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Plenty for Dad to eat, drink, do on his day

If you've already picked out a tie or a new garden shovel for Dad for Father's Day, you might want to take it back.

This weekend, Arlington Park has some tasty treats planned for Dad and the whole family.

On Saturday, June 19, chef Greg Biggers of Fulton's on the River, Chicago, will demonstrate some of his favorite grilled recipes throughout the day.

Then on Sunday, he'll serve a host of Fulton's faves in the Marquee Tents. The $65-a-person package ($25 and $40 for kids) includes a two-hour buffet meal (chef-carved tomahawk steaks!), a four-hour open bar, track admission and a racing program.

Fulton's favorites also will be served Thursday through Saturday on a prix fixe menu in the Million Room, and Biggers' carved beef brisket sandwich on a pretzel roll will be available in the Cobey Food Court.

Biggers' appearance is just one of several culinary events at the track this summer. Steven Alexander, sommelier at Spiaggia, will conduct wine tastings in the Million Room July 10; chef Dominique Tougne of Bistro 110 will share French-inspired breakfast dishes during the Arlington Million weekend Aug. 20 and 21. On Sept. 4, chef Bob Andrea of Jake Melnick's Corner Tap will take over the Marquee Tents, creating a barbecue perfect for Labor Day celebrations. For tickets and details, call (847) 385-7410, or visit levyrestaurants.com or arlingtonpark.com.

Cup runneth over: Watch World Cup soccer matches and enjoy free food representing the competing countries at Harper College's Student Center (Building A).

Students in the Palatine college's culinary program will prepare appetizers, entrees and desserts for a free buffet for two of the scheduled 1 p.m. games: the Thursday, June 17, matchup between France and Mexico and the Wednesday, June 23, game between Ghana and Germany.

The large television in Harper's Student Center, and sets elsewhere on campus will air the games.

"The countries involved in these early matchups should make for a truly interesting combination of foods," Hospitality Management Professor Pat Beach says. "This is a great, timely way to showcase the culinary techniques of our students."

The viewing and buffet are open to the public.

Blending in: Whether you plan to chill out this summer with some of the fruitful smoothies featured in our June 2 edition or plan to enjoy some frozen peach margaritas or slushy lemonades on the deck, you're going to need a blender that can handle the chore.

Enter the Quad Blade Ninja Master Prep.

I spotted this product at Bed Bath & Beyond earlier this season and then saw it advertised on TV. Could a $40 blender really perform as well as blenders two, three or even four times the price?

Yes, it can, and it does.

The powerful blender made quick work of ice and frozen fruit, though my sons were disappointed that it's no quieter than my Cuisinart.

The Ninja's motor sits on top of the 48-ounce pitcher (there's also a 2-cup food processor bowl) and I like that the blade shaft comes out for easy cleaning. All the parts fit in the dishwasher.

Try this Punchy Peach Margarita, compliments of the folks at Ninja Master Prep: 1 cup ice, 11/2 ounces tequila, 1/4 ounce each triple sec, peach schnapps, fresh lime juice and one fresh medium peach, skinned and pitted. Pulse to desired consistency. Serve in a chilled margarita glass.

Look for the blender set at kitchen retailers or at NinjaKitchen.com. If you order online there's a specially priced deal with extra accessories.

Wine and roses: Clink glasses in the bucolic setting of Cantigny Park during its Midsummer's Eve Twilight Tour and Wine Tasting.

Activities begin at 6:30 p.m. with a one-hour garden tour, departing from the Visitors Center and guided by members of the Cantigny Horticulture Department. After the walk, Tasting deVine will pour samples from Roselle's Lynfred Winery at the Rose Garden. The tasting session will feature two red wines, two whites and a fruit wine.

Tickets for the Midsummer's Eve Twilight Tour and Wine Tasting cost $25 per person and include one full-size glass of the guest's favorite wine from the sampling. Light snacks will be served.

Register at Cantigy.org or (630) 260-8162.

- Deborah Pankey

• Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524. Listen to her discuss food and restaurant trends during Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.