Beavers Coffee + Donuts Debuts at Chicago French Market in December

The Chicago French Market (131 N. Clinton, Chicago; 312-575-0306) continues to build on its successful market with the addition of a new vendor. The well-known and widely loved Beavers Coffee and Donuts is set to join the market this December.

 Beavers Coffee and Donuts will pull into a permanent booth at the Chicago French Market this December; open six days a week from this coveted and central downtown loop location. It will serve its original sugar-dusted donuts and its gourmet donuts, covered with indulgent toppings such as chocolate, strawberry and peanut butter. The coffee, a Cuban blend, also will be available by the cup or (sharable) gallon. Beavers Coffee and Donuts also will make special orders for large groups, office meetings and parties that will be easily arranged with 2 hours’ notice.

 Beaver Coffee and Donuts has been fueling the city of Chicago with its signature cinnamon sugar-dusted mini donuts, in its easily recognizable  food truck since early 2012. The concept is the brain-child of co-owners, James Nuccio and Gabriel Wiesen, and has been winning over the 9-5 work crowd ever since, wooing them with its made-to-order donuts, known for its addictive melt-in-your-mouth quality. Gabriel stated that he and his partner are very excited to be opening in the Chicago French Market.

While the Beavers Coffee and Donuts Truck will continue to roam the streets of Chicago. This new permanent location at the esteemed Chicago French Market means more donuts, more consistently, for Chicagoans; and that's a great thing. 

River North Business Association Small Business Expo and Business After Hours Set for November 14

The River North Business Association (RNBA) will host its first Small Business Expo and After Hours, 5 p.m.  to 7:30 p.m., Wednesday, November 14 at Brunch Restaurant, 644 N. Orleans. It’s open to the public. Guests who pre-register are complimentary; those who register at the door will pay a $5 admission fee. To register, visit: River North Business Association.

“This is a great opportunity for the public to meet owners of more than 20 River North area small businesses, all ready to engage in valuable conversations about how they can support your business,” says France Langan, chairman of the RNBA.

Complimentary hors d’oeuvres and non-alcoholic beverages will be provided by Brunch - especially open the evening of the 14th for the River North Business Association.

“We anticipate more than 150 people - all of whom may be interested in working with you,” says Sharon Romack, president and CEO of RNBA.  “Bring lots of business cards and rehearse your 30 second elevator speech to get the most out of this networking event.

Participating businesses include:

Allyu Spa - http://www.allyuspa.com

Apartment People - http://www.apartmentpeople.com

Artistic Blooms - http://www.artisticbloomschicago.com

BMO Harris Bank - http://www.harrisbank.com

City Wide Super Slow - http://www.citywidesuperslow.com

Columbia College, Columbia Missouri - http://www.ccis.edu

*Comcast Business Services  - http://www.business.comcast.com

Firebone - http://www.thefirebone.com

Fuksha Korshid - http://www.fklawfirm.com

Great Lakes Financial - http://www.michaelaolson.com

Interlogic Outsourcing - http://www.ioipay.com

Johnsonese Brokerage - http://www.johnsonese.com

Northwest Publishing - http://www.chicagocollection.com

River North Gym - http://www.rivernorthgym.com

Safeguard - www.gosafeguardpromo.com

Sara Sacra, Borker Associate, Jameson Sotheby's International Realty - http://www.jameson.com

Social Media Beast - http://www.socialmediabeast.com

STS Solutions - http://www.sts-solutions.net

The Hotel Communication Network Inc - http://www.hcn-inc.com

Wear Eyewear - http://www.weareyewear.com

 

*THE EVENT SPONSOR

Meet Chef Jose Barrios, the Master of Neapolitan Pizza – This week only at Chicago’s Alimentari Osteria

No Kidding , there is an Olympic Game for professional pizza makers around the world.　

The Vera Pizza Napoletana (VPN) hosts the annual Pizza Olympics each year in Naples, Italy, where some 40 pizza ovens are lined up outdoors and manned by the world's top pizzaioli, who compete to make the best pizza.

LA Chef Jose Barrios competed in the Pizza Olympics this past July and took third place, taking home a metal which proofs that he's one of the most skilled VPN pizzaioli in the US. You’ll have the unique opportunity to meet Chef Barrios and to try is award-winning pizzas this week only at Alimentari Osteria, 621 W. Randolph St., Chicago. Call 312-382-8880 for a reservation.

What does it take for pizza to be certified VPN? Under existing regulations (new ones have been proposed for Europe), the dough must be kneaded by hand or with a mixer approved by the association. After rising, the dough must be shaped by hand -- no rolling pins allowed. The pizza must be cooked on the bare volcanic stone surface of a bell-shaped, wood-fired pizza oven. Margherita, the most classic of the five pizzas VPN recognizes, must include tomatoes (imported San Marzano or fresh Italian plum tomatoes), extra-virgin olive oil, fresh basil, fresh mozzarella and pecorino Romano. Barbecued chicken pizzas and Hawaiian specials need not apply. It also must be served straight out of the oven.

You don't have to fly to Italy for a nice VPN pizza since of the 12 approved pizzerias in the U.S. , Chef Barrios, is now doing his magic at Alimentari Osteria.　​



Mediterrenean Twist on Stuffing From Chicago French Market Vendor Oh Olive

Make Your Own Mulled Wine With Spices From Oh Olive at the Chicago French Market

Mulled Wine has been sipped in the cold winter months in Europe for centuries. This season Oh Olive makes this European tradition available to you, will its pack of mulling spices. Each is available for $12.95. You can add these spices to a robust wine, apple cider or other fruit juices, creating the perfect drink for a chilly night this holiday season. For more information call (312) 207-1795.

Great Recipe for a Mediterranean Twist on Stuffing from Oh Olive

Ingredients:

§  1 lb. loaf of rye bread with seeds, cut into 1 inch chunks

§  2 cups chicken or turkey stock (can be made with vegetable stock)

§  1 ½ teaspoons of caraway seeds

§  6 garlic cloves, minced

§  3 cups celery, chopped

§  2 Golden delicious (or other) apples, peeled and chopped

§  1 large sweet onion, chopped

§  ¼ cup Delizia Wild Mushroom & Sage Olive Oil

§  ¼ cup Delizia Butter Olive Oil

§  1 teaspoon Galena Garlic Stuffing & Dressing Seasoning

§  ½ teaspoon Sonoma Gourmet Sea Salt

§  Pepper to taste

Directions:

Preheat oven to 350 degrees.  Place bread chunks on cookie sheet and drizzle with the Wild Mushroom & Sage oil and toast until lightly browned and crispy.

Cook caraway seeds in Butter olive oil in sauté pan over medium heat for about two minutes. Next add celery, chopped apples, garlic and onions. Stir veggies and sauté until veggies are softened slightly. Add seasoning, salt and pepper. When all are browned (10 minutes or so), add the chicken stock and scrape up any of the browned bits to add to the stuffing mix. Pour mixture over the toasted bread cubes, and toss until coated well. Transfer mixture to a 3 quart casserole dish.  Drizzle top with Mushroom & Sage oil. Bake uncovered for 45 minutes or until stuffing is crisp on top.

Note: You can make this a day ahead and refrigerate.  Reheat at 300 degrees for about 15-20 minutes. You can also do individual stuffing servings in a muffin pan.