Bloody Mary

From the Chicago Magazine, we read....

"A patron at the Ambassador East Hotel in the 1960s ordered a Bloody Mary, and when it arrived without the usual swizzle stick, he grabbed a stalk of celery from the relish tray to stir his drink. The drink has come a long way since then. Now John des Rosiers, executive chef of Bank Lane Bistro (670 N. Bank Lane, Lake Forest; 847-234-8802) and South Gate Café (655 Forest Ave., Lake Forest; 847-234-8800), has concocted an heirloom tomato Bloody Mary with 25 ingredients including veal stock, horseradish, a variety of trendy tomatoes, and, yes, a celery stalk."