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The creators of James Bond have done it again with the release of “Skyfall”. In honor of the movie’s premiere, our client Gene and Georgetti teamed up with FOX Chicago Entertainment reporter, Bill Zwecker, to create the perfect James Bond martini.

Bill Zwecker was all laughs on the set of the early morning martini lesson, learning from Gene and Georgetti bartender, Tasos, how to make a martini suitable for James Bond himself. Zwecker looked impeccable in his full tuxedo and martini in hand, no trace of 7 a.m. anywhere on his face. Tasos showed Zwecker how to make the perfect martini from beginning to end, letting Zwecker in on a little known fact: the original martini was made with Gin, not Vodka! What was Tasos secret to making an excellent martini? It must be shaken, not stirred!

Rich Ciota and Tasos from Gene and Georgetti with Entertainment reporter Bill Zwecker of FOX Good Day Chicago.

In the James Bond film Casino Royale, Bond orders a variation of a martini called the Vesper. Here is how to make a James Bond preferred martini.

Ingredients:

3 ounces Gordon’s gin
1 ounce vodka
1/2 ounce Kina Lillet
Green olives or twist of lemon peel

Directions:

Shake the gin, vodka, and Lillet with ice; then strain into a chilled cocktail glass. Garnish with green olives or lemon peel.

Tasos and Rich of Gene and Georgetti as well as the whole Molise PR team had a wonderful time on set shooting this segment. The greatest part of the morning, you may ask, was learning that Bill Zwecker is allergic to Juniper berries and can’t drink Gin, making it quite funny to watch him pretend to gulp down his 7 a.m. martini.

To watch the full Good Day Chicago segment with Bill Zwecker and Gene and Georgetti bartender, Tasos, click here: Chicago News and Weather | FOX Chicago News

Molise PR had the pleasure of working with Chicago Opera Theater and Michelle Durpretti Events for a magical evening at the 2012 annual gala “A Celebration Less Ordinary” on March 11th.

Over 200 guests of this gala enjoyed a behind the scenes peek into the world of Chicago Opera Theater filled with Latin-inspired bites and beats from Carnivale. Tiffany & Co. brought heat to the evening with a pulse-raising raffle including three prizes, raising over $4,000.

The night continued with performances from Outstanding Young Singer Award Nominees and Master of Ceremonies Sylvia McNair; followed by Sylvia’s presentation of a surprise “good-bye” film to Brian Dickie and gala guests. The night closed with a speech from the honoree himself. By the end of this lavish evening, “A Celebration Less Ordinary” grossed over $190,000 total for Chicago Opera Theater.

Below are some beautiful shots of the event taken by Carasco Photography.

A Celebration Less Ordinary - photos by Carasco Photography

For more pictures, visit Carasco Photography’s Facebook page.

A Chicago Public Relations Blog — Molise PR is proud to introduce our newest client Southport & Irving, opening at its namesake intersection at 4002 N. Southport Ave at Irving Road on April 20, 2012.

Geri and Tom Foley, owners of the acclaimed Lakeview restaurant Broadway Cellars, are the culinary and management team behind this quaint neighborhood post offering dinner seven days a week, and brunch Friday through Sunday.

Frankie Bocardo, who has experience most recently at Ceres Table, rounds up this dynamic team as chef de cuisine.

Upon arrival to Southport & Irving, guests will experience a wine-focused atmosphere with a special blend of American cuisine – defined by the vast blend of cultures, creativity and ethnicities found deeply rooted right here in the U.S.

Mussels

Expect a seasonally changing menu including signature dinner dishes such as: specialty burgers The Hyde Park, blue cheese, wine poached pears, and onion jam; The Egg Harbor, cheddar, sugared bacon, fried egg; main courses of Seared Jumbo Scallops, peas, tomato basil risotto; Honey Brined Pork Chop, sweet potato and pecan hash, apple chutney; and more.

Signature weekend brunch dishes including: the Sodbuster, buttermilk biscuit, black beans poached eggs, jack cheese, skirt steak, guacamole, sour cream and chimichurri; Big BBQ Beef Brisket Burrito, smoked brisket, eggs, cheddar, tomato and avocado with breakfast potatoes; Violet Beauregard, blueberry pancakes, blueberry syrup, and blueberry gelato; and more. Enjoy nearly bottomless mimosas and Bloody Marys as well!

Honey Brined Pork Chop

To view Southport & Irving’s entire menu including homemade desserts and seasonal options, plus weekly specials on burgers, appetizers and bottles of wine, Thursday evening live music and more click here.

With a full, seated bar, an array of specialty cocktails, selection of craft beer by the draft or bottle, and over 40 international wine choices, Southport & Irving is soon to become Southport’s newest neighborhood hotspot.

Corned Beef and Cabbage

Did you know that Corned Beef and Cabbage recipes are the number one searched item on St. Patrick’s Day?

Don’t let last year’s Thanksgiving and Christmas dinner mishaps haunt you, because this year the luck of the Irish is on your side!

Thanks to seasoned chef Victor Newgren, Molise PR client Lawry’s The Prime Rib has the perfect Corned Beef and Cabbage recipe for you on this brightly spirited day!

Corned Beef and Cabbage

Ingredients:

5 lb.             Vienna Corned Beef Brisket
2 gal.           Water
1 gal.            Beef Stock
1 ea.             Cinnamon Stick
1 T                Yellow Mustard Seed
1 tsp.            Black Peppercorns (whole)
2 ea.             Cloves
1 T                Whole Allspice
3 ea.             Juniper Berry
2 ea.             Bay Leaves (fresh or dried)
1 ea.              Spanish Onion (cut in half)
3 ea.              Celery Stalks (cut in half)
2 ea.              Large Carrots (cut in half)
3 ea.              Whole Green Cabbage Heads (cut into quarters)
1 lb.               Baby Carrots
1 lb.               Small Red Skin Potatoes

Preparation:

Place all spices in cheesecloth, tie into a bundle with a string
In large, oversized pot: Add water, beef stock, brisket, spice bundle, Spanish onion, celery and the 2 cut up, large carrots
Bring to a boil, reduce heat and simmer for 1 ½ hours
Add the cabbage and cook an additional 30 minutes
Add the red skin potatoes and cook an additional 45 minutes
Add the baby carrots and cook an additional 15 minutes
You will know it is done, when you can easily pierce the brisket with a meat fork and it is tender

And if cooking isn’t your style, head over to Lawry’s The Prime Rib at 100 E. Ontario St. in the historic McCormick Mansion. Lawry’s will offer a traditional Irish feast, accompanied in the evening by a strolling visit from The Shannon Rovers, on Saturday, March 17.

Lunch at Lawry’s Ale & Sandwich Bar includes Corned Beef and Cabbage, Horseradish Sauce, Boiled Potatoes, $17 plus tax and gratuity.

Lawry’s festive, annual St. Patrick’s Day dinner will feature the Spinning Bowl “Green” Salad, Corned Beef and Cabbage, Horseradish Sauce, Boiled Potatoes, $30 plus tax and gratuity; and as a special treat, The Shannon Rovers Irish Bagpipe Band will drop by to entertain evening dinner guests with the sights and sounds of Ireland. A cultural fixture in the Chicagoland area for over 75 years, The Shannon Rovers will enliven spirited gaels of all ages.

To make a reservation call Lawry’s at (312) 787-5000. For more information visit www.LawrysOnline.com.

Chicago PR Blog: Gene and Georgetti 'Bond Style' on Good Day Chicago

Chicago Opera Theater Raised Over $190,000 at "A Celebration Less Ordinary"

Chicago Public Relations Blog: Southport & Irving Wine-Focused Bistro

Lawry's The Prime Rib Has Your St. Patrick's Day Corned Beef and Cabbage Recipe

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