Category: Recipes

Get Your Fala-Fill of Chef Heather Terhune in December!

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Falafill

Sable Kitchen & Bar

Sable Kitchen Bar
505 North State Street
Chicago, IL 60654
(312) 755-9704
www.sablechicago.com

Unwrapping a gift never tasted so good! For the month of December only, Executive Chef Heather Terhune of Sable Kitchen & Bar has teamed up withFalafill to create an exclusive Mediterranean treat, the “December Chefs for Charity Wrap!” The wrap is $6.50 and for each sold, $1 will be donated to Purple Asparagus, a charity dedicated to nutritional education for families.

Available now through December 31 only, the December Chefs for Charity Wrap (“the Heather Terhune”), includes Falafill’s signature curry falafel, julienned Granny Smith apples, celery, toasted cumin-lime aioli, golden raisins and roasted and salted cashews in a whole wheat wrap.

More Information: 

Falafill and Chef Heather Terhune of Sable Kitchen & Bar have come together to present Falafill’s December Chefs for Charity wrap. For every wrap purchased from December 1-31, $1 will be donated to Purple Asparagus, a non-profit dedicated to teaching children, families and the community about eating that’s good for the body and the planet.

Exclusively created by Chef Terhune, the December Chefs for Charity wrap features Falafill’s signature curry falafel plus julienned Granny Smith apples, celery, toasted cumin-lime aioli, golden raisins and roasted and salted cashews in a whole wheat wrap. The fresh twist on a Mediterranean classic is reflective of Chef Terhune’s signature sophisticated-comfort-food style while incorporating Falafill’s fast and hearty philosophy.

Dedicated to promoting healthy eating habits in young people, Chef Terhune chose Purple Asparagus as the partner for December’s Chefs for Charity to support the organization’s mission to bring educational, nutritious and fun food experiences to children, families and the community. To date, the organization has provided programming and resources to over 5,000 Chicago children.

Visit 72 E. Adams St., 3202 N. Broadway, or 1053 Lake St. (Oak Park) to pick up the new wrap and help a worthy cause..

About Falafill

Since 2009, Falafill has constantly sought to introduce quality Mediterranean food to the people of Chicago. More than just a falafel shop, Falafill’s award-winning menu continues to grow; meeting the needs of our customer’s elevated palate. Our food comes to our kitchen fresh and raw and everything is made daily by our incredible chefs. Falafill uses quality ingredients to create delicious food and deliver them to you in a way you’ll appreciate.

Falafill operates three locations in the Chicagoland area. For more information about Falafill, visit Facebook, Twitter (@falafill) and www.eatfalafill.com.

About Purple Asparagus

Founded in 2005, Purple Asparagus is a 501(c)(3) non-profit corporation that educates children, families, and the community about good eating for the body and the planet. With a board of equally dedicated farmers, community organizers, advocates, and food aficionados, the aim is to change the way children and, by extension, families and communities, relate to food and all things associated with it. The organization was also a key partner in Chicago Chefs “Move to Schools” program of the White House’s “Let’s Move” initiative, received the International Association of Culinary Professionals Culinary Youth Advocate of the Year award in 2012 and was recently named one of the top 15 Crusaders of Health in the Food Industry on Greatist.com. In addition, founder Melissa Graham received a 2011 Good Eating Award.  For more information about Purple Asparagus, visit www.purpleasparagus.com.

About Heather Terhune

A recent contestant on Bravo’s Top Chef Texas, Executive Chef Heather Terhune, continually pushes her ingredient-driven food philosophy in new directions at Chicago’s Sable Kitchen & Bar. Focused on New American social plates, Terhune elevates classic dishes with contemporary flavors, building upon a decade of experience perfecting American comfort food at Chicago’s beloved Loop mainstay Atwood Café. For more information about Chef Heather Terhune or Sable Kitchen & Bar, visit www.sablechicago.com orwww.facebook.com/sablekitchen.

Pizzeria Serio Offers Black Friday $10 Pizza Deal 11.23

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Pizzeria Serio
1708 West Belmont Avenue
Chicago, IL 60657
(773) 525-0600
www.pizzeriaserio.com

Pizzeria Serio will be offering its guests $10 pizzas all day on Friday. The restaurant is trying to help out people who are burnt out from cooking for Thanksgiving as well as those who have spent the day fighting crowds to do some early Christmas shopping.
Pizzeria Serio offers guests a break from your traditional “Chicago style” pizza, but rather provides a unique East coast style pizza that combines the large slices of New York style pizza with traditional Neaplitan style pies. Cooked in an 800 degree brick oven, Serio’s pizza are truly unlike anything else served in the city.
Note: For dine-in guests only. Not for take-out.

GiveForward’s 5th Annual Ugly Sweater Pub Crawl 12.1

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When: 12/1/12

Where: Wrigleyville (Bars below)

Tickets: $20 – glysweaterpubcrawl.eventbrite.com

That’s right, everybody! It’s time to dust off those beer steins, shake the mothballs out of your favorite never-worn applique sweater and come join GiveForward for our 2012 Ugly Sweater Pub Crawl!

This years craw will include drink specials at all of the following bars:
– Goose Island
– Rebel Bar & Grill
– Sheffields
– Mad River Bar & Grill
– Uncle Fatty’s

Rememer to wear the most awful, bedazzled or clashy holiday sweater you can find. We’re having a contest for the most offensive sweater of the night. First place will receive $100 in cash. Second place will win $50.

If you don’t have an ugly sweater, try your local thrift store or send an awkwardly worded email to your former second grade teacher. She’s bound to have a few stashed away somewhere.

Still need added incentive? The first 100 people to attend will win a free custom GiveForward Santa Hat and a $20 Uber credit to use for a free and safe ride home from your full day of holiday merrymaking. Free GF swag, cheap booze and ugly sweaters? Sign me up!

Get ready to feel all warm and fuzzy this holiday season!

See you there!

Caramel-Apple Jello Shots

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CREDITS & PHOTOS: Emily Fleischaker @ BuzzFeed 

These are inspired by the brilliant blogger behind That’s So Michelle, who made hers with Butterscotch Schnapps. Find her original recipe here.

 

Emily Fleischaker @ BuzzFeed Tips & How-To Guide:

You could definitely swap out the vodka for bourbon, use coconut milk instead of evaporated milk, and regular hot chocolate mix if you can’t find caramel hot chocolate.

ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours, 30 minutes

Makes 40 Jello Shots

INGREDIENTS
Fresh lemon juice from 1 lemon
5 apples (Granny Smith work best)
1/2 cup water
1 envelope caramel hot chocolate mix (Nestle or Land o Lakes; regular hot chocolate is ok too; each envelope is about 1 oz.)
1/4 cup sweetened condensed milk
1/4 cup caramel sauce
1 envelope unflavored knox gelatin
1/4 cup sugar
1 cup vodka

PREPARATION
Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready.

Make filling: In a medium saucepan, combine water with hot chocolate mix and whisk until the cocoa dissolves. Add evaporated milk and caramel sauce and whisk again to combine. Sprinkle gelatin onto mixture evenly and allow to sit about 2 minutes. Heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure gelatin is fully dissolved.

Add sugar and simmer gently for about a minute. Turn off the heat and let mixture cool to warm. Add vodka. Transfer to a container with a spout.

Fill each apple cup with caramel jello mixture. Refrigerate a few hours or overnight.

To serve, place apples flesh-down (Jello down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long).

CREDIT: Adapted from That’s So Michelle

1. Cut 5 apples in half lengthwise.

Cut 5 apples in half lengthwise.

2. Using a melon baller, scoop out the inside of the apples. This part is the least fun…

Using a melon baller, scoop out the inside of the apples. This part is the least fun...

3. …but try to create a shell of even thickness.

...but try to create a shell of even thickness.

4. Set apple halves into cups of a muffin pan and admire how nice and snug they look.

Set apple halves into cups of a muffin pan and admire how nice and snug they look.

5. Squeeze fresh lemon juice onto the apples to prevent browning.

Squeeze fresh lemon juice onto the apples to prevent browning.

6. We used a pastry brush because we were being fancy / shooting a video. But it’s a good way to make sure they’re really coated.

We used a pastry brush because we were being fancy / shooting a video. But it's a good way to make sure they're really coated.

Be generous with the lemon juice – it’s a nice flavor and you want to coat the apple as much as possible .

7. In a medium saucepan, combine 1/2 cup water with an envelope of hot chocolate mix, and whisk until the cocoa dissolves.

In a medium saucepan, combine 1/2 cup water with an envelope of hot chocolate mix, and whisk until the cocoa dissolves.

8. Add 1/4 cup sweetened condensed milk.

Add 1/4 cup sweetened condensed milk.

9. Add 1/4 cup store-bought caramel sauce.

Add 1/4 cup store-bought caramel sauce.

10. Sprinkle 1 envelope of gelatin onto mixture evenly.

Sprinkle 1 envelope of gelatin onto mixture evenly.

11. After it has soaked a few minutes, heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure gelatin is fully dissolved.

After it has soaked a few minutes, heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure gelatin is fully dissolved.

12. Add 1/4 cup sugar.

Add 1/4 cup sugar.

13. Then add 1 cup vodka (or bourbon).

Then add 1 cup vodka (or bourbon).

14. Transfer to a container with a spout. Make sure the apple cups are level before you beging to pour.

Transfer to a container with a spout. Make sure the apple cups are level before you beging to pour.

15. Fill each apple cup with caramel jello mixture.

Fill each apple cup with caramel jello mixture.

16. Refrigerate a few hours or overnight.

Refrigerate a few hours or overnight.

17. until the gelatin has set.

until the gelatin has set.

18. To serve, place apples jello-down on cutting board. Slice in half, then in half again.

To serve, place apples jello-down on cutting board. Slice in half, then in half again.

19. Look how pretty!

Look how pretty!

20. Use a clean knife and a single stroke to get the best slices.

Use a clean knife and a single stroke to get the best slices.

21. Make all of your friends admire and Instagram and “ooh” and “ahh”

Make all of your friends admire and Instagram and "ooh" and "ahh"

22. Then eat them immediately! (The lemon juice can only prevent the browning for so long).

Then eat them immediately! (The lemon juice can only prevent the browning for so long).

CREDITS & Photos: Emily Fleischaker @ BuzzFeed 

These are inspired by the brilliant blogger behind That’s So Michelle, who made hers with Butterscotch Schnapps. Find her original recipe here.

New Cocktails Bring The Heat This Winter

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Sable Kitchen Bar

It’s starting to cool down outside so how about warming up with a hot n’spicy cocktail? From Jamaican Jerk Bitters to Valentina Hot Sauce, three Chicago restaurants have added a kick to their new fall cocktail menus that might make you leave those mittens behind…

“Simulacrum” available at Sable Kitchen & Bar (111 N. State Street) courtesy of Bartender Fred Sarkis

  • 2 oz Blanco Tequila
  • ¾ oz Caffe Moka
  • Barspoon Sambuca
  • 2 Dashes Bitter End Jamaican Jerk bitters
  • Stir and serve up

“Evil Ways” available at South Water Kitchen (225 N. Wabash Avenue) courtesy of Bartender Sarah McComber

  • 3 oz Metropolitan Krankshaft Kolsch Ale
  • 3 oz Red Pepper Puree
  • ½ oz Agave Tequila
  • 1 oz Valentina Hot Sauce
  • ¾ oz Worcestershire Sauce
  • ¾ oz Lemon Juice
  • Dash of Salt
  • Dash of Pepper

“Hott & Dirty” available at Encore Liquid Lounge (171 W. Randolph Street) courtesy of Bartender Jason Davis

  • 1 oz Olive Juice
  • ½ oz Tabasco Sauce
  • 3.5 oz Vodka
  • Shake and serve in martini glass

 

And if you prefer a little whiskey to keep you warm, 312 Chicago recently added a new Barrel-Aged Cocktail Program that debuts a different bourbon beauty every month. For the month of November, the Italian restaurant will feature a “Barrel-Aged Boulevardier” :

  • 1.5 parts Bourbon/Rye Blend from High West
  • ½  part Carpano Antica  (or other sweet Vermouth)
  • 1.5 parts Campari