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Eater
3 days ago
- Entertainment
- Eater
Chicago Gourmet Returns With a Sports-Centric Events Lineup
Chicago Gourmet, the annual food festival in Millennium Park that showcases local chefs and restaurants, returns this fall with a jam-packed lineup of events. The culinary celebration runs from Thursday, September 25, to Sunday, September 28, at the Harris Theater Rooftop, and tickets are on sale now. This year's Chicago Gourmet theme is 'Step Up to the Plate,' a nod to the food and sports worlds. The weekend's biggest attraction, Grand Cru, will go down across two sessions on Saturday, September 27, and feature dishes from a star-studded cast of chefs — Bailey Sullivan (Monteverde), Jenner Tomaska (Esmé, the Alston), Rob Levitt (the Publican), Gene Kato (Momotaro), and many more — paired with fine wines and spirits. Oenophiles can also attend Somm Sessions on Friday, September 26, at Adalina, where top Chicago sommeliers will pair wines with songs to accompany dishes. Another returning favorite is Tacos & Tequila on Thursday, September 25. Hosted by Rick Bayless, the event highlights tacos from local chefs like Diana Dávila (Mi Tocaya Antojería) and Carlos Gaytán (Tzuco), agave spirits and cocktails, and traditional music and dancing. The popular Hamburger Hop, a competition between 14 chefs to see who can make the best burger, happens the night of Friday, September 26. Some of the names battling it out will be Joe Fontelera (Boonie's), former Chicago Bears player Israel Idonije and Stephen Gillanders (the Staley), and Jose Sosa (the Greggory). After the Hop, the festivities will continue at the Asian Late Night Market at Tao Chicago. This new event, hosted by Haisous chef Thai Dang, offers Asian bites and specialty cocktails from Henry Cai (3LP), Bo Fowler (BiXi Beer), and more. Those who love to brunch can check out Rise & Shine Gourmet on Sunday, September 28. The daytime bash brings together a collection of talents who will serve sweet and savory plates to go along with cocktails and live music. Participating chefs include Dominique Leach (Lexington Betty Smokehouse), Devon Quinn (Eden), Paul Fehribach (Big Jones), and Aaron Cuschieri (the Dearborn). Also new this year is a series of Culinary World Series events throughout the city leading up to Chicago Gourmet. Centered on the 'Step Up to the Plate' theme, these activations feature bites delivered with a side of sports. Cubs and White Sox fans can root for their team at Game Day Gourmet on Friday, July 25. Held in a private suite at Rate Field, the evening will offer the opportunity to watch the Crosstown Classic in style while enjoying ballpark fare, cocktails, wine, beer, and the 'Duck Inn Dog Showdown,' which challenges chefs to put their spins on the classic hot dog. Other events include a Gourmet Tailgate at Utopian Tailgate on Sunday, September 14, a chef pickleball tournament at SPF Chicago on Saturday, September 20, and a special dinner honoring Jackie Robinson with James Beard Award winners Erick Williams and Damarr Brown at Virtue. The full list of Culinary World Series experiences is available here. Tickets to all Chicago Gourmet events are on sale now via the official website. Eater Chicago All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Yahoo
11-06-2025
- Entertainment
- Yahoo
After a ‘Chi-town throwdown,' just one Chicago chef remains on ‘Top Chef'
Warning: Spoilers ahead for all of 'Top Chef' Season 22, except the remaining finale episode. Only one Chicago competitor remains for the final episode of this season's 'Top Chef,' which airs Thursday evening. Chi-town could have another local Top Chef if they win, a coveted title that frequently propels cast members to successful restaurants, television spots and cookbooks. Bailey Sullivan, executive chef at Monteverde, qualified for the finale of 'Top Chef: Destination Canada' from a competitive pool of 15 chefs. 'Top Chef' Season 10 winner Kristen Kish hosted this season, joined by judges Tom Colicchio and Gail Simmons. The other chefs who made it to the final episode are Shuai Wang, chef-owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef-owner of Epps & Flows Culinary in Houston. Earlier in the season, Sullivan was joined by Chicago peers Zubair Mohajir, the executive chef and founder of Lilac Tiger, Coach House and Mirra, and César Murillo, executive chef of North Pond. Sullivan's combination of compassionate competition and camaraderie was a consistent feature of this season, which was low on drama and high on quality cooking. Over the weekend, her Instagram account shared a photo of a group hug between her and the final four competitors, captioned 'Some of the best folks I know.' 'You grow so close with these people,' Sullivan said in an interview with the Chicago Tribune ahead of the finale. By her admission on the show, Sullivan's journey to the top of the competition was slow to start. She was initially eliminated in the second episode for her maple tart. 'I think I just attribute my struggles early on as being totally freaked out, 100%,' Sullivan told the Tribune. 'I had never been on TV before.' Meanwhile, Mohajir won that episode's elimination challenge with a variation on his signature tandoori fried chicken dish, which was eventually featured on the menu at Lilac Tiger. But in the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. Contestants are kept in the dark about some elements of the production, so it was bittersweet for Mohajir and Sullivan to find out they'd be facing off in 'Last Chance Kitchen,' a web series where eliminated chefs get a chance to return. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in 'Last Chance Kitchen,' you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Reflecting back on her cook in 'Last Chance Kitchen,' Sullivan said she was able to keep a positive attitude knowing that no matter what, someone from Chicago would go on to compete. 'I will cheer on Zubair on everything he does going forward,' Sullivan said. In Chicago, her love for the restaurant industry started with growing up at Goldyburgers in Forest Park, a restaurant her father bought. She became a 'Top Chef' fan watching the show with her mother and ended up training under another 'Top Chef' alumni, Beverly Kim of Parachute, as well as Sarah Grueneberg, Monteverde, head chef and owner. Sullivan rejoined the main competition in the fifth episode, where she and Epps won a team elimination challenge with fire-kissed grilled octopus with olives. Team Chicago would face one more loss in the penultimate episode. North Pond's Murillo had a strong showing all season, with Collichio calling his pickle-inspired dessert from Episode 9 one of the best dishes he'd ever had on the show. The finale is taking place in Milan, Italy, and fittingly, last week's elimination challenge was a head-to-head based on Italian ingredients. Wang and Epps had qualified for the finale by winning the polenta and beet rounds, respectively, which left one final spot for either Sullivan or Murillo. Sullivan called the gorgonzola round a 'Chi-town throwdown.' As they finished their dishes, the chefs hugged and said they loved each other. Sullivan had been critiqued for her usage of the cheese earlier in the season — in Milan, she took the opportunity to redeem her earlier failure. This time, she came out on top with a bruleed gorgonzola. The judges praised her quirky, endearing personality. 'Cesar, you put together a really great dish,' Collichio said after announcing Murillo's elimination for his butternut squash casserole. 'Bailey's was a little more focused on the gorgonzola. That's the only reason.' Sullivan couldn't share how she did in the finale, but if she won, she wouldn't be the first Chicago chef; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' Sullivan's Monterverde mentor, chef Sarah Grueneberg, made it to the top two of Season 9 of 'Top Chef.' 'I do kind of feel like I'm following in Sarah's footsteps, being on 'Top Chef,'' said Sullivan. 'I just celebrated nine years at Monteverde this June.' The Top Chef usually receives money, press and various perks but new this year, the winner will have the opportunity to present at the James Beard Awards in Chicago on June 16, a week after the finale airs. Win or lose, Bailey Sullivan has made it. 'Top Chef' Season 22 concludes on June 12. The final episode, along with the rest of the season, will be available to stream the next day on Peacock. Big screen or home stream, takeout or dine-in, Tribune writers are here to steer you toward your next great experience. Sign up for your free weekly Eat. Watch. Do. newsletter here. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Chicago Tribune
11-06-2025
- Entertainment
- Chicago Tribune
After a ‘Chi-town throwdown,' just one Chicago chef remains on ‘Top Chef'
Warning: Spoilers ahead for all of 'Top Chef' Season 22, except the remaining finale episode. Only one Chicago competitor remains for the final episode of this season's 'Top Chef,' which airs Thursday evening. Chi-town could have another local Top Chef if they win, a coveted title that frequently propels cast members to successful restaurants, television spots and cookbooks. Bailey Sullivan, executive chef at Monteverde, qualified for the finale of 'Top Chef: Destination Canada' from a competitive pool of 15 chefs. 'Top Chef' Season 10 winner Kristen Kish hosted this season, joined by judges Tom Colicchio and Gail Simmons. The other chefs who made it to the final episode are Shuai Wang, chef-owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef-owner of Epps & Flows Culinary in Houston. Earlier in the season, Sullivan was joined by Chicago peers Zubair Mohajir, the executive chef and founder of Lilac Tiger, Coach House and Mirra, and César Murillo, executive chef of North Pond. Sullivan's combination of compassionate competition and camaraderie was a consistent feature of this season, which was low on drama and high on quality cooking. Over the weekend, her Instagram account shared a photo of a group hug between her and the final four competitors, captioned 'Some of the best folks I know.' 'You grow so close with these people,' Sullivan said in an interview with the Chicago Tribune ahead of the finale. By her admission on the show, Sullivan's journey to the top of the competition was slow to start. She was initially eliminated in the second episode for her maple tart. 'I think I just attribute my struggles early on as being totally freaked out, 100%,' Sullivan told the Tribune. 'I had never been on TV before.' Meanwhile, Mohajir won that episode's elimination challenge with a variation on his signature tandoori fried chicken dish, which was eventually featured on the menu at Lilac Tiger. But in the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. Contestants are kept in the dark about some elements of the production, so it was bittersweet for Mohajir and Sullivan to find out they'd be facing off in 'Last Chance Kitchen,' a web series where eliminated chefs get a chance to return. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in 'Last Chance Kitchen,' you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Reflecting back on her cook in 'Last Chance Kitchen,' Sullivan said she was able to keep a positive attitude knowing that no matter what, someone from Chicago would go on to compete. 'I will cheer on Zubair on everything he does going forward,' Sullivan said. In Chicago, her love for the restaurant industry started with growing up at Goldyburgers in Forest Park, a restaurant her father bought. She became a 'Top Chef' fan watching the show with her mother and ended up training under another 'Top Chef' alumni, Beverly Kim of Parachute, as well as Sarah Grueneberg, Monteverde, head chef and owner. Sullivan rejoined the main competition in the fifth episode, where she and Epps won a team elimination challenge with fire-kissed grilled octopus with olives. Team Chicago would face one more loss in the penultimate episode. North Pond's Murillo had a strong showing all season, with Collichio calling his pickle-inspired dessert from Episode 9 one of the best dishes he'd ever had on the show. The finale is taking place in Milan, Italy, and fittingly, last week's elimination challenge was a head-to-head based on Italian ingredients. Wang and Epps had qualified for the finale by winning the polenta and beet rounds, respectively, which left one final spot for either Sullivan or Murillo. Sullivan called the gorgonzola round a 'Chi-town throwdown.' As they finished their dishes, the chefs hugged and said they loved each other. Sullivan had been critiqued for her usage of the cheese earlier in the season — in Milan, she took the opportunity to redeem her earlier failure. This time, she came out on top with a bruleed gorgonzola. The judges praised her quirky, endearing personality. 'Cesar, you put together a really great dish,' Collichio said after announcing Murillo's elimination for his butternut squash casserole. 'Bailey's was a little more focused on the gorgonzola. That's the only reason.' Sullivan couldn't share how she did in the finale, but if she won, she wouldn't be the first Chicago chef; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' Sullivan's Monterverde mentor, chef Sarah Grueneberg, made it to the top two of Season 9 of 'Top Chef.' 'I do kind of feel like I'm following in Sarah's footsteps, being on 'Top Chef,'' said Sullivan. 'I just celebrated nine years at Monteverde this June.' The Top Chef usually receives money, press and various perks but new this year, the winner will have the opportunity to present at the James Beard Awards in Chicago on June 16, a week after the finale airs. Win or lose, Bailey Sullivan has made it. 'Top Chef' Season 22 concludes on June 12. The final episode, along with the rest of the season, will be available to stream the next day on Peacock. Big screen or home stream, takeout or dine-in, Tribune writers are here to steer you toward your next great experience. Sign up for your free weekly Eat. Watch. Do. newsletter here. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Chicago Tribune
05-06-2025
- Entertainment
- Chicago Tribune
‘Top Chef' begins its 2-part finale tonight — and these 2 Chicago chefs are in it
Warning: spoilers ahead for the first 12 episodes of Season 22 of 'Top Chef.' Two Chicago chefs have fought long and hard to make it to the 'Top Chef' season finale, which airs June 5 and concludes June 12 on Bravo. César Murillo, executive chef at North Pond, and Bailey Sullivan, executive chef at Monteverde, qualified for the finals, alongside Shuai Wang, chef/owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef/owner of Epps & Flows Culinary in Houston. This season, subtitled 'Destination: Canada,' started with 15 chefs and was narrowed down week by week until the final four competitors. 'Top Chef' Season 10 winner Kristen Kish hosts this season, joined by judges Tom Colicchio and Gail Simmons. Murillo had a strong showing all season with a focus on vegetables, playful plating and ingenuity. Though his team lost the elimination challenge in the sixth episode and were thus ineligible for a win, Colicchio called Murillo's bread and butter pickle curd with dill ice cream one of the best dishes he'd ever had on the show. Epps, who has won by far the most challenges this season, called Murillo a 'monster in creativity.' By her own admission, Sullivan's journey was a bit rockier, though she grew in confidence as time went on. She was eliminated in the second episode for her maple tart, but clawed her way back into the main competition by winning four challenges in a row in Last Chance Kitchen, a secondary competition for eliminated chefs. A third Chicago chef, Zubair Mohajir, founder and executive chef of Lilac Tiger, Coach House and Mirra, had a strong showing early in the season, winning the second episode's elimination challenge with a tandoori fried chicken dish, which appeared on the menu at Lilac Tiger. In the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. In Last Chance Kitchen, he met his Chicago peer, Sullivan, and both fought hard for a chance to rejoin the competition. Sullivan expressed her respect for Mohajir's talent. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in Last Chance Kitchen, you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Sullivan was emotional and energized to return to the main competition. Throughout her time on the show, she dug into her experience cooking foods from different cuisines at influential Chicago restaurants, including Italian at Monteverde and Asian and Korean at Parachute. 'I came into this doubting myself,' she said on Last Chance Kitchen. The mini-competition changed her view and encouraged her to cook food she loves. 'Bailey looks like a whole different person,' Epps said. 'She looks like she wants to cook and destroy.' Sullivan rejoined the main competition in the fifth episode, where she and Epps won the team elimination challenge with fire-kissed grilled octopus with olives. These 3 Chicago chefs compete on the new season of 'Top Chef'Murillo was also eliminated in the ninth episode, but immediately returned to the competition by winning the second half of Last Chance Kitchen. On his return in the 10th episode, he won his first Quickfire Challenge and $10,000 by making popcorn grits with limited tools and convenience store ingredients. He frequently referenced his pride and excitement to share his successes with his mother and team from back home. In an interview with the Tribune before the season premiere, Murillo said the Chicago chefs were all rooting for each other. Sullivan described herself as a 'very Chicago proud person' and that she was thrilled to represent her city. If Sullivan or Murillo make it to the end, it wouldn't be the first time a Chicago chef has won; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' This time around, the winning chef will have the opportunity to present at the James Beard Awards in Chicago on June 16. They will also win $250,000, a feature in Food & Wine magazine and other perks. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Chicago Tribune
12-03-2025
- Entertainment
- Chicago Tribune
These 3 Chicago chefs compete on the new season of ‘Top Chef'
Three chefs from Chicago compete in Season 22 of Bravo's 'Top Chef,' one of TV's most well-regarded reality cooking competition shows. Viewers can root for Zubair Mohajir (founder and executive chef of Lilac Tiger, Coach House and Mirra), César Murillo (executive chef at North Pond) and Bailey Sullivan (executive chef at Monteverde) when the season premieres March 13. This time the competition took place in Canada. Over the course of the season, viewers will see 15 chefs be whittled down episode by episode until only one remains. 'Top Chef' Season 10 winner Kristen Kish is the host for a second season, joined by judges Tom Colicchio and Gail Simmons. Chicago chef Stephanie Izard was the fourth season's winner and parlayed that into a successful run of local restaurants. New for the winner this year, alongside a $250,000 cash prize and other perks, is the opportunity to present at the James Beard Restaurant and Chef Awards on June 16 in Chicago. This year's Chicago contestants have a long list of industry accolades and experience working at some of the best restaurants in the world. Mohajir, Murillo and Sullivan were honored and energized to be included but had different strategies for and relationships to the long-running series. A week before the season premiere, the three chefs said that on the show they focused on presenting the food they personally loved. For Sullivan, that meant food 'rooted in Italian tradition but taking seasonal produce and global flavors and putting an atypical twist on traditional cuisine.' For Mohajir, it was a 'multidimensional approach to flavor' using his skill with spices and pulling inspiration from a variety of influences, from his mother to history to many Asian and French cooking techniques. For Murillo, it was about seasonal and local produce. Sullivan grew up in the hospitality industry — her father owns beer garden Goldyburgers — and has fond memories of watching the show with her mother. 'At that point, there wasn't a whole ton of cooking on TV,' Sullivan said. 'I was glued to the TV. I loved it. It's something in the back of my head I've wanted.' Quickfire Challenges are a consistent segment in the show in which chefs are given a task and a time limit while competing for prizes or other benefits. The segments test a specific skill set, and many chefs struggle with them — so turning to alumni for tips can help. Sarah Grueneberg, head chef and owner of Monteverde, finished in second place on 'Top Chef' Season 9. Grueneberg helped Sullivan prepare for the high-stakes environment, setting up timed challenges for practice. Sullivan also brushed up on some skill sets she thought she might be tested on. Mohajir, who worked his way up the restaurant industry after getting laid off from his finance job following the 2008 financial crisis, said he never had much time to watch 'Top Chef.' He wasn't very familiar with the show's format until he was cast. 'I love walking in blind,' Mohajir said. 'I like to cook what I like to cook… We're there to cook. We're there to have fun. Can't take it too seriously.' Mohajir called the Quickfire Challenges 'one of the most adrenaline-producing things I've ever done.' Murillo said he spent most of his time before the show prepping his staff for his absence. But the week before he left, North Pond Chef de Cuisine John Brandon did test Murillo with two timed challenges. He reflected on his long journey, which began with coming to the U.S. as an undocumented immigrant from Chihuahua, Mexico, at age 4. Now, he'll be seen on 'Top Chef.' 'You start thinking about the important things in life,' Murillo said. He spoke of his family and friends who supported him, including his mother and some of his colleagues at North Pond. 'There were too many surreal moments. I wanted to do well and I wanted to represent myself well and make my people proud.' Murillo and Sullivan knew each other through their 2021 recognition as StarChefs Rising Stars, but grew closer to each other and to Mohajir during the show. 'We were rooting for each other,' Murillo said. The chefs represented not only themselves and their restaurants, but their city as well. 'Chicago is the best food city in America,' Mohajir said. 'Chicago is quality over quantity and I think you'll see that represented in that season.' 'I was incredibly excited to represent the food I cook every day at Monteverde on 'Top Chef,'' Sullivan said. 'Hopefully I make Chicago proud.' Though the season had finished filming, the chefs were mum about how they performed. Mohajir came away feeling that the show and the intense challenges were a good representation of restaurant life. 'Every day is different,' he said. 'Every service is an adrenaline rush. And that's exactly what this show puts on its forefront.'
