Executive Chef Eddie Jobin creates sauteed spinach for The Elm's La Grange Restaurant Week special of Parmesan-crusted Trout Filet with Bacon Shallot Vinaigrette, Garlic-Sauteed Spinach. (Sandy Bressner - sbressner@shawmedia.com)
Photographer and Photo Editor with over 20 years of working in the newspaper industry.
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