Curated by Chef Jason Hammel of Lula Cafe
Chefs, bands and personalities throw down their best BBQ creations in Palmer Square Park.
Attend with an individual ticket, Food Enthusiast Pass or Kitchen Sink Pass. Cash bar.
Entry A: 12 noon + Entry B: 2:30pm | The entrance for the All Star BBQ in Palmer Square is located at the east end of the park near the intersection of W. Palmer Ct and N. Humboldt Ave.
CHEFS / TALENT & MENU:
Jason Hammel and Sarah Rinkavage / Lula Cafe X Dan Bitney of Tortoise
“Ribs and Slaw”: Grilled Beef Short Rib, Crunchy Seeds, Huckleberry, Red Cabbage
Brian Enyart and Jennifer Jones / Dos Urban Cantina
Grilled Shrimp Stuffed with Chorizo and Glazed with Habanero Butter
Jared Van Camp / Leghorn Chicken X Taylor Bennett / musician
Fried Chicken Thigh, Liege Waffle, Maple Jalapeño Butter, Smoked Bacon
Charlie McKenna / Lillie Q's, Dixie X Kweku Collins / musician
Korean Short Rib-Johnny Cake, Remoulade, Collard Green Kimchi, Benne
Bjorn Rasmussen / Old Town Social X LaRoyce Hawkins / Chicago PD
Beef Slider with Aged Cheddar, Red Onion/Black Pepper Jam, Charred Bone Marrow Aioli.
Paul McGee and Pete Coenen / Lost Lake
Khalbi Marinated Short Rib Skewers with Avocado and Lime, Paired with a Classic Hotel Nacional Special with Pineapple and Multi-island Rums, Apricot, and Lime.
Josh Kulp and Christine Cikowski of Honey Butter Fried Chicken
Honey Buffalo Glazed Grilled Wings with Chicken Crust Crunchies and Scallions
Chris Pandel of Swift & Sons
Charred Corn with Uni Butter and Candied Shrimp
Julie Warpinski / Big Star
Torta de Pastor-chetta: Grilled Adobo Marinated Porchetta, Stonefruit Salsa Macha*, Charred Red Onion on Cemita Bun (*contains nuts)
Derrick Tung / Paulie Gee's X Joe Flamm / Spiaggia
Grilled Pizza with Ricotta, Mushroom and Parmigiana-Reggiano
Charles Welch / Honey's X Paul Octavious / photographer
Coriander spiced spit-roasted lamb leg Za’atar cornbread, Cucumber and mint yogurt, Aberlour whiskey-infused harissa BBQ Micro cilantro
Oysters and bubbly are the perfect way to celebrate this year's Taste Talks. Enjoy an oysters and wine pairing, followed by a delectable multi-course, sit-down dinner by Chicago's top chefs, with wine pairing.
OYSTERS AND WINE COCKTAIL HOUR TO START
CHEF DAVID POSEY of Elske
- Smoked White Fish with Apple, Turnips and Toasted Rye Bread.
CHEF GREG BAXTROM of Olmsted, Brooklyn
- Heirloom Tomato Schnitzel - Ricotta, Banga Cauda, Piperade
CHEF JASON VINCENT of Giant
- Smoked Lamb Saddle with Mezze of Roasted Brussels Sprouts, Pears, Fresh Onions, Hummus, Tahini, Pita
CHEF ANNA POSEY of Elske
- Chamomile Panna Cotta, with Plums and Marigolds
Attend with an individual ticket or Kitchen Sink Pass.
Our opening night party with Chicago's best chefs and influencers.
Kick off the festival with a collaborative, sensory driven party curated by Jason Hammel and Glenn Kotche of Wilco, playing with flavors and sounds at the Virgin Hotel (203 N Wabash Street). Presented by OpenTable, the Chicago chef and rock musician curated several courses throughout the evening that play on different senses, tastes, tonal frequencies and even color palettes. This multi-sensory party will also feature an open bar of Don Julio and Aberlour cocktails, Jackson Family Wines, Goose Island Beer and water from S. Pellegrino.
Attend with a Kitchen Sink Pass.
Proudly Presented by OpenTable