Prairie Grass Cafe Launches “Relationship Driven Food” Series

Northbrook, IL – Prairie Grass Cafe, (601 Skokie Blvd., Northbrook, 847-205-4433),a mainstay in Chicago’s North Shore dining scene, is launching the “The Spotlight Series” that shares the chef’s philosophy of “Relationship Driven Food.” The project showcases chef Sarah Stegner and George Bumbaris's deep-rooted connections with the farmers, artisans, and purveyors. These relationships have helped create the experience for the guests at Prairie Grass Cafe.

“It’s about knowing where our food comes from—and who it comes from,” says Stegner, a James Beard Award-winning chef and co-founder of the Green City Market. “These are relationships built over years, and they make every dish more meaningful and delicious,” she said.

🧀 First up: Goat cheese from an Indiana legend

The series opens with a spotlight on Judith Schad, the pioneering cheesemaker behind Capriole Goat Cheese, whose award-winning cheeses have graced Prairie Grass Cafe’s Marinated Beet Salad for nearly 20 years.

Schad was one of the first vendors at Green City Market when it opened in 1999. Her connection with Chef Sarah began years earlier, when Sarah was sourcing cheese for The Dining Room at the Ritz-Carlton.

“Working with Judith for 30 plus years, we have become friends who know each other's history and stories. At the root of the relationship is mutual respect and gratitude for her work - the delicious goat cheese,” said Stegner.

🍄 Coming up next: Earth Day with mushrooms

On Earth Day (April 22), the restaurant will feature Farmer Eric Rose. Eric is one of Green City Market's original farmers. Mushrooms from River Valley Ranch are a staple ingredient in Prairie Grass’s beloved mushroom soup. For every bowl sold, Prairie Grass Cafe will donate a pint to the community fridge outside Soul & Smoke, supporting food access locally.

The upcoming features in the series will include stories about Dennis Kramer, the Owner of Seafood Merchants, Prairie Grass Cafe's fish purveyor. This long-time partner reflects the restaurant’s values of transparency and sustainability.

🥗 Why it matters

Prairie Grass Cafe is pushing the conversation of Relationship-Driven Food forward with friendship and shared purpose. Stegner and Bumbaris hope the series invites diners into their world and inspires them to think about their own food relationships.

Look for future stories featuring local producers.

RECIPE:

Capriole Goat Cheese Cakes with Marinated Beets & Pistachio-Citrus Pesto
By Chef Sarah Stegner of Prairie Grass Cafe
Pistachio-Bread Crumb Crusted Capriole Goat Cheese Cake

Photo credit: Grant Kessler

Ingredients:

¼ cup raw shelled finely chopped pistachios
¼ cup panko flakes
1/8 cup grated parmesan cheese
4 oz fresh Capriole goat cheese
¼ cup flour
2 eggs
2-4 tbsp olive oil

Method:
Split the goat cheese into two flat, round discs (about a half-inch thick). Combine the pistachios, panko, and parmesan. Completely coat the cheese cakes in flour, then egg, then the bread crumb mixture.

In a small sauté pan over medium heat, add a generous amount of olive oil (2-4 tablespoons) and cook the goat cheese cakes until golden brown on both sides (about 2 minutes per side).

Photo credit: Prairie Grass Cafe

Marinated Beets

Ingredients:
½ lb mixed color baby beets
½ cup orange juice
½ cup apple cider vinegar
½ cup honey
1 sprig fresh thyme
Pinch of sea salt Pinch of grain mustard

Method:
Remove the beet tops (reserve for other uses or discard). Boil the beets in salted water until tender. Allow to cool slightly, then rub the skin off. Tip: I often use an old dish towel to help. If they are cooked correctly, the skin should come right off.

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