by David Cohen
There are many ways you can experience ZED451 the recent addition to the steak houses downtown Chicago. Enjoy a cocktail at the lavish contemporary lounge, have an amazing dinner at the stylish dining room, or come in for the incredible “all you can eat” fixed price brunch, served every week on Saturday and Sunday.
Located downtown in the heart of Chicago’s River North neighborhood at 739 N. Clark Street, ZED451 promises to be an engaging with a new innovating approach to fine dining, an experience that you will never forget!
With natural colors and elements used to create the stylish interiors at ZED451 exudes a warm and relaxed atmosphere, luring pedestrians into the two-story building of glass, wood and stone.
The ultimate fixed price dinner offer the guests a great beginning at the seasonally Harvest Tables or as we refer to it The Salad Bar located at the center of the dinning room. With an extensive array of fresh home made soups, artisan cheeses to include some of the best cheeses found in the USA, hearty breads, charcuterie, unique salads and many side dishes, the salad bar can be a great meal by itself, a meal which will satisfy any hungry soul.
Under the direction of Executive Chef Patrick Quakenbush, the chefs at ZED451 are encouraged to present their very own amuse-bouche to their guests, allowing them to showcase the seasonal ingredients and preparations. This interactive approach might be a new way for fine dining experience where guests have the opportunity to ask as many questions as they want, and perhaps learn something new about food and nutrition.
As you might expect from any authentic Brazilan restaurant, the entrées are served tableside, and include the best cuts of Steaks such as the Grilled Rib eye or the Buttermilk Sirloin. Ribs, poultry and seafood, are the other choices for the main course, all simply seasoned and cooked to perfection. Everything here is cooked in ways to preserve the basic flavor and taste of the meat you select to be sampling. You can eat as much protein as you can digest, but most guests eat way above what any person can consume in one sitting.
You should try the Orchard Sangria, a white wine infused with brandy, with peaches, plums, apple juice and a splash of soda is the perfect fresh drink to balance your heavy meal.
For deserts, the decadent Home Made Ice Cream in seasonal flavors, and Butterscotch Bread Pudding, a buttery brioche soaked in rich butterscotch custard, topped with house made marshmallow, both deserts will be a delicious choices to end your dining experience at ZED451 and make your experience a dining delight.
ZED451 • 739 N. Clark Street • 312-266-6691. For more information visit www.zed451.com
photos by David Cohen publisher/owner of PINK Magazine and Pink Pages.
Last night PINK hosted Dining Out for Life at Andies’ Andersonville location. Much thanks to all the people who came in, and helped raise money for the fight against AIDS/HIV. There patronage and generous spirits made last night a night to remember. Thanks.
At the personal request of David Cohen, the Publisher and the Editor in Chief, you, your friends, family, colleagues, co-workers and acquaintances are asked to join PINK Magazine, Thursday April 28, at the Andersonville location of Andie's Restaurant, in honor and support of North America’s largest HIV/AIDS fundraiser Dining Out for Life.
This year, PINK is taking its sponsoring role as the official 2011 DOFL Chicago Andies Ambassador to its own uniquely festive, fun-filled level, presenting its/Andies’ guests an evening that’s both deliciously engaging and entertaining. Per PINK’s plans, this novel night will be unlike those taking place at any of the 18th annual event’s other 75 participating Chicagoland restaurants.
Thursday the 28th, in-house diners enjoying Andies’s cocktails and refined Mediterranean family fare will also be treated to a PINK-sponsored showcase of exotic entertainment and interactions with local talents as a well a number of huge contests and giveaways. The gifts and prizes of which will include specialty cosmetics, toiletries, books, CDs–like the hard-covered first edition of The L Life: Extraordinary Lesbians Making a Difference, new music downloads from Carsten Andersson, original art by PINK Publisher David Cohen, sexually sophisticated condom kits from OOO Boutique–and more, all in effort to get people to “dine out for life” at Andies and raise operational funding for Edge Alliance via the restaurant’s pledge to donate a portion of the evening’s proceeds to Edge’s HIV/AIDS service initiatives.
Details will be posted here as they develop, and announced via PINK’s weekly eblast, The PINK Spot. In the meantime, mark your calendars to dine out for life at Andies in Andersonville, 5253 N. Clark St., Thursday April 28, as PINK serves up the most deliciously rewarding dish of 2011.
Please call 773.784.8616 to make reservations and attend this evening which PINK promises to be full of outrageous fun, great food, and exciting surprises.
See you there,
Chicago, IL–The way to Chicago’s heart is through its stomach. And with such a big heart, this city has a big stomach to fill. On April 28, all of Chicagoland is invited to celebrate Dining Out for Life, when the largest HIV/AIDS fundraiser in the nation turns 18 years young.
Presented by Edge Alliance (formerly AIDSCare), 80 restaurants in 30 neighborhoods will donate a heaping portion of their proceeds of the night to help provide affordable housing and support services for those living with HIV/AIDS. For the past 18 years, Dining Out for Life has been pulling its weight as a fun and exciting component in the fight against HIV/AIDS, capturing the vitality and style that only Chicago can muster. By dining out at a participating restaurant on April 28, diners will have the opportunity to be a part of an actual solution to the HIV/AIDS epidemic. And, with the event boasting popular restaurants such as Halsted’s Bar & Grill, Wilde Bar & Restaurant, South Water Kitchen and Broadway Cellars, the solution has never sounded so delectable.
Jim Flosi, Founder and CEO of Edge Alliance, wants everyone to join the party. “It’s a lot of fun,” Flosi says. “You go to any of our restaurants on that day and you will have parties all over the place. People look forward to that every year because you’re bringing family, friends, a large group of people to a restaurant, and those are really good nights.”
With great company gathered around delicious food all for a fabulous cause, Dining Out for Life adds more incentive to dine-in with The best raffle this side of Boystown. A donation of $10 or more entrants eligible to win six grand prizes, including a sexy photo shoot as Dining Out for Life’s Next Top Model, flights to the Caribbean, and a spa day to recuperate from all the festivities. Plus, special menus on the date of the event added with festive décor particular to each restaurant will add to making this night memorable.
As an integral part of the fight against HIV/AIDS in Chicago (through affordable house, care and supportive services) since its inception in 1992, Edge Alliance could not continue to meet its charitable goals without the benefits of Dining Out for Life. Flosi first brought the event to Chicago from Philadelphia in 1994 with great success. With the proceeds from the first Dining Out for Life, Edge Alliance was able to open its first affordable housing campus in 1995 which assisted over 250 residents living with HIV/AIDS in its first 10 years.
“I think it’s been getting better and better,” Flosi says. “It’s been getting more professional, it’s becoming more known, and with that knowledge, I see it as continuing to grow.” Already present in Canada, Dining Out for Life has expanded to Nairobi, East Africa opening the doors for further international advancement.
Visit www.diningoutforlife.com for a list of currently participating restaurants. www.EdgeAlliance.org
by David CohenFleming’s Prime Rib Recipe
Recently PINK was joined by Executive Chef Russell Skall
of Fleming’s Prime Steakhouse & Wine Bar
in Chicago, and convinced Chef Russel to share his recipe for his deliciously famed Prime Rib.
This recipe serves 8.
6 -7 lb. Ribeye lip-on
2 tbsp Olive Oil
1 1/2 tbsp. Garlic Pepper Spice
1 tbsp. Kosher Salt
1 tbsp. Granulated Onion
2 tbsp. Thyme, Dry
The day prior to cooking, wipe any excess moisture, and then trim fat to 1/2″ from the end of the loin before placing on a sheet pan. Brush olive oil around the rib. Combine garlic pepper spice, Kosher salt, granulated onion and thyme in a mixing bowl. Rub the seasonings around the rib. Cover the ribeye with a piece of wax paper and refrigerate overnight. To cook, place the ribeye on a sheet pan in a 400 degree oven for 15-20 minutes to brown. Reduce oven temperature to 250 degrees. Pour off fluid then cover and cook for 2 – 2.5 hours to an internal temperature of 120 degrees.
How To Serve: Cut into portions and serve with creamy horseradish sauce.
HORSERADISH CREAM SAUCE
3 cups Sour Cream
½ cup Prepared Horseradish
1 tbsp. Worcestershire Sauce
4 tbsp. Chopped fresh Chives
1 tsp. White Pepper
1 tbsp. Kosher Salt
Place all ingredients in mixing bowl and blend with a wire whip until thoroughly blended. Place in storage container and refrigerate until ready to be served.
Fleming’s Prime Steakhouse • 25 East Ohio Street • 312.329.9463