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NESS
F
or many people
, catching a show during Ravinia’s summer season is all
about setting up blankets and tables, spreading out a picnic with wine and
cheese, and hanging out with friends on the lawn while taking in a night of
great music. But for many more, the Ravinia experience includes visiting one of the
handful of restaurants onsite. With the 2018 concert season, which features a different
act nearly every night through September 1, Executive Chef Michael Tsonton is
introducing what he calls “micro-seasonal” dining, highlighting locally sourced
ingredients on a continually fresh menu, keeping in line with the musical bills.
JUNE 1 – JUNE 17, 2018 | RAVINIA MAGAZINE
9