in the 1/4 cup of lukewarm water. When the boiled water cools enough to keep a finger in it for a few seconds, add the dissolved yeast. Add the rye and whole wheat flour.
Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a 350-degree oven.

Printed from www.americanfoodroots.com

Salmon Loaf
Makes 1 loaf
Fish was seen as a plentiful and economic alternative to meat. (In fact, even chicken was considered a

meat alternative.) Recipes of the World War I era also assumed a certain amount of cooking skill. The original directions for this recipe, adapted from "Foods That Will Win the War and How to Cook Them," by C. Houston Goudiss and Alberta M. Goudiss, simply said "Mix thoroughly. Bake in greased dish 30 minutes." We have offered a bit more help.

Ingredients
•2 cups cooked salmon
•1 cup grated breadcrumbs
•2 beaten eggs
•½ cup milk
•½ teaspoon paprika
•½ teaspoon salt
•1 tablespoon chopped parsley
•1 teaspoonful onion juice

Instructions
Preheat the oven to 350 F.
Grease an 8 1/2-by-4-inch loaf pan.
In a large bowl, mix together all ingredients until well combined. Form the mixture into a log and place it in the greased loaf pan. Bake until cooked through, about 1 hour or until firm.

Printed from www.americanfoodroots.com

Tuesday, November 4, 2014

The Redhead Piano Bar Hosts 3rd Annual Cabernet for a Cause Wednesday, Nov. 19

The Redhead Piano Bar (16 W. Ontario) is excited to host its Third Annual Cabernet for a Cause,
6:30 p.m. to 8 p.m., Wednesday, November 19 to benefit the Lynn Sage Foundation. Enjoy over a dozen wonderful cabinets, snacks, fun and great company for a $20 donation. 100% of the proceeds will go to the Lynn Sage Foundation for local Breast Cancer Research.

Reservations are not necessary but may be made by emailing Stephen@RedheadPianoBar.com or by calling 312-640-1000. Business casual attire is required.

Green City Market Junior Board Online Auction Now Live

The Green City Market Junior Board is hosting an online auction packed with exciting, one-of-a-kind experiences for Chicago food and drink lovers.

This year, the auction features coveted items such as A Glittering Night at the James Beard Awards: VIP treatment at the "Oscars of Food," plus dinner at Beard Award-winning Frontera Grill, or Stock Your Home Bar with Your
Own Mixology Class: Charcoal Bar's Danielle Pizzutillo conducts a private mixology course for 6 –bottles included.

The online auction can be found at http://www.32auctions.com/gcm2014 and will end on Sunday, November 16th at 6 pm.

The online auction items include:
• A Glittering Night at The James Beard Awards
• Brewer for a Day + Dinner in Pilsen
• Butchering Class and Dinner in Wicker Park
• Distilling and Brewery Tours Around Lake Michigan
• Do Ravinia Right: Music & Picnic Under the Stars
• Exclusive Rooftop Dinner for 6 at Lightology
• Pies + Beer + Live Music= Epic Summer Fun
• Private Wood-¬-Fired Dinner for 12
• StockYour Home Bar with Your Own Mixology Class

The auction is being held in conjunction with the Green City Market Junior Board’s Thursday, November 13 local and seasonal fall fundraiser,

A (Mostly) Veggie Affair: Cheat on Meat or Go Whole Beast!
at Wicker Park’s Chop Shop & The 1st Ward (2033 W. North Ave.) from 7 p.m. to 10 p.m. Throughout the evening, guests will enjoy a walk-around stationed tasting featuring local chefs’ all-vegetable dishes made with Green City Market vendor produce. Complementing the array of delicious

vegetarian fare, Junior Board member chefs Jared Batson, Scott Manley and Eric Mansavage also will prepare three whole pigs “Three Little Pig-¬-style,” incorporating straw, wood and bricks both in their cooking methods and for creative inspiration. With all the great local food on offer, attendees will be able to
Cheat on Meat or Go Whole Beast!

Tickets are on sale now for $55 at http://gcmveggieaffair.brownpapertickets.com/.
Proceeds from both the event and the online auction will benefit Green City Market’s LINK Card matching program, Illinois' food assistance program that enables families to purchase wholesome local and seasonal food from the farmers’ market.

Green City Market
Green City Market is a not-for-profit organization whose mission is to improve the availability of a diverse range of high-quality foods by providing 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, Chicago’s only year-round sustainable farmers market, operates May-October at the south end of Lincoln Park, 7am-1pm, every Wednesday and Saturday and in the Fulton Market District at 222 North Halsted Saturdays from 7am-1pm. The Market moves indoors to the Peggy Notebaert Nature Museum November-April. For more information, visit www.greencitymarket.org or call (773) 880-1266.

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Monday, November 3, 2014

Karma Asian Food and Fine Wine and Karma Pub Serving Roasted Chicken Asian Style Succotash and Fresh Shaved Prosciutto Flatbread Now Through November 6

Mundelein, IL - Karma Asian Food & Fine Wine (510 East Route 83, Mundelein, IL; 847-970- ROASTED CHICKEN 20 300

6900) has added a savory Roasted Chicken with an Asian-style Succotash ($20) to its menu this w eek. This delicious fall special gives succotash an Asian twist using a unique blend of edamame, corn, peppers, bok choy, sticky rice, and sweet chili lime and is available until next Thursday, November 6.

Also, Karma Pub is featuring its fresh shaved prosciutto flatbread ($12) this week. Crisp and thin, the flatbread special features a combination of freshly shaved prosciutto, Mozzarella, tomato, pesto, Parmesan, and Arugula.

Proscuitto Mozzarella Tomato Pesto Parmesan Arugula Flatbread 12_300

Karma and Karma P ub allow guests to order from each other's menu. The result is that guests can have the best of two worlds-a choice of food and a choice of atmosphere. Both restaurants focus on fresh, seasonal ingredients and purchase from local sources as much as possible.

Friday, October 31, 2014

Holiday Gift Shopping Early ... Get Ready for Lycée Français de Chicago Fall French Market Nov. 7-9

Get ready. Lycée Français de Chicago Fall invites all Chicagoans to indulge in a true French marché^th annual Fall French Market (550 W. Irving Park at Lake Shore Drive) with cooking demonstrations from Chicago-area chefs, specialty and artisan goods from more than 75 vendors, an anniversary cake cutting, and supervised activities for children.

experience Nov. 7 to 9. The Lycée Français de Chicago is celebrating its 10

Opening with a special preview party 7 p.m. Friday, November 7 attendees will be the first to peruse the goods from participating vendors, while enjoying appetizers, beverages and live music followed by a cake cutting ceremony marking its 10-year anniversary as well as the 10th anniversary of the Fall French Market. The benefit party tickets are $35 in advance and $45 at the door.

“The Fall French Market offers Chicagoans a quintessential French marché experience filled with French cooking demonstrations, gourmet fare, artisan goods, a farmer’s market, brocante (antique market), activities for kids, and much more,” said Julie Bargowski, Lycée Français de Chicago parent and this year’s Fall French Market Chair. It’s the perfect occasion to start your holiday shopping and enjoy the finest French food and goods Chicago has to offer.”

On Saturday, Nov. 8, and Sunday, Nov. 9, join top local chefs and proprietors from Bistrot Zinc, Chez Moi, Cook au Vin, The Chopping Block, Metropolis Coffee, Patisserie Coralie, Saveur Cuisine, Spacca Napoli Pizzeria, and Troquet River North for cooking demonstrations, including heavenly pastries and exquisite gourmet French cuisine.

Fall Market chef demonstration schedule includes:

Saturday, November 8:

10:30 a.m.: Tim Kirker, Bistrot Zinc

11:30 a.m.: Shelley Young, The Chopping Block

12:30 p.m.: Shelley Young, The Chopping Block

1:30 p.m.: Tim Davison, Troquet River North

2:30 p.m.: Nathalie Ribon-Tourre, Saveur Cuisine

Sunday, November 9:

11:30 a.m.: Justin Doggett. Metropolis Coffee

12:30 p.m.: Vincet Colombet, Cook au Vin

1:30 p.m.: Jonathan Goldsmith, Spacca Napoli Pizzeria

2:30 p.m.: Manuel Bouillet, Patisserie Coralie

Attendees will be able to browse a unique selection of goods from local vendors, including specialty foods, art, clothing, accessories, home decor, antiques, and more. In addition, The Children’s Pavilion has activities ranging from soccer, yoga, karate, and theater and art workshops.

Daily admission for the Fall French Market is $5 per person for adults and children admission is complimentary.

Tickets for the Lycée Français de Chicago Fall French Market are available for purchase at discounted rates in advance through Thursday, November 6 at www.FallFrenchMarket.com/buy-tickets.html.

All proceeds from the Fall French Market are dedicated to supporting student programs and resources at Lycée Français de Chicago, as well as financial aid and extracurricular opportunities.

For additional information on the Fall French Market visit www.FallFrenchMarket.com.

For a complete list of vendors, visit: http://www.fallfrenchmarket.com/vendors.html

Bon appétit!

Monday, October 27, 2014

Compassion, Fashion & Cocktails 2014: Benefit supporting Stop Traffick & Gaples Institute for Integrative Cardiology Oct. 30

Immerse yourself in culinary delight and artistic flair and join affluent professionals, entrepreneurs, media, sports and entertainment personas for Compassion, Fashion & Cocktails 2014, a charity event celebrating fashion and philanthropy that will raise money and awareness for the charities Stop Traffick, "Supporting victims of human trafficking", and Gaples Institute for Integrative Cardiology, "Advancing Natural Options for Optimal Health". Not only will you get to mingle with the who’s who of Chicago, but you will also get to enjoy great cocktails and a fashion show.

The event is being held on Thursday, October 30th, 2014, at The Godfrey Hotel Chicago | I|O Urban Roofscape, 127 W. Huron St. at LaSalle St., Chicago, IL. There will be a private cocktail reception from 5:30 -7:30 p.m. hosted by Svedka, followed by the runway fashion show, by Eskell, at 8 p.m.

Light hors d’oeuvres will be provided throughout the event, there will be a
silent auction, a raffle, and gift bags will be distributed to the first 100 guests to arrive.
Tickets may also be purchased at the door on the night of the event for $65, you
may obtain a VIP Patron ticketfor $100, which entitles you to a special gift bag and five raffle tickets. To reserve your tickets in advance, please go to
www.compassionfashioncocktails14.eventbrite.com.

The benefit is brought to you by: Moxie Strategies, LLC (Vanessa Garippo, Lema Khorshid, Anna Maria Viti-Welch, and Sam Yanover)

For more information visit: Facebook: www.facebook.com/Compassion.Fashion.Cocktails

Handles: #CompassionFashionCocktails and #MoxieStrategiesLLC

About Gaples Institute For Integrative Cardiology:
The Gaples institute for integrative cardiology is an educational nonprofit working to improve the health of all Americans by emphasizing the role of nutrition and lifestyle-combined with the best in conventional medicine. Innovative educational program are conducted across the country, from presentations to mothers of children in head start to workshops for physicians that combine nutrition education with hands on cooking instruction. Our vision is to make nutrition a cornerstone of health care.

About Stop Traffick:
Stop Traffick is a Chicago-based, grassroots effort to raise funds for victims of human trafficking and to spread awareness about this critical human rights issue.

About Fuksa Khorshid, LLC:
Fuksa Khorshid, LLC is a boutique law firm specializing in servicing the needs of a wide range of small to mid-sized businesses. Because the firm’s attorneys
have amassed extensive professional business experience, they are perfectly situated to provide their clients with
practical legal advice while concurrently addressing their pressing business concerns.

OR IMMEDIATE

RELEASE

Contact:

Lema Khorshid

312

266

2221

lema

@fklawfirm.com

COMPASSION, FASHION

COCKTAILS

2014

charity

event

celebrating

fashion and philanthropy supporting

Stop

Traffick and Gaples

Institute for Integrative Cardiology

Chicago, IL

Immerse yourself in culinary delight and artistic flair and join affluent professionals,

entrepreneurs, media, sports and entertainment personas for Compassion, Fashion & Cocktails

14, a charity event celebrating fashion and philanthropy that will raise money and awareness

for the charities Stop Traffick, "Supporting victims of human trafficking", and Gaples Institute for

Integrative Cardiology, "Advancing Natural Options for Optimal

Health". Not only will you get to

mingle with the who’s who of Chicago, but you will also get to enjoy great cocktails and a

fashion show.

The event is being held on Thursday, October 30th, 2014, at The Godfrey Hotel Chicago | I|O

Urban Roofscape, 127

W. Huron St. at LaSalle St., Chicago, IL. There will be a private cocktail

reception from 5:30

7:30pm hosted by Svedka, followed by the runway fashion show, by Eskell,

at 8:00pm. Light hors d’oeuvres will be provided throughout the event, there will be a

silent

auction, a raffle, and gift bags will be distributed to the first 100 guests to arrive.

To attend, you may purchase tickets in advance (prior to 10/27) for just $40. Tickets may also

be purchased at the door

on the night of the event for $65

, you

may obtain a VIP Patron ticket

for $100

, which entitles you to a special gift bag and five raffle tickets. To reserve your tickets in

advance, please go to

www.compassionfashioncocktails14.eventbrite.com

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About Gaples Institute For Integrative Cardiology:

The Gaples institute for integrative cardiology is an educational nonprofit working to improve the

health of

all Americans by emphasizing the role of nutrition and lifestyle

combined with the best

in conventional medicine. Innovative educational program are conducted across the country,

from presentations to mothers of children in head start to workshops for phys

icians that combine

nutrition education with hands on cooking instruction. Our vision is to make nutrition a

cornerstone of health care.

About Stop Traffick:

Stop Traffick is a Chicago

based, grassroots effort to raise funds for victims of human traffick

ing

and to spread awareness about this critical human rights issue.

About Fuksa Khorshid, LLC:

Fuksa Khorshid, LLC is a boutique law firm specializing in servicing the needs of a wide range

of small to mid

sized businesses. Because the firm’s attorneys

have amassed extensive

professional business experience, they are perfectly situated to provide their clients with

practical legal advice while concurrently addressing their pressing business concerns.

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