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  • Lunchbreak: Mariposa Restaurant chef Greg Smith makes Thai spiced scallops

    Mariposa Restaurant Neiman Marcus 4th Floor 737 N. Michigan Avenue Chicago www.neimanmarcus.com/restaurants Thai Spiced Scallops Place 4 large diver scallops into a hot saute pan with a little oil and sear until golden brown. Prepare the crab fried rice. Lightly saute the blanched bok choy (pre-blanch about 1/2 of a bok choy) in a small amount of sesame oil – about 2 minutes. Warm the demi broth (about 1/4 cup) in a sauce pan on low heat. Place 1 cup […]

  • Midday Fix: Maria Marlowe makes super food chili

    Maria Marlowe www.mariamarlowe.com Super Food Chili Ingredients: 3-4 Tbs. olive oil 3/4 cup yellow onion, diced 4 cloves garlic 1 cup carrot, diced 1 cup celery, diced 1 jalapeno, diced 1 tsp cumin 1 tsp turmeric 1 tsp oregano 1 tsp chipotle Chile powder 1/2 tsp smoked paprika 2 bay leaves 1 16 oz jar favorite salsa 2 cups veggie broth 2 15 oz cans chili beans (or choose a mix of pinto, kidney, and/or black beans) 1/2 cup of […]

  • Adopt A Pet: Heartland Animal Shelter

    Heartland Animal Shelter 2975 Milwaukee Avenue Northbrook (847) 296-6400 www.heartlandanimalshelter.net They are unveiling their new sponsorship program called, “Shelter Them With Your Love.”  It’s a program where you can help rescue animals by providing a year-long sponsorship for one of their dog or cat kennels.  For more information, check out their website. Event: Bow-WOW! and Alley Cat Bowling Sunday, March 22 5:30 p.m. River Rand Bowl 191 S. River Road Des Plaines

  • Lunchbreak: MAX’s Wine Dive chef Jessica Brumleve makes buttermilk biscuits and pork gravy

    Jessica Brumleve MAX’s Wine Dive 1482 N. Milwaukee Avenue Chicago (773) 661-6581 www.maxswinedive.com Buttermilk Biscuits and Pork Gravy Buttermilk Biscuits Ingredients: 2 cups  all-purpose flour 1/4  teaspoon baking soda 2  teaspoons baking powder 1 teaspoon salt 1/4 pound frozen butter, cut into small cubes 3/4 cup buttermilk 1 egg 2 teaspoons honey Directions: Pre-heat oven to 425 degrees. Gather all ingredients.  Combine dry ingredients into a food processor.  Pulse in butter until mealy.  Add buttermilk and mix until just combined.  […]

  • Music Lounge: Liam Hayes and Plush perform live

    Liam Hayes and Plush For more about the band: liamhayesandplush.com    

  • Midday Fix: Better Homes and Gardens best new product picks

    Amy Panos Better Homes and Gardens For more information about the awards: www.bestnewproductawards.com The products mentioned today: Dawn Hand Renewal with Olay Beauty ARM & HAMMER Clump & Seal Cat Litter Kikkoman Preservative Free Orange Sauce Benton’s Caramel Coconut Fudge Cookies from ALDI Curel Rough Skin Rescue Smoothing Lotion Head & Shoulders with Old Spice Shampoo for Men Schick Hydro Silk Sensitive Care Razor Pampers Baby Sensitive Wipes L’il Critters Gummy Vites Plus Immune Support

  • Chicago Scene: Author Vincent Inserra talks about his book, C-1 and the Chicago Mob

    Vince Inserra To purchase a copy of the book: C-1 and the Chicago Mob

  • Lunchbreak: GT Fish and Oyster chef Giuseppe Tentori makes clam chowder

    Giuseppe Tentori GT Fish and Oyster 531 N. Wells Street Chicago www.gtoyster.com GT Clam Chowder Ingredients: 1 cup Neuske slab bacon, diced small 1 ½ cup celery, diced small 1 ½ cup onion, diced small 2 tbl minced garlic 2 cups Yukon gold potato, diced small 1 cup dry white wine 1 51 oz can of chopped clams 1 qt heavy cream Directions: In a large pot, over medium heat, add the Neuske bacon.  Saute bacon for 10 minutes stirring […]

  • Midday Fix: Walt Willey talks about his production, Wild Bill! An Evening with James Butler Hickok

    Walt Willey Events: Wild Bill! An Evening with James Butler Hickok Saturday, February 28 7:30 p.m. Sunday, March 1 2:00 p.m. Joliet West High School Auditorium 401 N. Larkin Avenue Joliet For tickets: www.showtix4u.com Visit Walt’s website: www.waltwilleyworld.com

  • Lunchbreak: Terzo Piano chef Megan Neubeck makes seared lamb skewers

    Megan Neubeck Terzo Piano www.terzopianochicago.com Event: Sardinian Lamb Jam March 5 6:30 p.m. – 9:00 p.m. For tickets: http://lambjam.bpt.me Seared Lamb Skewers Serves 4 Ingredients: 1 1/2 pounds boneless leg of lamb or lamb loin 1/2 cup high quality honey (we use asphodelo, a Sardinian floral honey) 1/3 cup water 2 teaspoons chili flake salt Directions: Clean lamb and remove all silver skin.  Cut lamb into 1 inch cubes. Skewer three to four pieces of lamb on either metal skewers, […]

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