Ravinia Festival has expanded its Park View bar service, complete with scrumptious appetizers, to the PNC Private Dining Room on the second floor of the dining pavilion to accommodate more guests on popular nights. One of the big draws this year is an invention of Ravinia’s house chef, Tim Radack of Levy Restaurants. It’s his version of a “popper.” He takes full zucchini blossoms—grown fresh on the grounds—and stuffs them with a boursin and cream cheese mixture and deep-fries them in a light tempura batter before serving them up with firecracker sauce and slices of homemade pickles. Everyone knows the blossoms won’t last long on the table, but they won’t last long on the menu either, so experience something different on your next Ravinia visit. In addition to bar service, guests can also make a reservation for a complete meal at the Park View restaurant.