Feb 032017
 

HARD ROCK CAFE CHICAGO GETS SHAMROCKED FOR ST. PATRICK’S DAY CELEBRATION | CHICAGO PR

Weekend Event with Live Music Performances, Family-Friendly Entertainment,
Food Specials & Green Beer!

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As the city dies the river green in annual tradition, Hard Rock Cafe Chicago invites revelers to ring in the luck of the Irish on Friday, March 10 and Saturday, March 11, for the ninth annual Get ShamROCKED bash. The free St. Patrick’s Day celebration features live music, bagpipe performances, activities for the whole family, Irish fare, green beer and more.

The event will raise funds and awareness for Misericordia, a Chicago-based non-profit organization that provides a continuum of care for 600 children and adults with developmental disabilities, many of whom are physically challenged.

On Friday, March 10 from 8-10 p.m., kick off the weekend with Hard Rock Cafe Chicago’s Get ShamROCKED preview party hosted in the cafe parking lot. Guests will sip on libations under Hard Rock’s heated tent as they dance to live music from The Hat Guys.

On Saturday, March 11, celebrate with live music from The Hat Guys, bagpipe performances from the Chicago Pipe Band and The Shannon Rivers; plus participate in family-friendly entertainment like face painting, balloon artists and more! Enjoy Irish fare and Hard Rock Cafe classics like Corned Beef Sandwiches, Brats with Sauerkraut, Chili, Hard Rock’s Legendary Cheeseburger and Hamburger, Walking Tacos and Lucky Charm Marshmallow Squares.

Adults can also celebrate with libations including Green Beer, Irish coffee, Bloody Mary’s, festive Jell-O Shots and Irish Car Bombs. Guests are also welcome to dine in Hard Rock’s cafe to enjoy regular menu items.

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In the press:

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Mar 302015
 

As spring approaches and the snow starts to melt away, Long Grove was budding with exciting opportunities.

Ice Meltin’ Blues Weekend

Melt your winter blues away at the Village Tavern (135 Old McHenry Road), Illinois’s oldest operating tavern/restaurant, as they hosted a weekend of live blues music during the annual Ice Meltin’ Blues on March 7 and 8. Studebaker John and the Hawks hosted the opening lunch, Saturday, March 7, from Noon to 4 p.m. while Demetria Taylor Blues Band hosted two dinner shows from 6 -7:30 p.m. and 8:30-10 p.m. Sunday, March 8, the Rockin’ Johnny Blues Band, featuring Mary Lane, performed live from 1-5 p.m.

LG March Madness Blog 1

Attendees also got to take advantage of 30 percent off breakfast specials at the Long Grove Café (235 Robert Parker Coffin Rd) all weekend long from 9-11 a.m, plus had the opportunity to sip on beverages and enjoy relaxing blues music with a beautiful view.

St. Patrick’s Day in Long Grove

Visitors celebrated St. Patrick’s Day, by picking up special gifts from Long Grove’s Irish specialty shops. Paddy’s on the Square offers music, clothing and gift items from Ireland, while the Irish Boutique (434 Robert Parker Coffin Rd.) is home to a selection of Irish-made jewelry, English and Irish foods, Waterford Crystal and Belleek China.

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Everything Irish in March Workshop Series began on March 5 in Long Grove.  The Rivellino School of Art (216 Robert Parker Coffin Rd.), in partnership with Paddy’s on the Square (228 Robert Parker Coffin Rd.). A total of six classes ran from March 5 thru March 21. Four of the six classes were adult-only. Two, of those four, were BYOB. There was also one class, suitable for all ages and one parent / child workshop. Prices ranged from $20 – $50 dollars.

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On Saturday, March 7, Paddy’s on the Square and Beans & Leaves Coffee & Tea Café (320 Old McHenry Road) hosted their first Irish Soda Bread Baking Competition. Participants were invited to bake their own soda bread at home and drop it off at either Paddy’s on the Square or Beans & Leaves before 1 p.m. on March 7. After submission, the eligible soda breads were sampled by the public and guests had the chance to vote on their favorite from 2:00-3:30 pm. The first place participant received a $40 certificate to Paddy’s on the Square and $10 to Beans & Leaves, second place took home $25 to Paddy’s on the Square and $10 to Beans & Leaves and third place received $20 to spend at Paddy’s on the Square and $5 to Beans & Leaves. Call Paddy’s on the Square at (847) 634-0339 or Beans & Leaves at (847) 821-0011 for more information.

The McNulty Irish Dancers performed at Paddy’s on the Square on Saturday, March 7 and Saturday, March 14 from 2:00-3:00 p.m.

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Guest topped off their celebrations by visiting the Village Tavern (135 Old McHenry Road) on Saturday, March 14 for a St. Patrick’s Party with R. J. Express, live music from 6:30-10:30 p.m. Guests also enjoyed traditional corned beef & cabbage washed down with green beer!

 

March Madness

Long Grove Cafe (235 Robert Parker Coffin Rd.) celebrated the battle of college basketball, March Madness, all month by offering 30 percent off all “Dine In” food items.

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 NOW IS THE PERFECT TIME

Never before has there been a better time to conduct business in Long Grove. Recent retirements by merchants and landlords have made prominent spaces available for lease, sale, or development for the first time in 30 years. These spaces are suitable for the smallest of boutique style businesses to more established businesses looking to expand, and for fast casual dining to restaurants seating 50 and more. For more information on Downtown Long Grove and local merchants visit www.visitlonggrove.com or call the Visitor’s Information Center at 847.634.0888

Mar 062012
 
Corned Beef & Cabbage

Corned Beef & Cabbage

Did you know that Corned Beef and Cabbage recipes are the number one searched item on St. Patrick’s Day?

Don’t let last year’s Thanksgiving and Christmas dinner mishaps haunt you, because this year the luck of the Irish is on your side!

Thanks to seasoned chef Victor Newgren, Molise PR client Lawry’s The Prime Rib has the perfect Corned Beef and Cabbage recipe for you on this brightly spirited day!

Corned Beef and Cabbage

Ingredients:

5 lb.             Vienna Corned Beef Brisket
2 gal.           Water
1 gal.            Beef Stock
1 ea.             Cinnamon Stick
1 T                Yellow Mustard Seed
1 tsp.            Black Peppercorns (whole)
2 ea.             Cloves
1 T                Whole Allspice
3 ea.             Juniper Berry
2 ea.             Bay Leaves (fresh or dried)
1 ea.              Spanish Onion (cut in half)
3 ea.              Celery Stalks (cut in half)
2 ea.              Large Carrots (cut in half)
3 ea.              Whole Green Cabbage Heads (cut into quarters)
1 lb.               Baby Carrots
1 lb.               Small Red Skin Potatoes

Preparation:

  • Place all spices in cheesecloth, tie into a bundle with a string
  • In large, oversized pot: Add water, beef stock, brisket, spice bundle, Spanish onion, celery and the 2 cut up, large  carrots
  • Bring to a boil, reduce heat and simmer for 1 ½ hours
  • Add the cabbage and cook an additional 30 minutes
  • Add the red skin potatoes and cook an additional 45 minutes
  • Add the baby carrots and cook an additional 15 minutes
  • You will know it is done, when you can easily pierce the brisket with a meat fork and it is tender

 

And if cooking isn’t your style, head over to Lawry’s The Prime Rib at 100 E. Ontario St. in the historic McCormick Mansion. Lawry’s will offer a traditional Irish feast, accompanied in the evening by a strolling visit from The Shannon Rovers, on Saturday, March 17.

Lunch at Lawry’s Ale & Sandwich Bar includes Corned Beef and Cabbage, Horseradish Sauce, Boiled Potatoes, $17 plus tax and gratuity.

Lawry’s festive, annual St. Patrick’s Day dinner will feature the Spinning Bowl “Green” Salad, Corned Beef and Cabbage, Horseradish Sauce, Boiled Potatoes, $30 plus tax and gratuity; and as a special treat, The Shannon Rovers Irish Bagpipe Band will drop by to entertain evening dinner guests with the sights and sounds of Ireland.  A cultural fixture in the Chicagoland area for over 75 years, The Shannon Rovers will enliven spirited gaels of all ages.

To make a reservation call Lawry’s at (312) 787-5000.  For more information visit www.LawrysOnline.com.

 

Mar 082011
 

 

Corned Beef & Cabbage

Corned Beef & Cabbage

Yesterday, March 7th, Molise PR accompanied Chef Victor Newgren of Lawry’s the Prime Rib while he cooked for hungry guests at the Flower & Garden Show at Navy Pier.  Over 250 show-goers took a break from perusing the petunias and browsing the bulbs to watch Chef Victor whip up a St. Patrick’s Day feast of corned beef and cabbage (recipe below) and then a yummy breakfast of corned beef hash, brioche toast and a sunny-side-up egg.

Volunteers handed out samples, while Chef kept the crowd enraptured with stories from his days as an up-and-coming culinary student.  One especially funny anecdote included a corned beef-craving Sen. Ted Kennedy, to whom Chef Newgren accidentally denied his hash only to find out later who the mystery man was.  Long story short, in lieu of the corned beef hash, he made him an omelet which, he said, Mr. Kennedy loved so much he declared it the “best he had ever had” and indulged in a second helping.

Corned Beef and Cabbage

Ingredients:

5 lb.             Vienna Corned Beef Brisket

2 gal.            Water

1 gal.            Beef Stock

1 ea.            Cinnamon Stick

1 T            Yellow Mustard Seed

1 tsp.            Black Peppercorns (whole)

2 ea.            Cloves

1 T            Whole Allspice

3 ea.            Juniper Berry

2 ea.            Bay Leaves (fresh or dried)

1 ea.            Spanish Onion (cut in half)

3 ea.            Celery Stalks (cut in half)

2 ea.            Large Carrots (cut in half)

3 ea.            Whole Green Cabbage Heads (cut into quarters)

1 lb.             Baby Carrots

1 lb.             Small Red Skin Potatoes

Preparation:

  • Place all spices in cheesecloth, tie into a bundle with a string
  • In large, oversized pot: Add water, beef stock, brisket, spice bundle, Spanish onion, celery and the 2 cut up, large  carrots
  • Bring to a boil, reduce heat and simmer for 1 ½ hours
  • Add the cabbage and cook an additional 30 minutes
  • Add the red skin potatoes and cook an additional 45 minutes
  • Add the baby carrots and cook an additional 15 minutes
  • You will know it is done, when you can easily pierce the brisket with a meat fork and it is tender

Horseradish Cream Sauce

Ingredients:

2 Qt.            Half and Half

1 ea.            Large Spanish Onion (diced)

5 ea.            Sprigs of Fresh Thyme

1 ea.            Bay Leaf (dried or fresh)

½ tsp.            Black Peppercorns (whole)

4 oz.            White Wine

1 T            Butter

1 ea.            Fresh Horseradish Root (finely grated)

Roux Ingredients:

(used as a thickening agent)

3 oz.            Butter

3 oz.            All Purpose Flour

Sauce Preparation:

  • In large saucepan, melt 1 T butter over low heat, and sauté onions until translucent
  • Add herbs and white wine, reduce until most liquid has evaporated
  • Add half and half, simmer over low heat for 1 hour

Making Roux:

  • In a small saute pan, melt the 3 oz. of butter over a low heat
  • Stir in flour and continue stirring until the roux thickens, is beginning to turn lightly brown, and has a slightly nutty taste
  • Into a new pot, strain the reduced half and half  mixture, through a sieve
  • Bring to a boil and immediately add the roux, slowly, stirring continuously
  • Cook on low, until the liquid has thickened
  • Take off heat
  • Add grated horseradish, to taste

To Serve:

    1. Slice meat, against the grain
    2. On each plate, place some drained vegetables in the center
    3. Lay 4-5 slices of corned beef brisket over the vegetables
    4. Place a cabbage quarter next to the beef along with some red skin potatoes
    5. Drizzle horseradish sauce over the meat and around the plate
    6. ENJOY!

Recipes by Lawry’s Executive Chef Victor Newgren