Prairie Grass Cafe to Host Dinner Featuring Recipes from New Green City Market Cookbook July 20

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Prairie Grass Cafe is hosting a special dinner featuring guest chefs and recipes from the new The Green City GCM Cookbook CoverMarket Cookbook, 6 p.m., Sunday, July 20, coinciding with the official cookbook launch. The cost for the Prairie Grass Cafe dinner is $65 plus tax and gratuity. Cookbooks will be available to purchase separately for $24.95 and all cookbook proceeds will go to Green City Market.

The delicious evening will feature many of the volunteers who have helped to make The Green City Market Cookbook possible.

Chef Sarah Stegner and George Bumbaris, co-owners of Prairie Grass Cafe, will orchestrate the dinner. Stegner is Green City Market’s co-chair and a founding board member.

Joining Sarah and George are Sarah’s longtime friends chef/farmers Tracey Vowell and Kathe Roybal of Three Sisters Garden, whose cookbook recipe takes center stage at the dinner; Karen Levin, cookbook author; Amelia Levin, author/journalist, and Kathy Paddor, marketing consultant who oversaw the cookbook’s photography. The Chicago Tribune’s former food editor and longtime market enthusiast Carol Mighton Haddix’s cherry tart dessert recipe will provide the sweet finale of the evening.

Celebrating its 16th season, Green City Market (GCM) has become an institution and foodie haven since its inception in 1998.

“I am very excited and proud of The Green City Market Cookbook.  It represents a community of chefs, farmers, and shoppers that believe in supporting the local food movement coming together,” said Stegner.

Karen Levin, cookbook author and award winning recipe developer and food consultant, volunteered to develop the cookbook with daughter Amelia, also an author and journalist. They were responsible for gleaning 88 recipes sent into the GCM website or given to her from the market’s farmers, chefs, customers and volunteers.

They reviewed the recipes, shopped at the Market weekly and tested 80 of the 88 recipes. A team of volunteers tested the remaining 8 recipes, as well as, proofed and edited the manuscript and final galleys.

The mission of the cookbook was to inspire readers to cook delicious seasonal food from local farmers markets and to share home cooked meals with family and friends. The culinary talent of the Green City community is what makes this book so unique. It’s like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season.

The Green City Market Cookbook features 88 seasonal recipes based on ingredients from the Market; appetizers, entrees, soups and desserts for each season, and more than 100 delicious photos of the completed dishes and their key ingredient. Each recipe features a short story submitted by the recipe’s author about why the recipe is special to them.

Sixty percent of the recipes are focused on fruits and vegetables; 40% use meat, fish and eggs.

The Green City Market Cookbook is truly local. The publisher is Evanston-based Agate Publishing, publishers of books from local and regional authors. Chicago top food photographer Chris Cassidy Photography donated his time to bring The Green City Market Cookbook to life.

The cookbook, which sells for $24.95, is scheduled for release this July, can be pre-ordered at https://www.greencitymarket.org/cookbook/index.asp.

The July 20 meal will feature recipes from The Green City Market Cookbook summer section.

July 20 Menu at Prairie Grass Cafe

Salads:
 (served family style)

Eggplant Caponata with Fennel and Oven-Roasted Tomatoes
Contributed by Amelia Levin, Volunteer for Green City Market

Summer Bean Salad with Sun Gold Tomatoes, Market Herbs, Smoked Trout,
and Goat Cheese Dressing
Contributed by Jason Hammel, Chef/Co-Owner, Lula Cafe and Nightwood

Peach and Tomato Panzanella Salad
Contributed by Melissa Graham, Volunteer

Dinner

Creamy Polenta with Braised Greens and Mushrooms
Contributed by Tracey Vowell and Kathe Roybal, Farmers of Three Sisters Garden

Grilled Skirt Steaks with Green Beans, Tomatoes and Pesto
Contributed by Harriet Rosenman, Customer

Dessert

Tart Cherry Pecan Crisp
Contributed by Carol Mighton Haddix, Customer and Author

About Sarah Stegner
Two-time James Beard Award winner Chef Sarah Stegner is co-chair and founding board member of

Stegner_Grant Kessler_34786Green City Market, one of the country’s best known sustainable farmers markets. Her commitment to sustainable practices goes beyond the market and is an integral part of her life at Prairie Grass Cafe, the restaurant she owns with husband, restaurant managing partner Rohit Nambiar and chef/co-owner George Bumbaris.

“My approach to ingredients developed over a long, slow process,” Sarah says. “When I started out as a chef, I knew that the best, freshest flavors came from ingredients produced by local farmers. But I couldn’t find farm contacts easily, so my friends in the business helped introduce me to some of them. The idea to create a green market was a natural progression. What a joy! The farmers turned out to be passionate about what they were doing and very perceptive when it comes to what quality means. I began to establish wonderful working relationships with these producers and the momentum grew from there. Stegner continues to incorporate fresh, seasonal produce from small, regional family farms into her menus at Prairie Grass Cafe.

“It’s all about the quality of the product-its freshness, its flavor and the care by which it has been handled,” she says. It isn’t surprising that Stegner puts the ingredients first. She will talk about her [exceptional] technique when prompted, but she truly believes that it is her attention to quality and local, fresh ingredients that has provided the springboard for her success.

She is doing what she truly loves to do and over the years she has transformed a childhood filled with loving cooking memories into a very personal culinary mission that is honest and pure, yet far from simplistic.

About George Bumbaris
George Bumbaris’s relationship as Chef/co-Owner of Prairie Grass Cafe with long-time friend and George Bumbaris PG05 wboardercolleague Sarah Stegner makes perfect sense. “We had worked together for so long, there are no surprises- and a lot of trust,” he says of the partnership. Prairie Grass Cafe came at a time when both he and Stegner had reached a level of culinary maturity that was important for what they want to accomplish. “We don’t carry the ego with us. We just wanted a good restaurant with good food.”

The rest is history. After 10 years, Prairie Grass Cafe has done what the duo set out to do — provide the area with outstanding, approachable food with a strong convection to locally grown, sustainable and delicious taste.

My vision was a restaurant packed with smiling faces, enjoying their experience with us and enjoying our food,” he adds. Bumbaris always teaches his staff to cook the way one would cook for oneself. With a rule of thumb like that, they continue to have a winning formula at Prairie Grass Cafe.

About Karen Levin Karen Levin
Karen Levin, cookbook author and award winning recipe developer and food consultant, has specialized in recipe development for the past thirty years.  She has written numerous cookbooks for The American Heart Association, The American Medical Association and many major food companies. Karen is a frequent contributor to Cooking Club magazine and for five years wrote a syndicated weekly food column for Tribune Media Services entitled “The Seasoned Cook”. She is currently the recipe developer for the ChefMD website. Karen developed all the recipes for “ChefMD’s Big Book of Culinary Medicine” by John LaPuma, M.D. (Crown Publishers 2008) as well as The RealAgeDiet and Cooking the RealAge Way by Michael F. Roizen, M.D. and John LaPuma, M.D. She resides in Highland Park, Illinois with her husband of 35 years.
About Tracey Vowell and Kathe RoybalTracey Vowell
Tracey Vowell (pictured right) and Kathe Roybal were employed in the restaurant industry until they grew tired of the hard work and decided on a career change. They bought their nine-acre farm in 2000, and named it after the Native American practice of growing corn, beans, and squash in the same mounds-a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet then, and still does. The partners (that’s Tracey on left, Kathe at right) focus on specialty vegetables like microgreens (which they grow year round), pea shoots, heirloom tomatoes, summer and winter squashes, herbs, fresh beans (shelled at the Market) and huitlacoche, a mushroom particularly prized in Mexican cuisine. “I don’t know that we chose an easier line of work,” says Tracey, a former chef at Frontera Grill, “but at least we’re exercising different parts.”
(Tracey Vowell photo at right)
About Amelia Levin Amelia Levin
Amelia Levin is an award-winning, Chicago-based freelance writer, editor, media consultant, certified chef (Kendall College), recipe developer and author of Chicago Chef’s Table: Extraordinary Recipes from the Windy City (Globe Pequot, 2012). A former hard news reporter and magazine editor, she is a regular contributor to Edible Chicago and a variety of restaurant industry trade magazines. Her writing and recipes have also appeared in the Chicago Tribune and Chicago Sun-Times newspapers, DiningOut and in cookbooks by Cooking Light, the American Heart Association and others. An active member of the International Association of Culinary Professionals (IACP), the International Food Editorial Council (IFEC) and the prestigious Les Dames D’Escoffier society for women, Amelia has also served as a member of the Green City Market Junior Board.

About Kathy PaddorKathy Paddor
Kathy Paddor, president and founder of Paddor Marketing and Green City Market board member is a dedicated “consumer empathist,” Kathy Paddor’s strategic branding sensibility has made her a respected leader in the retail and advertising communities for over her 15+ year career.

Paddor set the vision and artistic style of the cookbook’s photography and led its social media and marketing efforts.

Growing up in a family of retailers, Paddor discovered her career passion early. She held senior positions with Bloomingdales and Marshall Field’s before joining Crate and Barrel. As C&B’s Director of Marketing, her intelligent, creative innovations helped them hold a singular spot in the marketplace.
Prior to joining Green City Market’s Board, Kathy led the development of GCM’s current brand identity and integrated communication strategy, helping to communicate its mission and values to the community in a significant, consistent way.
When Kathy’s not working, her great loves include her family, cooking, dancing, and a great cup of strong coffee.
Recipes:  Summer

By mid-July, the Market is in full swing.  From tomatoes and stone fruits as sweet as candy to peppers, zucchini and eggplant rich with the taste of the sun, the farm stands overflow with the bounty for which we’ve waited so long.

It’s a busy time of the year for farmers, who work hard each day to keep pace with the harvest.  We, too, strive to keep up, visiting the Market regularly, with ambitious plans for making pickles, pesto, salsas and preserves we know we’ll crave come winter.

Creamy Polenta with Braised Greens and Mushrooms

After we started producing cornmeal at Three Sisters, we discovered the magic of a bowl of slightly sweet Polentapolenta with a quick mix of whatever we have in the fridge. Short on time, we are always looking for a good way to get an appealing meal on the table as quickly as possible. I particularly like the earthy flavors of mushrooms and greens, so this dish is an easy choice after a day in the field. Paired with grilled chicken or pork, it makes a wonderfully rich and satisfying dinner, but can be ready to eat in under an hour. –Tracey Vowell and Kathe Roybal, Farmers, Three Sisters Garden

Preparation time: 30 minutes
Cooking time: 25 minutes
Makes 4 servings

1 whole head garlic
1 bunch Swiss chard, kale or lamb’s-quarters
1 pound fresh oyster and/or shiitake mushrooms
1 small white onion, chopped
1 fresh hot pepper, such as serrano or habanero, seeded, minced
4 cups milk
1 cup fine white cornmeal
Salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 sprigs fresh thyme leaves
1/2 to 3/4 cup vegetable or chicken stock or broth
1 (2-ounce) piece firm grating cheese such as Brunkow Cheeese’s Little Darling

Heat oven to 350°F. Separate garlic head into cloves; do not peel cloves. Roast garlic cloves in a large dry skillet over medium heat, stirring occasionally until they begin to brown and garlic feels soft when squeezed, 8 to 10 minutes. Peel and finely chop garlic; set aside.

Wash chard; shake off excess water. Holding onto leaves, pull off and discard thick stems. Coarsely chop chard; set aside. Clean mushrooms discarding tough stems; cut mushrooms into bite-sized pieces; set aside.

In a large saucepan with a tight-fitting lid, bring milk just to a simmer over high heat. Reduce heat to medium; pour in cornmeal slowly, whisking constantly. Whisk in 1/2 teaspoon salt. When mixture is slightly thickened, cover saucepan and place in oven. Whisk after 10 minutes.

Continue to bake 10 minutes; whisk again. If polenta is too thick, stir in additional milk or water. If it is too thin, cover and return to oven for 5 minutes. Stir in pepper; keep warm.

Meanwhile, melt butter in a large deep sauté pan over medium-high heat. Add mushrooms and reserved garlic; sauté until browned, 4 to 5 minutes. Add onion, hot pepper and thyme sprigs; continue to sauté for 5 minutes. Add chard and 1/2 cup broth; cook, stirring occasionally, until chard is tender. If dry, add remaining 1/4 cup broth. Season to taste with salt.

Spoon polenta into 4 shallow bowls; top with vegetable mixture. Grate cheese over each serving.
Tart Cherry Pecan Crisp

Tart cherry pie is one of my favorite desserts, but making and rolling out the crust is time consuming, so Cherriesthis easy crisp is a good substitute. The Michigan tart cherry season is very short; sometimes they are at the Market for only two weeks. When that happens, I like to buy them in bulk, pit them and freeze them in gallon-size freezer bags. For this recipe, I first soak the cherries in ice water for three hours in the refrigerator, which helps firm them up, making pitting easier. The versatile crumble topping can be used for any lightly sweetened fruit mixture, including peaches, pears or a mixture of berries.
–Carol Mighton Haddix, Customer

Preparation time: 40 minutes
Cooking time: 35 minutes
Makes 6 servings

1 quart (4 cups) tart cherries, pitted
2 tablespoons granulated sugar
1 cup flour
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup chopped pecans

Heat oven to 400°F. Mix cherries and granulated sugar in a bowl; mix well.

Mix flour, brown sugar, cinnamon and salt in a medium bowl. Add butter; mix with a pastry blender or quickly with fingers until small pea-sized pieces form. Stir in pecans.

Place cherry mixture in an 8- or 9-inch-square baking pan. Place the topping mixture on top of the cheeries. Bake for 30 to 35 minutes, until the topping is browned and the filling is bubbling. Remove from oven and let stand 20 minutes before serving. Serve warm or at room temperature.

 

Celebrating Thanksgiving Throughout Chicagoland

There are countless ways to enjoy celebrating Thanksgiving in Chicago.  Whether dining in or out, these restaurants and businesses are offering specials that will make it easy to entertain.

Delightful Pastries. Bring home delicious, homemade pies from Delightful Pastries for all to

Chocolate Pecan Bourbon Pie from Delightful Pastries

Chocolate Pecan Bourbon Pie
from Delightful Pastries

enjoy this Thanksgiving.   Whatever is your fancy, Delightful Pastries’ new expanded pie menu will have something to suit your taste. Included are traditional selections like Apple Pie, Pumpkin Pie and Pecan Pie and the not so traditional Apple Caramel, Cranberry Fudge, Coconut Chocolate, and Bourbon Chocolate Pecan. All pies ($25) serve 8-10 people; are made from scratch and use no artificial flavors or preservatives.

For those entertaining for the weekend, pick up a breakfast/brunch savory pie such as the Spinach Lamb ($58), Veggie Quiche ($42), or Ham Quiche ($42). Other items on Delightful Pastries’ to go catering menu include: winter and grain salads, mini-pastry trays, international cookie trays and brownie trays. Pre-orders are recommended and package pricing is available. Orders may be placed at all three Delightful Pastries locations:  5927 W. Lawrence Avenue, in the Jefferson Park neighborhood (phone: 773-545-7215); the Old Town Chicago location at 1710 N. Wells St., just north of North Avenue (phone: 312-255-0724) and the Chicago French Market location at 131 N. Clinton Ave. (phone: 312-234-9644).

Delightful Pastries’ International Cookies Are Perfect for Holiday Entertaining

macaron stack

Macaron’s from Delightful Pastries

November starts the holiday season and entertaining is on everyone’s mind. Delightful Pastries makes it easy, with an array of international cookies, all holiday favorites from around the globe. Available are Cucidati (Sicilian Fig Cookies), Viennese Almond Crescents, Mexican Wedding Cookies, Polish Kolaczki (Raspberry, Apricot, Cheese), Christmas Mice,  Rugula, Linzer and Italian Rainbow Cookies ($19/lb. or by platter, $20-$30). French Macarons ($30 lb.) and Chanukah Macaroons ($1.75 each) also are available.

 

maxwells thankgiving 2013

Maxwell’s at the Club Thanksgiving

The East Bank Club is hosting Thanksgiving dinner at its place this year and you’re invited. The East Bank Club’s signature restaurant, Maxwell’s at the Club (500 N. Kingsbury St., Chicago), is offering a traditional turkey dinner buffet with all the trimmings, 1 p.m. to 7 p.m., November 28.

Executive chef Mike Lodes is featuring a variety of appetizer and salad , a carving station with Roast Turkey served with gravy and natural jus, Roast Prime Rib of Beef with horseradish sauce, and Roast Leg of Lamb with mint jelly, and an abundance of side options. To finish off, guests will be treated to an impressive spread of seasonal fruits, assorted cakes, tortes, cookies, and cupcakes, and pies. The price is $45 for adults, $15 for children 10 and under. Reservations can be placed online at maxwellsattheclub.com or by calling (312)527-5800 ext. 301.

East Bank Club’s Food Shop’s Thanksgiving To-go

If you plan to entertain at home this Thanksgiving, East Bank’s Food Shop will be delighted to do the cooking. The Chefs at the Food Shop have put together a complete Thanksgiving menu to suit a variety of tastes. You have the choice of ordering a la carte from their entire menu or selecting the Thanksgiving Package. With the latter option the Food Shop chefs have curated their version of an ideal holiday meal. For the complete Thanksgiving menu visit eastbankclub.com, and to place your order call (312) 527 5800 ext. 318.

DSC03885

Prairie Grass Cafe

Northbrook’s Prairie Grass Cafe (601 Skokie Blvd.; 847-205-4433) chefs Sarah Stegner and George Bumbaris want to make your Thanksgiving dinner perfect and easy. The two award winning chefs have announced their “Thanksgiving To Go 2013” menu available for pre-order now. All orders must be received no later than Sunday, November 24 for pickup at the restaurant on Thursday, November 28 between noon and 3 p.m.

The à la carte menu includes everything you would want for the perfect Thanksgiving celebration. Start with a whole Roasted Turkey and Gravy, serving between 10 and 14 people for $110 or half a turkey to serve between 5 and 7 people for $60.

Homemade Apple Sage Stuffing ($14/quart) and Homemade Sausage and Giblet Stuffing ($24/quart) are available by the quart, serving between 4 and 6 people.

A variety of homemade appetizers include Butternut Squash Soup (Serves 4/$20/quart), Organic Mixed Green Salad with Shaved Parmesan, Pumpkin Seeds and Pomegranate (Serves 6-8/$45); Jumbo Cocktail Shrimp with Homemade Horseradish Sauce ($42/dozen); cut vegetable assortment with Amish blue cheese dip (Serves 6-8/$35); or Smoked Salmon Platter with Cream Cheese, Cucumbers, Capers and Red Onions with Pumpernickel and Whole Grain Baguettes (serves 6-8/$65).

Prairie Grass Cafe Pumpkin Pie with Heirloom Pumpkin Pie low res et

Prairie Grass Cafe Pumpkin Pie

Side dishes include Yukon Gold Mashed Potatoes (pint/2-3 servings/$7; quart/4-6 servings/$14); Sweet Potato Puree (pint/2-3 servings/$8; quart/4-6 servings/$16); Sautéed Green Beans (pint/2-3 servings/$8; quart/4-6 servings/$16); Brussels Sprouts with Bacon and Chestnuts (pint/2-3 servings/$12; quart/4-6 servings/$24); and Local Cranberry Sauce (pint/2-5 servings/$8; quart/6-10 servings/$16).

A Prairie Grass Cafe Thanksgiving wouldn’t be complete without Mom’s Homemade Heirloom Pumpkin Pie ($24/pie/6 slices); Mom’s Pecan Pie ($24/pie/6 slices) or Double Chocolate Cake ($50/cake/10-12 servings).

Not in the mood to entertain at home? Bring your family and friends to Prairie Grass Cafe this Thanksgiving

Prairie Grass Cafe will be serving a Traditional Thanksgiving Dinner, 2:30 p.m. to 7 p.m., Thursday, November 28. The cost of $49 per person includes a choice of Butternut Squash Soup or Organic Mixed Green Salad with Pumpkin Seeds, Parmesan, Pomegranate and Balsamic Dressing; Oven Roasted Turkey with Mashed Potatoes and Homemade Gravy; Apple Chestnut Stuffing; Sweet Potato and Butternut Squash with Homemade Marshmallow Topping; fresh vegetable; local cranberry sauce, and choice of Mom’s Heirloom Pumpkin Pie, Pecan Pie or Double Chocolate Cake. Reservations are required.

Chicago French Market provides one-stop shopping for the Thanksgiving Holidays

Whether it’s a hostess gift, cooking supplies or a meal to go, the Chicago French Market provides opportunities for Thanksgiving shopping under one roof.

Abby Brown Artisan Soaps is featuring its ever popular Pumpkin Bars this month. A

Abbey Brown Pumpkin Soap

Abbey Brown Pumpkin Soap

perfect hostess gift for Thanksgiving and the holidays at only $8.50 per bar, Abbey Brown Soap Artisan creates handmade natural Olive Oil soaps, soothing body oils and relaxing bathing essentials. They make all of their fine products in house, infusing homegrown herbs and botanicals with pure essential oils.

Picking out the perfect wine to pair with Thanksgiving dinner or to bring as a gift is difficult if you’re not wine knowledgeable. When seeking expert advice, look no further than Pastoral Artisan Cheese, Bread and Wine at Chicago French Market. Pastoral is the perfect shop to learn more and receive expert help in choosing the perfect wine. Staff is trained to know wine and how to pair to complement foods. Stop by Pastoral for advice throughout November.

Stop at Oh Olive! at the French Market and sample its delicious Wild Mushroom and Sage extra virgin olive oil. It’s a perfect enhancement for drizzling over turkey before roasting or for using it to make delicious and unique rye bread turkey dressing.

Not everyone serves a traditional turkey for Thanksgiving, according to the folks at Sam’s

Sam's Gourmet Lasagna

Sam’s Gourmet Lasagna

Gourmet Lasagna. Sam’s offers a delicious ground turkey lasagna and has introduced a Steak & Potato Lasagna just in time for the holidays. They have upped their to go pre-packaged offerings for holiday gift, entertaining and corporate events.

 

 

 

Hydroponically Grown Ravinia School Lettuce Featured at Prairie Grass Cafe in Northbrook

Sarah Stegner and George Bumbaris

Sarah Stegner and George Bumbaris

Chicago North Shore restaurant, Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL.; 847-205-4433) has partnered with Ravinia School students by featuring their hydroponically grown lettuce on the menu. Each week the members of the Green Growers Club along with program head, third grade teacher Dennis Brosseau, deliver a shipment of freshly harvested green butter lettuce to Prairie Grass Cafe chefs Sarah Stegner and George Bumbaris. The lettuce is featured as the special Ravinia School Salad that is served with blue cheese dressing, apple slices and warm croutons ($9.50).

“The lettuce is delicious and the children have been a joy to work with. It’s rewarding to see their energy and enthusiasm. Supporting this in-school project is foundational in what we hope to achieve at Prairie Grass Cafe. Our country’s future is dependent on the health and education of our children. Our partnership with Ravinia Elementary School hits to the heart of how business and community can work together to empower our children. Everyone benefits. I strongly believe that having a food curriculum in school is paramount. The kids get to see where food comes from beginning to end and each step of the way. It changes the way they think and ultimately educates them in making smarter food choices,” said Sarah Stegner.

“The experience has been wonderful!” remarked Brosseau. “Sarah, George, and Dan [Sviland, general manager of Prairie Grass Cafe] have embraced the opportunity to feature our product. We deliver it by 4:15 p.m. each Friday, and it sells out by Sunday. My family and friends have eaten the salad at the Cafe and it is wonderful like all of their food.”

The Green Growers Club operates in two sessions; from September to April they focus on the hydroponically grown lettuce. Thirty-five students are involved in the program, divided into five teams. The school’s greenhouse contains seven growing tables where students plant the lettuce on a staggered basis, ensuring a crop harvest each week. Every Monday additional plants are germinated. By 4 p.m. Friday, 24 to 36 heads of lettuce are ready to be harvested and sold to Prairie Grass Café as well as teachers, the Highland Park Board of Education, and to other buyers.

In April for the spring session, the club switches its focus to soil plants. Students in grades kindergarten through second grade plant dwarf sunflower plants. By May the students have an opportunity to present those plants as Mother’s Day gifts. The third grade students will plant and nurture upwards of 600 zinnia and cockscomb celosia plants to sell at the upcoming Third Grade Plant Sale in early June. Several hundred of these plants can be found throughout the school, beautifying the grounds. Students also grow medium sized tomato plants and basil pots to sell. The Green Growers Club follows the students throughout their time at Ravinia, and when the students are ready to move on to another school they are gifted with a potted basil plant.

The program was started by now retired teacher, Paul Grant, “My friend… now retired, started growing basil hydroponically in his classroom many years ago. I apprenticed with a table in my classroom, too. In 1999 he approached the Parent Teacher Organization about building a greenhouse for the students to use. After a conscientious fund raising effort by the parents and staff, the greenhouse was built in 2000. The Green Growers Club grew basil, Paul’s baby, for many years. When he retired, I took over and lettuce became our main cash crop, along with the annual, June Third Grade Plant Sale,” said Brosseau.

About Hydroponics
Hydroponics is a controlled system, used as an alternative to growing plants in soil. The process yields a consistent quality product with little or no trouble from the natural elements such as insects, pests and weather. The entire process produces a tasty and nutritious plant.

About Ravinia School
Ravinia School is located at 763 Dean Avenue, Highland Park, IL on Chicago’s North Shore. The school currently serves more than 300 kindergarteners through fifth grade students. Ravinia now has 20 classrooms and 8 additional instructional areas including a greenhouse. More information can be found by calling (224) 765-3700 or by visiting www.edline.net/pages/Ravinia_ES.

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.

Chicago Dining and Gift Ideas for a Romantic Valentine’s Day 2013

It isn’t too early to start planning for Valentine’s Day and there’s plenty of choices through Chicagoland from which to choose. From Prix Fixe menus to caviar and champagne for two, your options to treat your special Valentine are endless.


Benny’s Chop House on Valentine’s Day is Just Right: A Warm, Beautiful Setting, Great Food and Drink plus Top-notch Live Jazz

When planning this year’s Valentine’s Day celebration, you will want everything to be just right. Look no further than to Benny’s Chop House (444 N. Wabash Ave., Chicago, IL, 312-626-2444), one of Chicago’s most beautiful restaurants – warm and cozy – and yes, romantic, with many specialty cocktails and wine choices to stimulate your senses.

Benny’s menu of perfectly prepared dishes set the stage for a passionate celebration. Top that off with Benny’s flawless service and a terrific live jazz performance by Cecile Savage and Calvin “Koco” Brunson who perform in both French and English-sexy, indeed; express yourself.

Begin your Valentine’s Day with one of the many Champagne selections from Benny’s award winning wine list, which has earned the Wine Spectator Award of Excellence. Champagne selections by the glass include Château de Lisennes Crèmant Bordeaux and Henriet-Bazin Selection Montagne de Reims.

Benny’s also features one of Chicago’s finest international wine collections, with 25 selections by the glass and more than 1,500 selections by the bottle.

Shellfish TowerOysters have long been thought to have aphrodisiac properties and so, for starters, Benny suggests Oysters on the half shell, featuring eight different varieties from the American East and West Coast, flown in daily (half dozen, $14.99; dozen, $26.99). Other tasty starters include the unique House-Cured Maple Glazed Bacon ($14.99) and Prime Steak Tartare, served with waffle potato chips and violet mustard ($14.99).

You’ll also create an impressive start to your Valentine’s Day by sharing Benny’s magnificent Shellfish Tower for Two ($69.99). It’s a generous, delectable appetizer meant for sharing, featuring chilled lobster, shrimp and king crab.

Continue your Valentine’s Day celebration with flavorful salads such as the Roasted Beets Salad with goat cheese croquettes, black mission figs in bourbon-maple vinaigrette ($14.99), or Benny’s celebrated Grilled Romaine Salad with lemon-garlic vinaigrette ($8.99).

Benny’s will more than satisfy your culinary cravings with its selection of superb entrées. Benny recommends specialty seafood choices such as the one pound Whole Maine Lobster Tail, broiled to perfection ($49.99) or the Jumbo Sea Scallops served with crispy pumpkin polenta and a port wine reduction ($35.99). Meat lovers will enjoy the tender, perfectly grilled Colorado Lamb Chops ($42.99) and the comforting Red Wine Braised Beef Short Ribs ($24.99). For the best of both worlds, enjoy the Surf-N-Turf Style, featuring an 8 oz. Filet Mignon and a 10 oz. Cape Breton lobster tail ($52.99).

If steak is what’s on your calling card, Benny’s has Chicago’s Sliced USDA Prime Filet Mignon022 most diverse selections. Choose from its menu of perfectly prepared 100% USDA Prime natural, dry-aged or wet aged steaks, including the USDA Prime Natural 7 oz. Filet Mignon ($36.99), the USDA Prime Natural 16 oz. Rib Eye ($42.99) and USDA Prime New York Strip (available with or without bone in – wet aged, dry aged and natural from $36.99 to $54.99) or Surf-N-Turf Style , 8 oz. Filet and 10 oz. Cape Breton Lobster Tail (52.99). Kick it up a notch by adding an enhancement “Benny’s – style” to your steak, such as Bone Marrow, Oscar Style, King Crab, Blue Cheese, Maine Sea Scallop, Béarnaise, and Barbecue Chili Rub, among others.

Your after-dinner foreplay will begin with Benny’s amazing desserts. They’re generous and shareable, but they’re so good you’ll each want your own. Try the classic Carrot Cake ($8.99) made with roasted walnuts and sweet cream cheese frosting or the decadent Chocolate Layer Cake ($10.99) frosted with fudge buttercream, and garnished with rich chocolate sauce. Another unique creation is the Chocolate Pudding Cake ($9.99) accompanied by toffee ice cream and finished with a caramel crunch. And don’t forget the to-die-for Banana Cream Pie ($8.99) with caramel coated bananas.

Valentine’s Day Entertainment Featuring:  Jazz Artists Cecile Savage and Calvin “Koco” Brunson

This distinguished duo will pair their harmonic melodies with music fueled by African, French, and Brazilian traditions. They will be performing on Valentine’s Day from 6 p.m. to 10 p.m. Join them in the North Lounge and Bar and let their music transport you to another place.Cécile Savage was born in the Island of Martinique yet raised in Paris, France. She studied piano for many years and brought that knowledge with her when she moved to New York City and joined the Living Theater. Later she studied guitar with Ted Dunbar through the program Jazzmobile. She increased her repertoire to include electric bass with the blues harmonica legend Sugar Blue while she toured with Memphis Slim and Willie Mabon. Subsequently, she moved to Chicago and performed jazz and blues with many notable musicians such as Jimmy Dawkins. Ultimately, this led her to perform at the 2008 Jazz Festival: Tribute to Malachi Favors. All this shaped Cécile’s musical identity to comprise of a blend of French Cabaret and American Jazz.

Pianist and vocalist Calvin “Koco” Brunson’s accomplishments range from being the musical director for “Ain’t Misbehavin” to “The Great Nitty Gritty” and “Journey Through Forever.” He also won the prized Jeff award for the musical composition “In De Beginnin”.  Being the cultural ambassador for the city of Chicago has led him to perform in European festivals like Moers in Germany, and Nichelsdorff in Austria.

Bistro Voltaire
Bistro Voltaire (226 W. Chicago Ave. Chicago IL; 312-265-0911), Chicago’s most romantic French bistro nestled in the heart of River North, is offering a special three course Prix Fixe Menu for Valentine’s Day curated by Chef Farid Oualidi. The first course offers a choice between Risotto aux arômes de truffes (truffle scented risotto and porcini mushrooms), Salade de Jambon et melo (fresh melon and cured ham salad, parmesan tuile and port reduction), Potage d’asperges a lachaire de crabe (asparagus veloute topped with crab meat) and Huîtres gratinées (baked fresh oysters with Champagne Sabayon).

The second course is an exquisite selection of Filet Mignon au Roquefort (roasted beef tenderloin, Potato Anna, baby vegetables, blue cheese sauce), Loup de mer Provencal (seared Mediterranean Sea bass, braised cherry tomatoes, baby artichokes, bouillabaisse sauce, olive tapenade) and Magret de Canard aigre doux (pan roasted duck breast, glazed apples, wild rice cake, sweet and sour reduction).

The menu speaks for itself yet the romanticism is magnified by the warm decor and cozy Parisian bistro atmosphere. To finish up this meal, only truly decadent dessert options will do. Take your pick of Charlotte aux fraises, Mousse au Chocolat and Fruit de la Passion parfait.

Maxwell’s at the Club’s
Lobster Tail TuesdaysOn Valentine’s Day, Maxwell’s at the Club (500 N. Kingsbury St. Chicago IL) is offering a Prix Fixe four course meal, 5:30 p.m. to 9:30 p.m. You and your guest will be treated to an appetizer, salad, entrée and dessert. Appetizers include the choice of Pan Roasted Scallops and Cocoa Crusted Pulled Pork. Types of salads available include Roasted Beet and Goat Cheese and Baby Red Romaine. The entrée course will feature Petite Filet and Lobster Tail, Pan Roasted Snapper, Roasted New York Strip Loin and Rotisserie Amish Chicken.

For dessert, choose from a Pistachio and White Chocolate Torte, Ginger Crème Brûlée and more. Make your reservations for Maxwell’s Valentine’s Day Dinner, $45 a person, by calling (312) 527-5800 ext. 301.

Prairie Grass Cafe
Prairie Grass Cafe (601 Skokie Blvd. Northbrook, IL; 847-205-4433) is the perfect
family friendly place to spend Valentine’s Day. This restaurant focuses on locally grown fresh and organic ingredients.  Chefs Sarah Stegner and George Bambaris invite families to enjoy Valentine’s day by ordering off the regular menu, no special Valentine’s pricing. Entrées like the Lake Superior White Fish with Portobello mushrooms, sautéed broccoli, and lemon butter sauce ($21) and Crispy Half Duck from “Maple Leaf Farm” with rainbow Swiss chard, herb stuffing “cake” and sautéed pear ($28) are two of the tasty treats that await you at Prairie Grass Cafe.

Chicago French Market- Bello Tea
Spending Valentine’s Day at home or going to a potluck party? Bello Tea at the Chicago French Market (131 N. Clinton St., Chicago; 312-380-0707), has offered up delicious recipes for two tasty Valentine’s Day drinks. The Bello Mojito is made with delicious hibiscus spearmint tea, freshly squeezed lime juice, sparkling water and finished with a touch of sweetness. Try your hand at making Lara’s Caipirinha Bubbly ”Champagne.” This easily prepared drink combines Bello Organic Lara’s Caipirinha Herbal Tea with sparkling juice or champa
gne with a fresh strawberry. Look below for step by step instructions on how to prepare both of these drinks.

Bello Mojito
Serves 2

MojitoetIngredients:

  • 8 oz. of Bello Hibiscus Spearmint Tea   
  • 1 oz. of Fresh squeezed lime juice
  • 2 oz. of Simple Syrup ( ½  water, ½ sugar)
  • 1 oz. of Sparkling Water
  • Fresh mint
  • Slices of lime

Preparation:
Brew Hibiscus Spearmint Tea and chill it until ready to prepare. In a martini shaker, muddle mint and lime slices together. Add simple syrup, lime juice and tea. To that add ice and shake well. Strain it into a mar
tini glass and add sparkling water. Garnish with a mint sprig and a slice of lime. For a fun twist add your favorite rum. Substitute sugar with agave, if preferred.

Brewing Hibiscus Spearmint Tea
Add 2 tsp. of Hibiscus Spearmint tea to a tea pot then add 8 oz. of boiling water. Let it brew for 5 minutes. Strain and chill.

Lara’s Caipirinha Bubbly ‘Champagne’

Ingredients:Lara's Carpirinhaet

  • 1-2 oz. of Bello Organic Lara’s Caipirinha Herbal Tea
  • 6 oz. of Sparkling Juice or Champagne
  • Fresh raspberry or strawberry

Preparation:
Pour Sparkling Juice or Champagne into a glass. Add Lara’s Caipirinha tea and garnish with fresh raspberry or strawberry.

Brewing Organic Lara’s Caipirinha
Add 3 tsp. of Lara’s Caipirinha to a tea pot, and then add 8 oz. of boiling water. Let it brew for 5 minutes. Strain and chill. It yields 4-8 servings.

Chicago French Market – Delightful Pastries
Delightful Pastries at the Chicago French Market (131 N. Clinton St., Chicago) has arranged an assortment of gift packages filled with delicious pastries and sweets for Valentine’s Day. Treat your sweetie to a dozen fresh strawberries dipped in bittersweet dark chocolate and drizzled with white chocolate ($25). Delightful Pastries also has a Chocolate Raspberry Ganache Tart ($30), this luscious treat is a sweet buttery tart layered with chocolate ganache and covered in fresh raspberries.

The Heart Shaped Chocolate Mousse Torte ($6.75) is perfect for two to share. This moist chocolate sponge cake is layered with chocolate mousse and decorated with rosettes of whipped cream. Also Delightful Pastries has a number of Valentine’s Day gifts under $20. These mini bundles include an assortment of raspberry and chocolate Parisian macarons, beautifully decorated gingerbread and sugar cookies, sweet gift boxes of handmade truffles and other chocolates. Place your orders at (312) 234-9644.

Delightful Pastries gift options don’t end there. Here are two gift box packages with loads of Valentine’s Day goodies.

Sweetheart Gift Box- $30

  • ginger bread and sugar cookie hearts
  • small box of raspberry and chocolate Parisian macarons
  • cookie bag of your choice
  • ¼  lb. handmade chocolate bark or ¼  lb. handmade truffles


You’re Amazing Gift Box- $50

  • heart cookie sandwich with chocolate butter cream
  • black and white cookie and cupcake
  • large box of raspberry, passion fruit and chocolate Parisian macarons
  • box of rum balls and chocolate pecan turtles
  • maple cranberry almond granola
  • two chocolate dipped strawberries


Chicago French Market- Lavazza Espression
Strawberry Espessone sendLavazza Espression at the Chicago French Market (131 N. Clinton St., Chicago; 312-207-0500) is featuring two special Valentine specials, the Strawberry Èspessone™ and a gift with purchase promotion.

Strawberry Èspessone™ (small $2.95 – large 3.75)
It’s love at first taste with a fresh and velvety strawberry foam layered over decadent Italian drinking chocolate or a smooth espresso shot.

Lovely Shopper Promotion
Receive a complimentary “Falling in Love with Coffee” Shopper tote with the purchase of a pound of whole bean coffee ($13.50 – $14.75) through February 14.

Chicago French Market- Vanille Patisserie
Vanille Patisserie, the French bakery at Chicago French Market (131 N. Clinton St., Chicago), is offering a variety of Valentine’s Day treats for the big day. In lovely heart shaped pre-packaged chocolate, Vanilla and Raspberry Macarons are available in sizes of 8 ($15) and 18 ($32) pieces. Vanille’s French Conversation Sugar Cookies ($3 each), Mascarpone Heart Cheesecake ($5.75 serves 1) and heart boxes of handmade chocolates also are available (3 piece $5.95, ½ lb. box $25, 1 lb. box $47). Place your orders at (312) 575-9963.

 

Vanille_Patisserie_Valentines-HI-7et valentine cookieset Vanille_Patisserie_Valentines-HI-16et

Chicago French Market- Wisma
Wisma LasagnaetFor an affordable, organic and local dining option for Valentine’s Day, Wisma at the
Chicago French Market (131 N. Clinton St., Chicago; 312-382-1805)  will be offering holiday savings consisting of 25% off any two dinners when purchased February 13-14. Try Wisma’s featured Vegetable Lasagna ($11) or Shells Carbonara ($9).

Give your Sweetie the gift of Visual Freedom with Lasik
LasikThis Valentine’s Day your loved one might be expecting chocolates or a fancy night on the town. But you can give her a lifetime of perfect vision with Lasik from Doctors for Visual Freedom (875 North Michigan Avenue Suite 1550, Chicago, IL 60611; 312-291-9957). With an office in the John Hancock Center on the Magnificent Mile, Dr. Golden is one of the earliest pioneers in the techniques of Lasik, having performing over 23,000 procedures.

If she already possesses 20/20 vision then you can help her bring back a more youthful glow with Botox® Cosmetic. For the special price of $12 per unit, women everywhere have been improving their appearance by ridding away extra fine lines. This Valentine’s Day, stop in to Dr. Golden’s office for Botox ® Cosmetic and learn more about the wonders of Lasik.

Prairie Grass Cafe Plates Up a February Full of New Dishes

The farm-to-table restaurant Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433) is offering weekly specials to help combat the winter blues. Each Thursday evening, the family friendly North Shore eatery will feature a unique dish created by Chefs Sarah Stegner and George Bumbaris. Additionally, the chefs are offering a Super Bowl Sunday Brunch and a delicious new Poached Pear Almond Financier dessert.

Thursday Night Game Specials
Each Thursday during the month of February, Prairie Grass Cafe will feature a unique dinner special. February 7 features Braised Duck in Red Wine Sauce with mushrooms, pearl onions and a layered potato, garlic and cream gratin ($28).

Valentine’s Day, February 14, features an assortment of special dishes. One option is a BBQ Pair of Quails with sage stuffing, sweet potato fries and apple slaw ($26). Another is the 1¼ lb. Maine Lobster “Out of the Shell” with fettuccine, vegetables and a rich lobster sauce ($32). The third choice is a “High Plains” Bison Filet with roasted winter vegetables and potatoes ($45).

On Thursday, February 21, a featured attraction is the Saddle of Rabbit with Mustard Sauce Braised Rabbit Legs served with sautéed spinach, onion, mushroom and bacon ($26). On February 28 guests can feast on the Braised Oxtail Ragout over creamy polenta and accompanied with Rainbow Swiss chard, leeks and kale ($18), with the option of adding on a Grass-fed Beef Tenderloin Filet (4 oz. $15, 8 oz. $30).

Prairie Grass Cafe will be open for lunch and dinner on all Thursdays in February; the full menu will be available in addition to the specials.

New Dessert
Each month throughout 2013 Prairie Grass Cafe will feature a new comfort dessert. This February, the chefs will be offering the Poached Pear Almond Financier. This light and moist French cake is a perfect way to finish up an exceptionally comforting meal at the Northbrook restaurant.

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 through Friday, 11 a.m. to 2 p.m. Dinner is served Monday and Sunday, 5 p.m. to 9 p.m.; Tuesday through Thursday, 5 p.m. to 9:30 p.m.; Friday and Saturday, 5 p.m. to 10:30 p.m. Prairie Grass Cafe also serves brunch Saturday, 10 a.m. to 2 p.m. and Sunday, 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.

The new Prairie Fire brings excellence, warmth and comfort to casual Fulton River District dining

by Lee Barrie and Cindy Kurman
Original story appeared in StreetWise


Prairie Fire
215 N. Clinton, Chicago
(312) 382-8300; http://www.prairiefirechicago.com/

Hours:

11 a.m.-11 p.m. Mon.-Fri.; 9:30 a.m.-2 p.m. and 5-11 p.m. Sat.-Sun.
Entrée prices:
$9-$23 (lunch); $13-$27 (dinner); $39 for the Tallgrass Beef Filet Mignon

When veteran 4-star chefs Sarah Stegner and George Bumbaris left the Ritz-Carlton in 2004 to open the casual Prairie Grass Café in Northbrook, their foray into everyday dining, with a sustainable/organic emphasis, was an instant hit. Now they’ve expanded their empire from one to two with the recent opening of Prairie Fire in the Fulton River District, just across the Chicago River from the Merchandise Mart (Clinton is one block west of Canal St.). We’re very happy—the food is wonderful, the room is beautiful and comfortable, and it’s just a two-block walk from our office.

Even if you’re trip is a bit longer than ours, you will be very pleased with the experience (and valet parking makes it convenient). The restaurant, open for lunch, dinner and weekend brunch, offers a wide selection of contemporary American creations, crafted with a master’s touch yet simply presented and perfectly appropriate when you’re in a casual mood. The menu is similar to that of Prairie Grass Café, and their signature wide screen TVs, showing scenic video footage from Bill Kurtis’ Kansas ranch, are in full display.




Speaking of Bill Kurtis, the menu features his delicious and healthful Tallgrass Beef that he and a network of beef suppliers raise on their prairie grass ranches, following Kurtis’ exacting standards. But beyond the beef dishes, the menu offers many choices that will please fish and poultry lovers as well as vegetarians.

The lunch menu features a delicious assortment of appetizers, salads, sandwiches, burgers, entrées and desserts. There is some overlap on the dinner menu, but the evening selections focus more on the inspired entrées. We’ve eaten lunch and dinner at Prairie Fire, so here is our first take.

The appetizers are wide-ranging and one could easily create a meal from a combination of them. Among the intriguing choices are Baked Feta Cheese with slices of spicy banana peppers and tomatoes; Duck Ballotine Pate with cornichons, whole grain mustard and Cognac marinated prunes; Nueske’s Bacon Pizza with Pleasant Ridge Reserve cheese; Tender Braised Mint Creek Farm lamb with cucumber, mint and yogurt sauce; French Lentils slow cooked with tomato marmalade, crumbled Capriole Farm goat cheese and crispy shallots. Do justice to the apps and share them with your tablemates; this is no time to be stingy.

Salads are creative and very tasty, with sublime flavor combinations derived from primarily organic ingredients. The dinnertime Farmer’s Salad, with Green Sister’s Garden greens, chopped Romaine, roasted root vegetables, pomegranate, pumpkin seeds, Pleasant Ridge Reserve cheese and herb dressing, is excellently conceived, large but not huge. The Citrus Honey Marinated Beets, with sliced pears, Capriole Farm goat cheese and toasted hazelnuts, are fresh, crisp and enchanting. The “Chicago Magazine’s #1 Sirloin Burger,” served at lunch and dinner, is made from Tallgrass Beef, topped with mild Amish Blue Cheese and served with a roasted beefsteak tomato slice and homemade potato wedges. Good call, Chicago Magazine. We loved it—it’s rich and satisfying and the cheese topping has the most wonderful texture.

The flavorful “Tallgrass Beef” Penne Pasta, with basil and a crispy bread crumb topping, was is a perfectly prepared lunchtime dish. It’s hearty and zesty without being over-spiced. We also enjoyed the dinnertime Sautéed Lake Superior Whitefish, served with delicious roasted Portobello mushrooms and creamy mashed Yukon Gold potatoes.

Another wonderful dish is the Tallgrass Beef Slow Braised BBQ Brisket, served as a sandwich at lunch (served on Ciabatta with French fries) and as an entrée at dinner with a Yukon Gold potato purée and mirepoix (butter-sautéed vegetables). The brisket is nicely seasoned and subtle enough to avoid the heavy smoky flavor that often characterizes barbecued brisket. It’s a homemade, wholesome experience.

Here are some other choices that may interest you: Mint Creek Farms Handcrafted Lamb Sausage with giant Greek-style beans—Chef George is a sausage master and his lamb sausage, which we’ve had at Prairie Grass Café, is a work of art. The Moussaka, with braised lamb, potato, eggplant and Bechamel sauce, is a treasure of texture and flavor. The Boneless Half Chicken, with rosemary, thyme and garlic, pan seared until crispy, with roasted honey-glazed sweet potatoes, is a showcase for their mastery of rustic fare.

At Prairie Fire, the excellent desserts are a perfect end to a comforting meal. The homemade pies change often, according to the season. The Double Chocolate Cake is done right: moist, rich with a well-balanced chocolate flavor. The Thin Apple Tart with Crème Anglaise is light, fruity and refreshing. We predict that the Warm Sticky Toffee Date Cake—moist and rich but not cloyingly sweet—will become one of their most popular signature desserts. It’s different in a very good way.

Prairie Fire is a superb addition to the burgeoning Fulton River District. It will be welcomed by the growing residential community, but it’s also a great destination restaurant that’s surprisingly close to the Loop and River North. Spring for the taxi fare and have a great time among very appreciative hosts.

While you’re in the neighborhood, walk south two blocks and stop in at the fabulous new Chicago French Market. There you can purchase the Tallgrass Beef to prepare at home.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at http://www.gotbuzzatkurman.com/