Recipes: Twists on Classic Holiday Dishes from Chicago Chefs

Pumpkin Pie and Cranberry Sauce get a whole new life thanks to updates from Chicago restaurants via Perry Fish Pumpkin Pie Soup from Café Robey {The Robey, 1616 North Milwaukee Avenue, Chicago; 872.315.3084} Ingredients 1 small pie pumpkin or 28 oz can pumpkin puree 1 small onion 1 small carrot 1 rib celery 1-in cube fresh ginger 1/4 tsp vanilla ... Read More »

Recipes: Scene-Stealing Thanksgiving Sides from River Roast

Upgrade classic side dishes for the holiday season with a bit of crunch and color Carrots & Dirt Ingredients 2 bunches baby carrots, tops on2 tbsp goat cheese1 oz aged balsamic vinegar2 tbsp Pumpernickel Dirt (recipe below)1 tbsp parsley, chopped1 oz Extra Virgin Olive Oil1/2 tbsp salt1 tsp fresh ground black pepper2 tbsp unsalted butter Method Wash carrots, cut the ... Read More »

Artichokes Barigoule from The Kitchen

The perfect side dish for a romantic dinner along the riverside

Taste the world this Valentine’s Day at The Kitchen {316 North Clark Street, Chicago; 312.836.1300}. The River North restaurant is pairing fabulous wines from the US and Europe with food grown from local purveyors in their romantic dining room with Riverwalk and skyline views. Talk about a heavenly date night on the town! Stand out menu items for the holiday include Roasted Nichols’ ... Read More »

Recipe: Mushroom & Bacon Cornbread Pudding from Barrio

The perfect twist on a holiday dish from Barrio's Chef Katsuji Tanabe

Suggested wine pairing: California Chardonnay or Sauternes (pairing made by DineAmic Group’s Corporate Sommelier Adam Sweders) Ingredients 1 c chopped raw bacon 1/2 c chopped onions 1/4 c chopped garlic 1/2 c chopped fennel 2 c Chantrelle mushrooms 2 c chicken broth 2 c heavy cream 2 Tbsp fish sauce 1 tsp salt 1 chopped bunch of parsley 4 eggs 4 c cubed corn bread Method In ... Read More »

Taco Tuesday: Burrito Beach

We have the best recipes from Burrito Beach for dinner tonight

Tuesday gets a bad rap as a weekday. It doesn’t have the “motivation” that comes on Monday or the “wine” like Wednesday does. However, luckily for Tuesday, we have tacos! And while we would never try to talk you out of going to a restaurant for dinner, you really can have your own ‘Taco Tuesday’ at home. The chefs behind ... Read More »

Osteria via Stato’s Heirloom Tomato Dinner and Recipe

Join the restaurant for a Heirloom Tomato Dinner with Nick Nichols of Nichols Farm & Orchard

Summer is tomato season, and it’s one we are always happy to celebrate. In honor of this juicy red veggie, the folks at Osteria via Stato {620 North State Street, Chicago; 312.642.8450} is throwing a dinner, sure to satisfy our veggie needs. On Wednesday, August 31, the restaurant is putting on their annual Heirloom Tomato Dinner with Nick Nichols of Nichols Farm & Orchard, starting ... Read More »

Recipe: Chilean Sea Bass

From The Palm restaurant

Ingredients (serves two to three people) Roasted corn relish: 1 c roasted corn kernels 2 Tbsp blended oil (50/50 extra virgin olive oil and vegetable oil) 1 Tbsp minced shallots 1/4 c diced red pepper 1 jalapeño, seeded, small dice 2 Tbsp fresh lime juice 1 Tbsp extra virgin olive oil 1/4 tsp granulated sugar 1/4 c thinly sliced scallions ... Read More »

Healthy Summer Dining and Cooking

RockFit lunch fare and recipes—perfect for summer

With the weather getting hotter, and beach season in full effect, this is the perfect time to find your new favorite health-forward meal. Lighter choices that use fresh, seasonal ingredients are easy to find at restaurants and make at home during this season … plus they can be delicious! For example, Rockit Bar & Grill {22 West Hubbard Street, Chicago; 312.645.6000} now has a health-conscious and ... Read More »

Chao Tom Recipe

From Chef Quoc Luong of Le Colonial


Recipe from Le Colonial {937 North Rush Street, Chicago; 312.255.0088} Serves four people Ingredients Shrimp: 1 lb shrimp, shelled and deveined 1 tsp salt 1 tsp sugar 1 Tbsp chopped garlic 2 Tbsp chopped scallion (white part only) 1/2 tsp white pepper sugarcane skewers, for grilling Peanut Sauce: 1 Tbsp vegetable oil 1 Tbsp chopped onion 1 tsp chopped garlic 1/4 c ... Read More »

Restaurant Recipes at Home

Their recipes, your kitchen

Smoked Salmon and Cucumber Yogurt with Toasted Ciabatta From Chef Dan Harris of Davanti Enoteca serves four to six Ingredients: Cucumber yogurt: 1/2 c diced cucumber 1 tsp dill 1 Tbsp chopped capers 1/2 c Greek yogurt 1/4 c mayonnaise 2 tsp lemon zest salt to taste 6 slices ciabatta bread 2 Tbsp canola oil Salmon: 2 oz smoked salmon ... Read More »