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Luella's Southern Kitchen

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Luella's Southern Kitchen Owner, Chef, New Dad Darnell Reed is Hosting Father's Day Brunch with a Special Meaning


Chicago, IL, June 13, 2015 --(PR.com)-- Luella's Southern Kitchen, Chicago's new go-to place for authentic southern cooking (4609 N. Lincoln Ave.; 773-961-8196), will host a spectacular Father's Day Brunch on Sunday, May 21, from 10 a.m. to 3 p.m. Chef/Owner Darnell Reed understands just how important Father's Day truly is; he became a dad to daughter Jazani only a week after he opened Luella's in February. This Father's Day has a special meaning to him, and it is his first, and he has set out to make food that honors dads just like him.

Featured on the exquisite brunch menu are some southern grill favorites: Smoked Spare Ribs ($12) slathered in Sorghum BBQ Sauce and complimented with buttermilk Johnny Cakes, BBQ Pulled Pork and Biscuit Sandwich ($11) topped with a farm fresh egg, and a Pimento Cheeseburger ($11), a Slagel Farms burger with pimento cheese, topped with an egg sunny side up, on a brioche bun, and served with Creole seasoned fries.

Other delicious dishes on the spring brunch menu are Cream Cheese and Praline Pancakes ($10), buttermilk pancakes served with fresh blueberry compote; Chicory Coffee French Toast ($11) made with coffee crème brulee batter and served with fresh berries; Southern Benedict ($11), prepared with braised Slagel Farms pork, poached farm eggs, Crystal hollandaise, and served over a freshly baked buttermilk biscuit; Andouille Sausage Quiche ($12), an Andouille sausage quiche made with Romano cheese, caramelized leeks, and farm eggs. There is also the customer-favorite Bourbon Chicken and Waffles ($12), made with a Liege waffle and served with bourbon maple syrup. Another popular dish is the savory Shrimp and Grits ($15), New Orleans BBQ shrimp served with cream cheese grits.

Or try one of Luella's outstanding salads: the Kale Ambrosia ($11) prepared with citrus segments, pineapple, goat cheese, candied pecans, toasted coconut, fresh basil and lime vinaigrette; and a new spring creation, Watermelon Salad ($11), with benne seeds, arugula, and sorghum vinaigrette.
Luella's hasn't forgotten the kids: They will love the Mickey Mouse Pancakes ($3), fresh buttermilk pancakes with Mickey's face.

And what Father's Day celebration is complete without some delectable Southern desserts? Try the Milk Chocolate Bread Pudding ($6), served with strawberry jam Anglaise and praline ice cream; the Beignets ($5), fried dough pillows with a generous dusting of confectioners' sugar; or the Strawberry Shortcake ($6), fresh strawberry compote, buttermilk biscuit, and vanilla bean whipped cream. Make sure to wash it down with Luella's house-brewed Seasonal Apricot Iced Tea or Sweet Tea ($2, complimentary refills). Luella's is BYOB, and there is no corkage fee.

"Becoming a father was the greatest thing to ever happen to me. I love and cherish my daughter, and I am looking forward to my first Father's Day," said Reed. "This Father's Day is special to me, and I am looking forward to honoring other dads. And there is no better way to honor someone than with a delicious Southern feast."

About Chef Reed
Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella's Southern Kitchen
Luella's Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella's is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at www.luellassouthernkitchen.com.
Contact Information
Kurman Communications, Inc.
Cindy Kurman
312-651-9000
Contact
www.kurman.com

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