Prairie Grass Cafe's Sarah Stegner and Farmer Tracey Vowell return to Immanuel Lutheran Church Winter Farmers Market in Evanston January 16

Chef Sarah Stegner of Prairie Grass Cafe is continuing her support of local farmers this winter as she and chef turned farmer Tracey Vowell of Three Sisters Garden is serving a special brunch and selling unique food items twice a month at the Immanuel Lutheran Church Winter Farmers' Market in Evanston (616 Lake St., Evanston, IL 60201-4413). The next market is January 16. The duo has prepared a menu for the Winter Market that’s delicious, and environmentally responsible using ingredients from local farms. The menu features produce and grains from Three Sisters Garden, Genesis Growers, Catalpa Grove Farm, Nichols Farm, Bennison’s Bakery and others.  First on the menu is the Three Sisters Garden Oatmeal Cake with Maple Creek Farm Bacon and Maple Valley Coop Maple Syrup ($6.50). Next is the Creamy Three Sisters Garden Cheese Grits or Smashed Pinto Beans with Scrambled Genesis Growers Eggs ($6). Next is Prairie Grass Cafe Chef George Bumbaris’ Signature White Bean and Homemade Sausage Soup, with meat provided from Catalpa Grove Farm ($6). For something light try the Three Sisters Garden Salad with Pea Shoots, Baby Kale, Apples from Nichols Farm, Candied Pecans, Roasted Squash, with a unique Apple Cider Vinaigrette from Ellis Family Farm ($8). Next is a classic Grilled Cheese Sandwich with bread from Bennison’s Bakery and local cheese and tomatoes from Mighty Vine Tomatoes ($6). Last but definitely not least, is the Pulled Maple Creek Farms Pork Sandwich with Apple and Winter Radish Slaw ($8). For dessert try Sarah’s Mom’s Pecan Pie ($5.50/slice $32/full); Heirloom Squash Coffee Cake ($5); Crisp Oat Cookies ($6 for 6) or Gluten Free Pecan Oak Crackers ($4). To accompany your dessert, don’t forget to grab a glass of Chef Stegner’s unique Pecan milk ($5) or take home a pint for $12. The Winter Farmers Market (Immanuel Lutheran Church, 616 Lake St., Evanston, Illinois 60201-4413) hours are from 9 a.m. to 1 p.m. January 16 & 30, February 13 & 27, March 12 & 19, and April 9 & 23. The Immanuel Lutheran Church Winter Farmers' Market is part of the Evanston Farmers' Markets. Participation in this Winter Market provides healthy options to a community of hungry local customers; it supports hungry people in need.  Each vendor donates $50 for each market day to support the Immanuel Lutheran Church congregation’s involvement in local, national, and global anti-hunger initiatives.   Preliminary recipients include: Hillside Church Food Pantry Evanston, Shelter for Domestic Violence Services of the YWCA Evanston/North Shore, Battered Women and Their Children, and World Hunger Appeal of the Evangelical Lutheran Church in America (ELCA).  As in years past, the Hillside Food Pantry, will continue to collect farmer/vendor excess products at the end of every market to be sure they are placed in the hands of people who need them. Share:

Prairie Grass Cafe Aims to Promote Sustainable Fishing, One Fish Fry at a Time

Chef/Owners Sarah Stegner and George Bumbaris of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) have introduced a delicious way of keeping a beloved Midwestern food tradition alive while doing something noteworthy for sustainability. Their just launched Prairie Grass Fish Fry lunch and dinner on Thursdays and Fridays will be a throwback to the weekly Fish Fry tradition, but with a sustainable and artisanal chef's touch.

Currently the Prairie Grass Fish Fry, priced at $28, will feature Batter Fried Wild Alaskan Black Cod with Potato Wedges, served with Peach and Corn Slaw. The menu will change weekly depending on fish availability and seasonality of ingredients, giving guests a good reason to return frequently. The black cod is pot caught in Petersburg, Alaska which is on the "green list" from Monterey Seafood Watch.

"George and I want to express our commitment to sustainable fishing while giving our lunch and dinner guests a special treat twice every week," said Stegner. "We know how much people on the North Shore love their Fish Fry, complete with potatoes and other goodies, so we're serving it on Thursdays and Fridays. The best news is that it's delicious. The second best news is that at Prairie Grass Cafe we're using only sustainable fish and fresh locally farmed ingredients when possible. It's a winner on several levels."

Why Raise Awareness about Sustainable Fishing?
"Our Fish Fry program can help raise awareness about sustainable fishing, and so it is something we're going to aggressively promote," said Stegner.

According to Oceana, the not-for-profit advocacy and research organization (usa.oceana.org), the primary trend to reverse is global overfishing, which is destroying the environment at a much higher rate than we once anticipated, and it is unsustainable. Overfishing occurs when the number of fish removed from their habitats is greater than their reproduction rate. This causes entire species of fish to die off, leading to drastic deterioration of our marine and, ultimately, our terrestrial ecosystems. Ocean acidification, caused by a range of industrial processes, is another major issue facing our marine habitats.

According to National Geographic, commercial fishing removes more than 170 billion pounds of wildlife from the sea each year. This rapid removal has caused 80% of the world's natural fisheries to be in a state of collapse. The three main fish used in fish fries are cod, haddock, and flounder. But overfishing of these mainstream commercial species during the past decade has resulted in a 95 percent drop in these populations.

"That's why Prairie Grass Cafe is using Wild Alaskan Black Cod," said Bumbaris. "It is one species that is not being overfished. We will continue to use sustainably fished species as our Fish Fry program continues."
Stegner and Bumbaris are active supporters of the Right Bite, the Shedd Aquarium's conservation program. The program's goal is to promote the consumption of responsibly and sustainably sourced fish so that our marine ecosystems, including the Great Lakes, remain sound. Many people, roughly 36 million in the U.S. and Canada, depend on the Great Lakes for food, home, livelihood, and clean drinking water.
The world's global marine ecosystems are also at major risk. The United States is the world's second largest seafood market and more than 90 percent of the seafood consumed in the United States is caught or processed overseas. Scientists have determined that if we continue to overfish our oceans and fresh water sources, there will be no seafood left by the year 2048. We need to choose sustainable seafood options to promote healthier ecosystems and protect marine life.

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Celebrating Halloween with Family & Friends? Try these recipes from Prairie Grass Cafe

 "Untraditional" Shepherd's Pie & Caramel Apple Martini

The ultimate comfort food is Shepherd's Pie, originally made with leftover roasted meat of any kind and a pie dish lined with mashed potato as well as a having a mashed potato crust on top originally called Cottage Pie. The term "shepherd's pie" did not appear until 1877 and has since been used synonymously with "cottage pie" regardless of whether the principal ingredient was beef or mutton. 
 

Northbrook's Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL 847-205-4433)  chefs Sarah Stegner and George Bumbaris have been serving up their "Untraditional Shepherd's Pie" version ($22) with all natural beef and a puree of potatoes, parsnips and butternut squash, a real treat, since opening Prairie Grass Cafe 10 years ago. It's the perfect fall dish and one that Stegner has enjoyed serving guests at Halloween for years. 

She recommends pairing it with a salad of mixed greens, Honeycrisp apples, goat cheese and toasted walnuts. 

The perfect cocktail to accompany the Shepherd's Pie, recommends Prairie Grass Cafe mixologist Dan Sviland, is his Caramel Apple Martini currently on the menu. 

Untraditional Shepherd's Pie 

Serves 4

2 pounds all natural beef (or other grass-fed beef) chuck-eye roll cut into 1-inch chunks, fat and sinew removed
Salt and freshly ground black pepper
2 tablespoons olive oil

1 cup diced onion

1 tablespoon chopped garlic
1 cup chopped fresh, skinned and seeded tomatoes
1 cup peeled and diced carrots 
1 cup diced celery 
1 teaspoon fresh thyme leaves (removed from stem)
3 cups unseasoned chicken stock 
3 cups demi-glace* 
4 bay leaves
1 cup blanched rainbow chard 
1 Ghost or Habanero pepper, left whole (optional)

1. Season the beef with salt and pepper. Sear the meat in olive oil in a large hot pan over medium-high heat. Stir occasionally, until the meat is browned on all sides. 

2. Remove meat from the pan and sauté onions until tender. Add garlic, carrots, and celery. Return the meat to the pan. Add the chicken stock and demi-glace.

3. If using, tie Ghost pepper with kitchen twine (or place in bouquet garni bag) and lower into liquid-taste often until desired heat is achieved, then carefully remove and discard. Be careful not to touch the pepper with uncovered hands. Cover the pan and cook slowly until the meat is tender. Taste and adjust seasoning.

4. Stir in the Swiss chard and place in an oven-proof casserole dish, or divide evenly between 4 smaller crocks.

For the topping: 

• 4 cups potato puree

• 1/4 cup parsnip puree

• 1/8 cup butternut squash puree

• 2 tablespoons whole butter

• 1 cup chicken stock

• Salt and fresh ground black pepper
 

1. Mix together the above ingredients. Spread on top of braised meat in casserole dish (or divide into 4 portions and spread over meat in individual crocks). 

2. Place in 400-degree oven for 30 minutes, until potatoes begin to brown.

3. Serve and enjoy!

*You can buy Demi-Glace Gold, a concentrated demi-glace, at The Spice House in Evanston, or online. You mix it with hot water to use in recipes.

Copyright Sarah Stegner and George Bumbaris 

Caramel Apple Martini

1.5 oz. North Shore Vodka

3 oz. Caramel Cider Mix

Shake and Serve up

Caramel Apple Cider:

4 cups Apple Cider

1 cup Homemade Caramel Sauce

Blend 10 seconds.

 

Both the Unconditional Shepherd's Pie and the Caramel Apple Martini are available at Prairie Grass Cafe throughout the fall.

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Prairie Grass Cafe’s “Craft Beer Tuesdays” October 22 Menu - Artisan Beer Rules

Prairie Grass Cafe, located at 601 Skokie Boulevard in Northbrook, Ill. (telephone 847-205-4433), continues its special celebration for beer lovers Craft Beers Tuesdays, tomorrow, October 22, featuring Lakefront Brew. Founded in 1987 by brothers Russ and Jim Klisch, grandsons of a former Schlitz brewery truck driver, their little operation has grown into one of the mainstays of Midwest Brewing.

Beginning at 5 p.m., Prairie Grass Cafe guests aged 21 and over will be offered complimentary 2-oz. tastings of three featured craft beers ($10 minimum food order is required). The three Lakefront beers being featured are: Fixed Gear, Pumpkin Lager and 25th Anniversary Imperial Stout.

Fixed Gear is a big, bold American red ale. A brilliant floral-citrus aroma, thanks to an aggressive dry hopping, caramel flavors balance the citrus bite that comes from Chinook and Cascade hops.

 

Pumpkin Lager - using real pumpkin and a proprietary blend of spices made here in Milwaukee for us by the acclaimed Spice House, our brewers lager this beer for 4 full weeks. This extra time gives the Lakefront Pumpkin Lager a deep, smooth richness that no ale can match.

 

25th Anniversary Imperial Stout - a rich imperial stout with cocoa nibs, vanilla beans, and cherry purée. A strong chocolate aroma arises, followed by sweet malt and mild tart cherry. The full, dense mouthfeel yields a malty sweetness followed by chocolate, cherry, and vanilla flavors, then finishes with a slight alcohol warmth, leaving roasted malt and chocolate notes until the next sip.

 

Brewers change every Tuesday throughout October, giving guests the opportunity to enjoy tasting fifteen different artisan beers throughout the month, which has five Tuesdays in 2013.

“We know that many of our guests have gotten the craft beer bug, and so we thought October would be a good time to educate people about some of these amazing local brews,” said Chef Sarah Stegner who, along with Chef George Bumbaris, is the restaurant’s co-owner. “We often take for granted that wine is the beverage to pair with food, but we also think that artisan beer, when correctly chosen, also enhances the dining experience. With Craft Beer Tuesdays and our 3-beer sampling, we will give our guests a head start in finding one they really enjoy. Beer lovers should come in and give them a try!”

Prairie Grass Café will add a tasty element to Craft Beer Tuesdays with some special appetizers, especially chosen to accompany the craft beers. Enjoy the Local Heirloom Luxury Pie Pumpkin Fritters with cinnamon pumpkin butter ($7.50) or the Crispy Brussels Sprouts with basil remoulade, parmesan and local bacon (photo left; $8.50). Both appetizers are perfect for sharing.

October 15^th

Craft Beer Tuesdays at Prairie Grass Cafe

 

Every Tuesday in October enjoy a complimentary sampling of three local beers at Prairie Grass Cafe, 601 Skokie Blvd, Northbrook. Call (847) 205-4433 for reservations.

This week's Featured Brewery is Five Rabbit Brewery from Chicago.

Under two years old, Five Rabbit is a newcomer in Chicago’s craft brew scene. Founded by Andres Araya and Randy Mosher, 5 Rabbit has set out to celebrate the rich tapestry of Latin American culture and cuisine. But despite their inspiration, all the 5 Rabbit beers have a 21st century point of view.

 5 Rabbit

An elegant take on a classic golden beer. A base of high-quality malt contributes caramel and honeyed notes, and these are balanced by a brisk, clean bitterness.

12 oz Bottle  -  $6

 Missionario

Wheat beer fermented with Muscat grape must and almonds. This beer will pair well with our crab cake or a lighter fish like the Whitefish.

12 oz Bottle—$6

 Five Lizzard

Deep amber-colored ale with complex caramel with a long dry and spicy finish. A small amount of roasted ancho chile is used to complement the toasty malt aroma, adding a fruity-toasty depth without heat or strong chile flavor.

12 oz Bottle—$6 

October 22 will be Lakefront brew – founded in 1987 by brothers Russ and Jim Klisch grandsons of a former Schlitz brewery truck driver their little operation has grown into one of the mainstays of Midwest Brewing.

Fixed Gear is a big, bold American red ale. A brilliant floral-citrus aroma, thanks to an aggressive dry hopping, caramel flavors balance the citrus bite that comes from Chinook and Cascade hops.

 Pumpkin Lager  - using real pumpkin and a proprietary blend of spices made here in Milwaukee for us by the acclaimed Spice House, our brewers lager this beer for 4 full weeks. This extra time gives the Lakefront Pumpkin Lager a deep, smooth richness that no ale can match.

25^th Anniversary Imperial Stout - a rich imperial stout with cocoa nibs, vanilla beans, and cherry purée. A strong chocolate aroma arises, followed by sweet malt and mild tart cherry. The full, dense mouthfeel yields a malty sweetness followed by chocolate, cherry, and vanilla flavors, then finishes with a slight alcohol warmth, leaving roasted malt and chocolate notes until the next sip. -

During Prairie Grass Cafe’s “Craft Beer Tuesdays” in October, Artisan Beer Rules

Prairie Grass Cafe, located at 601 Skokie Boulevard in Northbrook, Ill. (telephone 847-205-4433), has planned a special celebration for beer lovers throughout the month of October with Craft Beer Tuesdays. Each Tuesday during October, beginning at 5 p.m., guests aged 21 and over will be offered complimentary 2-oz. tastings of three featured craft beers ($10 minimum food order is required). The three beers will change every Tuesday, giving guests the opportunity to enjoy tasting fifteen different artisan beers throughout the month, which has five Tuesdays in 2013.

“We know that many of our guests have gotten the craft beer bug, and so we thought October would be a good time to educate people about some of these amazing local brews,” said Chef Sarah Stegner who, along with Chef George Bumbaris, is the restaurant’s co-owner. “We often take for granted that wine is the beverage to pair with food, but we also think that artisan beer, when correctly chosen, also
enhances the dining experience. With Craft Beer Tuesdays and our 3-beer sampling, we will give our guests a head start in finding one they really enjoy. Beer lovers should come in and give them a try!”

Prairie Grass Café will add a tasty element to Craft Beer Tuesdays with some special appetizers, especially chosen to accompany the craft beers. Enjoy the Local Heirloom Luxury Pie Pumpkin Fritters with cinnamon pumpkin butter ($7.50) or the Crispy Brussels Sprouts with basil remoulade, parmesan and local bacon ($8.50; photo,right). Both appetizers are perfect for sharing.

To kick off “Craft Beer Tuesdays,” on October 1, Prairie Grass Cafe will feature beers from Revolution Brewing in Chicago: Oktoberfest (logo, left), Eugene Porter, and Anti-Hero IPA. Revolution Brewing, one of the new Chicago breweries, was founded in 2010. Its managing partner, Josh Deth, started his beer career as a home brewer and cleaned the kegs at the now defunct Golden Prairie Brewery.

On October 8, the beers of Bell’s Brewery from Comstock, Michigan will be showcased: Oberon, Two Hearted Ale and Best Brown Ale. Bell’s was founded by Larry Bell in 1985, one of the first Midwest micro breweries. Larry’s newest venture is going to be in the Upper Peninsula of Michigan in Escanaba – a completely new brewery named Upper Hand.

Three beers also will be featured on October 15, 22, and 29.

To obtain more information about Prairie Grass Cafe’s  “Craft Beer Tuesdays,” or to make lunch or dinner reservations, please call the restaurant at (847) 205-4433 or visit their website at www.prairiegrasscafe.com.

Prairie Grass Cafe Celebrates the Fall with Delicious Pumpkin Specials

With fall at our doorstep, the scent of fresh pumpkin and autumnal spices have started wafting through the kitchen at Prairie Grass Cafe (601 Skokie Blvd. Northbrook, IL 847-205-4433). "The first batch of heirloom pumpkins just arrived," says Northbrook's Prairie Grass Cafe chef/owner Sarah Stegner. "We have our pumpkins specially grown for us by farmer Tracey Vowell from a local farm, Three Sisters Garden, in Kankakee, IL," she says. "It's a special time of year. We use between 1,000- and 1,500 lbs each season."

On the menu.

Pumpkins dishes typically run mid-September through November, as long as the pumpkins are available. Expect to find offerings including: Grilled Honey Glazed Heirloom "Luxury Pie Pumpkins" with Capriole Farm Goat Cheese and Toasted Pumpkin Seeds ($8.50); Three Sisters Garden Heirloom Luxury Pie Pumpkin Soup ($5.50); Maple Leaf Farm Crispy Half Duck with Roasted Pumpkin and Heirloom Kale with Huckleberries Sauce ($28); Roasted Pumpkin Fritters with Pumpkin Honey Butter ($8), Stuffed Pumpkin French Toast with Grilled Pumpkin Wedges ($12) and Sarah's Mom's Pumpkin Pie with Whipped Cream ($7.50).

Prairie Grass Cafe uses two pumpkin varieties. The first, the Heirloom Luxury Pie Pumpkin, is a beautiful pumpkin that was introduced in 1893 by Johnson & Stokes. The Heirloom Luxury Pie Pumpkin is a lovely golden fruit with white netting, typically in the 6lb range and perfect for pie making. In fact, this is one of the best tasting pie pumpkins you can use; with very sweet and smooth flesh, it's a favorite of all who use it," according to SeedSavers.org.

Sarah says it's petite and has a smooth silky texture and intense pumpkin flavor. "It's also perfect for our grilled pumpkin."
The second variety used by Prairie Grass Cafe is a large pumpkin called Kankakee Brown, says Stegner. "It's a special variety that only Three Sisters Farm grows." It has rich flavor and the meat is dense, not stringy.

About Three Sisters Farm
Tracey Vowell and Kathe Roybal worked in the restaurant industry until they grew tired of the hard work and decided on a career change. They bought their nine-acre farm in 2000, and named it after the Native American practice of growing corn, beans, and squash in the same mounds - a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet then, and still does. The partners (that's Tracey on left, Kathe at right) focus on specialty vegetables like microgreens (which they grow year-round), pea shoots, heirloom tomatoes, summer and winter squashes, herbs, fresh beans (shelled at the Market) and huitlacoche, a mushroom particularly prized in Mexican cuisine.

# # #

Three Sisters Garden Heirloom Luxury Pie Pumpkin Soup
By Sarah Stegner and George Bumbaris

 

(serves 4-6 people)

"Tracey from Three Sisters Garden agreed to grow Heirloom Luxury Pie Pumpkins for me.  They are less stringy and less watery then a regular pumpkin.  They have intense pumpkin flavor.  Each year we have sold out on all her pumpkins.  This year she grew 1500 lbs for us!  They are really delicious!"

Ingredients:
3 cups pumpkin, peeled, seeds removed and cut into 2" chunks
½ cup onion, peeled and chopped
2 Tablespoons olive oil
3 sprigs fresh thyme
2 bay leaves
Salt
8 cups chicken stock
½ cup heavy cream

Method:
In a large soup pot sauté the pumpkin in the olive oil with the onions, thyme, bay leaves and salt.  Cook over medium heat until the onions are transparent.  Do not add color to the vegetables.

Add the chicken stock and simmer for 30 minutes or until the pumpkin is tender  and the liquid reduces by about a ¼ of it's original volume.

Add the cream and simmer another 5 minutes.

Remove from the stove.  Take the thyme and bay leaves out of the soup.  Blend well.

Serve hot with toasted pumpkin seeds and popcorn.

Prairie Grass Cafe celebrates Easter Sunday in Northbrook, IL

For those looking for the perfect brunch spot in the suburbs, Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) will be a great place to spend the holiday. Easter Brunch begins at 10 a.m. and continues until 2 p.m. March 31.

Chefs Sarah Stegner and George Bumbaris will serve a scrumptious Easter Brunch featuring their Signature PGC Benedict along with a generous and delicious buffet. The brunch includes made-to-order omelets available in a range of toppings such as: homemade crumbled Maple Creek Farm Chorizo, poblano peppers, spring onions, mushrooms and more. Prairie Grass Cafe's puts its own spin on traditional brunch favorites with the Applewood Smoked Maple Creek Farm Bacon, Honey Glazed Bone-In Ham and Deviled Farm Eggs. The house moussaka, with layers of eggplant, potato and braised lamb topped with béchamel sauce also is available. Additionally, crab cakes, fresh salads and a mix of breads complete the spread. To end on a sweet note, the dessert buffet features sliced fruit, Mom's Homemade Banana Cream Pie and a Crêpe station with two sweet filling options. Price for adults is $45 and $15 for children under 10 years.

The restaurant also will be open for dinner, offering both the regular menu and Easter specials. The Easter specials start with an appetizer of Wilted Dandelion Greens with local bacon and Parmesan and balsamic reduction on crostini ($9). As a main course, guests can choose from Sautéed Red Snapper with citrus and fennel salad and a citrus butter sauce ($34) or Spring Lamb Kabobs with Arugula Peso and Basmati Rice ($28). The dessert course features a Carrot Cake with cream cheese frosting ($7). For Easter reservations call Prairie Grass Cafe at (847) 205-4433.

Yalumba Wine Dinner at Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL 60062; 847-205-4433) will be hosting the Yalumba Wine Dinner 6:30 p.m. Thursday October 11.  The sumptuous dinner, presented by Schaefer’s, welcomes guest Louisa Rose, Chief Winemaker at Yalumba Winery.   The cost is $85 per person, all inclusive.  Reservations are required; please call Schaefer’s at 847-677-9463 to make reservations.

Prairie Grass Cafe chef and co-owner, Sarah Stegner attributes much of her success to her philosophy of using fine dining cooking techniques to produce approachable, casual food.  Quality ingredients are most important as evident in her efforts in co-founding Green City Market and supporting local sustainable farms.  Sarah brings that philosophy to Prairie Grass Cafe and along with chef and co-owner, George Bumbaris, has prepared a four course dinner menu presented with pairings from Yalumba Winery.

The appetizer course will be served family-style and offer guests Pizza with Italian Sausage, grilled onions, peppers and mozzarella cheese,  Baked Feta Cheese with spicy banana peppers and tomatoes and Crab Cake with grapefruit avocado and cucumber salad with citrus butter paired with Pewsey Vale Riesling 2011. The next course will feature Mixed Greens with seasonal vegetables and shaved parmesan with balsamic vinaigrette paired with Hill Smith Estate Chardonnay 2010. For the main course, diners will have the choice of three options: Parmesan Crusted Tilapia with creamed spinach, Ancho Marinated Skirt Steak served over mushroom ragout with caramelized onions or Crispy Half Boneless Chicken served with mashed potatoes and warm pesto green bean salad.  Wine pairings will feature a choice of Yalumba “Patchwork” Shiraz 2008 or Yalumba “The Signature” Cabernet Sauvignon/Shiraz 2006.  Finally, the dessert course will offer Warm Chocolate “Muk Muk” Cake with vanilla bean Creme Anglaise.  Dessert will be paired with Yalumba Museum Reserve Antique Tawny Port, coffee and tea also will be served.

About Louisa Rose
Louisa Rose stepped into the role of Chief Winemaker at Yalumba in 2006, taking over responsibility for all the wines of the Barossa-based Hill Smith family.  In October 2008, Louisa was named “Winemaker of the Year” by the prestigious Gourmet Traveller WINE Magazine. 

About Yalumba Winery
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around." Five generations and 160 years later Yalumba, Australia's oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over.

About Prairie Grass Cafe
Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL.; 847-205-4433) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. Prairie Grass Cafe currently serves lunch Monday - Friday 11 a.m. to 2 p.m.; and dinner Monday - Sunday; Tuesday - Thursday 5 p.m. to 9:30 p.m., Friday and Saturday 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves brunch Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 p.m. to 2 p.m. Light fare is available in the bar Monday through Friday 2 p.m. to 5 p.m. For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com.