The Signature Room at the 95th and The Signature Lounge on 96th offer sweeping views of the city sitting atop The John Hancock Center Building at 875 North Michigan Avenue. Matter of fact, they offer the highest public view from the building as The Observatory is actually on the 94th floor!

The Signature Room’s elegant art-deco interior, contemporary American fare and exceptional wine cellar make it an intimate dinner destination spot for both locals and tourists. The owners, Rick Roman and Nick Pyknis, believe strongly in giving back to the community and launched their Charity of the Month Program in 1993.

Each month, The Signature Room at the 95th offers the “Signature Selection” menu, an a-la-carte “specials” dinner menu which regularly features 2-3 selections under appetizers, soups/salads, entrées and desserts. The designated non-profit organization of the month receives 10% of the sales from this menu, which is offered throughout the sponsored month.

The staff has a chance to meet with a representative from the respective organization at each month’s kickoff to learn about their program’s mission and ask questions so they will be able to share information with guests. Since the inception of the program, The Signature Room at the 95th has donated over $500,000 to 160 non-profit organizations in the Chicagoland area.

The 2007 Recipients are:
January: Pathways Center – Chicago
February: Variety – The Children’s Charity of Illinois
March: Emergency Fund -Chicago
April: Chicago Children’s Advocacy Center
May: Kids Fight Cancer- Arlington Heights
June: Help Ease Local Poverty – Chicago
July: Kids In Danger – Chicago
August: American Lung Association of Metropolitan Chicago
September: The Better Boys Foundation- Chicago
October: AIDSCare -Chicago
November: The Salvation Army – Chicago
December: The 100% Foundation- Lake Villa, IL

Local non-profits are encouraged to submit an application to be considered. Each year, applications are accepted through June 15 and then reviewed by the restaurant’s executive committee in the order applications were received, for consideration for the following program year. At the end of July, notifications of selection and non-selection are sent out to all applying organizations.

Then in the following January, The Signature Room at the 95th hosts the “Table for Twelve” Reception, to kick-off the yearly program and honor all upcoming, 12 non-for-profit groups. All profits from the reception go directly to the charity of the month organizations. Thank you Rick Roman and Nick Pyknis for your socially responsible efforts! We’ll hope you serve as inspiration to others to create sustainable venues for paying it forward in their communities.

Derrick Sorles

Lets face it – You could write a whole blog about PIZZA!

Ask 100 people is Chicago what their favorite pizza is and you would probably get 100 different answers!

First, a brief history;

Chicago-style pizza is a very specific variety of pizza. Pizza is traditionally considered to be a type of hearth cake such as focaccia. The Chicago-style pizza shares more in common with a casserole, such as lasagna. True Chicago-style pizza, a unique deep dish variety, features a buttery crust-cheese -chunky tomato sauce construction. While stuffed, pan and thin-crust style pizzas are also served in Chicagoland, it is for the deep-dish style that Chicago pizza is most famous.

The Chicago-style “deep-dish” pizza was invented at Pizzeria Uno in Chicago in 1943, reportedly by Uno’s founder Ike Sewell. The pizza begins with a simple, thin layer of dough (made with olive oil and often dusted with cornmeal) that’s laid into a deep round pan and pulled up the sides, then pan-baked before the toppings are added to give it greater spring. The crust is lined with meats and/or vegetables such as Italian sausage (a Chicago staple), onions and peppers, either under or mixed with mozzarella cheese. On the usual pizza, about a pound of cheese is used. Then a layer of seasoned crushed tomatoes goes on top and the pizza is baked to completion.

Rocco Palese, who founded Nancy’s in 1974, generally gets the credit for Stuffed pizza. He based his creation on his mother’s recipe for scarciedda, an Italian Easter pie. Other pizzarias that make stuffed pizzas include Edwardo’s and Giordano’s. Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.

PAN PIZZA in Chicago is similar to the deep-dish style, and baked in a similar deep-sided pan, but its crust is quite thick — a cross between the buttery crisp crust and foccacia. Toppings sometimes go on top, as with thin-crust pizza, rather than under the sauce.

Now, as for who has the best? We looked at serveral polls taken over the last 2 years. These were the popular choices that the public voted on, in no particular order:

Lou Malnati’s Pizzeria – 439 N Wells St, Chicago
Whether you crave deep dish or thin crust, this comfortable, casual pizza joint serves up some of the best in town.

Giordano’s – 730 N Rush St, Chicago
Local favorite serves up stuffed and thin-crust pizzas within a stone’s throw of the Mag Mile.

Gino’s East – 633 N Wells St, Chicago
Graffiti-covered walls and to-die-for deep dish draw crowds of families and tourists to this classic pizzeria.

Pizzeria Uno - 29 E Ohio St, Chicago
Traditional deep-dish pizza is worth the wait.

Bricks Chicago 1909 N Lincoln Ave, Chicago/Lincoln Park
Gourmet pizzas are the order of the day at Bricks. This pizzeria has a host of pizzas sporting interesting names. Try the “Painful.”

Edwardo’s Natural Pizza – 1321 E 57th St, Chicago/ Hyde Park
this edition of the popular pizza chain is highly regarded for its gourmet pizza pies, stuffed pizzas, and calzones.

Spacca Napoli – 1769 W. Sunnyside, Chicago / Uptown
This spacious Neapolitan-style pizzeria is just what Chicago needs: A place where you can stroll in, order up a glass of vino, and in less than 10 minutes be presented with a bubbling, slightly charred, basil-infused pizza straight out of a wood-burning oven. Ahhh, Italy.

TELL US YOUR FAVORITE!

A Real Treat – by The Inspired Goddess Cook, Laura HansenBefore Thanksgiving, I was in the grocery store and observed a big bag of puffy marshmallows staring at me. They practically threw themselves into my cart. My assumption was that the marshmallows would eventually meld with sweet potatoes for the feast of gratitude. They never made it. Surprisingly, after the holiday, I opened my baking pantry and viewed a large bag of Rice Krispies. The Rice Krispie treat in the middle of the week was born. This is one of the best three ingredient recipes on the planet and most importantly a real treat! After they cooled, I obediently tasted the sensation (melting gooey in my mouth) and then promptly drove of the pan over to my parent’s house so they could indulge.His left me with a pan. I let them rest until Saturday, when I took my nephew Jack, his friend Kara and Grandma to paint ceramics. After our adventure and lunch, I brought the kids back home knowing the rice krispie treat was in my trunk. We unloaded the treat and I watched 10 year old Kara slowly and with sweet lust savor that rice delight one little bite at a time. It was a treat to watch her and gave me the ultimate satisfaction in knowing that a bag of cereal and a few marshmallows can bring such happiness.

Kellogg’s. Rice Krispies Treats. Original

Courtesy: www.ricekrispies.com

This recipe has been tested and endorsed by Kellogg and Rice Krispies..

Ingredients

• 3 tablespoons margarine or butter
• 1 package (10 oz. about 40) regular marshmallows
• or 4 cups miniature marshmallows
• 6 cups Rice Krispies.

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S. RICE KRISPIES. cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Yield: 24 squares

MICROWAVE DIRECTIONS: In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Microwave cooking times may vary. For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

Preparation Time 20 minutes Total Time 30 minutes Servings 12