Da Lobsta’s Soon to be "On A Roll" with Da Lobsta Truck #FindDaLobsta

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Beginning sometime in June, Da Lobsta’s first lobster food truck will be on a roll throughout Chicagoland, 

serving up its unique take on lobster rolls and other lobster delights. The truck will be all over the area, from downtown, through the neighborhoods and even in the suburbs. You’ll also start seeing it at street fairs and festivals throughout the area.

Da Lobsta’s food truck promises to raise the bar for food trucks in the Chicago area."Until now, food trucks have offered quick, inexpensive meals and treats to go, at a very low price point," said J Wolf, Da Lobsta’s owner and founder.

"These foods definitely have their place, but the Da Lobsta truck will be different—we’re offering upscale food at a higher, but still reasonable price point. We believe that Chicagoans are ready to enjoy better quality and more creative fare from food trucks. Our delicious lobster rolls, sandwiches and other items are designed to appeal to food lovers who have been craving a great lobster experience at an affordable price. We’re excited to be leading the way with this new level of food truck service."

The past year has been a very successful introductory period for Da Lobsta, which has established two popular locations in Chicago. "Because the demand for our products has been so high, we chose to launch a food truck so we could reach a wide audience while familiarizing more and more people with our brand," said Wolf. "The truck will give us important experience in this important new sector of the business."

Da Lobsta’s food truck is poised to raise the standard for food trucks in Chicago. It will be the first to serve upscale food rather than fast food and snacks from a food truck, and yet the prices will be very reasonable. To find out where the Da Lobsta Food Truck will be, follow their special Twitter feed at #finddalobsta.
Da Lobsta earned more than $1 million in year one with its two locations, 12 E. Cedar and 131 N. Clinton at the Chicago French Market. To raise the capital needed to build and equip the truck, Da Lobsta turned to Bolstr, a marketplace where successful local businesses access growth funding to scale. The Bolstr campaign was such a success that the needed funds were raised in only four days. "People know a good thing when they see it, and so we’re weren’t surprised that we raised the funds, but we were overjoyed, to say the least, when it took so little time," said Wolf. "We are proud that Chicagoans have such confidence in us, and we will do everything we can to make this a smart investment and a successful avenue for building our growing community of fans."

For those not familiar with Da Lobsta, think the American Dream on a bun. Da Lobsta serves authentic New England lobster roll sandwiches in addition to several varieties with a tasty twist. The menu also is filled with lobster, crab and shrimp specialties, such as Lobster and Crab Spinach dip, Lobster Grilled Cheese, New England Clam Chowda, Lobster Mac-N-Cheese, and delicious Chopped Salads. Creative lobster roll sandwiches, which can be made with lobster, blue crab or shrimp, include the Asian, the Mexican, the Greek, and the Indian.

"We were first to the market by offering an upscale lobster roll product at fast-casual prices, making it affordable for the masses," said Wolf, founder and owner. "We knew Chicagoans love their lobster and there was pent-up demand for lobster served at an affordable price. We have solved the riddle as to how to do it really well at a reasonably low price point."

Da Lobsta’s Lobster Roll sandwiches are priced at $12.95, and they have clearly raised the bar. Da Lobsta fans can still enjoy all of the great menu items at the two "bricks and mortar" locations, but soon Chicagoans will begin to see enthusiastic lines of people standing alongside the Da Lobsta food truck, waiting to enjoy their delicious goodies in the fresh air of summertime.

For more information about Da Lobsta and to view the menu online, please visit the website at www.dalobstachicago.com.

National Egg Day June 3 at Delightful Pastries

Delightful Pastries is an egg-xpert on how to make delicious eggs, not matter which way you like them. Stop by June 3 to try any of their tantalizing egg options. If you wake up and are eager for your egg fix, head to the Delightful Pastries Café as quickly as possible. Make sure to try the Bacon, Bacon Yum ($9.95), with two eggs scrambled with ham, two strips of bacon and one slice of extra, extra thick cut bacon or either the British Mob Movie ($9.95) made with Pan-fried potato, tomato braised beans w/ mixed vegetable, sunny side up eggs, extra-thick-cut-bacon, blood sausage or the Eggs Benedict ($9.95) with Polish ham, homemade everything bun, Hollandaise sauce w/ vodka, poached eggs. Delightful Pastries also offers egg-xcellent two egg omelets ($9.95-10.95) served with vegetables and cheese.

If you missed your egg protein fix in the morning or simply crave more eggs for lunch, then Delightful Pastries has you covered. Try their Breakfast Sandwich ($6.95) with bacon, ham, scrambled eggs and cheddar or add an egg to any of their fresh sandwiches or a slice of Quiche ($5.75). Whatever you do, make sure not to let June 3 slip by without enjoying an enticing egg dish from Delightful Pastries.

Breakfast and Lunch items are all available at the Wells Street location and Chicago French Market: Old Town at 1710 N. Wells St., (312) 255-0724; and Chicago French Market at 131 N. Clinton, (312) 234-9644. Visit http://www.delightfulpastries.com for more information.

June is National Lobster Month and Da Lobsta is All Over It!

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June is the month to celebrate lobster, one of America’s favorite food cravings. Da Lobsta is the place to celebrate National Lobster Month—and National Lobster Day on June 15—because it’s the fast-casual restaurant where Chicagoans can have their fill time and time again, without breaking the bank. Da Lobsta has mastered the art of delicious yet affordable lobster, and they offer it in so many ways that there is something for everyone throughout the month.

The signature item at Da Lobsta is the Lobster Roll, a traditional New England sandwich with big chunks of lobster meat served on a grilled, buttery roll with mayonnaise. But Da Lobsta goes much, much further, with a variety of Lobster Roll sandwiches that are sure to please Chicago’s sophisticated food lovers. Da Lobsta fans can also choose Asian, Mexican, Greek and Indian versions because Da Lobsta’s lobster rolls are inspired by global cuisine.

Da Lobsta also serves salads, sandwiches specialties such as the Lobster BLT or the Lobster Grilled Cheese. Comfort food lovers will dive into the amazing Lobster Mac ‘N Cheese.
Photo: Da Lobsta's The Gold Coast Roll with Lobster Shrimp and Blue Crab with Truffle Mayo $28 

Bites Asian Tapas Offers an Inspired Pan-Asian Easter Brunch Celebration

Bites Asian Tapas has a unique Asian Brunch which will make your Easter Celebration delicious and memorable. This creative new Asian Fusion restaurant at 3313 N. Clark St. in Chicago's Lake View neighborhood (telephone 773-270-5972) will offer brunch 10 a.m. to 3 p.m. on Easter Sunday, and every every Saturday and Sunday. Guests can count on owners Chef Marita Tantivirasut and Asana Nakornchai to dazzle them with delicious beautiful small plates that bring forth the flavors of Thailand, Vietnam, Japan, China, Korea and India. Their Asian fusion cuisine is so unique and inspired, you'll be glad that it's so reasonably priced, giving you the opportunity to enjoy and share many dishes.

Start your brunch with one of Bites' creative specialty cocktails such as the Bloody Rooster ($7), Bites' take on the traditional Bloody Mary, or Mimosas with choice of orange, lychee or mango variations. Other cocktail favorites are the Tom YUMtini ($8), made with vodka, Tom Yum syrup and lime; the Ms. Gardenia ($7), created with gin, simple syrup, Rambutan juice, Midori and lemon; or the Hot Geisha ($8) made with Shochu, ginger syrup, lemon, lemongrass, mint, and Thai chili powder. 

 

Bites' food menu offers a wide variety of unique brunch selections-items you will not experience anywhere else. Start with Small Bites such as the Lemon Ricotta Fritters ($6) and the Watermelon & Lychee Salad ($7). Move on to Brunch Bites - main selections featuring the Green Tea Pancake ($8) with matcha, whipped cream, chocolate sauce, almond and green tea ice cream; the Pulled Pork Waffle ($9), Asian styled pulled pork with BBQ sauce, scallion, and cheddar cheese; Shrimp Tonkatsu ($10), shrimp cake, white bread, Japanese coleslaw and Tonkatsu sauce; the Grilled Rib Eye Bahn Mi ($10), grilled medium-rare rib eye, lettuce, pickled jalapeno, cilantro, and spicy mayo; and the Chicken Teriyaki Sandwich ($8), crispy boneless chicken, lettuce, radish, sesame seed, scallion, and teriyaki sauce. 

 

If you love burgers, Bite's Korean Burger ($12) with Korean marinated spicy pork, lettuce and fried egg with Bi Bim Bap Sauce and served with taro fries, is a dream come true. 

 

Bites also features its two favorite dinner time Ramen dishes at brunch, both large enough to share. The Spicy Miso Ramen ($14) is a hearty bowl with pork belly or tofu, egg noodles, bamboo shoot, mushroom, boiled egg, sesame and chili oil; and the Tonkotsu Ramen ($14) includes pork belly or tofu in a rich and creamy broth with egg noodles, bamboo shoot, ginger, mushroom, seaweed poached egg, garlic oil, and sesame seed.

 

Mac & Cheese fans will adopt A-Macaroni ($8) as their new favorite preparation. Bites prepares this indulgent dish with stir-fried macaroni, tofu, egg, mozzarella cheese and onion with an Asian tomato sauce. 

 

For those looking for more traditional brunch items, you'll enjoy Marita's creative take on a classic: Egg Benedicts ($9), with English muffin, Vietnamese ham, poached egg, and hollandaise sauce; the Omelet Crepe ($8), prepared with chopped chicken, tomatoes, onion, cilantro, and spicy ketchup; and the classic "BLT" ($9), with crusted bread, bacon, lettuce, tomatoes, spinach, two sunny side up eggs.

 

End your brunch feast with Last Bites (desserts): Coconut Crème Brûlée, Asian Churros or Mango Chili Sorbet (Organic, Gluten free)-all are $5.

Madison & Rayne redefines the home cooking experience, combining the quality of a personal chef with the convenience and cost savings of cooking at home

Dinner can be a family affair, a mid-week date night or just a relaxing evening where you create something special.

Americans are increasingly sophisticated about- and appreciative of-good food. They also have become very conscious of what ingredients go into it. So it was just a matter of time before a brilliant food service concept would emerge that combines the quality and culinary artistry of the personal chef with the convenience of cooking a fresh, restaurant quality do-it-yourself meal at home. Madison & Rayne, a Chicago-based company has created just such a formula, and it has wide appeal across demographics, lifestyles and income levels.

"Our concept is really quite straightforward," said Melanie Mityas, co-founder of Madison & Rayne. "We design delicious and creative contemporary American dishes, prepare all of the ingredients in our kitchen and deliver them, ready to cook, to our customers, who prepare the meals using our step by step directions. Our meals generally take from between 15 and 30 minutes from start to table, using a minimal amount of pots, pans and utensils. Easy to cook, easy to clean up and delicious to eat-Madison & Rayne is a perfect solution for people who like to eat really good, wholesome food at home but don't have the time or energy to shop for the ingredients and do everything from scratch. We do the hard work and our customers do the fun, easy tasks."

Among the many people who have adopted the Madison and Rayne lifestyle are singles who want to eat good food but don't want to go to restaurants by themselves; families who have small children and have difficulty taking them to more upscale restaurants; people who enjoy the quiet and privacy of their own homes, but like to eat well; and those who are entertaining guests and want to serve an exciting, tasty meal without spending too much time and money to put it together.

All meals are designed by company co-founder, Chef Josh Jones, a professional chef who has earned his stripes at such highly regarded Chicago restaurants as Spring, where he was Chef du Cuisine for Shawn McClain. "My goal is to bring contemporary American cuisine-which nowadays means food with many global influences-into the homes of food lovers so that they can enjoy exciting meals that transform the typical dinner into a very enticing one."

Mityas and Jones have created a company that turns customers into do-it-yourself personal chefs. After watching countless cooking shows where a gorgeous meal is put together within a matter of minutes, they realized that the ease and convenience of cooking show preparation - with pre-measured, pre-marinated, washed, chopped, sliced, and ready for assembly ingredients - are all that a person needs to create a wonderful dinner. 

"Think personal shopper, personal assistant, and personal delivery all rolled into one," said Mityas. "Minimal prep and minimal clean-up means that your valuable time is better spent cooking and enjoying your dinner. Mealtime should fit seamlessly into your day: we give you all the tools you need to make that happen."

Madison & Rayne has become a win-win solution for families. On the one hand, parents can begin to introduce their children to a new palette of flavors and help develop their love of good food. On the other hand, they can simply enjoy a great meal for two while preparing something else for their children who are not ready for these more sophisticated tastes. "We believe that parents shouldn't have to sacrifice their culinary pleasure simply because the children still want basic, kid-friendly foods," said Jones. "For older couples, the joy of eating good, fresh food without having to devote so much time and effort is also a great advantage. "These are not run-of-the mill dishes; these are professionally created for people who know about food and want to enjoy it at home."

Many menu options; the menu changes every two weeks, with special holiday menus

There are many popular, signature dishes that are always on the menu, but Madison & Rayne also add many special items on a bi-weekly basis. All of the dishes are based on seasonality and many ingredients are locally sourced, so customers always cook with fresh ingredients that are at their peak. The meals are delivered to customers' homes once a week. Everything is packed in airtight containers (which are recycled) and all ingredients are chopped, the sauces and stocks are already prepared, and each ingredient is labeled so that the preparation is step-by-step and fool-proof. Dishes can be ordered with gluten-free options and many can be ordered as vegetarian dishes. Also, customers with food allergies can request substitute ingredients.

Signature dishes, which range in price from $15-$17 per person (portions are generous but not over-indulgent), include Sweet Soy Glazed Chicken, warm egg noodle salad, bok choy, chopped peanuts; Shrimp Tacos, chimichurri, pickled corn and kale slaw, chickpea and pimento pepper dip; Duroc Pork Chop, kimchi, purple cauliflower, crispy rice noodles, soy sesame; and Blackened Tilapia, corn and cheddar fritters, shaved Brussels sprout salad, green tomatoes, mustard aioli.

Seasonal dishes currently on the late winter menu, priced from $15-$18 per person, include Tamarind Marinated Flank Steak, limestone bibb lettuce, cucumber, fresh herbs; Crispy Flatbread, fig jam, braised duck leg, truffled goat cheese, toasted pumpkin seed and apple salad;  Roasted Amish Chicken Breast, candied nuts, goat cheese, arugula, quinoa; and Crispy Pork Belly, chioaga beets, mejdool date mostarda, frisée, pistachios.

Additional items that are always on the menu include Michigan Greens with radish, pumpkin seeds, lemon vinaigrette; Fingerling Potatoes, roasted tomatoes, herbs; Demi-baguettes from Red Hen Bakery; and Peanut Butter Chocolate Chip Cookies.

Madison & Rayne also prepare special holiday menus for home entertaining. For example, the recent Valentine's Day 2014 menu featured a three-course feast priced at $28 per person. It included Roasted Chestnut Soup with pickled shallots and black truffle oil; Ricotta Gnudi with braised Amish chicken, shishito peppers and preserved lemon; and flourless chocolate cake with fig jam.

Easy and Convenient

"All you have to do is go to www.madisonandrayne.com, select the number of servings you want for each meal and note food preferences and allergies," said Jones. "We will adjust the menu to accommodate your tastes. We always have vegetarian options and most dishes can be prepared with alternative protein. All meals are balanced and we use fresh, never frozen, products that are as local as possible. New seasonal dishes are added every two weeks."

Chef Jones sources high-quality meat, vegetables and grains from local farms and maintains a strong commitment to using organic and sustainable products. Orders are made weekly by Saturday and delivered, every Tuesday. There is no cost for delivery. Meals are delivered to your door in a temperature-controlled reusable tote bag. They also encourage recycling.

Madison & Rayne has thought of everything. They try to keep clean-up to a minimum. Most meals only take between one or two pans. They provide very detailed recipe cards that make it next to impossible to screw up. All ingredients are clearly labeled in individual containers. You control the amount of spice and seasoning. It's fun and easy and most meals take only between 15-30 minutes to prepare. The containers in which the food comes are easy to rinse and you return them with the tote when your next order is delivered. They even provide a hotline that's manned Tuesday through Friday from 5 to 9:30 p.m. just in case customers have a question. Voice messages are returned promptly.

About Melanie Mityas and Josh Jones

Melanie Mityas and Josh Jones first met in 2008 at nationally acclaimed Spring Restaurant in Chicago. Josh was the Chef de Cuisine and Melanie a frequent customer. They both share a passion for great food and wanted to create a service that would allow everyone to Rediscover Dinner at home.

"I enjoy cooking but it does not come naturally to me," said Mityas. "As a working mom, I was often struggling to get a good dinner on the table for my family. There were some weeks when I totally had my act together - found healthy recipes, prepared a grocery list, went to the store and bought everything I needed - but then I would get home late from work and did not have enough time to prepare the meal. Or I would forget to marinate the meat the night before. I often watched cooking shows and it looked so easy. Wouldn't it be nice to have all of my ingredients prepared in tiny dishes so that I could just do the cooking part and skip the prep and the clean-up? My frustration sparked the idea for our business."

"The Chicago food scene is very vibrant. People in this city are accustomed to having access to a range of restaurants serving high-quality food prepared with fresh local ingredients," said Jones. "Why shouldn't they enjoy this same experience in the comfort of their own home - whether they are cooking for themselves, their spouse and kids, or a dinner party of friends? Not lukewarm takeout or prepared food made a day or two ago, but a fresh meal that they can easily prepare. My hope is that Madison & Rayne helps people rediscover (or discover for the first time) how fun and rewarding it can be to cook a really great meal."

Jones has been a dynamic culinary talent in the restaurant industry since the age of 15, when he went to work in a professional kitchen with Chef Joel Finley of 302 West. Jones' success there led him to attend the Culinary Institute of America, where he graduated at the top of his class. Following graduation, Jones worked at Spring and quickly moved his way up the ranks to Chef du Cuisine.

Jones is dedicated to using locally sourced produce and sustainable products. He has a meticulous eye for quality, and has consistently created balanced menus that represent his passion for unique, delicious cuisine. Jones is thrilled to partner with Madison & Rayne in order to bring his culinary vision to home kitchens.

Prairie Grass Cafe Hosting Brunch with Breakfast Queen Ina Pinkney March 30

            

Opportunity to Meet Ina, Enjoy Specials
and Get a Signed Copy of Taste Memories

Prairie Grass Cafe,  (601 Skokie Blvd., Northbrook, IL  60062, 847-205-4433) is hosting a special brunch 10 a.m. to 2 p.m., Sunday, March 30 featuring chef/author Ina Pinkney . Come and meet "The Breakfast Queen" and have her sign a copy of her new book, Taste Memories: Recipes for Life and Breakfast.

Prairie Grass Cafe's Chef Sarah Stegner will be making some of her favorite Ina recipes, including Heavenly Hot's pancakes, so light & fluffy when you eat them you would think you are in heaven.  Prairie Grass Cafe's regular brunch menu also will be featured.

Ina will have her new book available for purchase and signing. Think about picking one up; it's a great Mother's Day gift. 

TASTE MEMORIES: Recipes for Life and Breakfast ($34) was published in 2013 so that her recipes would live in everyone's home..
Ina has been an ICON in the industry, setting the standard for breakfast in Chicago. She is wise, the consummate professional, and everyone's friend! Prairie Grass Cafe loves her and know that you will too. "It is in honor to have her come to Prairie Grass Cafe," said Chef Sarah Stegner, Prairie Grass Cafe co-owner and friend of Ina.

 Learn more about Ina here.

Reservations are recommended by calling Prairie Grass Cafe at 847-205-4433 or by visiting http://www.prairiegrasscafe.com.

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Ina Pinkney's Heavenly Hots Recipe


This was developed by Ina Pinkney of Ina's restaurant.  She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes.  She serves them with a peach, raspberry and blueberry compote.  Look for potato starch in the baking aisle of the supermarket.
Ingredients4 large eggs
2 cups sour cream
1/4 cup cake flour
3 Tbs. sugar
1/4 cup potato starch
1/2 tsp. each baking soda, salt

Directions1. Beat the eggs in a bowl, blender or food processor; beat in the sour cream.  Mix together the dry ingredients in another bowl; add to egg mixture.  Mix until smooth.
2. Heat a lightly greased griddle or non-stick skillet over medium high heat.  Pour large spoonfuls of batter into the skillet in batches to make 3" circles.  Cook until a few bubbles appear on the top, about 2 minutes.  Turn carefully; cook until lightly browned on bottom, about 2 minutes.

Notes: Per 6 pancakes; 178 calories, 61% from fat; 13 g. fat, 7 g saturated fat, 127 mg. cholesterol, 12 g. carbs, 5 g. protein, 284 sodium, 0 g. fiber.

Ina Pinkney's Blobbs Recipe
Prep: 25 minutes
Cook: 17-20 minutes
Makes: 26 large brownie-cookies

Ina Pinkney invented the Blobbs in response to the gourmet brownie craze of the 1980s. What are they? "A mounded cookie/brownie with 2 kinds of chocolate, walnuts, pecans and chocolate chips,'' Pinkney writes in "Taste Memories." "When baked they held the domed shape created by the ice cream scoop I used to measure them out. They became firm on the outside and amazingly soft on the inside." They also became the recipe requested most by customers. Pinkney never divulged it, until now.

4 ounces unsalted butter
9 ounces dark chocolate (about 60 percent)
3 ounces unsweetened chocolate
Melt butter and chocolates slowly in a bowl in a microwave or in a saucepan on the stove top; cool to room temp.

3 ounces flour, a scant 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
Combine flour, baking powder and salt in a mixing bowl; stir vigorously. Set aside.

3 eggs, large
Whip eggs in a mixer on medium/high speed until lighter and creamy.
1 1/4 cups superfine sugar
Add superfine sugar slowly to eggs; continue whipping until very light and creamy.

2 teaspoons vanilla
Add vanilla to egg mixture.

12 ounces chocolate chips
5 ounces pecan pieces
4 ounces walnut pieces
Combine chocolate chips and nuts in a bowl; set aside.

When the egg mixture is ready, change the whip to a paddle. Add chocolate-butter mixture, combining on low. Then gradually add the flour mixture on low.

Add the nut mixture and mix well. Finish by hand to be sure it's all combined at the bottom.

Pack mixture into a 2-inch ice cream scoop, scraping off excess. When released from the scoop, the mixture should hold its shape. Place mounds on a parchment paper lined cookie sheet, about 2 inches apart.

Bake at 350 degrees for 17 to 20 minutes. The tops should look a little dry and lighter in color. You also can freeze the unbaked blobbs and bake them from frozen.

Nutrition information per cookie: 294 calories, 20 g fat, 8 g saturated fat, 32 mg cholesterol, 28 g carbohydrates, 4 g protein, 44 mg sodium, 3 g fiber

Ina Pinkney
Chef, Author
TASTE MEMORIES: Recipes for Life and Breakfast www.breakfastqueen.com

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Delightful Pastries Gets Ready for Paczki Day. Have you ordered your Paczki?

If there ever was a question as to whom rules the queendom of Paczki making in Chicago, these photos will help solve the query. The mother-daughter team of Stasia Hawryszczuk  and Dobra Bielinski, partners of Chicago’s Delightful Pastries with brother Robert Hawryszczuk, and his wife Nico Hua rule the roost. The team, with a handsome able-bodied staff of helpers, is cranking out delicious homemade Pasczki to the tune of 1000s per day to meet pre-order demands of 36,000 plump and delicious filled authentic Polish Paczki. If you think Paczki are the same as doughnuts, think again. The traditional Paczki is “all about the dough. It’s denser; it’s a yeast dough that doesn’t collapse when you bite in,” said Dobra.  “One of the reasons ours are so good is that we don’t use any additives; everything is from scratch – flour, sugar, water, eggs are the base.:  Paczki day is an annual tradition celebrated in Poland tomorrow (on the 27^th of February) but here in America, it’s celebrated on March 4, Fat Tuesday.” Whether you’re a purist, choosing traditional varieties such as Fresh Strawberry & Whipped Cream, Custard Topped with Chocolate Fudge, Apricot Jelly, Raspberry Jelly, Rose Petal Jelly, Plum Butter, or want a gourmet flavor such as Cannoli Paczki or Passion Fruit Jelly, there’s a Delightful Paczki for every taste. However, it’s Delightful Pastries “drunken” Paczki that has had helped Delightful make its mark nationally, with three booze-filled choices:  Jameson Whiskey with Chocolate Custard, Vodka and Custard with Madagascar Vanilla, and Lemon Curd with Moonshine. All three Chicago area Delightful Pastries locations (Jefferson Park on Lawrence; Old Town on Wells and the West Loop at the Chicago French Market) will be fully stocked. Prices range from $2 to $3.25 apiece. Come hungry. It’s impossible to just eat one. Like Delightful Pastries on Facebook and Follow on Twitter @DelightPastries. Visit http://www.delightfulpastrries.com for more information. You can order Paczki at the Lawrence Ave. bakery at: 773-545-7215.

Dobra Bielinski discussing how to make Paczki