Delivery update and the recipe for our Quinoa Chili.

Extending our delivery plan.

We’d like to take a moment to thank you all for your persistence in ordering delivery during the most trying time any of us has experienced. We really do appreciate everyone’s support. Thank you.

We’d also like to give you an update on our delivery status: We will continue delivery service through the end of the ordered shelter-in-place. Also, we are continuing to refrain from curbside pickups at this time to keep both you and our staff as safe as possible.

Caviar is delivering for us up to 10 miles within Chicago only. Some of you have noticed intermittent service issues due to routes, time of day, drivers available, etc. Again, we thank you for your patience and persistence. We look forward to reopening our dining rooms at some point in the future. We miss your smiling faces and bustle of our dining rooms. Be well and stay safe.

Caviar Delivery service daily, 12PM to 8PM through April 7.

Caviar has extended our delivery range up to 10-miles within Chicago only, dependent upon routes, time of day, and drivers available. Please check your app to see if you're within range.

Note about carryouts and curbside pickups.
Out of an abundance of caution for our staff, we are not offering carryouts or curbside pickups at this time. Thank you for your understanding.

Chicago Diner Quinoa Chili (gluten free)

Yield: 10 cups

Ingredients:
2 tablespoons vegetable oil
1 cup chopped poblano pepper
1 cup chopped red bell pepper
1½ tablespoons chopped chipotle pepper
1 cup chopped onion
1 (15-ounce) can dark red kidney beans, rinsed and drained
½ cup tomato paste
¼ cup chopped fresh parsley or cilantro
2–3 cloves garlic, chopped
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
Dash ground cayenne pepper
1 bay leaf
8 cups basic vegetable stock
1½ cups tomato juice
5 cups cooked quinoa, for serving
Sliced avocado, vegan sour cream, and chopped green onion, for topping (optional).

Directions:

In a large stockpot over medium heat, warm the oil. Add the peppers and onion and cook for 7 to 9 minutes, until the onion softens and becomes translucent.
Add the beans, tomato paste, parsley, garlic, salt, black pepper, cayenne pepper, and bay leaf to the stockpot. Stir well.
Slowly add the basic vegetable stock and tomato juice to the stockpot. Reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes, until the chili has thickened. Remove from the heat and allow to cool for 10 minutes. Remove and discard the bay leaf.
Line a serving dish with the quinoa and pour the chili over it. Top with the avocado, vegan sour cream, and green onion. Serve immediately.

Gift cards are a great way to help your favorite restaurants survive during this trouble time.

Gift cards, cookbooks, and t-shirts are available at our online store and are also a great way to help us survive this troubled time. We're including some of our recipes in the emails this week and next but many more are available in our cookbook.

Reminder of staff GoFundMe pages.

Every effort is being made to keep as many of our beloved employees gainfully employed, with as much work as possible. We’ve not only increased hourly pay for our front of house staff, but have maintained hours for back of house and kitchen staff employees. For some of our employees, it is simply best to file for unemployment and we’ve connected them with all the resources to do so. Finally, we’re matching $5,000 to each GoFundMe page set up by employees of our locations at Logan Square and Halsted and encourage you to support them as well.

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