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  PRASINO

 Laura Kastner Photography

Laura Kastner Photography

Menu


Cocktail Welcome
Chef’s amuse bouche
Smoked Chickpea Crostini
Spicy feta, tzatziki sauce

Welcome cocktail “Twenty-Twelve” Arch
Ixa Organic Tequile, Royal Combier, Citrus Gastrique, Soda

First course
Spring Corn Bisque
Mesquite smoked scallops, chives, truffle, matchstick potatoes
Paired with gruet-rose, New Mexico, US (organic)

Second course
Mesquite Grilled Sturgeon
Picked ramps, tomato confit, sunchoke puree
Paired with 10 azienda agricoloa cirelli, trebbiano d’abruzzo, Italy (organic)

Third course
Mesquite Grilled Quail
Jalapeno jam, bacon powder
Paired with 09 salvaje de mancayo, ribera de queiles, Spain (organic)

Fourth course
Apple Smoke Broken Arroe Ranch Venison Loin
Celery root, spoon spinach, medjoul dates, coriander jus
Paired with 07 le courolu, vaqueryas, “classique,” Rhone, France (organic)

Fifth course
Elderflower Panna Cotta
Citrus salad, candied ginger tuile
Paired with gruet, demi sec, New Mexico, US (organic)

 


 

 

 

Monday, June 25, 6:00 p.m.

prasino is the Greek word meaning "green” and serves clean food in a modern, environmentally conscious setting. prasino debuted its first Chicago location in the Wicker Park neighborhood in August 2011 after its success in the Western Suburb of La Grange. The prasino concept was founded in 2009. Serving breakfast, lunch and dinner, prasino’s menu celebrates artisanal flavors with a nod to local growers. Specialties include grilled and braised meats, ocean-friendly fare, organic produce, in addition to global-influenced beer, wine and  spirits. prasino also features organic espresso, juices and smoothies for healthy "on-the-go" tastes.

prasino's commitment to sustainability is incorporated the restaurant’s eco-chic design. Located in a modern storefront space on Division Street in Wicker Park, the interior was designed by Caren Crangle of Simeone Deary Design Group. With a name that means “green” in Greek and a seasonal menu, Crangle naturally pulled inspiration from urban green markets. “The idea and direction was to take this, the literal existence of the market, and deconstruct it in a way that could be reintroduced to create a modern restaurant,” Crangle explained.

Tabletops and floors incorporate sustainable wood and light fixtures are crafted from corrugated cardboard boxes (no wine bottles in Wicker Park). Food is prepared in kitchens designed to reduce energy and water use, to incorporate recycling, and eco-friendly cleaning products. prasino is a reflection of its founders, the Maglaris family. The third-generation restaurateurs are committed to supporting local growers, artisanal food producers and organic agriculture. Eat green, live well.


Jack Funderburg, Executive Chef, prasino

EXECUTIVE CHEF
Jack Funderburg

Jack was raised in the farming community of Belvidere, Illinois, where his family still owns a farm or two. Upon completing high school at Missouri Military Academy, he attended the University of Wisconsin, Madison, where Jack promptly began his culinary career as a part-time dishwasher. Dishwashing led to cooking and cooking led to dropping out of college to pursue a full-time career in front of a stove.

Inspired by the bountiful farmer's market in Madison and under the tutelage of Odessa Piper of L'Etoile fame, Jack co-founded the local Slow Food USA and Chefs Collaborative chapters, both of which focused on using sustainably raised and quality local organic produce and proteins. During his stay in Madison, Jack enjoyed meeting with farmers to help plan next season's crop which he was then able to buy from them directly. Then he met Alice Waters. . .

Ms. Waters convinced Jack to move to California's Bay Area where he was fortunate enough to work with many chefs representing the "locavore" movement including individuals from Chez Panisse, the French Laundry, Manresa, the Fifth Floor, Aqua, Orson, Absinthe, Zuni Cafe and of course Citizen Cake where he spent the last three years running the savory kitchen under acclaimed pastry chef and Food Network/Top Chef regular Elizabeth Falkner.

 

SUSTAINABILITY CONSULTANT, PRASINO FOUNDING FAMILY MEMBER
Ephi Maglaris, LEED AP

Ephi Maglaris, principal of Real Energy Sustainability, LLC, advises commercial real estate owners nationally on energy and sustainability matters. She was asked by her family (the owners of prasino) to serve as sustainability consultant for the restaurant.   Ephi was able to translate her family’s vision for a modern eco-chic restaurant that is both sophisticated and relaxed, by using sustainability as the driving force behind the choice of materials in the design, menu items, and operations. She leveraged the design of the restaurant to spark conversations on prasino’s sustainable philosophy through the selection environmentally friendly well-designed products, such as light fixtures made from reclaimed cardboard boxes. As a result, prasino has received as much media coverage for its “green” design features as it has for its signature dishes.


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