Three top picks for Chicago's Restaurant Week 2016

Chicago Restaurant week is here!  Over 350 restaurants will offer special dining deals from January 22 through February 4. This annual two-week culinary celebration offers prix fixe menus starting at $22 for lunch and $33 and/or $44 for dinner (excluding beverages, tax, and gratuity).

Check out our favorite participants below!

Bella Bacinos (75 E. Wacker Dr.)

Try Bella Bacinos (75 E. Wacker Dr., Chicago; 312-263-0070) for both lunch and dinner during 

restaurant week. For lunch, Bella Bacinos is offering a roasted red pepper soup, Tuscan minestrone, or insalata mista to start. Next, guests have a choice of three of their signature Pizza Cups Milano, which were featured at the 2015 world’s fair in Milan, Italy, and a dessert of tiramisu or a cannoli ($22). For dinner, the prix fixe menu includes two salad options, choice of veal scallopini, grilled salmon, or rigatoni Napoletana pasta, and dessert of tiramisu or flourless chocolate cake ($33/$44 with wine pairings).

http://www.choosechicago.com/listing/Bella-Bacino-s/53098/

Ixcateco Grill (3402 W. Montrose Ave.)

Don’t miss the authentic Southern Mexican cuisine at Ixcateco Grill (3402 W. Montrose St., Chicago; 773-539-5887) for dinner during restaurant week. To start, guests can choose between a Mixed Salad with mangoes, goat cheese, and cashews with an agave ginger dressing or Miniature Sopes topped with slow-roasted Poultry Carnitas. The entrée includes either Pollo en Red Mole or Lomo de Puerco, adobo marinated wood grilled pork loin with in a tomatillo orange sauce. Finally, guests will finish the evening with house-made Pecan Flan ($33).

http://www.choosechicago.com/listing/Ixcateco-Grill/55372/

Osteria La Madia (59 W. Grand Ave.)

Another Italian favorite, Osteria La Madia (59 W. Grand St., Chicago; 312-329-0400) is also offering

both lunch and dinner during restaurant week. Guests will begin with an Anti Pasto, choosing from items such as fire roasted crispy artichokes or cheesy tomato fondue. Then, there will be a choice of salad, such as the arugula salad with local apples in a walnut vinaigrette, or the Roasted Heirloom Beet Salad. The entrée includes several choices from La Madia’s Pizza and Pasta Menu, including the Tagliatelle all’Amatriciana or the triple pepperoni pizza with white truffle oil ($22 lunch, $33 for three course dinner, $44 for four course dinner).

http://www.choosechicago.com/listing/Osteria-La-Madia/50786/

Sweeten National Milk Chocolate Day Tuesday, July 28 with Milk Chocolate Pudding from Luella’s Southern Kitchen

Milk Chocolate Bread Pudding ($6)
Photo credit: Cindy Kurman, Kurman Communications, Inc.

Craving some sweet, melt-in-your-mouth milk chocolate? If the answer is “yes,” then we have some good news for you! Tuesday, July 28 is National Milk Chocolate Day, and what better way to satisfy your milk chocolate craving than with a heavenly serving of Milk Chocolate Bread Pudding at Luella’s Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8196). Add a performance of contemporary jazz from guitar wiz Lee Alec Barrie from 6:30 – 8:30 p.m. and you have quite the Tuesday night party!

Not only is Luella’s Milk Chocolate Bread Pudding ($6) handcrafted by Owner/Chef Darnell Reed himself, but it is served with a scrumptious strawberry jam anglaise and homemade praline ice cream. Chef Reed knows just what it takes to make this bread pudding melt in your mouth, just like any piece of milk chocolate would. The Milk Chocolate Bread Pudding is usually served during brunch, but Chef Reed is making an exception for the holiday and will be offering it all day on Tuesday, July 28.

What makes milk chocolate special is the addition of one of the following: liquid milk, milk power, or condensed milk. One of the most closely-guarded milk chocolate recipes belongs to Hershey’s, but Luella’s ingredients are no secret. To find out what makes their Milk Chocolate Pudding so delicious, head over to Luella’s Southern Kitchen and have a taste for yourself!
 

About Chef Reed

Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella’s Southern Kitchen

Luella’s Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago’s Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella’s serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 

3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella’s is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.

About Lee Alec Barrie

Lee Alec Barrie is an accomplished contemporary jazz guitarist and guitarist synthesist who has been setting the mood for audiences for years with his creative mix of contemporary jazz, smooth jazz radio hits, instrumental pop and romantic bossa nova, backed by fully arranged recorded accompaniments. 

Prairie Grass Cafe Receives Areas First Serving of Chatham Island Blue Cod October 21

Stop by Prairie Grass Cafe (601 Skokie Blvd. Northbrook, IL 847-205-4433) Monday,
October 21 to enjoy the areas first shipment of Chatham Island Blue Cod. Chefs Sarah Stegner and George Bumbaris are preparing it baked in olive oil with lemon, toasted bread crumbs, roasted cherry tomatoes and served with sautéed potatoes ($40).

Blue Cod are found throughout New Zealand, but are most common south of the Cook Strait and around the Chatham Islands. They are found at depths to 200 m in sandy areas and feed on shellfish, crustaceans, scalps and small fish.

Situated in the South Pacific Ocean, about 800km east of Christchurch, the Chatham Islands are New Zealand’s most easterly region. An archipelago of 11 islands, only Pitt and Chatham are inhabited, by about 600 people.

These bright blue fish are an island favorite but hard to find in the states. Unique to the New Zealand region, the cold clean waters make the Chatham Island Blue Cod’s flesh firm yet delicate with an intense ocean fresh flavor. Check out the Chatham Island Blue Cod video ABC.net/au. and Chatham Island on Facebook.

Register for Wells Street Progressive Dinner March 7

Join Connections Chicago for a fun progressive dinner on Wells Street, Thursday, March 7 beginning at 6 p.m. Throughout the evening, guests will be given the opportunity to indulge in some of Old Town’s finest cuisine with stops at The Pour House, Bistrot Margot, O’Brien’s, and The Twisted Baker.

The evening begins at The Pour House (1419 N. Wells St.) with appetizers including Miniature Burgers, Chicken Caesar Wraps, and Buffalo Shrimp, followed by French Onion Soup, Bistrot Salad or Chicken Caesar Salad at Bistrot Margot (1437 N. Wells St.).  The group moves on to O’Brien’s Restaurant & Bar (1528 Wells St.) for your choice of Irish Corned Beef & Cabbage, Seared Scottish Salmon with Walnut Couscous Salad, Roasted Chicken with Vesuvio Potatoes, or a Stuffed Portabella Mushroom with Mashed Potatoes and Asparagus. The final stop is at The Twisted Baker (1543 N. Wells St.) for dessert including choice of  Red Velvet or Vanilla Cupcake, Fruit Tart, Raspberry Cheesecake, or a Chocolate Brownie .

Reservations are limited. The cost is $75 inclusive of tax and tip. Register online at http://www.connectionschicago.com For questions, email customercare@connectionschicago.com.

This event is produced by ConnectionsChicago.com. Like them at Facebook.com/connectionschicago and register for future mailings at www.connectionschicago.com.

Sunday Brunch, Baby Back Ribs Night and More at Maxwell’s at the Club

Maxwell’s at the Club (500 N. Kingsbury St., Chicago IL; 312-527-5800) has long been the in-house eatery for Chicago’s East Bank Club. Chef Mike Lodes has developed weekly specials to intrigue a variety of appetites. No membership is necessary to enjoy any of these taste bud tempting meals.

Sunday Brunch

What’s better than Sunday brunch after a long work week? Maxwell’s at the Club offers its long time club tradition to the public, 10 a.m. to 2 p.m. Sundays. The menu includes a full omelet bar, a roast strip beef loin carving station, freshly made waffles, herb roasted salmon, salads, seasonal fruit and much more. This special brunch is priced at $28 for ages 11 years old and up, $12 for ages 7 -10, $6 for ages 4-6 and complimentary for ages 3 and under.

Baby Back Rib Night Thursdays

Imagine a pound-and-a-half slab of mouthwatering baby back ribs, served with corn on the cob, smashed potatoes and coleslaw. The only thing that could make this image more tempting is the price tag of $18. This special barbeque dinner is available Thursdays at Maxwell’s.

Italian Night Fridays

From an extensive buffet of Caprese Salad and Eggplant Caponata antipastos to the rich entrée items of Grilled Swordfish and Fire Roasted Chicken Breast, Maxwell’s at the Club’s Italian night will transform your evening into a flavorful culinary journey. Every Friday enjoy an exceptional selection of Italian antipasto, pastas, entrees and desserts for $28 ages 11 and up, and $12 ages 10 and under.

The dinner specials don’t end there, Chef Lodes also offers a Tuesday Lobster Tails special ($38.50), featuring cold-water twin lobster tails served with seasonal vegetables. Wednesday features Small Plates ($24) providing a choice of three picks off the special menu which includes Seared Ahi Tuna, Oysters on the Half Shell and Pork Belly Sliders. The evening is highlighted by the Flamenco guitar styling of Gypsy Influence. Reservations for any of these special meals can be made at (312) 527-5800 ext. 301 or at maxwellsattheclub.com. Start the New Year off right by taking advantage of the culinary treats at Maxwell’s at the Club.

It’s Burger Time! Celebrate National Hamburger Day May 28!

You don’t need a special occasion to enjoy a hamburger, but when National Hamburger Day rolls around on Monday, May 28, it’s time to skip those everyday burgers and go for the real gourmet deal.

ELATE

111 W. Huron, Chicago
312) 202-9900; www.elatechicago.com

Elate has become one of Chicago’s casual dining treasures. The restaurant is one of the most attractive gathering places in the city and its LEED certified design, comprised of mainly of sustainable, re-purposed materials, is very inviting, stylish and comfortable. But what keeps guests coming back to Elate is its consistently delicious and creative food from Executive Chef Michael Noll. His specialty is contemporary American fare made from primarily locally sourced, organic and sustainable ingredients.

 His Elate Burger doesn’t disappoint—it’s one of the most delicious and generously sized burgers in Chicago. The Elate Burger ($14) is topped with creamed leeks, Applewood bacon and served with a generous portion of hand-cut fries.

 If your food preferences run along vegetarian lines, you’re in good hands at Elate with the very popular Vegetarian Black Bean Burger ($11). It’s topped with whipped avocado/piquillo peppers and served with seasoned fries and house made pickles.

 FRANCESCA’S FORNO

1576 North Milwaukee, Chicago
(773) 770-0184; www.miafrancesca.com

Right on the six corners of Wicker Park, Francesca’s Forno offers traditional Italian cuisine with a twist.  Surrounded by the artistic and edgy boutiques, bars and cafes, Francesca’s Forno has been deemed a great place to dine by the locals.  From its weekend brunch to daily lunch and dinner menu items, there is always a tasty and affordable option for every patron.

One of the lunch and dinner favorites just happens to be an American classic with an Italian twist. The Forno Burger ($11) is a grilled prime burger served made to order and is topped with gorgonzola cheese, oven dried tomatoes and served on a pretzel roll with a side of smashed potatoes.  Add pepper corn bacon or a fried egg for an additional $2 each. 

MAXWELL’S AT THE CLUB

East Bank Club
500 North Kingsbury, Chicago
(312) 527-5800; www.eastbankclub.com/dining/maxwells-at-the-club

 The folks who live in River North and Fulton River District have happily discovered that the main restaurant at East Bank Club, Maxwell’s at the Club, is open to the public. They’ve also discovered that this superb, comfortable restaurant serves some of the best food in the neighborhood, prepared with culinary finesse and customizable to please one’s particular tastes and desires. As you would expect at such a major health club, many of the dishes are nutritious and heart-healthy as well as delicious.

One of the most popular delights at Maxwell’s is Max’s Minis ($10). This trio of sliders includes a mini prime steakburger, a mini Santé Fe chicken burger and a mini Yellowfin Tuna Steak burger, all topped with crispy onion strings. If you would like to customize your minis, simply ask your server for any combination of the three. If you’re in the mood for steak sliders, you’ll enjoy the very popular Mini Tenderloin Sliders ($14), a trio of seared mini filet mignon sliders finished with lemon and basil.

If you’re in the mood for a full-service burger, try Maxwell’s Prime Steakburger ($11), made from ten ounces of prime beef, topped with lettuce tomato, onion and pickle and served with your choice of sweet potato fries, fresh-cut fries or seasonal fresh fruit.

FLEMING’S PRIME STEAKHOUSE AND WINE BAR

25 E. Ohio, Chicago
(312) 329-9463; www.flemingssteakhouse.com

960 Milwaukee Ave., Lincolnshire, IL
(847) 793-0333; www.flemingssteakhouse.com

One would expect a great steakhouse to serve a great burger, and Fleming’s Prime Steakhouse and Wine Bar doesn’t disappoint. The bar at Fleming’s is always hopping in the after-work and evening hours and one of the attractions is the Prime Burger ($14; available only in the bar area) with Wisconsin cheddar cheese, peppered bacon and their signature onion rings. If you want to enjoy Fleming’s quality at a great price, stop by Fleming’s bar area before 7 p.m. when the Prime Burger is part of their “5 For $6 'Til 7" bar menu. You get a choice of 5 premium cocktails, 5 distinctive wines by the glass and 5 generous appetizers or the Prime Burger, each for only $6 (liquor prices and hours offered may vary depending on state liquor laws). Also, keep in mind that Fleming’s has an amazing wine program, which includes 100 wines by the glass. So this may be your perfect opportunity to try out some new wines while you savor a first-rate burger.

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.

Francesca's Chefs in Divine Dine and Wine

Jonathan Beatty of Davanti Enoteca (1359 W. Taylor St., Chicago, IL 60607; 312-226-5550) and Kevin Ives for Francesca’s restaurants are participating in the West Central Association Chamber of Commerce’s Divine Dine and Wine 6 to 9 p.m. Thursday, February 9 at Venue One (1044 West Randolph St., Chicago, IL 60612; 312-327-0111). 

Anne Burrell, star of the Food Network's "Secrets of a Restaurant Chef" and author of Cook Like a Rock Star will also be at the event.

Divine Dine and Wine celebrates the locally and nationally recognized restaurants in the West Central Association’s area: the West Loop, Fulton Market, Fulton River District, Randolph Street, Greektown and Taylor Street. Guests will have the opportunity to sample food and wine from participating restaurants and participate in a silent auction to the Chamber of Commerce’s future endeavors. Tickets for non-members are $85 per person and can be purchased online at http://www.wcachicago.org/buytickets.html. 

Divine Dine and Wine is a great way to celebrate some of the great restaurants in Chicago and pave the way for more innovations and development in the area.

Lobster Tail Tuesdays at Maxwell's at the Club - Tonight

Ready for a great post holiday dinner? Tonight and every Tuesday, Maxwell's at the Club (East Bank Club, 500 N. Kingsbury St., 312-527-5800 ext. 301) features a fabulous lobster dinner for only $38.50. Enjoy succulent, cold-water twin lobster tails broiled to perfection and served with vegetables of the day. Reservations are recommended.

Can't make it tonight, mark your calendar for next Tuesday, or visit another night. Maxwell's offers a full lunch, dinner and bar menu as well as a weekly Sunday Brunch, Friday Italian Night, and a complete Small Plates menu.

Maxwell's also is the perfect spot to meet friends after work. Stop by to enjoy dinner and live entertainment every Tuesday, Wednesday, Thursday and Friday.

2012 Chicago Culinary Scene Starts with Bang: Charlie Trotter to close his world-renowned Chicago Eatery

In a special to the Chicago Sun-Times today, food editor Janet Rausa Fuller reported that renowned chef Charlie Trotter will close his famous Chicago Eatery Charlie Trotter’s, 816 W. Armitage, this August, after 25 years in business.

Trotter, 52, is calling this a “sabbatical,” though. He plans to travel the world with his wife, Rochelle, and go back to school to study philosophy and political theory. He said he’s been accepted into three graduate programs, two in Chicago and one in California.

Read the complete story here: http://www.suntimes.com/9725535-417/charlie-trotter-to-close-his-world-famous-chicago-restaurant.html#.TwC9uCRxJWc.email

Former Bears Player, Desmond Clark, Bartends at Prairie Fire Sept. 23

Bears fans can relive Super Bowl XLI memories with former tight-end Desmond Clark when he bartends from 6 to 8 p.m. Friday, Sept. 23 at Prairie Fire. All tips Clark receives while bartending will be donated directly to his charity, 88 Wayz Youth Organization.

Fans may remember Clark helping the Bears reach the Super Bowl in 2006. That season he caught 45 passes for 626 yards and totaled six touchdowns.

Clark founded the 88 Wayz Youth Organization in 2008 because he wanted to see young people receive opportunities they wouldn’t typically receive. Clark’s organization hopes to bridge the gap between social, economic and spiritual neediness. The program teaches youth to avoid street violence and encourages them to think for themselves and to reach success through positive confirmations.

Young people in the organization work directly with mentors positively addressing school suspension, detention, negative influences, drugs, gangs and fatherless homes.

For more information about Prairie Fire, visit www.prairefirechicago.com.

Celebrate the holidays with Fleming’s

Fleming’s introduces a holiday cocktail and 3-day New Year’s celebration

It’s that time of year, when the chill in the air and decorations on the houses say the holidays are here. Each year, Fleming’s Prime Steakhouse & Wine Bar creates a special holiday cocktail just for the occasion. This year, Fleming’s decided to create a contemporary whiskey cocktail; something as cozy as a hot toddy, but cool and sophisticated as a martini. With Maker’s Mark, Chambord and holiday juices of cranberry, citrus and pomegranate to add tartness, Fleming’s has created the Merry Maker’s, available now through December 31 for $10.95.

Join Fleming’s Prime Steakhouse & Wine Bar for New Year’s with Veuve Clicquot. In typical Fleming’s fashion, the restaurant is going over-the-top with a three-day New Year’s celebration: Thursday, Dec. 30; Friday, Dec. 31; and Saturday, Jan. 1.

Begin the evening with a glass of legendary Veuve Clicquot Champagne, $25. Then indulge yourself with a Fleming’s favorite, or enjoy a special New Year’s selection and selected wine pairing available New Year’s weekend only. Seating is limited for the three-night celebration at both Chicago area Fleming’s locations: 25 E. Ohio St., 312-329-9463; and 960 Milwaukee Ave., Lincolnshire, Ill. 847-793-0333.

The New Year’s celebration menu features Filet Mignon & Crab-Stuffed Shrimp, filet mignon with Madeira sauce, two giant black tiger shrimp stuffed with crab and topped with crisp bacon, lemon garlic butter sauce, served with a butter poached Portobello mushroom, $79.95. (Suggested pairing: Rodney Strong, Merlot Sonoma County, 2006/2007); North Atlantic Lobster Tail, a colossal one-pound lobster tail with lemon vanilla butter, served with lobster mac & cheese, $59.95. (Suggested pairing: BENZIGER, Chardonnay Carneros, 2007/2008); or New York Strip & Giant Shrimp, petite New York prime steak wrapped in bacon, two giant black tiger shrimp broiled in the shell with chimichurri herb pesto, $69.95. (Suggested pairing: CATENA, Malbec Mendoza Argentina, 2008). Cost does not include wine, tax or gratuity.

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best steakhouse dining – prime meats and chops, fresh fish and poultry, generous salads and side orders – with a unique wine list known as the “Fleming’s 100” that features 100 wines served by the glass. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Awards of Distinction and Wine Spectator’s annual Awards of Excellence. Learn more at http://www.flemingssteakhouse.com/. 

Fleming’s Prime Steakhouse & Wine Bar Presents JAQK Cellars Winemaker Dinner

Fleming’s Prime Steakhouse & Wine Bar will feature five handcrafted Napa Valley wines from JAQK Cellars at a special five course wine dinner at 6:30 p.m. on Thursday, September 9. The dinner is $90 per person and includes paired wines with five courses (cost includes tax and gratuity). Fleming’s Prime Steakhouse is located at 25 East Ohio Street in Chicago, Illinois.
JAQK Cellars is a new wine company dedicated to crafting extraordinary wines. Founded by Joel Templin, Katie Jain and Craig MacLean, JAQK Cellars is about crafting unique, individual wines that have been coddled, cajoled and doted upon every step of the way. Under the helm of Master Winemaker MacLean, JAQK Cellars creates a variety of wines out of Napa Valley, including handcrafted Merlot, Chardonnay and Sauvignon Blanc.

"We are very pleased to be hosting this dinner along with JAQK Cellars Winemaker/Co-Founder, Craig MacLean," says Curtis Nordeen, Fleming's Prime Steakhouse Chicago operating partner. “JAQK Cellars has mastered its winemaking skills and produce varietals that are food-friendly and deliciously drinkable upon release.”

The evening will begin with a reception of Apple & Brie Tartine with Wasabi Crusted Fritters alongside JAQK Charmed Sauvignon Blanc, 2007.

The first course will be a Seared Scallop over Mixed Greens with Harvest Peaches and an Orange Lime Vinaigrette paired with JAQK Her Majesty Chardonnay, 2008. The salad is followed by Wild Mushroom Ravioli with a Fire Roasted Tomato Sauce paired with JAQK Black Clover Merlot, 2007. The third course is a Porcini Dusted Filet Mignon with Roasted Garlic Mashed Potatoes and Grilled High Country Asparagus paired with JAQK High Roller Cabernet Sauvignon, 2007. The dinner concludes with Walnut Turtle Pie served with coffee and tea, and JAQK Soldiers of Fortune Syrah, 2007.

Reservations for the JAQK Cellars winemaker dinner at Fleming’s Prime Steakhouse are required and may be made by calling (312) 329-9463. Please note that space is limited.

About JAQK Cellars
Based in San Francisco, JAQK Cellars is dedicated to creating distinctive wines in creative packaging. The company released its first vintage in 2008 after JAQK Cellars co-founding team Joel Templin and Katie Jain of HATCH, an award winning design firm that wanted to explore the world of wine, partnered with acclaimed Napa Valley winemaker, Craig MacLean. Serving as JAQK Cellars’ co-founder and winemaker, MacLean earned his master’s degree in Enology from U.C. Davis.

MacLean’s detailed winemaking history began with apprenticeships at Chappellet and Markham, before he crafted wines for Cain Vineyard and Winery as well as Spring Mountain Vineyard. He then authored Kelham-MacLean Wines. Craig has served as independent winemaker for a host of vineyards, including Ahnfeldt, Vito Bialla, Brookdale, Ilsley and Juslyn. The three friends hold a shared belief in the importance of getting together and enjoying each other’s company, agreeing that a bottle (or two) of great wine can be quite helpful in that regard. For more information, visit http://jaqkcellars.com.


About Fleming’s Prime Steakhouse & Wine Bar
Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the “Fleming’s 100™” that features 100 wines served by the glass. Fleming’s was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Spectator’s annual Awards of Excellence, and Wine Enthusiast’s annual Awards of Distinction.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit http://www.flemingssteakhouse.com/, http://www.vinevoyage.com/ or m.flemings100.com on a mobile device.

New August additions arrive at May Street Market in Chicago

BYOBEER Menu with Growing Power
May Street Market partners with local farm Growing Power to offer a week long BYOBEER Menu offered at dinner from Thursday, August 19 through Thursday, August 26. The four course dinner is $29 per person.

Start with an appetizer, Chilled Corn Soup with smoked tilapia, cilantro pesto and corn nuts, or Chicken Liver Truffle Spread, grilled dark rye and fig compote. The second course, the salad, include Pig’s Head, black garlic aioli, salad bouquet and pickled cabbage, or Fried Green Tomato, vine ripened tomato salad, lemon and olive oil vinaigrette, and zucchini chutney. For the main course, try Sous Vide/Grilled Hanger Steak, heirloom carrot salad and chive spaetzle, or Seared Scallop, roasted plums, Bari Foods’ Barese sausage, goat cheese and artichoke puree. Finally, indulge in Chocolate Fondant Cake with Dragson’s Milk ice cream, Terry’s Toffee orange blossom and lavender syrup, or Whipped Sweet Ricotta, with peaches and honey drizzle, for dessert.

Make a reservation for the dinner by calling (312) 421-5547 and visit www.maystreetmarket.com for recommended beer pairings from chef/owner Alex Cheswick.

New Cracker Jack Ice Cream
Cool off with a new treat on May Street Market’s dessert menu, Cracker Jack Ice Cream, caramel popcorn ice cream with homemade cracker jacks sprinkled on top ($5). Find a special prize underneath every bowl of Cracker Jack Ice Cream, just like a regular box of Cracker Jacks.

About May Street Market
May Street Market is a contemporary American restaurant, located at 1132 W. Grand Ave. in Chicago. Chef Alex Cheswick delivers fresh food, hand-selected from local farmers and markets in Chicago to serve in May Street Market’s warm and friendly atmosphere at affordable prices. The restaurant is open for dinner 5 p.m. to 10 p.m. Monday through Saturday, and closed Sunday. May Street Market welcomes parties and banquets, and also offers its complete menu for carry out. For more information or to make a reservation, contact general manager Hamid Benna at (312) 421-5547 or visit www.maystreetmarket.com.

Celebrate August with a three-course meal and dining deals at Glen Prairie in Glen Ellyn

Three Course Prix Fixe Menu from Glen Prairie
Glen Prairie offers an affordable three course menu for just $20 after 5 p.m. daily during the month of August. Start the meal with the appetizer, the Soup of the Day. For the main course, eat local with Miller Farms BBQ Grilled Chicken, house-made BBQ sauce, mac ‘n’ locally farmed cheese and cassoulet of summer beans. Top it off with a Choice of Daily Sorbet.

National Peach Cobbler Month
In celebration of National Peach Cobbler month, Glen Prairie offers Mini Peach Cobbler for just $2 the whole month.

National Filet Mignon Day August 13
National Filet Mignon Day is Friday, August 13. Indulge in a Filet Special at 5 p.m. August 13 and 14 at Glen Prairie.

National Lemonade Day at Glen Prairie August 20
Refresh with Fresh-Squeeze Lemonade for just $3 during National Lemonade Day on Friday, August 20.

National Whiskey Sour Day
Enjoy a House Whiskey Sour for just $4 after 5 p.m. Wednesday, August 25 in celebration of National Whiskey Sour Day.

About Glen Prairie
Glen Prairie serves contemporary American cuisine, with a strong emphasis on local Midwest flavors and products. Breakfast is served 6 a.m. until 11 a.m. Monday through Friday and 7 a.m. until 11 a.m. Saturday and Sunday. Lunch hours are 11 a.m. until 5 p.m. daily. Dinner is served 5 p.m. until 10 p.m. Sunday through Thursday, and 5 p.m. until 11 p.m. Friday and Saturday. The lounge remains open one hour later than the restaurant each day. For more details, contact the restaurant at (630) 613-1250 or visit www.glenprairie.com.

July Events and Specials from Chef Alex Cheswick at Chicago's May Street Market

MAY STREET MARKET
1132 W. Grand Ave., Chicago, Ill.
(312) 421-5547
http://www.maystreetmarket.com/

Summer Menu Starters from May Street Market
Enjoy fresh, new summer menu selections from chef Alex Cheswick at May Street Market. Try Grilled Watermelon Salad, yellow watermelon shooter, mixed baby greens, avocado jalapeño Key Lime vinaigrette, candied cashews and local aged cheddar ($6/$12); Pork Belly, Caramel Corn, 12-hour braised pork belly, corn polenta, caramel popcorn and cherry cola reduction ($8); and Stuffed Dates and Chorizo, wrapped in Applewood smoked bacon, smoked onion purée and roasted marinated peppers ($5/$10).

New summer entrées include May Street Market’s signature Duck Burger, local cheddar cheese, smoked bacon, port wine figs, truffle aioli and French fries or salad ($14; $19 with foie gras); Barbecue Smoked Pork Shoulder, 12-hour bourbon braised, ginger, coconut milk, Korean barbecue, artichoke heart purée and purple sticky rice ($16); Grilled Tilapia, Blue Corn Calamari, braised hearts of Romaine lettuce, tomatoes, artichoke purée and olive spread ($16); Sous Vide Hanger Steak, 45-minute poached at 141 degrees F, with summer carrot salad, French fries and chipotle sauce ($19/$11); and Vegan Organic Silken Tofu, Eggplant Jacket, purple sticky rice, organic white miso hearts of palm purée, cilantro, salad, wasabi peas and tamarind candy glaze ($15).

Cool off with sweet summer desserts from May Street Market, including Dragon’s Milk Ale Ice Cream, New Holland Brewery and crumbled Terry’s Toffee ($5); Flight of Cupcakes, chocolate five spice with peanut icing, carrot with orange ginger icing and lavender with Earl Grey icing ($6); or Local Berry Short Cake, sweet English biscuit, strawberry salad, Chantilly cream, poached rhubarb and balsamic ice cream ($7).

Seedling Farms and May Street Market’s Very Berry Dinner in July
Peter Klein of Seedling Farms and May Street Market chef/owner Alex Cheswick host a Very Berry Dinner, a four-course prix fixe meal for just $29 per person, offered 6 p.m. Thursday, July 22, with an encore menu 6 p.m. Thursday, July 29.

The evening begins with a Cocktail Reception, sparkling wine with wild strawberry purée. For the first course, enjoy Glazed Seared Scallops, with smoked raspberry chipotle brown butter, water chestnut purée and wasabi pea. The next course is Summer Salad with Blackberry Ice Popsicle, Greek yogurt balsamic dressing, blackberry preserve and Grape Nut granola. Entrée choices include Sous Vide Hanger Steak, with risotto from blueberries and Tellagio cheese and berry basil pesto, or Grilled Tilapia with Black Olive Crust, gooseberry emulsion, braised summer squash and pistachio polenta. For dessert, enjoy Berry Gazpacho with rhubarb sorbet, organic steel oats crumble and wild honey ice cream.

Three Course Prix Fixe Menu at May Street Market Six Nights Each Week
Enjoy May Street Market’s affordable three-course, $25 prix fixe menu, offered Monday through Saturday evening, and with BYOB Monday through Wednesday. Chef/owner Alex Cheswick hand selects each ingredient for the meal.

For appetizer, choose between Summer Salad, mixed baby greens, local mesclun, avocado jalapeño lime vinaigrette, cherry tomatoes and candied cashews; Local Vegetable Gazpacho; Pork Belly, Caramel Corn, 12-hour braised pork belly, corn polenta, caramel pop corn, cherry cola reduction and pickled cabbage; or Blue Corn Calamari, cilantro vinaigrette and banana chipotle aioli.

Main course choices include Barbecue, Smoked Pork Shoulder, 12-hour bourbon braised, ginger, coconut milk, Korean barbecue, artichoke heart purée, purple sticky rice, scallion and cilantro salad; Grilled Tilapia, braised romaine lettuce, tomatoes, artichoke purée and olive spread; Grilled Half Chicken with Moroccan spices, cilantro buttered corn on the cob and couscous salad; or Vegan Organic Silken Tofu, Eggplant Jacket, purple sticky rice, red curry hearts of palm purée, carrot and chili salad.

End the meal with a choice of dessert, including Dragon’s Milk Ale Ice Cream, New Holland Brewery and crumbled Terry’s Toffee; Flight of Cupcakes, chocolate five spice with peanut icing, carrot with orange ginger icing and lavender with Earl Grey icing; or Strawberry Short Cake, sweet English biscuit, Strawberry Salad, Chantilly cream, poached rhubarb and balsamic ice cream.

Thursday Deals
Every Thursday evening, join May Street Market to kick-off the weekend early with Half Price Bottles on its complete wine list.

About May Street Market
May Street Market is a contemporary American restaurant, located at 1132 W. Grand Ave. in Chicago. Chef Alex Cheswick delivers fresh food, hand-selected from local farmers and markets in Chicago to serve in May Street Market’s warm and friendly atmosphere at affordable prices. The restaurant is open for dinner 5 p.m. to 10 p.m. Monday through Saturday, and closed Sunday. May Street Market welcomes parties and banquets, and also offers its complete menu for carry out. For more information or to make a reservation, contact general manager Hamid Benna at (312) 421-5547 or visit http://www.maystreetmarket.com/.