tag:www.chicagonow.com,2011:/blogs/prairie-chefs//77/tag:www.chicagonow.com,2009:/blogs/prairie-chefs//77.29740- Chicago chef Sarah Stegner on local, organic and sustainable foods. Movable Type 4.261 tag:www.chicagonow.com,2009:/blogs/prairie-chefs//77.29740 2009-11-16T21:55:28Z 2009-11-16T21:52:14Z

Sarah Stegner http://www.chicagonow.com/profiles/SarahStegner Pop's For Champagne the whole Prairie Grass Crew will be serving and drinking! 
Daniel Sviland, our Mixologist at Prairie Grass Cafe in Northbrook is the one calling the shots tonight.  We will be featuring his Caramel Apple Martini.  It is a great drink that we have on the menu at Prairie Grass Cafe.  We use Matsu apple cider from Seedlings Orchard.  I love the fresh local component in this drink.  Then we make our own caramel sauce and add it into the drink with North Shore Vodka.  The drink is made from great product and the combination couldn't be more familiar and comfortable then caramel and apples together. 

The second drink Dan will be featuring is the Ruby Red Fennel. It is ruby red grapefruit juice with vodka that has been infused with fennel. The fennel is from a local farm cooperative called Green and Green.  Add a dash of Pernod and it's delicious and refreshing. 
These two simple drinks really show off our style of Mixology.  In the bar menu at Prairie Grass Cafe, Dan has worked to make each drink have a fresh, local or organic component to it.  This is very similar to the way we cook.  In fact the ruby red grapefruit juice drink is inspired by a citrus, fennel and Pernod salad that I like to offer in the winter on the Prairie Grass Cafe menu.
It is refreshing, simple and taste great.  
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