Friday, February 19, 2016

Relinquishing Personal Responsibility Caused Our Country To Stray Off Course; Stop Moaning, Start Owning Gets Us Back On Track

  

Fight for your right to be Chirish (Chicago,IL)

Rockit Ranch> Fight for your right to be Chirish 


Bella Bacinos in Downtown La Grange Hosts Wine Event February 23 Featuring Vintner Mario Bisceglia (Illinois)





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Bella Bacinos in Downtown La Grange
Hosts Wine Event February 23 Featuring Vintner Mario Bisceglia
Bella Bacinos (36 S. La Grange Rd.; 708-420-9600) in Downtown La Grange continues its ongoing series Mario Biscegliaof unique and very popular wine events with another special evening on Tuesday, February 23 at 6:30 p.m., this time featuring acclaimed Italian vintner Mario Bisceglia and the wines from the Bisceglia Estate.
Mario Bisceglia left the corporate food industry to found the estate in 2001 with the goal of producing world-class wines with both indigenous and international grape varietals grown in the Basilicata region of Italy. The Bisceglia estate is in the district of Lavello and lies on the lower slopes of the extinct volcano, Mount Vulture.  This ancient volcano dominates the landscape and characterizes the soul with ash of past eruptions.
Born in the Lavello region, Bisceglia's career took him abroad, but his heart was always in his beloved birthplace. He became inspired to create the winery while having dinner at the famed La Cirque in New York City. There, he tasted an Aglianico del Vulture wine; it reminded him of home and the familiar countryside. "I wanted to introduce as many people as possible to the Viticulture area," said Bisceglia, "and the result of our efforts are wines that, to me, represent the essence of Southern Italy."
Bisceglia has made the Mount Vulture area one of the most notable areas in Italy for excellent wines. They are grown according to organic guidelines and impress with their structure, minerality and accessible soft tannin.

Featured wines for the event, in order of serving are:
• 2011 Bisceglia Dry Muscat
• 2013 Bisceglia Terra di Vulcano Aglianico
• 2013 Bisceglia Treje
• 2009 Bisceglia Gudarra Aglianico
• 2007 Bisceglia Gudarra Aglianico Riserva
To RSVP, contact Dan Bacin at (708) 420-9600 or send him an email at Bacinos@comcast.net. For more information about Bella Bacinos visit www.bacinos.com

About Bella Bacinos La Grange
Wine Spectator and Wine Enthusiast award winning Bella Bacinos is located in the heart of Downtown La Grange. Bella Bacinos prides itself in offering authentic Napoletana Wood Fired Pizza, delicious homemade contemporary Italian fare, and desserts.
With one of the best wine menus offered in in the country, the list includes more than 600 wines from all around the world, with more than 20 wines by the glass. Bella Bacinos offers a number of wine programs including frequent wine dinners and a "Wine Lovers Wine Club." The restaurant also features a Wine & Dine Bar.
Enjoy lunch or dinner with family, business associates and friends as the restaurant is conversation friendly. Bella Bacinos offers indoor, carryout and delivery, including food and wine. The outdoor dining area overlooking downtown LaGrange is a hot spot in the summer.
The restaurant is located at 36 S. La Grange Rd., Downtown La Grange, Ill. and is open for dinner 4:30 p.m. to 9 p.m. Tuesday through Thursday, and 4:30 p.m. to 10 p.m.  on Friday. The restaurant is open for lunch and dinner on Saturday from 11:30 a.m. to 10 p.m. Sunday hours are 4:30 to 8:30 p.m. and Bella Bacinos is closed Monday for private events. For information and reservations, please call (708) 352-8882 or visit http://www.bacinos.com/


Link to menu: http://www.bacinos.com/LAGRANGE/menu.html
Link to wine list: http://bacinos.com/LAGRANGE/wine.html
Link to online reservations: http://bacinos.com/LAGRANGE/onlinereservation.html
Link to Instagram: http://www.instagram.com/bellabacinos

 
 
 
 







 

UPCOMING MACY'S EVENTS - CHICAGO - MARCH & APRIL 2016


February-March 2016
                     
 
 
CHICAGO AREA EVENT LISTINGS
 


 

Customer Information:  Visit
www.macys.com/events
                                                    
 
MARCH & APRIL:
MARCUS SAMUELSSON COOKING DEMO
Tuesday, March 8, 2016 – 12 PM
Macy’s State Street – 111 N. State Street, 7th Floor Culinary Studio 
Join Macy's Culinary Council Chef, Marcus Samuelsson, as he demonstrates how to prepare some of his favorite dishes from his new book, Marcus Off Duty. The demo will also feature delicious samples for guests! While at the store, feel free to explore the latest in cookware and gadgets for your kitchen. Additionally, with any purchase of $35 or more in the Home department, receive a $10 Macy’s gift card, and a copy of Marcus Off Duty, which Chef Samuelsson will sign directly after the event.                                                                                                                                                                   
                                                                                                                                                    
GET GLAM & GET GOING SHOPPING PARTY CELEBRATING SPRING FASHION
Friday, March 12, 2016 – 2 PM
Macy’s State Street – 111 N. State Street
Join Macy’s as they showcase the hottest trends of the season at their spring fashion shopping party, Get Glam & Get Going. The event, hosted by Shai of DrunkonShoes.com, will highlight spring trends and must-haves. Shop and enjoy mini manicures, sounds by a live DJ, and pick a card, any card, at the wall of chance. Plus, let our MyStylist help you find the perfect look and gift for every occasion. It's fast, fun and free!
 
MACY’S ANNUAL FLOWER SHOW - AMERICA THE BEAUTIFUL
March 20 - April 3, 2016
Macy’s State Street – 111 N. State Street, 9th Floor  
Kick-off Spring at Macy’s annual Flower Show on State Street. This year, Macy’s will showcase America the Beautiful, celebrating the splendor of the nation from coast to coast with stunning regional gardens that capture the rocky Maine shores, the sprawling farms of the Midwest, the stunning Pacific coastline and so much more. For all the spectacular details, including Macy’s Bouquet of the Day series and daily special events, visit macys.com/flowershow
 
MACY’S PROM PARTIES
·         Macy’s Woodfield– 1 Woodfield Mall, 2nd Floor
March 19, 2016 – 12 PM
·         Macy’s Old Orchard – 1 Old Orchard Shopping Center, 1st Floor
April 2, 2016 – 1 PM
·         Macy’s Orland Square – 1 Orland Square, 2nd Floor
April 9, 2016 – 1 PM
Join Macy's for the latest looks for prom, from dresses and accessories to shoes, beauty and more. The day will include a fashion show hosted by a surprise guest, mini makeovers, hair tattoos and accessorizing, complimentary sips and sweets, and so much more! Special savings on prom dress purchases the day of the event, plus gifts with purchase will also be offered.
 
 
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Spring Dinners at Claudia – a fine-dining pop-up restaurant from Chef Trevor Teich (Chicago,IL)

 

  Claudia – a fine-dining underground pop-up restaurant from Chef Trevor Teich – is hosting two 8-course dinner seatings featuring a brand new spring menu on Saturday, March 12.

Teich started Claudia – named after his mother – in December 2014. Teich – whose first job in a professional kitchen at age 28 at three-star Michelin L20 under acclaimed chef Laurent Gras – also later worked at one-star Michelin Acadia under chef Ryan McCaskey and at NoMi under chef Ryan LaRoche.

Tickets for the Claudia spring dinners must be purchased via http://www.claudiarestaurant.com
 
. There is a 5pm seating that can accommodate up to 16 guests, and there’s an 8:30pm seating that can accommodate up to 16 guests. Both spring  dinner seatings will be held at a private event space located at 327 N Bell Ave in the Near North Side.

Tickets are $155 each for the 8-course Claudia spring tasting menu. Tax is included in the ticket price but gratuity is not included. Claudia is BYOB and there is no corkage fee. The tasting menu is listed below and it's also on the Claudia website. 

CLAUDIA SPRING MENU
SNACKS ~ uni bon bon, cucumber tonic, tuna and foie gras

KING CRAB ROLL ~ cucumber, soy, yuzu

SNAILS IN THE WOODS ~ truffle, fines herbes
“A DAY AT THE BEACH” (a homage to Heston Blumenthal) ~ spot prawn, kushi oyster
SALMON ~ peas, coconut, ramps, fiddlehead ferns
SQUAB ~ raspberry, black sesame, foie gras 
SPRING LAMB POT-AU-FEU ~ miso consommé, spring vegetables
STRAWBERRY AND CHOCOLATE

Claudia’s social media links are:

 


 
 

Thursday, February 18, 2016

Cheap Trick to Receive Chairman’s Award at Music Biz 2016 (Nashville,TN)

 

Changing the Jerky Game: Think Jerky Launches, Pairing Healthy Jerky with Celebrity Chefs



 
 



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Chefs Laurent Gras, Gale Gand and Matt Troost
partners of Think Jerky
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Changing the Jerky Game: Think Jerky Launches,
Pairing Healthy Jerky with Celebrity Chefs

 
Jerky is the fastest growing snack food in the United States (IRI data). Americans spent $2.8 billion on Think Jerky Lifestyle 2 300 pixels w border.jpgdried meat snacks last year. Jerky is perfect for meeting the increased demand for protein (NPR) and snacking habits amongst millennials. Even with increased sales, there is still a major gap in the market for healthy jerky. Most commercial jerky is loaded with sugar and fillers.

Introducing the game-changer: Think Jerky - the First Healthy Chef-Crafted Jerky!
This line of beef and turkey jerky gives today's consumers what they really want:
  • Grass-fed beef and free-range turkey raised with no added hormones or antibiotics
  • Single-serve bags that have 100 calories, 16 grams of protein and only 6 grams of carbs
  • Gluten-free; nitrite-free; GMO free, Nutrient dense with no fillers and half the salt and sugar as mainstream jerky products
  • Paleo-friendly
  • Made in delicious flavors crafted by health-conscious celebrity chefs:
    • Laurent Gras | Three-Star Michelin Chef
    • Gale Gand | Food Network Host
    • Matt Troost | Farm-to-Table Expert
"Think Jerky brings jerky to a whole new level," said company founder Ricky Hirsch. "We've transformed jerky into a great-tasting sensible lifestyle product that is perfect for people who want to enjoy a protein-rich food that is really healthy. Our fans prefer chefs over scientists, farms over factories and taking the time to think before they eat."

According to Hirsch, women are the fastest growing consumer-at least half of all Think Jerky purchasers-are buying jerky as a healthy snack for themselves and for their children.
Think Jerky sold out within two days of launching this past December and grossed over $100,000 in January's online sales.
A welcome crossover product sold in a variety of retail settings

Think Jerky marble product spread 300 pixels w border.jpgEarly adopters among food retailers include Union Market in New York City as well as Mariano's supermarkets in the Midwest. Fitness clubs offering Think Jerky to their members include the highly regarded East Bank Club, River North Crossfit and South Loop Crossfit in Chicago. Online orders via ThinkJerky.com have been tremendous with an aggressive social media following helping to boost awareness.

"Think Jerky has a vibrant flavor profile and you can taste the freshness and quality of ingredients," said Lisette Campbell from Union Market.
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"Our members are very health conscious, so Think Jerky was a great addition to the Food Shop, our gourmet deli inside East Bank Club," said Carlos Molina, East Bank Club Director of Food and Beverage. "They taste great, they're high in protein, and they're low in calories, so our customers really like them."
Think Jerky appeals to many market segments.
"It's not just for the jerky section," says Hirsch. "The revolutionary Think Jerky also can be found in the natural and health food aisle, grab-and-go section, protein bar counter, craft cocktail department, and front and center at the cash register.
In addition,
  • Bars and restaurants are selling it on menus and chefs are using Think Jerky to enhance recipes
  • Parents seek it out because their kids love it and it's a healthy alternative to snacks with empty calories
  • It's the perfect snack and can be kept in a purse, briefcase or yoga bag.
  • It is an excellent protein to spice up a salad
  • Fitness centers are making it available in their food shops.
  • Members enjoy it as both pre-workout fuel and a post-workout recovery snack.
  • Weight loss enthusiasts like the fact that it is low in carbs, salt and sugar but very high in protein.
Exceptional flavors from celebrity chefs
Think Jerky products packs 300 pixels w border.jpgThink Jerky founder Hirsch partnered with three top chefs to create innovative and flavor-packed jerky recipes, including two-time James Beard award winner and Food Network host, Gale Gand from Chicago; three-star Michelin chef and Food & Wine Best New Chef Laurent Gras from New York, and farm-to-table expert and Baconfest Champion Matt Troost from Chicago. As the product line develops, Hirsch plans to partner with new chefs to create more flavors.
Think Jerky is currently available in four flavors:

  • Sriracha Honey - Made with free-range turkey, gluten-free tamari, brown cane sugar, sriracha mix, honey, onion powder and cayenne pepper (Crafted by chef Gale Gand)
  • Ginger Orange - Made with grass-fed beef, gluten-free tamari, cane sugar, ginger, garlic powder, orange peel, onion powder, sesame seeds and cayenne pepper (Crafted by chef Gale Gand)
  • Sweet Chipotle - Made with grass-fed beef, water, cane sugar, raspberry juice concentrate, sea salt, ancho chili pepper powder, smoked paprika, black pepper and cayenne pepper (Crafted by chef Matt Troost)
  • Thanksgiving - Made with free-range turkey, cranberry juice, dried cranberries, cane sugar, cabernet vinegar, sea salt, black pepper, onion powder, smoked paprika, thyme, sage, garlic powder and marjoram  (Crafted by chef Laurent Gras)

Think Jerky for Retail_300About Think Jerky: for retailers
  • Think Jerky is sold in 4 flavors: Sriracha Honey, Ginger Orange, Sweet Chipotle and Thanksgiving
  • The suggested retail price, and the online consumer price for Think Jerky, is $24.95 for a five-pack of 1.5 oz. bags.
  • Think Jerky is conveniently packaged not just for consumers, but for retailers as well. It comes in custom caddy boxes for display in any section of a store, and makes a great point of sale purchase.
  • Think Jerky is actively seeking new wholesale accounts and distributors who will help the products reach a wider audience.
  • Wholesale customers can request an account and once registered, purchase Think Jerky through the wholesale portal at https://wholesale.thinkjerky.com. The shelf life is one year.
For more information, please contact Think Jerky at hello@thinkjerky.com or by telephone at 312-380-0039. Visit the Think Jerky website at www.thinkjerky.com.

Think Jerky social media links
Web: www.thinkjerky.com
Facebook: www.facebook.com/ThinkJerky
Instagram: https://instagram.com/thinkjerky
YouTube: Chef Laurent Gras' Spring Salad with Think Jerky
YouTube: Chef Matt Troost Beef Burrito with Think Jerky
YouTube: Making Think Jerky with Chef Gale Gand

About Ricky Hirsch
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Ricky Hirsch is the creator and founding partner of Think Jerky. Originally born and raised in Highland Park, IL. Hirsch is deeply rooted in Chicago with a love for its culinary community. After graduating from the University of Michigan, he ventured to New York to work in finance. He bought his first company in 2006, which he sold to travel the world in 2008. Upon returning from his adventures abroad, he worked for himself trading equities, while also considering how to expand into the field he loves: food. In 2013, he followed his passion and founded Think Jerky, partnering with nationally and locally renowned chefs to create a sustainable, delicious, and healthy chef-crafted jerky.
 
 






 

Wednesday, February 17, 2016

One Woman Three Men Introduces Modern Love Exercise - A Radical New Approach to Dating and Romance

Tuesday, February 16, 2016

February at The Conservation Center (Chicago,IL)