Most of the snow has melted around the Chicago area. All the signs are pointing towards an early spring! Of course, we are not so naïve to think there will not be another snow event or two, but they will be small and will melt quickly. I look forward to one of my favorite vegetables to appear. Yes, we have asparagus all year round now but the asparagus that comes from Mexico and South America are but a cardboardy tough replica of the delicious, fresh tender stalks we will get locally in the next month or so!

Asparagus is best barely cooked if at all. First, though, make sure to store your asparagus properly. They should be stored like flowers. Trim ½ inch off the bottom and stand in a tall glass. Add two inches of water and refrigerate. This will keep asparagus fresh for several days if it lasts that long.

Fresh asparagus in the spring is the time to try it raw. Use thinner stalks and peel them with a good vegetable peeler starting below the tip to the base of the stalk. Slice very thinly (bias style), leaving the tip whole or sliced lengthwise. Prepare fresh breadcrumbs using sourdough bread. Cut into ½ inch cubes. Toast till golden in a 400-degree oven. Toss with olive oil flavored with grated garlic, red pepper flakes, and dried oregano and thyme. Return to the oven for an additional 3-4 minutes. Toss asparagus with your favorite vinaigrette and top with the breadcrumbs. Add several soft-boiled egg halves for a delicious lunch or light supper. 

Avocado toast is much in vogue now, but it has met its match. Blanch 1 inch bias sliced asparagus pieces till barely tender. Dress with a bit of cream or vinaigrette. Toast thick slices of sourdough bread well, butter and top with the asparagus mixture. Serve immediately.

Oven roasted vegetables are wonderful and asparagus is one of the best roasted. No need to gild the lily too much here. A little olive oil and sea salt are all that is needed. Preheat the baking sheet in a 400-degree oven for quick cooking. As always with asparagus, cook it until tender. The same seasoning method works great for grilling when you do not want to heat up the kitchen. You can grill outside or use a cast iron grill pan on the stove. It’s best to use larger stalks for grilling and roasting rather than thinner ones. Serve them along with a Dijon vinaigrette for dipping. 

Stir frying also works great for asparagus as it cooks so quickly. Cook in butter or olive oil in a heavy pan till crisp and tender. Add fresh herbs or aioli sauce at the end. Steaming is another wonderful way to prepare asparagus as it preserves the essence of the vegetable while keeping it tender and delicious. Quick steam asparagus stalks or pieces till tender. This preparation works well with acidic preparations like a quick lemon vinaigrette. 

So, take advantage of this delicious vegetable during springtime. It’s the very best time of year!  

Kathleen Weaver-Zech and Dean’s Team Chicago

Enjoy this first weekend of March as it teases us, albeit very briefly, with a touch of spring in the air! So here are a few events to get you out and about without having to bundle up!

Chicago’s Navy Pier (600 E. Grand Ave.) in the Streeterville neighborhood welcomes you to Global Connections: International Carnivale presented by ComEd this Saturday (1 p.m. – 5 p.m.) in the Aon Grand Ballroom.  The tradition of Carnival is celebrated throughout the world in places such as Brazil, Italy, Puerto Rico and others in a wide variety of ways. This event will feature an afternoon celebration which includes music, dancing, art-making activities, food, and other globally inspired festivities! Plus, catch performances from Chicago Samba, the Segundo Ruiz Belvis Cultural Center’s Plena Project, and others for a taste of Carnivale traditions!

After a successful launch last year, Chicago’s Greektown neighborhood is bringing back Greektown Restaurant Week now through March 7^th. Diners can feast on specials and take advantage of exclusive discounts from some of the neighborhood’s most beloved eateries which include legacy Greek restaurants that have been in Greektown for decades!  Just visit Greektown’s website for a full list of participating restaurants and remember to mention “Greektown Restaurant Week” when ordering!

Grab a ticket for the Brewsology Beer Fest at the Museum of Science & Industry (5700 S. Lake Shore Dr.) in the Hyde Park neighborhood this Saturday (6 p.m. – 11 p.m.).  The event will feature dozens of local craft breweries and cideries (Maplewood, Dovetail, Bells and Founders among them) sampling their seasonal offerings.  Attendees will also have access throughout the museum to wander around with a beer in hand, chat with brewery reps and check out the museum’s exhibits! It’s a one-of-a-kind experience for a night at the museum!

Woo Hoo!  The Chicago Polar Plunge returns in-person to North Avenue Beach (1600 N Lake Shore Dr.) in the Lincoln Park neighborhood this Sunday (10 a.m. – 12:30 p.m.). Once again, all participating plungers will receive free parking at Lincoln Park Zoo, or a free bus for groups of 20 or more; a souvenir t-shirt; a towel when exiting the icy waters of Lake Michigan; free photo downloads; and complimentary food at the “Melt Down Party!” Plus, there’s a virtual option for those unavailable to join in-person.  The Polar Plunge is a fundraiser benefiting thousands of athletes in the Special Olympics Chicago/Special Children’s Charities programs with all money raised staying in Chicago to support these athletes with disabilities within the city. Come join us even if you’re not a plunger!

Chicago’s most famous retro diner since 1984, Ed Debevic’s (159 E. Ohio St.) in the Streeterville neighborhood will be holding Drag Me to the Disco Brunch this Sunday (12 p.m. – 2 p.m.). This first ever Drag Brunch is being hosted by the legendary Debbie Fox and featuring performances from Chicago’s own Lilith Towers and Eve The Bunny (show begins at 12:30 p.m.)! Ticket ($25) includes admission and one entrée from their brunch menu; however, a la carte food and beverages will be available for purchase along with $20 bottomless mimosas! Reservations are required for this wildly entertaining afternoon.

Sue Moss and Dean’s Team Chicago

The Berghoff Restaurant, (translation: ‘mountain farm’) Chicago’s pre-eminent purveyor of hearty German fare and house-brewed beers, has been an institution since 1898. 

Nowadays, it’s hard to imagine a business that has stayed in a family for four generations, weathering the storms of Prohibition, two World Wars, the Great Depression, two pandemics, and scads of changes in the American diet. Yet, The Berghoff has survived…even thrived.

What’s the secret? “The menus remain relevant,” says The Berghoff, on its website. After all, they developed a ‘near-beer’ and their signature root beer during Prohibition. Today, chefs Matt Reichel and Javier Avalos adapt and create to today’s palate. There are gluten-free options and lighter, German-inspired fare alongside creamed spinach and Bavarian pretzels.

Start your feast with appetizers like Gretchen’s Potato Pancakes, with Landjager sausage, Brie cheese, and apples over potato pancakes, drizzled with a fig marmalade and topped with bacon. Their Bavarian Pretzel is served with beer cheddar cheese dipping sauce and sweet mustard. Potato Pierogies are sauteed dumplings topped with a beurre blanc, served with a side of sour cream and a quinoa and arugula salad. Or, try Alsatian Onion and Apple Soup, which pairs beef broth with Granny Smith apples, and onions, rye crostini and baked Muenster cheese.

Dinner-sized salads include a flavorful Panko-Crusted Goat Cheese Salad, with mixed greens, grape tomatoes, peppers, onions and fried leeks, tossed in a balsamic vinaigrette. Or, try a Grilled Octopus Salad, made with grilled octopus, mixed greens, arugula, peppers, roasted fingerling potatoes, herb vinaigrette and roasted red pepper coulis.

Burgers and sandwiches are fresh and delicious. Grilled Lamb Burger is a lamb patty, infused with roasted garlic, fresh mint and lemon, topped with feta cheese, arugula, tomato, fried onions, and garlic aioli, on a house-made Kaiser bun, served with sweet potato fries. Bratwurst is made with grilled veal, topped with sauerkraut, and served on a Bavarian pretzel roll.

Entrees include traditional German fare such as Wiener Schnitzel, a breaded, pan-fried veal cutlet, served with Berghoff’s famous creamed spinach and house-made spätzle, and Sauerbraten, which is marinated roasted sirloin of beef, topped with sweet and sour gravy, served with a melange of vegetables and buttermilk whipped potatoes. The Berghoff’s Sausage Trio pairs bratwurst, knockwurst, and smoked Thuringer sausage, served with sauerkraut and German potato salad. Jäger Schnitzel has pork cutlets, topped with mushrooms, bacon and a Jägermeister-infused sauce, served with caramelized root vegetables and house-made spätzel.

But…save room for dessert! Don’t miss their Apple Strudel (apfelstrudel) prepared with Granny Smith apples, pecans, and golden raisins, surrounded by a flaky strudel crust, and topped with caramel sauce and powdered sugar, or the luscious, and rarely seen Black Forest Cake (Schwarzwälder Kirschtort) layering chocolate and yellow cakes, sour cherries, raspberry preserve, chocolate mousse, whipped cream, and garnished with chocolate shavings.

All of The Berghoff’s sumptuous fare can be accompanied by their craft brews and non-alcoholic root beer, made fresh at their Adams Street Brewery.

As one Google reviewer wrote: “This place was amazing. Food was delicious….had a lamb burger with string sweet potato fries. The burger had a nice brioche bun and complemented the lamb with feta cheese. Service was excellent…no wait..server checked in just the right amount. Dishes were cleared in a timely manner. Overall great experience!”

The Berghoff is located at 17 W. Adams Street. They are open Tuesday- Saturday, 12pm-7:30pm, and closed Sunday and Monday. Reservations are recommended. Click here for more information. 

Alison Moran-Powers and Dean’s Team Chicago

Millennials continue to be the largest segment of homebuyers according to the National Association of REALTORS®. Here are five features that tend to entice millennials who are looking to buy.

1. An Up-to-date Kitchen And Bath
Younger buyers often have limited funds for renovations, so it’s important that they have functional and inviting bathroom and kitchen spaces from the very start.

2. An Open Floor Plan
Having a formal dining room isn’t of particular importance to millennials, in fact, many prefer open spaces with no separation between kitchen, living room, and dining room. An open concept makes it easier to entertain everyone at once.

3. An Office
More and more jobs are offering work-from-home options, and there are also plenty of freelancers and telecommuters among millennials. A dedicated space for getting some work done can be a key attraction.

4. Friendly Location
With gas prices rising, many millennials prefer walking, biking, or public transit for their commutes. A great location is key.

5. Energy Savings
Millennials are often more conscious of energy conservation and efficiency. Energy-efficient appliances, energy-efficient windows, and quality insulation can make a huge difference.