WELCOME AUTUMN with GLEN PRAIRIE, and NEW MENUS, HALLOWEEN and THANKSGIVING SPECIALS at BIRCH RIVER GRILL, DINE and KARMA

Kurman Communications, Inc.

Catherine Patterson / Stephanie DeMeester

(312) 651-9000

catherine@kurman.com / stephanie@kurman.com

FOR IMMEDIATE RELEASE

WELCOME AUTUMN WITH GLEN PRAIRIE, AND NEW MENUS, HALLOWEEN AND THANKSGIVING SPECIALS AT BIRCH RIVER GRILL, DINE AND KARMA

BIRCH RIVER GRILL - AN AMERICAN KITCHEN

75 W. Algonquin Rd., Arlington Heights, Ill.

(847) 427-4242

www.birchrivergrill.com

Birch River Grill - An American Kitchen introduces new dishes on the restaurant's fall menu, while maintaining its gourmet-with-a-comfort-twist items. For starters, sample the signature, award-winning Wild Game Chili, grilled tender bison ranch sirloin, Broadleaf Farms wild boar, andouille sausage, smoky tomato sauce and heirloom beans ($6 cup/$9 bowl), or try the new Spruce Point Smoked Salmon Flatbread, chive cream cheese, capers, shredded egg, diced red onion and organic wild arugula greens ($10).

New Fall Menu

Enjoy sandwiches like the new Grilled "Baja Style" Fish Tacos, grilled wahoo, chopped cabbage, spicy salsa and cool cilantro lime mayo in corn tortillas ($10). Try the Harvest Tuna Salad, tuna salad, toasted almonds, golden raisins, tarragon and Dijon mustard on wheatberry bread ($9).

Savor entrees such as Indiana Maple Leaf Farm Duck, mission fig polenta cake, baby spinach, and dried cherry port sauce ($19), Wisconsin Blue Cheese Crusted Filet Mignon, grilled asparagus, whipped potatoes and red wine veal jus ($29), Rushing Waters Wisconsin Rainbow Trout, beluga lentils, chicken and herb broth and baby spinach ($17) and Rock Shrimp Scampi Linguini, garlic lemon butter sauce, sun-dried tomato and wild organic arugula ($16).

For the finale, try Birch River Grill'ssignature Aunt Aggie's Carrot Cake for Two, a three-layer cake with cream cheese frosting and candied walnuts served on its very own pedestal ($10). Also enjoy Pear & Kiln Dried Cherry Bread Pudding, served with warm cinnamon ice cream ($6), Apple Brown Betty, caramel sauce and vanilla ice cream ($6) and Chocolate Temptation Cake, pecan crust and chocolate sauce ($6).

Daily Specials

Birch River Grill also features specials seven days a week. On Monday, enjoy $2.50 Bud and Bud Light bottles; Tuesday, try $5 Bacardi and Captain Morgan cocktails; Wednesday offers $5 Absolut and Stoli cocktails; Thursday, try $5 Jack Daniels and Jim Beam cocktails; Friday, $5 Jose Cuervo margaritas and $3 Corona bottles; Saturday, purchase one entrée and receive a bottle of Sycamore Lane wine for just one cent and on Sunday, enjoy $2.50 Miller Lite and MGD bottles.

Halloween Specials

Try the spooky specials that Birch River Grill has prepared for Halloween. For dessert, indulge in Pumpkin Cheesecake, served with caramel sauce and whipped cream, dusted with cinnamon ($6).

At the bar, try Vampire's Kiss, Grey Goose vodka, Sapphire gin, Patron tequila, dry vermouth, tomato juice and a pinch of salt ($9); Gremlin, Crown Royal and lime juice ($6); Devil's Advocate, Bacardi Limon, Triple Sec, sour mix, cranberry juice and a splash of Grenadine ($6) or Wicked Witch Cider, Captain Morgan rum and hot apple cider ($6). All drink specials are served from October 15 through 31.

Thanksgiving Feast

Birch River Grill's Thanksgiving Day pre-fixe menu is offered from 12 p.m. until 7 p.m. on November 27. Enjoy Acorn Squash and Kentucky Bourbon Bisque; Autumn Salad, with mulled wine poached pear crumbled bleu cheese, toasted pecans, and kiln dried cherry dressing; Maple Glazed Free Range Turkey Breast, with Granny Apple sausage cornbread stuffing, sage pan gravy, buttermilk mashed Yukon Gold potatoes, brown butter green beans, and rustic cranberry-orange relish; and finally, Spiced Pumpkin Pie, served with cinnamon whipped cream. The meal is $24.95 per person, and $13.95 for children 12 and under.

Birch River Grill - An American Kitchen is open for breakfast, lunch and dinner seven days a week, from 6 a.m. to 10 p.m. Monday through Thursday; 6 a.m. to 11 p.m. Friday; 7 a.m. to 11 p.m. Saturday; 7 a.m. to 10 p.m. Sunday. The lounge stays open one hour later daily. All major credit cards are accepted. Complimentary parking is available. For reservations or more information, please contact Birch River Grill - An American Kitchen at (847) 427-4242 or visit them on the web at www.birchrivergrill.com.

DINE

733 W. Madison St, Chicago, IL

(312) 602- 2100

www.dinerestaurant.com

Chicago's chic, retro-themed Dine offers new dishes along with classic favorites for fall. New appetizers include Braised Veal Cheek, caramelized cauliflower puree and mustard seed consommé ($9), and Spice Rubbed Prime Tenderloin, served with golden beet vinaigrette, Brussels sprout-horseradish salad ($11).

New Fall Menu

Dine's lunch menu offers a variety of salads and sandwiches, including the Classic Cobb Salad, grilled chicken breast, green onions, bacon, Danish bleu cheese, avocado, tomato, Romaine hearts, and Dijon chive dressing ($12), Balsamic Vegetable Wrap, marinated portabella mushrooms and grilled seasonal vegetables in a spinach tortilla wrap ($8), and Braised Short Rib Sandwich, caramelized onions, horseradish sour cream, and smoked Gouda cheese on a pretzel roll ($12).

For dinner, try Roasted Wild Texas Hill Boar Rack, rutabaga gratin and braised greens ($31), Braised Domestic Lamb Shank, roasted autumn vegetables, lamb sweetbreads and braising jus ($29), and Block Island Monkfish, wild mushroom broth, beluga lentils and shellfish mushrooms ($26).

To satisfy the sweet tooth, Dine's "Finishing Touches" include the classic Gracie's Red Velvet Cake, cream cheese frosting, pecan praline, and vanilla scented strawberries ($11), Pumpkin Cheesecake Tart, candied pumpkin seed ice cream and cinnamon chocolate sauce ($7), Double Chocolate & Meyer Lemon Cake, with pomegranate sauce ($7) and Hazelnut Napoleon, caramelized apples and almonds with toasted walnut ice cream ($7).

Daily Specials

Stop by Dine any day of the week for a daily special. On Monday, enjoy half off a bottle of wine with the purchase of one entrée; Tuesday, half off all draft beer; Wednesday, $4 mixed drinks (well brands); Thursday, half off glasses of wine with the purchase of one appetizer; Friday, $6 house martinis; Saturday, burger and a beer for $9 (in the lounge only) and on Sunday, $2 bloody marys and $5 mimosas.

Halloween Specials

To get in the mood for Halloween, try Dine's Pumpkin Cheesecake Tart, candied pumpkin ice cream and cinnamon chocolate sauce ($6). Drink up Dine's Halloween drink specials, including Pumpkin Martini, Stoli Vanil, chai tea latte and pumpkin syrup, with a graham cracker rim and candy corns ($6) or Witches Blood, Absolut, pomegranate juice, cranberry juice and Champagne float ($6). These spooky drinks are offered from now through October 31.

Thanksgiving Feast

Celebrate Thanksgiving at Dine with the restaurant's prefixe Thanksgiving menu, offered November 27 from 4 p.m. until 10 p.m. Enjoy Roasted Acorn Squash Soup, with brown butter and sage, or Fall Greens, with buckwheat honey roasted pears and cider vinaigrette for starters. For the main course, feast on Sage Rubbed Turkey Breast, with adnouille sausage cornbread stuffing, roasted green beans and caramelized shallot gravy. Satisfy the sweet tooth with Pumpkin Cheesecake, with pecan crust and cinnamon ice cream. The meal is $28.95 per person; $16.95 for children under 12.

Dine is open for breakfast, lunch and dinner seven days a week. Breakfast is served from 6 a.m. to 10:30 a.m. Lunch and dinner are served from 11 a.m. to 10 p.m. Sunday through Thursday, and from 11 a.m. to 11 p.m. on Fridays and Saturdays. The Martini Bar and Lounge is open until 11 p.m. Sunday through Thursday and until midnight on Fridays and Saturdays. Dining is available at the bar. Valet parking is complimentary. For more information or to make reservations, please contact Dine at (312) 602-2100 or visit www.dinerestaurant.com.

KARMA - ASIAN FOOD & WINE

510 E. Route 83, Mundelein, IL

(847) 970-6900

www.karmachicago.com

Karma-Asian Food & Wine welcomes brisk autumn weather with its new fall menu. For starters, try the new Siracha Baked Mussels, green lip mussels basted with a sauce of blended chilis, and served with toasted naan bread ($9), Hawaiian Panko Crab Cakes, pineapple almond salsa and ginger tobiko butter ($10) or Shrimp and Lobster Rolls, served with yuzu dipping sauce ($9).

New Fall Menu

Karma's fall menu features a variety of soups, sandwiches and salads, including: Vietnamese Coconut Rock Shrimp Soup, coconut, sweet corn, potatoes and hot chili oil ($8), Crackling Calamari Salad, Boston lettuce, radicchio, frisee and hot chili oil dressing ($12), Grilled Teriyaki Angus Burger, teriyaki barbeque sauce, pepperjack cheese, caramelized

onions, brioche bun ($12) and Jumbo Thai Vegetarian Spring Roll, carrots, Napa cabbage, bean sprouts, and sweet chili sauce ($11).

For dinner, savor the mingling of sweet and savory flavors with Karma's new Asian Pepper Short Ribs, slow roasted beef short ribs, basted in a spiced tamari glaze, with yaki soba noodles and Swiss chard ($25). Also try Chinese Mustard Glazed Ribeye, 14 oz. bone-in center cut steak served with a Shanghai sauce and mashed garlic chive ($27), Orange Peel Tempura Chicken, sesame jasmine rice, ginger chili cucumber salad, yuzu orange glaze ($16), Togarashi Seared Ahi Tuna, black forbidden rice, pappadew pepper slaw, miso soy and orange ponzu sauces ($24) or the vegetarian Oden, a winter stew of a rich broth of konbu with tofu, turnips, carrots, shiitake mushrooms, eggs, and scallions ($15).

Finish the fall meal at Karma with a decadent mix of Karma's signature desserts, like Fresh Ginger Crème Brulee, sweet ginger custard, caramelized sugar, star anise macerated berries and vanilla tuile ($8), and newcomers like Ube, sweet purple yam ice cream with Tahitian vanilla infused short bread ($9) and Warm Island Papaya Tart, served with a pistachio cream ($9).

Daily Specials

Karma's lounge specials are offered seven days a week. On Good Karma Monday, enjoy $7 Grey Goose la Poire Cosmo Martini; on Funky Buddha Tuesday, $4 draft beer; on Warrior Rum Wednesday, $5 Bacardi Rum cocktails; Zen Thursday offers $3 domestic bottles and on Feng Shui Friday, try $6 Absolut martinis.

Halloween Specials

It's Halloween, and Karma offers the following special drinks: Witches Brew, Skyy vodka, Chambord, cranberry juice and sour mix ($6), Candy Corn, vanilla liquor, orange curacao and heavy cream ($5), Red Devil, Sloe gin, Skyy vodka, Southern Comfort, Triple Sec, banana liqueur, lime juice and orange juice ($7), Jack o Lantern, Hennessy, Grand Marnier, orange juice and ginger ale ($8), and Black Witch, Myers rum, brandy, apricot liqueur, Bacardi Gold rum and pineapple juice ($6). Karma's Halloween cocktails are offered from Friday, October 17 through Sunday, November 2.

Karma is open seven days a week 6:30 a.m.-10 a.m. for breakfast; 11:30 a.m.-2 p.m. for lunch;

5 p.m.-10 p.m. Sunday through Thursday for dinner, and 5 p.m.-11 p.m. Friday and Saturday for dinner. The lounge is open 5 p.m.-11 p.m. Sunday through Thursday; and 5 p.m.-midnight Friday and Saturday. Karma is located adjacent to the Crowne Plaza Chicago North Shore at

510 East Route 83, Mundelein, IL 60060. For reservations or more information, call Karma at

(847) 970-6900 or visit www.karmachicago.com.

GLEN PRAIRIE-FINE FOOD & DRINK

1250 Roosevelt Rd., Glen Ellyn, Ill.

(630) 629-6000

F&F Realty, Ltd. welcomes the addition of Glen Prairie-Fine Food & Drink to its lineup of restaurants. With the intent to respect the environment and promote environmentally sustainable practices, Glen Prairie, which opened August 12, is a local farm sourced fine dining restaurant with contemporary American cuisine. The cuisine emphasizes hearty meat, pasta and seasonal dishes utilizing meats, poultry and produce farmed locally or from across the country from farms practicing sustainable farming methods and celebrates the joys of artisanal cooking. Even the takeout containers are compostable and made from sugarcane rather than petroleum based plastics.

"Its concept is drawn from the great American plains, its offerings come from the farmer that works his land, shares our respect for the environment and proudly supplies the food on our tables," according to Executive Chef Daniel Ovanin. Accompanying Ovanin as part of Glen Prairie's opening team is Chris Turano, executive chef for two other restaurants for F&F Realty, owners of several popular Chicago-area restaurants, including: Dine, and MetroKlub, both located at 733 W. Madison St. in Chicago. F&F Realty also operates Birch River Grill in Arlington Heights, and Karma in Mundelein.

"The bountiful flavors and foods that are grown right here in the Midwest are brought to Glen Prairie's tables," Ovanin said. "Dining is about tasting different creations, and letting the natural flavors speak for themselves."

About the food

Glen Prairie's menu is designed to emphasize seasonal ingredients to showcase a variety of American flavors. The restaurant team shops local farmer's markets in Glen Ellyn and Lombard, Ill., as well as The Farm (stand) in Westchester, Ill. twice a week to source fresh ingredients.

Start the day with breakfast at Glen Prairie. Breakfast items incorporate cage-free eggs, such as Eggs Benedict, all natural Canadian bacon and cage-free poached eggs on a toasted English muffin with traditional hollandaise sauce ($12); Grilled Breakfast Sandwich, farm fresh fried egg, Wisconsin mild cheddar with choice of sliced Duroc ham, applewood smoked bacon, and Canadian bacon or sausage between thick brioche ($9); The American Farmer's Breakfast, farm fresh eggs cooked any style with choice of applewood smoked bacon, grilled ham or sausage accompanied with rustic skillet potatoes and choice of toasted bakery fresh breads ($9), or Corn Flake Crusted French Toast, cinnamon and farm fresh egg battered thick challah bread, rolled in coarse ground corn flakes, griddled crisp, served with pure maple syrup, whipped vanilla butter and market inspired berries.

Glen Prairie's lunch menu features a variety of sandwiches, including Glen Prairie Prime Burger, brioche bun, Laack Bros. two year aged cheddar, rustic potato fries and horseradish coleslaw ($11); Open Face Glen Prairie Signature Meatloaf, potato bread and mushroom gravy ($11); Slow Cooked Pork Shoulder, cola BBQ sauce on a toasted brioche bun ($10); Albacore Tuna, fresh lemon, olive oil, roasted almonds and seven grain bread ($10), and Oven Roasted Turkey Club, applewood smoked bacon, orange cranberry relish and toasted seven grain bread ($9). Glen Prairie offers an Express Lunch, with a half sandwich, cup of soup and small house or Caesar salad: choose two ($7) or three ($9).

Enjoy Glen Prairie's lunch entrée greens, including Glen Prairie Chopped Salad, roasted turkey breast, romaine hearts, applewood smoked bacon, scallions, fresh tomatoes and cider vinaigrette ($11); Buttermilk Fried Amish Chicken, mixed greens, fresh tomatoes, sweet corn, bell peppers, celery, scallions and honey Dijon vinaigrette ($12); Waldorf Salad, with red and green apples, celery, raising, spiced walnuts and Champagne vinaigrette ($10) and Prairie Cobb Salad, roasted Amish chicken, applewood smoked bacon, fresh tomatoes, red onion, farm fresh eggs, avocado, bleu cheese and Dijon vinaigrette ($12). Guests looking for heartier dishes can turn to Wild Mushroom Ravioli, baby eggplant, Roma tomatoes, basil and peppato ($14), or Simply Grilled Coho Salmon, with sweet corn polenta and roasted cherry tomato salad ($19).

For dinner, guests can enjoy soups and appetizers including Caramelized Bermuda Onion Soup, with herbed crouton, Laack Bros. Swiss and gruyere ($6); Daily Selection of Local Cheese Board, served with crostini and cranberry relish ($9); Free Range Colorado Lamb Chop, with port glaze, caramel onions and potato latke ($11); Dietzler Beef Tenderloin, with pearl couscous, crumbled feta and truffled vinaigrette ($12) and Lightly Smoked Whitefish Brandade, with peppato and crostini ($7). Glen Prairie's salad selections include the Market Prairie Salad, with fresh tomatoes, cucumbers and cider vinaigrette ($6), or Roasted Heirloom Beets, with herbed goat cheese, sunflower seeds, organic greens and champagne vinaigrette ($7).

The dinnertime entrée selections are varied and wholesome. Fish lovers will indulge in Simply Grilled Coho Salmon, with sweet corn polenta and roasted cherry tomato salad ($19) and Lake Superior Whitefish, warm toasted barley salad and Meyer lemon nage ($18). Meat enthusiasts will savor Grilled Colorado Rack of Lamb, red banana fingerling potatoes, baby vegetables and rosemary jus ($32); Glen Prairie Signature Meatloaf, roasted vegetables, whipped potatoes and button mushroom gravy ($16); Grilled Duroc Pork Porterhouse, stone ground mustard and raspberry glaze, Minnesota wild rice and natural jus ($21); Ditzler Farm Filet Mignon, herb whipped potatoes, sautéed green beans and peppercorn-port jus ($32) and Grilled Dakota Farmed Bison Ribeye, parsnip brown butter whipped potatoes and caramelized baby beets ($34).

Green farmed wines highlight Glen Prairie's wine menu, complete with a key describing environmental attributes of the wines. The Grgich Hills Fume Blanc (Napa, California, $55) and the Charles Krug Chardonnay (Napa, California, $40) are certified organic farmed, with no man-made pesticides or fertilizers used. The Paraiso Reisling (Monterey, California, $40) is sustainable farming certified, an approach to farming putting emphasis on local produce. Sanford Pinot Noir (Santa Barbara, California, $60) and Wild Horse Pinot Noir (Central Coast, California, $52) are both sustainable farming non-certified, using an approach to farming putting emphasis on local produce. Other wines are biodynamic farming certified, which is sustainable and organic, but also incorporates the use of lunar phases and cosmic rhythms. One such wine is Bonny Doon Sangiovese (Santa Cruz Mountains, California, $40).

Thanksgiving Feast

Bring an empty stomach to Glen Prairie's pre-fixe Thanksgiving dinner, prepared by Executive Chef Daniel Ovanin. The five-course menu highlights the Midwest's bountiful culinary offerings, with one choice of appetizer, soup, salad, entrée, and dessert.

For an appetizer, try Crab Corn Pudding, Grilled Roasted Vegetable Polenta with portabella red wine ragout, or Cast Iron Skillet Cornbread. For soup, try Pumpkin and Shrimp Bisque or Heirloom Beet Soup served in roasted acorn squash. Salad selections include Cranberry Waldorf, with red and green apples, raisings, walnuts, and cranberry vinaigrette, or Arugula Salad with oranges, pomegranate seeds, herbed goat cheese, and citrus vinaigrette.

Entrée selections include Grilled Free Range Turkey Tenderloin topped with roasted dark meat served with cornbread stuffing, maple roasted acorn squash and cranberry-orange relish; Lamb Bolognese, with roasted cherry tomatoes, pappardelle pasta and fresh basil; Pumpkin Goulash, lentils, vegetable broth and brown rice or Macadamia Nut Crusted Wisconsin Trout, served with Minnesota wild rice, caramelized apples, sautéed green beans and Champagne saffron sauce.

Finally, choose from Brioche, Bing Cherry Bread Pudding, Pumpkin Cheesecake with caramel sauce, or Grandma's Chocolate Cake.

About the restaurant

Glen Prairie's décor, designed by the California-based Puccini Group, integrates the sustainable, local essence of the menu items into the restaurant's design. The wood floors and natural light against the backdrop of the organic color palate create a warm, inviting ambience in the restaurant. The organic, reusable quality of the restaurant continues with the use of compost-able carry-out supplies and recycled paper menus.

About the chef

Executive Chef Daniel Ovanin began his culinary career at the Cooking & Hospitality Institute of Chicago, after moving to the Windy City from Los Angeles. Ovanin's career has spanned from dishwashing in Burr Ridge, Ill.'s Gia Mia, where he quickly became a sous chef, to serving as kitchen supervisor at Ciazza Restaurant in the Burr Ridge Marriott. Following Ciazza, Ovanin served as kitchen manager at the Five Seasons Country Club in Burr Ridge, then took his skills to the Compass Group in Evanston, Ill. Ovanin, who currently resides in Willowbrook, Ill., highlights his talent at Glen Prairie as executive chef.

Glen Prairie is located at 1250 Roosevelt Rd. in Glen Ellyn, Ill. in Chicago's western suburbs. Glen Prairie is managed by F&F Realty, Ltd., which owns and operates numerous commercial and residential properties throughout the Chicago area. Glen Prairie's 60-seat dining room and 40-seat lounge is open for breakfast, lunch and dinner 365 days a year. Glen Prairie also boasts private dining seating for up to 40 guests. Glen Prairie is open from 6 a.m. until 10 p.m. Monday through Thursday, from 6 a.m. to 11 p.m. Friday, from 7 a.m. to 11 p.m. Saturday and 7 a.m. until 10 p.m. Sunday. The lounge remains open one hour later than the restaurant each day. For more details, contact the restaurant at (630) 613-1250.

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