When Peggy Maglaris Kopley's husband was diagnosed with stage four Lymphoma, she used the news as the catalyst to cleaning up her family's diet with organic foods, as mentioned by "190 North". Even as her husband fought his way into remission, Peggy continued her foray into the world of organic eating and green living. The two passions became the inspiration for her contemporary American restaurant, Prasino, which has gained praise from the pages of_Time Out Chicago_and_Chicago Magazine_ and the screens of ABC7 and WGN. And to ensure both locations live up to their name—Prasino means "green" in Greek"—Peggy and her team, who are trained in organic standards, craft fresh breakfast, lunch, and dinner entrees including a pretzel bun eggs benedict and chorizo seitan tacos, using locally-sourced and organic ingredients. The chic restaurant's farm-to-table ethos is further supported in their efforts to work with ranchers and farmers, including partnerships with Niman Ranch and Knutson's Country Harvest, who practice sustainable living by treating their livestock humanely and ensuring their meats are antibiotic- and hormone-free. The eco-friendly vibe carries over into a line-up of specialty beverages, from Goose Island brews to cocktails infused with fruits and vegetables, as well as each restaurant's eco-friendly design, complete with reclaimed wood furnishings, energy efficient appliances, and robot waiters who are fueled by sweet compliments.
Today Kama owner and chef Vikram Singh cooks his internationally influenced Indian cuisine with a goal to give diners an experience that stimulates all the senses. Perhaps that calculated idea came from his background in mathematics and engineering. Or perhaps it came from his father, a renowned chef in India whose cuisine has impressed King Abdullah of Jordan and former German chancellor Helmut Kohl. After a successful career working with numbers, Vikram and his wife opened Kama to bring the local area an inspired, unique Indian menu?and one that would certainly meet his father?s inimitable standards.
Chef Singh actually draws on four decades of experience crafting his made-from-scratch sauces, homemade paneer, and spicy lamb dishes. To keep things interesting, he engages American, French, and Chinese traditions as he invents entrees such as tamarind-glazed baby back ribs and lamb tacos. But he isn?t the only one creating new tastes under his roof. Kama?s bartenders mix cocktails with fresh-squeezed juices and spike martinis with unconventional flavors such as cucumber, cinnamon, and rosemary. The restaurant recently received a 2014 Michelin Bib Gourmand award, given to the guide's favorite spots for high-quality cuisine at good value.
The Chicago White Sox have some truly dedicated fans. In 1994, the team decided to reach out to the youngsters who worshipped their footwear. They sought to provide kids with the same conditioning and training they honed their skills with, so they started a sports-training summer camp. In a mere seven years, demand for the trainers' services necessitated that the program conduct year-round sessions in all types of sports, and the Bulls/Sox Academy was born.
Taught by the trainers who spend their life making sure that the Sox and Bulls are ready to hit the field or court, Bulls/Sox Academy's lessons bring professional techniques to aspiring athletes. Baseball programs teach functional speed movements for high-speed base stealing and help kids build the upper-body strength to knock balls out of the park and through the windshield of their least favorite neighbor's minivan. The basketball course divvies up training between shooting, skills, and defensive play. The fast-pitch softball teachers—both former professional players and longtime coaches—arm students to beat back high-velocity pitches without hurting the ball's feelings.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Bella Bacinos owner Linda Bacin has served on the Taste of Chicago committee, but her culinary force isn't just local; she's been a National Restaurant Association board member for decades and made television appearances with Oprah Winfrey, Rachael Ray, and Guy Fieri. Perhaps not surprisingly, one of her most lasting impressions has been creating the first-ever "heart healthy" pizza to be featured in the Chicago Heart Association's Eat Well Guide.
These pizzas, deep-dish or thin-crust creations topped with anything from broccoli to italian sausage and peppers, can be enjoyed at Bella Bacinos. Like the other dishes on the menu, they are made from organic ingredients that are free of trans fats and preservatives whenever possible. Though known for its pizza, Bella Bacinos also serves breakfast, including three-egg omelets and french toast, as well as classic Italian entrees such as shrimp linguini and veal saltimbocca.
If Wyatt Earp suddenly found himself in modern-day La Grange, Illinois, he'd likely feel right at home at Al's Char-House. The well-known, Wild-West themed steakhouse that is approaching its 20-year anniversary, presents diners with all the comforts of a home on the range, starting with the wood-trimmed dining room, where walls display cowboy memorabilia ranging from old photographs to cattle skulls. The menu takes inspiration from the old west too, featuring steaks that can range in size from 8 to 56 ounces. Of course, if steaming, lightly charred slabs of filet mignon, bone-in ribeye, and charhouse sirloin don't make your mouth water, Al's also specializes in seafood such as grilled and bourbon-glazed Atlantic salmon, or shrimp served char-grilled with garlic or battered and deep-fried. The vintage-inspired restaurant boasts plenty of modern amenities as well?a large projection TV screens live sporting events near the bar and the crackling fireplace.