Local cuisine in full bloom at garden show
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If you're looking for culinary inspiration and new ways to use locally grown (maybe even homegrown) produce, the Garden Gourmet stage at the Chicago Flower & Garden Show is the place to get it.
“Garden Gourmet brings a different element to the show, and really helps our guests see a new aspect of gardening,” says Chicago Flower & Garden Show Director Tony Abruscato. The show runs Saturday, March 5, through Sunday, March 13, at Chicago's Navy Pier.
This year's chef lineup includes Carol Buckantz of Shiraz on the Water in Bloomingdale, Paul Katz of Harry Caray's Restaurants and Scott Schmitz from the Palm in Northbrook. Michael Koury, the creative mind behind the Liquid Kitchen at Rebar, located at the uber luxe Trump International Hotel & Tower Chicago, will show you how to work freshly squeezed juices and sustainable herbs and flowers into drinks for your next cocktail party.
If you head to the show on the final day, you'll be able to view the Chicago Area Retail Bakers Association's annual cake decorating competition. Professional decorators from some of the area's finest bakeshops will create sport- and garden-themed cakes.
The cooking demos are free with admission and take place four times daily. For ticket prices and schedules, head to chicagoflower.com and click on “Garden Gourmet.”
Taste of spring: Whether or not the weather cooperates, spring lurks just around the corner. As the flowers begin to emerge from winter hibernation, so do we. We slough off our woolly cocoons and step outside to commune with friends we haven't seen since the first flakes fell.
The Great American Cooking Expo joins us in welcoming the season of renewal with “Celebrate Taste with Comfort Foods,” a two-day event that's sure to reinvigorate your culinary spirit.
The cooking expo, 5 to 10 p.m. Friday, March 11, and 11 a.m. to 5 p.m. Saturday, March 12, at the Drury Lane Oakbrook Terrace, will offer an array of fresh ideas for your next gathering.
Sponsored by Sal's Beverage World and Tenth and Blake Beer Co., the cooking expo will introduce the latest trends in beer, wine and spirit and culinary pursuits. Seminars, tastings and cooking demonstrations pack the agenda and feature some of the area's top chefs and food manufacturers.
Tickets cost $10 ($15 on site), so call your friends or make it a date night for the Friday evening event or bring the family for some grazing on Saturday (kids 12 and younger get in free).
Get tickets at thecookingexpo.com.
Burgers and bball: With college basketball tournaments just around the corner, The Happ Inn in Northfield is getting into the competitive spirit with its Burger Recipe Bracket Contest.
Through Friday, March 18, submit your favorite burger recipe to happinnevents@gmail.com. Once all the recipes have been collected, a panel of judges, including chefs Sam Luna and Freddy Sanchez, will select four finalists.
Then the game heats up. Between March 25 and 31, those final four burgers will be offered as daily specials; the two top-selling burgers will be offered again April 1 to 3. The best-selling sandwich will be announced April 4 during half time of the NCAA championship game, with the winning burger featured on the menu through the end of April. Call (847) 784-9200 to find out more.
‡ Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524.
