Hi All,

I realized today that I’ve become so consumed with Wedding proposals for next year that I have been neglecting the Blog. That will change today I promise. Let me update you all on the latest Cafe happening’s. We are ready to cook Thanksgiving items for you to help out. On Thanksgiving this year instead of traveling like the last two Chef Tim will be preparing food and then helping to serve at the PADS Program in Waukegan. It’s been a tough 6 months for me personally and this year I feel the urge to give back in any way I can. What better way than to help the families on harder times than me right now. It’s especially hard for the children that are shuffled around, so just to see a bit of joy on their faces will fill my day. We are also going to reach out to our troops at Christmas and host a Dinner at the Cafe for the Officers that can not go home this year. We all know in someway how affected we are when we can’t be with family for the Holiday’s. We are looking for volunteers to help at the Cafe for this very special Event so if your interested please let Tim know soon.

Please say up to date via our facebook page and our weekly e-mail blast. If your not already signed up then please do so on the homepage of the website.

Namaste,

Tim

It was a hard decision today to decide to close for the weekend but one person could not have handled the amount of people that were planning on coming tonight based on the number of calls and e-mails we received before 10:00am. It greatly upset me three weeks ago when I decided to change the weekly hours based on the number of parties we already have booked through the end of the year. We greatly appreciate the regular customers that support us on a weekly basis but they alone cannot keep us going so we decided to adjust our plan a bit an focus more on our Events schedule. Today came out of left field and we felt better closing so as not to affect our service to you. I know it’s confusing but we are not going anywhere so hang in there with us as we adjust our staff to better accommodate your needs. Don’t forget we are at the Egg Oktoberfest this weekend in Lake Zurich, so if you have a chance please stop by and say hi and have a bite to eat. Next weekend we are closed again on Friday as we are sponsors for Matt’s Race and are supplying the food after the race in the Square. See you all soon and again Sorry for this weekend.

Cheers, Tim

I have been really bad about updating the Blog lately while I try to stay up with our Facebook and Twitter pages. If you haven’t already please sign up for our Facebook page at StarGrazer Cafe on Facebook for updates on a regular basis. Anyone who hasn’t seen the You Tube Video for the Farm and Locavore Dineer on August 20th please go to the press page and click on the Huffington Post article. We have made changes to our hours to keep up with all the Private Parties we have booked. You too can book a Private Party. Call us for more details or join our e-blast list that goes out weekly on our home page of the website for details and ideas. The new Fall Menu is in process so keep an eye out for changes.

Cheers,

Chef Tim

It’s arrived and I would like to thank Sandhill Organics (Peg and Matt), Dea Dia Organics (Jeff), Natural Farm Stand (Sue), The Learning Farm (Linda and Dori), Dietzler Beef (Michelle), Nielsen-Massey Vanilla’s, Entwined and Kris Schroder for helping to pull this off. Tonight I decided to roast the beets on the grills with apple and cherry wood smoke. I can’t wait to see how it pairs with the blueberries and the blue cheese and a touch of vanilla. I’ll write more after the weekend and post a few pictures of the many guests attending tomorrows event.

Cheers,

Tim

Thank you to all the fans that stopped by yesterday at the Chefs Tent during the Farmers Market. here is the recipe you asked for. Enjoy.
1 # new potatoes oven roasted
3 ears roasted corn – cut when cool
2 large eggs
1/4 cup flour
1/4 cup fresh chives
salt and pepper to taste
1 stick unsalted butter
1 pinch red pepper
dash onion powder

olive oil for frying
smash potatoes and add remaining ingrediants. Form into patties and fry in a skillet until browned.

Hi All,

Eveyone at Stargrazer has been busy the last few days with a 3 day wedding! Everyone at Stargrager had an awesome time with Donnell and Dan over the weeked as they professed their Love for one another. We started on Thursday with the rehearsal dinner, moved into Friday and the wedding and can I say the most amazing band (The Moods) OMG, I have not seen so many people dance for so long and have so much fun too. Finally to cap it off the next morning at the Cafe for breakfast. Whew, finished and on to the Locavore Dinner on the 20th at the Cafe and the Farm. If your not on the mailing list please sign up on the home page for more information about this amazing event. The menu will be posted shortly on the Events page so stay tuned!

Tim

Anyone who knows me knows that I am a huge Fan of Nielsen-Massey Vanilla and their Vanilla and Flavor Extracts. Last week at the Farmers Market I made Vanilla Fruit Salad with Chocolate Whipped Cream. I have attached the Vanilla Whipped Cream recipe. To make Chocolate just add 1/4 teaspoon of Nielsen-Massey Chocolate Extract and enjoy.
Have a Great week!
Chef Tim
Vanilla Whipped Cream

Stargrazer Cafe is pleased to announce we carry the most amazing beverage on the market today. Made from the coffee fruit and loaded with antioxidents. Check Bai out at www.drinkbai.com it will answer all your questions about caffine amounts and calorie counts. New flavor coming next week to the Cafe.

Hi All,
On Sunday I sent out the weekly newsletter and stated that I am going to use the Blog on a regular basis to share new recipes, old recipes and small stories about my Love of Food and the difficulties of running a Business,actually starting a Business during this Great Recession. Last week Linda Weins sold me the most beautiful Blueberries that had been hand picked at a local Church. I had a 3 gallon container and immediatley started thinking about what I was going to do with them. The upcoming Friday night Buffet was Italian and although Blueberry Cobbler is truly American I thought what the hell.

I woke up Friday morning thinking about my Grandmother Viola. For those of you who know me well Viola was my inspiration and taught me many of the skills I use today. Viola was a Chef in her own right and owned two restaurants that prepared garden fresh food daily. Viola’s true Love was baking (not mine) and at 5 sat me on a stool by her Viking while she baked pies, cakes and cobblers. When I got into the kitchen last Friday morning I immediately felt as though I was channeling my grandmother. The oddest thing happened, I baked not one but two large Blueberry Cobblers. Then to twist it around a bit I made Lemon-Vanilla Whipped Cream as the topping. As many of you know I only use Nielsen-Massey products for many of my recipe  applications and there is something special about the use of Lemon and Blueberries together. Below is the Lemon-Vanilla Whipped Cream recipe. Tomorrow I will post the Cobbler recipe along with a photo.
1 Pint Heavy Whipping Cream

1/2 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla

1/2 teaspoon Nielsen-Massey Lemon Extract

1/2 cup Nielsen-Massey Vanilla Sugar

Place your mixing bowl in the freezer for 20-30 minutes to chill first.

Add Heavy Cream and Mix on med speed until Cream starts to thicken

Add Vanilla, Lemon Extract and Vanilla Sugar

Chill

I decided to make a few changes this past week. I took off the Pizza, Lentil Salad and the Smoked Chicken and added The Moroccan Lamb Chops, Build a Burger and the B3 Beet Salad. Keep an eye out for pictures and new recipes over the next couple of days.