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Information on Green Zebra |
Green Zebra opened this Spring on a gritty stretch of Chicago Avenue.
And although there's an animal in the name-you won't find much meat
on the plates! In fact, this vegetarian restaurant shares its name
with a variety of heirloom tomato! The menu focuses on veggies and
lots of 'em! Lou Canellis checked out his veggie paradise.
For more information:
Green Zebra
1460 West Chicago Avenue
Chicago, IL 60622
(312) 243-7100
www.greenzebrachicago.com
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Information on Joie de Vine |
Joie de Vine is quaint neighborhood wine bar that recently uncorked
in Ravenswood! Wine connoisseurs or novices can sip from a variety
of 30 different wines. Patrons can also order one of several food
flights! The cheese flights can be ordered from two lists, one to
accompany red wine and one white. There are also olive and truffle
flights! Michelle Alegria took a peak at this new joint.
For more information:
Joie de Vine
1744 West Balmoral Avenue
Chicago, IL 60640
(773) 989-6846 |
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Information on Fogo de Chao Gauchos |
Meat lovers line up for this Latin-style steakhouse every night of
the week here in Chicago…but the-menu-itself isn't the only thing
keeping customers coming back for more at Fogo de Chao. The tableside
carvers are a-big-part of the dining experience too! So, our Doug
Banks donned his own gauchos...to see what it's like to be a part
of this elite carving team!!!
For more information:
Fogo de Chao
661 North LaSalle Drive
Chicago, IL 60610
(312) 932-9330
www.fogodechao.com
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Information on Improv Kitchen |
Improv Kitchen is the first interactive restaurant/personal performance
space ever created. It comprises a beautiful upscale dining experience
in which improv waiters, or 'impwas' serve and entertain via large
screen TV's at each table. Through the magic of Improv Kitchen's green
screen special effects studio 'impwas' can be anywhere! You can be
entertained from the moon, the Grand Canyon, somewhere else in time,
or even your own backyard! That's right, you can bring in your own
pictures, videos or DVD's and see the 'impwas' become a part of your
very own life! Improv Kitchen is difficult to describe, but dazzling
to experience. Janet was starving for entertainment, and checked out
Improv Kitchen's multimedia meal!
For more information:
Improv Kitchen
3419 North Clark Street
Chicago, IL 60657
(773) 868-6423
www.improvkitchen.com
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Information on Burhop's |
Freshness and quality are a way of life at Burhop's, one of the oldest
Chicagoland retail establishments for premium fish and seafood. Through
several direct connections and long-standing relationships, Burhop's
buys only the highest quality fish and offers it on-site for customers
to purchase the day that it arrives in the store. With speed and quality
control afforded by refrigerated air freight, Burhop's seafood can
be on your table in less than 24 hours after being in ocean waters.
Burhop's recently visited our 190 North studios and showed us how
to make Sea Food Gumbo!
Sea Food Gumbo
Ingredients
- 2 sticks butter
- 1 cup flour
- 2 Tablespoons gumbo file powder
- 4 medium onions, chopped
- 8 stalks celery, chopped
- 3 cloves Garlic, minced
- 1 52 oz can clam juice
- 2 28 oz cans chopped tomatoes
- 2 10 oz packages frozen okra, sliced, thawed
- 1 pound crab claws
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 5 bay leaves
- 1/2 cup fresh parsley, minced
- 2 teaspoons dried whole thyme
- 2 teaspoons dried whole basil
- 2 teaspoons dried whole oregano
- 2 teaspoons sage
- 1 teaspoon pepper
- 2 pounds shrimp, medium size, unpeeled
- 1 quart oysters, undrained
- 1 pound crab meat (Claw)
- 1 pound fish fillets, cut in cubes (Red fish or Tilapia)
- Cooked rice
Instructions
Combine butter and flour in a cast iron skillet; cook over medium
heat for 20 minutes, stirring constantly until roux is brown but
NOT black. Add gumbo file powder at last minute. Stir in onion,
celery, and garlic; cook for 10 minutes, stirring often. Transfer
mixture to large heavy pot or Dutch oven. Add chicken broth, tomatoes,
okra, crab claws, Worcestershire sauce, hot sauce, bay leaves,
parsley, thyme, basil, oregano, sage, and pepper; simmer for 2
hours, stirring occasionally. Peel and devein shrimp. Add shrimp,
oysters, crab meat, and fish pot oven; simmer for 10 to 15 minutes.
Remove and discard bay leaves. Serve gumbo over hot rice and,
if desired.
For more information:
Burhop's Fish & Seafood
1515 Sheridan Road
Wilmette, IL 60091
(847) 256-6400
www.burhops.com
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Information on "Intimate Apparel" |
Head to the Steppenwolf Theatre through March 13th for "Intimate Apparel!"
In this award-winning new drama, a successful New York lingerie designer
risks everything to marry a stranger with whom she has exchanged romantic
letters.
For more information:
"Intimate Apparel" @
The Steppenwolf Theatre
1650 North Halsted Street
Chicago, IL 60614
(312) 335-1650
www.steppenwolf.org
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Information on "Of Mice and Men" |
Now through March 19th catch John Steinbeck's "Of Mice and Men" at
the Victory Gardens Theatre! This classic drama about loneliness and
alienation follows a migrant worker and his simple-minded friend as
they struggle to claim a piece of land.
For more information:
"Of Mice and Men" @
The Victory Gardens Theatre
2257 North Lincoln
Chicago, IL 60614
(773) 871-3000
www.victorygardens.org
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Information on "Short Shakespeare! The Comedy of Errors" |
Tickle your funny bone at the Chicago Shakespeare Theatre with "Short
Shakespeare! The Comedy of Errors!" This abridged adaptation of Shakespeare's
comedy of mistaken identities and separated twins is running through
March 19th.
For more information:
"Short Shakespeare! The Comedy of Errors"
The Chicago Shakespeare Theatre
800 East Grand Avenue
Chicago, IL 60611
(312) 595-5600
www.chicagoshakes.com
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