WordPress.org – Without WordPress we would be lost. The standalone platform found at WordPress.org is search engine optimized, extremely easy to use and updated often

Slow-PC Fighter by SpamFighter.com – this tool will speed-up and optimize your computer fixing errors and make your Slow PC fast again.

HootSuite – Schedule your social media updates on Twitter and Facebook. Set updates to go out weeks in advance.

iPhone – All of your contacts, Emails, Calendar/Events plus the power of 1,000’s of apps on-the-go in an easy to understand, integrated format that makes sense. The iPhone 4 camera is perfect for any food blogger taking pictures on the go. I have found it to be better than my 10.2 mega pixel Sony Cyber-Shot.

Urbanspoon, Yelp, FourSquare and Google Places – Polling public opinion for research is not the end-all of opinion but it sure does help you gain insight and potential gain clues on a restaurant before you visit. Many times you will find these websites to be the best sources for information until you visit for yourself. I recommend subscribing to their comment RSS if they have one.

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Stephen Hamilton: Food photographer extraordinaire Stephen Hamilton is truly gifted when it comes to capturing the essence of edibles. Working in his natural light-filled West Loop studio, Stephen is insistent on using only real food when snapping photos. His love food and interest in the culinary arts can also be seen in his blog “The Restaurant Project” in which he asses dishes from Chicago’s best restaurants by both taste and aesthetics. Hamilton’s photographic work has been featured in high-profile projects such as Art Smith’s Back to the Family cookbook, and throughout the chef’s residence on the hit Bravo television show Top Chef. Hamilton’s ‘foodie status’ was recently raised when he was asked to be a guest judge on the upcoming season of Top Chef Masters airing in April. For more information, visit www.stephenhamilton.com.

Bridget Albert: Known for straightforward recipes, bright flavors and innovative use of fresh ingredients, renowned mixologist Bridget Albert designs cocktails for the top restaurants, bars, hotels and lounges in the state of Illinois. Among her high profile projects include the recent design and execution of the cocktail program for the new Trump International Towers in Chicago. After studying under master mixologist Tony Abou-Ganim, Albert went on to become the Illinois chapter Chariman of the United States Bartenders Guild, a master mixologist at Southern Wine and Spirits of Illinois and Director of the Academy of Spirits and Fine Service. Bridget is author of the book Market Fresh Mixology, which was released in 2006. For more information, visit here.

Sara Vivenzio: Former professional cheese monger and founder & Director of The Cheese School of San Francisco, Sara Vivenzio is considered a renowned expert on domestic and artesian cheeses. After working as the primary cheese buyer for San Francisco’s leading specialty cheese retailer, Cheese Plus, Vivenzio opened The Cheese School of San Francisco in 2006 with the mission of helping people maximize their enjoyment and appreciation of cheese through structured education and informal tasting events. The Cheese School of San Francisco is the nation’s only independent institution of its kind and offers curricula for students of all types ranging from regular food enthusiasts to food service and culinary professionals. Vivenzio has built a staff of experts in all things cheese including the science behind cheese and wine pairings, procurement and categorization and classification of cheeses from around the world. For more information, visit here.

Pamela Fitzpatrick: She’s been called an “Old World Bread Goddess” but Pamela Fitzpatrick didn’t start her career in the food industry. After years in the world of corporate advertising, Pamela decided to try her hand at something else – bread making. Her first foray into the culinary world was a 5-year gig at La Brea Bakery in Los Angeles where she worked on perfecting her craft of bread making. It was a call from famed restaurateur Rich Melman that persuaded Fitzpatrick to move to Chicago to help Melman expand his Corner Bakery franchise. Fitzpatrick quickly made a name for herself and was one of the first people hired at Fox & Obel Food Market in 2000. For the past 10 years, Fitzpatrick has been in charge of the bakery at Fox & Obel in addition to creating specialty and gourmet breads for restaurants like Everst, Brasserie Jo and Jimmy Bannos’ The Purple Pig. For more information, visit here.

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After you hit send, Panera will text you back with freebie offers on different days throughout the promotion. Just bring your phone to the person handling the register, show the message and — voila!
And, as you know – there are five locations right in the loop – and more 80 locations across Chicaogland. For more information on the cafe locations, visit: www.panerabread.com
Here’s a sneak peek at some of the deals -
+ Warm up with our Low-Fat Veggie Pesto Soup and receive a sour dough bread bowl on us.
+ No Valentine, No worries – stop by Panera to receive your complimentary Valentine’s Day cookie.

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To demonstrate the plight of their fellow Chicagoans, Keefer’s Restaurant along with The Ungar Group, created a new commercial showing various scenes of winter, and the ways that it impacts Chicago residents. See it here: The Joy of Winter.

“No matter how stoic we may be in coping with it, we all know how tough January and February in Chicago can be,” said Tom Ungar, Creative Director at The Ungar Group. “Our idea of using the music ’In the Good Old Summertime’ was to make this challenging time of year a little easier to take.”

Chicago’s famous steakhouse is offering a $50.00 giftcard and chance to win a special Chef’s Dinner with Wine to warm the body as well as the soul with it’s new commercials.

“We hope our $50.00 gift card will entice our guests to venture out and join us,” said Glenn Keefer, who owns Keefer’s Restaurant with his brother, Rich.

“The Joy of Winter” commercials are airing in January on CNN, CNBC. ESPN, MSNBC, FOX NEWS, TBS, TNT, and other cable networks. There are two versions of “The Joy of Winter” commercial; one features the $50.00 Gift Card, the other version includes the Chef’s Dinner Sweepstakes as well. For more information about the commercials and all things Keefer’s, visit www.keefersrestaurant.com.

Keefer’s Restaurant

20 West Kinzie Street
Chicago, IL 60654-6392
(312) 467-9525

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Roses are great – until you find out she’s allergic to pollen. Chocolates are classic – until you remember she’s vegan (there goes $30). Lingerie is romantic – until you accidentally buy one size to small and she spends the rest of the night in tears. Why stick with the same old Valentines Day routine when you know it’s bound to fail? This February 14th, take a hint from our list of unconventional date ideas for a night you won’t soon forget.

Looking for Dinner with a Kick?
If you’re sick of the overpriced (and boring) candle-lit dinner for two, give hibachi a try! At Shinto Japanese Steakhouse in Naperville, you and yours can enjoy unique cocktails and freshly flown-in sushi in addition to their signature hibachi. Shinto also features a variety of delicious bubbly. A bonus? Their environmentally-friendly, smokeless Hibachi grills allow you to enjoy the experience and leave without smelling like your dinner. Visit www.shintoexperience.com for more information.

Looking for a Laugh?
If you and your mate love nothing more than a good laugh, give musical sketch comedy a try this Valentines Day with Chicago’s own Cupid Players. Take your date to see the acclaimed show, “Cupid Has a Heart On: A Musical Guide to Relationships,” a 75-minute review of comedy sketches and song. The Cupid Players perform at the IO Theatre (formerly ImprovOlympic), located at 3541 N. Clark Street. Tickets can be purchased by calling (773) 880.0199. More information available at www.cupidplayers.com.

Looking for Something Morbid?
For lovebirds with an interest in the macabre side of 2/14, head over to Tommy Guns Garage 1920’s themed dinner theater for an authentic reenactment of the St. Valentines Day Massacre. A word of warning- there’s nothing romantic about this bloody Valentines homage. Tommy Guns Garage is located at 2114 South Wabash. Tickets range from $65-75 (the price includes dinner) and can be purchased at www.tommygunsgarage.com.

Looking for a Weekend Away?
If some time away is all you need, try a weekend getaway at the couples-focused Sybaris Pool Suites. With various locations in the Chicagoland area, the whirlpool and swimming pool suites at Sybaris allow you and your partner to enjoy a relaxing, romantic night away- no suit required. Visit www.sybaris.com for rates and booking information.

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In the midst of a chilly Chicago January, settle down with a hearty surf and turf meal that won’t break the bank. From now until Thursday, January 21, Sam & Harry’s Steakhouse is offering a Steak & Bleu Cheese Salad plus a cup of their delicious Lobster Bisque for only $10 – half-off the regular price. Patrons looking to take advantage of the offer must mention “deal of the day” to their server prior to ordering.

Located in the Northwest suburb of Schaumburg, Sam & Harry’s is a world-class steakhouse which prides itself on its superior selection of natural cuts of beef, in addition to fresh seafood and an extensive wine collection. It offers all the sophistication of an upscale urban steakhouse in the comfort and quiet of the suburbs.

Sam & Harry’s is located at 1551 North Thoreau Drive in Schaumburg, IL, and can be reached at (847) 303-4050. Visit them online at www.samandharrys.com.

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Our Twitter account is booming with nearly 6,500 followers and growing. If you would like to visit our Twitter account click here > http://twitter.com/chicagofoodblog. To join Twitter click here

The Chicago Food Blog is also on Facebook with a Facebook Fan Page. To visit the Chicago Food Blog Fan Page click here. By Becoming a fan of our page you will get Chicago Food Blog website updates on your in your Facebook News feed on Facebook.

Not sure what Twitter is? Watch this video to find out [ Twitter in Plain English Video ]

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Executive Chef Jaysen creates masterful specials every Thursday and Saturday that are far beyond what you would expect at a Southern-style comfort food restaurant. With specials such as Duck Confit Shepherd’s Pie (my favorite) or the Elvis Burger (attached above, I have a larger res photo if needed) with house made pimento cheese dripping over a 1/2 pound angus burger with onion rings, applewood bacon, lettuce and tomato — they sell out of them almost every time.

I invite you to try for yourself the surprisingly amazing food served everyday at Stanley’s Kitchen and Tap.

Stanley’s Kitchen and Tap
1970 N. Lincoln Ave.
Chicago, IL 60614
Phone: 312/642-0007
Fax: 312/642-0008

http://www.stanleyskitchenandtap.com
@StanleysChicago

Monday
Monday Night Football with an unbeatable $5 Build-Your-Own Burger Bar –– ½ Angus beef, turkey or chicken breast. It includes fries, a fried dill pickle, all-you-can-eat Caesar salad and tomato basil soup, and enough burger toppings to entertain the taste buds of even the most adventurous eater. $5 vodka lemonades and spiked milkshakes.

Tuesday
$3 drafts, $6 Texas Tea, $5 Jack, Jameson, Jose and Jim all night and Honky Tonk Bingo from 6-11 p.m. with famed bingo callers and prizes, as well as lots of food specials including fried chocolate chip cookies and frito pie.

Wednesday
$6.95 All You Can Eat pizza, pasta, minestrone soup and Caesar salad or $14.95 All You Can Eat and Drink Bud Light draft, red and white wine. There is also a deejay playing later on. Kids Eat Free!

Thursday
$3 draft beers and is one of the best nights to try Chef Jaysen’s daily specials while watching a hockey game with a free bowl of Cheli’s Chili.

Friday
All Stoli cocktails are $5 and Fish Fry Fridays with all-you-can-eat-catfish, fish and chips, and popcorn shrimp.

Saturday
Brunch Buffet and Bloody Mary Bar 10 a.m.-4 p.m., Chef Jaysen’s choice for dinner and a Deejay at night.

Sunday
Brunch Buffet and Bloody Mary Bar 10 a.m.-4 p.m., roasted turkey dinner $8.95 with stuffing, peas & carrots, and mashed potatoes, and famous Live-Band Karaoke from 10:30 p.m.-2 a.m.

Few quotes we found about Stanley’s… mmhmmmm

“Staying true to the neighborhood bar formula, Stanley’s has built its longstanding reputation on providing a comfortable atmosphere and good food for its loyal patrons,” said Arthur Frommer, The New York Times.

“The food is good; the service always friendly. Stanley’s is the only place I feel at home,” said Cornelius Lee, a Stanley’s regular. “There is a reason I have been coming here for the past 15 years.”

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(Serves 1-2 people)

Ingredients:
1 Lone Wolf Sausage (sliced)
1/3 cup mozzarella cheese
Small White onion
2 Large flour tortillas

Directions:

1. First, saute the onions in a large pan until slightly crisp.
2. Chop the sausage in 1/4-1/2 ” pieces and throw them in a frying pan until the outside is slightly firm.
3. After cooking the sausage, rinse out your pan and dry with paper towel. This keeps you from using multiple pans.
4. Spray a thin layer of cooking spray to keep the tortilla from sticking, then place the tortilla flat on the pan.
5. Sprinkle a layer of cheese covering the tortilla.
6. Place desired amount of sausage on top of the cheese.
7. Place a 2nd tortilla over the sausage & cheese mixture.
8. Flip the tortilla and cook the other side until a golden brown.

Slice, serve, and enjoy!

http://www.lonewolfwurstmeats.com

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First, go to http://www.twitter.com/urbaconmecrazy and follow @UrBaconMeCrazy. This will give you the opportunity to receive random tweets throughout the day telling you clues to win. Some tweets may even ask you to come back to the Chicago Food Blog asking for a certain things that only you as a Chicago Food Blog reader may know! Good Luck! I hope that one of you awesome readers is a winner!

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You can’t have a good bowl of onion soup without a healthy layer of baked Jarlsberg cheese on top, but before you can get to that point, you have to ensure that the soup itself is decadent and flavorful.  At Morton’s The Steakhouse, they use five different types of onion and home-made croutons and of course, Jarlsberg cheese, to achieve the most delicious onion soup you’ll ever taste!

The secret to Morton’s Five-Onion soup uses a combination of Spanish and red onions, leeks, shallots and garlic to create a truly savory soup that is a perfect starter for any fall feast! And, with the purchase of Morton’s newly released second cookbook, Morton’s The Cookbook, you can even make their legendary Five-Onion Soup at home!

Morton’s Five-Onion Soup Recipe

1 tablespoon olive oil
1 1/4 pounds Spanish onions (about 2 large), thinly sliced
1 large red onion, thinly sliced
1 small leek, halved, thinly sliced, and well rinsed
3 to 4 shallots, thinly sliced
1/2 cup minced garlic (about 20 cloves)
5 tablespoons dry sherry
1/4 cup Madeira wine
1 1/2 teaspoons beef base
1 1/2 teaspoons chicken base
1 teaspoon fresh thyme leaves
3/4 teaspoon herbs de Provence
1 small bay leaf
1 3/4 quarts (7 cups) reconstituted store-bought demi-glace, or beef broth
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
Croutons (See recipe below)
1 1/4 pounds Swiss or Jarlsberg cheese, grates or shredded
Chopped fresh flat-leaf parsley, for serving

In a deep stockpot, heat the olive oil over medium-low heat.  Add both types of onions, the leeks, shallots, and garlic and cook very slowly, loosely covered, for 30 to 35 minutes or until the onions release their juices, are very soft and syrupy, and are lightly browned.
Add the sherry, Madeira, beef and chicken base, thyme, herbes de Provence, and bay leaf.  Raise the heat to medium and bring to a simmer.  Simmer 4 to 5 minutes to cook off the alcohol.
Stir in the demi-glace and bring to a boil.  Lower the heat and simmer, partially covered, for about 20 minutes.
Preheat the broiler.

Remove the bay leaf, adjust the seasoning with salt and pepper, and ladle the soup into 10 broiler-safe soup crocks.  Lay 2 croutons on top of each bowl of soup and sprinkle the cheese over the croutons.  The cheese should cover both the crouton and the soup.
Working in batches, broil the soup crocks 2 to 3 inches from the heat source for about 2 minutes, or until the cheese browns and the soup bubblesx around the sides.  Use heavy oven mitts to handle the crocks and take great care removing the crocks from the broiler.  Garnish each bowl with parsley and serve soup immediately.

Croutons for Five-Onion Soup
Makes 20 to 25 Croutons

One 18- to 20-inch-long baguette or 4 Portugese or Milano rolls

Preheat the oven to 450°F.
Cut the bread on the diagonal into croutons that measure about 2 1/2 inches long, 1 1/2 inches wide, and 1/2 inch thick.  Spread the croutons on a baking sheet and bake for 4 to 6 minutes or until golden brown.  Turn and bake for 4 to 6 minutes on the other side, or until golden brown.
Remove from the oven, slide the croutons onto a cool pan or rack and let cool.  Use right away or store in a lidded container for up to 3 days.

About Morton’s: Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to its founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. The Company owns and operates 77 Morton’s steakhouses located in 65 cities in 27 states, and in Puerto Rico and six international locations (Toronto, Vancouver, Singapore, Hong Kong, Macau, and Mexico City), as well as two Italian restaurants.

For reservation visit – http://www.mortons.com

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Photo by: Kim Bohstedt

Toast to the Red, White…Pink and Bubbly this Labor Day

Labor Day is a weekend to kick back and relax and enjoy one of the last celebrations of summer. Whether its steaks, burgers or brats, we all have our favorite BBQ fare to celebrate the long weekend, but some party-throwers get stuck when it comes to what to serve with all the BBQ favorites.

Efrain Madrigal, Wine Director of Sam’s Wines and Spirits, explains, “Many people serve what they know and are comfortable with– which is usually just beer. But barbeques can be the perfect opportunity to try some new wines as well that pair perfectly with our grilled favorites.” Here are Efrain’s picks for the upcoming holiday weekend for under $20.

White: Ferraton Cotes du Rhone Blanc ‘Samorens’ Blanc 2007 ($11.99) If there was a BBQ capital on Europe, France’s Provence might just be it. It’s from this beautiful, Mediterranean region that this gorgeous white hails from, and it is a great partner to a multitude of grilled dishes. Try this luscious, fruit-driven white with spicy chicken sausages, cedar-planked salmon or vegetable kabobs.

Rosé: Charles Smith Charles and Charles Rose 2008 ($11.99) Rosés are practically made for the barbeque season, and this version from Washington is one of the best. A perfect summertime companion, this wine has an unreal depth and richness of fruit with a big dry finish. This would be great with “Beer Can Chicken” or other grilled chicken dishes.

Red: Arbor Highlands Zinfandel Lodi 2006 ($15.99) Red Zin is the quintessential BBQ wine. This one is a beauty, dark, intense fruit flavors, with a fat, long finish. This dynamic red would be great with burgers, steaks or spit-roasted pork.

Sparkling: Riondo “Sheraz” Sparkling Red ($11.99) Sparkling wines are not only made white or pink, but increasingly sparkling reds are hitting the market. One of my favorites is from Italy, and it is a natural with barbequed beef brisket or pork. It’s rich enough for the smoky meat, and zesty enough to handle any kind of barbeque sauce- from sweet Kansas Cityto vinegar-based Carolina.

Sam’s Wines and Spirits: Founded in 1946, Sam’s Wines and Spirits has grown to be the nation’s leading independent wine and spirits retailer. The company’s success is due to its focus on customer service, selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine Spectator magazines as Retailer of the Year and has also earned Forbes’ Best of the Web award. Sam’s Wines and Spirits has three Chicago-area locations in Lincoln Park, Downers Grove and Highland Park. Sam’s Wines and Spirits, Wine Director, Efrain Madrigal, has exceptional knowledge of wine and spirits and is bilingual in both Spanish and English. To learn more about what Sam’s Wines and Spirits has to offer visit www.samswine.com.

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Francesca’s Restaurants Chef Shares His Eggplant Secrets

When it comes to well-rounded Italian menus, good eggplant is a must. But making the perfect eggplant requires skill and a few tricks of the trade – fortunately, Chef Massimo of Francesca’s Restaurants has expert tips for any chef.

“The main thing to remember is that eggplant is extremely absorbent, so you must be careful when it comes to the sautéing; use only a small amount of extra virgin olive oil,” says Francesca’s Restaurants Corporate Chef Massimo Salatino. “I prefer to cook eggplant in the Sicilian-style where you sauté only lightly and then bake the eggplant in the oven at 400 degrees for about 12 to 15 minutes.”

There are dozens of ways to serve your finished product. One of Chef Massimo’s favorite ways to serve eggplant is in a salad with aged balsamic vinegar, extra virgin olive oil, arugula, beefsteak tomatoes, grilled onions and fresh crumbled blue cheese. The dish is so popular that it was added to the Francesca’s Restaurants menu, called Insalata Massimo.

Chef Massimo learned this style of cooking from his days in working at Il Passatore (The Traveler), a small pizzeria on the Lake of Varese in Italy’s Lombardy region. You won’t find a stove in a classic Italian pizza restaurant, so chefs find themselves using the oven.

About Francesca’s Restaurants: Since 1992, the family of Francesca’s Restaurants has grown from a single location on North Clark Street to 19 locations throughout Chicagoland. With a focus on exceptional service and quality ingredients, Francesca’s consistently changes the menu to offer the freshest, seasonal rustic Italian dishes. Touted as casual dining in a sophisticated, trattoria ambiance, each individual Francesca’s restaurant has become ingrained in their community, and tailor both their menu and special events such as exquisite wine dinners to match the tastes and energy of their guests. The consistency is in the amazing food, great service and even better prices. For more information, please visit www.miafrancesca.com.

For Location Info here is a link to Google Maps

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Grilling the Perfect Italian Steak is an easy and great way to enhance your Labor Day Holiday. Chef Abraham Aguirre, from Grotto Italian Steakhouse in Oak Brook has tips on how to prepare this succulent dish.

Chef Abraham suggests preparing a Porterhouse Steak which lets you enjoy the filet and the strip at the same time, however an individual ribeye, filet, or sirloin would be just as delicious. Also, the freshest ingredients you use the better the flavor.

Combine The Following Spices:

• Salt and Pepper (Sea Salt) is recommended for a lighter and sweater salt.
• Chives
• Basil
• Thyme
• Rosemary
• Italian Leaf Parsley
• Fresh Garlic

*To add more of a spicy flair add a few flakes of crushed red pepper to your marinade*

• Mix the spices with Extra Virgin Olive Oil to form a pesto like substance.
• Spread the sauce over the steak and let it marinade for a few hours.
• Make sure that the grill is anywhere from 600-800°F and keep it at that temperature for 30-45 minutes before starting to grill. High direct heat when grilling steaks is almost as important as the meat itself.
• Grill over medium heat for five to eight minutes, and top it off over two to three minutes over high heat.

*When grilling steaks, one should always use tongs or a spatula to turn a steak over*

Serve with a side of vegetables such as grilled asparagus, or a baked potato, and of course a glass of red wine will make you feel as though you are in Florence indulging in the Perfect Italian Steak.

About Grotto Oakbrook: The Crededio Family has been in the restaurant business since 1978 and throughout this time they have established three restaurants, Cicero, Grotto on State, and now Grotto Oakbrook. Grotto Oak Brook opened in March 2008. The restaurant boasts 3 private banquet halls, a large dining room, an intimate private dining room equipped with plasma televisions and power point capabilities for corporate meetings, a separate luxurious bar, and a heated patio that seats well over 180 guests with a dynamic view of the lake. Grotto is infamous for their signature Chicken Vesuvio and their succulent wet aged prime steaks.

Grotto is located at 3011 Butterfield Road in Oak Brook, Illinois. For more information, please visit www.grottooakbrook.com

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With customers becoming increasingly savvy about what goes into their food, Jamba Juice was extremely passionate in deciding on ingredients that should not be in their products.  Like all of the Jamba products, the Grab-n-Go food and California Flatbreads contain O grams trans fat, no artificial flavors, no artificial preservatives and no high fructose corn syrup.

“In a bustling city like Chicago, our customers are always looking for something they can eat on the run,” said Brian Lee VP of Innovation and Quality, Jamba Juice Company. “Without compromising on taste and quality, we are committed to offering our customers food served fast they won’t feel guilty about eating—at lunch, or dinner, or any time in-between.”

The Grab-n-Go items—a portfolio of ready-made wraps, sandwiches and salads—make a tasty meal that can be enjoyed on the fly.  The Grab-n-Go food selection consists of four different wraps, including an Asian Style Chicken Wrap, Chimichurri Chicken, Greek Goodness  (which is vegetarian) and the Greens and Grains Wrap (which is vegan).  Jamba will also offer a Gobble’licious turkey sandwich and two salads—Caesar the Day!TM and  Ginger Soy Salad Joy.

The California Flatbreads—a perfect combination of yummy ingredients on top of a crispy crust—make a great pairing to any Jamba Juice® smoothie.  An excellent source of protein, the California Flatbreads will come in four different flavors including Four Cheesy, Smokehouse Chicken, Tomo Artichoko and Mediterrane YUM.

In addition to the introduction of food, Jamba Juice is extending their drink offerings with the launch of Fruit Tea Infusions—an infusion of organic green tea and natural fruit juices served over crushed ice.  The perfect accompaniment to the new menu items, the Fruit Tea InfusionsTM are made with all-natural ingredients, natural fruit juices, contain no high fructose corn syrup and are an excellent source of Vitamin C.  With a whole serving of fruit and 160 calories in a 16 0z serving, the Pomegranate, Passion Fruit and Prickly Pear are refreshing, healthy, and great for any time of day.
“Chicago represents the most significant launch for food since June, when we kicked off our new menu at over 220 of our California locations,” stated Kim Larson, Vice President Marketing, Jamba Juice Company. “The reception of food by customers has been tremendously positive and we are continuing our expansion nationwide.”

Jamba Juice customers can now enjoy a full menu of food offerings in almost 300 locations, including 18 locations in the Chicago marketplace and over 250 locations across Northern and Southern California. And, as of July 27 2009, New York City marketplace customers can also indulge in California Flatbreads.

For the nearest Chicago location or a complete menu, visit the Jamba Juice website at www.jamba.com or call 1-866-4R-FRUIT.

About Jamba, Inc.
Jamba, Inc. (NASDAQ:JMBA) is a holding company and through its wholly-owned subsidiary, Jamba Juice Company, owns and franchises Jamba Juice® stores. Founded in 1990, Jamba Juice is a leading restaurant retailer of better-for-you food and beverage offerings, including great tasting fruit smoothies, juices, teas, hot oatmeal made with organic, steel cut oats, and baked goods. As of July 14, 2009, Jamba Juice had 735 locations consisting of 490 company-owned and operated stores and 245 franchise stores. For the nearest location or a complete menu, visit the Jamba Juice website at www.jamba.com <http://www.jamba.com>  <http://www.jamba.com>  or call 1-866-4R-FRUIT.

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Paradise Pup’s: The bacon cheddar burger was GREAT, as were the 3 layer fries, which include cheddar cheese, sour cream and REAL bacon bits, and the onion rings. Can have quite a wait but it is worth it! $ http://chicago.citysearch.com/profile/3449406/des_plaines_il/paradise_pup.html

Charlie Beinlich’s: Their menu may be microscopic, but once you bite into its cheeseburger (made from cheese and meat culled from local distributors), you’ll swear off all other versions for good. $$ http://www.charliebeinlichs.com/ http://www.centerstagechicago.com/restaurants/beinlichs.html

Moody’s: Their burgers are a real treat–big without being gargantuan, cooked to perfection, full of flavor and served with deliciously greasy fries, long-cut and with the skin on. $ http://chicago.citysearch.com/profile/3739359

Sweets and Savories: Frequently named the best value in the city, fine dining in a casual setting makes Sweets & Savories perfect for a light dinner, the famous American Kobe hamburger or an elegant chef’s tasting menu. $$$ http://www.sweetsandsavoriesrestaurant.com/

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Hot Chili

Yield:
6 Servings

Ingredients:
2 table spoons Extra Virgin Olive Oil (EVOO)
1 lb ground beef
1 white onion diced
1 green pepper diced
1 ½ tablespoon of minced fresh garlic
1 can hot stewed chili tomatoes diced
½ cup diced jalapenos
1 can green chilies
1 teaspoon garlic powder
1 tablespoon seasoning salt
1 packet chili powder
2 dried habanero peppers crushed ( remove most of the seeds if you prefer it less intense)
1 teaspoon salt
1 ½ teaspoon black pepper
Tobasco to taste

½ cup of diced onions
2 cups of shredded sharp cheddar cheese

1. In a large skillet add EVOO, diced onions, green peppers, minced garlic and ground beef. Cook on medium heat until beef is browned. Drain grease into a separate container.
2. Transfer ingredients into large cooking pot. Add the stewed diced tomatoes, green chilies, and additional seasonings. Simmer over low heat for 20 minutes stirring occasionally.
3. Remove from heat and serve. Add raw onions and cheese the top. Enjoy!

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The sexy lounge in the sky wants to give its patrons a swanky celebration this year

Whiskey Sky (644 N. Lake Shore Drive) is wishing their patrons an extra special Happy Birthday this year with a complimentary bottle of bubbly!

GM of Whiskey Sky Kyu Hwang states, “With the economy around us not budging, we realized many of our customers are opting not to have a bottle of celebratory champagne on their birthdays, and we wanted to give it back to them! Everyone deserves a swanky birthday and at Whiskey Sky that is exactly what we provide!”

Patrons can come in to Whiskey Sky or Living Room (172 W. Adams) any day during the month of their birthday and redeem this offer for a complimentary bottle of champagne. Limit one bottle, per person, per year

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