On Monday, August 5 WLS-TV, ABC 7 broadcast a cooking demonstration with the main ingredients being Evanston pride and Community well being. As the proud Chef/Owner of Evanston’s premier restaurant Oceanique (505 Main St., Evanston, 847-864-3435), Mark Grosz joins dozens of other Evanston businesses in their support of the Evanston Works Together project. For the demonstration Grosz prepared Warm Day Boat Sea Scallops (recipe below) a restaurant favorite and staple.
Oceanique has called Evanston home for the past 25 years and with a recently renewed lease and a completely renovated space, Oceanique is ready to embark on 10 more years in its amazing city. Evanston has provided Oceanique with a sparkling and lively social scene within which the restaurant has thrived. Evanston Works Together is an organization designed to funnel Evanston resources directly back into the community. This month Evanston businesses will encourage Evanstonians to shop and eat locally. Five percent of all sales made on each Tuesday in August will be donated to Evanston organizations set on making a difference.
The donations will be directed into programs designed to encourage employment and financial stability for Evanston residents. Evanston organizations such as Connections for the Homeless, the YWCA Evanston/North Shore, and Youth Job Center of Evanston, will providefree financial literacy, job-readiness, and job training programs to those in need.
What better way to support Evanston then to enjoy its vibrant and unique local business community. This brilliant collaboration will impact the Evanston community both socially and economically. Come make a difference, shop and dine in Evanston every Tuesday.
Oceanique serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.
505 Main Street
Evanston, IL 60202
Chef/Owner – Mark Grosz Recipe for
Warm Day Boat Sea Scallops
Watercress Heirloom Carrots Radishes
12 oz. day boat sea scallops
1 oz. canola oil
2 oz. extra virgin olive oil
2 cups watercress – large stems removed
1 clove garlic – chopped small
1 cup heirloom carrots – peeled & julienned
1 cup local radish (anything available – sliced thin)
½ lemon – juiced
Cook carrots in boiling salted water for two minutes. Season with salt, black pepper & 1 teaspoon olive oil and keep warm. Sauté watercress in hot olive oil, add garlic after 15 seconds and continue to cook for 30 seconds or so. Season with salt, black pepper and keep warm. Dry scallops and sauté over high heat with canola oil. Cook about one minute per side until golden brown. Remove from heat. Brush with olive oil to cool and lubricate. Add a pinch of salt.
Arrange watercress on plates, add scallops, carrots and radishes squeeze fresh lemon on scallops. Serve ASAP. Serve with a New Zealand Sauvignon Blanc
We like to serve with Kimchi at the restaurant.
Oceanique serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays.
505 Main Street
Evanston, IL 60202
For more information or to make reservations,
Phone: 847-864-3435 or visit the website at www.oceanique.com
Photos: Courtesy of Kurman Communications