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Information on Circuit Dating |
Plenty of Chicago singles hang out at their health club each night with the hope of scoping out that special someone. Now, they have a brand new way to search for love while they sweat through a workout... its called Circuit Dating! How does it work? 10 guys and 10 women circulate around 10 different workout stations, meeting a different single at each. We found this whole new concept from matchlive.com at River East's new Holmes Place Health Club.
For more information about the organizer, check out:
www.MatchLive.com
For more information on the Health Club:
Holmes Place River East
355 E. Grand Avenue
Chicago, IL 60611
(312)467-1111
or check out: www.holmesplace.com
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Information on Montage |
Lou Canellis sips some "cab" in the impressive wine room at Montage in Naperville. This place is artfully tucked away in the Western suburbs and is serving up a wide range of unexpected tastes focusing on freshness and seasonality. Owner/Chef Sean Roe has a knack for presenting a montage of fresh ingredients prepared with a skillful eye. You can even sit at the chef's table in the kitchen and watch your food being prepared before your eyes. The menu offers an inventive Contemporary/American cuisine in a chic casual setting.
For more information:
Montage Restaurant
3124 South Route 59-Suite 158
Naperville, IL 60540
630-904-7401
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Information on Jam Session |
Doug Banks offers an inside look at his "day job"-- or more specifically his early-morning job. As host of the nationally syndicated "Doug Banks Show" heard on the radio locally on Power 92, Doug hosts a live "Jam Session" at Chicago's House of Blues with musical acts including Chico DeBarge and Lil' Kim.
For more information on Doug's radio gig, log onto:
www.dougbanksshow.com |
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Information on Insta Bronze |
Craving to get that sun-kissed glow? Well now you can get it without sitting in the tanning booth frying your skin for 20 minutes. Michelle Alegria heads to Ultimate Exposure. They offer a new service that will certainly be the next trend in bronzing your bod. Insta Bronze gives you the look of "I've been on vacation" in a matter of 30 seconds or less.
For more information:
Ultimate Exposure (Corporate Office)
930 W. Huron Street
Chicago, IL 60622-5912
312-666-5600 x314
http://www.chicagotans.com/
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Information on The Blanchard's |
Bob and Melinda Blanchard have been entrepreneurs since they met back in college, thirty years later they are happily married and reaping the benefits of their success. The Blanchard's began their career in Vermont with a line of specialty foods, kitchen supplies and more. Since then their lives have changed drastically. It all began with a trip to the beach. The Blanchard's own a successful restaurant in Anguilla that has been hailed as one of the best restaurants in the Caribbean and they have two books available detailing their adventures and a cookbook.
For more information:
Bob and Melinda Blanchard
Meads Bay, Anguilla, B.W.I.
264-497-6100
blanchard@anguillanet.com
www.blanchardsrestaurant.com
Here are the recipes to the dishes they prepared with Janet
Davies in our studio:
Jamaican Jerk Shrimp
(serves 4)
1 Tbs. ground allspice
1 tsp. dried basil
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 Tbs. dried thyme
1 tsp. cayenne pepper
1 Tbs. light brown sugar (packed)
1 Tbs. salt
1 tsp. freshly ground black pepper
¼ cup olive oil
¼ cup soy sauce
¾ cup cider vinegar
½ cup freshly squeezed orange juice
2 Tbs. freshly squeezed lime juice
2 Scotch bonnet peppers, minced
1 small onion, minced
3 scallions (white and green parts), thinly sliced
2 pounds large shrimp, peeled, deveined, and tails left on
Prepare the grill or heat the broiler. Make the sauce: Combine all the dry-ingredients and mix well. Using a whisk, slowly add the oil, soy sauce, vinegar, orange juice, and lime juice. Stir in the peppers, onion, and scallions, and mix thoroughly. Simmer gently over medium heat for ten minutes.
Sprinkle the shrimp with salt and pepper or Cajun Spice Mixture, if desired. Grill until cooked through, 3 to 4 minutes. Top the shrimp with the sauce and serve immediately.
Caribbean Corn Bread
(Serves 8)
1 cup all-purpose flour
1 cup cornmeal
2 Tbs. baking powder
1 tsp. salt
½ pound (2 sticks) unsalted butter, at room temperature
¾ cup sugar
4 eggs
1½ cups canned cream-style corn
½ cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese
Preheat oven to 325 degrees Fahrenheit. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but we've found the old-fashioned Pyrex brand works best.) In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple, and cheese, and mix to blend. On a low speed, add the dry ingredients and mix until blended well. Pour the batter into the prepared pan and bake until golden brown around the edges and a tester stuck in the center comes out clean, about 1 hour.
Banana Cabana
(Serves 2)
3 ounces (6 tablespoons) Coco Lopez cream of coconut
2/3-cup Bailey's Irish Cream
2 ripe bananas
1 ounce (2 tablespoons) white rum, optional
3 cups crushed ice
banana slices, for garnish
Combine the first five ingredients in a blender and blend at high speed until smooth. Pour into a brandy snifter or pilsner glass, and garnish with a slice of banana.
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