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Figue Mediterranean Joins the Palm Springs Restaurant Week celebration

2013-05-17T15:15:00.000-05:00

Figue Mediterranean Restaurant (47-474 Washington Street in La Quinta, CA 92253 telephone: 760-698-9040), the new culinary gem in La Quinta, is joining other area restaurants in celebrating Palm Springs Restaurant Week, May 31 through June 16. Figue will offer a special Three Course Rustic Italian Menu created by Executive Chef François de Mélogue.

"We're very proud and humbled by the many rave reviews we've received from our guests since we opened in late March and we are thrilled to offer our inaugural Restaurant Week Menu," said owner Lee Morcus. "We have designed a unique experience with delicious flavors from the Mediterranean region and are featuring Italy in June with this special rustic Italian menu along with other Italian wine, cocktail and food programs including cooking classes with Executive Chef François de Mélogue. Everything at Figue is made from the finest, freshest organic, sustainable and primarily local ingredients that are at the peak of flavor and exceedingly delicious. Our Restaurant Week menu will give new guests a chance to become acquainted with the Figue experience at a very reasonable price."

Figue's Restaurant Week Menu starts with a choice of four Small Plates. Choose from Garden Vegetable Panzanella, an Italian Summer Salad of Tomatoes, Sweet Peppers, Celery and Young Carrots; Seafood Bruschetta, with Calamari, Bay Shrimp and Bay Scallops served over grilled Italian Country Bread; Chicken and Ricotta Polpettine, chicken and ricotta meatballs simmered in San Marzano sauce; and San Daniele Steamed Mussels, PEI Mussels steamed with Caramelized Onions and Prosciutto.

The second course features a selection of specially chosen Big Plates (entrées). Choices include Gnocchi Tocco Di Carne, potato dumplings, pork & porcini sauce; Tuscan Fish and Shellfish Stew, with codfish, clams, mussels and shrimp simmered in a tomato-vegetable sauce; Shaved Pork with Summer Fruits, spit roasted pork with arugula, plums and cantaloupe; and Spit Roasted Chicken with charred corn fregula and honey balsamic glaze.

The menu concludes in spectacular fashion with choice of desserts: Citrus Panna Cotta with Organic Cherries; Pistachio, Olive Oil and Fig Cake or Chocolate and Hazelnut Bombolinis.

Those who would like to enjoy perfectly paired wines to go with each of their courses, there are two levels of wine pairings to accommodate. The price of the Three-Course Restaurant Week Menu is $38 per person. Wine pairings are priced at $15 or $25.

Figue's seasonal dinner menu also will be available during Restaurant Week. Learn more by visiting EatFigue.com.

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Celebrate National Hamburger Month and National Salad Month All Month at Benny's Chop House

2013-05-14T10:54:00.000-05:00

You don't need a special occasion to enjoy a delicious salad and hamburger, but when National Hamburger Month and National Salad Month are celebrated throughout the month of May, it's time to savor these American classics by enjoying the extraordinary selections at Benny's Chop House, (444 N. Wabash, Chicago; 312-626-2444).

If you want a burger that's a true culinarian's delight, you'll love the burgers at Benny's. They all are made from USDA Prime Beef that is freshly ground in-house. Benny's Burger is topped with blue cheese, port wine onions and served with a huge order of truffle fries, for only $9.99. Another scene stealer is Benny's Fried Egg and Truffle Oil Aioli Burger, $10.99, topped with delicious house-made aioli, crowned with an organic egg, and accompanied by decadent black pepper-bacon fries. Finally, if you're a burger purist, you'll love the Classic Burger, topped with your choice of cheddar or blue cheese and served with hand-cut French fries, $9.99.

National Salad Month
The Association for Dressings & Sauces launched National Salad Month in 1992 and the celebration's 21st anniversary is this May. According to SaladaDay.org, "less than 50% of the U.S. population (and 80% of women) is getting enough of the essential nutrients for optimal health." Research shows that eating just one salad a day can have a significant positive impact on your health.

Benny's Chop House makes it easy to get your quota of fresh organic greens. Stop by for lunch and enjoy generous salads made from the finest fresh ingredients. The Prime Steak Salad features USDA Prime beef with garden greens, asparagus, and cherry tomatoes, lightly dressed with béarnaise vinaigrette and served with hand-cut fries, $13.99. Another delicious choice is the Sesame Atlantic Salmon Salad with asparagus-fingerling potato salad and English peas and served with Dijon-miso vinaigrette, $14.99. The Asian-Blackened Chicken Salad is served with grilled pineapple, edamame, scallion, carrot, cucumber, and mint in tangy ginger vinaigrette, $11.99. The Lobster Cobb combines succulent fresh lobster with tomato, bacon, avocado, and sweet corn with tarragon vinaigrette. The Warm Spinach Salad is topped with a sunny side-up egg in a sun-dried tomato, bacon vinaigrette, $18.99, and Benny's special Caesar Salad is served with focaccia crouton, white anchovy, fresh Parmesan and a zesty Caesar dressing, $5.99 small/ $12.99 large.

Dinner guests will enjoy Benny's signature Grilled Romaine Salad with lemon-garlic vinaigrette, $8.99, a customer favorite, the Belgian Endive Salad with goat cheese, pecans and mustard vinaigrette, $8.99, or Benny's Seafood Salad with shrimp, calamari, octopus and sepia, $14.99.

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Chicago-Based Innovative Floral Company is Transforming the Luxury Hospitality Floral Market

2013-05-11T11:30:00.000-05:00

Venture-backed start-up Luxe Bloom, LLC™ saves luxury hospitality operators time and money with natural long-lasting rose arrangements made from the world's highest quality Ecuadorian roses and last up to 60 days.

Chicago based start-up, Luxe Bloom™ provides luxury hospitality operators in US hotels, fine dining restaurants and high end spas with exquisite natural, long-lasting rose arrangements on a monthly recurring basis. Luxe Bloom's luxury rose arrangements come direct to the customer's door in more than 20 colors and designs for a variety of hospitality settings. Bespoke colors and designs are also available.

With her background as a brand marketing executive for Fortune 50 companies, launching Luxe Bloom was a natural venture for Founder, Shelley Rosen . "The company was established to solve problems for luxury hospitality operators with a lens on innovation and creativity," said Rosen. "Our floral arrangements last several weeks and do not require water or refrigeration to keep their natural beauty, saving time and money while improving operating costs. Our clients consistently tell us our flower arrangements make it easy and more predictable to run all aspects of their business."

Angela Portella, Spa Director of Guerlain Spa at the Waldorf Astoria of New York commented, "Because the cost and longevity of their rose arrangements are more predictable than fresh floral, we have stabilized our floral costs with Luxe Bloom. The long lasting nature and ease of care has afforded our staff even more time to serve our important guests."

The roses are grown under Flor Ecuador® regulatory governmental agency monitoring environmental standards of Ecuadorian floral firms. Rosen stated, "It's the proximity to the equator that enables Ecuador's farmers to produce the finest flowers in the world. That is why we are closely working with the Trade Office of Ecuador in Chicago to support Keep Trade Going efforts between the U.S. and Ecuador."

"The mission of Chicago's Trade Office of Ecuador, established in 2011, is to promote Ecuador's export offer and to attract investors. One of our star products is the unparalleled Ecuadorian rose. Luxe Bloom and her President, Shelley Rosen, are great collaborators with this Trade Office," said Mr. Borys Mejia, Trade Commissioner of Ecuador in Chicago.

Given the natural aspect of the rose product and operation, a multi-tier supply chain is critical to Luxe Bloom. In addition to selling luxury flower arrangements, Luxe Bloom is the exclusive distributor of San Andres Farms long-lasting roses known as the Kiara Collection. Maria Clara Correa, CEO of San Andres Farms stated, "We are delighted to welcome Luxe Bloom into our clientele. Kiara Collection Preserved Roses and Luxe Bloom have been working together to create high-end products that meet the needs of luxury business operators. Together we are not only selling roses, but we are solving hospitality operators' problems with the long lasting nature of our rose innovation."

Investors believe in the Luxe Bloom concept and are showing their support with early stage capital. "We are pleased to have a Private Hedge Fund manager in New York and a Real Estate developer from Ann Arbor, Michigan who believe in our vision as investors," said Rosen.

Chicago investor, William Conway, of Raputs, LLC. said, "As an angel investor, I look for innovation in an early stage start-up with a leader who can execute and sell the dream. We have found this in Luxe Bloom under the direction of Shelley Rosen."

"Luxe Bloom arrangements are in hotels, spas, country clubs and restaurants in Chicago, New York, Miami, Marina Delray and now Paris," said Rosen. "With the positive feedback we are getting from luxury operators, we know we are meeting an unmet need in the commercial floral market, and we are just getting started."

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Based in Chicago, Illinois Luxe Bloom, LLC. founded in 2103 by former Fortune 50 executive, Shelley Rosen, offers natural, long-lasting rose arrangements to luxury business operators on a monthly recurring basis. Luxe Bloom roses are 100% ethically sourced from Ecuador. Due to the long-lasting innovative nature of Luxe Bloom rose arrangements, which require no water and no refrigeration, operators can save money monthly on luxury floral. Luxe Bloom was named a Finalist for the Best Innovative Products Editor's Choice Awards at the 2012 International Hotel, Motel and Restaurant Show. Luxe Bloom will be exhibiting at the National Restaurant Show in Chicago, May 19-21 in Booth #9271. Visit us at: www.luxebloom.com .

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Celebrate National Apple Pie Day on May 13 at Benny’s Chop House with a Sumptuous Fuji Apple Tart

2013-05-11T09:00:00.000-05:00

National Apple Pie Day on May 13 puts America’s favorite pie front and center on the dessert stage at Benny’s Chop House (444 N. Wabash Avenue, Chicago; 312-626-2444). For this year’s celebration, Benny is showcasing the delicious Fuji Apple Tart from Pastry Chef Aaron Lindgren.

To create this thrilling dessert, Chef Lindgren starts with fresh Fuji apples, known for their

crispness and sweetness. He caramelizes them to bring out their natural sweetness and tosses them in a blend of cinnamon, sugar and citrus zest. The mixture is then baked in tangy cream cheese dough; the baking process continues to caramelize the apples while leaving the crust ever so delicate and fluffy. To complete the creation, the chef accompanies the tart with Tahitian vanilla bean ice cream topped and a haystack of fresh Fuji apples. The result is a beautiful, mouthwatering and memorable finale to a wonderful dining experience at Benny’s Chop House.

This great dessert really should be no surprise, since Benny’s long list of regular customers comment frequently that the desserts are nothing short of amazing. Paired with the perfect dessert wine, the dessert course is a signature event every time. It’s another reason Benny’s Chop House is considered one of Chicago’s best the steakhouses for those who desire the best in modern and sophisticated dining.

To make National Apple Pie Day more intriguing, here are some fast facts about this perennial classic. According to a 2004 survey by the American Pie Council, one out of four Americans prefer apple pie, followed by pumpkin or sweet potato, anything chocolate, lemon meringue and cherry. In 2004, 36 million Americans identified apple pie as their favorite.

With regard to pie as a favorite, one in five Americans admits to having eaten an entire pie by themselves. More than one third of Americans have craved pie in the middle of the night and have eaten pie in bed. Apple pie in history: the first time fruit pie was mentioned in literature was when Robert Greens Arcadia wrote, in 1590, "Thy breath is like the steame of apple pyes." People have had a love affair with apple pie ever since.

About Benny’s Chop House

Benny’s Chop House is located at 444 N. Wabash Ave. in Chicago, IL 60611. Whether your preference is for 100% USDA Prime natural, dry-aged, and wet-aged steaks, fresh fish and seafood flown in daily, or many other superbly prepared appetizers, salads, entrées and desserts, there are many ways to enjoy a memorable experience at Benny’s Chop House.

You’ll relish perusing Benny’s wine list that has earned Wine Spectator’s "Best of" Award of Excellence. Benny’s extensive wine collection includes more than 1,500 labels. Yet, the enjoyment doesn’t stop there. If spirits are your penchant, you’ll be pleased to know that Benny’s has one of Chicago’s most completely stocked bars and an elegant and creative specialty cocktail menu.

The restaurant is open 7 days a week for lunch and dinner. Hours are 11 a.m. to midnight. The bar and lounge remains open an hour later. Live jazz from some of Chicago’s best musical artists is presented Wednesdays through Saturdays, 7 p.m. to 11 p.m. Benny’s participates in many events and holds by invitation only events at the restaurant. To learn more and register to receive invitations, contact Benny’s at (312) 626-2444 or visit www.bennyschophouse.com.

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"Keep Trade Going" Campaign Highlights Ecuador's Importance as a U.S. Trading Partner and the Quality of its Products

2013-05-08T08:56:00.001-05:00

Without U.S. government's renewal, expiration of trade agreement in July will make sought-after Ecuadorian products more expensive

While most Americans may view Ecuador as simply the gateway to the Galapagos Islands, Ecuador's importance to the United States as a trading partner is really much more significant. This important message will be on display in May as the Ecuadorian Trade Office in Chicago launches a new communications campaign, "Keep Trade Going." The campaign will launch in Chicago and then expand to other cities in the United States over the coming months. The goal of the campaign is to enable the business community and general public to know the facts about trade with Ecuador and why many sought-after Ecuadorian products may become more difficult to find after July of this year. The campaign website, to be launched soon, is www.keeptradegoing.com.

Ecuador produces the greatest roses in the world, according to many flower aficionados. Approximately 30 percent of the roses purchased in the United States are imported from Ecuador. Ecuador exported $400 million worth of flowers, in market value, to the United States in 2012. Other high-quality Ecuadorian products that are exported to the United States include quinoa, broccoli, artichokes, tropical fruits, tuna, tilapia, coffee, chocolate, cacao and processed food. "All of our major exported products are excellent, but we're especially proud of our roses," said Borys Mejia, Trade Commissioner for Ecuador in Chicago. "Ecuador is blessed with the perfect climate and soil conditions for rose production. When people want the best, they choose Ecuadorian roses."

In 2012, the United States imported nearly 9.3 billion dollars' worth of Ecuadorian products, according to the United States Census Bureau. For more than a century, Ecuador has been a strong trading partner with the United States. Since 1991 trade relations have been under two key trade preferences agreements: the Andean Trade Promotion and Drug Eradication Act (APTA/ATPDEA) and/or the U.S. Generalized System of Preferences Program (GSP). These trade preferences agreements have allowed Ecuador to export products to the United States without paying an import tariff. This has helped keep the price of Ecuadorian products down while enabling Ecuador to be competitive with other exporting countries. But these agreements are due to expire on July 31, 2013 and without quick action from the U.S. government, when the agreements expire a highly increased tariff will be imposed, and the price of imported Ecuadorian products will go up.

The "Keep Trade Going" campaign is one method that Ecuador is using to encourage the U.S. Government to renew the ATPDEA and GSP so that Ecuadorian products will continue to be tariff-free. As an alternative, Ecuador would like to have more of its products classified under the GSP. "Trade relations between Ecuador and the United States are very positive. The United States is Ecuador's principal trading partner, and our business activities are important sources of jobs in both countries," said Mejia. "Renewing these trade preferences agreements and re-classifying some products under GSP would mean that trade between Ecuador and the U.S. could continue seamlessly while the two governments continue to develop new mutual cooperation agreements that could be broader and more far reaching. New trade preferences agreements with a broader extent in other cooperation areas would help Ecuador and the United States enjoy a more predictable and stable trade relationship while putting in place additional policies that benefit both countries."

The key mission of Ecuador's Chicago Trade Office is to reach out to the business community and the public. "It is important that we continually let businesses and the public know the value of our products to both the Ecuadorian and American economy," said Mejia.

One key outreach effort on the part of Ecuador's Chicago Trade Office, during the past year, has been to work very closely with the investor group that is establishing a new Chicago Perishable Center within O'Hare airport. It will be located in the former Lynx Cargo Building at Mannheim Road and I-90, in the northeast corner of the airfield. This new state of the art Center, which will officially open in the third quarter of 2013, represents the first time in decades that Chicago will be a destination to which exporters can directly ship their perishable products. U.S. cargo airlines are planning to soon begin flying directly between Ecuador and Chicago.

"The Chicago Perishable Center means that Midwestern distributors don't have to purchase their perishable wholesale products in Miami or Los Angeles, where the major perishable centers are, and then truck them to the Midwest," said Shlomo Danieli, one of the key principals involved with the creation of the Chicago Perishable Center. "Trucking the products from Miami to Chicago typically takes two or three days which, for perishable products such as fresh flowers and produce, can make a big difference in product freshness and shelf life. With a new Perishable Center in Chicago, the products will arrive in the Midwest in fresher and better condition." Danieli predicts that by the end of its first 30 months of operation, shipping to the Center will have reached a rate of nearly $90 million dollars of product per year.

As a major fresh rose exporter, Ecuador views the Chicago Perishable as crucial, since the marketplace within a 500-mile radius of Chicago represents approximately 80 million consumers, based on U.S. Census data. "We don't see the Chicago Perishable Center as taking away import business from Miami or Los Angeles," said Mejia. "Rather, we believe that it will expand the overall availability of imported products from Ecuador in the United States. It will increase our geographic reach to include the greater Midwest area which until now hasn't had access to our products when they are still really fresh."

In preparation for the opening of the Chicago Perishable Center, Ecuador's Chicago Trade Office has organized a series of business-to-business activities that will allow Midwestern importers to meet with H.E., Nathalie Cely, Ecuadorian Ambassador to the United States, and other Ecuadorian governmental representatives and businessmen. On May 15, the Trade Office will host a private preview and tour of the Chicago Perishable Center and, at a special reception and dinner later that evening, meet with business and political leaders to discuss its vision for a continued prosperous and mutually beneficial trade relationship between Ecuador and the United States.

"Keep Trade Going" to be featured on the "L"

The Chicago public will also delight in the "Keep Trade Going" campaign. Beginning May 6, fifteen train cars on the Brown Line "L" will be wrapped in beautiful images of Ecuadorian roses and food products. The interiors of these train cars will be decorated wall-to-wall with photography and key messages about Ecuador and its products, all under the banner of "Keep Trade Going."

"This is only the beginning," said Mejia. "Through our continuing efforts to reach out and tell the story of Ecuador, we want everyone in the United States to know that the phrase "Product of Ecuador" is not merely a sign of quality and good business, it is also a symbol of our continuing and productive relationship with the United States and the American people. That is something the people of Ecuador cherish."

Midwestern Rose Vendors Will Benefit

One of the Midwest-area vendors of Ecuadorian roses who will benefit from the Chicago Perishable Center is Shelley Rosen, President of Luxe Bloom, LLC., (www.luxebloom.com ) a Chicago-based start-up that offers natural long-lasting rose arrangements to luxury business operators on a monthly recurring basis. All of her company's rose products are imported from Ecuador. "Our strong relationship with the Trade Office of Ecuador allows us to keep our quality imports coming to meet our demand," she said. "We support the 'Keep Trade Going' efforts between the USA and Ecuador, as the quality and innovation is paramount to our operation."

About The Republic of Ecuador

The Republic of Ecuador is located on the Equator in the northwest of South America. It borders Colombia and Peru to the north, Peru to the east and south, and the Pacific Ocean to the west. Having a surface area of 283,561 square kilometers, the geography of its four regions is very diverse: Andes, Amazon, Pacific Coast and Galapagos. Ecuador is known as the gateway to the world renowned Galapagos Islands, but the mainland of Ecuador is also a beautiful and varied country with an interesting history and culture, making it an ideal travel destination.

Ecuador's population is approximately 15 million people. The largest cities are Guayaquil (2.6 million people) and Quito, the capital (1.7 million people), and Cuenca (277,000). Quito and Cuenca have been declared World Heritage Sites by UNESCO.

Ecuador is a representative democracy with five branches: executive, legislative, judicial, electoral, and transparency and social control. The President is Rafael Correa and the Vice President is Lenin Moreno. The Ecuadorian Ambassador to the United States is Nathalie Cely. Ecuador is divided into 24 provinces.

The government adopted the U.S. Dollar as its national currency in 2000. The economy is based primarily on oil and agricultural production, with an annual Gross National Product of $127.4 billion in 2012. The economy experienced 7.8 percent growth in 2012, with a 5-year compound annual growth of 4.2 percent, according to the 2013 Index of Economic Freedom.

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Saturday, April 27 – 3rd Annual Pastoral’s Artisan Producer Fest

2013-04-23T06:00:00.000-05:00

Pastoral’s Artisan Cheese, Bread and Wine will be hosting the third annual Pastoral Artisan Producer Festival. The event will include talented and award-winning culinary artisans from around the world. Those who attend will experience these products through small portions of food, beer, spirits and wine from more than eighty culinary producers. Held on April 27 from 11 a.m. to 3 p.m. at the Chicago French Market (131 N. Clinton St., Chicago, IL 60661), the festival is recognized on a national and international level for being entirely free and open to the public.

The festival features more than double the amount of artisans from when the event started in 2011. The list of those participating include award-winning cheesemakers from coast to coast and even a few being represented from Switzerland, Germany and Italy through Columbia Cheese in New York. Cypress Grove Chevre in California, Dutch Girl Cremery in Nebraska and twenty other companies will all be showing off their best cheeses in Chicago.

Sweet and savory will be represented in many forms through Pastoral’s distinctive food and beverage selection. There will be artisanal imports in small batches of beer from Germany, Belgium, England and the Netherlands. Meanwhile local breweries such as Uncle Jon’s Cider and 5 Rabbit will represent the Chicagoland area. Vodka distillers, such as Pinot from Oregon, and whiskey distillers in Illinois will example spirits. France will show off their mustard making skills while Wisconsin artists will demonstrate hand crafted jam. Together the festival will illustrate the hard work of culinary artists on both a national and international level.

Aside from the food and drink offerings, events will take place throughout the day to entertain all. There will be book signings with the distinguished author and food enthusiast Ari Weinzweig, who also is the co-founder of Zingerman. There will be the “Best of the Fest” competition, where food industry celebrities will be voting for their favorite featured artisans and products. The competition will offer a VIP ticket to Cochon 555, the one and only heritage pig and chef competition held in the United States. Cochon 555, taking place in Chicago on Sunday, April 28, has been working in collaboration with the Pastoral festival.

Other festival events include a BBQ butchering demonstration with Butcher & Larder’s Rob Levitt, Lillie’s Q’s Charlie McKenna, and Cochon 555’s founder Brady Lowe. The three will show the audience how to butcher and prepare an entire breed pig from in “Butchering for a Better BBQ.” Vendors at the Chicago French Market will also feature items such as wines and burek from City Fresh Market, rich chocolates from Delightful Pastries, Pastrami from Furmare Meats, and more.

The Pastoral’s Artisan Producer Festival brings Pastoral and Chicago French Market together to host the third annual festival. Sponsors include national media Culture Magazine and local media Edible Chicago along with the Wisconsin Milk Marketing Board (WMMB).

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Wednesday, April 24 – Lunch Hour Music with Annalee Hooson

2013-04-22T06:00:00.000-05:00

11 a.m. to 2 p.m. Complimentary

If you are looking for something fun to do during your lunch break, Annalee Hooson can provide a great option. Hooson will be performing cover songs along with her own original songs. Join her for a mid-day pick me up during lunch. For more information about her, visit http://www.facebook.com/annaleehooson.

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Enjoy the Ultimate Administrative Professionals’ Day Wednesday, April 24 at Benny’s Chop House

2013-04-19T06:00:00.000-05:00

Benny’s Chop House (444 N. Wabash, 312-626-2444) will be celebrating Administrative Professionals’ Day Wednesday, April 24 for the entire week April 22 – 26, 2013.

The special menu features Faroe Island with Tarragon Pesto, 7 ounce Petite Filet with www.bennyschophouse.com to view Benny’s complete menu selections.
Béarnaise, Maine Lobster Cobb Salad with First of the Season Tomatoes, Avocado, Asian-Blackened Chicken Salad with Pineapple, Edamame and Ginger, or the Hand-Made Tortelloni of English Spring Peas and Ricotta served with Fava Beans and a Mushroom Ragout. Save room for the desserts prepared by Pastry Chef Aaron Lindgren, as they are as stunning as they are delicious and will rival any desserts in Chicago. Lunch is served from 11 a.m. to 2:30 p.m. daily. Visit

Every Administrative Professional enjoying Benny’s for lunch during this period will receive a $25 gift certificate to use towards future dining.

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Figue Mediterranean (La Quinta, CA), Weekend Specials 4/18 through 4/21

2013-04-18T12:01:00.000-05:00

"Find the Shortest, Simplest way between Earth, the Hands and the Mouth"

small plates

Squid and Chorizo $12
crispy Calamari with Spanish Chorizo Aioli

Baked Figs & Prosciutto $16
wrapped in 24 month Prosciutto and Kataifi,
drizzled with Lavender Honey, Fig Vincotto and Pistachios

chilled lobster salad $22
Heirloom Tomatoes, Haricots Verts, Cucumbers, Micro Mache
Lobster Citrus Vinaigrette

big plates

sauteed sea scallops and langoustines $38
roasted Bautista Creek Beets, Avocado Crema, Pumpkin Seed Crumble

Fettuccine nero with alaskan spot prawns, morels and asparagus $36
Hand Rolled Squid Ink Pasta tossed with sautéed wild Spot Prawns,
Washington State Morels and Asparagus in a Lemon Brodo

30 day wet aged porterhouse fiorentina (for two) $95
Mesquite grilled 36 oz. Prime Porterhouse rubbed with Porcinis & Tuscan Herbs
creamy Polenta Gratin, House Steak Sauce

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Les Fleurs Provides Popular Flowers for Administrative Professionals Week

2013-04-18T06:00:00.000-05:00

Whether it is a vase bouquet needed for Administrative Professionals Week or a hand tied bouquet, Les Fleurs has prepared themselves for this workplace event. Celebrated worldwide, Administrative Professionals Week is the perfect opportunity to show assistants they are appreciated. The week, beginning April 21 through April 27, is an event worth celebrating at any office. To hear more about what Les Fleurs has to offer call 312-463-1111.

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Pastoral Artisan Now Offers Pastoral Bites

2013-04-17T06:00:00.000-05:00

Pastoral Bites is the newest facet of Pastoral Catering options. Each bite is carefully designed to be pleasing to the eye and to the palate alike. Customers can choose classic combinations such as Crostini Italiano with Prosciutto and oven-roasted tomatoes, comfort foods such as the “Pimento” Cheese and Salumi Crostini, or fresh flavors such as the Chevre and Fennel Blood Orange Canape and more! Each tray begin with 25 ready-to serve bites on the Pastoral signature wooden tray with the option of adding more.e bites on our signature wooden tray with the option of adding more! All trays must be ordered 72 hours in advance.

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Thursday, April 18 – Rush Hour Music with Annalee Hooson

2013-04-16T06:00:00.000-05:00

4 p.m. to 7 p.m. Complimentary

Performing for the second time during April, Annalee Hooson is back for another rush hour. Grab some food from Chicago French Market’s vendors and listen to Hooson’s rendition of popular cover songs as the day winds down. For more information about her, visit http://www.facebook.com/annaleehooson.

Benny’s Chop House’s Pastry Chef Aaron Lindgren Joins Baconfest Chicago

2013-04-15T11:50:00.002-05:00

Benny’s Chop House (444 N. Wabash Ave., Chicago, IL 60611; 312-626-2444) will be bringing in the bacon, literally. This year, Benny’s executive pastry chef, Aaron Lindgren, will be participating in Baconfest Chicago on April 20.

Lindgren’s Baconfest menu (served during the lunch session beginning at 11:30 a.m.) includes the sweet and savory Strawberry Rhubarb “Pie” with Applewood Smoked Bacon Streusel and a very unique Applewood Smoked Bacon Doughnut with Green Apple Jelly and Apple Butter. Benny’s Mixologist Extraordinaire, Natalie Converse has been doing some recipe writing on her own and will feature the B-Cubed, B3 (Benny’s Bacon, Bitters); a cocktail using Kentucky’s Buffalo Trace Bourbon infused with smoked bacon, add a touch of cream for elegance and topped with a delicate splash of Benny’s house-made bacon bitters….never served – and once consumed, never forgotten.

If you didn’t secure Baconfest tickets, fear not. Benny’s will be offering this very special dessert April 11 to April 30 during lunch and dinner hours, 11 a.m. to 11 p.m. As always, guests at Benny's are also able to enjoy house-cured Maple Glazed Bacon, a Benny’s menu favorite (photo below).

About Baconfest

Baconfest Chicago is a festival that pulls together the best chefs in the Chicagoland area. It provides a place for bacon lovers to try different dishes while providing liquor, beer and wine to complement the meal. The event donates a portion of the proceeds to the Greater Chicago Food Depository. Along with this, Baconfest hosts a raffle, food drive and holds a volunteer day at the repacking warehouse at the Depository. Not only are people provided the chance to eat incredible bacon, but they are able to help a great cause.

Lindgren will be joining more than 100 chefs who will compete in one of two sessions each. Participants include Hub 51’s R.J. and Jerrod Melman and last year’s 2012 Golden Rasher Award Winner, Daven Wardynski from 676 Restaurant and Bar. The Gold Rasher Award is Baconfest’s top prize for chefs’ “bacon arts,” awarded by a panel of judges.

Benny’s Aaron Lindgren has an extensive culinary resume, with a pedigree that spans over decades and speaks of prodigal talent, starting with “gourmet ghetto” cooking lessons from his mother while growing up in Berkeley, California. Later the chef was trained professionally through the French techniques of Kendall College Culinary School in Evanston. Lindgren was the Executive Pastry Chef at the Beverly Wilshire Four Seasons Hotel, Beverly Hills Four Seasons in Los Angeles and Charlie Trotter’s famous restaurant. He also oversaw the pastry program for five Smith Brothers businesses.

In 2004 Lindgren was named Chocolate Pastry Master by Gayot.com. In 2009, the pastry chef was named one of the Top 100 Up and Coming chefs by Angelino Magazine and Modern Luxury Magazine and was also named Rising Star Pastry Chef for Las Vegas by Starchefs.com. He headed operations for Zelda’s Sweet Shoppe, a retail food manufacturer in the Chicagoland area, where he was provided the opportunity to develop pastry products and recipes for Whole Foods, Ross and TJ Maxx. At Benny’s Chop House, Lindgren uses ingredients with Americana flavors and techniques to create amazing, highly praised desserts that are fitting finales to Benny’s exceptional food.

The Baconfest takes place Saturday, April 20, at the UIC Forum (725 W. Roosevelt Rd., Chicago, IL 60608) with lunch and dinner sessions. The VIP Hour for the Lunch Session will be between 11:30am and 12:30pm. General Admission is from 12:30pm-3pm. The VIP Hour for the Dinner Session will be between 5:30pm and 6:30pm. General Admission is from 6:30pm-9pm.

Although the event has been sold out, Baconfest encourages everyone to join the email list at http://baconfestchicago.com in order to learn more about this event, one of Chicago’s most popular food festivals. To keep up to date on all the Baconfest Chicago news, follow them on Twitter, @baconfestchi, or Like them at Facebook, http://facebook.com/baconfest.

Enticing Salads Offered at Wisma This Spring

2013-04-12T06:00:00.000-05:00

Wisma is featuring an expanded salad menu with ingredients that are sourced from sustainable and local products. The appetizing Arugula Salad features Roasted Tomato’s and grilled Olives and Feta Cheese ($9) or the Quinoa Salad with Romaine Lettuce, Feta Cheese and Toasted Hazelnuts ($7). Also offered is Wisma’s Spinach Salad with Fresh Strawberries, Walnuts and Blue Cheese ($8).

Saigon Sisters Offers Catering and One of Kind Products

2013-04-11T06:00:00.000-05:00

Now one of the premier caterers, Saigon Sisters joined Cater2.me. This allows company meetings, special occasions, or lunch for 10 or more to enjoy Saigon Sister’s meals.

Also offered are one-of-a-kind products like the unique hand-crafted bags and wallets made from recycled rice bags from Vietnam. Specialty food includes Vietnamese dark chocolate from MAROU. From local cacao famers, the chocolate is made from only local ingredients. Don’t forget to try Saigon Sister’s new sandwich, Lobster Banh Mi. It uses lobster meat along with a special sauce in a buttery toasted brioche with cucumber, cilantro and jalapenos ($15).

Tiesta Tea Time at Oh Olive!

2013-04-09T06:00:00.000-05:00

Oh Olive! offers many great tea choices for those looking for incredible teas with no sugar or caffeine. Served hot or iced, the teas feature an offer of buy four, receive one free. For a better deal, purchase five teas and receive a free teapot.

Also during the month of April, Oh Olive! will give customers a free bottle of extra virgin olive oil with any fifty dollar purchase. It’s a perfect time to stock up your pantry.

Wednesday, April 10 – Lunch Hour Music with Chris Goranson

2013-04-08T06:00:00.000-05:00

11 a.m. to 2 p.m. Complimentary

Chris Goranson, a 25 year old musician from Libertyville, will be performing jazz music for the lunch hour at the Chicago French Market. Goranson graduated from Northern Illinois University with a degree in jazz performance and currently is a guitar teacher along with performing in a rock band called OurGlass.

Little Goat Bread Opening at Chicago French Market in May 2013

2013-04-04T06:00:00.000-05:00

This May, Stephanie Izard will bring Little Goat Bread to the Chicago French Market. This marks the first time Izard is expanding her Little Goat Bread store beyond the walls of her newly opened West Loop diner Little Goat.

Little Goat Bread in the Chicago French Market will serve breads in the morning, soup and sandwiches for lunch and freshly-roasted Stumptown Drip Coffee throughout the day. Just like the West Loop location, Little Goat Bread will sell loaves of its artisan breads for take home, including baguettes and a sampling of breads available on the menu at Girl & the Goat, Izard’s award-winning restaurant also located in the West Loop.

The 22-foot booth will be located between Chef John des Rosiers' Wisma and Food Network Sandwich King-featured Fumare Meats. It will have a similar look and feel to the warm and rustic vibe of Little Goat Bread West Loop location attached to Little Goat Diner.

“I’m excited to join other Chicago stand-outs like Lillie's Q, Saigon Sisters, Beavers Donuts, Pastoral in the culinary lineup at the Chicago French Market,” said Stephanie Izard, chef and owner. “With so many of our clients working in the Loop and commuting on Metra, it will be nice to offer them our freshly baked goods, soups and sandwiches during the week.”

Chicago French Market is the first and only year-round, indoor marketplace that provides access to local artisans and purveyors. Each retailer located in the market offers fresh selections for cooking at home, dining on premise or taking food to go. With the addition of Little Goat Bread, the market now features 31 unique individual vendors.

Hours:
Monday – Friday: 7:00am – 7:30pm
Saturday: 8:30am – 5:30pm

Lavazza Espression Supports Earth Day by Free Coffee Mondays

2013-04-03T06:00:00.000-05:00

In honor of Earth Day, customers who bring in an Espression Travel Mug can receive a free hot or iced ¡Tierra! and coffee every Monday throughout the month of April. This offer will be at the Chicago French Market’s Lavazza Espression. Not only are you participating in Earth Day, but ¡Tierra! Blend coffee is a Rainforest Alliance Certified blend, allowing you to celebrate Earth Day in a sustainable way.

City Fresh Market Expands Meat and Gluten Free Choices

2013-04-02T06:00:00.000-05:00

Looking for great gluten-free items? City Fresh Market offers many choices in their expanded grocery section. Items such as instant oatmeal and scone mix from Simpli are now available along with items like Mary’s Crackers, CFB bars, gluten free pasta, and more. Other new gluten-free items include Jimmybars and cookies from Simply Sharis.

In order to make grocery shopping simpler and offer more fresh choices, the meat department has expanded its freshly prepared items. Instead of picking up an endless amount of groceries, City Fresh makes it as easy as picking out a Stuffed Zucchini Boat, taking it home, and baking it, just in time for supper. The expanded grab and go section offers Stuffed Portabella Mushrooms and Beef Pinwheels, along with warm weather favorite like kabobs, hamburgers, steaks, and more.

Thursday, April 4 – Rush Hour Music with Annalee Hooson

2013-04-01T16:35:00.000-05:00

4 p.m. to 7 p.m. Complimentary

End the day with a performance from Annalee Hooson. Known for her easy listening cover songs, Hooson helps the Chicago French Market kick off the month of performances. For more information about her, visit http://www.facebook.com/annaleehooson.

RAW Supports Your Cleanse with New Health Drinks

2013-03-30T11:11:00.000-05:00

Look to RAW’s new beverage cooler this March for its new line of freshly pressed juice extract drinks ($10.50 each), served in a custom glass bottle. With the environment in mind, RAW will offer a $1 refund toward your next purchase upon the return of each bottle. Call RAW at (312) 831-2729 for a custom 3-day supply of juice to support your cleanse.

Prairie Grass Cafe celebrates Easter Sunday in Northbrook, IL

2013-03-29T12:40:00.000-05:00

For those looking for the perfect brunch spot in the suburbs, Prairie Grass Cafe (601 Skokie Blvd., Northbrook, IL; 847-205-4433) will be a great place to spend the holiday. Easter Brunch begins at 10 a.m. and continues until 2 p.m. March 31.

Chefs Sarah Stegner and George Bumbaris will serve a scrumptious Easter Brunch featuring their Signature PGC Benedict along with a generous and delicious buffet. The brunch includes made-to-order omelets available in a range of toppings such as: homemade crumbled Maple Creek Farm Chorizo, poblano peppers, spring onions, mushrooms and more. Prairie Grass Cafe's puts its own spin on traditional brunch favorites with the Applewood Smoked Maple Creek Farm Bacon, Honey Glazed Bone-In Ham and Deviled Farm Eggs. The house moussaka, with layers of eggplant, potato and braised lamb topped with béchamel sauce also is available. Additionally, crab cakes, fresh salads and a mix of breads complete the spread. To end on a sweet note, the dessert buffet features sliced fruit, Mom's Homemade Banana Cream Pie and a Crêpe station with two sweet filling options. Price for adults is $45 and $15 for children under 10 years.

The restaurant also will be open for dinner, offering both the regular menu and Easter specials. The Easter specials start with an appetizer of Wilted Dandelion Greens with local bacon and Parmesan and balsamic reduction on crostini ($9). As a main course, guests can choose from Sautéed Red Snapper with citrus and fennel salad and a citrus butter sauce ($34) or Spring Lamb Kabobs with Arugula Peso and Basmati Rice ($28). The dessert course features a Carrot Cake with cream cheese frosting ($7). For Easter reservations call Prairie Grass Cafe at (847) 205-4433.

Fumare Meats will Offer Traditional Easter Pascal Ham

2013-03-29T06:00:00.000-05:00

Just in time for Easter, Fumare Meats will be featuring Pascal Ham. These locally produced hams are 1 to 2 pounds each and are a customary European tradition. The day before Easter, many eastern Europeans would pack a basket with some of their foods to be blessed at church. Be part of the tradition this year by stopping by Fumare for a unique Easter treat.

The Easter Bunny, Easter Dinner Specials and More at Benny's Chop House March 31st

2013-03-28T06:00:00.001-05:00

This Easter, Benny’s Chop House (444 N. Wabash Ave., Chicago, IL 60611; 312-626-2444) will host a festive celebration for adults and children alike. From noon until 9 p.m., Benny’s will offer a special menu full of traditional dishes with a signature twist.

Easter Sunday Dinner Specials
Benny’s Easter specials include a tender Herb Crusted Leg of Lamb accompanied by English peas, favas, baby carrots, spring onions and a rich mint infused lamb jus ($29.99). Another festive and delicious holiday dish is the locally sourced, farm raised Hickory Smoked Ham. The dish is complete with a sweet potato hash and a savory pancetta jus ($29.99). To finish off your Easter dinner, Pastry Chef Aaron Lindgren has planned a perfectly sweet ending featuring: Coconut Cake with Rhubarb Confit and Coconut Sorbet ($8.99). Benny’s Easter Sunday specials will be offered along with Benny’s popular a la carte menu, which includes their 100% USDA Prime natural, dry-aged and wet-aged steaks.

For our
“Tot Gourmands,”
Fun and Exciting Cookie Decorating and a Visit with the Easter Bunny

Also on Easter Sunday, Benny’s “Tot Gourmands” will enjoy our children’s menu plus cookie decorating with the Easter Bunny, from 1 p.m. to 6 p.m.
Easter at Benny’s is sure to be a memorable occasion for all members of the family. Don’t forget your camera as the festivities will be picture worthy.

Got Buzz @ Kurman Communications, Inc.

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Thursday, April 18 – Rush Hour Music with Annalee Hooson

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Enticing Salads Offered at Wisma This Spring

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Prairie Grass Cafe celebrates Easter Sunday in Northbrook, IL

Fumare Meats will Offer Traditional Easter Pascal Ham

The Easter Bunny, Easter Dinner Specials and More at Benny's Chop House March 31st