The sun arrives just in time for opening day at the Chesterton European Market, Miller Bakery Cafe is humming with a solid Midwestern meat and fish menu and Colman's Mustard keeps calm and carries on at National Restaurant Show in Chicago this year.
Miller Bakery Cafe's Soft Opening for a Hungry Community: Though Diane Twyman's messages about Fridays@4 and a not-yet-scheduled opening date for the iconic Lake St. restaurant shuttered for years had become more frequent and urgent, the actually start date wasn't confirmed until last week. Thursday was the first official dinner service but by Friday I was getting phone calls from neighbors who couldn't miss the activity on the street. Or the excitement. All I know for sure is that Chef Cheryl Bernacchi, who was most recently at Mickey's in New Buffalo, is a very good cook and first-rate baker. For the time-being MBC is open Thursday, Friday, Saturday and Sunday for dinner, with plans out there for lunch service. This Sunday, the Bakery will be open from 2-8 pm for Mother's Day. Reservations are probably a good idea at 219.427.1446; find menus and wine list at www.millerbakerycafe.com.
Flowers, Musicians, Mushrooms, Pies and Flowers as Chesterton European Market Kicks Off the Season: All the favorites are back: The Rolling Stonebaker and his traveling brick pizza oven; besides good boutique cheeses The Vcheese People boast of their wit and charm; simplify makes everything from goat's milk including bug spray; quarter-pounders from Hot Diggity Dawg; rare books and soft pretzels, even an acupuncturist. The market will be open every Saturday from now until the end of October from 8 am to 2 pm.
Colman's Mustard Taking the Stage at the National Restaurant Show: Colman’s leads with a thought-provoking statistic that every minute of the day 45 jars of Colman’s (British) Mustard are purchased worldwide. The powdered mustard in the yellow tin has been around since 1814. As the press release says, the condiment has the “respect and recognition by chefs across the nations.
“Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866, Queen Victoria bestowed the ultimate seal of approval—the Royal Warrant—galvanizing Colman’s as the crown jewel of mustards and securing its place in the most discerning kitchens worldwide. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes.”
Colman's has Booth #4185 at this year’s NRA Show, 18th –21st May in Chicago.