July 5, 2016

July 2016

Blueberries, raspberries, and cherries Oh My!


In late June or early July we progress from strawberries and rhubarb to ALL the fruit. It’s an exciting frenetic time of year to go into our walk-in cooler and see tray after tray of fruit. Blueberries are back in the scones and topping the lemon posset, raspberries sit piled on top of bavarian cream in fresh fruit tarts, red tart cherries are in clafoutis, and galettes are mixed berry. Soon enough we will begin seeing more stone fruits and we will find happy homes for them too. Eat up and enjoy the local produce of Illinois, Wisconsin and Michigan.

Sunday Supper at Floriole

Sunday, July 17th at 6:30pm. Three courses for $30, tax, tip and beverages not included. Floriole loves kids so we have a special children’s menu so the whole family can enjoy our suppers. Tickets are available here or in the cafe.

July 17th Menu

burrata with cherry tomatoes, stone fruit and basil mint pesto


mascarpone panna cotta, raspberry sorbet, pistachio crumble

July Collaboration

This month we are collaborating with Kelly Helgeson, pastry chef at Lula Cafe. Kelly graduated from the baking and pastry program at Kendall College before honing her skills at restaurants like L2O, Los Angeles’ Bottega Louie and Oxheart. She has been at Lula since late 2013 and was honored with the Jean Banchet award for Rising Pastry Chef.

Kelly and I worked together to develop a cherry brioche. She had the brilliant idea of using marigold sugar with the cherries and setting them on top of a little d’affinois cheese. You can taste the creation at Lula Cafe and at Floriole throughout the month of July.


A little Salty

The savory team has been busy with the recent influx of seasonally available produce. Our daily salads are all new this month to show off what is best at the farmers market.

july salads2016

July’s daily salads:

  • chickpea, sorrel and sweet cherry salad with sarvecchio cheese
  • tomato and cucumber panzanella with mozzarella
  • curried summer squash with roasted peanuts (not pictured)
  • romesco spread with crudites and house bread

Sometimes menu items need a vacation too . . .

They will be back so don’t get too upset! The grilled cheese and mac and cheese have left the premises for their lake house in Michigan and the BAD will join them once the heirloom tomatoes begin filing in the kitchen door.

Some new lighter sandwich options:

  • fennel salami, fennel mustard and arugula on baguette
  • summer squash and zucchini, goat cheese, greens, lemon vin, calabrian aioli on semolina
  • bacon, lettuce, tomato, garlic aioli on sourdough

Know your farmer

In late June we had the chance to visit Breslin Farms in Ottawa, IL. Molly and John Breslin, the father daughter team, aim to grow heirloom varieties of produce using sustainable practices that promote biodiversity.

We took a walking tour of the fields where the Breslins grow rye, Arapahoe wheat, garlic, several varieties of corn, beans and other fruits and vegetables. We proudly use wheat and rye grown by Breslin Farms in our breads.

Molly and John Breslin in a field of Arapahoe wheat.

Molly and John Breslin in a field of Arapahoe wheat.