Ravinia 2026 Issue 3

RaviniaMarket EloteBowl ( Makes one bowl for sharing ) BY EXECUTIVECHEFMARK HILL If you’ve been to Ravinia before, you know it’s all about the picnics. Wagons, wine, wild setups—it’s part of the fun! But what you may not know is that the Park is also home to several restaurants, most of which are overseen by Executive Chef Mark Hill. Tree Top Lounge and Park View sit on the second oor of Ravinia’s Dining Pavil- ion, o ering scenery that matches their names, in addition to varied food menus and drinks. Lawn Bar boasts indoor-outdoor space and tavern classics on the rst oor, while the Ravinia Market is the perfect place to grab any forgotten picnic musts. “I love the variety of food and music here,” says Hill. “As someone whose playlist covers all genres, it’s great to see the wide variety of artists here at Ravinia. And it’s the same line of thought when it comes to food: I can get a Chicago dog or steak frites!” is year, Hill made some changes to each of the restaurant menus, adding what are sure to be new favorites, including a fried chicken sandwich with hot honey bu a- lo sauce and mushroom bánh mì. ere’s also an elote bowl, which combines the best of summer in one comforting bowl. “I have been a big fan of Mexican, Tex-Mex, and Southwestern cuisine since I was a kid,” Hill says. “Take that along with using local sweet corn and it’s a home run for sure.” If you decide to try making this dish at home to bring to Ravinia, Hill recommends making it your own. “In the Ravinia Market the version we do is warm, but it’s also a great cold dish,” he says. “And who doesn’t love a cool ‘salad’ on a hot summer’s day with a little bit of citrus and Tajin? Add roasted jalapeno, add a pound of cheese, add more citrus, add bacon!” corn on the cob ¼ Cotija cheese cilantro leaves ½ mayonnaise lime ½ lemon ¼ salt Tajin to taste 1. Clean the corn, removing the husks and silk. 2. Grill the corn. If you have an outdoor grill, either gas or charcoal is ne. If you have a gas stove in your house, you can place the corn directly over your burner, turning the ame to medium high. Roast the corn to your desired color, making sure to rotate the corn as it cooks to keep the cooking even. Remove the corn when it has reached peak doneness. 3. Once the corn is cooled enough to handle, use your knife to remove the kernels from the cob. Place the kernels in a mixing bowl. 4. Chop the cilantro and add it to the bowl. 5. In another bowl, mix the mayo, the zest of one whole lime, the zest of half a lemon, and Tbsp. of the juice from the lime. 6. Add as much mayonnaise as you would like to the bowl with the corn. Add the salt, Cotija cheese, and as much Tajin as your heart desires! Combine. Ravinia Executive Chef Mark Hill RAVINIA.ORG • RAVINIAMAGAZINE 17