Glen Prarie
October 29, 2009
Glen Prarie
With restaurants’ new focus on environmentally friendly practices and farm-to-table foods, Glen Prairie is on the cutting edge of these new eco-friendly trends. Incorporating dishes of seasonally inspired contemporary American cuisine prepared by Chef Daniel Ovanin, Glen Prairie is turning out quality cuisine in the suburbs of Chicago. The team of Glen Prairie visits local farmers’ markets several times each week to select the freshest ingredients to use in the kitchen. Emphasizing simple and flavorful preparations of locally sourced meats and fish as much as possible in their salads, soups, pastas and entrees, Glen Prairie highlights the flavor of their quality ingredients.
The reasonable prices of their breakfast, lunch, and dinner menus make Glen Prairie into not just a special occasion restaurant but rather a neighborhood gem and fit for foodies. Entrée prices average around $20 for dishes such as their chervil crusted Wisconsin northern pike with mac ‘n’ cheese and sautéed green beans. Portions are hearty and offer great value and quality preparation under the guidance of executive chef Daniel Ovanin.
Featuring hardwood floors, stone, and earth tones, Glen Prairie has created a warm and inviting atmosphere for serving either from their menu or from their monthly prix fixe 3 course meals. With an all American wine list that is reasonably priced and a signature cocktail menu, they round out the experience and make Glen Prairie a complete destination restaurant and bar.
The Crowne Plaza Glen Ellyn-Lombard has a restaurant that’s garnering a great reputation in addition to previous awards, such as being recognized as one of Chicago Magazine’s Best New Restaurants of 2009. The recipe below is a great example of chef Ovanin’s twists on classic recipes and preparations based on local produce and creative execution. Recipes such as this have helped to make Glen Prairie one of the Chicago-land’s hot new restaurants. Located only about 30 miles west of Chicago, the 40 minute drive to Glen Prairie is getting recognition as a destination restaurant in the suburbs and is worth the drive.
Calamarata Pasta with Sunflower Seed-and-Basil Pesto Yield
4 servings
3 tbsp. Olive oil
1/2 pt. Red grape tomatoes
1/2 pt. Yellow grape tomatoes
2tsp. Shallots, minced
2 tsp. Garlic, minced
4 oz. White wine
8 oz. Sunflower Seed-and-Basil Pesto, recipe below
1 lb. Calamarata pasta (large pasta rings,) cooked
1 oz. Pepato cheese (semi-soft cheese studded with peppercorns)
1 oz. Basil, chiffonade
Sunflower Seed-and-Basil Pesto Yield
8 servings
1 cup Sunflower seeds
8 oz. Basil leaves
4 oz. Parmesan cheese, grated
1 tbsp. Garlic, chopped
to taste Salt and pepper
8oz Extra virgin olive oil
With restaurants’ new focus on environmentally friendly practices and farm-to-table foods, Glen Prairie is on the cutting edge of these new eco-friendly trends. Incorporating dishes of seasonally inspired contemporary American cuisine prepared by Chef Daniel Ovanin, Glen Prairie is turning out quality cuisine in the suburbs of Chicago. The team of Glen Prairie visits local farmers’ markets several times each week to select the freshest ingredients to use in the kitchen. Emphasizing simple and flavorful preparations of locally sourced meats and fish as much as possible in their salads, soups, pastas and entrees, Glen Prairie highlights the flavor of their quality ingredients.
The reasonable prices of their breakfast, lunch, and dinner menus make Glen Prairie into not just a special occasion restaurant but rather a neighborhood gem and fit for foodies. Entrée prices average around $20 for dishes such as their chervil crusted Wisconsin northern pike with mac ‘n’ cheese and sautéed green beans. Portions are hearty and offer great value and quality preparation under the guidance of executive chef Daniel Ovanin.
Featuring hardwood floors, stone, and earth tones, Glen Prairie has created a warm and inviting atmosphere for serving either from their menu or from their monthly prix fixe 3 course meals. With an all American wine list that is reasonably priced and a signature cocktail menu, they round out the experience and make Glen Prairie a complete destination restaurant and bar.
The Crowne Plaza Glen Ellyn-Lombard has a restaurant that’s garnering a great reputation in addition to previous awards, such as being recognized as one of Chicago Magazine’s Best New Restaurants of 2009. The recipe below is a great example of chef Ovanin’s twists on classic recipes and preparations based on local produce and creative execution. Recipes such as this have helped to make Glen Prairie one of the Chicago-land’s hot new restaurants. Located only about 30 miles west of Chicago, the 40 minute drive to Glen Prairie is getting recognition as a destination restaurant in the suburbs and is worth the drive.
Calamarata Pasta with Sunflower Seed-and-Basil Pesto Yield
4 servings
3 tbsp. Olive oil
1/2 pt. Red grape tomatoes
1/2 pt. Yellow grape tomatoes
2tsp. Shallots, minced
2 tsp. Garlic, minced
4 oz. White wine
8 oz. Sunflower Seed-and-Basil Pesto, recipe below
1 lb. Calamarata pasta (large pasta rings,) cooked
1 oz. Pepato cheese (semi-soft cheese studded with peppercorns)
1 oz. Basil, chiffonade
- Heat olive oil in large sauté pan; sauté tomatoes until slightly seared.
- Add shallots and garlic; sauté for 30 seconds. Add wine; cook 2 minutes.
- Add pesto; stir in pasta.
- To serve, divide pasta among 4 large bowls; top with Pepato cheese and basil.
Sunflower Seed-and-Basil Pesto Yield
8 servings
1 cup Sunflower seeds
8 oz. Basil leaves
4 oz. Parmesan cheese, grated
1 tbsp. Garlic, chopped
to taste Salt and pepper
8oz Extra virgin olive oil
- Toast sunflower seeds at 350 degrees for 5 minutes; do not burn. Cool slightly.
- In food processor, combine basil, sunflower seeds, parmesan cheese, garlic, salt and pepper; purée into fine paste.
- With processor on, slowly add olive oil in steady stream. Season to taste.
|