At Red Hen Bread (1632 N. Milwaukee, 773-342-6823), bakery workis treated as an art form. In a setting that is Old World andintimate, hand-crafted loaves of bread and muffins and cookies are asymphony of shapes, sizes and colors that beg the question: Who areyou? What are you? In answer, the breads sing out, "We are PotatoThyme, Pumpkin Sweet Corn, Roasted Garlic Italian Ring and Oat andAmber Honey, and we are all delicious."
And then the muffins chime in. "We are Very Berry and CherryPecan and Pear Anise and Chocolate Chunk Cherry and Semolina OrangeBlossom."And then the cookies and the bars pick up the beat. The chorusis in full voice.OK, OK, enough already, I'll take one of those and one of thoseand . . . I'll take a bakery over a candy store any day.Nancy Carey, head baker and founder, says that "All of our breadshave distinguishing flavors, shapes, surfaces and textures. They areindividually wrapped in white butcher paper and tied with redtwine."I'll say. My loaf of potato thyme bread was wrapped so nicely Iconsidered giving it as a gift.MR. BEEF DIVES IN: Mr. Beef on Orleans (666 N. Orleans,312-337-8500) has launched its submarine sandwich fleet, and it isawesome. You have to try the roasted (on the premises) red pepperand provolone sub. It is beautiful. Then again, the Italian sub isdeliciously stacked with cold cuts (Genoa salami, prosciutto,mortadella, capocollo, cheese), and the turkey sub is no sloucheither. Now the dilemma is whether I can forgo an Italian beefsandwich for a sub. Decisions, decisions.HANS IS BACK: Chef Hans Aeschbacher, known by many as "ChefHans" or "Cheffy," as Michael Jordan likes to call him, has beenappointed executive chef at Edelweiss German Brasserie (7650 W.Irving Park Rd., Norridge, 708-452-6040).GORDON MEANS BUSINESS: Gordon (500 N. Clark, 312-467-9780) isinviting professionals and businesspeople to lunch with a variety ofexperts who will teach diners how to enrich their careers. EveryTuesday at noon, through Sept. 16, the prix-fixe lunch seriesfeatures a symposium with leaders in management, medicine andbusiness. The cost for the three-course lunch and symposium is $35.Tax and gratuity included.A FINE VINE: Tomatoes are at peak flavor right now, and TonyBarbanente, chef/owner of Via Veneto Ristorante (3449 W. Peterson,773-267-0888), will provide recipes for or demonstrate how to makeand prepare various dishes, including his delicious pomodoro sauce.LES ENFANTS: As part of its yearlong 10th anniversarycelebration, Bistro 110 (110 E. Pearson, 312-266-3110) has launched akids' menu featuring a selection of savory delights designed toplease petite but discerning palates. Yummies such as bistro grilledcheese sandwich and chicken tenders with pommes frites are among thedelights.STAR GRAZING: Ben Pao Chinese Restaurant (52 W. Illinois,312-222-1888) kicks off its weeklong Autumn Moon Festival on Sept. 8with a By the Light of the Moon wine dinner.On Sept. 10, the prix-fixe dinner includes a lecture and slideshow by a representative from the Adler Planetarium. A telescopewill be on hand for viewing the moon and stars.On Sept. 11 and 12, there will be complimentary star readings byastrologer Sylvia Friedman (from 6 to 8 p.m.).On Sept. 13, a traditional Chinese Lion Dance will be performedthroughout the evening.CHICKEN WINGS: Some tasty information from the NationalRestaurant Association. "As airlines reduce their in-flight foodservice offerings, restaurant operators are bidding on valuableairport space so they can offer dining options for airlinepassengers."To which I say, Yeah, right."A TRIP TO FRANCE: Le Titi de Paris (1015 W. Dundee Rd.) may bein Arlington Heights, but at 7 p.m. on Aug. 29, guests will feel theyare dining in France. A six-course dinner is matched with the winesof Provence and classical guitar music. Priced at just $68 (tax andtip extra), this is it short of hopping across the Atlantic.
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