On Restaurants – Fresh off the vine

On Restaurants | Fresh off the vine

Cooper’s Hawk combines tasting room with fine dining, gift store

Link to Original Source

By  Denise Trowbridge For The Columbus Dispatch Tuesday November 6, 2012 6:32 AM

Four years in the making, Cooper’s Hawk Winery & Restaurant opened yesterday at 4230 The Strand in Easton Town Center.

“We’ve been coming to Columbus for four years, looking at sites and trying to get something done,” said Tim McEnery, founder of the Illinois-based restaurant group.

Each Cooper’s Hawk blends fine food with casual but elegant surroundings in a combination restaurant, full-service bar, Napa-style wine-tasting room and gift store.

The focus is on pairing food with wines, many of which are made at Cooper’s Hawk Winery in Illinois.

“The concept is modern, casual, upscale. We are wine-heavy, with a tasting-room experience, but we try to keep the menu and the wine approachable, from both an affordability standpoint and the diversity of menu items,” McEnery said. The food and wine “are very appealing to the novice as well as sophisticated wine consumers.”

The menu is comprehensive, encompassing several pages of appetizers, soups, salads, entrees and desserts.

Appetizers include Asian barbecued pork belly nachos, with scallions, sesame seeds, radish and sweet chili barbecue sauce; sweet chili calamari, featuring a mango-chili-ponzu sauce; and Thai lettuce wraps with soy-glazed chicken, julienned vegetables and a peanut, cashew and soy glaze. Appetizer prices range from $8.99 to $12.99.

Entrees include blackened, bacon-wrapped sea scallops in a tarragon wine-butter sauce; short-rib risotto with mushrooms, sweet onions, white wine, Parmesan cheese and white truffle oil; and maple and mustard pretzel-crusted pork medallions with potatoes and asparagus. Prices range from $14.99 to $34.99.

There is also a selection of sandwiches and burgers, such as the Zin Burger, with Zinfandel-braised sweet onions, gruyere cheese and garlic mayo; and a vegetarian black bean burger with tomatoes, toasted rolled oats, cumin and cilantro. Prices range from $10.99 to $11.49.

Desserts include “banoffee” pie, with a bananas and toffee filling served on a graham-cracker crust; truffles and chocolate-covered strawberries; wine and chocolate pairings; and creme brulee. Prices range from $2.49 to $13.99.

The restaurant is open every day at 11:30 a.m. except Sunday, when it opens at 10 a.m., according to its website.

The menus and wine lists are similar at all Cooper’s Hawk locations. On the flip side, “We always create our beer selection locally and customize our spirits to include products made by local distilleries,” McEnery said.

He describes the Columbus restaurant as “by far the most beautiful to date.”

It’s housed in what was a transitional retail space, transformed from bare bones to rustic restaurant in 10 weeks.

It is large, with high ceilings. A mezzanine-level dining room overlooks a portion of the kitchen and space below.

“It has a sense of grandeur,” he said.

The first floor houses a wine-tasting room designed to look like one in Napa Valley, a retail space and dining areas. The restaurant seats 400.

The decor is rustic but modern.

“We use a lot of wood and stone to bring the earth element in, but it also feels modern,” McEnery said. “We want diners to feel like they’re experiencing California wine country, to create a sense of escape and the experience of being there even if they are too busy to actually go.”

The first Cooper’s Hawk Winery & Restaurant opened in 2005 in Orland Park, Ill. The company is in expansion mode. It has restaurants in Illinois, Indiana and Wisconsin.

Columbus is the first Ohio location; another will open soon in Cincinnati. The company is also opening restaurants in Kansas City, Mo., and Florida.

In many ways, Columbus and Ohio were ideal for the growing chain.

People in Columbus, “in many ways, are similar to the people of Chicago, so it seemed like the right thing to do to stay close to home,” McEnery said. “This is a great market, and we’re sure our customers will enjoy the restaurant. We’re also opening with a little bit of brand exposure,” as many visitors to the company’s Chicago-area locations hail from central Ohio.

Denise Trowbridge, Dispatch restaurant columnist, can be reached at onrestaurants@dispatch.com.

Country Club Plaza adds more new stores ahead of the holidays

http://www.bizjournals.com/kansascity/news/2012/09/13/country-club-plaza-adds-more-new.html?page=all
Web Producer- Kansas City Business Journal

The Country Club Plaza is decking its streets with new stores just in time for the holiday shopping season.

New retailers opening at the Kansas City shopping destination include Rusty Spur Couture, Rosehill Gardens and Tulip.

The shops join previously announced additions such as Moosejaw, Boulevard Dry Goods, Lululemon Athletica, Cooper’s Hawk Winery & Restaurant and Parlor: A Beauty Bar.

Here are details about the new stores and their openings:

Rusty Spur Couture opened Sept. 1 at 610 W. 48th St., near O’Dowd’s and Three Dog Bakery. The 1,564-square-foot western-wear store is open from 10:30 a.m. to 5:30 p.m. Tuesday through Saturday. (See Rusty Spur’s website)

On its heels came Rosehill Gardens, which opened Sept. 10 at 340 W. 47th Street, across from the Pottery Barn. The 4,155-square-foot store will be open only for the holidays, offering gifts, greenery, trees, wreaths, garlands and other holiday decor. Its hours are 10 a.m. to 9 p.m. Monday through Saturday, and Sunday from noon to 6 p.m. (See Rosehill’s website)

Tulip’s new store, set to open in mid-September, will be its second Kansas City-area location, joining one in Prairie Village. Located at 606 W. 48th Street, the Plaza boutique will offer contemporary clothing and accessories for women. (See Tulip’s website)

Here’s the latest on the previously announced stores:

Moosejaw opened Sept. 1 in a 4,200-square-foot space at 439 W. 47th Street. Located next to American Apparel, it offers fine outerwear and outdoor apparel and gear. Store hours are Monday through Saturday from 10 a.m. to 9 p.m., and Sunday from noon to 6 p.m.

The seasonal Boulevard Dry Goods store also plans to open this month, taking a 1,277-square-foot space at 4703 Broadway, across from Apple. The store, a new offering from Kansas City-based Boulevard Brewing Co., will sell merchandise, apparel and bar goods for the home, as well as books and locally sourced products.

Lululemon Athletica (Nasdaq: LULU) will open its second Kansas City-area store later in the fall. The 3,200-square-foot store, which sells certain athletic apparel and gear, will be at 444 Nichols Road, next to Burberry.

Cooper’s Hawk Winery & Restaurant also will open later in the fall, taking the former 810 Zone space at 4686 Broadway, just north of Pottery Barn.

Parlor: A Beauty Bar, a blow-dry and cosmetic bar, is set to open in an 877-square-foot space at 608 1/2 W. 48th St., just in time to kick off the Plaza Art Fair on Sept. 21.

Cooper’s Hawk Opens in Merrillville, IN, Coming Soon to OH and MO

http://midwestwinepress.com/2012/08/22/coopers-hawk-opens-in-merrillville-ind/?utm_source=rss&utm_medium=rss&utm_campaign=coopers-hawk-opens-in-

Cooper’s Hawk Opens in Merrillville, IN, Coming Soon to OH and MO

August 22, 2012 By Leave a Comment

Chicago based Cooper’s Hawk Winery and Restaurant opened its ninth location this month in Hobart (Merrillville) Indiana.   This year, Cooper’s Hawk also will be opening restaurants and wineries in Cincinnati, Columbus and Kansas City.   The Cooper’s Hawk concept of pairing proprietary wines with the restaurant’s menu was launched in Orland Park, Illinois in 2005.   Cooper’s Hawk now produces over 125,000 gallons of wine annually in its Countryside, Illinois facility outside Chicago making it the largest wine maker in Illinois, surpassing Blue Sky Winery in Makanda and Lynfred Winery in Roselle.  (Cooper’s Hawk founder Tim McEnerny once worked at Lynfred.)  The majority of grapes for Cooper’s Hawk wines come from California, Oregon and Washington.  Winemaker Rob Warren is a graduate of Brock’s Cool Climate and Viticulture Institute in Ontario, Canada.

During 2011, Crain’s Chicago Business reported that Cooper’s Hawk Restaurants cost $5 million each to open.  Crain’s placed Cooper’s Hawk’s 2011 sales at $50 million.

For more info about the Merrillville opening see Lake Michigan Shore: http://www.nwitimes.com/niche/shore/food-and-drink/cooper-s-hawk-winery-restaurant-debuts-in-northwest-indiana/article_5299093e-471c-5721-b102-a0e69e6177bb.html

RESTAURANT SCENE: Opening New Doors, Celebrating 38 Years and Taste of LaPorte

http://www.nwitimes.com/lifestyles/columnists/eloise-marie-valadez/restaurant-scene-opening-new-doors-celebrating-years-and-taste-of/article_7277ee22-dc6b-558a-bc5f-8006afcd7e06.html

Eloise Marie Valadez Eloise.Valadez@nwi.com, (219) 933-3365

Prepare to offer a toast to a new restaurant emerging on the scene. Cooper’s Hawk Winery and Restaurant opens Monday at Westfield Southlake Mall in Hobart.

The winery/restaurant is the brainchild of Tim McEnery, who opened his first Cooper’s Hawk in 2005 in Orland Park, Ill. The Northwest Indiana location is the company’s ninth winery. Other Cooper’s Hawks are located in Burr Ridge, Ill.; Wheeling, Ill.; South Barrington, Ill.; Indianapolis; and Brookfield, Wis. McEnery is preparing to open in Columbus, Ohio; Kansas City, Mo.; and Tampa, Fla.

A 38th anniversary celebration

Glenwood Oaks Rib & Chop House, 106 N. Main, Glenwood, Ill., is celebrating its 38th anniversary with a special promotion through August. Guests will receive 50 percent off all cocktails, excluding beer and wine, throughout the month. FYI: (708) 758-4400

Taste of LaPorte

The Taste of LaPorte will be held from 3 to 9 p.m. Saturday at the Greater LaPorte Chamber/Ludwig’s Parking Lot, 803 Washington St. Admission is free. Food will be available for purchase. Also in the spotlight will be a beer garden and live entertainment. FYI: michigancitylaporte.com

Food exhibit still on view

The Purdue University exhibit “To My Plate and Beyond,” presented by Purdue Extension, continues through Aug. 19 in the DuPont Food Pavilion at the Indiana State Fair in Indianapolis.

In the display, visitors will learn about the food groups that are part of a healthy diet as illustrated by the U.S. Department of Agriculture. The exhibit, created by Purdue Agricultural Communication Exhibit Design Center, is funded by the American Dairy Association and Indiana’s Dairy Farm Families.

National Rum Day

Spirit fans can celebrate National Rum Day on Thursday. Company Sailor Jerry has come up with a variety of cocktail suggestions to celebrate the national day. Sailor Jerry brand ambassador Paul Monahan suggests concocting cocktails such as Rowes Warf with rum, grapefruit juice, lime juice, angostura bitters, ginger beer and blackberry tea oleo syrup. FYI: sailorjerry.co

Cooper’s Hawk Lands in Northwest Indiana

http://www.nwitimes.com/business/local/cooper-s-hawk-lands-in-northwest-indiana/article_131ad1cc-6829-599f-99f7-94397f41004c.html

HOBART | Northwest Indiana’s culinary and libations landscape will soon be enlivened with a new addition.

Cooper’s Hawk Winery & Restaurant is set to open Aug. 13 at Westfield Southlake mall, bringing with it a varied menu of eclectic wines and innovative American-inspired dishes.

Tim McEnery, founder and CEO, said he’s happy to bring the restaurant concept he developed about a decade ago to Northwest Indiana.

“It turned out incredible,” said McEnery, about the Merrillville winery/restaurant. “It’s our newest, most state-of-the-art design.”

The first Cooper’s Hawk opened in 2005 in Orland Park, Ill., with other locations emerging almost every year since then.

“The concept is the same (in all the locations),” the founder said. They all are centered around a Napa-style tasting room; a large bar; a modern, casual American-inspired menu; a wine club and a retail store.

McEnery realizes the overall growth of his empire of winery/restaurants, which now totals nine, has been rather speedy. Sometimes he can’t believe it’s all come to fruition so quickly, he said.

“I do feel like it’s been fast and feel weathered sometimes,” he said, with a laugh.

“What I’m most proud of is working so hard to develop our team faster than we grow the restaurants,” he said.

McEnery, who grew up in Orland Park, has worn many hats in the culinary field through the years, including dishwasher, restaurant manager, chef, and wine expert. He earned a bachelor’s degree in restaurant and hotel management at Purdue University.

The entrepreneur, a Roselle, Ill., resident, said he’s immersed in all aspects of running Cooper’s Hawk.

“I’m  1,000 percent involved in it,” he said.

McEnery said he has come up with the wine program concept and oversees development of the menu. “I’m all over.”

All wines served at the restaurant are Cooper’s Hawk wines. And all dishes can be paired with a specific wine if guests would like to choose that option.

“We’re one of the largest wine producers outside of California,” he said.

McEnery’s idea for a business developed when he worked as a general manager at Green Garden Country Club in Frankfort, Ill.

“I always wanted to have a business of my own. I didn’t know it would be a winery,” McEnery said.

The concept for Cooper’s Hawk, he said, began as just an idea while he was on a date with his wife Dana, his then-girlfriend, nearly five years before the Orland Park business opened.

“Never in a million years did I think it would be what it is today,” he said. “It’s very surreal. But the best part is all the wonderful people I get to work with,” he said.

In addition to the Merrillville restaurant, other Cooper’s Hawk’s are located in Burr Ridge, Ill.; Wheeling, Ill.; South Barrington, Ill.; Indianapolis; and Brookfield, Wis. McEnery is preparing to open in Columbus, Ohio; Kansas City, Mo.; and Tampa, Fla.

Cooper’s Hawk Winery & Restaurant to Open August 13 at Westfield Southlake Mall in Merrillville

http://voices.yahoo.com/coopers-hawk-winery-restaurant-opnes-august-13-11626382.html?cat=22

Cindy Kurman, Yahoo! Contributor Network
Aug 1, 2012 “Share your voice on Yahoo! websites

Westfield Southlake Shopping Center will celebrate the grand opening of Cooper’s Hawk Winery & Restaurant on August 13, 2012. This new addition is the culmination of more than two years of major efforts to upgrade and revitalize the Northwest Indiana shopping center.

Westfield Southlake has been a community beacon in Northwest Indiana for more than 35 years, delivering a vast selection of stores, dining and event experiences to a 20 mile trade area including Illinois, Indiana and Michigan. Significant in-center improvements have taken place, culminating with the Cooper’s Hawk Grand Opening, in an effort to better serve the growing needs and desires of the area.

As the community has continued to grow and flourish with savvy shoppers from the Northwest Indiana area, Westfield Southlake has responded to its demands and in addition to Cooper’s Hawk Winery & Restaurant has opened 17 new stores and added new amenities. Shoppers will now enjoy upgraded seating, modern dining court areas and improved landscaping. “The Living Lake”, a one-of-a-kind play area for shoppers with children, offers an educational area for rest and relaxation while kids learn about the local lake ecosystem. The impressive list of new stores added to the roster include national brands such as Coach, Tevana, The Limited, and Skechers, Charming Charlie and locally known offerings including Albert’s Jewelers and AKIRA.

“The newly revitalized Westfield Southlake has evolved immensely,” said Peter Karonis, General Manager of Westfield Southlake. “We are proud to offer a center that gives our shoppers and resident retailers a much more enhanced shopping experience.”

Cooper’s Hawk Atmosphere Enriches Shoppers’ Experience

Cooper’s Hawk is the first and only combined restaurant and winery in the Midwest and was named “Hot Concept 2010″ Winner by Nation’s Restaurant News. “We’re very pleased that Cooper’s Hawk has chosen to become part of the Westfield Southlake family,” said Karonis, “It is an excellent, very popular restaurant concept that will certainly attract the many food lovers in our area, as well as our numerous wine aficionados. Cooper’s Hawk will be a joy for everyone.”

Cooper’s Hawk’s attractive winery atmosphere, complete with a tasting room, wine club and retail shop, is also a full-service restaurant serving a varied menu of delicious contemporary American cuisine. At Westfield Southlake, guests will be enveloped in warm hues as they are transported to a winery atmosphere that includes a Napa-style tasting room.

In the dining room, Cooper’s Hawk offers a modern, casual dining experience with professionally trained, inviting staff and a menu created with its handcrafted wines in mind. All of the dishes are paired with a wine, labeled on the menu by bin number, as suggested by the winemaker. Wines range from $13 to $39 a bottle and are also served by the glass. Guests will be treated to imaginative dishes that are rich in flavor. Entrées include chicken, seafood, pasta, pork and beef specialties, and lighter fare include a wide range of appetizers, salads and soups, specialty entrees and sandwiches.

In addition to offering a new dining experience for people in the Merrillville area, Cooper’s Hawk brings an estimated 125 new jobs, with opportunities for employees to advance through a training and development program that includes several levels of wine education. The training program eventually provides staff with the opportunity to become a wine professional.

Cooper’s Hawk Winery & Restaurant also has a Wine of the Month Club. Members receive a bottle of a Cooper’s Hawk new release wine each month, exclusive to Wine Club Members. The Cooper’s Hawk gift shop offers an assortment of gift baskets and wine-related accessories, many of which are also available for purchase online at www.chwinery.com.

Cooper’s Hawk Winery & Restaurant to Open August 13 at Westfield in Merrillville

http://homewood-flossmoor.patch.com/blog_posts/coopers-hawk-winery-restaurant-to-open-august-13-at-westfield-southlake-in-merrillville

Cindy Kurman

Westfield Southlake Shopping Center located at 2109 Southlake Mall in Merrillvill, IN will celebrate the grand opening of Cooper’s Hawk Winery & Restaurant on August 13, 2012.

Significant in-center improvements also have taken place, culminating with the Cooper’s Hawk Grand Opening, in an effort to better serve the growing needs and desires of the area.

As the community has continued to grow and flourish with shoppers from the Northwest Indiana area, Westfield Southlake has responded to its demands and in addition to Cooper’s Hawk Winery & Restaurant has opened 17 new stores and added new amenities. Shoppers will now enjoy upgraded seating, modern dining court areas and improved landscaping.

The impressive list of new stores added to the roster include national brands such as Coach, Tevana, The Limited, and Skechers, Charming Charlie and locally known offerings including Albert’s Jewelers and AKIRA.

Cooper’s Hawk is the first and only combined restaurant and winery in the Midwest and was named “Hot Concept 2010” Winner by Nation’s Restaurant News.

Its attractive winery atmosphere, complete with a tasting room, wine club and
retail shop, is also a full-service restaurant serving a menu of delicious contemporary American cuisine.

In the dining room, Cooper’s Hawk offers a modern, casual dining experience with
professionally trained, inviting staff and a menu created with its wines in mind. All of the dishes are paired with a wine, labeled on the menu by bin number, as suggested by the winemaker. Wines range from $13 to $39 a bottle and are also served by the glass. Guests will be treated to dishes that are rich in flavor. Entrées include chicken, seafood, pasta, pork and beef specialties, and lighter fare include a wide range of appetizers, salads and soups, specialty entrees and sandwiches.

Cooper’s Hawk Winery & Restaurant also has a Wine of the Month Club. Members receive a bottle of a Cooper’s Hawk new release wine each month,   exclusive to Wine Club Members. The Cooper’s Hawk gift shop offers an assortment of gift baskets and wine-related accessories, many of which are also available for purchase online at www.chwinery.com.

The Future 50 / #3

http://www.monkeydish.com/future-50/home  By Victoria Stefanakos  Never mind AUVs, ROI or LTOs. We wanted to know what REM sleep is like for CEOs of the Future 50 chains—what percolates up from their subconscious when they drift off to sleep. Then we submitted their recurring dreams to analysis by Dr. David Reiss, a San Diego-based psychiatrist with 30 years of experience in dream interpretation: “A dream is a symbol, so if you get caught up in the symbol you may miss what’s really behind it,” Reiss explains.  Tim McEnery Founder and CEO of Cooper’s Hawk Winery & Restaurants  Cooper’s Hawk Winery & Restaurants opened seven years ago outside of Chicago, and 2011 sales grew 80% over the previous year. Founder and CEO Tim McEnery has the same stress dream at least once a month: He flashes back to his first job, washing golf balls at a driving range—at age 11. “There’s a machine where you dump a basket of golf balls from the picker into this rack they go in to get cleaned,” McEnery explained. “The golf balls keep coming, and I can’t keep up with washing them.” He suspects he knows why. “There’s an aspect of anxiety in the dream that every restaurant owner has. When you’re laying in bed, it’s that feeling of being totally overwhelmed.”  Dr. David Reiss: “Being overwhelmed by something that’s supposed to clean gives a sense of something that needs to be taken care of. It needs to be attended to, and it may be something from his personal life or the business itself.”  “Here it’s combining something from his past and his present,” says Reiss. “That would be my first question: Is there some unfinished business you have emotionally related to your past work, your current work, something that you feel needs to be cleaned up?”  Eric Ersher Founder and CEO of Zoup! Fresh Soup Company  Eric Ersher, founder and CEO of Michigan-based franchisor Zoup! Fresh Soup Company, says his ultimate fear is to find new franchisees not conforming to the company’s core philosophy of putting people (and quality) before profits. “Maintaining our culture is the thing I’m the most concerned about as we expand,” Ersher says of the chain that will add a dozen stores to its list of 40 this year. “One of my nightmares is to realize a new franchisee can’t live within our standards or be part of our community. We have core values.”  Dr. David Reiss: “One way of interpreting dreams is to put yourself, the dreamer, in each of the positions of the dream—not just the observer and the subject—but in each of the positions. Is there something you feel you should be doing that keeps you from meeting your own expectations? Or is there a part of you that would like to be more independent and go in a different direction?”  Anthony Bruno Founder and CEO of Anthony’s Coal Fired Pizza  Every restaurant in the Fort Lauderdale-based Anthony’s Coal Fired Pizza chain heats pizzas up to 800 degrees. “The key to our success—and our biggest challenge—is consistency as we expand the brand,” explains founder and CEO Anthony Bruno. “My recurring nightmare keeps me up at night: I walk into one of my stores, I take a bite out of my coal-fired pizza, and I realize that it’s not well done.”  Dr. David Reiss: “The idea of an uncooked pizza is a feeling of being unprepared in a very concrete sense that goes to the food not being prepared. But maybe they don’t have the sense of security they should, that they’ve done everything they should, or that the other people contributing haven’t put in all they should. But here he is eating the pizza, as opposed to the customer. In other words, is it as fulfilling as they’d like it be?”  Ron E. Green Founder and President of Another Broken Egg Cafe  Another Broken Egg Cafe specializes in using high-quality ingredients for its breakfast, lunch and brunch menus. To do it, the restaurants receive produce deliveries practically every day—the source of founder Ron E. Green’s recurring stress dream. “I’m in the front house of the restaurant, and I’m working,” he said, recalling the nightmare. “I get a phone call. Somebody is at the hospital and they got deadly sick from eating at one of our restaurants. I’ll wake up and say ‘Did we check this? Did we get this taken care of

Tim McEnery, founder & CEO (Entrepreneur of the Year Finalist)

http://www.sbnonline.com/2012/07/tim-mcenery-founder-and-ceo-cooper%E2%80%99s-hawk-winery-restaurants/

Retail and Consumer Products – Finalist

Tim McEnery always knew he wanted to be a restaurateur. Starting out in hospitality at the age of 11 as a dishwasher, he worked his way through the ranks to become a manager by high school.

After receiving a bachelor’s degree in restaurant and hotel management from Purdue University, McEnery was hired as a general manager of Green Gardens Country Club in the southern suburbs of Chicago. However, at the age of 21, he quickly found himself succeeding at what people twice his age aimed to do.

Then, after attending a wine tasting, McEnery spotted an opportunity when he discovered few wineries had restaurants. In 2005, he opened the first Cooper’s Hawk Winery & Restaurant and has expanded to eight locations with three to four additional units scheduled to open in 2012.

McEnery attributes much of his success to the Cooper’s Hawk Wine Club, a point-based loyalty program combined with a monthly wine club. He even hired an internal technology team to design proprietary software to manage the club.

McEnery also understands his employees need to be knowledgeable, so he created a wine training program. The program includes daily pre-service tasting sessions and daylong education courses. After completing the courses, Cooper’s Hawk helps employees prepare for the Introductory Sommelier Course held by the Court of Master Sommeliers.

Cooper’s Hawk is also involved in the community and has developed the Cooper’s Hawk Cares program that donates to various nonprofit organizations. McEnery hosts a Wine Club Golf Outing each year to support Chicagoland’s Keep on Keeping On Foundation, a nonprofit dedicated to assisting the local special needs community. The outing has raised more than $50,000 for the organization in three years.

How to reach: Cooper’s Hawk Winery & Restaurants, www.coopershawkwinery.com

RESTAURANT SCENE: Cooper’s Hawk preparing to soar in NWI

http://www.nwitimes.com/lifestyles/columnists/eloise-marie-valadez/restaurant-scene-coopers-hawk-preparing-to-soar-in-nwi/article_db5ad3ab-9d62-5d62-afe5-c0129aab2532.html

By Eloise Marie Valadez Eloise.Valadez@nwi.com, (219) 933-3365

Get ready for the debut of Cooper’s Hawk Winery & Restaurant at Westfield Southlake Shopping Center in Hobart.

In February, we shared news of the upcoming opening in the region.

The restaurant, starring American cuisine, features its signature wines, a tasting room, retail shop and wine club.

Established by Tim McEnery in Orland Park, Ill., in 2005, Cooper’s Hawk has expanded to various cities throughout the last seven years.

Other Cooper’s Hawk locations include Burr Ridge, Ill.; Wheeling, Ill.; South Barrington, Ill.; Indianapolis; and Brookfield, Wis.

Coppers’ Hawk Merrrillville is scheduled to open Aug. 13. The company is currently seeking employees to staff the new business. To fill out an application, visit www.ccopershawkwinery.com.  Click on Join our Team and you’ll find application information. Positions currently open are server, host, bartender, tasting room attendant, houseworker, cook, and dishwasher.

The winery/restaurant makes more than 125,000 cases of wine annually. Its main production facility is in Countryside, Ill.

Polish Heritage Night

U.S. Cellular Field, home of the Chicago White Sox, will celebrate Polish Heritage Night July 3. During the celebration, MJ Polish Deli, of Hammond, will sell pierogis at the park. Half price tickets for the game are available on the Chicago White Sox website. FYI: www.whitesox.com/phn

Pizza on the grill

Chicago’s Home Run Inn’s executive chef Jeff Hursh has come up with a variety of creative ideas for pizza on the grill. The pizza company’s frozen pizzas, which are available at major grocery stores in the region, are easy to work with on a home grill.

“Start with a plain cheese, sausage or pepperoni pizza and show your creativity,” Hursh said.

Among his ideas? Create a Taco Pizza, with baked beans, shredded cheddar cheese, lettuce and tomato. For BLT Pizza, top with small bits of bacon, lettuce and tomatoes. Prefer Bruschetta Pizza? Sprinkle with chopped tomatoes, basil and Parmesan then drizzle with balsamic. Try your hand at a Gourmet Pizza with stir-fry caramelized onions and/or pear and gorgonzola. FYI: www.homeruninn.com

Gluttony Tour

The Glutton Force Five will present Gluttony Tour 2012, featuring  four of Chicago’s eating challenges over three days by  competitive eaters Gravy Brown and Patrick “Deep Dish” Bertoletti.

Competitions by the duo will be held at 7 p.m. June 29 at Fifty/50 Bar, 2047 W. Division St.; 2 p.m. on June 30 at Paddy Long’s, 1028 W. Diversey Parkway; 7 p.m. June 30 at Jake Melnick’s Corner Tap, 41 E. Superior; 2 p.m. July 1 at Lucky’s Wrigleyville, 3472 N. Clark St.; and 6 p.m. July 1 at Ultra Lounge, 2169 Milwaukee Ave., for after party. FYI: www.gluttonforcefive.com

The opinions expressed are solely the writer’s. Reach her at (219) 933-3365 or eloise.valadez@nwi.com.