Glen Prarie
October 29, 2009 Filed in: Recipes
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.
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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.
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Topolobampo
Topolobampo
Topolobampo is Rick Bayless’ sister restaurant to XOCO and Frontera Grill; Frontera being the now 22-year-old acclaimed Mexican restaurant of Chicago. While Frontera opened in 1987, Topolobampo opened only 2 years later in 1989 after Bayless was awarded Food and Wine Magazine’s “Best New Chef of the Year” in 1988. Continuing to receive awards for both of the adjacent restaurants has kept Frontera Grill and Topolobampo two of Chicago’s hottest dining spots.
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