Friday, May 02, 2014

Take Part In Italy's Slow Food Movement With New Culinary Oriented Tours From Sceptre Tours

Take Part In Italy's Slow Food Movement With New Culinary Oriented Tours From Sceptre Tours



  
Take Part In Italy's Slow Food Movement
With New Culinary Oriented Vacations From Sceptre Tours
Three Brand New Tours Encompass Visits To Tuscany, Venice,
The Amalfi Coast, and Sicily
  Travelers who have a passion for food should take note of Sceptre Tours' three new Slow Food escorted vacations in Italy which focus on the regions of Tuscany, Venice, the Amalfi Coast, and Sicily.
The Slow Food movement is a grassroots company that was founded in 1989 to counter the rise of fast food.  The movement was made in an effort to slow down the fast-paced lifestyle and encourage people to eat more local food.  As a result, the Presidio Food brand is a way that Italian products can be identified as local and high-quality.  Today, there are more than 200 Italian Slow Food Presidia in Italy including fishers, butchers, shepherds, cheese makers, bakers, and pastry chefs.
While on these tours, travelers will be escorted on their tasty journey which combines great food, beautiful sights, wonderful accommodations, and behind-the-scenes insights into centuries-old traditions of food and wine.
is an 8-night tour during which participants will have the opportunity to sample slow food products from wineries, bakeries, pastry shops, fresh produce markets, and more.  Travelers will be perfectly situated to sample Pienza Pecorino cheese, wines from the Brunello Vineyards, the Certaldo Onion, the Terra Market of Bologna, and much more.  The tour visits Rome, Florence, and Venice and also includes a cooking lesson, guided tastings, and a number of meals.  It is priced from $4,128 per person.
is a 9-night tour which includes incredible sightseeing as well as culinary highlights.  During this vacation, travelers will have the opportunity to sample Pienza Pecorino cheese, wines of Nobile di Montepulciano, the famous Limoncello of Amalfi, the Certaldo Onion, and much more. It includes a cooking lesson, guided food tastings, and many meals and is priced from $4,042 per person.
is a 7-night tour which features visits to many of Sicily's most popular sites including Agrigento, Siracus, Ragusa, Palermo, and Taormina, and provides travelers with the opportunity to sample Extra Virgin Olive Oil of the Trapani area, wines from Mount Etna Vineyards, Manna, Traditional Pastries, and Desserts of the Madone Park Area, Polizzi Badda Bean, and Madonie Provola Cheese.  It includes a number of meals and is priced from $4,010 per person.
The above rates are all per person, based on double occupancy with departures from New York.  Prices are slightly higher based on other gateway cities and can be determined by going to the landing page of each tour and locating the specific gateway city and date of travel.
For additional information on these Slow Food tours from Sceptre Tours, visit www.sceptretours.com/slow-food-italy
or call 800-221-0924.
About Sceptre Tours
Sceptre Tours is a premier travel company designing innovative and unique opportunities for the discerning vacationer. From expertly designed pre-packaged vacations to bespoke travel experiences, Sceptre’s Vacation Experts are committed to earning their clients’ trust one vacation at a time. With more than 30 years of experience, Sceptre Tours offers a winning combination of unique luxury travel experiences, in-depth destination knowledge, and unmatched customer service. 
For additional information, visit www.SceptreTours.com
or call 800-221-0924.
 


Thursday, May 01, 2014

Moms Enjoy Complimentary Meal at Big Chef Burgers on Mother's Day (Chicago)




ET big chef - gourmet burgers

Big Chef Burgers
1602 E. Algonquin Road
Schaumburg, IL 60173
(847) 221-8539
www.bigchefburgers.com

 Moms Enjoy Complimentary Meal at Big Chef Burgers on Mother's Day
Truffle Burger KCI1426 etBig Chef Burgers, the new gourmet burger and pizza restaurant in Schaumburg from acclaimed chef Cristiano Bassani, is making Mother's Day a special treat for Moms, and they're keeping it simple: Moms enjoy complimentary food and beverages on Mother's Day, Sunday, May 11.

"Just show Big Chef Burgers that you're a Mom, and the meal is on us. You've earned it, so come and enjoy it," said Bassani. "Introduce us to your kids, show us a photo, or play a voice message from your kids. Even if you come to Big Chef Burgers alone, if you're a Mom, it's on us."

Pizza - Sausage KCI1358 et
Big Chef Burgers is a casual and relaxed full-service restaurant serving gourmet burgers and artisan Neapolitan pizza and homemade gelato shakes and malts, plus tasty salads and luscious desserts. The full bar features a creative selection of specialty cocktails, "adult" milkshakes, wines and craft beers.

Big Chef Burgers is open from 11 a.m. to 10 p.m. every day. There is ample free parking. For more information, please call Big Chef Burgers at (847) 221-8539 or visit the website at www.bigchefburgers.com.

Style on Call at Ann Taylor, May 2 - 4 (nationwide!)

Style on Call at Ann Taylor, May 2 - 4


Looking for a wardrobe revamp for spring/summer? Starting this Friday, May 2 through Sunday, May 4, Ann Taylor will be hosting in-store Style on Call events, featuring a first chance to shop the new collection, appointments with a personal stylist, special treats, free gifts and chance to win a getaway bag packed with EOS products and favorite items from Ann Taylor!

WHAT:            Style On Call with Ann Taylor – Shop the new collection, enjoy special treats and free gifts!
WHEN:            Friday, May 2 through Sunday, May 4
WHERE:          Ann Taylor stores nationwide

 




















































 

Chicago Restaurants Make National Top 100 Brunch List, According to OpenTable!

Chicago Restaurants Make National Top 100 Brunch List, According to OpenTable


Just in time for Mother’s Day dining, OpenTable
is excited to reveal the 2014 Diners’ Choice Award winners for the Top 100 Restaurants for Brunch in America. Chicago made the list!
Recognizing that brunch has become a national pastime for diners across America, the restaurants on this year’s list offer the ideal meals and perfect cocktails to celebrate a special occasion or just the fact that it’s the weekend! Chicago restaurants that landed spots on the list include Big Jones
, which offers a menu of locally grown, organic produce, and Parrot Cage, a restaurant operated by the highly acclaimed Washburne Culinary Institute.
These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.
Included below the full list of winning restaurants (in alphabetical order). 

Happy Brunching!

2014 Diners’ Choice Award Winners for the Top 100 Restaurants for Brunch in America
– Brooklyn, New York – Miami, Florida – San Diego, California – Lisle, Illinois – Jersey City, New Jersey (fka French Blue) – St. Helena, California – New Orleans, Louisiana – Philadelphia, Pennsylvania – Washington, D.C. – Santa Barbara, California – Chicago, Illinois – Coral Gables, Florida – St. Louis, Missouri – Frisco, Texas – Chicago, Illinois – La Jolla, California – Atlanta, Georgia – Boston, Massachusetts – Fort Worth, Texas – Charlotte, North Carolina – Kansas City, Missouri – Tucson, Arizona – Austin, Texas – Marietta, Georgia – Palm Beach, Florida – Kansas City, Kansas – Baiting Hollow, New York – Atlanta, Georgia – Virginia Beach, Virginia – New Orleans, Louisiana – New York, New York – Tampa, Florida – Newark, Delaware – Asheville, North Carolina – Snoqualmie, Washington – Chicago, Illinois – Denver, Colorado – Milwaukee, Wisconsin – Virginia Beach, Virginia – Washington, D.C. – San Francisco, California – Englewood, Colorado – Baltimore, Maryland – Pittsburgh, Pennsylvania – San Diego, California – Washington, D.C. – Jersey City, New Jersey – Nashville, Tennessee – Fayetteville, North Carolina – New York, New York – New York, New York – Chicago, Illinois – Lake Elmo, Minnesota – Colorado Springs, Colorado – Washington, D.C. –St. Paul, Minnesota – New York, New York – San Francisco, California – Sacramento, California – Dallas, Texas – Houston, Texas – Colorado Springs, Colorado – Silver Spring, Maryland – Kapolei, Hawaii – Washington, D.C. – Potomac, Maryland – New York, New York – Salt Lake City, Utah – Austin, Texas – Tampa, Florida – Chicago, Illinois – Coconut Grove, Florida – Carmel, Indiana – Kahala, Hawaii – West Hartford, Connecticut – San Pedro, California – Long Beach, California – San Francisco, California – Arlington, Texas – Atlanta, Georgia – East Aurora, New York – Seattle, Washington – Eden Prairie, Minnesota – Washington, D.C. – Brooklyn, New York – Boston, Massachusetts – Brooklyn, New York – Glen Mills, Pennsylvania – Delray Beach, Florida ­– Bethlehem, Pennsylvania – Washington, D.C. – Washington, D.C. – Seattle, Washington – Nebraska City, Nebraska – Richmond, Virginia – Birmingham, Alabama – San Francisco, California – Philadelphia, Pennsylvania – Independence, Missouri – Chapel Hill, North Carolina
 
 
 

Red Door Announces New Summer Menu, Patio Updates (Chicago)

Exciting new happenings at Red Door Kitchen & Bar! 

Beginning in May 6th, Red Door will be offering a weekly 4 course vegan menu every Tuesday evening.  Priced at $29 per person the multicourse prix fixe (which includes dessert) will feature the seasonal focus and creativity that guests have come to love and expect from Chef Troy Graves.  Fresh ingredients from the restaurant’s patio garden will be incorporated as much as possible.  The rotating menu will feature items like:
 
  • Buckwheat Okonomiyaki (a Japanese savory pancake) topped with Local Asparagus, Pickled Spring Onions, Vegan Sour Cream, Red Miso and Shiso
 
  • Tortilla Chips served with Charred Ramp Salsa Roja & Ramp Guacamole
 
For an additional $10, diners can enjoy half-pour wine pairings expertly selected and served with each course.
 
The kitchen isn’t the only place where exciting changes are happening.  When Red Door opened their expansive multi-level patio last summer it quickly became a hotspot for cold cocktails and delicious dishes by Chef Troy Graves.  This season the restaurant’s outdoor space has been made even more appealing thanks to some new additions, which patrons can take advantage of every Wednesday – Saturday all summer long.
The upper deck will feature a cash bar, which will serve canned craft beers and signature cocktails made with refreshing ingredients like house-made ginger beer and house-made cinnamon sarsaparilla.  Back by popular demand (and also available at the new outside bar) will be Red Door’s ‘adult’ slushies.  These frosty alcoholic beverages will be available all summer long in three different varieties: Pink Lemonade, The Last Word and Boulevardier ($8.)  Finally, a section of Red Door’s outside space will be sectioned off for games of bags (aka “cornhole.”) 

 
 
 
About Red Door Kitchen & Bar: Located in Chicago’s trendy Bucktown neighborhood Red Door offers internationally-inspired fare in a lively yet relaxed setting.  The menu, created by Chef Troy Graves (previously of acclaimed Windy City restaurants Meritage Café and Wine Bar, Eve and Tallulah) features items ranging from Ricotta Gnocchi with Butternut Squash, Pesto, Ricotta Salata and Lemon Brown Butter to Ghost Chili Chicken Wings served with Honey-Buttermilk Sauce and Chestnut Fried Calamari served with Crispy Lemons and Tarragon Aioli.  The bar’s organically sourced craft cocktail program is equally as enticing as is the impressive whiskey list.  A sprawling 2,500 sq. ft. patio that’s surrounded by lush greenery makes the outdoor space at Red Door a popular destination during the warm weather months.  Red Door is located at 2118 N. Damen Ave. in Chicago, IL.  For more information please call (773) 697-7221 visit www.reddoorchicago.com
 
 

Wilco's Glenn Kotche, Radio Host Kathy Hart, The Gage's Chef Pete, Marc Grapey, Intl Beethoven Project (Chicago)

Wilco's Glenn Kotche, Radio Host Kathy Hart, The Gage's Chef Pete, Marc Grapey, Intl Beethoven Project

Elysabeth Alfano

Elysabeth AlfanoElysabeth Alfano
Elysabeth AlfanoElysabeth Alfano Elysabeth Alfano
Elysabeth Alfano BUY TIX for May 12 Dinner Party:
Chef Pete of The Gage will cook for percussionist/composer and Wilco-drummer Glenn Kotche, radio host Kathy Hart of The Mix's The Eric and Kathy Show, actor Marc Grapey, host Elysabeth Alfano and YOU! Enjoy, food, Vosges chocolate, Voss Artesian Water from Norway, wine, unscripted conversation and a few performances! PLUS, Mischa Zupko, Dominic Johnson, and Winston Choi of The International Beethoven Project are the opening act. Chef Pete makes Spring Pea Soup with Poached Quail Egg in a Ham Consume and Brioche Encrusted Halibut over Asparagus in a Bacon Cream Sauce. Watch below!
Elysabeth Alfano
Join host Elysabeth Alfano at Chicago City Winery
for THE DINNER PARTY on May 12. On The Dinner Party, Alfano invites 3 Chicago or national celebs and a known chef who cooks for them and the audience. Over food tastings, wine, chocolate and artist performances, the conversations and the unexpected flow. Filmed in front of a live audience, come to Chicago City Winery to share in the food and wine tastings, water, chocolate and conversation. Can't make the City Winery? You can also watch THE DINNER PARTY on-line in the "Splash" section of the Sun Times. Viewers and audience members can tweet in to be a part of this fantastic new multi-dimensional show. Doors Open at 6:30 pm. Show, food tasting, water, chocolate and wine tasting for the audience start at 7 pm. and streaming live in the "Splash" section of the Sun Times at 7:30 pm CST. (including show, appetizer tasting, entree tasting, City Winery wine tasting, DAVIDsTEA, Vosges chocolate & Voss Artesian Water from Norway), or free on-line viewing on the "Splash" section of the Sun Times website at 7:30 pm CST. More information, click on Fear No ART presents THE DINNER PARTY
. Through May 31st at the Packer Schopf Gallery
: Ian Schneller  / Aero Dynamisms - Sculpture/Sound Installation with new music by Glenn Kotche featuring eighth blackbird and Kronos Quartet. Thursday, May 29th: Sculpture/Sound Installation Listening Event: Thursday, May 29th, 6:30 PM:
Glenn Kotche’s new release Adventureland via Ian Schneller's Sculpture/Sound Installation featuring 18 handmade Horns and tube amplifiers. Intermission. Glenn Kotche’s new unreleased compositions via Ian Schneller's Sculpture/Sound Installation featuring 8 unique horn speakers and Octoblock tube amplifier.
We are thrilled to thank the following sponsors who support Fear No ART presents The Dinner Party only.
sponsors
sponsorssponsors sponsorssponsorssponsors sponsors
sponsorssponsors sponsors
sponsorssponsors Follow my blog on The Huffington Post.
For more information, please contact Elysabeth Alfano at elysabeth@fearnoart.tv or visit Fear No ART presents THE DINNER PARTY
Sign up on www.FearNoArt.tv
and follow us on Facebook and Twitter. Subscrive to us on TiVo

 

Green City Market Celebrates Sweet 16; Opens Saturday, May 3 (Chicago)

Green City Market Celebrates Sweet 16; Opens Saturday, May 3  



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Chicago's most beloved farmers market, Green City Market, (GCM) opens 7 a.m. Saturday, May 3 in Lincoln Park beginning its 16th year legacy.

Green City Market has a full day of activities planned for May 3.
• 8:00 a.m.: Club Sprouts Tent Opens; Kid's Table will be doing demos and tastings at the Club Sprouts tent all day
• 9:30-10:15 a.m.: Edible Gardens Workshop at the Chef Demonstration Tent
• 9:30 a.m. Shop the Market with chefs Sarah Stegner and Carrie Nahabedian
• 10:30 a.m.: Chef Demonstration tent featuring founding board member and board co-president Sarah Stegner (Prairie Grass Cafe) and Carrie Nahabedian (Naha and Brindille), also a member of the board.
Carrie and Sarah et2
Market shoppers are invited to join Chef Sarah Stegner, founding GCM board member and co-president, and Chef Carrie Nahabedian, GCM board member, as they shop the market for produce before their 10:30 a.m. chef demonstration.

Those wishing to join Sarah and Carrie should meet promptly at the chef demonstration area at 9:30 a.m. The group will meander throughout the market as Sarah and Carrie identify produce to use during their demonstration. Learn what they look for in selecting fruits and vegetables and why they make the choices that they do. 

Green City Market, a 501(c)(3) organization, provides free resources and educational opportunities about local sustainable issues to shoppers, sprouts, and farmers. It's the only way to achieve a sustainable future.

The mission is to make quality, healthy, delicious food available for home cooks, restaurants, schools, and healthcare facilities.

It is open from 7 a.m. to 1 p.m. every Wednesday and Saturday through October 25 at which time it moves indoors. The market is located at the south end of Lincoln Park between Clark and Stockton Drive (approximately 1790 N. Clark) across from the Hotel Lincoln.

There will be 67 vendors this year 10 of whom are new.  Joining the market are:

Amazing Shrimp (No Website) "AMAZING SHRIMP" delivered by Marek Wolanowski is a pilot project for indoor shrimp farming in the United States, with several partners on the board with more than 40 years of experience in aquaculture. After years of experimenting, the project took final shape two years ago and is now up and running and can deliver up to 8,000 lbs of shrimp per week. Wolanowski focuses on a sustainable way of raising the Gulf Coast White saltwater shrimp by using a clear water recirculating system. The system, which was patented 25 years ago, does not use any chemicals, antibiotics, hormones or steroids.  This sustainable system results in the freshest, healthiest, and most "Amazing" shrimp ever! Why "AMAZING SHRIMP"? Because most people, who try the shrimp use "AMAZING" to describe the shrimp after tasting.
Co-op Sauce (coopsauce.com) Rogers Park-based Co-op Sauce is crafted in small batches with handpicked ingredients sourced straight from farmers in the Midwest. All of the recipes are hatched from Mr. Mike's (Mike Bancroft) very own imagination, utilizing techniques including fermentation and barrel aging. Obsessed with spice and flavor, Mike, the Sauce Boss, takes inspiration from the farm-fresh ingredients to create flavors that enhance food, rather than overwhelm it with spice. Co-op Sauce donates half of its profits to Co-op Image and employs former program participants in the making and sale of the sauce.

Earth & Skye Farm (No Website) Farmer Patti McPhillips of Manhatten, IL. Earth & Skye Farm is a small CSA farm and an adventure in growing vibrant, healthy food and soil while exploring the spiritual and creative dimensions of farming; providing space to experience and honor the rhythms of seasonality in plant, insect and human life. They grow a wide variety of annual vegetables and some culinary herbs using environmentally conscious and sustainable methods of productions.
Marigold Hill Organics (marigoldhillorganics.com) - Farmers Greg and Lynn Simmons. Marigold Hill Organics grows a wide aray of delicious and nutritious vegetables and herbs. They are is part of the Farm Business Development Center at Prairie Crossing Farm in Grayslake, IL and are certified organic by the Midwest Organic Services Association (MOSA) and the USDA.

Quality Organic ( qualityorganic.com) - Farmer Brian Severson. Quality Organic is conventional row crop farm (all non-GMO) slowly converting some acreage to organic production.
The bulk of its production is conventional non-GMO corn and soybeans.  They have 150 acres certified organic by Oregon Tilth.  They grow corn, soybeans, oats, wheat, field peas, sweet clover for seed and sweet corn.   They have certified organic fresh market sweet corn available wholesale in season (mid-July through August). 

Savory Accents ( savoryaccents.com) - Farmers Joan and Ted Ballweg. Savory Accents, specializes in Chili Pepper products.  They produce a large variety of chilies ranging from the popular Jalapeno to one of the hottest chilies around, the famous Habanero.  Their chilies are harvested and processed fresh from our gardens in Verona, Wisconsin. They also provide a variety of processed products such as Hot Pepper Seasoning, Spicy Oils, Hot Sauces, and Vinaigrettes.  Our goal is to enhance all of your savory dishes with spice and flavor. Their gardening techniques focus on the concept of "terroir", the impact of soil, sun, moisture and the mastery of gardening.  This has a direct correlation to the intense flavor and heat found in our chili peppers.  It's not just about hot, it's about intense flavor. 
The Nomad Food Company (thenomadfoodcompany.com) The Nomad Food Company LLC is a mobile business specializing in wood fired pizzas and other homemade fare. Whenever possible, they source only the finest local and seasonal ingredients to create a truly unique food experience.
Underground Meats (undergroundfoodcollective.com) Underground Meats creates hand-crafted salami and cured meats in downtown Madison, WI. They sell products wholesale to restaurants and markets and direct to consumer through CSA-style meat offerings. They also offer a variety of classes and workshops.
Verzênay patisserie (verzenaypatisserie.com) Pâtissière Arshiya Farheen bakes artisanal French desserts like seasonal fruit tarts, Fraisier, Cannelés, cakes, eclairs and more, mostly using locally grown ingredients. Verzênay was born when Arshiya moved to Paris to learn and excel in the art of French pastries. After graduating from the Ferrandi school of culinary arts, and working at Delmontel boulangerie-patisserie and hotel Le Meurice, Verzênay became her means to share the French passion for designer pastries, using the highest quality ingredients. Arshiya and her husband Aqeel run this small family business. Their passion for products from local farms, and their belief in using natural or organic foods for over a decade, is reflected in the quality of their desserts.

Wisconsin Fermentation (blackgarlicna.com) Black Garlic North America is a business division of Wisconsin Fermentation Company LLC (founded in 2012). Wisconsin Fermentation Company is focused on fermentation innovation as well as product and manufacturing design and commercialization. The combination of chemistry, microbiology, mycology, engineering, and food technology pave the way for technical expertise within a wide array of fermented products. Currently the flagship product is Black Garlic marketed under the brand name Black Garlic North America.

Green City Market Programs
Club Sprouts Club sprouts
Green City Market encourages young people to try new, locally grown sustainable foods at its Club Sprouts. Each market, children are given the opportunity to taste a different market item- some familiar and some unusual. Each day a child tastes a sample, they receive a stamp on their Club Sprouts membership card. Once the card is filled with 8 tastes, the child takes home a certificate of accomplishment and a special prize.Tastings, Forager Club, and other activities are available at the Sprouts Tent every Wednesday and Saturday from 8 a.m. until noon.


CompostingCompost and Recycling
The green "Compost Center" tent, located in the center of the outdoor market, is Green City Market's centralized waste disposal area. The tent is staffed to help market-goers sort their waste, and to ensure the compost and recycling streams are uncontaminated.

Knowledge CSA gcmsca
Every week, the Green City Market Newsletter features a collection of educational tidbits called the "Knowledge CSA". The CSA stands for "Community Shared Awareness" and includes information on farming, vegetables, local food systems and anything else that helps people understand how food gets from farm to fork.

Farm scholarships etFarmer Scholarship Program
Each year Green City Market offers 10 scholarships, up to $500 each, to Green City Market farmers who wish to pursue continuing education in sustainable agriculture during the winter months.
Scholarships can be used to cover admission/ tuition, materials, transportation and/or lodging for any regional conferences or workshops, any educational opportunities offered by your local extension offices, and other approved programs. The purpose of the scholarship is to provide assistance to those who wish to increase their understanding of sustainable growing practices. Green City Market's Farmer Scholarship Program depends on support from our generous donors. Donate to the market today.

Field trips
Field Trips
Visit Green City Market with your group. Field trips with Green City Market are relevant for school groups, summer camps, and more. Not just for grade school or high school kids, we offer "field trips" for a variety of groups - adults too!

HeirloometHeirloom and Heritage Preservation Project
The Heritage and Heirloom Preservation Project promotes heirloom and heritage products through signage at farmer stands and incorporation into all GCM programs.

Green City Market works with its Market vendors to help preserve and promote heirloom varieties of vegetables and fruits and heritage breeds of animals - the foods our ancestors enjoyed for centuries. Over decades these products have adapted to local environmental conditions and are often better able to withstand disease and harsh environmental conditions than their genetically engineered relations. Preserving them preserves the biodiversity of our food supply. Look for the large "H" sign around the Market that designates an heirloom variety of fruit or vegetable or a heritage variety of animal. Visit The Edible Gardens in the Zoo and see the plant that provides the fruit or vegetable as it grows. Sample different heirloom products during our Savor the Seasons tasting sessions and check out our chef demonstrations for ways to enjoy these products throughout the season.
Savor the season
Savor the Seasons Tasting Series
Savor the Seasons is an opportunity for market customers to taste multiple varieties of the same fruit or vegetable in a side by side tasting event. Expand your taste horizons and discover new favorites by sampling over 15 different varieties grown by Green City Market farmers; lettuces in the spring, berries in summer, carrots, tomatoes and everyone's favorite apples! Tips for storing, freezing, and cooking; and take-home educational materials enhance appreciation for the amazing bounty of our region and our farmers. Stop by the Market Information Tent to find out more.

The Edible Gardens
edible gardensThe Edible Gardens are one of Green City Market's primary educational outreach programs and consist of over 5000 square feet of beautiful, organically grown vegetables, fruits, herbs, grains and flowers. Open to the public during the April to November growing season, the gardens offer Chicagoans the opportunity to connect with the process of growing healthy, delicious food.
Edible Garden May WorkshopSaturday, May 17, 2014 - Planning for Summer: Transplanting Warm Weather Crops
Join Green City Market as they transplant warm weather crops such as tomatoes, peppers, eggplant, and herbs.  Learn how to layout your garden and space your transplants to maximize fruit production throughout the season.  They will also discuss what plants pair well together and the benefits of planting a diversity of crops

Green City Market BBQ Tickets Go On Sale May 3
It isn't too soon to pick up tickets to Green City Market's Chef BBQ 5:30 to 8 p.m. July 17. Tickets go on sale May 3. The BBQ, Chicago's hottest foodie extravaganza sells out every year. Early ticket purchase is recommended. One of Chicago's best summer events, this grand picnic is held every July in picturesque Lincoln Park, with the fabulous Chicago skyline as a backdrop. This beautiful venue is ideal to showcase some of Chicago's finest chefs, the who's who of Chicago's culinary scene. All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs/restaurants creating culinary magic. In addition to food, locally made beer, wine, hand-crafted cocktails and non-alcoholic beverages will be available. Visit here for details.

Discounted parking is available for $10.00 for less than two hours with validation in the Chicago Historical Museum parking lot off of Stockton Drive. Pick up a validation ticket at the Market info booth. (for validation, patron must make a minimum $5 purchase at the market). There is a special $5 Early Bird parking rate on Wednesdays for one hour between 7am-9am.

The following CTA bus routes stop by Green City Market: 22 Clark, 36 Broadway, 73 Armitage, 151 Sheridan. The nearest train stops are the Sedgwick Brown line (walk east on North Ave. and north on Clark to Green City Market) and the Clark/Division Red line (walk north on Clark to Green City Market).

About Green City Market
Green City Market is a 501 (c) (3) not for profit organization celebrating our 16th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs and the greater Chicago community. Green City Market values education about quality food and its source. We value farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.

Green City Market showcases sustainable practices. From that first year in 1998 next to the Chicago Theatre to the present time, Green City Market has morphed into Chicago's most vital farmer's market that industry leader Alice Waters calls "the best sustainable market in the country."

Green City Market is funded by individual donations, corporation sponsorships, grants and fund raising events. It is a 501 (c) (3) independent farmers market .

Green City Market's (GCM) incredible momentum comes from our broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on our table produced by local farmers using organic and sustainable practices that preserves the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.


After visiting European sustainable farmer's markets in 1998, Abby Mandel, chef, author and entrepreneur, returned to Chicago determined to create a similar market in her own city. Green City Market was her brainchild and began as a small startup with nine local farmers in the crosswalk next to the Chicago Theatre. The Market quickly outgrew the location and moved to the south end of Lincoln Park where it currently operates May - October. Four years ago, the Market continued to remain open November - December, first in the Lincoln Park Zoo and later moving to The Peggy Notebaert Nature Museum.


The Market experienced record crowds closing 2013 with 8000 to 10,000 visitors each Saturday and 2000 to 3000 visitors on Wednesdays. From January - April, Green City Market operates in the Peggy Notebaert Nature Museum each Saturday. Weekly market attendance year round has increased steadily since April of 2009 when the market began opening throughout the winter as consumers continue to seek out and buy locally grown food directly from the farmers.  Green City Market provides this opportunity year round.

Visit Green City Market's website for on-going events and programs.    


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