Sullivan's Steakhouse in Naperville offers a great holiday meal

Restaurant Review: Sullivan's Steakhouse features a Holiday Menu with quality care in preparing their expansive menu of fresh meats, seafood, and appetizers. 

The restaurant in Naperville is part of a national chain in 14 cities. The combination of food quality, presentation, freshness, and preparation, and the way the food is served, makes this restaurant a top destination for family enjoyment and business atmosphere

By Ray Hanania

Naperville, IL – A favorite holiday tradition for families and friends is coming together at a restaurant to share a meal and celebrate the season.

Eating at Sullivan’s Steakhouse in Naperville turns every day into a holiday and every bite into a delight, offering a wide variety of menu options for everyone's pleasure.

Sullivan’s, part of a national chain of top-tier steakhouses, offers a spectacular menu with top-tier steak cuts, along with an extensive menu of the most popular seafoods, and great options for vegetarians, too.

Not only is the menu delicious and enjoyable, but the staff is friendly and attentive. Even more appealing is the presentation of the food by the chef, and the professional effort staff adds when they bring the food to the table. It really makes the food even more appealing and turns on your taste buds.

Sullivan's Steakhouse entrance]

This week, I went to Sullivan’s Steakhouse to enjoy a mix of steak and seafood from their extensive menu. I felt so comfortable there, as each serving arrived with the knowledgeable help of our server, Jairo.

Jairo’s descriptions of each food serving, from the appetizers to the main dishes, and to the desserts, made each one that much more palatable. Sullivan’s definitely brings a taste that goes beyond great food.

The restaurant has a large dining room, and the seating was very comfortable, not crowded. Service was paced and not rushed, allowing me to thoroughly enjoy each course.

Sullivan’s Steakhouse General Manager Sarah Stees emphasizes that the goal is not only to prepare and present the best quality food menu to customers, but to do so in a way that they can enjoy themselves during the meal.

“We are a steakhouse. My personal favorite is the short rib and the beef bordelaise. Everything in our kitchen is made from scratch, all of the sauces, all of the sides. Everything is just made with love. All of our steaks are butchered in-house. Our chefs take meticulous care to trim all of our filets, to trim our short ribs, and to just make sure everything is as perfect as possible for our guests,” Stees explained.

“Along with steaks, seafood is a very popular choice for the holidays. We want to be able to give people who may not be looking for a heavy steak a strong choice as well, and that's where our lobster comes in, where our shrimp comes in. It complements perfectly. If someone gets the bordelaise, you can enjoy the shrimp. If someone gets the short rib, you can enjoy the lobster. It really is just meant to be kind of a community event, a community dinner.”

In addition to great food, you can’t say enough about the informative and friendly staff. Our waiter, Jiaro, was there when he needed to be and provided intimate menu details to help diners truly enjoy their meal.

Assistant General Manager Michael Kosobucki said that Sullivan’s puts its staff through a rigorous training process, which explained how Jairo knew every detail of every item on Sullivan’s extensive menu as we ordered.

“That’s what makes a difference for our servers. The servers care a lot about your experience as a diner, and they are prepared to give you as much information about each menu item as you want,” Kosobucki said.

“You are not just a table to us. We want to ensure that you get the best experience and that you enjoy your meal. It is really important to all of us here.”

Kosobucki said all the food in the restaurant is fresh, not frozen. “We have a very small freezer that is used for ice cream and our freshly made whipped cream,” he said. “Everything is fresh.”

He is correct. The freshness of the food served came through and made the meal that much more enjoyable.

Jairo and Stees both offered details about menu selections we enjoyed at Sullivan’s Steakhouse, a national premier chain with restaurants in 14 locations around the country including in Naperville, Anchorage, Baton Rouge, Charlotte, Detroit (Lunch), Indianapolis, King of Prussia Pennsylvania, Leawood Kansas, Little Rock, Omaha, Palm Desert California, Raleigh, Tucson, and Wilmington Delaware.

Sullivan’s Steakhouse strives to live up to its motto, “Prime Flavor with a Local Flair,” Stees said.

“I think steakhouses get a bad rap for only being there for diners who are steak and potatoes kind of people, somebody who is going for a huge steak. The truth is, we are just as much a seafood restaurant as we are a steak restaurant. We have a ton of seafood options. We have plenty of options,” Stees said, noting that Sullivan’s will also do everything to meet the needs of vegetarians, too.

“The one thing I will say is that even if it's not on the menu, we do everything we possibly can to accommodate any dietary restrictions. Because everything is made in-house, we have the flexibility to do that. Nothing is pre-made. Everything that we do is cooked and prepared in-house, so we know our food inside and out. All that we want to do is to make people happy, so we'll do everything that we possibly can to make that happen.”

A priority, Stees said, is to ensure that customers don’t experience long wait times.

You know the meal is going to be great when the bread is hot, crispy, and fresh, and that’s exactly what we enjoyed during our dinner there this week.

We started out with the “Crispy Shanghai Calamari,” which features a phenomenal tasting sweet chili sauce.

Sullivan's Steakhouse Calamari

“The sweet and spicy chili sauce adds a little bit of an Asian zing to it. You have the sweet chilis in there, but it also has that really nice texture, so it elevates the calamari to something that you wouldn't normally get somewhere else,” Stees described.

“There's a spin on it. It's not just fried calamari that you may get in an Italian restaurant. It really does have this beautiful, tangy elevation to it. The cherry peppers are perfect for people who enjoy a little kick.”

The menu also included a tasty, specially prepared salad.

Sullivan's Steakhouse salad

“We cook everything in-house. So, we roasted beautiful golden and red beets, and we had a beautiful bed of spinach, and then we make a fresh vinaigrette that is served alongside. It's really a nice, hearty starter. Beets, especially during the winter, just seem to be comforting for a lot of people. It just adds another depth of flavor to that salad,” Stees said.

Next among the appetizers was the Dual Fried Lobster Tempura, which I really enjoyed.

Sullivan's Steakhouse Lobster Tempura

“The lobster is actually drenched in a tempura batter, so it creates this really gorgeous and great tasting crust,” Stees explained. “It's not a really heavy breading over a lobster tail. You're just getting a really beautiful, meaty lobster tail with a crispy exterior.”

Sullivan’s Steakhouse offers a wide range of steak selections including bone-in Ribeye Cowboy Cut, 14 oz Bone-In Filet Mignon, Bone-In Wagyu Strip from Snake River Farms Idaho, the rarest A5 Japanese Wagyu Strip served with Yakiniku Sauce, 24 oz Porterhouse, 35-day Dry-Aged Tomahawk Ribeye, Cajun Ribeye, and for those with a Mediterranean appeal, Roasted Rack of Lamb from Thomas Farms, Australia.

Sullivan's Steakhouse server Jairo with a plate of steak options

“Our steaks are all curated very heavily. We are very particular about the style and the quality of meat that we offer. That's why we feel comfortable bringing out the steak tray. We're not afraid to bring our steaks out and show you them raw, because they are gorgeous steaks," Stees said.

"We also like to feature our really beautiful, gorgeously marbled A5 Wagyu, the rarest of all beef. We have our Wagyu certification. It is very uncommon in a lot of steakhouses these days. We offer a four-ounce portion, and you can add specific ounces. Wagyu is an experience in itself. It's not just about volume. You're not getting a 24-ounce Porterhouse. You're getting this absolutely gorgeous, thin-sliced Japanese Wagyu that's been seared on the outside. It's served with a really beautiful and tasty sauce.”

For the main serving, we enjoyed the North Atlantic whole 8-ounce Lobster, with claws and crispy spinach, and a Beef Bordelaise, Australian Filet Mignon with crispy Pommes Darphin.

Sullivan's Steakhouse North Atlantic whole lobster and claws

“We make our Bordelaise sauce fresh in-house; it's this really beautiful red wine reduction. We caramelize all of the vegetables, the shallots, and the mixed mushrooms. The Beef Bordelaise is served on a potato pancake base,” Stees said.

Sullivan's Steakhouse Beef Bordelaise Australian Filet Mignon

Additionally, the dinner experience included a Lobster Risotto on the side that was very tasty, too.

“The Lobster Risotto is very popular. It is slow-cooked Arborio rice, served in a really beautiful cheese mixture, a Parmigiano-Reggiano, and some Pecorino, heavy cream,” Stees said.

 

Lobster Risotto

Additionally, Sullivan’s Steakhouse has a large, attractive dining room area with separate private dining areas for special events and a large wine wall.

The meal was delicious and elevated by attentive staff and excellent service.

We enjoyed a specialty dessert that Sullivan's Steakhouse makes, Carrot Cake.

Sullivan's Steakhouse Carrot Cake Dessert

It’s not too late to enjoy a meal for Hanukkah, Christmas, or the New Year. Sullivan’s "Holiday Menu" is extraordinary when it comes to taste and enjoyment.

They offer a wide range of desserts, too.

Sullivan's Steakhouse server Jairo with desserts

You can make every day a holiday at a Sullivan’s Steakhouse dining table with their spectacular menu.

Sullivan’s Steakhouse,
244 S Main Street, Naperville, IL 60540

There is parking nearby, but Sullivan’s Steakhouse provides exclusive Valet service at the front entrance.

For more information on Sullivan’s Steakhouse and its dinner, lunch, or specialty menus, visit their website online at:

www.Sullivanssteakhouse.com

For more columns visit Hanania.com

“Tom Jones” rocks 94 West at dinner concert

“Tom Jones” rocks 94 West at dinner concert

Celebrity impersonator and Tom Jones look-a-like John Truncali rocked the audience at a dinner concert at 94 West Steak & Seafood Restaurant Thursday, inspiring patrons to sing-a-long to popular tunes that also included the Temptations, Frank Sinatra and Neil Diamond. 

The performance is a part of a summer series of concerts hosted by 94 West to celebrate the restaurants 10 years anniversary this year.

“We’re happy to have so many great friends and patrons who love to come to our restaurants and enjoy great steak and seafood,” said owner-operator Maria Sord.

“And nothing makes for a great dinner evening than to listen to a professional entertainer sign some of the greatest songs many of us have heard over the years.”

The Orland Park restaurant, 94 West Steak & Seafood, is located at 15410 S. 94^th Avenue. It’s open every night until 10 pm, with a special popular brunch every Sunday from 10:30 am until 3:30 am.

“People come from all over for the food and the entertainment,” Sord said proudly. “We especially love John Truncali because his repertoire of music includes some of the greatest rock, soul and blues songs. The audiences love him and so do we here at 94 West.”

Truncali’s smooth voice captures the heart and soul of the songs. Even while enjoyignt heir meals, customers were clapping along and singing the words to “My Girl” by the Temptations, Bobby Darin’s “Beyond the Sea,” and of course an array of Tom Jones songs.

A dead ringer for Tom Jones, Truncali has worked as a performing Lead Vocalist, Band Leader, Arranger and Guitarist as well as Radio Studio Announcer and Personality, Commercial Voice-over and Jingle Artist and Actor in Chicago.

In addition to the many impressions featured in his shows, John’s own singing voice has been described as an exciting blend of Tom Jones and Engelbert. Show reviewers have named him “The Italian Tom Jones” and 
“The One Man Legends Show”.

His vocal impressions mix with comedy and humor, and his evening bill includes songs from Tom Jones, Elvis, Engelbert, 
Neil Diamond, The Rat Pack (Frank Sinatra, Dean Martin and Sammy Davis Jr.), Ray Charles, Andrea Bocelli, 
Nat King Cole, Natalie Cole, Stevie Wonder, Barry White, Frankie Valli, Joe Cocker, and many more, interacting with The Godfather (Marlon Brando), Jackie Mason, Governor Arnold Schwarzenegger, former President Clinton, 
Rodney Dangerfield, Sylvester Stallone just to name a few. New impressions are added daily.

You can read more on Truncali at his web site at www.JohnTruncali.com.

Sord said that Truncali’s appearance will be followed by many other entertainers and artists including the popular rock & roll band Legacy, appearing at 94 West Steak & Seafood on July 19 and 26, and August 16 and 30 on the outdoor patio next to the restaurant’s spectacular waterfall array each night beginning at 7:30 pm.

On August 8, 94 West hosts a tribute to Elvis with entertainer renown Bob West, and the Jazz Standandars Frank & Tim.

Maria’s in-laws owned the Candlelight Restaurant which was located at 55^th and Spaulding on Chicago’s Southwest Side. It was opened in 1957. The Candlelight was famous for its Green Noodles.

“I learned from my mother, Mary, and father, John, that the key to a great restaurant is to serve great tasting great quality food as if you were cooking for your own family,” said Bryan Sord. “That’s what they did and that’s what we do here at 94 West.”

Sord said that they opened 94 West as a tribute to the culinary talents of his parents, who have both since passed away.

For more information on 94 West Steak & Seafood and on its entertainment schedule, visit them online at www.94WestRestaurant.com and find them on Facebook.

end

The absolute best restaurant to eat a fine dinner for a great holiday

Normally, I love to cook for the holidays. But this Christmas, we decided to take it easy and instead of slaving over the oven, we wanted to go out an enjoy a great meal. There are a lot of restaurants where you can enjoy a great meal, but there is only one in the Southwest suburbs where you can really enjoy a fabulous meal worthy of Christmas or even New Years. That's 94 West Steak and Seafood, 15410 94th Avenue in Orland Park.

94 West is the absolute finest restaurant where you can get one of the best meals not only for quality but even for price. We ordered the Prime Rib. Now, my son ordered the 18 ounce Mary Prime Rib and I ordered the 18 ounce Johnny's Cut. I thought, for some reason, that the cuts would be pretty normal. But the Prime Rib I got was huge. I mean huge! It melted in my mouth it was so good.

Alison got the Sea Bass which was phenomenal. And We had the buffalo shrimp and the buffalo calamari as starters. Wow!

I figured this was one of the best Christmases we have had in a long time. The weather was beautiful -- one of the first Christmases I can remember where we didn't have any snow. Not a snow flake. It felt like a slightly chilled California with a clear blue night sky and bright stars.

What a perfect Christmas. Thanks to owners Brian and Maria Sjord. What wonderful hosts and phenomenal food. Try it.

Don't forget that they have a Special New Year's Eve dining evening planned from 11 pm until 3 am only $25 a person including a while roasted Filet Mignon carving station. Lobster Newberg saute station, Scottish Salmon, Tilapia, snow crab and more. Reservations for open menu available from 3 pm to 5 pm.

Visit www.94westrestaurant.com for more details.

-- Ray Hanania
www.Hanania.com

GRAND BUFFET Restaurant

GRAND BUFFET Restaurant

18305 S. LaGrange Road, Tinley Park, Illinois
(708) 802-8908
Reviewed: Sept. 19, 2010

There are many buffet restaurants but usually they are poorly run and the food is not so desirable. They attract many of the region's poor who don't have enough money to eat full meals and view the buffets as an economic option, which they are.

Grand Buffet (Originally named China Buffet) is an exception in terms of service and quality of food. The food menu is phenomenal.

It offers sushi and chef-grilled steak, chicken and seafood with vegetables and Asian sauces.

The buffett stations are filled with freshly made food that's hot and moves quickly. Most importantly, the place is very clean and the staff works hard to service you while you are eating, monitoring your drinks and offering any assistance you need.

The all-you-can-eat lunch buffet (Mon-Fri) is only $7.95 per person, (children under 7 are half price, ages 7-11 are $5.99). The all-you-can-eat dinner buffet is $10.95 Mon-Fri and $12.95 all day Saturday and Sunday (Children 6 or under are half price, and $8.99 for kids under 12.) Seniors get a 10 percent discount.

I love this place and eat there often.

Visit their web site at: www.grandbuffettinleypark.com

Charley Horse Munster Indiana hosts two Blackhawks stars at autograph session to celebrate Stanley Cup victory

PRESS RELEASE

FOR IMMEDIATE RELEASE                                                                     Bryan Sord

JUNE 15, 2010                                                                                               219-836-4040

Charley Horse Munster Indiana hosts two Blackhawks stars
at autograph session to celebrate Stanley Cup victory

Two of the members of the Chicago Backhawks will host an autograph session at a special Stanley Cup Celebration Monday night June 21 at the Charley Horse Sports Bar in Munster Indiana.

Featured Blackhawks guests are Andrew Ladd, #16 leftwing, and Kris Versteeg, #32 also leftwing. The event will be at Charley Horse Restaurant, 8940 Calumet Avenue, in Munster, Indiana.

Charley Horse in Munster is operated by Bryan Sord. Sord also operates two other Charley Horse Sports Bars in Tinley Park and also New Lenox, in Illinois. And, Sord operates the popular 94 West Steak & Seafood restaurant in Orland Park.

“We’re very honored to have Ladd and Versteeg join us to celebrate the Stanley Cup victory,” said Sord who opened the franchise in Munster, Indiana in February of 2010.

Charley Horse is a very popular hangout for sports aficionados, and offers not only a superb menu of food but also features one of the only “Ice Bars” in the region.

“The Ice Bar is a section of the bar that is made of solid ice. Our customers love it. It is a tough challenge to maintain but it adds a special ambience today’s sports customers demand,” Sord said.

“These autographs are highly sought especially in the wake of the spectacular Stanley Cup victory by sports memorabilia collectors and Blackhawks fans.”

Past celebrities have included the face of Blackhawks hockey, Bobby Hull, Tony Esposito, former goalie for the Blackhawks, and his brother, Phil Esposito, a Center. Both Espositos have been honored with admission to the Hall of Fame.

The autograph session starts at 7 pm  and costs $125. Seating is limited and every participant will receive two autographs from each player. Reservations are required in advance by calling 815-463-1700.

94 West Steak & Seafood Restaurant is also the location for the new reality TV show on Comcast Cable TV, “Star Chef Chicagoland,” which is broadcast every Friday night on Channel 19. Details on the show can be obtained at www.StarChefChicagoland.com.

Bryan Sord’s Restaurants include:

94 West Restaurant

http://www.94westrestaurant.com/

15410 94th Ave.
Orland Park, IL 60462

(708) 364-9494

Charley Horse Restaurants & Sports Bars

http://www.thecharleyhorse.com/

8940 Calumet Avenue

Munster Indiana

219-836-4040

901 Lincoln Highway

New Lenox, Illinois

815-463-1700

Fax: 815-463-1717

9501 W. 171^st Street

Tinley Park, Illinois

708-873-9455

End

Center for Science in the Public Interest lists top worst menu meals

Nutrition Action Healthletter Exposes 9 Caloric Heavyweights

May 24, 2010

WASHINGTON—Would you top a Pizza Hut Personal Pan Pepperoni Pizza with six Taco Bell Crunchy beef Tacos? And then eat the whole thing? Well, pass the Pepto-Bismol, please: The nutrition and food safety watchdogs at the Center for Science in the Public Interest today conferred its Xtreme Eating awards on nine items from seven American restaurant chains.

“One might think that chains like Outback Steakhouse and The Cheesecake Factory might want to lighten up their meals now that calories will be required on their menus, courtesy of the health care reform law signed in March,” said CSPI executive director Michael F. Jacobson. “But these chains don’t promote moderation. They practice caloric extremism, and they’re helping make modern-day Americans become the most obese people ever to walk the Earth.”

Photo Credit: Melissa Pryputniewicz
The Outbeak Steakhouse New Zealand Rack of Lamb plus the
sides has 1,820 calories, 80 grams of saturated fat, and 2,600
milligrams of sodium.

Most people wouldn’t think to order two orders of deep-fried steak and eggs for breakfast at a casual chain like Bob Evans. But if you order Bob Evans’ Cinnamon Cream Stacked & Stuffed Hotcakes, you’ll be getting 1,380 calories and 34 grams of bad fat—about what you’d get in two country-fried steaks and four eggs. But the hotcakes are worse because seven grams of their bad fat comes from trans fat—more than one should get in three and a half days. Syrup adds another 200 calories for every four-tablespoon serving.

Pancakes, which are usually lightly fried white flour topped with sugary syrup, have never been a healthy breakfast. But Bob stuffs his hotcakes with cinnamon chips made of sugar and fat; adds a layer of cream-cheese-flavored filling; and tops them with sugary "cream" sauce, whipped topping, and powdered sugar. And that makes the item one of CSPI’s top Xtreme Eating dishonorees for 2010.

To put these numbers into context, keep in mind that the average American should consume about 2,000 calories per day, and consume no more than 20 grams of saturated fat. Others examples of Xtreme Eating include:

• California Pizza Kitchen Tostada Pizza with Grilled Steak. With 1,680 calories,1½ day’s worth (32 grams) of saturated fat, and more than 2 day's worth (3,300 mg) of sodium ordering the single-serve pizza is like eating a Pizza Hut Personal Pan Pepperoni Pizza topped with six Taco Bell Crunchy beef Tacos.
• Five Guys Bacon Cheeseburger. At McDonald’s, most people probably wouldn’t opt for a second Quarter Pounder (410 calories each). But at one of the trendy Five Guys’ 550 outlets, one Bacon Cheeseburger sans toppings has 920 calories and a day-and-a half’s worth (30 grams) of saturated fat. A large order of French fries at Five Guys has 1,460 calories—about triple the calories of a large order of fries at McDonald’s. (Famous Five Guys patrons pleasetake note.)
• P.F. Chang’s Double Pan-Fried Noodles Combo. You could eat 10 egg Rolls and not top the 1,820 calories in this dish. “They fry these noodles to make them hard and crunchy, while you end up soft and flabby,” says CSPI nutrition director Bonnie Liebman. If this noodle dish does indeed have the 7,690 milligrams of sodium to which the chain confesses, that would be about three teaspoons of salt—a five-day supply.
• The Cheesecake Factory Pasta Carbonara with Chicken. When CSPI first dubbed fettuccine Alfredo a “heart attack on a plate,” it was because CSPI’s lab tests found it had 1,500 calories and 48 grams of saturated fat. But, according to the company, this dish—with four cups of white-flour pasta, smoked bacon, chicken, and Parmesan cream and butter sauce—has 2,500 calories and more saturated fat (85 grams) than one should consume in four days. It’s like eating the chain’s onion-ring-topped Grilled Rib-Eye Steak with French Fries, and a slice of Tiramisu Cheesecake.
• The Cheesecake Factory Chocolate Tower Truffle Cake. A tower of any food is rarely a good idea. This six-inch-long, three-quarter-pound slab of cake has 1,670 calories and two-and-a-half days’ worth (48 grams) of artery-clogging saturated fat. Feel like eating 14 Hostess Ho Hos for dessert?

The full list of the 2010 Xtreme Eating Awards is published in the June issue of Nutrition Action Healthletter.

“I wouldn’t accuse California Pizza Kitchen or P.F. Chang’s of being a threat to national security, but with a quarter of young Americans too heavy to join the military, these and other chains ought to get the extremes off their menus,” said Liebman. “At a minimum, they should disclose calories on menus now, even before federal regulations make it mandatory.”

Packaged-food manufacturers recently made a commitment to slash a trillion calories from the foods they produce by 2012. But the Healthy Weight Commitment Foundation includes only one restaurant company, Darden, the parent company of Olive Garden and Red Lobster. And none of the companies involved in the initiative are revealing any details on how calorie reductions will be achieved. CSPI noted that, while a trillion calories sounds like a lot, it represents only a drop in the bucket of the more than 350 trillion calories that Americans consume every year.

“For all the industry’s rhetoric about providing consumers with ‘choice,’ the choices at restaurants mostly range from bad to terrible,” Jacobson said. “The healthy choices are largely afterthoughts and Xtreme Eating reigns supreme. If chain restaurants want to practice corporate responsibility, they should substitute fruits, vegetables, and whole grains for white flour, sugar, salt, and fat.”

The health-reform law enacted in March gives the Food and Drug Administration a year to propose a regulation specifying how restaurant chains with 20 or more outlets should disclose calories on menus and menu boards. The law will also require chains to make information about saturated fat, carbohydrates, sodium, and other nutrients available to diners upon request. 

New reality TV Show launched: Star Chef Chicagoland

New reality TV show launched, Star Chef Chicagoland

Columnist and media consultant Ray Hanania launched a new reality show this week called "Star Chef Chicagoland."

The program will feature celebrity judges and chefs. The chefs will bring int heir favorite recipes and serve them to the judges for review and commentary.

Star Chef Chicagoland is filmed in the kitchens and dining rooms of 94 West Steak & Seafood Restaurant, 154th and 94th Avenue in Orland Park, one of Chicagoland's top restaurants.

Celebrity Judges include regulars Bryan Sord, owner of 94 West Steak & Seafood Restaurant and also owner of the Charley Horse Restaurants in Hammond, Indiana, Tinley Park and New Lenox. Also judging is Nemer Ziyad, a member of the Les Ames Escoiffier Society of chefs and the Vice President of Ziyad Brothers Importing one of the largest distributors of Mediterranean food in the country (www.ZiyadRecipes.com).

The first Celebrity Guest Chef is Je'Niece Mac, the daughter of the late comedian Bernie Mac. She is the executive director of the Bernie Mac Foundation.

Our first celebrity chef is Heather Warthen, of 22nd Century Media Newspaper Group and editor of the Orland Park Prairie Newspapers. Heather prepares her favorite recipe "Pesto Chicken"and a dessert of Vanilla Roasted Pears in Episode 1 filmed this week and slated for broadcast Friday may 28.

The show will be broadcast every Friday on Comcast Cable TV on Channel 19 at 7 PM or 8:30 PM depending on your suburban location. The show is broadcast in 145 suburban Chicagoland locations and is a part of Hanania's Radio Chicagoland and TV Chicagoland enterprises. www.RadioChicagoland.com.

The show web site is www.StarChefChicagoland.com.

Celebrity Chefs Nemer Ziyad, Je'Niece Mac and Bryan Sord.

Heather Warthen talks with host Ray Hanania with Nemer Ziyad at the table in background.

All photographs courtesy of photographer Glenn Kaupert www.GlennKaupter.com.

end