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The Lockport Legend 021617

26 | February 16, 2017 |

26 | February 16, 2017 | The Lockport Legend life & arts lockportlegend.com Students put their heart into craft project Students from Walsh School and Oak Prairie painted pillowcases Feb. 8 to be sent to soldiers in the hospital. Photos submitted Homer 33C students raise money for American Heart Association Submitted by Homer 33C Goodings Grove fourthgraders showed their support for the American Heart Association last week by making scarves from heartshaped pieces of cloth. Students were given an opportunity to purchase the kits for $5. Each kit was assembled by a team of teachers, staff members, bus drivers and parents who cut, counted and organized the uniform pieces of fleece from yards of fabric. The kits were labeled with clever names, such as “Sunny Days Ahead” (for a kit of yellow and orange fabric), “Bumble Bee” (for a kit with yellow and black cloth) and “Can You Bear It” (for a kit containing the Chicago Bears’ famous orange and blue). Proceeds from the kit sales will benefit the American Heart Association. Last year, the school raised more than $11,000 for the organization through a variety of activities. This year, they hope to raise even more. D92 students paint pillowcases for soldiers Art work sent to soldiers in hospital Submitted by Will County District 92 District 92 pairs students from Walsh School (early childhood though first grade) and Oak Prairie (sixtheighth grade) to promote leadership, social skills, and friendship. The students have taken several field trips, and for this one they decorated pillowcases and Valentine’s to be given via Operation Care Package to injured troops who are in the hospital. At the first trip for Walsh, they searched for and decorated pumpkins from a teacher-made patch. The second trip was to the Lockport Library to decorate a Christmas tree and have the older students read to the younger students. The district has been amazed and proud of the older students and the leadership roles they have taken with the younger students at Walsh. D92 students Sean Pierson (left) and Ryan Rusnak show off the American flag pillowcase they made. Students Zach Dankert (left) and Dale Reese have a laugh while painting pillowcases. Goodings Grove fourth-graders and Principal Ann Christie show off the scarves they made from heart-shaped pieces of cloth. Photos submitted Students chose from a variety of different colored kits to make their scarves from.

lockportlegend.com dining out the Lockport Legend | February 16, 2017 | 27 The Dish Bonefish fashions four-flavor drink in pomegranate and sage martini Bill Jones, Managing Editor When it comes to flavor profiles, drinks usually lean toward sweet, sour, bitter or, on rare occasions, savory. But instead of committing to just one, the latest cocktail at Bonefish Grill in Orland Park tries to capture all four in one blend for something that also plays to the hopefully soon-to-come spring season by being “light and refreshing,” according to managing partner Nicholas Kapellas. The pomegranate and sage martini ($9.10) — unlike some of the restaurant’s seasonal repeats, a completely new offering — combines Reyka small-batch vodka, fresh sage simple syrup, POM Wonderful 100 percent pomegranate juice, Cointreau, freshly-squeezed lemon juice and Angostura bitters, as far as the franchise-wide recipe goes, though Orland Park in particular makes use of Art in the Age’s Sage liqueur. “The pomegranate juice is a hot thing right now, with all of the antioxidants in it,” Kapellas explained. “We try to use the freshest products.” The cocktail also may use the optional addition of pasteurized egg whites, which are designed to act as a flavor enhancer, bringing the pomegranate to the forefront and balancing the complexity of the flavors in the mix. “It also adds that frothy top to it,” Kapellas said. The finished mix is topped with a sage leaf not only for the sake of presentation, but also to add to the aroma of the cocktail. The pomegranate and lemon hit the sour taste buds, while the orange liqueur and syrup strike the sweet ones. The sage offers the savory Bonefish Grill 15537 S. LaGrange Road in Orland Park Hours • 11 a.m.-10:30 p.m. Monday-Thursday • 11 a.m.-11:30 p.m. Friday and Saturday • 10 a.m.-9 p.m. Sunday For more information ... Web: www.bonefishgrill.com/locations/il/orland-park Phone: (708) 873-5170 element, while the bitters live up to their namesake. While the pomegranate and sage martini offers diners something undoubtedly new, it was inspired, in part, by the great success of the restaurant’s long-standing Bonefish Pomegranate Martini, a house-made infusion with Fris vodka, pomegranate and fresh mango. “That’s a huge hit, but we wanted to take a little swing on it,” Kapellas said. “Sage is a great fresh ingredient that has a lot of flavor.” The timing could not be better, either, for of-age guests looking to give it a try. The cocktail is already on the menu and plans to be around until May 1. Before then, however, Bonefish is running a “Martini Mondays” promotion through March 20, so diners looking to try the latest offering on the cheap can get it for $5 instead of the regular price by visiting on a Monday. Best paired with ... While diners typically think food, then what matches it well for a drink, it is not out of bounds to handle that choice in the other direction. For anyone just dying to try the new pomegranate and sage martini, and then wondering what best pairs with the drink, Kapellas recommends Bonefish’s mostprized appetizer, the Bang Bang Shrimp. That said, with the complexity of the drink itself, diners looking for something new to accompany it are free to let their eyes wander across the menu. Prefer bubbles? For those with a preference for things like Bellinis, mimosas or blackberry sangria, Sunday would be the day of choice at Bonefish Grill. Among the restaurant’s offerings from 10 a.m.-2 p.m. on a special brunch menu is the “Endless Bubbles Brunch” ($19.90), which gives the diner his or her choice of eggs Benedict, Brunch Favorite or omelet, as well as an endless supply of one of the three aforementioned drinks. “Brunch is one people don’t realize we have,” Kapellas said. Endless Bubbles also are available for $6 by the glass or $12 with any entrée. Readers are reminded to brunch responsibly. Hurry, before it’s gone! On Bonefish Grill’s special menu — but only until it changes again Feb. 28 — is a black cod with miso ($24.90) entrée, featuring what Kapellas calls a “melt in your mouth” fish featuring a house-made misoyaki sauce, served with fingerling potatoes, fresh baby bok choy and pickled ginger. The pomegranate and sage martini ($9.10) at Bonefish Grill in Orland Park features Reyka small-batch vodka, a hint of sage, pure pomegranate juice and lemon juice, finished with a fresh sage leaf. Bill Jones/22nd Century Media Modern Pomegranate Martini Recipe Bonefish Grill shares the secrets to making a martini similar to its recent addition, the pomegranate and sage martini. Ingredients • 1.5 ounces vodka • 1 ounce sage simple syrup • 1 ounce POM Wonderful 100 percent pomegranate juice • .25 ounces Cointreau or similar orange-flavored liqueur • 1 ounce freshly squeezed lemon juice • 2 dashes Angostura bitters • .5 ounces pasteurized egg whites (optional) Method • Pack a pint glass or a martini shaker with ice. • Combine all ingredients in a shaker tin and shake until icy cold. • Strain into a frozen martini glass. • Garnish with fresh sage leaf for garnish. Making a fresh sage simple Syrup Bring 6 cups of water to a rolling boil. Add 4 cups of sugar in the raw (for richer texture) or superfine sugar and stir until sugar is dissolved. Add 10-15 fresh sage leaves and let boil for two minutes. Turn off heat and let cool. Cover and refrigerate for 24-48 hours. Note: The sage needs time to infuse throughout the simple syrup, so the longer you infuse, the brighter your flavor will be. Helpful hints • The orange liqueur (Cointreau or similar) is going to add a bit of balance to the martini but not a ton of flavor, so tweak the flavor of cordial that you use to best accommodate the flavors that you love. For a richer flavor, use a liqueur like Grand Marnier. For a sweeter orange flavor, use Cointreau. For something different, try Solerno blood orange liqueur. • For an alternate to orange liqueur, use St.-Germain elderflower liqueur or Domaine de Canton ginger liqueur. • Without the egg whites, pull back slightly on the pomegranate juice, depending upon sweetness desired. • Do not forget the bitters. It’s a key element to the perfect balance in this martini. • For perfect aromatics, clap the fresh sage between your hands before garnishing the martini. This will release the oils and bring the aroma to the forefront.

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