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| 1141 Central Avenue Wilmette, IL 60091 847 251 1160 info@thecrystalcave.us |
| The Crystal Cave of Wilmette, just north of Chicago, offering crystal monogrammed and engraved wedding gifts, corporate awards, religious, seasonal, sports, music, professions and city skylines. |
| Josef Puehringer, a native of Austria, learned engraving as a young man in his homeland and then moved on to begin his career in Chicago forty-three years ago. See more information... |
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| Teranz Boutique A great find! As you can see I fit right in and enjoyed every minuite of my stay! 17 N Wabash Ave Lobby Chicago, IL 60602 (312) 345-0881 |
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International waste-transformation project development beneficially using waste as an economic feedstock Alleviating environmental contamination Creating sustainable economic base Developing global markets for processed waste Transforming waste to energy Providing effective technologies to emerging markets Financing project development Valuing waste as a resource |
ABC 7 News Janet Davies and Steve Starr with anchors Alan Krashesky and Sylvia Perez December 2, 2010
The Time Bandit Offshore Race Team (TBOR) featuring national champion driver Bob Mazikowski and the Discovery Channel's "Deadliest
Deckhand" Travis Lofland on throttles completed testing days and three official races to take second place for the Super Boat
International World Championships in the Manufacturers #3 Class.
The crew pulled in late after a long drive from Georgia and went on to win first in the Wednesday races. The course grew more
challenging on Friday and Sunday, so the team went to work to adapt props and drives with their expertise and are thrilled for the Time
Bandit 30' Phantom's overall record. Johnathan and Andy Hillstrand who sponsor the boat under their flag congratulated everyone and
look forward to the 2011 race season.
Everyone was excited to partner with Key West's own David, Eva and "Prince" Alex Brian as they worked in the Florida Powerboat Club's
village and cheered the racers on. Brian also took TBOR I.T. Media Director Tom MacKnight on a special trip on his 47' Buddy Davis
SportFish Executive Charter. 305-394-0928
Mazikowski said, " It was an awesome and important week of camaraderie and racing. Taking first, then second on the final two days of
racing gave us the points for our award. We all thank Jeni Craig with Campbell Tax Service and Keith Nixon with MHDS.com who
sponsored the team this year." Lofland said, " This was the best way to end the year for my first powerboat season and the Time Bandit
Offshore crew. We couldn't have accomplished everything without our support team: Merlin Marine, K & J Marine, Ron Weinheimer, Tim
from Team Wanted, Brian, Mary, Vera, Reese and Tom from TMACK Productions."
Both Mazikowski and Lofland extend their thanks to Barbara and her staff at the Eat'N Grinn restaurant at Truman and Simonton Streets
in Key West for hosting the entire team for a spectacular day with the Time Bandit Boat on display.
Contact:
Ellen Greenleaf
Time Bandit Offshore Racing
ebgleaf@hotmail.com
317.409.3776
Check out OFFSHORE POWERBOAT ASSOCIATION WORLD CHAMPIONSHIPS ORANGE BEACH, ALA.
Deckhand" Travis Lofland on throttles completed testing days and three official races to take second place for the Super Boat
International World Championships in the Manufacturers #3 Class.
The crew pulled in late after a long drive from Georgia and went on to win first in the Wednesday races. The course grew more
challenging on Friday and Sunday, so the team went to work to adapt props and drives with their expertise and are thrilled for the Time
Bandit 30' Phantom's overall record. Johnathan and Andy Hillstrand who sponsor the boat under their flag congratulated everyone and
look forward to the 2011 race season.
Everyone was excited to partner with Key West's own David, Eva and "Prince" Alex Brian as they worked in the Florida Powerboat Club's
village and cheered the racers on. Brian also took TBOR I.T. Media Director Tom MacKnight on a special trip on his 47' Buddy Davis
SportFish Executive Charter. 305-394-0928
Mazikowski said, " It was an awesome and important week of camaraderie and racing. Taking first, then second on the final two days of
racing gave us the points for our award. We all thank Jeni Craig with Campbell Tax Service and Keith Nixon with MHDS.com who
sponsored the team this year." Lofland said, " This was the best way to end the year for my first powerboat season and the Time Bandit
Offshore crew. We couldn't have accomplished everything without our support team: Merlin Marine, K & J Marine, Ron Weinheimer, Tim
from Team Wanted, Brian, Mary, Vera, Reese and Tom from TMACK Productions."
Both Mazikowski and Lofland extend their thanks to Barbara and her staff at the Eat'N Grinn restaurant at Truman and Simonton Streets
in Key West for hosting the entire team for a spectacular day with the Time Bandit Boat on display.
Contact:
Ellen Greenleaf
Time Bandit Offshore Racing
ebgleaf@hotmail.com
317.409.3776
Check out OFFSHORE POWERBOAT ASSOCIATION WORLD CHAMPIONSHIPS ORANGE BEACH, ALA.
| RSVP To abeachgal@aol.com |
opened on the northwest corner of
Clark and Schiller St. known as
Pleezing Foods. Along with their father
Max and sister Marian they provided
personalized service and home
deliveries to customers in the near
north neighborhood.
Later Dave, Mel and Marian
established Sandburg Supermart at
1525 N. Clark St. Herb opened a store
at 875 N. State St. in 1962 named
Potash Bros Food and Liquor.
Today Dave, Mel, Marian and Melvin’s
son Art operate Potash Bros. Markets,
offering personalized service in the
Near North and Gold Coast
neighborhoods as well as the John
Hancock Center.
The Potash Shopping Experience
We may not be the biggest store in
town, but we are experts at carrying all
the products you need and want. We
listen to what you tell us and act
accordingly.
In Produce we carry all that you would
expect plus gourmet items such as
fresh herbs & spices, several kinds of
mushrooms, peppers and sprouts.
Our Salad Bar is always as fresh,
clean and replenished as needed.
Our Deli offers a wide variety of
products to make your life simpler. Our
own “roasted on premise” ham, turkey
and beef are several steps above the
competition in terms of flavor and
texture. Many of our salads are made
on-premise from our own recipes and
our cheese selections encompass the
world.
Our Meats are carefully selected to
meet the highest standards and the
most discriminating palates. From
ground chuck to beef tenderloin to
rack of lamb, our meats & poultry can
be ordered exactly as you like it.
Fish and Seafood are important to us.
We work with hand-picked suppliers
who ensure that the best quality and
safety standards are maintained, while
keeping our prices competitive.
We’re proud of our Bakery and the
“baked-fresh daily” products we offer.
Our breads, buns, rolls and bagels are
the freshest in town. We also carry a
full line of pies, cakes, cookies, etc. If
you need a special
occasion/customized cake, you’ve
come to the right place!
Our Grocery products are important,
too. We carry over 230 flavors of salad
dressings and 27 varieties of barbecue
sauces. And, of course we have what
you want in terms of everything else.
We may be small, but you can find
over 20,000 products in our stores.
And if we don’t have what you want. we’
ll do our very best to get it for you.
We also have an ATM for your
convenience as well as check-cashing
privileges and charges to Visa,
Mastercard, Discover & American
Express.
We deliver 7 days a week!
Satisfaction Guaranteed
Our customers don’t cut corners and
we don’t either! When you walk into
our stores, you’ll quickly notice our
high standards.
First, we offer only the finest products
nothing but the best quality will be
accepted.
Our stores are always clean and well
maintained we monitor all areas of the
store, even those that a customer won’
t see.
Our commitment to food safety is our
highest priority from fish to meat to
poultry to deli items, we have licensed
food handlers who are knowledgeable
and respectful of perishables.
Freshness is mandatory we never offer
product that is not at its peak, be it
dairy, produce, meat, etc
Full Flavor brings out the best in our
food offerings by following our quality,
cleanliness, safety and freshness
standards, we ensure that you’ll have
the benefits of optimal flavor and
delectable taste.
Whether you shop in our physical
stores, order by phone and/or fax. The
products you purchase are proof of
our overall commitment to providing
you with the quality and service you
deserve.
If, for any reason, you are dissatisfied
with any portion of your Potash
experience, please contact us
immediately. We always guarantee
your complete satisfaction!
--------------------------------------------------------------------------------
Store Locations
875 North State Street | 312-266-4200
--------------------------------------------------
1525 North Clark Street | 312-337-7537
--------------------------------------------------
175 East Delaware (Residents of
Hancock Center) 312-884-0060
--------------------------------------------------
Upcoming Events
--------------------------------------------------
60th Anniversary Remodeling Event ›
Sat, December 11, 2010
--------------------------------------------------
All Events
Blog: What's Cookin'
--------------------------------------------------
Meet Chef Ken! ›
--------------------------------------------------
Meet the New Meat Counter! ›
--------------------------------------------------
Honoring 35 Years of Service: Dave
Scapardine ›
--------------------------------------------------
Honoring 60 Years of Service: Marian
Schuman ›
--------------------------------------------------
How To Make S’Mores Indoors ›
--------------------------------------------------
Read More Articles >
Recipes
--------------------------------------------------
Honey-Mustard Salad Dressing ›
--------------------------------------------------
Homemade Chicken Broth ›
--------------------------------------------------
Herbed-Parmasan Chicken Breasts ›
--------------------------------------------------
Thoughts of Spring ›
--------------------------------------------------
Pepper Swiss Bread ›
--------------------------------------------------
Meet Chef Ken!
December 07, 2010
Since taking over as Executive Chef in
the Potash Markets kitchen in March
2009, Ken Osberg has been busy.
Ken’s duties include product
purchasing; menu planning; supplying
prepared food items for both stores’
separate custom catering division. He
also involves himself with the daily
hands-on food preparation. And, he
recently did a demonstration on the
WGN Midday News.
We were finally able to tear him away
from the kitchen long enough for an
interview to help our customers meet
Chef Ken.
Ken hails from Battle Creek, Michigan
and moved to Winnetka at age 10
when his father became the principal
at North Country Day School. He has
over 25 years of experience in the
food industry, and has loved working
with food since he grew up helping his
mother in the kitchen, where he
especially enjoyed baking. He started
working in restaurants as a teenager
and got his start at Victoria’s Station
on the North Shore.
Since then, Ken’s impressive list of
kitchen experience includes Royal
Melbourne Country Club in Long
Grove and Ambria Restaurant
Chicago. He has also worked at Four
Seasons Chicago while attending the
Kendall College Culinary School,
where he graduated on the Dean’s
List. He was the Executive Chef at
Convito Italiano Wilmette and
Executive Chef and General Manager
at Rotary International Headquarters in
Evanston.
PB: What was the most difficult thing
about your training?
KO: Working full time, going to school
full time and raising a family.
PB: When at home, what do you like to
eat?
KO: I eat everything, love to try new
things, new different, new fusions,
contemporary fusions.
PB: Favorite food to cook with?
KO: Sauces and soups. I love
reduction the old fashioned way and
mastering reduction quality.
PB: What’s your funniest kitchen
incident?
KO: Slipping on sweetbread.
PB: What’s your best cooking tip for a
novice?
KO: Pay attention to detail, but don’t
sweat the small stuff. Be willing to try
again. Don’t lose hope, you’ll be fine.
Don’t think too much.
PB: What’s the best piece of advice
you would give a home enthusiast?
KO: Work on your knife technique. Get
a book on knife cuts or take a cooking
class at Kendall College. Experiment,
try new things of your own, challenge
yourself.
PB: What are your favorite gadgets?
KO: Food processor, any thing that
saves knife work, non-stick pan, whip,
the oven.
PB: What’s your favorite cookbook?
KO: The Escoffier Cookbook and
Guide to the Fine Art of Cookery
Potash Markets is pleased to have
Chef Ken as part of our family, and we
hope you will be, too! As always, we
welcome any feedback on our deli and
catering, or any other aspect of our
stores. Please feel free to contact us.
--------------------------------------------------
Meet the New Meat Counter!
October 25, 2010 | Permanent Link
As you may have noticed, Potash
Bros. Market is undergoing a
makeover! The improvements aren’t
just cosmetic. We are making exciting
changes to many of our departments
that are geared toward making our
customer’s experience of shopping at
Potash more satisfying, fun and
convenient.
For example, we just opened the new
meat and fish counter at our State St.
store, where you can speak to a meat
person as part of your purchase, get
an individual cut of meat or enough for
a big feast, pick the cut you want, or
we can cut to order for you.
The new meat counter will also
continue to expand as we finish the
new flooring and lighting. Also, look for
grill or oven ready items like marinated
chicken breast or stir fry, seasoned
and ready to cook.
Another exciting change to our meat
and deli area will be the addition of a
sushi chef!
As the weeks go by, you will notice
many other changes throughout our
stores as we transform from the inside
out.
We will also be transitioning over to a
new Facebook Page, where you can
follow our progress. The first 200
people to join our new Page will
automatically be entered in a drawing
to win $100 in groceries! Join today!
Clark and Schiller St. known as
Pleezing Foods. Along with their father
Max and sister Marian they provided
personalized service and home
deliveries to customers in the near
north neighborhood.
Later Dave, Mel and Marian
established Sandburg Supermart at
1525 N. Clark St. Herb opened a store
at 875 N. State St. in 1962 named
Potash Bros Food and Liquor.
Today Dave, Mel, Marian and Melvin’s
son Art operate Potash Bros. Markets,
offering personalized service in the
Near North and Gold Coast
neighborhoods as well as the John
Hancock Center.
The Potash Shopping Experience
We may not be the biggest store in
town, but we are experts at carrying all
the products you need and want. We
listen to what you tell us and act
accordingly.
In Produce we carry all that you would
expect plus gourmet items such as
fresh herbs & spices, several kinds of
mushrooms, peppers and sprouts.
Our Salad Bar is always as fresh,
clean and replenished as needed.
Our Deli offers a wide variety of
products to make your life simpler. Our
own “roasted on premise” ham, turkey
and beef are several steps above the
competition in terms of flavor and
texture. Many of our salads are made
on-premise from our own recipes and
our cheese selections encompass the
world.
Our Meats are carefully selected to
meet the highest standards and the
most discriminating palates. From
ground chuck to beef tenderloin to
rack of lamb, our meats & poultry can
be ordered exactly as you like it.
Fish and Seafood are important to us.
We work with hand-picked suppliers
who ensure that the best quality and
safety standards are maintained, while
keeping our prices competitive.
We’re proud of our Bakery and the
“baked-fresh daily” products we offer.
Our breads, buns, rolls and bagels are
the freshest in town. We also carry a
full line of pies, cakes, cookies, etc. If
you need a special
occasion/customized cake, you’ve
come to the right place!
Our Grocery products are important,
too. We carry over 230 flavors of salad
dressings and 27 varieties of barbecue
sauces. And, of course we have what
you want in terms of everything else.
We may be small, but you can find
over 20,000 products in our stores.
And if we don’t have what you want. we’
ll do our very best to get it for you.
We also have an ATM for your
convenience as well as check-cashing
privileges and charges to Visa,
Mastercard, Discover & American
Express.
We deliver 7 days a week!
Satisfaction Guaranteed
Our customers don’t cut corners and
we don’t either! When you walk into
our stores, you’ll quickly notice our
high standards.
First, we offer only the finest products
nothing but the best quality will be
accepted.
Our stores are always clean and well
maintained we monitor all areas of the
store, even those that a customer won’
t see.
Our commitment to food safety is our
highest priority from fish to meat to
poultry to deli items, we have licensed
food handlers who are knowledgeable
and respectful of perishables.
Freshness is mandatory we never offer
product that is not at its peak, be it
dairy, produce, meat, etc
Full Flavor brings out the best in our
food offerings by following our quality,
cleanliness, safety and freshness
standards, we ensure that you’ll have
the benefits of optimal flavor and
delectable taste.
Whether you shop in our physical
stores, order by phone and/or fax. The
products you purchase are proof of
our overall commitment to providing
you with the quality and service you
deserve.
If, for any reason, you are dissatisfied
with any portion of your Potash
experience, please contact us
immediately. We always guarantee
your complete satisfaction!
--------------------------------------------------------------------------------
Store Locations
875 North State Street | 312-266-4200
--------------------------------------------------
1525 North Clark Street | 312-337-7537
--------------------------------------------------
175 East Delaware (Residents of
Hancock Center) 312-884-0060
--------------------------------------------------
Upcoming Events
--------------------------------------------------
60th Anniversary Remodeling Event ›
Sat, December 11, 2010
--------------------------------------------------
All Events
Blog: What's Cookin'
--------------------------------------------------
Meet Chef Ken! ›
--------------------------------------------------
Meet the New Meat Counter! ›
--------------------------------------------------
Honoring 35 Years of Service: Dave
Scapardine ›
--------------------------------------------------
Honoring 60 Years of Service: Marian
Schuman ›
--------------------------------------------------
How To Make S’Mores Indoors ›
--------------------------------------------------
Read More Articles >
Recipes
--------------------------------------------------
Honey-Mustard Salad Dressing ›
--------------------------------------------------
Homemade Chicken Broth ›
--------------------------------------------------
Herbed-Parmasan Chicken Breasts ›
--------------------------------------------------
Thoughts of Spring ›
--------------------------------------------------
Pepper Swiss Bread ›
--------------------------------------------------
Meet Chef Ken!
December 07, 2010
Since taking over as Executive Chef in
the Potash Markets kitchen in March
2009, Ken Osberg has been busy.
Ken’s duties include product
purchasing; menu planning; supplying
prepared food items for both stores’
separate custom catering division. He
also involves himself with the daily
hands-on food preparation. And, he
recently did a demonstration on the
WGN Midday News.
We were finally able to tear him away
from the kitchen long enough for an
interview to help our customers meet
Chef Ken.
Ken hails from Battle Creek, Michigan
and moved to Winnetka at age 10
when his father became the principal
at North Country Day School. He has
over 25 years of experience in the
food industry, and has loved working
with food since he grew up helping his
mother in the kitchen, where he
especially enjoyed baking. He started
working in restaurants as a teenager
and got his start at Victoria’s Station
on the North Shore.
Since then, Ken’s impressive list of
kitchen experience includes Royal
Melbourne Country Club in Long
Grove and Ambria Restaurant
Chicago. He has also worked at Four
Seasons Chicago while attending the
Kendall College Culinary School,
where he graduated on the Dean’s
List. He was the Executive Chef at
Convito Italiano Wilmette and
Executive Chef and General Manager
at Rotary International Headquarters in
Evanston.
PB: What was the most difficult thing
about your training?
KO: Working full time, going to school
full time and raising a family.
PB: When at home, what do you like to
eat?
KO: I eat everything, love to try new
things, new different, new fusions,
contemporary fusions.
PB: Favorite food to cook with?
KO: Sauces and soups. I love
reduction the old fashioned way and
mastering reduction quality.
PB: What’s your funniest kitchen
incident?
KO: Slipping on sweetbread.
PB: What’s your best cooking tip for a
novice?
KO: Pay attention to detail, but don’t
sweat the small stuff. Be willing to try
again. Don’t lose hope, you’ll be fine.
Don’t think too much.
PB: What’s the best piece of advice
you would give a home enthusiast?
KO: Work on your knife technique. Get
a book on knife cuts or take a cooking
class at Kendall College. Experiment,
try new things of your own, challenge
yourself.
PB: What are your favorite gadgets?
KO: Food processor, any thing that
saves knife work, non-stick pan, whip,
the oven.
PB: What’s your favorite cookbook?
KO: The Escoffier Cookbook and
Guide to the Fine Art of Cookery
Potash Markets is pleased to have
Chef Ken as part of our family, and we
hope you will be, too! As always, we
welcome any feedback on our deli and
catering, or any other aspect of our
stores. Please feel free to contact us.
--------------------------------------------------
Meet the New Meat Counter!
October 25, 2010 | Permanent Link
As you may have noticed, Potash
Bros. Market is undergoing a
makeover! The improvements aren’t
just cosmetic. We are making exciting
changes to many of our departments
that are geared toward making our
customer’s experience of shopping at
Potash more satisfying, fun and
convenient.
For example, we just opened the new
meat and fish counter at our State St.
store, where you can speak to a meat
person as part of your purchase, get
an individual cut of meat or enough for
a big feast, pick the cut you want, or
we can cut to order for you.
The new meat counter will also
continue to expand as we finish the
new flooring and lighting. Also, look for
grill or oven ready items like marinated
chicken breast or stir fry, seasoned
and ready to cook.
Another exciting change to our meat
and deli area will be the addition of a
sushi chef!
As the weeks go by, you will notice
many other changes throughout our
stores as we transform from the inside
out.
We will also be transitioning over to a
new Facebook Page, where you can
follow our progress. The first 200
people to join our new Page will
automatically be entered in a drawing
to win $100 in groceries! Join today!
| Carolina De athey, Red Carpet Concierge Vice President of Communications and Javier Enriquez, talented artist join me for an evening of enjoyment of the Arts! |
Chicago IL, December 16, 2010 - Jesse Charbonier is pleased to announce the
world wide release of his first single "Let's Not Discuss It" from his first
forthcoming self titled EP.
The new vocalist and jazz sensation to emerge out of Chicago, Jesse Charbonier,
also wrote the lyrics to the original song entitled "Let's Not Discuss It", which is
set to the music composition of Federico D' Antoni. While at first listen it is clear
that Charbonier has been influenced by some of the all-time great jazz vocalist,
his debut into the genre is a refreshing and new sound all its own. Charbonier
stated, "When I finally decided that I would do this, I thought it was important to
listen to and research every jazz song and standard I could. I discovered that the
interpretation of some of the greatest vocalists was what was the most
inspirational to me. As a vocalist, I finally felt that I could freely express my
abilities to interpret songs my way."
Charbonier will also deliver the world premier performance of "Let's Not Discuss
It" during his first Chicago concert taking place at Rumba Supper Club, located
at 351 W. Hubbard Street, Chicago, IL, on Tuesday, January 25th, 2011.
JesseCharbonier@gmail.com
world wide release of his first single "Let's Not Discuss It" from his first
forthcoming self titled EP.
The new vocalist and jazz sensation to emerge out of Chicago, Jesse Charbonier,
also wrote the lyrics to the original song entitled "Let's Not Discuss It", which is
set to the music composition of Federico D' Antoni. While at first listen it is clear
that Charbonier has been influenced by some of the all-time great jazz vocalist,
his debut into the genre is a refreshing and new sound all its own. Charbonier
stated, "When I finally decided that I would do this, I thought it was important to
listen to and research every jazz song and standard I could. I discovered that the
interpretation of some of the greatest vocalists was what was the most
inspirational to me. As a vocalist, I finally felt that I could freely express my
abilities to interpret songs my way."
Charbonier will also deliver the world premier performance of "Let's Not Discuss
It" during his first Chicago concert taking place at Rumba Supper Club, located
at 351 W. Hubbard Street, Chicago, IL, on Tuesday, January 25th, 2011.
JesseCharbonier@gmail.com
| Tavaghn Moss, the new co-host for The Jamie Eick Show! |
| Happy New Year to Everyone! Adam Zayat |
 |
Dear Friends,
With the holidays approaching, we at World Trade
Illinois would like to extend a seasonal greeting to
you and your loved ones.
At World Trade Illinois, we also would like to take
the time to thank you for the business opportunities
and successes we have shared with you throughout
this year and hope to maintain and develop our
relationship in the upcoming year as well. Working
with companies and individuals, such as yourself, has
truly made our job rewarding.
We wish you the same joy this season that we
experience when considering you a business partner.
From our families to yours, Merry Christmas and
Happy New Year!
Sincerely,
World Trade Illinois
With the holidays approaching, we at World Trade
Illinois would like to extend a seasonal greeting to
you and your loved ones.
At World Trade Illinois, we also would like to take
the time to thank you for the business opportunities
and successes we have shared with you throughout
this year and hope to maintain and develop our
relationship in the upcoming year as well. Working
with companies and individuals, such as yourself, has
truly made our job rewarding.
We wish you the same joy this season that we
experience when considering you a business partner.
From our families to yours, Merry Christmas and
Happy New Year!
Sincerely,
World Trade Illinois
signing at the Drake Hotel!