Capannari's vanilla the cream of the crop
Jim Capannari, ice cream chef at Capannari's, has won top honors for his vanilla. John MacGregor, head of the Dairy Department at Clemson University -- among the nation's leading dairy schools -- bestowed a Blue Ribbon upon Capannari's vanilla ice cream after analyzing it for 35 different characteristics, ranging from texture and body to color and taste. Capannari's retail business at 10 S. Pine St., Mount Prospect, is closed for the winter, but more info is available at (847) 392-2277 or www.capannaris.com.
New restaurants
Fahrenheit Restaurant and Celsius Lounge, 1890 W. Main St., St. Charles, opened to the praises of Fox Valley gastronomes. Executive chef Pete Balodimas, former chef de cuisine at Spiaggia, serves contemporary American cuisine featuring local produce, line-caught fish and antibiotic- and hormone-free meats and poultry. Fahrenheit's adjacent lounge area offers small plates and little tastes of Chef Balodimas' menu. The restaurant is currently only open for dinner, with lunch hours to come in December. For details, call (630) 444-1350.
Genghis Grill - The Mongolian Stir Fry opened its first area location earlier this month at 106 N. Hale St., Wheaton, the former home of Carney's Bakery. It's one of those build-your-own-bowl chains, meaning you pick meats, spices, vegetables and sauces before turning it over to the cooks for stir frying. Check out the ingredient choices at www.genghisgrill.com or call (630) 665-3600.
La Madia debuted in October in the Jazz Showcase's former location, 59 W. Grand Ave., Chicago. Its specialties are gourmet pizzas and a formidable wine list, but the menu also offers salads, pastas, risottos, paninis, artisan cheeses and desserts. Call (312) 329-0400 or visit www.dinelamadia.com.
This week
Kline Creek Farm, 1N600 County Farm Road, Winfield, presents programs on making hard candy like folks did back in the 1890s. Learn how to test for the hard-crack stage without a candy thermometer, take home recipes adapted for modern kitchens and immerse yourself in the natural aromas of spearmint, anise, lemon and wintergreen. The free programs take place at 1:30, 2:30 and 3:30 p.m. Saturday and Sunday. (630) 876-5900.
Kit Kat Lounge & Supper Club, 3700 N. Halsted St., Chicago, observes its seventh anniversary with the theme "The Seven Year Itch." From 6 to 8 p.m. Wednesday, resident female impersonator Madame X does a Marilyn Monroe show, while the film "The Seven Year Itch" plays on the jumbo screens. Patrons can celebrate Marilyn-themed martinis, passed appetizers and raffles. (773) 525-1111 or www.kitkatchicago.com.
Café Matou, 1846 N. Milwaukee Ave., Chicago, offers its next 4th Wednesday Wine Cellar Raid on Wednesday. Wine director James Rahn pulls more than 25 wines from the restaurant's cellar, ranging from pinot blanc to pinot noir. They're all paired with Chef Charlie Socher's seasonal menu items and offered for $17 for the entire evening. Make reservations at (773) 384-8911 or visit www.cafematou.com.
Hilton Chicago, 720 S. Michigan Ave., Chicago, hosts the AIDS Foundation of Chicago's sixth annual World of Chocolate fundraiser from 5:30 to 9 p.m. Thursday. Some of the locally concocted treats at this year's event commemorating World AIDS Day include white chocolate mashed potatoes, chocolate apple franzipan and chipotle spiced chocolate dipped strawberries. There's also a raffle, live entertainment and a holiday bazaar. Admission is $75 in advance, $100 at the door. (312) 334-0935 or www.aidschicago.org.
Adobo Grill, 1610 N. Wells St., Chicago, spotlights Tequila El Milagro in the "La Cocina de Guanajuato" tequila dinner. Executive chef Freddy Sanchez prepares a four-course Mexican meal paired with cocktails made with El Milagro. It begins at 7 p.m. Thursday and costs $43 per person. Reservations are required. (312) 266-7999 or www.adobogrill.com.