July Events And Specials From Chef Alex Cheswick At Chicago's May Street Market

Summer Menu Starters from May Street Market
Enjoy fresh, new summer menu selections from chef Alex Cheswick at May Street Market. Try Grilled Watermelon Salad, yellow watermelon shooter, mixed baby greens, avocado jalape�o Key Lime vinaigrette, candied cashews and local aged cheddar ($6/$12); Pork Belly, Caramel Corn, 12-hour braised pork belly, corn polenta, caramel popcorn and cherry cola reduction ($8); and Stuffed Dates and Chorizo, wrapped in Applewood smoked bacon, smoked onion pur�e and roasted marinated peppers ($5/$10).

New summer entr�es include May Street Market's signature Duck Burger, local cheddar cheese, smoked bacon, port wine figs, truffle aioli and French fries or salad ($14; $19 with foie gras); Barbecue Smoked Pork Shoulder , 12-hour bourbon braised, ginger, coconut milk, Korean barbecue, artichoke heart pur�e and purple sticky rice ($16); Grilled Tilapia, Blue Corn Calamari, braised hearts of Romaine lettuce, tomatoes, artichoke pur�e and olive spread ($16); Sous Vide Hanger Steak, 45-minute poached at 141 degrees F, with summer carrot salad, French fries and chipotle sauce ($19/$11); and Vegan Organic Silken Tofu, Eggplant Jacket, purple sticky rice, organic white miso hearts of palm pur�e, cilantro, salad, wasabi peas and tamarind candy glaze ($15).

Cool off with sweet summer desserts from May Street Market, including Dragon's Milk Ale Ice Cream, New Holland Brewery and crumbled Terry's Toffee ($5); Flight of Cupcakes, chocolate five spice with peanut icing, carrot with orange ginger icing and lavender with Earl Grey icing ($6); or Local Berry Short Cake, sweet English biscuit, strawberry salad, Chantilly cream, poached rhubarb and balsamic ice cream ($7).

Seedling Farms and May Street Market's Very Berry Dinner in July
Peter Klein of Seedling Farms and May Street Market chef/owner Alex Cheswick host a Very Berry Dinner , a four-course prix fixe meal for just $29 per person, offered 6 p.m. Thursday, July 22, with an encore menu 6 p.m. Thursday, July 29.

The evening begins with a Cocktail Reception, sparkling wine with wild strawberry pur�e. For the first course, enjoy Glazed Seared Scallops, with smoked raspberry chipotle brown butter, water chestnut pur�e and wasabi pea. The next course is Summer Salad with Blackberry Ice Popsicle, Greek yogurt balsamic dressing, blackberry preserve and Grape Nut granola. Entr�e choices include Sous Vide Hanger Steak, with risotto from blueberries and Tellagio cheese and berry basil pesto, or Grilled Tilapia with Black Olive Crust, gooseberry emulsion, braised summer squash and pistachio polenta. For dessert, enjoy Berry Gazpacho with rhubarb sorbet, organic steel oats crumble and wild honey ice cream.

Three Course Prix Fixe Menu at May Street Market Six Nights Each Week
Enjoy May Street Market's affordable three-course, $25 prix fixe menu, offered Monday through Saturday evening, and with BYOB Monday through Wednesday. Chef/owner Alex Cheswick hand selects each ingredient for the meal.

For appetizer, choose between Summer Salad, mixed baby greens, local mesclun, avocado jalape�o lime vinaigrette, cherry tomatoes and candied cashews; Local Vegetable Gazpacho; Pork Belly, Caramel Corn, 12-hour braised pork belly, corn polenta, caramel pop corn, cherry cola reduction and pickled cabbage; or Blue Corn Calamari, cilantro vinaigrette and banana chipotle aioli.

Main course choices include Barbecue, Smoked Pork Shoulder , 12-hour bourbon braised, ginger, coconut milk, Korean barbecue, artichoke heart pur�e, purple sticky rice, scallion and cilantro salad; Grilled Tilapia, braised romaine lettuce, tomatoes, artichoke pur�e and olive spread; Grilled Half Chicken with Moroccan spices, cilantro buttered corn on the cob and couscous salad; or Vegan Organic Silken Tofu, Eggplant Jacket,