Sip & Shop Wine Series continues with Sip, Shop SAVOR, July 26

Sip, Shop SAVOR is Thursday, July 26.  The second installment of the Westfield Summer Wine Series will get you on track to be the perfect summer hostess.  With grilling season in full swing, participants will learn how to give the best barbeque on the block with cooking demos and decorating tips from industry professionals.  Prizes and giveaways will be provided by participating Westfield retailers. Guests must be 21 and over to enjoy this complimentary event. Space is limited and registration is required.  For more information and to RSVP, visit www.westfield.com/oldorchard.

What's new in June at Chicago French Market!

City Fresh Market is now featuring Harczak’s Smoked Sausages (Best European Sausages).  Choose from Serbian Mild, Serbian Hot or Bosnian All Beef sausages.  Feel free to ask for a sample before you buy and you’ll see right away why it’s called “The Best”.

City Fresh Market wants to make your summer grilling easy! Check out its freshly made hamburgers & kabobs.  Also available is its fresh fish delivered daily, cleaned, filleted or butterflied at your request at no charge!

This month, City Fresh will featuring FAGE Yogurts, all flavors are only $1.99/each.




Cool off this June with Lavazza Espression’s featured drink: The Blendissimo®!

A unique coffee-based frappé that will seduce your palate with a cool blend of espresso, vanilla gelato and caramel, topped off with whipped cream.  Available in four delectable combinations:  Mocha, Hazelnut Mocha, Orange Mocha, and Caramel.

Lavazza Espression is also proud to be an international finalist in the Latté Art Competition at the Coffee Fest Chicago on Friday June 8 – 10.   Bobby Mariappuram will represent Lavazza Espression and is among 64 contestants chosen to compete head to head to produce one flawless drink to present to judges.  Judging is based on aesthetic beauty, definition, color infusion, degree of difficulty and creativity, and speed.

Oh, Olive! is celebrating Father’s Day and grilling season by offering a special on its locally grown spices, rubs and salts from the Galena Garlic Company. 

Galena Garlic Company showcases gourmet garlic’s versatility in the kitchen. For owner Laszlo Marton, “Garlic is Life.” He is involved in every step of the process, including the planting of more than 20,000 cloves by hand on two plots of land nestled in the rolling hills of Jo Daviess County in northern Illinois, an ideal location for garlic farming. Its cold winters, warm summers and rich fertile soils, in combination with the Galena Garlic Company’s organic farming practices, produce a thriving crop of garlic year after year.

The Oh, Olive! team believes these products should always be fresh and foolproof, so premium spice blends are created in small batches with every package hand-sealed.  Oh Olive! is one of only a few retailers where you can purchase these crafted spices, rubs and salts.   Choose from a wide variety at the Chicago French Market and for the month of June, purchase 5 packets for only $30.  Learn more at www.oo2go.com.




With so many great outdoor options for enjoying summer in Chicago, Pastoral came up with a great way to enjoy them even more!  Pastoral Artisan Cheese, Bread & Wine is now offering Pastoral Picnics for Two, a picnic basket to-go option that comes complete with everything you need to enjoy a summer outing.  Whether it’s just for two or a group, Pastoral has you covered. Choose from one of five baskets for only $39.99, and don’t forget the wine and craft beers to complement your picnic.  To order, call Pastoral at (312) 454-2200 at least 6 hours in advance.

Vanille Patisserie has just added new items to its menu!

Delight in the new Fraisier, a Banana cake with Vanille mousseline, Passion fruit curd and fresh strawberries with red glaze.  Try the new Graham, with Graham cracker streusel, homemade marshmallow, chocolate fudge ganache and graham cracker financier with Dark glaze. Or give the Paris Brest a try, with Pâte á choux, praline mousseline and candied hazelnuts. For more information on these new and delectable items, call (312) 575-9963.

Sweet Baby Ray’s Shares Grilling Tips For Summer

Over the holiday weekend, friends and family were sure to be impressed by Sweet Baby Ray’s grilling tips and secret recipes. Sweet Baby Ray’s Paul Papadopoulos and Mike Nykaza were shown on WGN and CBS last Friday, demonstrating how to prepare Sweet Baby Ray’s Brisket, Kansas City Coleslaw, Kansas City Style Brisket Rub, and Smoked Barbecue Chicken.

Sweet Baby Ray’s was not only a hit on television, but radio as well. Chef Duce Raymond shared grilling advice and ideas with Don Wade and Roma on WLS 890 AM. He provided an authentic sample for the hosts by grilling fresh food out on the sidewalk and bringing it up to the studio for a taste.

For the entire month of July, Sweet Baby Ray’s is celebrating Kansas City style barbecue and is offering Kansas City inspired dishes at its restaurant in Elk Grove Village (800 E. Higgins Rd., Elk Grove Village, Ill.; 847-437-9555) Specials include the Quarter Smoked Chicken with Burnt Ends, similar to brisket reduction, served with the Original Sweet Baby Ray’s Stovetop Recipe BBQ Sauce, a side of Kansas City style barbecue beans, Kansas City coleslaw and white bread ($10.49). Add 1/3 slab of Baby Back or St. Louis ribs for only $4

If you missed the television segments, click on the segments below to take a look at Chef Mike Nykaza on CBS:
Segment 1

Segment 2

Segment 3

Click below to download the radio interview with Chef Duce Raymond on Don Wade and Roma WLS 890 AM:
Radio Segment

Maxwell's at the Club hosts Al Fresco Wine Tasting Dinner June 26

Just in time for summer's grilling season, Maxwell's at the Club (500 N. Kingsbury St.; 312-527-5800, Ext. 301) is hosting an al fresco wine tasting dinner 6 p.m. to 9 p.m. Friday, June 26. For $35 each, guests will feast on Maxwell's favorite summer fare paired with hand selected seasonal wines.

The menu has been designed especially for this event by East Bank Club's executive sous chef and Maxwell's at the Club head chef, Rick Hall. General manager, Charles Reid, worked with Chef Hall to select wines that would best pair with dishes in each of the menu's four stations.

The first station includes Baba Ganoush with grilled pita; Lemon-Oregano Chicken Brochettes; Roasted Potatoes; and Grilled Summer Vegetable Skewers. The second station features Crostini with grilled tomatoes and fontina; Roasted Mussels; Planked Salmon; and Heirloom Tomato Salad with balsamic glaze. The third station has a Spanish theme with Southwestern Flank Steak, pico de gallo and grilled tortillas; Roasted Cauliflower; and Grilled Corn with chipotle-lime butter. The final station includes desserts like Grilled Peaches with raspberry sauce; Mini Apple Pies; and Mini Strawberry-Blueberry Shortcakes.

"We've selected a number of seasonal wines that complement the meal that Chef Hall has put together," says Reid. "We're also featuring favorite wines from Maxwell's current wine list, as well as introducing new wines that are not on the list."

Wines that have been selected for the al fresco dinner include an Alvarinho, 2007 from Portugal; and a Garnacha Rose, 2007 and Monticello, Crianza, 2004 from Spain to pair with the Spanish course. Reid has also selected Sacred Hill, Sauvignon Blanc, 2007 from New Zealand; Veramonte, Sauvignon Blanc, Reserva, 2008 from Chile; and Sonoma-Cutrer, Chardonnay, 2007 from California. Red selections include La Crèma, Pinot Noir, 2006 from California; Yangarra, Shiraz, 2006 from Australia; Rodano, Chianti Classico, 2004 from Italy. Dessert wine for the evening is Mosca Bianca Moscato d'Asti, 2007. These wines normally range $20 to $36 per bottle. from

Chefs will be on-hand at the event to answer questions and offer grilling tips to guests. Reservations for the event, which is held at Maxwell's at the Club and its nearby outdoor terrace overlooking the Chicago River, can be made by calling Maxwell's at the Club at (312) 527-5800, Ext. 301.

Maxwell's at the Club is located in Chicago's East Bank Club (500 N. Kingsbury St., 312-527-5800, Ext. 301). It is open for 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. Valet parking is available across the street. For more information, please visit www.eastbankclub.com or www.maxwellsattheclub.com.

Back To School Already!?

It's already August, which means it's time to get ready for school. Summer may have flown by, but WGN-TV and Sweet Baby Ray's will help Chicago area kids gear up for the school year with the TV station's 7th annual "WGN-TV Back-to-School Kids Fair."

The free fair will feature food, fun, health screenings, safety tips and everything parents and kids need to prepare for school. Be sure to visit the Sweet Baby Ray's booth to watch demonstrations on how to pack healthy school lunches, sample the restaurant's award-winning ribs and pick up Sweet Baby Ray's activity booklets and cups.

The Sweet Baby Ray's gang will stick around the fair to answer any questions kids and families may have about cooking, ribs, grilling, or even becoming a chef! If you can't make it to the event at at WGN-TV Studios, 2501 W. Bradley Place in Chicago, set your Tivo for WGN's morning news this Friday, August 8, 6-9 a.m. Then make your back-to-school shopping list!

Birch River Grill Brings Picnic Fare to WGN-TV

It's summer, and that means it's perfect weather for a picnic. John Ayaleanos, executive chef of Birch River Grill (75 W. Algonquin Rd., Arlington Heights; 847-427-4242), demonstrated how to prepare the perfect summer picnic meal today during WGN-TV's Noon News. Chef John's Grilled and Chilled Cajun Shrimp is a perfect light dish for an afternoon meal in the fresh air, and paired with Chef John's corn relish, the dish brings seasonal vegetables into the mix for not only a tasty but healthy picnic.

Chef John, with the help of WGN anchor Micah Materre, showed the versatility of the dish. Served warm off the grill or chilled for a picnic, the Grilled and Chilled Cajun Shrimp is perfect for a midsummer picnic.

In case you missed it, you can view the segment here: http://wgntv.trb.com/news/local/lunchbreak/.

Chef John's shrimp is featured on Birch River Grill's regular menu. For more information on Birch River Grill, visit their web site at http://www.birchrivergrill.com/ or call (847) 427-4242.

Photo courtesy of Getty Images

"Put another shrimp on the barbie!"

Memorial Day marks the official start of grilling/barbecue season and Sweet Baby Ray's Barbecue Restaurant (yes like the sauce) knows Chicago barbecue! Although I technically had the holiday off, I was happy to join the restaurant's executive chef/partner Paul Papadopolous, owner Dave Raymond (Sweet Baby Ray himself) and fellow chef Mike Nykaza for a grilling season kickoff segment at WGN.

Anchor/traffic reporter Val Warner led the segment as Chef Paul demonstrated Grilled Yukon Gold Potato Salad with Yukon Gold potatoes, hickory smoked bacon, red onion, balsamic vinegar, parsley and blue cheese. I snuck a bite afterwards and it was amazing! Paul also showed us a unique dessert, Elvis-inspired Peanut Butter and Banana Burritos...kind of like a s'mores with bananas wrapped in a tortilla instead of the graham cracker and gently grilled to melt it all together. Yum!

Chef Mike showed off his grilling skills with some baby back ribs, pork chops and chicken breasts, yet it still wasn't quite enough to feed the entire WGN morning news staff.

Finally Paul topped it all off with a demo of Grilled Shrimp and Andouille Sausage Skewers and Hawaiian Style Lamb Ribs...Overall a pleasing spread for any barbecue. Want to try this dishes on your own? All of the recipes are on the WGN site, here.

But, don't fire the grill up until reading the TOP 10 GRILLING TIPS, compliments of Sweet Baby Ray's:

10. Clean, preheat, & season grill before cooking.
9. Season or marinate foods well before grilling to enhance flavor.
8. Sear steaks, chops, and fish at high temperatures to lock in juices and flavor.
7. Use tongs or spatula to prevent puncturing food with a fork and loosing juices.
6. For perfect grill marks, rotate foods from 10:00 to 2:00 with 3 turns.
5. Never leave the grill unattended. Be patient and don’t ever abandon your post.
4. Learn to cook by sight: Watch the edge of meats become opaque indicating doneness.
3. Learn to cook by touch:
Soft = Rare
Some Resistance = Medium
Firm = Well Done
2. NEVER trust a skinny Chef!
1. ALWAYS USE SWEET BABY RAY’S BARBECUE SAUCE!

Happy grilling!

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Sweet Baby Ray's Barbecue Restaurant is located at 800 E. Higgins Rd. in Elk Grove Village. Open for lunch and dinner daily, and breakfast Saturday and Sunday. For catering and general information, call the restaurant at (847) 437-9555 or visit online at http://www.sbrbbq.com/.

The second restaurant location is at 249 E. Irving Park Rd. in Wood Dale; (630) 238-8261.