Festive, Delicious and Available for Carryout

With Thanksgiving in the past tense, the spotlight shifts and the holiday season begins, complete with opportunities to celebrate the season with edible treats created by some of the city’s top tier chefs.

Cookies

Cookies for Christmas are a “must,” but making them from scratch is as messy as it is time consuming, especially if you want to make several varieties. Sensing a need in a year where calm and comforting are in short supply, top toque chefs Sarah Stegner and Gale Gand have created a seasonal bake shop stocked with four classic cookies: Swedish Ginger, Snowball, Mint Chocolate Chip, and Candied Fruit Shortbread. 

Orders have to be placed at least five days in advance, with pick-up on Saturdays and Sundays from December 4-19 at Prairie Grass Cafe (601 N. Skokie Blvd., Northbrook). The cookies are $20 for 16 (4 each) cookies. Call 847.205.4433 to place an order.

Gale Gand, a James Beard award-winning pastry chef, has written cookbooks, done cooking classes in person and on television, and partnered restaurants such as Tru and Trio. Thursdays at 10 am, she hosts Quarantine Cookie Class and Survival Tips on Facebook. 

Sarah Stegner, a two-time James Beard award winner, co-owns Prairie Grass Cafe with George Bumbaris, who she worked with when they were the lead chefs at the Ritz-Carlton Hotel in Chicago.

Collaboration Dinners Parisian-Style

Martial Noguier (Bistronomic) and Michael Lachowicz (George Trois) are partnering their considerable talents for two, three-course dinners for two on two separate weekends: December 4-5 and December 11-12. The dinners are available on both Friday and Saturday nights with pick-up at either Bistronomic (840 N, Wabash, Chicago 312.203.9843) or George Trois (64 Green Bay Road, Winnetka 847.441.3100).

The menu ($120 for two) for the first weekend showcases some of the chefs’ signature dishes, while the second ($100 for two) celebrates the holiday season.

Both menus can be ordered on the Tock Platform until 4pm on the Thursday before pickup. Menus will be complete with reheating and plating instructions. Guests can add on wines, cocktail pairings, and merchandise from each location. Check out the restaurants’ websites for details on the menus and add-ons.

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