Experience

Chefs and The City

deca Restaurant + Bar at The Ritz Carlton

Date: Friday, July 27th 2012
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Chicago Chefs Announce First Annual CigarBQue!

David Burke's Primehouse in the James Hotel

Date: Thursday, June 21st 2012
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The long awaited brainchild of Chicago Chefs Rick Gresh (David Burke's Primehouse), Giuseppe Tentori (GT Fish & Oyster, Boka) and Cleetus Friedman (City Provisions) will officially come to fruition on Thursday, June 21st!

Born from the frustration of not being able to enjoy dinner and cigars at the same venue, CigarBQue was born. From 6:00pm - 9:00pm, Beyond Design (4515 North Ravenswood Avenue) will play host to an intimate evening of fine cigars, food and libations. Cigar loving Chefs will join Gresh, Tentori, and Friedman to create signature BBQ dishes for the affair including: Jimmy Bannos Sr. (Heaven on Seven), Todd Stein (Florentine), Mike and Patrick Sheerin (Trencherman), Sarah Jordan (Boka) and Willie Wagner (Honky Tonk BBQ). Traveling to the Windy City to join the CigarBQue team is David Lefevre, chef of Manhattan Beach Post in California and Cliff & Maureen Holt of Little Savannah in Birmingham, Alabama.

While being treated to BBQ tastes prepared on outdoor grills and ranges, guests will be able to indulge in a selection of Diamond Crown and Fuente Cigars. Participating chefs will handpick cigars chosen to perfectly complement BBQ inspired dishes. Mixologists Eric Hay (Wirtz), Daniel de Oliveira (Olmeca Altos tequila), Ben Schiller (Boka) and Fred Sarkis (Sable Kitchen) will be serving up cocktails with spirits provided by Koval, Templeton Rye and FEW Spirits. Additionally, wine and bubbly will be provided by Illinois Sparkling Co. while brews will be provided by New Holland Brewing.

A portion of the evening’s proceeds will be donated to the Cigar Family Charitable Foundation. In partnership with the Instituto Dominicano de Desarrollo Integral, the Cigar Family Charitable Foundation helps fight poverty in the Dominican Republic through education, disease prevention and empowerment. In addition, the evening will feature a raffle with various prizes including a wooden humidor handcrafted by Chef Rick Gresh.

Tickets are available for $185 per person. Please be advised that a limited number of tickets will be sold. For more information and to purchase tickets, visit http://www.cigarbque.com/. For more information regarding the Cigar Family Charitable Foundation, visit http://www.cf-cf.org/.

Chicago Chefs Announce First Annual CigarBQue!

GT Fish and Oyster

Date: Thursday, June 21st 2012
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The long awaited brainchild of Chicago Chefs Rick Gresh (David Burke's Primehouse), Giuseppe Tentori (GT Fish & Oyster, Boka) and Cleetus Friedman (City Provisions) will officially come to fruition on Thursday, June 21st!

Born from the frustration of not being able to enjoy dinner and cigars at the same venue, CigarBQue was born. From 6:00pm - 9:00pm, Beyond Design (4515 North Ravenswood Avenue) will play host to an intimate evening of fine cigars, food and libations. Cigar loving Chefs will join Gresh, Tentori, and Friedman to create signature BBQ dishes for the affair including: Jimmy Bannos Sr. (Heaven on Seven), Todd Stein (Florentine), Mike and Patrick Sheerin (Trencherman), Sarah Jordan (Boka) and Willie Wagner (Honky Tonk BBQ). Traveling to the Windy City to join the CigarBQue team is David Lefevre, chef of Manhattan Beach Post in California and Cliff & Maureen Holt of Little Savannah in Birmingham, Alabama.

While being treated to BBQ tastes prepared on outdoor grills and ranges, guests will be able to indulge in a selection of Diamond Crown and Fuente Cigars. Participating chefs will handpick cigars chosen to perfectly complement BBQ inspired dishes. Mixologists Eric Hay (Wirtz), Daniel de Oliveira (Olmeca Altos tequila), Ben Schiller (Boka) and Fred Sarkis (Sable Kitchen) will be serving up cocktails with spirits provided by Koval, Templeton Rye and FEW Spirits. Additionally, wine and bubbly will be provided by Illinois Sparkling Co. while brews will be provided by New Holland Brewing.

A portion of the evening’s proceeds will be donated to the Cigar Family Charitable Foundation. In partnership with the Instituto Dominicano de Desarrollo Integral, the Cigar Family Charitable Foundation helps fight poverty in the Dominican Republic through education, disease prevention and empowerment. In addition, the evening will feature a raffle with various prizes including a wooden humidor handcrafted by Chef Rick Gresh.

Tickets are available for $185 per person. Please be advised that a limited number of tickets will be sold. For more information and to purchase tickets, visit http://www.cigarbque.com/. For more information regarding the Cigar Family Charitable Foundation, visit http://www.cf-cf.org/.

Rio’s D’Sudamerica Fires Up the Grill for Father’s Day

Rio's D’Sudamerica

Date: Sunday, June 17th 2012
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Treat dad to a hearty meal this Father’s Day! Rio’s D’Sudamerica will be offering its signature Peruvian lunch buffet complete with main dishes, side items and dessert along with Chef’s specials created just for dad available at lunch or dinner. The surf and turf specials include marinated fresh seafood with grilled accompaniments plus Rio’s sizzling 16oz rib eye and 22oz porterhouse, both served with your choice of two sides.

Rio’s Father’s Day Specials:

Appetizer
Parrillada de Mariscos ($12)
Assorted marinated seafood combination (shrimp, scallops, octopus, calamari, mussels) grilled with jalapeño, onions and tomatoes in Rio’s Creole sauce.

Big Entrees
Bife Angosto ($25)
16oz rib eye char-grilled accompanied by your choice of two sides

Churrasco Buenos Aires ($32)
22oz porterhouse made with Argentinean-style and served with a chimichurri sauce and accompanied by your choice of two sides

Sides
Arroz Graneado con Choclo
White rice mixed with corn

Plantano Frito
Sweet fried plantains

Papas Fritas
Fried potatoes

Yuccas Fritas
Fried yuccas

Frejol Negro
Black beans

Choclo
South American corn

Sunday, June 17. Specials available at lunch or dinner.

Peruvian lunch buffet $13 per person (not including tax and gratuity).

Dads Eat Free for Father’s Day

I Dream of Falafel

Date: Thursday, June 14th 2012 to Saturday, June 16th 2012
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After all of those years, now is your chance to treat dad! Beginning Thursday, June 14 through Saturday, June 16, bring in your dad for lunch or dinner and all dads can enjoy a complimentary I Dream of Falafel entree with the purchase of an entree. Dads can choose from falafel, chicken shawarma, Doner or kefta kebobs with his choice of wrap, rice, fresh salads and toppings, sauces and more! Take a seat at one of the three I Dream of Falafel locations or ask for your meals to go and enjoy them at home or wherever dad is headed on his special day.

Thursday, June 14 through Saturday, June 16 for lunch or dinner, dine-in or carryout.

Vital Bridges Culinary Series

anteprima

Date: Sunday, June 10th 2012
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Get off to a great start for Pride Month and enjoy an elegant Sunday brunch in the heart of Andersonville with Chef Marty Fosse at Anteprima. Relax among friends as you sip champagne, martinis and bloody marys while sampling a delicious buffet of hearty Italian specialties. Get a taste for what's in store at Chefs and the City on July 27th!

For more information, please contact Michelle at 773-271-9161 or mpatterson@heartlandalliance.org.

Date: Sunday, June 10, 2012

Time: 11:00 AM - 2:00 PM

Green City Market Tour

Carnivale

Date: Saturday, June 9th 2012
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This June, the Carnivale University Spring Quarter will continue with a Green City Market Tour. Guests will meet Executive Chef David Dworshak at the Green City Market to shop for produce, talk to farmers and be treated to signature Carnivale ceviche and a Farmers Market creation prepared on-site. The tour will begin promptly at 10 AM at the Green City Market information booth. Reservations are required and can be made by calling the restaurant.

WHEN: Saturday, June 9 (Rain date: Saturday, June 16), 10:00 AM - 12:00 PM

COST: $25 per person

WHERE: 1790 N. Clark (between Clark and Stockton Drive) at the Green City Market Information Booth

RESERVE: Reservations required; call (312) 850-5005

Summer Lobster Boil

Chicago Cut Steakhouse

Date: Sunday, June 3rd 2012 to Sunday, August 26th 2012
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Kickoff Event To Benefit Children’s Memorial Hospital Sunday, June 3

WHAT: Beginning Sunday, June 3, Chicago Cut Steakhouse will host a Lobster Boil Series on its scenic patio overlooking the Chicago River every Sunday through August. This succulent feast will be available during normal hours of operation, weather permitting.

For $35 per person, guests can enjoy a traditional lobster boil consisting of one-pound lobster served with corn, baby red potatoes, mussels, clams, shrimp and chorizo sausage served in garlic butter sauce. Traditional East Coast table settings will complement this quintessential summer experience.

To kickoff the Lobster Boil series, Chicago Cut Steakhouse will host a special Lobster Boil on Sunday, June 3 to benefit Children’s Memorial Hospital. This special event will be $50 per person, including the lobster boil, wine and champagne. 100% of the proceeds with go directly to Children’s Memorial Hospital.

In the event that weather prevents outdoor dining, the lobster broil will be available indoors.

WHEN:

• Kickoff Lobster Boil To Benefit Children’s Memorial Hospital: Sunday, June 3; 2:00 – 5:00 PM.
• Weekly Lobster Boil: Every Sunday in June, July and August beginning June 3; 10:00 AM – 2:00 AM.

COST:

• Kickoff Lobster Boil To Benefit Children’s Memorial Hospital: $50 per person including wine and champagne (tax and gratuity not included).
• Weekly Lobster Boil: $35 per person (tax and gratuity not included).

Cakebread Wine Dinner

Quay

Date: Tuesday, May 22nd 2012
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Quay will host an exclusive wine dinner featuring Cakebread Cellars wines. Patrons will enjoy a reception and four-course dinner created by Executive Chef Dan Marquis expertly paired with Cakebread wines. Winemaker Dennis Cakebread will be on hand to discuss the selections. Menu highlights include Suckling Pig Terrine, Wild Caught Sea Bass, Pan Seared Diver Scallops and more (full menu and pairings below).

WHEN: Tuesday, May 22 at 6:30 PM

COST: $80 per person (plus tax and gratuity)

RESERVE: Reservations required. 312.981.8400

MENU

Reception

• Salmon Rillettes with sweet corn relish, truffle whip, salmon roe, Red Amarynth, brioche
• Crispy Oysters with potato and fennel rosti, champagne crème fraiche, wasabi roe
• Suckling Pig Terrine with fig mustard and strawberry tartare

First Course
Wild Caught Sea Bass Crudo with meyer lemon and grapefruit, candied Buddah’s Hand, China rose radish sprouts and mint pistou
Paired with Sauvignon Blanc

Second Course
Pan Seared Diver Scallops with forbidden rice, black cherries, apple-wood smoked bacon, peppercress and spiced chocolate sauce
Paired with Pinot Noir

Third Course
Venison au Poivre with roasted baby eggplant, fermented garlic, fava bean puree, and marinated feta
Paired with Zinfandel

Fourth Course
Assorted Cheese Plate with fig mustard, garlic crostini, truffle honey
Paired with Reserve Cabernet

New Menus and Chef-owned Farm

Quay

Date: Sunday, May 20th 2012 to Wednesday, June 20th 2012
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Fresh Grown Ingredients from Chef Dan Marquis’ Mill Road Farms

Quay Restaurant & Bar announces Executive Chef Dan Marquis now owns and operates a 20-acre farm located in Sheffield, Illinoiscall Mill Road Farms. Using fresh grown herbs and microgreens from the farm, Chef Marquis has created new lunch and dinner menus, available now. The affordable new lunch menu will range in price from $6 - $18 and lunch and dinner menu highlights include Suckling Pig Porchetta, Lamb “Au Poivre”, Chilled Asparagus Soup and more. Samples of the menus are below.

Mill Road Farms has been in Chef Marquis’ family for four generations. Chef Marquis explains “Our produce is started in the early spring in our greenhouse and transplanted to the fields. We are dedicated to organic and sustainable practices. I have hand-picked all of the produce to be grown according to the menu I have designed for Quay, taking the farm to table approach to a whole new level.”

Half of the land is dedicated to organic produce and the other half is dedicated to live stock for making handcrafted charcuterie, cheeses, beehives for honey, and wild crafting. Over the year, Mill Road Farms will grow a variety of herbs (purple basil, mountain mint, rosemary, stinging nettle, etc), lettuce, greens, berries, tree fruit like heirloom apples, cherries, peaches, pears and figs along with beets, squash, dragon carrots, Thai eggplant and more, which Chef Marquis plans to incorporate into Quay’s spring, summer and fall menus.

For future plans, Chef Marquis says “We are in the process of building housing for Berkshire Hogs, Sheep, Rabbit, Chicken, and a few game birds. We have created pastures for grazing on grass, alfalfa, along with the natural vegetation. We will also be introducing various herbs for them to graze on as well as organic grains. This will be introduced next year and look forward to making a variety of charcuteries and cheese along with the meat cuts for the menu at Quay.”

SAMPLE OF MENU:

LUNCH
Chilled Asparagus Soup, $7
Shaved Pecorino Pepato Cheese, Purple Basil Pistou, Garlic Crostini, Microgreens

Capon, $15
Oven Roasted New Potatoes, Andouille Sausage, Spinach, Chipotle and Sweet Corn Succotash

Double Smoked Brisket, $13
Whisky Mustard BBQ, Carolina Slaw, Pumpernickel Bun

DINNER
Suckling Pig Porchetta, $25
Spinach, Fennel, Rosemary Heirloom Tomatoes

Charcuterie Flight, $18
Suckling Pig Terrine, Duck Liver and Smoked Bacon, Mousse Rabbit Rillette, Capon Ballotine

Lamb “Au Poivre”, $27
Fava Beans, Cherry Tomato Confit, Peppadew Peppers, Roasted Eggplant Puree, Marinated Feta

Spring Risotto, $18
Fava Beans, English Peas, Braised Radish, Spring Onions, Pecorino Pepato, Truffled Asparagus Puree

Chicago Culinary Crossroads

David Burke's Primehouse in the James Hotel

Date: Tuesday, May 1st 2012 to Friday, May 25th 2012
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In celebration of the historic NATO Summit taking place in Chicago this May, restaurants across the city are participating in the Chicago Culinary Crossroads. Sponsored by the Illinois Restaurant Association, Chicago Culinary Crossroads offers diners a unique way to experience the cuisine of participating countries. From May 1st – 25th, participating restaurants are offering specialty menus to highlight the tastes of visiting nations.

David Burke’s Primehouse (616 N Rush) is highlighting steak toppings from across the globe! Guests can add toppings representative of participating nations to one of David Burke’s famous dry-aged steaks. With complementing wine pairings available, guests can enjoy the tastes of Italy - Braised Cipollini onions with Taleggio cheese, Greece - Lemon, Olive Oil and Dandelion Greens, Spain - Shrimp and scallops with saffron & paprika, or Canada - French fries, cheese curds, gravy & bacon ($8 each).

At The Boundary (1932 W. Division), featured menu items will include a Beef Souvlaki Sandwich - marinated grilled sirloin, Roma Tomatoes, Onions, and Tzatziki sauce on pita bread ($12.99) and a Croque-Monsieur - Grilled Ham and Swiss cheese on parmesancrusted brioche bread ($10.99).

Sweetwater (225 N Michigan) and South Branch (100 S Wacker) will both feature a Serrano Ham & Melon salad - Honeydew, Cantaloupe, Manchego cheese and a watermelon vinaigrette ($11.99). Also on the menu will be Shrimp & Fava Beans - marinated grilled shrimp, fava & green beans, Roma tomatoes, pecorino Romano cheese and lemon basil vinaigrette ($13.99) and Weiner Schnitzel - thinly sliced veal cutlet breaded and pan fried golden brown and served with warm German Potato salad and a lemon wedge ($14.99).

Every participating restaurant has been assigned a Passport code by the Illinois Restaurant Association. Guests can collect Passport codes as they dine at each participating restaurant. After dining at three participating restaurants, they can enter the codes online through May 25th at www.chicagosculinarycrossroads.org.

By entering codes, guests will have the opportunity to win one of two VIP gourmet weekends featuring two Weekend Passes to Bon Appétit presents Chicago Gourmet (held in Millennium Park September 29-30, 2012), including entry to the exclusive Grand Cru Tasting and overnight accommodations at a downtown Chicago hotel (over $1000 value).

May Brings Brews to Bridge Bar

Bridge Bar

Date: Tuesday, May 1st 2012 to Thursday, May 31st 2012
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With summer soon approaching, May is the time to sit back, relax, and enjoy a refreshing brew. Bridge Bar is making this easy by teaming up with Two Brothers Brewing Co. and offering on tap brews paired with delicious eats!

Throughout the month of May, Bridge Bar will have 6 Two Brothers beers on tap and each brew will be paired with a selection of Bridge Bar’s scrumptious menu items. The following specials will be available:

Cane & Ebel Red Rye (7.00)
Paired with Duck Pierogies, Duck Confit, Juniper Cream

Bitter End American Pale Ale (5.00)
Paired with Sirloin Steak Sandwich and Caramelized Onion on a Pretzel Roll

Resistance IPA (6.00)
Paired with Gin Cured Salmon with Shallot, Peppers, Sea Salt and Olive Oil

Ebel’s Weiss Hefeweizen (5.00)
Paired with Seared Scallops, Lobster and Pea Veloute and Bacon Jam

Dog Days Dortmunder Style Lager (6.00)
Paired with Beer Mussels, Pei Mussels, Garlic, Tomato, Shallots and Beer

Brewer’s Choice 15 Year Anniversary Series Beer (8.00)

Bridge Bar will have a special celebration for these brews on Wednesday, May 9th from 5:30-8:30pm! The 6 Two Brothers Co. drafts will be only 3.00 and additional kegs and bottles will be on special as well. Two Brothers Co. brewer, Chad Lynd, will be presiding over the event and whipping up some cocktails. Entertainment will be provided by Bridge Bar’s in-house acoustic musician, Anthony Calderisi.

The Bridge Bar featured cocktail of the month is the Daisy Pusher (11.00), a combination of Wild Turkey, muddled berries, mint simple syrup, lemon juice and club soda, and will be half price every Tuesday. Only 5.50!

In addition, Saturday, May 5th will launch the Under the Bridge Bar series on the veranda, Saturdays from 12:00-4:00pm. The launch event will feature delicious eats as well as specialty cocktails, and sounds from musician Anthony Calderisi.

Summer Specials Sprouting at Sabor Saveur

Sabor Saveur

Date: Tuesday, May 1st 2012 to Thursday, May 31st 2012
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Summer in Chicago has us hungry and thirsty for specials around town. Diners can bring their appetite to Wicker Park where Chef Yanitzin Sanchez dazzles guests with an elegant experience and daily specials to highlight different aspects of the menu. The new summer specials will be available in the dining room and on the patio.

Tuesday
Order a signature entrée and receive your choice of a complimentary dessert

Wednesday
Feast on half off appetizers

Thursday
Sip on half off aguas frescas (regularly priced at $5/glass, $9/half carafe and $18/carafe)

Spring Menu at Barrelhouse Flat

The Barrelhouse Flat

Date: Saturday, April 21st 2012 to Monday, May 21st 2012
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Spring has sprung early in Chicago, and what better way to welcome it than with delicious spring flavors at the Barrelhouse Flat. Mixologist Stephan Cole and Chef Nick Hertel have created new menu items using fresh seasonal ingredients that embody the tastes of spring.

Cole has created a spruced-up gin and tonic, the Dandy Lion, which is just the thing to enjoy on a warm spring day. Using muddled cucumber to lighten the flavor of the gin, and a mix of absinthe and lemon juice to give it a pleasant yellow hue, the Dandy Lion is the perfect addition to any brunch table this season.

Chef Hertel has added three new dishes to the menu for spring. Each of these dishes offers unique flavors sure to complement any of Cole’s cocktails.

• Guajillo Chickpea Fritter-House made pita topped with Guajillo Chickpea Fritter, Golden Rasin & Coriander Chutney, Herbs, and Annatto. ($11)
• Seasonal Salad- Grilled Belgian Endive with Fennel, Orange, Cured Moroccan Olive, and Mint. ($7)
• Escargot Fries- Hand Cut Fries with Escargot topped with Garlic, Parsley, and Parmesan. ($7)

Celebrate All Summer Long

Captain Morgan Club

Date: Thursday, April 5th 2012 to Sunday, June 24th 2012
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This season, you can party at Captain Morgan Club, the closest bar to Wrigley Field at 1060 West Addison Street. Beginning Opening Day, Thursday, April 5, the Captain invites guests to drop-in for a full bar, on tap cocktails, an endless variety of beers and a bite to eat.

Now with 56 flat screen TVs, Captain Morgan Club is the perfect place to watch the Cubs whether at home or on the road. For those going to the game, unlimited access to and from the ballpark makes Captain MorganClub the perfect location for pre-game and post-game parties! Don’t worry if you don’t have a Cubs ticket, Captain Morgan Club is open to everyone looking to have a good time on game days and days in between.

The main bar transforms into the largest summer hangout in Wrigleyville when the doors come off and the patio opens. Guests can be part of the exciting neighborhood atmosphere as they relax on Wrigleyville’s largest patio. Don’t forget to bring your pooch as the outdoor patio is welcome to dogs. Whether you’re going to the game, looking for a place to book a summer party, or just want to hangout with friends on a nice day, Captain Morgan Club is the place to be!

Visitors can cool off during the hot summer with a variety of Captain Morgan Club cocktails and drink specials. The Captain prefers his signature Captain Cubbie, a refreshing blend of Captain Morgan Black Spiced Rum and cola served in a 20 oz. souvenir Captain’s Cup. Captain Morgan Club will once again offer several enticing cocktails on tap, including Captains Nest, a mix of Captain Morgan Spiced Rum, pineapple and orange juice, and amaretto, Cuervo Perfect Margarita, Captain Morgan Long Island Iced Tea, and the signature Captain Cubbie! Guests can show their Cubs pride with the North Side Lemonade, a sweet combination of Smirnoff Raspberry and fresh lemonade. Get into the Captain spirit with the Golden Parrot, a mix of Parrot Bay Coconut Rum, Captain Morgan Spiced Rum, mango nectar and club soda. This season will once again include several beers on bottoms up draft, filling the cup from the base to achieve the perfect pour. No matterwhat your preference, Captain Morgan Club is sure to offer something for everyone!

The revamped menu will feature tasty eats including the All Hands on Deck Burger, Captain’s Stacked Chicken Sandwich, Buffalo Wings, and of course the classic Chicago Dog and Ballpark Nachos. There are plenty of bites sure to satisfy any craving!

Captain Morgan Club is the place to catch a game and the ideal bar to enjoy the Wrigleyville atmosphere on non-game days. The Captain also welcomes tour groups; the bar is the perfect spot to grab a drink or lunch after taking a tour of Wrigley Field.

2012 Upcoming Events (Additional details to be sent upon availability):

April

Opening Day (Thursday, April 5)
Only venue in Wrigleyville to open at 5:00 a.m.
WGN broadcasting live

May

Captain Morgan’s Birthday
Pig Roast (Monday, May 28)

June

Concert tailgate packages, appetizers and open bar two hours before concerts begin:

• Friday, June 8 - Roger Waters
• Saturday, June 9 à Brad Paisley
• Gay Pride Fest (Sunday, June 24)
  Band and DJ at post-parade party open until 10:30 p.m.