WC_052319

30 | May 23, 2019 | The winnetka Current DINING OUT
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Garden View Cafe’s new
menu connects with nature
Megan Bernard, Editor
Diners at Chicago Botanic
Garden’s Garden
View Cafe get more than
a meal — they get an
experience.
The cafe, located inside
the garden in the Village of
Glencoe, provides views
overlooking the blooming
garden and a new menu
tying into this summer’s
pollinator program called
Bees and Beyond.
The subject matter of the
program is timely, according
to Julie McCaffrey, the
public relations manager.
“There is an urgency to
protect pollinators while
we still can,” McCaffrey
said in a press release.
“Pollinators are fundamentally
connected to
plants, therefore, life.”
The cafe’s new menu
was launched this spring
before the garden-wide
program began, giving
a glimpse into what’s to
come this summer. The
food is local and sustainably
produced with seasonal
ingredients made by
pollinators, said executive
chef Mike Hiller.
“We wanted to actually
embody the whole pollinators
concept and theme and
not just call everything the
‘honey bee this’ or ‘honey
bee that,’” Hiller said.
“When you actually start
digging into the pollinator
issue, you realize it’s a
lot more than just bees. …
We’re also drawing more
attention to plants and how
they can help this issue.”
A group of 22nd Century
Media editors recently visited
the garden to try some
of the fresh pollinatorinspired
dishes ourselves.
On the new menu is a
honey bee forager salad,
The honey bee forager salad ($12.99) comes with
dandelion greens, mustard greens, spring mix, apples,
corn, almond, feta and raspberry-honey vinaigrette
at Chicago Botanic Garden’s Garden View Cafe in
Glencoe. Erin Yarnall/22nd Century Media
which is comprised of
dandelion greens, mustard
greens, spring mix,
Granny Smith apples,
roasted corn, slivered almonds,
crumbled feta and
raspberry honey.
Hiller mentioned that
bees thrive on dandelions
and other forager plants,
like mustard greens, so it
was important to highlight
them at the cafe in this
salad.
“I was pretty naive before
this all,” he said. “You
always think pollination
occurs and you don’t really
think about it or who does
it or the impact it has. …
The more you dive into it,
the more you find out that
certain plants change their
entire flower to attract specific
pollinators that might
be in the area.”
The dandelion greens
sparked our interest; however,
they were subtle and
not overpowering. The salad
itself was so fresh and
flavorful, drizzled with the
raspberry honey.
Another salad we sampled
was the toasted almond
salmon salad, which
Garden View Cafe
1000 Lake Cook Road,
Glencoe
www.chicagobotanic.
org/cafe
(847) 835-8375
8 a.m.-5 p.m. daily
has Chicago Botanic Garden-grown
baby greens,
toasted almonds, avocado,
celery ribbons, red onion
and lemon-dill ranch.
According to Hiller,
the success of growing
almonds is “100 percent
dependent on bees,” therefore
it fits perfectly on this
menu.
This salad could be a
meal in itself; it’s hearty
with the tender salmon
atop and it is complemented
well with the greens, almonds,
and dressing.
We completed our lunch
with roast apple and brie
grilled cheese, complete
with roasted local apple,
brie, sliced red onion
and clover honey drizzle
on buttery hand-sliced
challah bread.
Full story at Winnetka-
Current.com.