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OP_021617

The Orland Park Prairie 021617

30 | February 16, 2017 |

30 | February 16, 2017 | The orland park prairie life & arts opprairie.com Minding their beeswax Teens learn how to make special candles during recent Bridge program Great hair day Teens partake in Second Hair Day program at The Bridge Sam Veyette (left), a hairstylist at Opulent Beauty in Palos Heights, works on the hair of Claire Vodnik, of Oak Forest, during a recent Second Hair Day program at The Bridge Teen Center in Orland Park. Photos submitted Graciella Ramirez, of Worth, participates in a recent Homemade Beeswax Candles event at The Bridge Teen Center in Orland Park. Photo submitted Using their voices Local teaches Voice Lessons at The Bridge Teen Center ABOVE: Jill Ketchen (left), of Tinley Park, works on the hair of Sam Veyette during the program. Kassidy Gardner (front), of Frankfort, leads a recent Voice Lessons program at The Bridge Teen Center in Orland Park. Photo submitted LEFT: Kaitlin Knapp and Sarah Welker, both of Tinley Park, participate in the Second Hair Day program.

opprairie.com dining out the orland park prairie | February 16, 2017 | 31 The Dish Bonefish fashions four-flavor drink in pomegranate and sage martini Bill Jones, 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, freshlysqueezed 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 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 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 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 opposite 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 most-prized appetizer, the Bang Bang Shrimp ($10.70). 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 Bonefish Gril 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 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. 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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