Where Chicago meets Germany: German American Fest

During the weekend of September 10-12th, Lincoln Square will be swarmed with Chicago-ites from all over the city as well as out of towners who will be glad they picked this weekend in September to visit. Similar to Maifest, which kicks off the summer, German American Festival is a way to celebrate the end of Summer and welcome the start of Fall. Whether its a pretzel you fancy, polka music, sauerkraut, or a gigantic beer stein, the German American Festival is always an enjoyable time and a way to see Lincoln Square at its most authentic (Where everyone, and I mean everyone, is German!).

The event takes place just steps away from the Western Brown line stop. Just look for the people waving little German flags and hats that resemble Peter Pan. The Fest kicks off on September 10th from 5:00 p.m.-11:00p.m. Then September 11th from 12:00 p.m.-11:00 p.m. and concludes on September 12th from 12:00 p.m.-10:00 p.m. Admission is free which allows anyone and everyone to enjoy the sites and sounds of the festival, however food and drinks must be purchased by tickets. This year the festival is celebrating its 90th year of German fun! So make sure to stop by, grab a brat, drink some beer and get ready to boogy down with an electric accordion.

Visit http://www.germanday.com for more info

Work the Wok

Mix an assortment of the Farmer's Market veggies to create a tasty chicken stir-fry meal in under 20 minutes!

Ingredients:

1 Tablespoon Sesame Oil

1 Tablespoon minced garlic

1 Tablespoon minced ginger

1 Tablespoon minced scallions

1 pound of boneless, skinless, chicken breasts, sliced into strips (also frozen strips will work to)

1 cup broccoli spears

1 cup string carrots

1/2 pound green beans, chopped

1/2 red pepper strips

1 cup quartered button mushrooms

3 heads of baby bok choy, chopped

*Add your own favorite veggie to the stir-fry

Low sodium teriyaki sauce

Directions:

1. Heat the oil in the wok over high heat. Add garlic, ginger, and scallions. Cook until aromatic, about 2 minutes

2. Add the chicken. Saute until the edges are brown about 3 to 4 minutes

3. Add broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes until the vegetables begin to become tender

4. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and the vegetables are done to your likeness

5. Taste and adjust seasonings. Serve immediately

Find this and other delicious recipes at http://www.foodnetwork.com

Jaw Potato-August 19th

When else can you hear Tangled up in Blue by Bob Dylan to Yellow from Coldplay to Save the Last Dance for Me, Jessica by the Allman Brother's? Nope, it's not the radio; it's Chicago's Jaw Dropping Jam Band Jaw Potato who will be performing this Thursday at 6:30. With the combination of Mike Zatezalo on Guitar and vocals, David Goldman on violin, Adam Krause on bass, Mike Jeffers on drums and Alex Grimes on Guitar, this cover/jam band is sure to please audiences. Because of their fun and popular covers, the crowd is always moving and singing along. However, they keep audiences on their toes by performing song that might not ordinarily be sung by your everyday jam band. Some of the bands that Jaw Potato covers are Bob Marley, John Mayer, Jimi Hendrix, Van Morrison, Oasis, and the Beatles. Recently, Jaw Potato has been described as "some of Chicago's finest musicians that utilize their extensive musical backgrounds and unique instrumentation to put new twists on familiar tunes making their performance different each time".

The bands myspace has a link to a live performance so take a listen! http://www.myspace.com/jawpotato

It seems as if Lincoln Square is in for a fun treat of familiar songs to sing along to with Jaw Potato this week in the square!

A Great Form of Fungus

Fungus often has a bad reputation but mushrooms are a tasty and versatile food that goes great in summer recipes and is easily found at the Lincoln Square Farmer's Market. They can be steamed, grilled or raw. This week pick up some mushrooms and try them in a delicious marinade to put with a grilled steak.

Ingredients:
1 cup dry Cabernet Sauvignon
2/3 cup finely chopped onion
1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish
1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil leaves, plus sprigs for garnish
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 New York strip steaks, 1 1/2 to 2 inches thick
4 large portobello mushrooms

Directions:
1. Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
2. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
Preheat a grill to high heat.
3. Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.

4. Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil.
5. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.

Try this and other recipes at http://www.foodnetwork.com

Typhanie Monique-August 12th

They say she is Chicago's next major jazz artist to take flight, and we are lucky enough to have her in Gidding's Plaza this Thursday night at 6:30. Typhanie Monique has done her homework when it comes to genres and inspirations to draw from for her own sound, lyrics and performance. She is versed in Jazz, Funk, Hip-hop, Pop and Improvisation. Her voice has been compared to a modern-day Sarah Vaughan with traces of Lena Horne and Diana Krall. Monique has played in Jazz venues across the city as well as in neighboring cities jazz festivals and venues. According to her website, she is planning on collaborating with other singers, songwriters and musicians as well as continuing to break through gender barriers that many female Jazz musicians face. Monique is accompanied by her right hand man, Neal Alger on guitar whom she continues to collaborate with and has recorded two CDs with: Intrinsic, and Yuletide Groove. One of her songs, Smile, was even nominated nominated in the preliminary voting round for a Grammy in the Best Jazz Vocal Album category. We cannot wait to have this Chicago Jazz Star in the square!