PRLog - Dec. 20, 2012 - CHICAGO -- Have you had your fill of rich holiday parties and it's only December 20? Take a break and enjoy a great burger. Tomorrow (December 21) is National Hamburger Day. Benny's Chop House (444 N. Wabash, Chicago; 312-626-2444)
For a true culinary delight, try Benny's Fried Egg and Truffle Burger ($10.99). Executive Chef Jonathan Lane tops it with sautéed mushrooms and white truffle oil. The gourmet burger is then finished off with an organic fried egg and paired with decadent black pepper-bacon fries. Another scene stealer is Benny's Burger, with blue cheese, port wine onions and a huge order of truffle fries ($9.99). If you're a burger purist, you'll love the Classic Burger, topped with your choice of cheddar, provolone, or blue cheese and served with hand-cut French fries ($9.99).
Of course, there's plenty more to choose from at Benny's Chop House, so bring a group of friends and enjoy some of Chicago's most delicious contemporary American steakhouse fare with a wide selection of Prime dry-aged, Prime wet-aged and Prime Natural steaks and chops. Benny's also has a superlative wine and cocktail program for your dining pleasure. Benny's Chop House could easily become your go-to place for great burgers and a whole lot more, at lunchtime and dinnertime.
While enjoying your burger, be sure to notice Benny's ode to the holiday season, the 5 foot "Magical Snow Mountain" created by Benny's pastry team led by Chef Aaron Lindgren for the holiday season. "We wanted to be playful with the display and create something more contemporary that goes beyond the traditional holiday decoration. The display is magical. Many of our guests are truly amazed by the creativity, detail and workmanship that went into the display," says Benny's director of operations Mitchell Schmieding.
This was quite an endeavor. If you're considering creating your own display next year, Chef Lindgren suggests to "plan on 200 hours of time, 400 pounds of sugar, and be prepared to delve into the techniques of Modeled Fondant and Pulled, Blown, Poured, and Bubbled Sugar. "