NUNN IN THE OVEN
Spring Into a New Menu
Wed. May 8, 2019 12:00 AM
by Jerry Nunn
Restaurant menus are changing for the spring in Illinois, but how about that weather? Three Embers Restaurant spotlighted its new spring menu with a nicely course out meal recently. Executive chef Pierre Daval has accomplished a tasty and smartly thought out variety of offerings for the hungry diner.
A simple pierogi becomes elegant with braised veal cheeks, baby carrots and horseradish cream.
The baby kale salad combines strawberries and blueberries with a raspberry vinaigrette. The venue has a large garden to supply many of the fresh ingredients for the cuisine that's prepared onsite.
The team knows how to cook the veal tenderloin to just the right temperature and takes it over the top with an unforgettable in kohlrabi puree.
The best part could possibly be the lemongrass panna cotta for dessert with a mixture of strawberry mousse, pineapple and honeycomb.
Visit ThreeEmbersRestaurant.com for hours and reservation information, before the seasons change again. Chef Daval is already stewing on something brand new in July!
Speaking of hotels that have a lot to offer, the Holiday Inn & Suites Chicago North Shore held a party with a circus theme on May 2. After a multi-million dollar renovation, this spot located at 5300 West Touhy Ave. is really something to see.
The banquet and meeting space has been revamped to accommodate large groups with a more contemporary design. Look for updgrades and 40 new studio suites in the building to mke guests feel right at home.
Head over to HolidayInn.com/Touhy/HolidayInn to make plans today.
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