Paul had the great opportunity to join Bertha Starks on her show for @cantvchicago, The Real Talk. He enjoyed delicious food at @bjs_market. Thank you to the staff, crew, and Bertha Starks for this opportunity for Paul to discuss his #VallasPlans for all Chicago.
Chicago is home to great restaurants like BJs Market and Bakery. Remember to #EatLocal , #ShopLocal and #SupportChicagoBusiness !
Two words, Poutine Focaccia...
But seriously, organic potatoes from @medleyorganics, jalapeño cheese curds from Jerseyland Organics, Aged White Cheddar from Armstrong Cheese, Garlic Confit, Fresh Sage & Rock Salt. We dare you not to eat it!!
The curtain is about to go up!
Movie buffs at Nitehawk Cinema on Thursday announced they will open the Pavilion Theater they’ve been restoring for years to the public on Dec. 19 — three days after they host members of a Park Slope civic group at a private screening on Dec. 16. Link in bio for more 👀
Another of the exquisite wines that wine director @stephenthewineguy is sharing for our upcoming Cellar Gems dinner series: "Domaine Pierre Gelin is a small family operation based in the far northern edge of the Côte de Nuits in Fixin. Now in its third generation of winemaking, grandson Pierre-Emmanuel continues to raise the quality of the wines from this domaine. This bottle is from the historic grand cru Clos de Bèze, established in 630 C.E. by Cistercian nuns and typifies the characterization of wines from the Clos to exude elegance and finesse. Aged in 80% new French oak, this wine is a mash of silky, dark cherries, spice, and dried fall bouquet. This wine should be swirled languidly in a bowl while returning periodically for a deep inhale of its aromas. Come enjoy some Burgundy with us at #cellargems this #holidayseason !"🍷🎀 ---
Reservations for our seven course menu with pairings are available December 19th, 20th, and 21st! Call us at 608.251.0500 or go to @opentable via the "Reserve" button in bio. A wonderful way to celebrate that #winelover in your life! #cheers
“Having dinner ready and waiting when we get home is such a lifesaver” we love hearing feedback from our customers- thank you!💚Pictured is our sloppy joe stuffed sweet potato, one of the many options on our new menu. Don’t see what you’re looking for? Build a custom meal!
We love all the support we get outside of Lansing, but @os.pub.and.grill have been particularly great! Get there on their pork chop night and have the best pork chop in the state and a Cousin Eddie’s Best!
Today our lunch feature is a Open Faced Italian Sausage and Peppers Sandwich! This delicious sandwich is sure to warm you up on a chilly Manitoba day and pairs perfectly with our homemade Cream of Broccoli Soup! #manitobamade#fresh#eatlocal
Perfect for the boba fanatics in your life🎄🎁 Give your loved ones Sumo Snow this holiday season❗️
When you buy a $10+ gift card, receive a FREE loyalty bottle for yourself or to give to someone special. 💕 Promo available until Dec. 23rd.
THE GIFT THAT KEEPS ON GIVING, literally. Yum.
Give the experience of gardening to someone this Christmas! But without the confusion, hassle, and ten trips to the hardware store. Customize your own veggie garden, or check out the prepared garden packages we offer (Pizza Garden, Berry Pie Garden, Kid’s Pick Garden etc.). Link in Bio! •
Attention all foodie photographers! (Or anyone with a camera, really.) Share your best Veg pics with your friends to save on your next trip! Post your best foodie pics of your bowl or parfait, then tag us and two of your friends to get $2 off of your next salad! Any time of day! (Even if you post at 3 am, we won't judge.) Show your pic to the cashier to redeem offer. * *in store only
Today’s recipe is a CBD infused Ricotta and Red Pepper Frittata. This IS as delicious as it looks. 🤤 Due Santi’s olive oil is cooked into this recipe, Italian Herb worked perfectly. 👌🏽 If you try this recipe, let us know what you thought!
Ingredients - 1/2 cup grated pecorino cheese
- 2 tbsp. roughly chopped flat-leaf parsley leaves
- 1 1⁄2 tsp. salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. Due Santi CBD infused olive oil
- 1 large yellow onion, thinly sliced
- 1 small potato, sliced into 1⁄8" rounds
- 1 red bell pepper
- 3⁄4 cup ricotta
Arrange a rack in the middle of the oven and heat to 425°. In a large bowl, whisk together 1⁄4 cup of the pecorino, parsley, 1⁄2 tsp. of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside.
Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes.
Recipe from Saveur.com