Greetings!
July is turning out to be an exciting month at the
Courier Cafe and Silvercreek. Outdoor dining is now
open at the Courier and our ice cream menu is
a summer favorite. With the farmer's market in full
swing, we are looking forward to fresh, local
produce at Silvercreek. We also have a new pastry
chef and menu and the late night specials at the
Courier have been extended! As always, thank you
for visiting us and we hope to see you this month!
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in this issue
* Recipe of the month
* Outdoor dining at the Courier
* Silvercreek's new pastry chef: Eve and chef Christian move a wedding cake from the bakery to the dining room with great care
* Fresh produce from local growers
* Don't forget dessert!
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Outdoor dining at the Courier
Before you know it, we will be back in the frigid
Illinois winter and summer is the perfect time to
share a meal outdoors. Enjoy brunch, lunch or dinner
in our outdoor dining area in downtown Urbana. You
can order from the same menu we have inside, but
with a better view and a breath of fresh air. We
know that you spend the majority of your day
cooped up in your office and we want you to take
advantage of the few hours you get outside! Check
out our ice cream menu, it's the perfect treat!
Read on...
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Silvercreek's new pastry chef: Eve and chef Christian move a wedding cake from the bakery to the dining room with great care
We are thrilled to welcome Eve to our team at
Silvercreek. She is our new pastry chef. Eve comes
from a long line of bakers A graduate of Johnson &
Wales University, Chef Lauber has worked in bakeries
throughout Switzerland, New York, Pennsylvania and
Illinois.
Eve has brought some great new offerings to our
dessert menu. While we still have our old classics,
she's added many new goodies to the menu. By using
only the highest quality ingredients in her European
influenced desserts, Chef Lauber creates fresh,
delectable desserts. She also creates wedding and
specialty cakes for private events held at
Silvercreek.
Some of the new recipes include Raspberry-Passion Fruit Creme Brulee, Lemon
Swiss Cheesecake and Mango Coupe. Next time
you're at Silvercreek, try something new from the
dessert menu!
Read on...
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Fresh produce from local growers
Market at the Square has been an Urbana tradition
since 1979. This year, we are looking forward to
working with local growers to bring fresh produce to
Silvercreek. The market is in full swing this summer
and next month we will update you on what local
produce you can expect to see on our menu.
Read on...
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Don't forget dessert!
The Courier is possibly best known for our hand
dipped shakes. This time of year is perfect for
sharing a shake or sundae with your family and
friends. Check out our ice cream and shake menu!
Menu:
Headliner
Two scoops of ice cream, melting into hot fudge,
topped with nuts, whipped cream and a cherry
Editor's Choice
A banana split with chocolate, strawberries, and
pineapple topping, crowned with whipped cream,
nuts, and a cherry
Misprint
A basic sundae with a price so low we gave it this
name . your choice of topping
Cub Reporter
An old fashioned ice cream float with your choice of
flavors: green river, rootbeer, strawberry, vanilla,
chocolate, or cherry
Red Hot Story
Hot Fudge sundae with banana slices and our usual
fancy topping
Good News
Our hand dipped shakes
Phosphates
Green River, Rootbeer, Strawberry, Vanilla,
Chocolate, Cherry, Cherry Cola
Read on...
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Learn More
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Recipe of the month
Fresh Hearts of Palm with Cilantro Pesto:
If you are using canned hearts of palm, skip to
preparing the Salad
To prepare the Hearts of Palm: In a medium
sauce pan over medium heat, combine the hearts of
palm, garlic, black peppercorns, cumin, orange juice,
water and salt. Bring the mixture to a boil and lower
to a simmer for 12-15 minutes, until tender. Remove
from heat and let cool to room temperature. The
hearts of palm can be used now or can be
refrigerated for 2-3 days covered.
To prepare the Salad Place the radicchio
leaves on 6 individual plates. Cut the hearts of palm
lengthwise, then stack 4 halves log cabin style on
each plate. Drizzle each plate with cilantro pesto.
Garnish with fresh cilantro.
This summer, join us for some of Champaign-
Urbana's best artists and enjoy one of our specialty
martinis on Wednesday nights in the Greenhouse.
