Chicago Green City Market Chefs BBQ
This past Thursday Chicago Green City Market held its annual Chefs BBQ, it was an honor to cook at this event. We had a great time as expected; the best was to see the smiles on our farmer’s faces and their families. We see them every week and the market is usually crazy busy so it’s nice to see them not working and enjoying themselves!We topped our table off with sod which we later planted at the market in a bare spot by a bench. Our Himalayan pink salt served as our landscape blocks containing our herb garden featuring sweet basil, opal basil, rosemary, lavender and sage all from Nichols Farm. Some hand tools from my backyard, a few flower pots, Templeton Rye bottles and the usual business cards etc… We were ready to go and had about an hour and a half to kill so it was great to walk around and talk with other chefs and catch up before starting to cook. We grilled 35 day dry aged ribeyes and served them with a German style potato salad made from what we dubbed Nichols farm “cobblestone potatoes”, knob onions, bacon and Templeton Rye whisky. Smoked river valley shiitake mushrooms and Green Acres super sexy carrots shaved into a slaw. It was a fun night and a huge success, we brought enough plates for 700 servings and ended up serving over 850 servings, I’m glad we prepped extra!
DandyID
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