Join us at Althea!
We will be featuring a multi-course dining experience by one of Chicago’s best plant-based restaurants. Guests will be treated to an exclusive chef curated 5-course prix fixe dinner showcasing a seasonally crafted menu of vegetable-forward dishes as well as a sparkling toast.
We hope you’ll join us and can’t wait to spend an amazing evening with you!
*Please note: seating is limited for this specially priced event*
January 25, 2020, 5:30p-7:30p
Reserve your spot here!
Althea is known for their innovative, contemporary and globally inspired plant-based cuisine and brings the future of food to Saks Fifth Avenue Chicago under the direction of renowned celebrity chef and plant-based pioneer, Matthew Kenney. The restaurant offers a diverse variety of organic, globally-inspired and thoughtfully-sourced ingredients, with the menu including fresh interpretations of traditional dishes alongside some of Kenney’s namesake classics. Located on the 7th floor of Saks Fifth Avenue across from the Men’s lounge, Althea serves innovative, beautiful plant cuisine set against impeccable views of downtown Chicago and the iconic Magnificent Mile. (please find more information about Althea at their website, https://www.matthewkenneycuisine.com/althea)
Join Chicago natives on an exploration of Chicago’s vibrant vegan scene. Centered in Chicago’s River North/Gold Coast neighborhoods, you’ll be introduced to some of your hosts’ personal favorites, hand picked to demonstrate the quality and variety of plant-based offerings in Chicago.
You’ll eat your way through 6 tasty stops, each location showcasing an appetizer, entree, or dessert carefully selected from their menu. Portions will be “tapas style” so that you can taste all that the tour has to offer. This tour is great for getting together with friends, showing off the city to out-of-town guests, or celebrating a special occasion.
Come join us as we explore one of the most beautiful cities around!
Book a tour date here!
And for more information on future tours and private tour inquiries, reach out to us @ firstname.lastname@example.org!
Your Lead Guide
Natassia has a passion for food, positive vibes and all things healthy!
Natassia turned to a plant-based diet back in 2010 in response to health concerns and hasn’t looked back. She has a certification in Plant-based Nutrition through the T. Colin Campbell Center for Nutrition Studies (a program created by her favorite doctor 🙂 ). While searching for tasty and healthy options as a newly minted vegan, she founded www.veggieluvparadise.com. It has since become a passport of places, dishes, tips and recipes of things she loves. Turns out, others like it too and she has quickly gained a following. Click here to check out Natassia’s Instagram, a fun resource of awesome veggieness.
Check out our reviews on TripAdvisor & Yelp!
Who is this for?
- Whether you’re vegan, pescatarian or carnivore, all dietary styles are welcome! These vegan dishes are selected to please all palettes
- For those wanting to explore tasty and healthy options, ranging from sit down restaurants to fast casual
- For the food tourist, looking for more than just hot dogs and deep dish pizza
- For those looking to discover a new way to navigate menus, wherever you go out to eat
- For those who love eating healthy and want to connect with others who share the same passion!
What to bring?
- It’s a walking tour, so wear comfortable shoes and dress for the weather! The tour will take place regardless of the elements, so bring an umbrella, coat, gloves, water, sunglasses or boots as needed.
- Money/Credit Cards for any additional purchases you wish to make at the stops.
- Excitement and openness! The tour is designed for a group of no more than 12 people, so all can connect and mingle with fellow food adventurers.
- Your appetite! 😉
What are the specifics?
- Each stop will include a tasting portion of the restaurants’ most popular (and tastiest!) dish(es).
- Tours occur on Saturdays/Sundays starting at 2pm and operate for at least 12 consecutive weeks a year.
- A total tour duration of approximately 3 hours.
- Tours will include a total walking distance of 3/4 of a mile, we will depart from Chicago’s River North area.
- Ticket price will cover all tastings.
- Once you register, you will receive an email with the meeting location (48 hours before your tour).
- Tour is limited to 12 guests.
- Tour cost – $65
What if I have food allergies?
- We will do our best to accommodate any food allergies, but we cannot guarantee options at every location. Please contact us at least five days in advance with any allergies or specific needs.
What if I need to cancel/reschedule?
- Cancellation policy – we totally understand things come up – tours are non-refundable however feel free to email us if you’d like to reschedule.
- Reschedule policy – we are more than happy to try and accommodate tour date changes. Please email us no later than two weeks before your tour to request a change.
- Late policy – if you are running late, please email us as soon as possible. We will keep you updated, but the tour will start promptly at 2pm.
Check out our reviews on TripAdvisor & Yelp!
I have to share this with you. In the recent months, I’ve been obsessing over beet burgers, thanks to Ground Control 😉 They make an awesome beet burger! And I have, for the absolute longest, been testing out ingredients, trying to put together a really, really great recipe… One that has the best of everything — healthy, tasty, hearty and more. This recipe has it all. Add a little red onion on top and you’re good to go! AND/OR, some melted Chao (yumm…), cilantro or avocado (to die for!). Hope that you enjoy!
- 3 large red beets (about 1 pound)
- 1/2 cup brown rice (not cooked)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1/4 cup old-fashioned rolled oats
- 1 cup brown rice crips cereal (rice crispy-like cereal)
- 2 cans black beans
- 1/4 cup dates, chopped into small pieces.
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons brown mustard
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 flax egg
- Salt and pepper
- Cook’n the beets – Heat the oven to 400°F. Wrap the beets in foil and roast for about 50 to 60 minutes (until fork tender). Set aside to cool.
- Cook’n the rice – Bring a 2-quart pot of water to a boil. Salt the water and add rice. Reduce heat to a simmer and cook until it’s a bit beyond al dente. About 35 to 40 minutes.
- Sauté’n the onions – Heat olive oil in a skillet over medium-high heat. Add the onions and a bit of salt. Cook until golden brown and charred around the edges, about 10 to 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in cider vinegar. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
- Process’n the oats – oats in food processor until reduced to a fine flour. Transfer to a small bowl and set aside.
veggieluvDrain and rinse one of the cans of beans -and transfer the beans to the food processor. Scatter the dates on top. Pulse in bursts until the beans are roughly chopped. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add the whole beans to the mixing bowl.
- Grate’n the roasted beets – Scrape the skins off the cooled roasted beets with the edge of a spoon. Grate the peeled beets on the largest holes of a grater. Transfer the beet gratings to a strainer set over sink. Press and squeeze the gratings to remove as much liquid as possible from the beets (or save juice for other fun recipe). Combine’n the veggie burger mix – Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper to taste. Finally, add the oatmeal flour, cereal and flax egg and mix until you no longer see any dry oatmeal or flax egg.
- Refrigerate’n the burger mix for 2 hours, or up to 3 days – Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate. Best case burger scenario, let it sit in the frig overnight.
- Shape’n the burgers – When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with about 6 large patties.
- Cook’n the burgers – Heat a skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan.
Cook the patties for 2 minutes on each side. Should see a nice crust. Then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.
When Padma Lakshmi isn’t hosting the super popular, Emmy award-winning cooking competition show, Bravo’s Top Chef, she is eating plant-based diet – for her health, the environment and her pocket. She has teamed up with the Morningstar Farms brand to promote the benefits of eating a plant-based diet. I support this entirely. It is a friendly way for anyone to incorporate a more balanced diet into their lives. So Pledge! – One meal, two meals, twenty-one meals a week. It’s up to you. Check out her interview [Video: Padma Lakshmi and Morningstar Farms Present the Pledge] and also the ‘Veg of Allegiance’ video below with more details on ‘The Pledge’!
Believe it or not, THE Man v. Food star, Adam Richman, announced that he is now vegan! Check out the story below!
Man v. Food Guy, Gone Vegan!
Chicago Restaurant Week is back! And boy, do plant-based foodies have options this year! And not just options at the vegetarian/vegan specific restaurants. A whooping 60+ restaurants for plant-based folks to enjoy (and restaurants with such culinary diversity)! How can I not get excited about this?! And don’t forget, when calling to make a reservation, mention your interest in the vegan option and ask what they’ll be serving too — since they are special prix fixe menus. 🙂 Check out the many, many choices with links below! Cheers to exploring what the great city of Chicago has to offer us plant lovers!
- Adamus [American] Contemporary Loop Lunch | Dinner Menu
- aria [American] Loop Lunch | Dinner Menu
- ARTango Bistro [Latin] Lakeview Dinner Menu
- Benny’s Chop House [Steakhouse] River North Lunch Menu
- Bistrot Zinc [French] Gold Coast Dinner Menu
- Blackbird Restaurant [American] West Loop Lunch Menu
- Bread & Wine [American Contemporary] Irving Park Dinner Menu
- The Bristol [American] Bucktown/Wicker Park Dinner Menu
- Cantina Laredo [Mexican] River North Lunch | Dinner Menu
- Chez Moi [French] Lincoln Park Dinner Menu
- Club Lago Restaurant [Italian] River North Lunch | Dinner Menu
- de cero – HELLO TACOS [Mexican] West Loop Lunch | Dinner Menu
- Demure Ethiopian Restaurant [African] Uptown Lunch | Dinner Menu
- Eataly [Italian] River North Lunch | Dinner Menu
- Embeya [Asian Fusion] West Loop Lunch | Dinner Menu
- Flight 112 [Wine Bar] West Suburbs Dinner Menu
- Formento’s [American] West Loop Dinner Menu
- Francesca’s Bryn Mawr [Italian Edgewater Lunch | Dinner Menu
- Francesca’s on Chestnut [Italian] Gold Coast Lunch | Dinner Menu
- Francesca’s on Taylor [Italian] Little Italy/University Village Lunch | Dinner Menu
- Gaylord India Restaurant [Indian] Magnificent Mile Lunch | Dinner Menu
- Geja’s Café [Fondue] Lincoln Park Dinner Menu
- Green Zebra [Vegetarian/Vegan] West Town Dinner Menu
- The Happ Inn [American] North Suburbs Lunch | Dinner Menu
- Homestead On The Roof [American Contemporary] West Town Dinner Menu
- The Indian Garden Restaurant [Indian] Streeterville Lunch | Dinner Menu
- IPO [American] Loop Dinner Menu
- Knife&Tine [American] Lincoln Park Lunch | Dinner Menu
- Las Tablas Colombian Steakhouse [Latin] Lakeview Lunch | Dinner Menu
- Le Colonial Restaurant [Vietnamese] Gold Coast Lunch | Dinner Menu
- Macello Ristorante [Italian] West Loop Lunch | Dinner Menu
- Mariano’s Bucktown [Eclectic] Bucktown/Wicker Park Lunch Menu
- Mariano’s Lakeshore East [Eclectic] Loop Lunch Menu
- Mariano’s Ravenswood [Eclectic] Lincoln Square/Ravenswood Lunch Menu
- Mariano’s South Loop [Eclectic] South Loop Lunch Menu
- Mariano’s West Loop] [Eclectic] West Loop Lunch Menu
- The Metropolitan Club [American] Contemporary Loop Dinner Menu
- Mia Francesca [Italian] Lakeview Lunch | Dinner Menu
- nana [Latin] Bridgeport Lunch | Dinner Menu
- Nia Mediterranean [Mediterranean] West Loop Lunch | Dinner Menu
- Oceanique Restaurant [Seafood] North Suburbs Dinner Menu
- Odyssey Cruises [American] Streeterville Dinner Menu
- Osteria La Madia [Italian] River North Lunch | Dinner Menu
- Parrot Cage Restaurant [American Contemporary] South Shore Dinner Menu
- PROSECCO [Italian] River North Lunch | Dinner Menu
- Red Door [GastroTavern/Pub] Bucktown/Wicker Park Dinner Menu
- Riccardo Trattoria [Italian] Lincoln Park Dinner Menu
- Roka Akor Steak & Sushi [Steakhouse] River North Lunch | Dinner Menu
- Saigon Sisters [Vietnamese] West Loop Dinner Menu
- Sam and Harry’s Steakhouse [Steakhouse] Northwest Suburbs Lunch | Dinner Menu
- Sapori Trattoria [Italian] Lincoln Park Dinner Menu
- Seasons 52 [American Contemporary] River North Lunch | Dinner Menu
- Shula’s Steak House [Steakhouse] Streeterville Dinner Menu
- The Signature Room at the 95th [American] Magnificent Mile Dinner Menu
- Tozi Korean BBQ Restaurant [Korean] Bucktown/Wicker Park Lunch | Dinner Menu
- Trenchermen [American] Contemporary Bucktown/Wicker Park Dinner Menu
- Unite Urban Grill [Steakhouse] West Town Dinner Menu
- Vermilion [Latin] River North Lunch | Dinner Menu
- Viand Bar & Kitchen [American] Streeterville Lunch | Dinner Menu
- Vie American [Contemporary] Southwest Suburbs Dinner Menu
- Vivere – Italian Village Restaurants, Inc. [Italian] Loop Lunch | Dinner Menu
- Vivo Restaurant [Italian] West Loop Lunch | Dinner Menu
- Whitney’s Café [American] South Suburbs Lunch | Dinner Menu
- The Winchester [American] Bucktown/Wicker Park Lunch | Dinner Menu
- Wood Restaurant [American] Contemporary Lakeview Dinner Menu
- Yoshi’s Cafe [Eclectic] Lakeview Dinner Menu
Bill Nye! Boy! Growing up, I remember how excited I was to watch his show every week. And he still exists! 😉 Now, with a different show — “Eyes of Nye” — educating young kids just as he has for 20 years! But the information on this video is not only relevant to the youngsters, it is relevant to everyone. He breaks down the GMO (genetically modified organisms) debate in his amazingly fun and thorough way! Check it out!
- Tagged awareness, Benefits, Bill Nye, climate change, creation, Diet, environment, environmental conservation, evolution, genetically modified organisms, GMO, Health, mindful, organic, Planteaters, Politics, Science, Vegan, Vegetables, Vegetarian
It seems like I am forever on-the-go…primarily Monday-Friday. Getting out the door can be a bit of a chore, especially if making the extra effort to eat something nutritious. And as a mother of a 11 month old who is breastfeeding, consuming the adequate amount of vitamins and minerals is essential. These cookies definitely became my solution. I eat 2 every single morning. They have boosted my energy and I feel balanced and ready-to-go when I arrive at work. I’ve forgotten to throw them in my bag on a couple of occasions and was super bummed, as they’ve now become a huge part of my morning ritual. 🙂 Hope that you enjoy them as much as I do! Cheers!
- 1 cup of chopped walnuts
- 1 cups of regular oats, divided
- 1 3/4 cups of brown rice flour (can substitute with oat flour for that extra boost)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 5 dashes of nutmeg
- 1/2 cup of pure maple syrup
- 1/2 cup of almond butter
- 2 tbsp almond milk
- 3.5 tbsp coconut oil
- 2 tsp pure vanilla extract
- 1/2 cup of cranberries
- 1/2 cup of pumpkin seeds
- 1/4 cup of coconut flakes
- Preheat oven to 350F
- In a large bowl, add flour, baking soda, cinnamon, nutmeg – MIX
- Add in maple syrup, almond milk, canola, vanilla – MIX
- Add walnuts, almond butter, oats, cranberries, pumpkin seeds, coconut flakes (stir batter after adding each individual ingredient)
- Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat.
- Bake for 10 minutes.
- Remove from oven and let sit on for 2 minutes before placing onto a cooling rack for 10-15 minutes.