Celebrate Father’s Day with Brunch and Dinner at Prairie Grass Cafe in Northbrook

Looking for the perfect Father’s Day gift? Treat Dad to a family celebration and delicious brunch buffet from 10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.


Guests will have a variety of delicious options to satisfy any craving. There will be made to order options including an omelet and crepe station. The feast continues with a terrific selection of salads including a Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles followed by a Dad-favorite Ancho Marinated Skirt Steak or a Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms and much more! For the grand finale, a variety of pastries and desserts will be offered including mini crème brûlées and a warm berry crumble.Omelette Station

For Father’s Day Brunch and dinner reservations, call 847-205-4433.




Father’s Day Brunch Menu
June 19th, 2016, 10 a.m. to 2 p.m.
$48 Adult/$18 Children age 10 and under
Dinner Hours on Father's Day
5 p.m. to 8 p.m.
(tax, gratuity and beverage not included)

    Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
    Tomato, Avocado & Cucumber Salad with Fresh Basil and Blue Cheese Crumbles
    Grilled vegetable platter with basil remoulade and balsamic reduction
    Roasted Trio of Cauliflower with Spicy Sauce
    White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs 
    Sliced-to-Order Ancho Marinated Skirt Steak
    Sautéed Pink Shrimp with Leeks, Poblano Peppers, and Cilantro
    Slow Roasted Salmon over Balsamic Glazed “River Valley Ranch” Mushrooms
    Roasted BBQ Pork with Platter of Homemade Biscuits
    Oven Roasted Potatoes
    Warm Pesto Green Bean Salad
 
    Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
    Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
    Waffles made to order, maple syrup
    Applewood Smoked Bacon / Homemade Breakfast Sausage    Mini breakfast pastries
    Mini Chocolate Croissants
    Cantaloupe, honeydew, watermelon, and pineapple
    Mixed berries
    Mini Crème Brûlées
    Chocolate cup cakes
    Warm berry crumble
    Strawberry cream pie


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 through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast Saturdays 10 a.m. to 2 p.m. and Sundays 9:30 a.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 prairiegrasscafe.com. Follow Prairie Grass Cafe news at newsline360.com/prairiegrasscafe and on

Facebook at Facebook.com/PrairieGrassCafe.

Coffee Rolls lowres300Shepherd’s Pie

10 am to 2 pm on Sunday, June 19 at Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433). The buffet is $48 per adult and $18 per child ages 10 and under (tax, gratuity, and beverage not included). Prairie Grass Cafe’s regular dinner menu, augmented with entrée and cocktail specials, will be offered from 5 p.m. to closing.

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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Prairie Grass Cafe to Host Generous Father’s Day Brunch Buffet on June 21

Chef/Owners Sarah Stegner and George Bumbaris at Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) are celebrating dads this Father’s Day with their annual, and very popular, Father’s Day Brunch, served from 10 a.m. to 2 p.m., Sunday, June 21. The buffet is priced at $48 per person for adults and $18 per person for children aged 10 and under (tax, gratuity and beverage not included).

“We are honoring dads this Father’s Day with our brunch,” said Stegner. “We’re letting dad take a step back from the grill this year and relax with a lovely brunch the whole family will enjoy.”

 photo credit: Cindy Kurman, Kurman Communications, Inc.

Father's Day Brunch

 

For every guest, Father’s Day Brunch will begin with Prairie Grass Cafe’s “PGC Benedict,” Poached Egg with Spinach and Roasted Tomato Hollandaise. That’s only the beginning, for the buffet spread is abundant, featuring a wide selection of delicious appetizers, salads, entrees and dessert. Included on the buffet menu are:

• Caesar Salad with Homemade Caesar Dressing and Shave Parmesan
• Citrus, Almond, Cucumber, Avocado and Arugula Salad with Lemon Honey Vinaigrette
• Grilled vegetable platter with basil remoulade and balsamic reduction
• Asian Tuna Salad – Bok Choy, Soy-Sesame Sauce
• Fresh Farmer’s Cheese with Honey-Nut-Fig Compote; Toasted Fruit Bread
• Sliced-to-Order Ancho Marinated Skirt Steak
• White Beans and Rainbow Swiss Chard with Broccoli, Rapini and Toasted Bread Crumbs  
• Slow Roasted Salmon topped with Balsamic Glazed “River Valley Ranch” Mushrooms 
• Roasted BBQ Pork with Crisp Potato Wedges
• Warm Pesto Green Bean Salad
• Chicken Pot Pie
• Omelets station: Peppers, mushrooms, onions, tomatoes, cheddar cheese, ham & spinach
• Waffles made to order, maple syrup 
• Applewood Smoked Bacon / Homemade Breakfast Sausage

Brunch Dessert Buffet

• Signature crepe station: Valrhona chocolate, strawberries, jam, Nutella, whipped cream
• Bread station
• Mini breakfast pastries 
• Mini Chocolate Croissants
• Cantaloupe, honeydew, watermelon, and pineapple
• Mixed berries
• Mini Crème Brulees
• Chocolate cupcakes
• Warm berry crumble
• Strawberry cream pie

Father's Day DinnerFor dinner, guests can order from the regular Prairie Grass Cafe menu as well as from their specials menu including a refreshing Rhuba-rita made with local Rhubarb, Cointreau and Hornitos Tequila ($11); Grilled "Creekstone" All-Natural Angus New York Strip with Roasted Carrots and Spring Onions ($39) or

Grilled Wild Alaskan Salmon with Warm Pesto Asparagus Salad ($36). Reservations are recommended by calling 847-205-4433. 

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season.  For more information or to make a reservation, please call (847) 205-4433 or visit www.prairiegrasscafe.com.

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Chefs Sarah Stegner and George Bumbaris on being a mentor and friend to many a rising star chef

In February 2012, Chicago chef Beverly Kim was in the midst of her amazing run as a contestant onBravo’s Top Chef television series. Kim had made it all the way to the episode before the finals, with only five competing chefs remaining. Unbeknownst to her, the show’s producers had brought in the contestants’ mentors to serve as coaches for the episode’s competition. 

When Chef Sarah Stegner, co-owner of Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) walked out on stage, a wide grin came across Kim’s face. “Sarah was my first mentor, when I was 16, and I had no clue what fine dining was about—and I’m forever grateful,” Kim said to the show’s hosts. Then she turned to Sarah and said, with a tear in her eye, “Thank you for your tough love on me.”

Kim’s sentiment on that day spoke volumes about the longstanding bond Sarah had forged with her young protégé sixteen years earlier. Kim was now 32 years old and on the fast track in her career. Fast-forward to 2015, and Kim’s new Chicago restaurant, Parachute, was a finalist as the James Beard Foundation’s Best New Restaurant of 2014. 

“My message to Beverly,” Stegner said to the Top Chef’s judges, “was that if you are passionate about something and you believe in it, it’s going to work for you.”

Beverly Kim is just one example of the role Stegner and her business partner, Chef George Bumbaris, have played in helping young chefs forge their own career paths. The relationship between Kim and Stegner began in 1998 when Kim worked in Stegner’s kitchen at the famed Dining Room at the Ritz-Carlton in Chicago. Sarah was the Restaurant Chef, and she was on her own career fast track. Stegner had earned a national reputation with two prestigious James Beard Foundation awards: Rising Star Chef in 1994 and Best Chef, Midwest, in 1998. Kim again worked for Stegner, in 2004, just after Stegner launched her very successful Prairie Grass Cafe.

As a proud mentor, Stegner beams with pride at the accomplishments of her former protégé. “Beverly spent time and effort gathering skills and sharpening her style. When she was ready it happened,” she said.

Among Stegner’s and Bumbaris’ many professional passions, one of their most powerful commitments is to provide encouragement and support to young chefs. “George and I have worked together for thirty years, and we’ve always been there to encourage and support each other, and our staff as well. It’s part of our job. We have always held to the philosophy that you give them as much information, skills, understanding and exposure to all aspects of the business as you can. It’s about believing in people and supporting them. We’re proud of all the chefs we’ve mentored who have followed their dreams.”

One Stegner/Bumbaris protégé with an accelerating career trajectory is Anselmo Ramirez, originally from Mexico, who spent two years in their kitchen. In addition to that he worked at Chef Rick Bayless’ Frontera Grill and was the opening chef at the Mixteco Grill, another very highly regarded Mexican restaurant in Chicago.

Ramirez will soon launch his own restaurant, the Ixcateco Grill (3402 W. Montrose, in one of Chicago’s hottest new restaurant neighborhoods, Albany Park). Ixcateco Grill, which opens in July, will be an exciting, intimate Mexican restaurant. Featuring authentic dishes from the central and southern regions of the country, this colorful, robust cuisine will be prepared with Ramirez’s masterful touch.

“I learned so much from Chefs Stegner and Bumbaris,” declared Ramirez. “They taught me how to manage people, to cook with the best local ingredients, and manage a kitchen.”

Perhaps the most notable chef to have come under Stegner’s and Bumbaris’ wing is Tyler Anderson,chef/owner of Millwrights in Simsbury, Connecticut. Anderson worked for Stegner at The Dining Room at the Ritz-Carlton—Bumbaris at the time was the Ritz-Carlton’s executive chef and Sarah’s boss. 

Anderson followed Stegner and Bumbaris when they opened Prairie Grass Café. Eventually he moved on to enjoy a stellar career in restaurants such as Equinox in Manchester, Vermont, the Arabelle Hotel in Vail, Colorado and the Copper Beech Inn in Ivoryton, Connecticut. Millwrights is his brainchild, a contemporary American restaurant with a New England flavor and a mission of using ingredients from local farms and artisan producers. 

Anderson’s skills have earned nationwide acclaim. He has been twice nominated (2014 and 2015) for the James Beard Foundation’s Best Chef, Northeast award. He also was a winner of the TV show Chopped on the Food Network. Anderson cites Stegner, Bumbaris, and Charlie Trotter as major influences on his cooking style.

“Tyler is a force in the kitchen with great ideas, incredible stamina and meticulous execution,” said Stegner. “His passion for local sustainable product and serving the best products he can find is right on target.” 

Stegner did more than simply guide Anderson in honing his cooking skills. As co-founder of the Green City Market in Chicago, Stegner encouraged Anderson to get involved in Chicago’s vibrant sustainability community. The many chefs, farmers and purveyors who have embraced this movement also have influenced Anderson’s culinary direction. 

Anderson attributes his career growth to Stegner. “Before I started working for Sarah, I wasn’t certain that being a chef was my true calling,” said Anderson. “It was Sarah who made me fall in love with cooking.” Today, Anderson is as strongly committed to mentoring as Stegner and Bumbaris. “When a chef is very busy, it’s easy to put mentoring off to the side,” he explained, “but I believe it’s really important. You have to make time to mentor your staff, not only for their sake but also to build your legacy. Today’s best chefs, in my opinion, are those who learned from great chefs before they went on to do their own thing.”

Another James Beard award winner, Chef Bruce Sherman of North Pond (2610 N. Cannon Drive in Chicago), also worked with Stegner and Bumbaris at the Ritz-Carlton. “Bruce’s accomplishments are due to his exceptional talent and lots of dedication and hard work,” said Stegner. “He is strongly committed to sustainability and has been one of Chicago’s leading voices in promoting this movement.” 

Years ago, Sherman came to the Ritz-Carlton with a diverse background and strong culinary experience. After he had had worked his way through her kitchen at the Ritz-Carlton, Stegner encouraged him to find a spot where he could shine as the executive chef. North Pond has been such a place and it’s one of Chicago’s most beloved restaurants. “Throughout the years, we have remained close friends and I have tried to be a source of information, encouragement and support to Bruce, and vice versa,” she said.

Jared Batson, owner of Nomad Pizza in Chicago, has quickly established himself as one of Chicago’s foremost young pizza masters. His mobile word burning pizza oven can be found twice a week at Green City Market, where the line for his delicious Neapolitan-style pizza is long, but worth the wait. 

Stegner was first introduced to Batson through his relative, Pascal Vingau, who was the Executive Chef at the Ritz-Carlton and Stegner’s boss before Bumbaris took over the role. When Batson began his culinary career, Vingau introduced Batson to Stegner. Batson was a perfect fit for Prairie Grass Cafe, where he spent a year and a half. Later, Batson attended the famed Ballymaloe Cookery School in Ireland. It was there that he came up with his entrepreneurial vision to begin a pizza business. His hand-crafted artisan pizzas are made from one hundred percent local and organic ingredients and they are prepared with a masterful touch.

“Jared is someone who is easy to root for,” said Stegner. “He was a very dedicated and hard-working chef in our kitchen and remains as passionate, talented, and amiable as ever. What’s more, he brings great culinary creativity to his pizza. We’ve been thrilled to support him through the formative stages of his business. We fully expect to see Jared succeed in a variety of exciting challenges as his career progresses.”

"Both Chefs, Sarah and George, have without a doubt shaped the way I cook and approach food today," said Batson. "They provided me with my first true opportunity to jumpstart my career in a professional kitchen and continue to mentor and guide my work to this day. Without them, many doors would have never opened." 

 

Executive Chef Sotero Gallegos at La Sardine (111 N. Carpenter, Chicago; 312-421-2800) is another veteran of the Ritz-Carlton kitchen, having served as Stegner’s sous chef at The Dining Room. Born in Mexico, Gallegos built his career at Jean-Claude Poilevey’s La Fontaine, a fashionable French bistro in Chicago, where he worked for 13 years. In 1993 he moved to the Ritz-Carlton where he worked for both Bumbaris and Stegner. In 1998, Poilevely invited Gallegos to become the executive chef at his new La Sardine, and Gallegos has been there ever since.

Stegner and Bumbaris strongly believe that if they can help young chefs and encourage them to follow their dreams, then they will have made a big difference in their career lives. “As chefs,” said Stegner, “we are truly part of a larger restaurant family and we need to look out for each other. The restaurant business is a demanding one and without mutual support and encouragement from culinary mentors, chefs can easily put aside their dreams. That would be everyone’s loss.”

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 through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast 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.

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Prairie Grass Cafe to Serve its Signature Mother's Day Brunch on May 10

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Chef/Owners Sarah Stegner and George Bumbaris at Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) will honor Mother's Day with their annual, and very popular, Mother's Day Brunch, served from 9:30 a.m. to 2 p.m., Sunday, May 10. The buffet is priced at $48 per person for adults and $18 per person for children aged 10 and under (tax, gratuity and beverage not included).

"We look forward to welcoming many of regular guests and their families as they enjoy this special day," said Stegner. "For anyone who hasn't visited us, this is a great way to get a sampling of our food, which we are very passionate about. On Mother's Day, we like to offer many great choices, and we make sure there are is something memorable for everyone." 

For every guest, Mother's Day Brunch will begin with Prairie Grass Cafe's "PGC Benedict," Poached Egg with Spinach and Roasted Tomato Hollandaise. That's only the beginning, for the buffet spread is vast, a colorful collection of fresh appetizers, salads, entrees and desserts. Included on the buffet menu are:

• Platter of  Grilled Asparagus; Lemon Cream Sauce and Sliced Radishes

• Quinoa Cakes with Arugula &  Roasted Tomato Jam

• Pesto Pasta with Broccolli Rapini and Spring Peas

• Caesar Salad - Romaine, Our Homemade Dressing, Croutons and Shaved Parmesan 

• Fresh Housemade Farmer's Cheese Black Mission Fig Jam with Balsamic Reduction and Nuts

• Our Signature Beef Shepherd's Pie 

• Lightly Floured and Sauteed Whitefish with Green Beans, Capers and Almonds

• Slow Roasted Lamb with Chunky Ratatouille 

•  Crispy Little Red Potatoes with Basil Remoulade

• Chicken Cutlets with Tomato-Butter Sauce, Sauteed Broccoli 

• Smoked Salmon Spread with Pumpernickel Baguette

•  Crusty Multi Grain Artisan Breads, Mini Chocolate Croissants, Cheese Danish, Raspberry Jam Danish, Sticky Pecan Rolls

• Applewood Smoked "Maple Creek Farm" Bacon 

• Homemade Maple Breakfast Sausage

• Roasted All-Natural New York Loin with Mushroom Sauce - Carved to Order

• Hot Fresh Waffle Station with Maple Syrup

• "Made to order" Omelet Station: "River Valley Ranch" mushrooms, onions, peppers, ham, spinach, cheddar, tomatoes

Dessert Buffet

• Crepe Station with Valrhona and Hazelnut Spread, Raspberry Jam and Whipped Cream

• Fresh Sliced Ripe Fruit 

• Platter of Berries

• Double Chocolate Cup Cakes with Butter Cream Icing

• Mom's Fruit Cream Pie

• Strawberry-Rhubarb Crumble 

• Mini Cream Filled Eclairs

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 through Sunday. Dinner is served Tuesday - Thursday from 5 p.m. to 9:30 p.m., Friday and Saturday from 5 p.m. to 10:30 p.m., and Monday and Sunday 5 p.m. to 9 p.m. Prairie Grass Cafe also serves breakfast 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.

Prairie Grass Cafe Hosts Benefit for Chicago Latin Fusion April 24

Prairie Grass Cafe is hosting a benefit for Chicago Latin Fusion, Friday, April 24 beginning at 10 p.m. 

Bring your dancing shoes! The evening features Cumbia and Bachata dance lessons by Itza Riedas and Jorge Licona and performances by Chicago Latin Fusion. Prairie Grass Cafe chef / partner Sarah Stegner, who has been studying these Latin dance forms for over a year, promises to join in.

Prairie Grass Cafe will be providing delicious Latin canapés, beer and wine. The recommended donation is $50. There also will be a cash bar.

Reservations are required. Please contact Prairie Grass Cafe at 847-205-4433 or visit the restaurant at 601 Skokie Blvd. in Northbrook.

About Prairie Grass Cafe 
Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) 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 Sunday through Thursday from 5 p.m. to 9 p.m.; Friday and Saturday from 5 p.m. to 10 p.m. Prairie Grass Cafe also serves breakfast 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 prairiegrasscafe.com.

2015 Easter and Passover Dining in Chicago and its Suburbs

Luella's Southern Kitchen Ups the Ante for Easter Brunch with Delicious Southern Dishes CHICAGO (March 2015) - Ever since his February opening of Luella's Southern Kitchen in Chicago's Lincoln Square (4609 N. Lincoln Ave., Chicago; 773-961-8196), Chef/Owner Darnell Reed has wowed Chicagoans with his impeccable renditions of great Southern regional dishes. He also will bring his masterful touch to Easter Brunch on Sunday, April 5 with two wonderful specials in addition to the regular brunch menu. His special Easter entrée will be Crawfish Étouffée with Carolina Gold Rice ($14) and he will also add a scrumptious dessert special, the Dessert Sampler ($6), featuring a Beignet, Blackberry Hand Pie, Milk Chocolate Bread Pudding and Caramel Ice Cream. Luella's popular weekend brunch, served from 10 a.m. to 3 p.m. on Saturdays and Sundays, has received rave reviews. Among the favorites are Buttermilk Fried Chicken with smoked gravy ($12), Southern Benedict with Slagel Farms pork, poached eggs, crystal Hollandaise and buttermilk biscuit ($11); Bananas Foster Pancakes ($10); Chicory Coffee French Toast with crème brulee batter and fresh berries ($11) and Shrimp and Grits, made with BBQ shrimp, dandelion greens and cream cheese grits ($15). For the kids, Chef Darnell serve s a Mickey Mouse Pancake ($4), with an artfully created face of the famous cartoon icon baked into the pancake.   About Chef Reed 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.

Lavish Buffet for All to Enjoy This Passover and Easter at Maxwell's at the Club Maxwell's at the Club (500 N. Kingsbury St., 312-527-5800, Ext. 301), is offering a special Passover Dinner, 5:30 p.m. to 9:30 p.m., Friday, April 3. Maxwell's executive sous chef Richard Hall, along with East Bank Club's executive chef Mike Lodes, have teamed up to prepare a lavish buffet complete with appetizers, entrées and desserts. Passover favorites will include Matzo Ball Soup, Gefilte Fish with beet horseradish, Braised Brisket of Beef and Roast Lamb. "Many of our Passover dishes are prepared from family recipes," says Mike Romano, Director of Food and Beverage. "Passover dinner has been an East Bank Club tradition for years. We are thrilled to invite all of Chicago to enjoy this tradition with us." Reservations are recommended. PASSOVER 2015 Friday, April 3, 2015 5:30 p.m. to 9:30 p.m. MATZO BALL SOUP, SERVED APPETIZERS and SALADS Gefilte Fish, beet horseradish Chopped Chicken Livers with matzo House Cured Salmon, dilled mustard sauce Romaine Salad with Roasted Peppers, Herb Vinaigrette Smoked Whitefish with Fennel and Arugula Spring Greens with Orange-Fennel Vinaigrette Roasted Beet Salad Cucumber and Onion Salad Quinoa and Asparagus Salad with Lemon-Honey Vinaigrette Caponata Salad Tabbouleh Honey-Orange Carrot Salad Potato Salad with Spring Onions CARVED in the ROOM Braised Brisket of Beef, natural jus Roasted Breast of Turkey, cranberry-orange relish ENTRÉES Zucchini Potato Pancakes, sour cream, apple compote Roasted Cauliflower, Carrots and Asparagus Noodle Kugel Herb Roasted Red Bliss Potatoes  Roast Lamb with Vegetables Horseradish Crusted Baked Cod, Lemon Sauce Roast Chicken Breast with Spicy Sweet Peas Beef Pot Roast Braised with Beets and Almonds Roast Salmon with Pomegranate Sauce DESSERTS Seasonal Fresh Fruit and Berries Charoset   Assorted Macaroons Matzo Baklava Chocolate Dipped Matzo Flourless Chocolate Cake Marjolaine Amaretto Olive Oil Cake Assorted Cheesecake Kosher wine also is included with the buffet, and each table will receive a traditional Haggadah so guests may participate in the Passover tradition of reading of the story of Passover. The Passover buffet is $45 for adults and $15 for children 10 and under.  Reservations are recommended. Large groups are welcome. Bring the Family to Maxwell's at the Club for Easter Brunch This Easter, leave the cooking up to someone else and join Maxwell's at the Club (500 N. Kingsbury St) for Easter Brunch, 10 a.m. to 3 p.m. Sunday, April 5. This extraordinary buffet features prime rib and roast turkey carving stations, an omelet bar, a waffle bar, assorted pastries and seasonal berries, as well as a variety of appetizers, salads and entrée choices. Your kids will enjoy a special visit from the Easter Bunny, 11 a.m. to 1 p.m., so be sure to bring your cameras to capture the memory. Brunch costs $45 for adults and $15 for children 10 and under. Call 312-527-5800, Ext. 301 to secure a reservation. EASTER 2015 SUNDAY, APRIL 5th 2015 10 a.m. to 3 p.m. SALADS and APPETIZERS Shrimp Cocktail with Cocktail Sauce and Lemon Chilled Roasted and Poached Salmon, Mustard Sauce Lox and Cream Cheese Sliced Tomatoes and Red Onions Chive Cream Cheese Assorted Bagels Caesar Salad Chopped Kale Salad, toasted almonds, blueberries, lemon vinaigrette Mesclun Salad, balsamic vinaigrette Mediterranean Farro Salad Spring Potato Salad with Tuna Jasmine Rice and Edamame Salad Panzanella Salad Quinoa Salad with Asparagus, Dates and Oranges Shrimp and Pasta Salad Barley, Sweet Pea and Mint Salad OMELETTE and WAFFLE BAR CARVED in the ROOM Roast Prime Rib of Beef, au jus and Horseradish Roast Breast of Turkey, Cranberry Sauce Spiral Sliced Ham, Bourbon-Mustard Sauce ENTREES Bacon Chicken and Apple Sausage and Pork Sausage Breakfast Potatoes Eggs Benedict/Florentine Sour Cream Pancakes/French Toast Maple Glazed Fried Chicken Tenders with Waffles Maple Syrup, Whipped Butter and Berry Topping Cheese Blintzes Seafood Gnocchi with Asparagus and Wild Mushrooms SEASONAL ARRAY of FRUITS and BERRIES ASSORTED PASTRIES, BREADS and DESSERTS Maxwell's at the Club, always open to the public, is located in Chicago's East Bank Club (500 N. Kingsbury St., 312-527-5800, Ext. 301). It is open weekdays for lunch 11:30 a.m.-2:30 p.m., and 5:30 p.m.-9:30 p.m. for dinner. The bar/lounge area is open 11:30 a.m.-9:30 p.m., Monday through Friday. Maxwell's serves brunch every Sunday, 10 a.m.-2 p.m. Valet parking is available across the street. For more information, please visit http://www.maxwellsattheclub.com Share: Best Easter Brunch Buffet in North Suburban Chicago  at Prairie Grass Cafe in Northbrook When looking for a restaurant to celebrate Easter, you want to make sure that there's something offered for the entire family to enjoy. Look no further than Prairie Grass Cafe (601 Skokie Blvd, Northbrook, IL 60062; 847-205-4433) in Northbrook. Chefs Sarah Stegner and George Bumbaris have created a buffet experience with something for everyone to enjoy. Prairie Grass Cafe is known for its sustainable, local and a deliciously healthy focus. Their reasonably priced brunch buffet, at $48 for adults and $18 for children 10 and under, won't disappoint. Guests will enjoy a wide variety of selections, from Prairie Grass Cafe's signature "PGC Benedict" with Poached Egg and Spinach and Roasted Tomato Hollandaise, to an array of salads, savories, creative side dishes, and desserts.  Brunch is served from 10 a.m. to 2 p.m. Easter Sunday, April 5. Prairie Grass Cafe also will be open for dinner on Easter Sunday, offering its regular menu along with specials, Roasted Lamb Shank with Mashed Potatoes, Roasted Cherry Tomatoes and Sauteed Fennel ($34), Sauteed Wild Fluke with Seasonal Sides ($32) and Carrot Cake with cream cheese frosting ($7.50). Easter Brunch Menu: April 5th 2015 10 - 2pm     $48 Adult / $18 Children 10 and under Every guests starts with our Signature "PGC Benedict" Poached Egg with Spinach, and Roasted Tomato Hollandaise Buffet•    Pasta Salad with Watercress Pesto and Roasted Cherry Tomatoes •    Marinated Beets with "Capriole Farm" Goat Cheese and Sliced Pears •    Chopped Greek Salad with Peppers, Cucumbers, Onions, Olives, Feta and Red Wine Oregano Vinaigrette •    Deviled Farm Eggs •    Smoked Sturgeon with Cream Cheese, Chives and Candied Red Onions •    Warm Baked Feta Topped with Thin Slices of Banana Peppers•    Our Signature Moussaka - Layers of Eggplant, Potato and Braised Lamb topped with Bechamel Sauce •    Panko and Pumpkin Seed Crusted Chicken Fingers with Dipping Sauces •    Sauteed Tilapia with Grapefruit and Capers •    Fresh "Peekytoe" Crab Cakes over Roasted Tomato Chutney;  Lemon Butter Sauce •    Crispy Yukon Gold Potatoes with Spicy Aioli Sauce ( Boiled & Fried) •    Roasted Tri-Color Cauliflower with Spicy Sauce and Bread Crumbs •    Fennel Raisin Bread, French Baguettes, Multigrain Loaves, •    Warm Raisin Buns, Cheese and Jam Danish, Chocolate Croissants •    Applewood Smoked Maple Creek Farm Bacon / Ancho Breakfast Sausage •    Carved-to-Order Bone-In Glazed Ham •    Ancho Marinated Skirt Steak •     "Made to order" Omelet Station: Homemade Crumbled Maple Creek Farm Chorizo, Poblano Peppers, Spring Onions, Tomato, Jack cheese, Cheddar, Mushrooms and Spinach •    Hot Fresh Waffle Station with Maple Syrup Dessert Buffet •    Fresh Sliced Ripe Fruit •    Platter of Berries •    Crepe Station: Chocolate and Whipped Cream,  Raspberry Jam with Powdered Sugar •    Double Chocolate Cup Cakes •    Mom's Homemade Banana Cream Pie •    Warm Cherry Crumble with Toasted Oat Topping About Prairie Grass Cafe Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL) 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 Sunday through Thursday from 5 p.m. to 9 p.m.; Friday and Saturday from 5 p.m. to 10 p.m. Prairie Grass Cafe also serves breakfast 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 prairiegrasscafe.com. Share: