Every day should be Earth Day, but here are a few upcoming Chicago events. Uncommon Ground, Edgewater, Great Lakes Brewing Co. Earth Day Dinner,6 p.m. Wednesday, April 20, $55. The event begins with passed appetizers, followed by Chef Chris Spear’s four-course dinner including grilled asparagus, truffled deviled egg with ham praline and green goddess dressing [...]
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Passover, the Jewish commemoration of the Biblical Exodus, begins at sunset Monday, April 18. While most Jews will gather for ritual meals called seders at family homes, if you don’t have a seder to go to, a variety of local restaurants stand ready to provide you with traditional food, if not always services. Chicago Roman Catholics will celebrate the Feast of St. Joseph this weekend with an array of charitable events. Here’s a list of St. Joseph’s Tables. Lent, the season of the fish fry, is here. Check out these spots for your meatless Friday fish fix. The Cafe at the Glenview Park Golf Club, Glenview, 4:30 to 8 p.m. Fridays, all-you-can-eat buffet offers baked haddock, fried cod, popcorn shrimp, fried clams, soup or salad and more, $12.95, $6.95 children under 10. Chevy [...] Succulent, butternut squash-filled ravioli smimming with brown butter and sage, $14, at Pinstripes in Northbrook and South Barrington. Three occasions for Chicago-area carnivores: Rosewood Restaurant in Rosemont, celebrating its 20th anniversary, offers a $20 filet mignon dinner from Sunday to Sunday, Oct. 24 through 31. The three-course dinner includes choice of salad, side dish and white chocolate mousse dessert. Reservations suggested. Morton’s – The Steakhouse in Northbrook invites patrons to help the hungry [...] In culinary terms, a paillard is a flattened piece of boneless meat, ideal for quick cooking techniques. Plenty of Chicagoland restaurants are happy to help you greet Rosh Hashana 5771 on Wednesday and Thursday, Sept. 8–9. At Pinstripes in Northbrook and South Barrington they brush slices of ciabatta with extra-virgin olive oil and sea salt bread, grill them and cover them with organic grape tomatoes, chunks of fresh mozzarella and a glaze of 7-year-old balsamic vinegar, and serve them with a garnish of wild arugula and shaved pecorino. The classic BLT as eggs benedict. |
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