Despite the weather (a rain or shine event in a not so lovely Chicago summer), the park was abuzz with wide-eyed foodies, and overjoyed chefs. This really is a great opportunity for restaurants to give back to their best customers, and often this means the executive chefs is the one serving up the food, along with about half their kitchen staff.
White coats were stirring behind each cute checkered table display, working an assembly line of small plates and turning over gourmet mass production. Puffs of smoke rimmed the area, lending the air a frangrant aroma of charred pork belly, a decidedly summery scent. Crowds moved as if they were browsing an open air flea market, sampling some, watching others with skepticism and occasionally, calling friends and partners back with an order- you've got to have this! That was me.
I've collected a few photos here to give a taste of the look and celebrity of the twilight event. I'm already excited for next year! Did anyone else attend- would love to hear your comments?
(LEFT) North Pond's seasonally correct chef Bruce Sherman shares goat summer sausage croutons slathered with apricot butter. Like all of the produce at the event, it's sourced locally and often from the Green City Market itself.
(RIGHT) Over at the Sola table, I took a liking to the cocktails. While mixologists stirred up drinks in a center 'island' and local vintners shared pours liberally, these stood out as the perfect blend. Blueberry puree mingled with housemade ginger ale and Maker's Mark bourbon. I might have had seconds...
(LEFT) The best thing about Green City Market- sourced cocktails are the freshness factor. A summer beverage is perfected when touches of fresh apricots, peaches and muddled mint color vodka, like the North Shore variety hosted by Prairie Grass Cafe. Love the glass spicket jar!
(ABOVE: One of the local celebrities dishing out notorious samples was Stephanie Izard, Chicago's own Top Chef. Between restaurant ventures, and hosting a dinner series, she chose to showcase beer braised 'drunken' goat, atop a market vegetable slaw.)
We unfortunately were too late to sample the street food that put Bayless in the final round of Top Chef Masters, but I'm sure it won't be the last opportunity.
Before I get ahead of myself, a few words on dessert. While the search for dessert was a little more difficult, and many restaurants offered both sweet and savory options to revisit, the most memorable was a surprising one. Kevin Hickey's Seasons Restaurant table showcased an deconstructed peach 'cobbler' with a grilled half peach, oatmeal crumbles and the most heavenly dollop of pecan carmel ice cream. In fact, it was so luxurious, it beat out Hot Chocolate's artisinal ice cream, despite their long line. I wish I had a photo, but frankly, it wasn't on the plate long enough to snap :)
In my next blog entry, I'll highlight a few surprising faves for the night. Until then, cheers!