There are plenty of reasons to get excited about this Saturday’s Good Food Festival, but chief among them is the opportunity to experience creations from Chicagoland’s finest chefs — with no reservations!
Here’s a look at what foodies and dining-out aficionados can expect at the Good Food Festival.
Chefs at Play
First up: Chefs at Play. This is not only a spotlight on three excellent Chicago chefs, but it’s also your chance to see how they work in the kitchen with the freshest ingredients available.
Carrie Nahabedian of Naha and the forthcoming Brindille is finalizing her demonstration menu, and Rick Bayless of XOCO, Frontera and Topalobampo will also be demonstrating his skills using ingredients from local producers.
Kim Leali, sous chef at The Publican, will offer a sausage-making workshop and demonstrate how to make Toulouse sausage — a rustic French sausage typically made with pork, smoked bacon, wine and garlic. She’ll partner with Kim Snyder from Faith’s Farm, who raised the animal that will be used to make the sausage, and the workshop will be moderated by Kari Underly of Range.
Don’t forget: To attend this session and others, you’ll need to purchase a $35 workshop pass to the festival!
But the biggest draw by far for chefs at the Good Food Festival is our first-ever Kimchi Challenge, where they’ll submit samples of their gourmet spin on the classic Korean fermented food and compete for bragging rights and other prizes.
Here’s the full rundown of who will be competing in the Kimchi Challenge:
- Mary Aregoni (Saigon Sisters)
- John Asbaty (Panozzo’s Italian Market)
- Jill Barron (Mana Food Bar)
- Matthew Cyr (Etno Village Grill/ Machine/King’s County Tap)
- Thai Dang (Embeya)
- Elisabeth David (Green Zebra)
- Troy Graves (Red Door)
- Mark Grosz (Oceanique)
- Yunjin Hong (Jin Ju)
- Beverly Kim (Kendall College)
- Melanie Molnar (Southport Grocery & Café)
- Sean Sanders (Browntrout)
- Paul Virant (Perennial Virant/Vie)
- Jesse Williams (Birchwood Kitchen)
Did your favorite chef make the cut? Whose kimchi would you most like to try?
Out and about
And, of course, you never know who you’ll see on the exhibition floor!
Iliana Regan of Elizabeth Restaurant will moderate a panel discussion Saturday morning on foraging wild edibles, and you could spot other chefs simply roaming, looking for new local, sustainable producers to partner with for future menus. (Let us know who you spot: Tweet us Saturday using the #GFFChi hashtag.)
Tickets are still available
Be sure to join us this weekend for the Good Food Festival, where Chicago’s best chefs and local, sustainable producers come together to create unbelievable flavors — and help make the world better for us all through Good Food.
Get your tickets through Eventbrite — they’re still just $10 when you buy in advance — for this exclusive opportunity to see Chicago chefs in action!