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| Chefs and Restaurateurs Unite for First Annual National Eat Local Day, September 22By: National Eat Local Day Joining the two in their efforts are chefs Alice Waters and Jérôme Waag at Chez Panesse (Berkeley, CA), Alison Price Becker (Alison Eighteen, New York City), Stephanie Pearl Kimmel (Marché, Eugene OR), Francois de Melogue (Figue Mediterranean, La Quinta CA), Mark Grosz (Oceanique, Evanston IL), Paul Fehribach (Big Jones, Chicago IL), Jamie Leeds (Hank’s Oyster Bar and Lounge, Washington DC), Nora Pouillon (Restaurant Nora, Washington DC), Norman Van Aken (Tuyo, Miami, FL) and Sarah Stegner and George Bumbaris (Prairie Grass Cafe, Northbrook, IL) and Rick Bayless (Frontera Grill and Topolobampo) For more information about National Eat Local Day, please visit the website at www.nationaleatlocalday.com. Restaurants participating in National Eat Local Day, along with their featured menus for the day, the following are from Illinois: Big Jones - Celebrating National Eat Local Day on Sunday, September 22 Chef Paul Fehribach 5347 N. Clark Street Chicago, IL 60640 773-275-5725 www.bigjoneschicago.com Menu Fried green tomatoes with baby lettuces, aioli and deviled egg puree ($12) Why is it important to offer locally sourced foods? Buying locally sourced products is important as it’s more sustainable and tastes better. List of local ingredients and sources: Spence Farm, Livingston County, IL - Green tomatoes Green Acres, North Judson, IN - Baby Lettuce Little Farm on the Prairie, Saunemin, IL - Eggs Three Sisters Garden, Kankakee, IL - Corn meal _______________________ Oceanique - Celebrating National Eat Local Day on Monday, September 23 Chef Mark Grosz 505 Main St. Evanston, IL 60202 847-864-3435 www.oceanique.com Menu - A La Carte Eggplant, Heirloom carrots and tomatoes, seasonal mushrooms, Tropea onions and a leek-basil broth ($23) Fennel, Arugula, Tropea Onion and Peach Salad ($12) Why is it important to offer locally sourced foods? “Buying local is important because to use what’s in season provides the freshest and best flavors. It’s also important to support the local economy. We utilize local farmers markets and farms and plan our menus around what’s available. We don’t use produce out of season because the quality isn’t there and prices are higher,” says Mark Grosz, Oceanique in Evanston, IL List of local ingredients and sources: First Orchards – Eggplant, tomatoes and peaches Nichols Farms – Heirloom carrots, mushrooms, Tropea onions, leeks and basil _______________________ Frontera Grill and Topolobampo - Celebrating National Eat Local Day on Saturday, September 21 445 N. Clark St. Chicago, IL 60654 312-661-1434 www.fronteragrill.com Menu – A La Carte Frontera Grill: Grill-Roasted Corn: From Three Sisters Garden & Nichols Farmstand. Homemade sour cream, Anejo cheese & chile OR Serrano mayo, cilantro & fresh cheese. $5 Chicken in Oaxacan Green Mole: Smoked Gunthorp chicken breast, Oaxacan green mole, local vegetables (chayote, tatume, corn), masa dumplings (chochoyotes) Topolobampo: Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads. $11 Borrego en Salsa Borracha : Crawford lamb three ways (grilled leg, slow-cooked shoulder Barbacoa, smoked sausage), Borracha salsa (pasilla, roasted garlic, pulque), dry-grilled oyster mushrooms, Crowder peas, fresh garnishes. $35 Why is it important to offer locally sourced foods? Investing in our community, our staff, our customers, and the local family farmers who grow for us. Without these people we cannot be sustainable; Living in balance with our environment and the seasons. We all live off the land, even if we are not farmers or growers. It is essential for us to respect our relationships not only with the people who grow our food, but with the soil that nurtures it. Our aim is to serve flavorful, artisanal food grown responsibly by people we know. Running our restaurant in a financially responsible way. Without a commitment to our economic underpinnings we cannot continue to support local agriculture, nor maintain and grow our staff. In our restaurant, managers are committed stewards of their budgets. Together we work from month to month, and year to year, to sustain healthy, manageable growth. -- Chef Rick Bayless List of local ingredients and sources: Three Sisters Garden and Nichols Farmstand – corn, cheese, chile, Serrano, cilantro Gunthrop – chicken Bayless Garden – greens Crawford – lamb Crowder - peas _______________________ Prairie Grass Cafe - Celebrating National Eat Local Day on Sunday, September 22 Chef Sarah Stegner and Chef George Bumbaris 601 Skokie Blvd. Northbrook, IL 60062 847-205-4433 www.prairiegrasscafe.com Menu – A La Carte First Course (choice of) “Nichols Farm and Orchard” Heirloom Cherry Tomato and Bread Salad with Sweet Peppers, Cucumbers and Basil ($10) Salad of Green and Wax Beans with “Three Sisters Garden” Pea Shoots, Pleasant Ridge Reserve Cheese and Fried Crispy Onions ($9) Entrees: (choice of) Homemade Lamb Sausage with Grilled Honey Glazed “Three Sister’s Garden” Heirloom Luxury Pumpkins and Crumbled “Capriole Farm” Goat Cheese, Sauteed Greens ($19) Lake Superior Whitefish with Sauteed Local Potatoes and Heirloom Tomatoes Coulis ($21) Dessert: Warm Plum Crumbles with “Three Sisters Garden” Oats and Crème Anglaise Sauce ($8.50) Why is it important to offer locally sourced foods? “We want to make sure that we have access to local food for future generations. It makes our restaurant that much better by offering the best tasting products that we could find,” said Sarah Stegner, Prairie Grass Cafe List of local ingredients and sources: Nichol’s Farm and Orchard - Tomatoes, Green and Wax Beans, Potatoes, Heirloom Tomatoes Genesis Growers - Kale Three Sisters Garden - Pea shoots and pumpkin Mint Creek Farm - Lamb Maple Creek Farm - Pork Mick Klug Farm - Plums Homestead Dairy - Dairy Capriole Farm - Goat cheese Uplands Cheese Company - Pleasant Ridge Reserve Bill Kurtis and Donna LaPietra “Mattewa Prairie” – Honey End
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