The Tinley Junction 021617
30 | February 16, 2017 | The tinley junction Life & Arts tinleyjunction.com Attention Builders: Advertise with 22nd Century Media Reach 92,000+ Southwest Suburban homes. Sing out loud Orland Township sees record turnout at Senior Idol Auditions ® Contact Lora Healy 708.326.9170 ext. 31 email@example.com Voting Open February 2-28 Vote: www.22ndcenturymedia.com/swchoice We want to know your favorite local businesses! Tell us your favorites in categories such as: Beauty ★ Health ★ Dining ★ Education ★ Fitness & Recreation Pets Services ★ Shopping ★ Vehicles Judges (left to right) James Libera, Rich Renik and Jim Rallis look on closely give their input to contestants at Orland Township’s Senior American Idol Auditions held Feb. 7 at the Orland Township office in Orland Park. Photos Submitted Honor your favorite local businesses by voting for them in the Southwest Choice Awards presented by 22nd Century Media. Look for the ballot in the center of this newspaper or vote online at www.22ndcenturymedia.com/swchoice starting Feb. 2. Complete at least 50 categories and be eligible for 22nd Century Media’s Southwest Choice Awards prize—one three-night trip for two (2) adults to Riu Caribe in Cancun, Mexico, courtesy of Apple Vacations. THE FRANKFORT STATION THE LOCKPORT LEGEND THE NEW LENOX PATRIOT THE HOMER HORIZON THE ORLAND PARK PRAIRIE THE TINLEY JUNCTION THE MOKENA MESSENGER Homer Glen’s Cindy Summers sang blues ballad “Since I Fell for You” during her audition. James Marzano, of Oak Lawn, sang “Embraceable You.”
tinleyjunction.com Dining Out the tinley junction | February 16, 2017 | 31 The Dish Bonefish fashions four-flavor drink in pomegranate and sage martini Bill Jones, Managing Editor 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 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 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 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/orlandpark 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. 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 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 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. 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.