Events / Taste America

Taste America: Chicago

Join us for a night of culinary stars!

Fri, October 27, 2017

7:00 PM
Radisson Blu Aqua Hotel, Chicago
Price: Scroll down to see prices and purchase tickets. SOLD OUT! Click here for the waitlist.

Radisson Blu Aqua Hotel, Chicago 
221 N. Columbus Drive
Chicago, IL 60601

5:30 PM Cocktail and Tasting Reception
7:00 PM Dinner
Cocktail Attire
 

Dinner Menu Created by

TASTE AMERICA ALL-STAR
Michael Voltaggio
ink.well, Los Angeles 

LOCAL STAR
James Beard Award Winner 
Stephanie Izard
Girl & The Goat, Little Goat Diner, and Duck Duck Goat, Chicago

HOST CHEF
Frank Mnuk
Radisson Blu Aqua Hotel, Chicago

PASTRY CHEF
Mari Katsumura
Gideon Sweet, Chicago


Reception Tastings Created by

Sandra Holl
Floriole Bakery, Chicago 

Nicole Pederson
Found & The Barn, Chicago

Jenner Tomaska 
Next Restaurant, Chicago 

Andrew Zimmerman
Sepia & Proxi, Chicago 


Guest Emcee

Kevin Boehm
Co-Founder, Boka Restaurant Group, Chicago 


Honorary Co-Chairs

Sam Toia and Mary Kay Bonoma, President & CEO and Executive Vice President, Illinois Restaurant Association

David Whitaker, CEO, Choose Chicago 


Co-Chairs

Jimmy Bannos, Owner, The Purple Pig and Heaven on Seven, Chicago

Billy Lawless, Owner, Gage Hospitality Group, Chicago

Vincent Lawrence, CEO, Imperial Lamian, Chicago 

Michael Olszewski, Owner, Grace Restaurant, Chicago

David Rekhson and Lucas Stoioff, Co-Founders, DineAmic Group, Chicago


Special Guests

VIP Hosts Sarah Grueneberg, Monteverde, Chicago, and Jeff Mauro, Pork & Mindy's, Chicago 

After-Party Host Fabio Viviani, Bar Siena and BomboBar, Chicago

Purchase a VIP All-Star Ticket to be seated with these special guests!

 

SOLD OUT! Click here for the waitlist.

Menu

Reception Hors d’Oeuvre

Crispy Za’Atar Flatbreads with Beet Muhammara and Toasted Walnuts
CREATED BY SANDRA HOLL, FLORIOLE BAKERY, CHICAGO

Advieh-Roasted Squash with Fermented Garlic, Balsamic, Strained Yogurt, and Apple Relish
CREATED BY NICOLE PEDERSON, FOUND & THE BARN, CHICAGO

Rye Funnel Cake with BLiS Trout Roe, Fennel Jam, and Meyer Lemon
CREATED BY JENNER TOMASKA, NEXT RESTAURANT, CHICAGO

Sweet Potato–Miso Tortoloni with Kombu Dashi, Shaved Matsutake Mushrooms, and Spruce
CREATED BY ANDREW ZIMMERMAN, SEPIA & PROXI, CHICAGO

BLUE CIRCLE Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread
CREATED BY JAMES BEARD LIFETIME ACHIEVEMENT AWARD WINNER NORA POUILLON

Assorted Cheeses
SPONSORED BY KERRYGOLD

TABASCO® Sauce Family of Flavors Tasting sponsored by McIlhenny Company

Pork Belly–Wrapped Pork Tenderloin with Brown Kerry Gold Butter Vinaigrette, Toasted Pumpkin Seeds, and Roasted Brussels Sprouts
CREATED BY SODEXO

Reception Beverages Courtesy of:

  • Death’s Door Spirits
  • El Tesoro Tequila
  • Italicus
  • La Colombe Coffee Roasters
  • Rabbit Hole Distilling
  • Robert Mondavi Winery
  • San Pellegrino
  • Three Floyds Brewing Co.

Dinner

Bread Service featuring Kerrygold Pure Irish Butter
PROVIDED BY HEWN BAKERY, CHICAGO

Wood-Roasted Heirloom Carrots with Burnt Bread Mole, Almond Milk Sauce, and Puffed Amaranth
CREATED BY FRANK MNUK, RADISSON BLU AQUA HOTEL, CHICAGO
Château Miraval Côtes de Provence Rosé, Provence, France, 2016

Seared Diver Scallop with Jamaican Jerk Spice, Guanciale, Autumn Apples, Crispy Rice, and Pigeon Peas
CREATED BY STEPHANIE IZARD, GIRL & THE GOAT, LITTLE GOAT DINER, AND DUCK DUCK GOAT, CHICAGO
Zuccardi Concreto Malbec, Altamira, Uco Valley, Argentina 2016 

Wagyu Beef Short Rib with Carrots, Red Wine, Toasted Shallots, Tofu Mustard, and Puffed Beef Tendon
CREATED BY MICHAEL VOLTAGGIO, INK.WELL, LOS ANGELES
Robert Mondavi Winery Maestro, Napa Valley 2014

Buckwheat Graham Cracker with Kabocha Squash Mousse, Pecan–Caramel Streusel, and Spiced Chantilly Cream
CREATED BY MARI KATSUMURA, GIDEON SWEET, CHICAGO
Quinta do Noval Black Ruby Reserve Port, Douro Valley, Portugal NV

La Colombe Decaf and Regular Coffee

Related Info

For more information on events or local sponsorship in Chicago, please contact John Wilkerson of Isabelli Media Relations at john@imrchicago.com or 312.342.5343.

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.
 

LOCAL PARTNER

LOCAL MEDIA PARTNER

SPECIAL THANKS

 

#JBFTasteAmerica #JBFTasteAmericaCHI
@beardfoundation