Category Archives: Going Green
Cooking with Chef Tong August 5th
COOKING WITH CHEF TONG!
expertise as he presents a cooking demonstration featuring locally
produced seasonal ingredients offered by the Green City Market
The demonstration is on Saturday, August 5, 2017 at 10:30 a.m.
between Clark and Stockton Drive (approximately 1817 N. Clark).
The story behind the Market….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. In 2008, the Green City Market became year round, remaining open November-April, first in the Lincoln Park Zoo and now in The Peggy Notebaert Nature Museum.
The message has come through loud and clear: Chicago wants and needs a year round farmers market and, most importantly, one that supports local farmers and sustainable agricultural practices. The Market continues to experience crowds of over 175,000 visitors per year. 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 farmers market. Industry leader Alice Waters calls it “the best sustainable market in the country.”
Green City Market showcases sustainable practices and is proud to be the first farmers market in the country to require all of its farmers to be certified by a nationally recognized 3rd party agency. Our farmers preserve the land and their growing practices make Green City Market a vital food and environmental enterprise.
Green City Market’s incredible momentum comes from our broad base of support, including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. By supporting local artisan farmers and producers Green City Market increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.
What is…What Are Those things in Lake Michigan?
Is that a cruise ship out there?
Is that the new Cirque du Soliel out there?
Water cribs are offshore structures that collect water from close to the bottom of a lake to supply a pumping station onshore.
The name crib is derived from the function of the structure—to surround and protect the intake shaft.
Cities supplied with drinking water collected by water cribs include Chicago, Illinois; Cleveland, Ohio; Buffalo, New York; Oregon, Ohio; Toledo, Ohio;and Monroe County, Michigan.
The water cribs in Chicago are structures built to house and protect offshore water intakes used to supply the City of Chicago with drinking water from Lake Michigan. Water is collected and transported through tunnels located close to 200 feet beneath the lake, varying in shape from circular to oval, and ranging in diameter from 10 to 20 feet.
The tunnels lead from the cribs to one of two water purification plants located onshore, the Jardine Water Purification Plant (the world’s largest) and the South Water Purification Plant, where the water is then treated before being pumped to all parts of the city as well as 118 suburbs.
The city has had nine permanent cribs of which six are still standing and two are in active use.
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Cooking Class $10 @ Whole Foods
GET A TASTE OF SPRING WITH CHEF CHRISTOPHER TONG OF MY PRIVATE CHEF
AT THE WHOLE FOODS MARKET-LINCOLN PARK COOKING SCHOOL, CHICAGO
Chicagoans appreciate when the calendar turns the corner toward spring. Celebrate spring and attend a cooking demonstration hosted by the popular Chef Chris Tong, of the upscale Chicago-based private gourmet dining service, My Private Chef.
He will present some delicious recipes perfect for spring entertaining. The cooking class is on the mezzanine level in the on-site classroom at the Whole Foods Market in Lincoln Park, 1550 North Kingsbury, Chicago. It will be held on Monday, April 11 from 7pm-8:30pm. The cost is $10.00 per person.
People who are casual cooks or lovers of gourmet food get to ask questions, discuss preparation, and come away with fabulous recipes that you can try at home. Chef Chris will provide tips on shopping
for the finest ingredients. And, everyone gets to have a taste!
Chef Tong’s Spring menu features:
Fresh Pea Soup, Crème Fraiche and Chives
Sautéed Pork Tenderloin, Red Beet and Heirloom Carrot Salad with Soy-Ginger Vinaigrette
and Jasmine Rice
Fresh Strawberries, Champagne Sabayon
Advance registration is requested to reserve your place in the class.
To register for the class, call Whole Foods Market, Lincoln Park at 312.587.0648
or sign up at the Customer Service Desk. Credit card payment will hold your place for the class.
My Private Chef is enjoying popularity as one of Chicago’s favorite private gourmet dining services. Trained in European-style fine cuisine, Chef Tong established his reputation at fine restaurants and hotels in Florida, California, and Chicago. Now he has adapted his impressive skills to the world of private entertaining. My Private Chef offers enticing cuisine for a wide range of events, from intimate dinners to weddings to corporate parties.
Chef Chris says: “Every event is different and I’ve met some wonderful people including many celebrities.
Being part of very special occasions makes my work worthwhile. I also love conducting cooking demonstrations where I get the feeling that audience members will go home and try some new dishes!”
For more information about My Private Chef, contact Event Services at 773.370.8131
or visit our web site: www.myprivatechef.net
Gov. Rauner wants to sell and demolish James R. Thompson Center
The James R. Thompson Center, opened in 1985, is looking at a future of not being around, if Governor Bruce Rauner has his way. He wants a public auction to sell the property for cash by the close of 2016.
At 17 stories, the 980,000 s.f. open-air atrium has been criticized for excess noise and granite slabs that have fallen out. – Not a good use of space – but very beautiful!
The Tribune reports some compelling financial incentives to move on from this 30-year-old building: Governor Rauner stated that the current building has $100 million in deferred maintenance costs–while a new structure could bring in about $20 million annually to the city and public schools. And approximately 2,200 government workers would be relocated to other properties in the city or Springfield, further sparing $6-12 million from taxpayers per year.
The building, which is three decades old, certainly could use a good fix-up. The state has not maintained any part of it very well, nor has anybody thought to renovate it so that it can answer to today’s office standards and technology. The retail spaces have gone down market. The building’s style does not help: With curves that cascade down toward the street, vivid colors, and the screen of a notional arcade that peels off the main space to help define the plaza, the Thompson Center is a postmodern anomaly in the Loop’s grid.
Cooking in the Gardens Sept 27
Fresh Menu Ideas with a
Latin Flare at
Chicago Botanic Garden Sponsored
By Food Network Magazine
Foodies and their friends will be flocking to the Chicago Botanic Garden’s Regenstein Fruit & Vegetable Garden for this day of great tastes and gorgeous presentations.
Chef Christopher Tong of My Private Chef, one of Chicagoland’s most versatile Chefs, will share one of his favorite recipes at Chicago Botanic Garden’s popular annual Garden Chef Series sponsored by Food Network Magazine.
He will make a delicious Chimichurri Shrimp and create a savoury lime basil sangria to compliment the dish.
Chef Tong will appear on Sunday, September 27 at 1:30 and 2:30 p.m. in the Regenstein Fruit & Vegetable Garden, Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe, Illinois.
Chef Tong will give tips on ingredients, and serving. And, everyone gets to have a taste! Seating is limited and on a first-come, first served basis.
Admission to the Chicago Botanic Garden and Garden Chef Series is FREE. For more information about this Garden Chef Series event and parking fees, call 847.835.5440 or visit www.chicagobotanic.org.
My Private Chef is enjoying popularity as one of Chicago’s favorite private gourmet dining services. Trained in European-style fine cuisine, Chef Tong established his reputation at fine restaurants and hotels in Florida, California, and Chicago. Now he has adapted his impressive skills to the world of private entertaining. My Private Chef offers enticing cuisine for a wide range of events, from intimate dinners to weddings to corporate parties.
For more information about My Private Chef, contact Event Services at 773.370.8131 or visit our web site: www.myprivatechef.net
FREE Cooking Demo August 26th
Chef Christopher Tong, of My Private Chef, will share his culinary
expertise as he presents a cooking demonstration featuring locally
produced seasonal ingredients offered by the Green City Market. The
demonstration is on Wednesday, August 26, 2015 at 10:30 a.m.
able to taste it on the spot.
between Clark and Stockton Drive (approximately 1750 N. Clark).
Mothers Day Contest
Countdown to Mother’s Day!
Very seldom in life do we meet people with such amazing gifts that we are left stunned. Earnestine Robinson is one of those rare people. She is able to create music so intricate, many consider it impossible to do without a background in music. Despite no formal music training, with her faith and family, she rises from humble southern roots to become an unlikely composer of classical music that takes her all the way to Carnegie Hall and to a world premiere in Europe.
Earnestine does not question her source. She trusts God to guide her and just continues to create extraordinary music that has taken her all the way to Carnegie Hall three times.
While some stories are interesting and others explore and push the reader to think, it is usually the inspirational stories that touch the soul. Her book “Driven by Faith” is a “must-read” for anyone who has struggled to answer the question, “Why am I here?”
Earnestine’s gift is more than just creating some of the most beautiful music you will ever hear. It’s also about family, faith and giving back. To this end, Earnestine and her family are holding a contest, one that could include you and your mother.
Join us for this very unique “Countdown to Mother’s Day!”
1. Submit in 500 words or less your special Mother’s Day story.It can be funny, sentimental, bold or all of these and more. Submit HERE.
2. Each day, prior to Mother’s Day, come back and share special thoughts you have on the upcoming special day on Earnestine’s timeline on Facebook.
3. Share your thoughts with all your friends.
The first 100 people to actively post on Earnestine’s timeline will win the opportunity to participate in a special live, online Earnestine Robinson Master Class. She will discuss and take questions on how to find your purpose and the role of faith in reaching your destiny.
On Mother’s Day, three winners will be chosen and each receive a $100 gift card from Amazon and a copy of Earnestine’s book “Driven By Faith”. Each of the stories will be posted on Earnestine’s Facebook page.
Make this your best Mother’s Day ever!
The Best Dog Poop Bags In the World – Are from Chicago!
PoopBags.com is home of the best rated biodegradable dog waste bags on
Earth! Based in Chicago, PoopBags has helped to reduce Carbon Paw Prints
since 2003.
EVEN PRESIDENT OBAMA uses them!
First, let’s discuss the ramifications of dog waste and plastic:
– 4 million tons: It is estimated that dog owners do not collect over 4 million tons of dog waste annually.
– 20-30% of all pollutants in waterways attributed to dog waste:
Pollutants originating from rainwater run-off via sewer systems, and
dogs pooping near watersheds or beaches. Overall, it is believed dog
waste is third or fourth on the list of contributors to bacteria in
contaminated waters.
– 4th highest generated waste: Plastics are the fourth highest
generated waste in the U.S., originate from petroleum which is
non-renewable, do not biodegrade, and take thousands of years to break
down. Paper, yard trimmings, and food scraps are the top three
generated. However, all of them come from renewable resources.
– Plastics are the least recycled with a 6.9% recovery rate. In 2006,
the U.S. produced 29.5 million tons of plastic and only recycled 2.04
million tons.
Now, let’s get back to why you should use dog waste bags from PoopBags.com:
Various plastic bag manufacturers probably use the term
“biodegradability” – shall we say – loosely and lightly. The ASTM
specifications that PoopBags.com adhere to puts a kibosh on all of that.
Basically, the specifications requires that the material is fully
tested to ensure that it will degrade in a timely manner, and that no
large plastic fragments should remain.
Even This kid knows where to buy them!
