The little locavores are having a lovely time today. Watch them, catch them unawares, And see them picnic on their holiday. Green City Market celebrates the conclusion of its annual Locavore Challenge with a picnic supper at 6 p.m. Wednesday, Sept. 21, featuring farm-fresh local food from Limelight Catering. The dinner, held at the Peggy [...]
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At 7 p.m. Monday, July 11, Blue 13 in River North fetes the all-American spirits with a Templeton Rye dinner. What it is: A small root vegetable in the mustard family, the radish (Raphanus sativus) offers a piquant, peppery flavor and crunchy texture. Different varieties are harvested throughout the growing season, but radishes are most often a spring and early summer vegetable. They come in all kinds of colors, shapes and sizes. The most common [...] Fresh spears of spring asparagus from Mick Klug Farm feature in this seasonal salad at Prarie Grass Cafe in Northbrook, served with spring vegetables and mustard sauce, $10. Charcuterie and local cheeses feature at the new Evening Ale & Sandwich Bar at Lawry’s The Prime Rib in River North. The walk-in-only bar opens at 4:30 p.m. Mondays through Saturdays and offers local beers, international wines and a full cocktail list plus a variety of small bites; sandwiches such as prime rib au jus [...] Spring is here and nature’s sharing her bounty. Gather up the kids and show them how sweet it can be at a family-friendly class on the making on maple syrup. Is food grown grown within a few hundred miles better than produce shipped from across the country or the world? “Ingredients,” a new documentary film, showcases the locavore movement — farmers and chefs bent on creating a sustainable food system of great tasting, locally grown food. The film looks at farms in Hudson River and [...] These buttery maize shoots arise from the “microgreens” trend that popped up in California in the mid-1990s. In Chicagoland this month, there are pigs”you can watch … and other pigs you can eat. Don’t get them mixed up! In this farm-fresh twist on “Iron Chef,” the competing chefs will have 30 minutes to gather fresh ingredients from the farmers’ market, plus another 30 minutes to cook up a dish with their selected produce. |
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