An Evening with Blackbird Vineyards.
Join one of Wine Spectator’s 2018 “Best of Award of Excellence” recipients, Prime & Provisions, for a special collaboration dinner with Blackbird Vineyards on Saturday, May 11th. The dinner will be hosted by DineAmic Group Wine Director Adam Sweders, as well as Blackbird Vineyards’ own, Veronica Cassaday.
NO WASTE APRIL
IN HONOR OF EARTH DAY & THE HEALTH OF OUR ENVIRONMENT, DINEAMIC CHEF’S ARE RAISING AWARENESS TO COMBAT FOOD WASTE.
NO WASTE STEAK SANDWICH
“A steakhouse in Chicago took the chance and started a brunch buffet every Sunday and offering a premium bottomless option.” – Forbes
“The luxe steakhouse in River North will be offering an appropriately over-the-top Easter brunch buffet.” – Choose Chicago
Join Prime & Provisions for their annual Easter Brunch on Sunday, April 21st. Beginning at 10am guests will indulge in a grand display including chef-attendant omelet & waffle stations, all-natural slow roasted Prime Rib carving station, Maple Glazed Ham, an extravagant raw bar, fresh fruits, pastries, assorted desserts & more.
Grand Brunch (including endless mimosas & bloody marys) $85*; Standard Brunch $65; Children (ages 7-12) $25.
*upgrade your experience to enjoy endless Veuve Clicquot mimosas ($100) or endless Dom Perignon mimosas ($250).
An Evening with Copain Wines
Join one of Wine Spectator’s 2018 “Best of Award of Excellence” recipients, Prime & Provisions, for a special collaboration dinner with Copain Wines on Tuesday, March 26th. The dinner will be hosted by DineAmic Group Wine Director Adam Sweders, as well as Copain Wines’ Winemaker, Ryan Zepaltas.
THIS SUMMER, GRILL WITH CONFIDENCE
Prime & Provisions’ Executive Chef Joseph Rizza’s “Do’s & Don’ts Of Grilling”
1. Always preheat your grill; this will help food from sticking. I suggest heating your grill to the highest temperature it can go and brushing off the grates when they are hot. Make sure to oil up the grates by applying some oil on a piece of paper towel or cheesecloth.
2. If you have multiple burners on your grill, have two set on high to produce high heat for searing and a charring section. Then, set the remainder burners to medium heat to finish cooking the food to your desired temperature.
3. Make sure to pay attention to how long you have cooked your meat and count how many times you flip it. To prevent burgers from falling apart flipping should only happen once. It goes the same for steaks and chops. Get a nice hard sear on the outside of your meats and cook for 4-5 minutes on one side, then flip and cook an additional 4-5 minutes.
4. Always allow all of your grilled foods to temper. Frozen foods should be thawed in the refrigerator overnight. Refrigerated products should be pulled from the fridge a minimum of 30-minutes prior to grilling. This allows for even cooking throughout.
1. Keep oils and marinades to a minimum. It is ok to marinade your meats, but make sure any excess is removed. If you don’t do this you will have flare-ups and fires, not only making it dangerous but also making your food taste not-so-good.
2. Don’t rush. Flipping things too early or too often will make your food tough, and if it’s burgers you will risk them falling apart.
3. Do not cook straight from the freezer, you will have uneven cooking and temperatures throughout. Plus, this will quickly bring the temperature of your grill down.
4. Do not poke holes in your meat. Lots of folks do this to tenderize or get marinades to penetrate. Instead, use natural tenderizers like mustard, soy or pineapple. All three of these have ingredients that help break down connective tissues and helps make your cuts of meat tenderer.
For Chef Rizza’s tips on how to grill the perfect hot dog, visit MensHealth.Com.
“Prime & Provisions partners with vineyards to host monthly wine dinners in which guests learn about wine pairings while eating a five-course meal.” – Crain’s
Join Prime & Provisions for Sunday Brunch, every Sunday from 10am – 2pm.
Indulge in a grand display including but not limited to chef-attendant omelet stations, all-natural slow roasted Prime Rib carving station, an extravagant raw bar, fresh fruits, pastries, assorted desserts & more.
Reservations are encouraged; walk-ins are welcomed. The buffet will close at 3 p.m.
Grand Brunch (including endless mimosas & bloody marys) $79*; Standard Brunch $59; Children (ages 7-12) $15.
Upgrade your Grand Brunch experience to enjoy endless Veuve Clicquot mimosas ($100) or endless Dom Perignon mimosas ($250). Bears games will be available for viewing at the Bar.
Complimentary for children 6 and under