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Family Selling Lovell’s of Lake Forest

Plans to open a small, more casual Highwood restaurant are moving forward still.

Jay and Darice Lovell are selling their Lake Forest restaurant, along with the Waukegan Road mansion that houses it and the land it sits on, according to an article in the Lake Forester. 

The couple have owned it since they bought it from Jay's dad, astronaut Capt. James Lovell eight years ago. The family has owned the 17,000-square-foot building since 1999, the article states.

The Lovells are still moving ahead with plans to open a smaller, more casual eatery in Highwood this spring.

The Lovells will bring the hamburger, pulled pork and Reuben sandwiches to Highwood and incorporate a southern flair as well,according to a story in Forest & Bluff Magazine. Some of the homemade dishes will include comfort food like chicken meat loaf and smoked brisket.

Lovell's of Lake Forest is a more upscale restaurant, which has won Wine Spectator's Award of Excellence several times.

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Me February 10, 2014 at 04:42 PM
Benny thought he was so funny that he needed to repeat his "joke". Sorry Benny, no funnier the second time around either.
Benny G. February 10, 2014 at 10:14 PM
Me, it was not a joke, dummy.
Me February 11, 2014 at 05:26 AM
[Gasp] Really?!?!?!?
AK February 11, 2014 at 12:31 PM
Me, tell me the truth... do you want to talk about barbecue with aliens?
Bernard Johnson February 13, 2014 at 08:46 PM
Arthur Bryant's in KC is fantastic and I enirely agree with Jon Hall about using alder wood for fish. BBQ'g salmon using alder is, well - simply outstanding / there's nothing else like it. You can find alder in some places on the North Shore [Mutual True Value on Route 22 has a very good BBQ supplies section]. BBQ'g is really pretty straight forward, you can do it on a Weber-kettle. Build up your heat source on one side of the kettle and place your meat {or fish} on the opposite side. Using one of the grill-surfaces that's hinged on both ends will allow you to add more charcoal and/or wood during the smoking process. The rule of thumb is 'low and slow', as in low heat and slowly. 225 / 235 degrees and for as long as he protein needs to be cooked to get its internal temperature right. Depending on the thickness of the cut [whether it be pork, beef, fowl or fish], the thicker the cut - the longer the process. Adding a foil disposable dish of water on the base of the kettle between the meat and the heat source can help keep the protein moist during smoking; of course, using a wash during the smoking process helps too - but, don't wash {or 'mop'} too often and do so without any sugar. If you add sugar or such like during the cooking process it's likely to burn and that's not one of the dominant flavors you want.

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