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The Green City Market Junior Board continues this season’s Meet the Market series at Table, Donkey and Stick, featuring passed appetizers, cocktails, and the most delicious ingredient of all, Junior Board members. The Junior Board serves to engage young professionals through programs within the Green City Market community while helping raise funds for the market, and the Meet the Market events are a fun outlet for that.
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Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
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CHICAGO’S BEST STEAKS & STEAKHOUSES
 Michael Lachowicz For all you Chicago residents who are afraid to venture outside city limits, here’s your chance to sample the fare of one of the suburbs’ top chefs without disturbing your urban sensibilities.
Chef Michael Lachowicz of restaurant Michael in Winnetka is serving a stint as consulting chef for Mercer One Thirteen, bringing his French-inspired cuisine to River North.
“The owners of Mercer … are customers of mine at Restaurant Michael and have brought a beautiful concept to the city which combines the best of both worlds; a fine-dining restaurant and a sexy late-night lounge,” Lachowicz says. “This is my first foray in the city, since my restaurants have always been located in the suburbs. It has also been fun to get outside my classical French mode of cooking to create a menu that fits Mercer’s personality perfectly.
“I have been actively working in the kitchen and having a great time. The owners want to focus on fine dining and this project turns Mercer into a new place, really.”
Lachowicz’s new menu features dishes such as salmon with wild mushrooms and black peppercorn Champagne sauce and pan-roasted breast and thigh of chicken with gratin potato, as well as a Kobe short-rib burger.
To the maple mobile! That’s what people will say once they’ve bid on a chance to tag along and play Robin to Tim Burton’s Batman as he makes his maple syrup delivery rounds to some of Chicago’s top restaurants in his 1949 farm truck, affectionately nicknamed Donna Sue. Burton will take part in a benefit soiree at Salvage One on Thursday, June 20, from 6:30 p.m. until 9:30 p.m., with proceeds from the various auction items benefitting Rape Victim Advocates (RVA). Mixology maestro Adam Seger
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Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
For more about Chicago Steaks see:
CHICAGO’S BEST STEAKS & STEAKHOUSES
The South Loop’s bastion of delicatessen and diner dreams is about to expand to Lincoln Park when Eleven City Diner opens Eleven Lincoln Park on June 25. For owner Brad Rubin, the new location is an opportunity to enhance the casual family restaurant scene in Chicago, something he’s been yearning for since childhood. Reared on old school diners and Jewish delis, the Eleven brand is a return to those comforts for Rubin, and a chance to share it with the city.
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Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
For more about Chicago Steaks see:
CHICAGO’S BEST STEAKS & STEAKHOUSES
Attention chefs, restaurateurs, food scientists, academics and foodies: Are you seriously corny? The Greater Midwest Foodways Alliance wants to hear from you.
The Chicago-based food-history group will host its sixth symposium Sept. 20 through 22 at the Kendall College School for Culinary Arts on Goose Island. The event will focus on Midwestern corn in all aspects — as a foodstuff, an energy source, a source of controversy, an economic engine and more — through lectures and panel discussions, book signings and delicious tastings.
They are seeking presenters to talk about corn. The talks should be based on research, fieldwork, scholarship and professional experience, but be geared to a informed popular audience. Submit one-page proposals by June 28. See www.GreaterMidwestFoodways.com for more details.
 The Bedford’s scallops. The Bedford’s signature seared scallops dish changes with the seasons. This spring the West Town supper club is pairing the shellfish with cauliflower soubise, spring succotash and soubise and topped with crispy shallots, $24.
 Didier Durand See the fight to save foie gras on video with Jean Banchet, Paul Kahn and other Celebrity Chefs.
In June 2008, the city of Chicago repealed its short-lived and highly controversial ban on foie gras, the unctuously silky livers of poultry produced by force-feeding the birds for a few weeks before they’re butchered.
Ever since, Chef Didier Durand, one of the activists against the 2006 ban, has celebrated gastronomic freedom of choice with an annual Foie Gras Festival in commemoration. Through June 29, Durand will highlight the delectable duck livers as well as other parts of ducks and geese at Cyrano’s Farm Kitchen in River North with a variety of foie gras delicacies.
The French-born chef, chairman and active board member of Keep Food Legal, travels annually to Sarlat in Perigord, France, Fest D’Oie, a 16-course dinner focusing on goose.
At Cyrano’s, a la carte festival menu items include a foie gras martini made with — of course — Grey Goose Vodka garnished with stuffed olives, foie gras and a crispy duck-skin rim ($12); appetizers such as moulard duck soup with foie gras-truffle dumplings ($9); pan-seared foie gras with creme de cassis, warm blackberries and mushroom-mashed potatoes ($18); Maple Leaf Farm duck terrine with toasted pistachios, basil and tomatoes ($10); tea-smoked, coffee-glazed duck wings and warm potato salad ($11); rotisserie Peking duck ($23); five-hour roasted goose with garlic-herb stuffing ($27) and more.
Reservations are recommended.
 Gur Sweets’ “croughnut.” Part doughnuts, part croissants, “Cronuts” are the latest culinary craze sweeping New York City. The baked goods debuted last month at Dominique Ansel’s, namesake SoHo bakery. The cult following for the limited-availability pastry has not only led to extensive lines at Ansel’s bakeshop, but also a black market peddling the authentic articles for up to $40 each.
If you want a real Cronut, you’ll have to go to New York to get it — Ansel has applied for a trademark on the confection — but for a taste of the same style, you need only go as far as Elmhurst. To some city dwellers that may seem nearly as distant, but that’s where software engineer-turned-pastry-chef Rubina Hafeez, owner of Gur Sweets, is frying her own doughnut-croissant hybrid.
Gur’s “croughnuts,” available in limited quantities, come in such flavors as rose with Madagascar vanilla filling and strawberry-glazed with mango filling, each $5.
Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
For more about Chicago Steaks see:
CHICAGO’S BEST STEAKS & STEAKHOUSES
You love Southport Grocery & Cafe for its brunch, and for its cupcakes, and for the best of both worlds, cupcake pancakes. Now there’s a lot more to love about this darling Southport Ave. staple, with the recent debut of supper service. The food philosophy is the same as at brunch, concentrating on contemporary interpretations of American comfort foods, albeit at a later hour and with more booze. As owner Lisa Santos explains, they wanted to bring a bit of conviviality to the supper experience, encouraging sharing and sampling bites of different things. As always, high-quality in-house products are the crux of the program, including house-smoked meats
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Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
For more about Chicago Steaks see:
CHICAGO’S BEST STEAKS & STEAKHOUSES
What would summer be without ice-cream cones?
Chicago’s contribution to this seasonal essential comes from the Keebler factory at 10839 S. Langley Ave. The world’s largest bakery of ice cream cones, producing sugar cones, waffle cones, waffle bowls, vanilla cups, vanilla cones and fudge-dipped cups, the plant’s 28 ovens bake more than 3 million items daily.
Keebler Co. was headquartered for many years at One Hollow Tree Lane, Elmhurst, settling there in 1966. The Keebler firm was the result of many mergers and acquisitions, including the Illinois Baking Corp., established by Max Goldberg in 1931, and Chicago-based United Biscuit Co., itself a conglomerate of regional bakeries formed in 1927. The company ultimately took its name from its oldest unit, a bakery opened by Godfrey Keebler in Philadelphia in 1853.
Kellogg Co., which bought Keebler in 2001 for a reported $3.86 million, kept the brand name but moved the head office to Michigan three years later. However, Keebler still maintains an Illinois Baking Division with two Chicago plants.
Who are Chicago’s BEST RESTAURANTS IN CHICAGO?
For more about Chicago Steaks see:
CHICAGO’S BEST STEAKS & STEAKHOUSES
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