The Green City Market is Chicago’s only year-round farmers’ market promoting local, sustainable farmers, producers and chefs. Last night I joined over 75 of Chicago’s most innovative chefs at the Green City Market Annual Chef’s BBQ in Lincoln Park. It was a celebration of all things local, from farm to plate.
The chefs shopped the market Wednesday morning, and then went back to their kitchens in a giant tailgate-like setup to create the freshest dishes in the city. Chef Rick Gresh from David Burke’s Prime House even included a little of The Good Stuff in his dish. All of his ingredients originated from less than a thousand miles from Chicago. He started with dry aged prime ribeye, topped with fingerling potatoes combined with Templeton Rye to make a warm potato salad. It was amazing!
While the chefs were busy firing up the grills, I was busy with 3 of the top mixologists in Chicago batching cocktails. BOKA’s Dan De Oliveira and Sepia’s Josh Pearson and Peter Vestinos all volunteered to create special cocktails for TR, Death’s Door Spirits and Casa Noble Tequila. Josh from Sepia created a Templeton Rye cocktail called the R&R Smash, which included fresh-pitted cherries supplied by Pete from Seedling Fruits in South Haven, Michigan.
R&R Smash Templeton Rye:
lemon balm leaves
BOKA’s Dan De Oliveira and Sepia’s Josh Pearson and Peter Vestinos making the R&R Smash cocktail
The event was a huge success and we made lots of new fans. Thanks to everyone who stopped by and said hello and who are embracing the “farm to table” movement.