Toque for Children's Oncology Services

My wife, Jen is the Chairperson for this year's Toque event to Children's Oncology Services which is a camp for kids with cancer. Campers attend free of charge and can feel comfortable being around other children with similar problems and not have to worry about being judged. In other words they get to be kids. The event will include Chicago chefs Stephanie Izard, Graham Elliot Bowles, Randy Zweiban, Michael Kornick, Erik Williams, Chris Pandel, Mindy Segal and others. The event is September 8th at The Renaissance Hotel and tickets are really going fast, so I thought I'd post here so we can hopefully get some LTHer's at the event.

http://www.onestepcamp.org/events/toque.php

http://www.onestepcamp.org/

Also, please feel free to PM me with any questions, table requests, etc.


Matt

To answer questions I have received there will be a cocktail hour including appetizer station containing food from the participating chefs plus an open bar. Dinner will be a multi-course sit down dinner with quite a few courses (exact number not yet available) from said chefs. Wine will be served, plus there will be an opportunity to upgrade the wines at the table.

A little Toque preview:

http://www.wgntv.com/news/middaynews/lunchbreak/wgntv-lunchbreak-tavernita-seared-sea-scallops-with-yukon-gold-potato-chorizo-and-sweet-corn-hash,0,6722060.story

Here is the menu for the event:


hors d’oeuvres

Smoked mussels, celery relish, lemon sabayon
Graham Elliot Bowles, graham elliot

Kitfo, tuna aioli & piri piri corn
Stefanie Izard, Girl and the Goat

House cured organic salmon tostada, market tomato salsa, preserved lemon
Randy Zweiban, Province

Scallop BLT, pancetta aioli, micro arugula, Louis dressing, toasted brioche
Ryan Pitts, RL

Charred octopus, black olive, spiced, yogurt, local melon
Chris Pandel, The Bristol

dinner

Crispy Wisconsin trout, corn fritters, romesco sauce, crème fraiche, spicy popcorn
Mark Steuer, The Bedford

Chilled octopus terrine, citrus lardo, marinated shell beans, rosemary
Jason Hammel, Lula Café & Nightwood

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Maple braised Duroc pork belly, Widmer cheddar grits, pickled chard
James Samson, The Renaissance

River Valley mushroom ragout, three sisters cornmeal cake, Genesis watercress
Cleetus Friedman, City Provisions

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Coq au vin, red wine braised chicken legs, glazed turnips, carrots & parsnips
Erick Williams, mk the restaurant

Roasted sea scallops, sweet corn, Spanish chorizo, Green Acres Farm potato hash
Ryan Poli, Tavernita

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Valrohna Guanaja bombe, olive oil, crème fraiche, chocolate crunch
Tony Galzin, mk the restaurant

Indian summer confit peach & brown butter galette, frambois semifreddo
Mindy Segal, Hot Chocolate