Chef's Stirrings eNewsletter May 19, 2014

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Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.
Chef Magazine is also available digitally. If you would like to view the 2014 May/June digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine


NRA Show 2014 - Chef Magazine's Product Showcase 
Over the course of four days, more than 18,000 suppliers and tens of thousands of buyers will visit the booths at the National Restaurant Association, Hotel-Motel Show taking place May 17-20 at McCormick Place in Chicago.
Trends and topics highlighted at the almost 100-year-old show include operational issues, menu development, sustainability, marketing, technology, special dietary needs, health and nutrition. More than 70 educational sessions will be led by industry experts. Guests can experience what's possible in sustainable horticulture and urban farming at the McCormick Place Rooftop Garden Tour taking placeon Sunday and Tuesday. In addition the International Wine, Spirits and Beer Event will coincide with the show May 18-19.
Stop by our May advertisers' must-see booths CLICK HERE to learn about new products and see how they can be used in your restaurant.

Alto-Shaam Receives Product of The Year Award 
CT PROformance Combitherm oven
Alto-Shaam has received the Product of the Year Award by Foodservice Consultants Society International (FCSI). The award is for the innovative technology in the new CT PROformance Combitherm oven launched earlier this year.
The Product of the Year Award honors a manufacturer whose commitment to research and development has resulted in a truly innovative product that is a clear leap forward for the foodservice industry. The winner is chosen from ten finalists in the FCSI Educational Foundation's Innovation Showcase. The finalists are selected by a distinguished panel of FCSI Fellows and ICONs, and the winner is selected by majority vote of FCSI Consultant members attending the annual conference.
The new CT PROformance Combitherm oven from Alto-Shaam features a zero clearance design, allowing equipment to be placed anywhere on the line, even next to open flame. Also, the PROpower(tm) setting allows for accelerated preheat and recovery times resulting in 20% faster cooking times than competitive models.
Alto-Shaam was chosen in part because of its ability to address today's leading commercial kitchen equipment challenges with advancements in speed, energy efficiency, and versatility to conform to diverse restaurant layouts and numerous applications. Also available with an integrated smoking feature, enhanced cleaning system and menu capacity, Absolute Humidity Control and more, the CT PROformance Combitherm Oven is the most innovative oven on the market. For more information on features and benefits, please visit ct-proformance.com.

Kendall College and WÜSTHOF Collaborate to Bring High-Quality Knives to Culinary Students 
Kendall College, the No. 1 school in Chicago in preparing students for careers in culinary arts and hospitality management (TNS Global – 2013 Survey), is proud to collaborate with state-of-the-art premium cutlery company, WÜSTHOF, as it celebrates 200 years. WÜSTHOF, headquartered in Solingen, Germany, has a long and rich heritage crafting the finest precision-forged full-tang cutlery, and as part of this new partnership, will provide all Kendall culinary students with a forged GRAND PRIX II 8-inch Cook's Knife and several knives from the laser-stamped PRO series in the student knife kit.
"Part of what makes Kendall's educational experience so rich is the outstanding partnerships we have created with top-quality, high-standard culinary organizations and companies," said Kendall College President Emily Williams Knight. "Being able to use and learn with industry-leading equipment provides our students with a competitive edge as they prepare to enter their chosen field. Working with WÜSTHOF is an honor for both our students and the faculty."
In addition to the prestigious knives becoming part of the curriculum, Kendall College will be dedicating one of the teaching kitchens to the company. This honor is provided to chefs and companies that go above and beyond to help the college in offering top educational opportunities, equipment and facilities.
"We're extremely proud and honored to partner with Kendall College and work together in cultivating the next generation of culinary professionals," said Bill Colwin, Vice President of Sales, Food Service & Hospitality at WÜSTHOF-TRIDENT OF AMERICA, INC. "In the process of developing this exciting partnership, which provides immense value to both faculty and the students, it became very obvious to all of us at WÜSTHOF that we share and adhere to the same high standards of excellence and dedication to challenging the status quo."
GRAND PRIX II and PRO knives are specifically designed for foodservice professionals who demand high-performance cutlery that can withstand heavy daily use. Crafted in Germany, both GRAND PRIX II and PRO knives are made of signature metal alloy of high-carbon, stain-free steel to meet all key criteria called for in commercial kitchens—sharpness straight out of the box, edge retention, ease in re-sharpening and prevention of rusting and staining.
To kick off the partnership, Kendall College will co-host WÜSTHOF's 200th anniversary party to be held at the college in the iconic Skyline Room, which boosts outstanding city views. The invite-only party will take place on Monday, May 19, where Kendall culinary-arts students will be working at various action stations demonstrating the quality of the WÜSTHOF knives.
For more information about Kendall College's School of Culinary Arts, visitwww.culinary.kendall.edu or for more information on WÜSTHOF, visitwusthof.com.
InHarvest Debuts Cooking Video Series on YouTube 
Which whole grains are enjoying rock-star fame among chefs and consumers? For that matter, what is a whole grain? And when a grain is touted as "ancient," what does that mean?
In answer to these and many other questions posed by foodservice employees, InHarvest is proud to announce its new professional-development channel on YouTube at youtube.com/user/inharvestfoodservice.
The 11 videos in the series are between 1:30 and 10 minutes long and feature InHarvest's Culinary Team: Michael Holleman, director of culinary development; Chris Bybee, executive chef, Western Region; Coleen Donnelly, executive chef, K-12; and Jason Ziobrowski, CEC, executive chef, Eastern Region. Video instruction embraces the following culinary training in whole-grain information and applications:
• What Is a Whole Grain? 
• Whole Grain Tips and Tricks 
• Ancient Grains, Modern Nutrition 
• Rice Bowl Concepts 
• Whole Grains at Every Station 
• Black Pearl Medley® Jambalaya 
• Menu Solutions with Greenwheat Freekeh™ 
• Recipe: Building a Salad with Golden Jewel Blend® 
• Bringing Whole Grains to K-12 
• Recipe: K-12 Deep-Dish Beef Chili 
• Recipe: Greenwheat Freekeh™ and Massaged Kale Salad
According to Holleman, while many of the videos feature InHarvest products to facilitate learning, the valuable messaging is applicable to a wealth of whole grains served in multiple segments throughout the foodservice spectrum. More videos to help industry professionals offer delicious and nutritious whole-grain menu solutions will populate the channel in 2014, he adds.
The Culinary Institute of America's Eighth Annual Augie Awards Celebrate Industry Leaders and "The Power of Food"
At the eighth annual Leadership Awards of The Culinary Institute of America (CIA), "Augie" Awards were presented to four outstanding individuals who exemplify the innovation and leadership in the food and foodservice industry that were personified by Auguste Escoffier, for whom the award is named. Captured by the event's theme, The Power of Food, these leaders were honored for their accomplishments in four areas of thought leadership and action that are both critical to the future of the industry and of great importance to the CIA:
  • Honored for his dedication to professional excellence and innovation: Jean-Georges Vongerichten, chef/owner of Jean-Georges Restaurants.
  • Honored for creating a product that promotes health and wellness along with philanthropic dedication in that area: Hamdi Ulukaya, founder and CEO of Chobani, Inc.
  • Honored for his contribution to the understanding of world cuisines and cultures: Masaharu Morimoto, chef/owner of Morimoto Restaurants.
  • Honored for his and his company's commitment to sustainability and food ethics: Leo Oosterveer, CEO of Unilever Food Solutions.
The 2014 awards took place at the Grand Hyatt in New York City, where the ballroom was filled with 500 attendees--including CIA graduates Charlie Palmer, Steve Ells, David Burke, Johnny Iuzzini, and others. The Power of Food was explored through videos of the honorees and CIA students, and a presentation from CIA President Dr. Tim Ryan, who highlighted the contributions of the college.
Master-Bilt Releases Vertical and Horizontal Open Air Display Merchandisers 
Master-Bilt is proud to announce the latest development in their line of merchandising display equipment - the VOAM series vertical and HOAM series horizontal open air display merchandisers. These new "grab and go" merchandisers offer easy access and attention-grabbing aesthetics all at a competitive price and are on display at the 2014 National Restaurant Show May 17-20 at Chicago's McCormick Place, booth #4257.

The VOAM models offer merchandising flexibility with two-position cantilever shelving and price tag molding. The HOAM series also features an adjustable shelf and has a full length 10'' wide metal top. All models exhibit standard LED canopy lighting for optimum efficiency and product display. Durable stainless steel corrosion-resistant floor pans are also standard. The contemporary-styled HOAM/VOAM series feature sloping glass sides that easily and effectively showcase salads, sandwiches, beverages and many other products.
The two new series are both constructed of textured finishes on the interior and exterior and feature an electronic controller system that allows the user to monitor defrost functions from a front panel interface. Additionally, the system provides audible and visible alarms and offers increased temperature control reliability. Merchandisers are complete with Master-Bilt's standard limited three year parts and labor warranty with additional two year coverage on the compressor.
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Brunching (and Sun Bathing)

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Brunching in Chicago is a weekend must, especially during spring and summer. I’ve been known to stay in on a Saturday night in order to prepare myself for the long afternoon of gossiping over Eggs Benedict and bottomless mimosas. Before heading to the NRA show this weekend, try something new at any of the great places the city has to offer. Some new and popular spots include:

The Publican – 837 W Fulton Market (312/733-9555)
The Dawson – 730 W Grand Ave (312/243-8955)
Bongo Room – 1470 N Milwaukee Ave (773/489-0690)
Side Door – 100 E Ontario St (312/787-6768)
Trenchermen – 2039 W North Ave (773/661-1540)

Highlight: The Dawson

The Dawson’s open-air building with very simple décor gives off much more of a modern luxurious vibe than you would expect, and the menu offered only enhances the experience. Since it was nearly 80 degrees in the city on Mother’s Day, we sat outside on their patio, which I am told will resemble somewhat of an outdoor conservatory come fall. 













I started with the BBQ Bloody Mary, with just a splash of house BBQ sauce mixed in with the tomato juice and Tito’s vodka. To add to the saltiness, we ordered a bacon flight for the table, which consisted of four styles of bacon offered on a wooden board. Blackstrap molasses, Allspice Jowl, Braised maple, and my personal favorite, Hungarian-style, each offered a unique hint to enhance the pork favorite.

The Biscuits & Tasso Gravy dish was served with a sunny side up duck egg, and was one of the better ways to incorporate mild spice into a dish. To offset all the savory dishes I had going on, the Cinnamon Bun made with a Templeton Rye schmear was a delightful ending.

The brunch menu has plenty to offer any savory enthusiast, for both healthy and it's-Sunday-so-I'm-taking-a-vacation-day-from-my-diet diets.

However you're spending your weekend and upcoming week at the NRA show, be sure to take a break and enjoy some of the tremendous places this city has to offer. For the love of food, isn't that why we're all here anyway?


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All Things Alcohol

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An integral part of the NRA Show, the International Wine, Spirits and Beer Event—now in its seventh year—will be treating attendees to a number of education sessions and interactive demonstrations during two days of the show, May 18-19. The IWSB Event is the only forum to focus on alcoholic beverages and their important role in the hospitality industry. Being the craft cocktail enthusiast that I am, the breakdown of the six educational sessions and eight hands-on demonstrations have left me itching with anticipation.

Sunday

12:30 PM – How to Take Your Craft Program from Ordinary to Extraordinary Wine, Spirits and Beer
Led by Group Publisher for Food News Media, Greg Sanders, this session will focus on making “craft” a reality on menus, and provide information on other upcoming trends in craft cocktails and sodas.

2:00 PM – Champagne and Sparkling Wines: Is the Bubble Bursting?
A panel of sommeliers and other wine professionals will be answering some questions on all things wine. Trends, loyalty and buyer perception will be a few topics up for debate during this panel.

3:30 PM – The Art of Beverage and Food Pairings
Chef Kevin Hickey will be leading an exploration of culinary sensory awareness, helping better understand which beverages pair best with which dishes, and how to determine what goes better together for future drink and menu options.

Monday

11:30 AM – The Great Martini Debate
Tony Abou-Ganim shares the countless martini options, from alcohol and flavor choice to garnish selection and the different ways to physically build the classic beverage.

1:30 PM– Hot Trends for Increased Beverage Sales
Understanding current trends and learning how to incorporate those trends can significantly increase sales. Glenn Schmitt, president of Marke Team will help coach you through learning what is and will be trending and how to profit from it.

3:00 PM – Trends in Beer: Adding Value through Your Beer List
Craft beer is wildly popular and this panel of professionals is dissecting how to incorporate the seemingly endless selection to menus.

The Demo Lounges that will be operating during the two-day event include How to Make the Perfect Margarita, The Perfect Bitters for your Manhattan, In the Rocks, Mojito-making and others. My inner bartender cannot wait to learn how to put a special twist on classic drinks, and I am especially excited to learn how to make a fabulous martini that even James Bond would love.
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NRA Show 2014 - Chef Magazine's Product Showcase

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A round-up of must-see booths with new and old innovative products at the National Restaurant Association Show

Over the course of four days, more than 18,000 suppliers and tens of thousands of buyers will visit the booths at the National Restaurant Association, Hotel-Motel Show taking place May 17-20 at McCormick Place in Chicago.

Trends and topics highlighted at the almost 100-year-old show include operational issues, menu development, sustainability, marketing, technology, special dietary needs, health and nutrition. More than 70 educational sessions will be led by industry experts. Guests can experience what's possible in sustainable horticulture and urban farming at the McCormick Place Rooftop Garden Tour taking place on Sunday and Tuesday. In addition the International Wine, Spirits and Beer Event will coincide with the show May 18-19.

Stop by our May advertisers' must-see booths to learn about new products and see how they can be used in your restaurant.

DayMark • 866/517-0490, daymarksafety.com • Booth: 3201

The 9700 offers a range of features that no other unit on the market can boast, including an 8.4-inch Hot Touch Full Color display and a premier labeling provider bringing the most innovative labeling options to the prep table. The patent-pending DissolveMark Direct Thermal label technology allows flexibility in the kitchen and the performance you have come to expect from DayMark's Dissolve-a-way Labeling.

Equipex • 800/649-7885, equipex.com • Booth: 1612

Vitroceramic salamanders offer instant-on and infinite power setting features for movable top Vitroceramic models. The electric finishing ovens have a Quartz or Vitroceramic heating element. Models with an adjustable, movable top or a fixed top and adjustable bottom trays pull out with a wire rack. They can be free standing or wall mounted (kit optional), and infrared cooking enables operator to melt, brown, roast or glaze meat, fish, soups and desserts.

Worcester Industrial Products Corp. • 800/533-5711, shortening-shuttle.us • Booth: 1737

The Shortening Shuttle Waste Oil Carrier returns to the NRA Show for the 24th year. See the changes made to the device over the years. Representatives have models, accessories and ideas to help transport waste oil from kitchen to recycle area.

Alto-Shaam, Inc. • 262/251-3800, alto-shaam.com • Booth: 4840

Alto-Shaam's latest line of Combi ovens, the CT PROformance Combitherm Ovens, deliver a unique combination of features, expanding menu offerings by providing endless versatility and reliability in the kitchen. Considered an alternative for a convection oven, kettle, steamer, fryer, smoker and dehydrator, the line features the new PROpower setting. While in turbo mode, the CT PROformance operates up to 80 percent faster than conventional technology and can preheat up to 575 degrees Fahrenheit. The Absolute Humidity Control allows the user to select a precise humidity level from zero to 100 percent and the CombiSmoke feature increases versatility by allowing operators to smoke any product, hot or cold.

Robot Coupe USA • 800/824-1646, robot-coupe.com • Booth: 4037

The new table-top Robot Coupe CL51 Vegetable Prep Processor is designed to process from 20 to 300 meals per service. The CL51 has two hoppers that provide consistent processing of all fruits and vegetables and its kidney-shaped feed holds seven tomatoes; use its cylindrical feed tube for long, thin veggies. Slice, ripple cut, grate, julienne, dice and French fry in various sizes with its 52 steel discs.

Boggiatto • 831/424-8952, boggiattoproduce.com • Booth: 7928

Chefs have spoken. Garden Hearts are one of the most requested brands of romaine hearts in the industry. Why? Consistent quality, superior yield, minimal prep, and they are inexpensive. Your guests deserve the best and so does your bottom line.

Master-Bilt • 800/647-1284, master-bilt.com • Booth: 4257

Master-Bilt's ENERGY STAR qualified, bottom-mounted medium (BMG Plus) and low-temp (BLG Plus) glass door cooler and freezer merchandisers, deliver value and performance. High end design features include full-height glass doors, four adjustable cantilever shelves per door, and double strip LED lighting for maximum product visibility and illumination.

EdgeCraft home of Chef'sChoice • 800/342-3255, edgecraft.com • Booth: 3105

The Model 2100 Chef'sChoice Commercial Electric Knife Sharpener from EdgeCraft Corporation is a perfect solution for quickly sharpening knives in a cost and time efficient manner in today's commercial environment. Anyone can quickly and easily put a razor sharp edge on all commercial cutlery with this item. This three-stage Diamond Hone sharpener with advanced technology sharpens both fine-edge and serrated knives. It's dishwasher safe and includes a removable 20 degree edge sharpening module.

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An Irish Taste Worth Every Penny: The Gage

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            Located on South Michigan Avenue near Millennium Park, The Gage (24 S. Michigan, 312/372-4243) is the perfect place to go for some fine dining, or tasty appetizers and drinks.  It is run by the Lawless family who has been in the hospitality industry since 1977.  They are originally from Galway, Ireland where they owned several renowned bars, restaurants and hotels.
           
A favorite dish among visitors is Today’s Fish and Chips which includes a Guinness battered-fish with malt tartar sauce and lemon.  If you just want to stop in for lunch, try one of the specialty sandwiches such as the Gage Venison Burger which comes with smoked Gouda, fried jalapeño, woodland mushroom, pickled onion and mustard aioli.   
           
Enjoy a delightful and light appetizer like the House Smoked Rainbow Trout or the Spring Pea Soup. With that, order a local craft beer such as The Two Brothers Cane & Ebel or the Jameson Black Barrel Irish Whiskey.

The Gage, open-close, every day:

Sundays from 10 am to 10 pm (bar closes at 12 am)
Mondays from 11 am to 10 pm (bar closes at 12 am)
Tuesdays through Fridays from 11 am to 2 am and Saturdays from 10 am to 12 am (bar closes at 3 am).

-Christina Danno







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Celebrate Innovation

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Applying better solutions to an existing marketplace: that’s innovation in its very basic form. When innovation peaks though, the affects spread beyond the innovators themselves and provide the market, the industry, customers and operators with the stepping stones needed to continue to grow. The companies and brands that will be celebrated this weekend at the NRA Show have done just this.


The NRA Show features three distinct awards programs designed to identify and share these innovations with operators across the globe. The Kitchen Innovations Awards (KI) recognize and celebrate breakthrough back-of-house equipment and technology; these are items that are improving and benefiting operators on a daily basis. Rewarding bold imagination in food and beverage, The Food & Beverage Innovations Awards (FABI) highlight the products with the greatest potential to help operators capitalize on consumer trends.The third and final innovation awards program is the Operator Innovations Awards (OI), which will announce winners this Saturday, May 17th at the Destination: Celebration Gala. The OI Awards recognize and celebrate restaurant operators worldwide who are combining imagination and hard work to find fresh ways to improve business.
For the 10-year Anniversary of the Kitchen Innovation Awards, recipients were judged by a panel of industry experts who determined which products have been working to solve operator challenges and specifically improve back-of-house effectiveness. This year’s winners included Alto-Shaam, Inc.; BioZone Scientific International; Edlund Company; Fired Up Kitchens; Garland; Manitowoc Beverage; Neico Corporation; Volcan; Turbo Coil and many, many more. To see the full list of Kitchen Innovations Award Winners, click here. 


The FABI Awards Program rewards food and beverage products that truly have the potential to drive operator success. From Schmacon’s Smoked and Cured Glazed Beef to Kiki’s Gluten Free Deep Dish Pizza, the FABI Awards features trending ingredients, healthy living, special diets and artisan offerings as just a few categories rich in products that have helped operators expand menus, meet demand and retain customers.  

The third annual Operator Innovations Awards will select finalists in five categories: health and nutrition, marketing, menu development, sustainability and technology. The finalists include men, women, boys and girls who, through innovation and imagination, are finding ways to improve the foodservice industry. The current finalists include everything from UNC Health Care’s Restaurant Delivery Program where patients can choose from a menu with more than 93 different entrée options, to Subway’s Project Subway marketing initiative in which they sent models down a New York Fashion Week runway in branded materials such as napkins, straws and salad bowls. The winners of this year’s Operator Innovations Awards will be announced live during the gala, in addition to the prestigious award of Innovator of the Year.
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Foraging & The City and Dining at Sepia

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Last night I had the opportunity to go on a foraging adventure in Chicago’s Lincoln Park, drink some delicious CaorunnGin cocktails and dine at Sepia.
Although I wouldn’t recommend novices forage alone, with the help of our guide, Urban Forager Chris Mayor, our group managed to pick several native greens without getting sick and using them in our cocktails later. Mayor taught us some tricks of the trade—of the 7,000 varieties of mint, most have square stems and few are poisonous. If it doesn’t smell like something you want to eat, then that variety of mint should be fine to consume. Also, you will never have to buy straws again as long as you have a supply of long-stem dandelions and some cold water to soak them in. While on our excursion, we picked Catnip, Creeping Charlie, Wild Onions and Crabapple blossoms for a garnish.
Caorunn Gin had hosted a competition earlier in the day among local Chicago bartenders to see who came up with the best drink. The winning team had a member from Lone Wolf and from The Chop Shop. They created a delicious concoction, Caorunn Sour.

Caorunn Sour:
 
2 oz. Caorunn
Splash of Talisker
.75 oz. lemon
.75 oz. botanical syrup (simple syrup made with dried heather, lemon and orange zest) 
2 short dash barkeep fennel bitters
1 heavy dash dandelion bitters

Shake with diced quarter-sized sliver of ginger and:

Catnip—2 big leaves
Creeping Charlie—small sprig
Wild onion—2 sprigs 
Fine strain into coup

Express lemon   



After experiencing the abnormally high May temperature, it was nice to relax in the air-conditioning at Sepia. The Near West Side eatery is a must-try, with a rotating seasonal menu, homemade pastas, and organic and sustainable ingredients are used when available.  I had a refreshing salad with baby arugula, toasted pine nuts, pickled lemon zest and grana padano. It paired well with the Caorrun Sour. The entrée I chose was just as light and delicious. The chef prepared pan roasted cod with a sweet corn and clam chowder and chive oil.
 
Caorrun Gin is manufactured in Scotland, and I had the good fortune of sitting near Gin Master Simon Bouley.  He explained that its profile is distinctive with a base of Rowan Berry, Myrtle, Heather, Dandelion Leaf and Scotland’s “Forgotten” Coul Blush Apple, infused with six traditional botanicals to give it a sense of terroir rarely seen in a gin.  

If the opportunity arises when you are in town for the National Restaurant Association Show, I recommend a trip to Lincoln Park whether or not you are with an expert forager. I also recommend wining and dining at Sepia and incorporating the flavorful Caorrun Gin into your restaurant’s repertoire.
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Fine Dining in the South Loop: Acadia

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Tucked away inside frosted windows on south Wabash Street and intriguing an area that is fairly barren and quite devoid of heavy night traffic, Michelin Star-rated Acadia Chicago brings to the South Loop what L20 or Alinea brings to Lincoln Park: strongly recommended fine dining. 

Chef/Owner Ryan McCaskey is a Saignon, Vietnam transplant who was raised in the Northwest suburbs of Chicago and has built quite the following of chefs. McCaskey’s broad skill set and diverse kitchen experience—Trio under Grant Achatz and TRU under Rick Tramonto, Goose Cove Lodge in Maine and the Black Locust in Wisconsin, to name a few—has layered the talents and techniques required for McCaskey to build a successful, harmonious fine-dining hot spot.

His culinary style, described as simultaneously contemporary and classic, has certainly lent itself to not only the menu, but the experience and even décor at Acadia. The simple bar area is paralleled with beautifully soaring ceilings and neutral, two-toned walls. The chairs, wrapped in white, don’t-spill-on-me fabric are a serene accent for the large dark tables. The minimalist design sets the table for the modern American cuisine that’s featured in both the twelve-course chef’s tasting menu and the more approachable bar offerings (at gastropub pricing.) Beyond its first AAA Five Diamond Restaurant rating and second One Star Michelin Guide Award, the restaurant is touted for its bar food—though I use that term loosely, it’s still the technique-driven quality that Chef McCaskey is known for—including his award winning Acadia Burger (a double patty with house made apple wood bacon, double crème gouda, “special sauce”, garlic dill pickles and potato salad) and the Stonington, Maine Lobster Roll with paprika and chives.  

For a la carte options, check out the 62 Degree Swan Creek Farm Egg with pistachio bread, frisee, radish and allium juice. Or the Foie Gras Torchon with Asian pear, Maine blueberry gelee, almond, brussels sprout leaves, and vin santo.


Acadia is open for dinner on Tuesday through Thursday from 5:30 p.m. until 10 p.m., Friday through Saturday from 5 p.m. until 11 p.m., and Sunday from 5 p.m. until 8 p.m. Reservations can be made online or by calling  312.360.9500.
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California Strawberry Specials Sizzle on Summer Menus

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Operators across the nation would probably agree that summer is the “berry” best time to feature California strawberry signature menu items. California strawberry  specials help drive traffic in every menu part with eye-catching color and bright flavor.

Industry pundits encourage limited-time offers (LTOs) to boost brand excitement and drive sales. Some popular Strawberry LTOs return annually due to customer demand, and some find their way on to the permanent menu. That’s why so many chains rely on an annual strawberry promotion, year-after-year, it’s what the customers want, and it increases traffic during a high volume season.  Look to the California Strawberry Commission for innovative menu ideas for your summer menu specials. Expand the beverage menu with a refreshing Basil Strawberry Lemonade which can be served as a cocktail, too. Add a versatile summer Strawberry Salsa which is great with chips and an excellent topping for a white fish entrée, or taco. Or try adding a savory appetizer like Strawberry Gazpacho to start and Grilled Strawberries with Black Pepper Ice Cream as a show-stopping finale. Good news for operators: California strawberries are available all year round, so LTOs can easily
become permanent customer favorites.

Visit www.californiastrawberries.com for summer menu ideas. From whole, sliced, diced, grilled,
roasted and braised, California strawberries has a recipe for you.

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