III Forks now open for curbsdie and delivery service

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III Forks, 180 N. Field Blvd., is offering curbside and delivery service 4-8 p.m. daily. In addition to its prepared meals, the restaurant is offering ready-to-grill steaks and half-price wine. 

Ready to grill steak includes III Forks salad, whipped potatoes, seasonal vegetables (tomatoes and seasonal veggies). 

Steak selections: 6oz filet mignon, $50; 8oz filet mignon, $55; 12oz filet mignon, $60; USDA Prime bone-in 18 oz ribeye, $75 and USDA Prime 6oz New York strip, $65. Next day delivery options may be coordinated with a manager. 

In addition wines priced $500 or less will be available for half price. Suggestions selections include: The Prisoner 2017 ($45); Silver Oak Alexander Valley 2015 ($125 ) and Belle Glos Las Alturas Vineyard 2017 for $58. Cellar stocking, sommelier-selected 12 packs may also be ordered. By law wine sales must include food purchase. View food and beverage menu.

Orders can be placed online or via phone: 312-38-4303.

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Chef Anselmo Ramirez partners with Sarah Stegner and George Bumbaris for a Cinco de Mayo special

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Chef Anselmo Ramirez formerly of Ixcateco Grill in Albany Park, now closed, is recreating one of his customers favorite dishes: whole roasted chicken with black mole sauce, in a joint Cinco de Mayo dinner special with long-time friends and mentors Sarah Stegner and George Bumbaris of Prairie Grass Cafe, 601 Skokie Blvd., Northbrook. 

Ramirez' chicken will be paired with Prairie Cafe's Farmer salad made with (Three Sisters garden greens; orange supremes; jicama; cucumber and radishes); mashed potatoes; green beans and a caramel flan; $60, serves two.

Also, the restaurant's fresh-squeezed citrus sour margarita mix (alcohol not included) is available in quart ($16) or pint ($8) sizes.

Orders must be pre-ordered no later than 7 p.m. May 4 and will be available for pick up 4-7 p.m. May 5 at the restaurant. Place order now at: 847-205-4433. 

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Rogue Ale lends a hand it the fight to battle the COVID-19 crisis

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Dharma Tamm, president of Rogue Ale comes clean on how the company is lending a helping hand during the COVID-19 crisis, working in tandem with the Columbia Distributing to get its  'Helping Hand' hand sanitizer to first responders.

In Tamm's words, "In order to make hand sanitizer you need alcohol and a still, we have both."
The sanitizer is available for purchase online.

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Jacquy Pfeiffer and Jean Pierre Le Cannellier of The French Pastry School's "The Butter Book"

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The French-American Chamber of Commerce presents "Sweet Dreams: How We Launched an Online Pastry Business," a joint online pastry  program from Jacquy Pfeiffer, co-founder of The French Pastry School and Jean-Pierre Le Cannellier, general manager.


During the online discussion the duo shares the story behind the "The Butter Book" program, which launched just before COVID-19 hit, as well as talks about the vision behind it along with adjustments made after the pandemic struck. The webinar discussion, via Zoom is 2-3 p.m. (CDT) April 28. Register here today.


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Reclaimed Bar and Restaurant hosts Airfield Estates virtual wine dinner

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Reclaimed, 3655 N. Western, hosts an Airfield Estates virtual wine dinner 6:45 p.m. May 1.

Courses, paired with wine include: grilled asparagus; poached egg; herb panko, bacon and citrus aioli paired with 2018 Sauvignon Blanc; lamb shoulder ragu over Heirloom polenta paired with 2016 Syrah; braised tri-tip; Vidalia jus and roasted carrots paired with 2017 Bombshell Red.

The dinner finale is pot de creme duo.

Participants must signup on line. Pre-cooked dinners will be available for pickup between 3-5:30 p.m. with heating instructions. The evening kicks off with a welcome from Airfield representative and Reclaimed owner Craig Bell: $150.  Purchase tickets for dinner.

In addition Reclaimed has added a family dinner to its curbside/delivery selections: buttermilk brined chicken with sides. The dish is available 3-8 p.m. Tuesday-Saturday for curbside or delivery service. Order takeouts here.

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Roots "Happy Home Hour"

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In wake of the COVOD-19 shutdown participating Roots Handmade Pizza locations have added "Happy Home Hour," featuring 40 percent packaged beer, wine bottles and White Claw hard seltzer, available 3-6 p.m.

When placing orders, available via the Roots website; Roots app; and Google Play only, customers must enter code "happyhomehour," at check out to receive discount.

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Dan's Soul Food offers Door Dash and Uber Eats delivery

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Dan's Soul Food and Cafe, 2523 W. 79th St. is serving the community. The venue is offering a Family Time Dine at home specials include: chicken leg and thigh with two sides, cornbread muffin and a drink for $6. Other food options available.

 Meal delivery is available through Door Dash and Uber Eats as well as curbside service. Call  773-737-6695.

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World Beer Academy offers online classes

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Looking to tap into a new field?

Siebel Institute of Technology's World Beer Academy is offering basic, intermediate and advance online courses.

The next Entry level sessions is July 27-August 16; Intermediate level session is May 4-July 19;  Advanced level course is July 20-October 4.

Learn more details here about online classes.

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The Chicago Firehouse's burger and beer deal

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The Chicago Firehouse's, 1401 S. Michigan Ave., burger and a beer special tis available April 22;  $15. Curbside and pickup service hours are 
3:30-8 p.m. 

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Prairie Grass Kitchen serves up Earth Day recipe

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Prairie Grass Kitchen, 601 Skokie Blvd., Skokie shares perfect easy to-make-at-home  Earth Day (April 22) recipe.

Prairie Grass Earthy Mushroom soup

Ingredients:
1 lb. mushrooms (washed, trimmed and quartered) (you can substitute any wild or domestic mushrooms)

1 cup onion, peeled and chopped

2 tbsp. olive oil (chicken fat will also work and add flavor)

3 cups chicken stock (if you can make your own there’s nothing better. I like to cook the stock 2-3 hours—not much more, strain and return to the pot to let the liquid evaporate so that it intensifies the flavor of the stock. My stocks are made with fresh thyme and bay leaves, celery, onion, and occasional vegetable trimmings that I might have gathered up like carrots, mushrooms)

½ cup cream

Spring Garlic Chives (for garnish)

2 big handfuls of micro greens (you can use fresh herbs or lettuces shopped in place if you don’t have access to the micros)

1 tbsp. whole butter

Splash of Madera wine (optional)
 

Method:
In a medium size sauce pot, sauté the onions and mushrooms, season them with salt and pepper as you are cooking them. When the onions and mushrooms are browned add in the chicken stock, bring to a boil, reduce the heat and simmer for 10-15 minutes. Add in the heavy cream. Bring the soup to a boil. Reduce to a simmer then cook for 10 minutes. Remove from the stove. Allow to cool slightly. Blend carefully so that it does not splash—the steam can create pressure. Blend in 1 Tablespoon of whole butter. Finish with a splash of Madera wine. Taste and adjust seasoning.
Serve immediately or cool and reheat when ready to eat.

This should make approximately 5 cups of soup, enough for 2 people!

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Bub City grub

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Bub City, 435 N. Clark, pickup/delivery (within restaurant's delivery range via Grubhub) offers a variety of menu items including: barbecue chicken wings; chicken tenders, General Joe's Buffalo bites; 18-hour smoked brisket; charcoal-roasted baby back ribs; Bub Southwest chopped salad; pulled pork sandwich; mac and cheese and burgers. View more menu items.

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Momma Cuisine Virtual Home-ec classes for teens and tweens

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In response to the stay at home order and kids being out of school the rest of 2019-20 school year, Johanna Marie Mirpuri of Momma Cuisine is offering a virtual home economics class for teens and pre-teens (ages 13-17) with special guest instructors; $22.50.

Reservations are now being accepted for May sessions. Special guests helping Momma Cuisine out in the kitchen include: Chef Cory Morris Food Network "Beat Bobby Flay" winner; Sarah Baker author of Vegetarian Cookbook for Teens; Chef Joseph Flamm, Bravo TV "Top Chef" winner and Joceyln Adams, celebrity food blogger ; television personality and . Classes are 1 p.m. Wednesdays May 6; 13; 20 and 27. $22.50 per child. View more details. Register here.

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Bobby's Bike Hike takes food tour virtual

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Chicago's Bobby's Bike Hike Tours takes us on a food cruise via his virtual food tour beginning 6 p.m. April 17 with: Chicago style pizza: the epitome of a pizza pie. View here.

Upcoming tours include:

April 24: Chicago Style Hot Dog: (Almost) too big for it's britches 
May 05: Italian Beef: from stockyard lunch to Chicago classic
May 08: Tavern-style pizza: flattening the curve
May 15: Polish Sausage: the other Chicago hot dog
May 22:  Chicago Steakhouses: Raring to go

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Lakeview Pantry swings into action at Wrigley Field

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Lakeview Pantry sets up a temporary satellite location at Wrigley Field.

Food pickups will be available noon to 2 p.m. Tuesday and Saturday at Wrigley Field, 1060 W. Addison. The site, at the Wintrust Field Gate located at the corner of Sheffield and Addison, will have a social distancing program in place and guidelines for volunteers and staff. View more information here.

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Jet's Buy a Pizza; Give a Pizza promotion benefits organizations leading the fight against COVID-19

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Jet’s Pizza, known for its Detroit-style pizza, has launched "Buy A Pizza, Give A Pizza," as an initiative to feed those leading the fight against COVID-19 locally by purchasing a pizza for pickup or delivery. 

For every large, regularly priced pizza purchased from select Jet’s Pizza’s Chicago locations on Mondays and Tuesdays through the end of April participating Jet's will donate a pizza to one of the following organizations: Rush University Medical Center, University of Illinois Medical Center at Chicago, Illinois Masonic Hospital, Roseland Hospital, Ingalls Hospital, Common Pantry, Metropolitan Family Services, One Patient – Global Health Initiative, Catholic Charities and more. 

Participating Jet’s Pizza include: Irving Park, Lakeview, Logan Square, River North, South Loop, West Loop and Wicker Park/Buck Town. Guests may place their order for contactless delivery or curbside pickup online or over the phone.

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Coolhaus launches mini cups

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Coolhaus has launched mini-size cups to go available at Whole Foods market. The smaller versions of the company's dairy-free products include: vanilla, cookie dough lyfe and dirty mint chip.

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Howie Mandel pitches Hungry Monkey Baking Company's new social-distancing treat box

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Howie Mandel, comedian and NBC's "America's Got Talent," judge  helps Lake Forest-based The Hungry Monkey Baking Company launch its national social distancing treat boxes on talkshoplive.

The boxes, which retails for $26, feature the brand's signature items: Chocolate Chip Banana Bread (14 oz.), Original Banana Bread (14 oz.) and two bags of  Triple Chocolate Brownies bags (9 oz. each). The item is only available through online ordering at talkshop.live. 

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DineAmic Hospitality meals and deals

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DineAmic Hospitality,10 W. Hubbard St., delivery and curbside from various establishments.

Pickup begins daily at 4 p.m. The organization is also featuring $15 bottles of wine. Daily specials available. View and place orders here.

A freewill relief fund for DineAmic employees has been established. Donate here.

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West Town Bakery and Diner is offering Easter dinners

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West Town Bakery and Diner is offering Easter dinners for pick-up any of the three Roots Homemade Pizza locations (1924 W. Chicago Ave., 2200 W. Lawrence Ave. and 1610 N. Wells).

The menu is: honey ham; scalloped potatoes; glazed carrots, broccoli salad; dinner rolls and Key lime pie. The family style meal feeds four-five; $80. Delivery is available for an extra $10 within the Roots' West Town delivery range (north to Diversey, east to Orleans/Halstead, west to Central Park Ave., and south to Jackson).

Orders must be placed by noon April 9 via email @wholesale@westotwnbakery.com. 


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Bistro Campagne's Easter brunch to go

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Bistro Campagne, 4518 N. Lincoln, is accepting orders through April 9 for Easter brunch.

The menu starters are hot cross buns; salade Maison (market greens, radish, cucumber, brioche croutons, basil Vinaigrette. 

Main entree is a choice of quiche Lorraine (house ham; bacon lardon, onion and Gruyere cheese) or quiche aux Champignons (forest mushrooms, asaparagus, spinach and brie) along with house breakfast sausage; duck fat fingerling potato hash and fresh fruit. The meal serves up to four; $85.

Pick up is 5 p.m. April 11. Food items include: Orders only accepted via phone. Call: 773-271-6100. 

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