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Chicago Festivals

Chicago Jazz Fest                          September 2 – 5

The lineup includes Chicago flute master, Nicole Mitchell, Brian Blade & the Fellowship Band, Henry Threadgill’s Zooid, the Brad Mehldau Trio and more.  

Full Lineup & More Information

Viva! Chicago Latin Music Festival            September 17 – 18

The lineup includes Julio Cortez y la Explosion de la Cumbia, Juan Rivera y Los Pichardos, Nuestro Tambo and more. 

Full lineup and More Information

Chicago Gourmet 2010                    September 25 - 26

This celebration of food and wine will showcase over 100 Chicago restaurants and chefs.

More Information

August

From the Air and Water Show to farmer’s markets, check out all of the free activities that Chicago has to offer.

Air and Water Show

August 14 – 15, 2010

Farmer’s Markets

Chicago Features of 70 farmers markets throughout the summer months.

Grant Park Music Festival  

Toumani Diabaté: Kora Music from West Africa
Wednesday, August 11, 6:30 p.m.

Dvorák: Requiem
Friday, August 13, 6:30 p.m.
Saturday, August 14, 7:30 p.m.

Brahms and Bizet
Wednesday, August 18, 6:30 p.m.

Mahler: Symphony No. 2
Friday, August 20, 6:30 p.m.
Saturday, August 21, 7:30 p.m.

And don’t forget all that summer has to offer…

Chicago’s Lakefront Bike Trail

Millennium Park

North Avenue Beach

Plan your Fall Fashion shopping getaway today! 

Fall 2010 Ready-To-Wear Trends:

Military Green Outpost —  Ranging from an O.D. green cargo pant to an elaborate brass buttoned army jacket, shades of military green are the common color thread to this season’s must-have items. Burberry Prorsum, Nanette Lepore and Rebecca Taylor provide details such as epaulets, pockets, camouflage and stripes to offer a utilitarian approach to this headlining trend.

The Hooded Army Anorak — The hottest item of the season is the oversized anorak, equipped with utility pockets and a hood, typically seen with fur or shearling trim. Designers such as Michael Kors and Rebecca Taylor show that it can be styled with everything from evening gowns to knit tights and a sweater, while Aqua provides this must have item in the season’s most prominent color, O.D. green.

The Chunky Sweater — The relaxed, country knit sweater brings a sense of comfort and ease.  Marc Jacobs and Diane von Furstenberg prove that more is more by showing that this staple item can by layered over anything from a sophisticated dress to a pair of knit leggings or menswear pants.

Shearling & Leather — Last fall’s obsession with leather returns in the form of leggings, skirts and jackets. The woman on the go pairs body-hugging leather leggings from Rag & Bone with a shearling-trimmed flight jacket like the one from Burberry Prorsum to achieve the ultimate fall look.

Fur Vests — The finishing look to the traveling girl’s ensemble is a touch of fur.  Whether it is a free-flowing vest from Aqua or a cropped, belted cut-off from Rebecca Taylor, fur details make it fun to stay warm and shielded during the harsh winter months.

Oversized Silk Blouse — This essential layering piece can be worn as an underpinning, shirt or tunic and is often seen with embellishments such as pockets or ruffles.  Equipment shows that even the oversized blouse can have a touch of military inspiration with cargo style pockets, while Tibi takes a feminine approach by adding billowy sleeves and a bow. 

70’s Elongated Boot Cut Pant — This trend first emerged on the runways of Milan, but was quickly adopted by movers and shakers on the streets worldwide. Seven For All Mankind and Blank reinterpret this long-legged silhouette for denim, showing that this new cut looks best when extended over the shoe.  Salvatore Ferragamo offers a more structured approach to this retro look, pairing the boot cut pant with a matching jacket, reminiscent of the original Charlie’s Angels.

Menswear Carrot Pant — Paired with an oversized silk blouse or cropped jacket, the carrot shaped pant– pleated in the front and very tapered at the ankle– defines this new silhouette.  Designers such as Michael Kors, BCBG and DKNY show an accessible approach to this newly defined shaped.

Pleated Skirt — The pleated schoolgirl skirt is one of the newest silhouettes that emerged from designers such as Catherine Malandrino, Alice + Olivia and Zac Posen. The mini length pairs well with a cropped jacket and looks best layered on top of tights or knitted thigh high socks.

The Draped Dress — Designers such as Matthew Williamson and Diane von Furstenberg showed the draped dress, best in a pop of color such as red or blood orange, as an update to last fall’s sequin mini. The evolved dress is still worn short, but less constrictive, with drapes and ruching to give the party dress a new level of sophistication.

Fall 2010 Fashion Accessory Trends:

Knit Accessories — Layering is the key to staying warm through the fall transformation, with knit legwear as the foundation to the layered look.  Chanel and D&G showed a covered leg as the first step in achieving the total head to toe knit look.  Rag & Bone intensifies the knit ensemble by piling on exaggerated chunky scarves, loops and hats. 

Fur & Shearling Accessories — These textured fabrics extend beyond outerwear into the world of accessories.  Fur and shearling can be found in accessories ranging from fur-lined boots at Michael Kors to animal print handbags from Roberto Cavalli.

Lace Up Boots — The woman on the go must not be without military inspired lace up combat boots to achieve a rugged and cool look this season. Marc by Marc Jacobs and Moschino Cheap & Chic show how to wear it best by tucking knit leg wear into the lace up boots.

The Wedge Bootie — The wedge bootie is sleek and modern, taking on an edgy vibe when worn over a pair of knit tights or socks.  BCBG shows that this footwear looks best in a short ankle version, paired with an equally short, pleated skirt.

Clog Bottom Boot — The clog bottom boot offers the dichotomous country girl an evolved version of last spring’s original clog. The boot looks best with shearling lining, worn with sweater tights or socks peeking from the top.

The Backpack is Back — One of the most noticeable new accessory trends is the backpack.  Marc by Marc Jacobs incorporates bold colors, while Chanel adds luxe fabrics such as tweed and fur to create a more sophisticated alternative to a hands-free bag.  The backpack looks best with two straps, one on each shoulder, thrown over a leather or fur jacket.

Cross Body Bags & Utility Satchels — The leather or canvas satchel joins the staple cross-body bag this season, offering updated utilitarian features such as belting details, pockets and an optional strap for added functionality.  Ralph Lauren and Marc Jacobs offer a variety that can be sporty when worn across the body or lady-like when held in hand.

From the Wrist Down — The urban warrior has free reign to over-accessorize her hands and wrists this season.  Achieving this hyper accessorized look is made easy by stacking up Aqua bracelets or adorning the hand with statement rings, the unexpected “it” item from Chanel.

Waist Belts — The waist belt is a great way to feminize any oversized sweater, military jacket or coat by cinching.  Donna Karan and Rag & Bone provide a variety of styles which include wide, double wrapped, or utilitarian with an occasional fanny pack or cargo pocket detail that looks rugged and functional.

Grilled Portobello Mushrooms and Beef Steak Tomato Salad with Ginger Dressing

6 medium Portobello mushrooms

2 beef steak tomatoes

1 cup ginger dressing

Salt and pepper to taste

Remove the black inside of the mushrooms

Slice tomatoes into ¾ inch slices

Pre–heat the grill.  Place the mushrooms in a bowl with ½ of the dressing.  Toss and make sure all of the mushrooms are covered in dressing.  Marinate for 5 minutes, place mushrooms on grill, 4 minutes per side.

While mushrooms are on the grill, place tomatoes in the bowl of dressing and marinate. When mushrooms are done, remove from the grill and set aside.  Place tomatoes on the grill for 3 minutes per side.

Alternate the mushrooms and tomato on a platter.  Season with salt and pepper, drizzle with ginger dressing and serve.

Ginger Dressing

1 cup mayonnaise

4 tablespoons Dijon mustard

4 tablespoons grated ginger

4 tablespoons soy sauce

4 tablespoons lemon juice

4 tablespoons white wine vinegar

8 tablespoons olive oil

Salt and Pepper

Mix together mayonnaise, mustard and ginger.  Whisk in remaining ingredients.

Butter Lettuce with Roasted Onion and Tomato, Blue Cheese and Black Pepper Vinaigrette

Serves 3

1 head butter lettuce, cleaned

½ Vidalia onion, skin on, cut into thirds

1 tomato cut into 6 wedges

3 tablespoons crumbled blue cheese

3 oz black pepper vinaigrette

2 tablespoons olive oil

Salt and pepper to taste

Preheat oven to 325º.  Toss onions with olive oil and salt and pepper. Place the onions on oven rack.  Dip tomatoes into same olive oil and salt and pepper bowl and place on same oven rack.  Place in over for 25 minutes. Remove from oven and cool.  Remove and toss onion skin.

In a bowl, toss the butter lettuce wit the black pepper vinaigrette.  Arrange the lettuce on 3 plates.  Place the onions, tomato and blue cheese on top of salad, serve.

Black Pepper Vinaigrette

4 teaspoons ground black pepper

2 teaspoons sugar

2 teaspoons Dijon mustard

4 tablespoons cider vinegar

½ cup olive oil

Place the black pepper, sugar, mustard and vinegar in a bowl and whisk together. Slowly whisk in the olive oil.

Mozzarella and Strawberry Salad

1 cup mozzarella

½ cup quartered strawberries

1 tablespoon thinly sliced basil

1 tablespoon thinly sliced mint

Salt and pepper

3 tablespoons olive oil

Balsamic glaze

Place mozzarella, mint and basil in a bowl.  Toss with olive oil, salt and pepper. 

Arrange in bowl with strawberries.  Garnish with balsamic glaze

Grilled Veal chop with grilled portabella mushroom, ginger dressing

serves 4

8 portabella mushroom cleaned

T.T. salt and pepper

4pc. 8oz veal chop

2 tbs. olive oil

2 tbs. chopped chives

Ginger dressing

Prepare the grill.

Put the mushrooms in a bowl and toss with 2 tbsp of the ginger dressing.  season with salt and pepper.  Brush the veal chops with the olive oil and season with salt and pepper.  Grill the veal chops for about 5 min on each side.  Internal temp should be 130 for medium.  Set aside to keep warm.  Drain the mushrooms and grill for 3 minutes on each side.  Arrange 2 of the mushrooms on each plate followed by a veal chop.  Drizzle with the dressing.

Ginger dressing

1/4 cup mayonnaise

1 tbsp. Dijon mustard

2 tbsp. fresh grated ginger

1 tbsp. soy sauce

1 tbsp. fresh lemon juice

1 tbsp. white vinegar

2 tbsp olive oil

t.t salt and pepper

To make the dressing, combine the mayonnaise, mustard and ginger in a bowl.  Whisk in the soy sauce, lemon juice, vinegar, and oil.  Season with salt and pepper.

Grilled sea scallops with orange, red onion, and cilantro

serves 4

1 red onion sliced thinly sliced

3 oranges

T.T. salt and pepper

12 pc. sea scallop, muscle removed

2 Tbs. olive oil

1/4 cup small cilantro sprigs

4 leaves washed Boston lettuce

Remove the skin of the oranges.  Working over a bowl, slice the between the membranes to release the orange segments into the bowl.  Squeeze the juice out of what is left of the orange into the bowl.  Add the onion  and season with salt and pepper. Brush the scallops with 1 Tbsp. of the olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes on each side or until just cooked through. Add the cilantro to the oranges and toss.  place a lettuce leaf on each plate and spoon the orange salad onto it.  Arrange the sea scallops around the salad and drizzle with olive oil. Serve

Grilled Lamb chops, new potatoes & asparagus– mint and black pepper vinaigrette

serves 4

8 new potatoes cleaned

16 med. asparagus spears

Mint & black pepper vinaigrette

12 lamb chops

T.T. salt and pepper

Prepare your grill

Cook the potatoes in lightly salted boiling water for about 15 minutes until tender but still firm.  Drain and set aside to cool.  Blanch the asparagus in lightly salted boiling water for about 3 minutes.  Plunge into ice water.  When cold drain and set aside.  Cut the potatoes in 1/2. Put them in a bowl and toss with a little of the vinaigrette.  Put the asparagus on a plate and brush with the vinaigrette. Season the lamb chops with salt and pepper and a little of the vinaigrette.  Grill the potatoes for two to three minutes, turning occasionally until browned, grill the asparagus for 2-3 minutes.  Set aside and keep warm. Grill the lamb chops for 3 to 4 minutes on each side for medium rare.  Arrange the potatoes, asparagus, lamb on serving plates and drizzle with the vinaigrette.

Mint and Black pepper vinaigrette

2 tbs. chopped fresh mint

1 tsp. sugar

1 tsp dijon mustard

2 tsp coarsely ground black pepper

3 tbsp. cider vinegar

1/4 cup olive oil

Put the mint in a bowl and sprinkle sugar.  Stir in the mustard, pepper and vinegar.  Slowly whisk in the olive oil.

Grilled  Ribeye with grilled Beefsteak tomatoes and Red Onion

Four  10 to 12 oz center cut rib-eye steaks

T.T. salt and Pepper

T.T.  cayenne pepper

2  tbsp. olive oil

1 large red onion cut into 4 thick slices

2 large beef steak tomatoes, cut into 8 thick slices

1/4 cup fresh cut basil

Prepare the grill.

Season the steaks on both sides with salt, a good amount of black pepper and a little cayenne.  brush the steaks with the olive oil.  Grill the steaks for 3to 4 minutes a side or until internal temp of 125 for medium rare.  Set aside to keep warm.

While the steaks are cooking rub a little olive oil on the onions.  Place the onions and grill and cook for about 3 minutes.  Using a spatula gently turn the slices and cook for 2-3 minutes.  Place the tomatoes on the grill and cook for 2 to 3 minutes per side.  Place the tomatoes and onions on a plate season with salt and pepper and the basil.  Place a steak on each plate and serve.

Grilled chicken with lime and avocado

serves 4

juice of 3 limes ( about 1/4 cup)

2 tbsp olive oil

1/2 tsp minced garlic

2 tbsp. chopped parsley

2 tbsp chopped cilantro

1 tbsp. chili powder

1 tsp. ground cumin

Four 6 to 7oz chicken breast

2 ripe avocados

3 scallions sliced

1 red pepper chopped

1/2 jalapeno, seeded and finely chopped

2 plum tomatoes, seeded and diced

Prepare the grill.

Combine the lime juice, olive oil, garlic, parsley, cilantro, chili powder and cumin in a bowl and salt and pepper. Put the chicken in a bowl and add enough  marinade to cover the chicken.  Cover and marinate for 15 to 20 minutes turning occasionally.

Remove the chicken from the marinade.  Pour 1/2 the marinade into a pan and reserve the rest of the marinade to baste the chicken. Grill the chicken for 6 to 8 minutes per side basting with the marinade.  Chicken needs to be cooked to a internal temp of 160. Meanwhile halve the avocados length wise, remove the pits and cut into cubes. Add the scallions and peppers to the marinade in the sauce pan and bring to a simmer.  Remove from the heat.  add the avocados and tomatoes.

Place the chicken on serving plates and spoon the sauce over.

Marinades Perfect for Kabobs

Tangerine Pineapple Vinaigrette

Yield 1 Quart

1¼ cup tangerine juice

2/3 cup pineapple juice

2 tablespoons lemon juice

2 teaspoons balsamic vinegar

2 teaspoons Creole mustard

1 teaspoon roasted garlic

1 ¼ cup vegetable oil

2/3 cup olive oil

2 teaspoons salt

½ teaspoons black pepper

Combine the juices, vinegar, mustard and garlic.

Whisk the oils gradually

Season with salt and pepper

Lime Marinade

Juice of 3 limes ( about 1/4 cup)

2 tbsp olive oil

1/2 tsp minced garlic

2 tbsp. chopped parsley

2 tbsp chopped cilantro

1 tbsp. chili powder

1 tsp. ground cumin

Combine the lime juice, olive oil, garlic, parsley, cilantro, chili powder and cumin in a bowl and salt and pepper. Put the meat/fish in a bowl and add enough marinade to cover the chicken.  Cover and marinate for 15 to 20 minutes turning occasionally.

Barbecue Spice Mix

4 tablespoons paprika

2 tablespoons chili powder

2 tablespoons salt

4 teaspoons cumin

4 teaspoons sugar

1 tablespoon dried thyme

2 teaspoons dry mustard

2 teaspoons black pepper

2 teaspoons dried oregano

2 teaspoons curry powder

1 teaspoon cayenne pepper

Mix all ingredients and store in airtight container.

Cajun Spice Blend

8 tablespoons paprika

3 tablespoons cayenne pepper

5 tablespoons ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 ½ tablespoons dried oregano

2 ½ tablespoons dried thyme

Mix all ingredients and store in airtight container.

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Grilling with Chef Dan McGee

Grilled Veal chop with grilled portabella mushroom, ginger dressing

serves 4

8 portabella mushroom cleaned
T.T. salt and pepper
4pc. 8oz veal chop
2 tbs. olive oil
2 tbs. chopped chives
Ginger dressing

Prepare the grill.
Put the mushrooms in a bowl and toss with 2 tbsp of the ginger dressing. season with salt and pepper. Brush the veal chops with the olive oil and season with salt and pepper. Grill the veal chops for about 5 min on each side. Internal temp should be 130 for medium. Set aside to keep warm. Drain the mushrooms and grill for 3 minutes on each side. Arrange 2 of the mushrooms on each plate followed by a veal chop. Drizzle with the dressing.

Ginger dressing

1/4 cup mayonnaise
1 tbsp. Dijon mustard
2 tbsp. fresh grated ginger
1 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
2 tbsp olive oil
t.t salt and pepper

To make the dressing, combine the mayonnaise, mustard and ginger in a bowl. Whisk in the soy sauce, lemon juice, vinegar, and oil. Season with salt and pepper.

Grilled sea scallops with orange, red onion, and cilantro
serves 4
1 red onion sliced thinly sliced
3 oranges
T.T. salt and pepper
12 pc. sea scallop, muscle removed
2 Tbs. olive oil
1/4 cup small cilantro sprigs
4 leaves washed Boston lettuce

Remove the skin of the oranges. Working over a bowl, slice the between the membranes to release the orange segments into the bowl. Squeeze the juice out of what is left of the orange into the bowl. Add the onion and season with salt and pepper. Brush the scallops with 1 Tbsp. of the olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes on each side or until just cooked through. Add the cilantro to the oranges and toss. place a lettuce leaf on each plate and spoon the orange salad onto it. Arrange the sea scallops around the salad and drizzle with olive oil. Serve

Seeing SUE, the world’s largest and most famous T.rex, at The Field Museum is an absolutely must for Chicago visitors, but on June 12, SUE will “escape” to top Chicago hotel Swissôtel Chicago for one of their famous Very Important Kids (VIK) events. A 6.5-foot tall, 13-foot long manned animatronic “Walk Around SUE” will delight event attendees as they meet her personally. This life-sized T.rex will interact with guests, roaring and racing around the Swissôtel Chicago lobby.

To celebrate the 10^th anniversary of SUE’s instillation at the Museum, The Field Museum has created RoboSUE: The T.rex Experience, a robotic version of SUE that responds to humans by looking directly at them and reacting to their movements.

In addition to the “Walk Around SUE” event, Swissôtel Chicago is now including an all access pass with every Field Museum package purchases. Guests who purchase the package will receive:

-          General Admission to The Field Museum

-          Access to RoboSUE

-          Tickets to 3D film Waking the T. rex: The Story of SUE

-          Admission to the Mammoths and Mastodons: Titans of the Ice Age exhibit

-          Admission to the exhibition Underground Adventure

The event will take place at the Swissôtel Chicago (323 E Wacker Dr) lobby on June 12 from 9:00 – 10:30 a.m. This event is complimentary to all participants.

Photo compliments of The Field Museum

Walk Around Sue, photo compliments of The Field Museum

Summer is the best time of year to enjoy all of the wonderful sights and sounds of Chicago. Swissôtel Chicago is offering a one-of-a-kind package that allows the entire family to enjoy a fun-filled summer vacation in one of America’s greatest cities. Swissôtel Chicago Summer VIKation is offering the third night for free if you stay two nights and extra bonuses worth $500. This package can be redeemed on select dates now thru September 6^th and includes:

-         $25 parking discount

-         Exclusive Bloomingdales Savings Package

-         Complimentary use of the 42^nd floor fitness center & pool

-         Tickets to your choice of Shedd Aquarium, Field Museum, Adler Planetarium or the Art Institute of Chicago (two tickets to two museums or four tickets to one museum)

-         $100 play money. This money can be applied to The Lobby Lounge, Geneva Restaurant, Room Service, In-room movies, local calls, internet and mini-bar.

Whether its mom that loves downtown Chicago for the shopping, or the kids who can’t get enough of Shedd, there are activities that the entire family can enjoy together. Please contact me if you would like additional information about Swissôtel Chicago or the Summer VIKation package.

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