Hubbard Inn Summer Tour Starts in Spain

Chicago's Hubbard Inn is taking customers on armchair tours of Spain, Italy and France this summer at its eclectic restaurant at 110 W. Hubbard.

"Since most people can't make it to Europe this summer, we're bringing Europe to them," said Bob Zrenner, executive chef.

Beginning in Spain's northern regions, a sample menu features a tapas portion of scallop crudo--thin slices of marinated scallops, accented with green apple ceviche and marcona almonds; grilled figs and Serrano ham with whipped goat cheese on crusty bread; salt and pimiento-crusted yellowfin tuna with marinated olives and bitter lemon puree and a luscious creme caramel for dessert with a Manchego cheese cracker and apricot compote.

The restaurant was full on a recent Tuesday night, as were neighboring Epic and Slurping Turtle. Sidewalk tables were especially in demand on a rare balmy (not too hot) summer night.

Seasons 52 summer menu guilt-free

Sampling the Seasons 52 Fresh Grill new summer menu was a guilt-free treat at a launch tasting in the Schaumburg, Ill. location two days before real summer began on June 21. Unlike most restaurants, Seasons 52 touts low calorie counts--claiming every dish weighs in under 475 calories--and proves that healthy food also tastes good.

My favorite from the four-course menu was the Chilled Lobster and Shrimp Spring Roll with three sauces--tangy salsa verde, creamy lemongrass and sweet-hot red chili. This appetizer is light and refreshing and leaves room for more food to follow, such as the interesting Summer Vegetarian Tasting of five small dishes, ranging from a cheesy chili relleno to cedar-roasted tofu squares with mango chutney. Even executive chef partner John State admitted skepticism about tofu until coming up with this preparation, which even carnivores may like.

A stellar main course was Wild Alaskan Copper River Salmon from the sockeye family, grilled and accompanied by corn risotto, asparagus, roasted pepper and dill sauce. This sustainable species is available only for a few weeks, so there's no time to waste if you want a taste this season. Following the salmon came a Piedmontese All-Natural Bone-in Strip Steak from a new leaner cattle breed that's completely grass-fed. A cremini mushroom and red wine sauce came with the medium-rare, 11-ounce portion.

As any calorie counter knows, portion control is a big part of keeping your weight under control. Here's where Season 52's Mini Indulgence Desserts, served in custom-made rectangular glasses a little bigger than shot glasses, come in. Treats like the new Raspberry Chocolate Chip Cannoli and the staple Key Lime Pie, not to mention several chocolate delicacies, complete the meal.

It's great to walk away from a meal like this and not feel overly stuffed. Apparently the word has gotten out, judging from a packed dining room on a Tuesday night.

Dick Clark's passing reminds me I interviewed him

I was saddened to hear that Dick Clark, the iconic TV personality and ever-youthful rock 'n' roll promoter, passed away April 18. His passing reminded me of an old phone interview I did with him back in 1994 about his then-growing restaurant chain, American Bandstand Grill, for Nation's Restaurant News.

A rock 'n' roll fan since age 9, I was thrilled to get the opportunity to talk to him after often watching him host "American Bandstand." That voice on the phone was unmistakably Dick Clark.

The story was about the growth of his small restaurant chain, which still exists at three airports, a travel plaza and in the form of Dick Clark's American Bandstand Theater in Branson, Mo. Those he and I discussed 18 years ago were in Columbus, Ohio, Indianapolis and Overland Park, Kan. A few more opened later.

Why did Clark, who was so successful in  the music and entertainment fields, feel the need to get into the restaurant business? Here's what he told me: "I have always wanted to have a restaurant. It's always been in my blood to want to do this." He oversaw menu development and some other operations details and visited the restaurants whenever he could. The restaurants were tastefully decorated with music memorabilia from his extensive personal collection.

"The name is an American icon that draws them in, but once they get in, we have to please them," Clark said. "We do that with generous portions and reasonable prices. Good food and nice people you get it from will bring people back."

Unfortunately, people did not come back often enough to keep the small chain growing and thriving. I thought the food and service were fine, as was seeing all of the memorabilia. But running restaurants is a hard business, and Clark had a lot of other priorities. Like the "American Bandstand" show, it was fun while it lasted.