Taste Talks Chicago
Taste Talks Chicago
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Taste Talks Chicago
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Post #1 - October 1st, 2015, 11:06 amTaste Talks is a national series of festivals celebrating the future of taste through symposia, tastings, dinners and parties. Taste Talks brings together thought leaders and luminaries from around the world together with everyday food enthusiasts to engage in great conversation, amazing food and one-of-a-kind experiences.
Celebrate a day of discovery and indulgence at Taste Talk's All-Star BBQ, a sampling feast that brings together world-renowned chefs making signature dishes in beautiful Palmer Square. Expect to mix & mingle with top chefs from around the world while dining on their brilliant, delicious BBQ creations.
ALL-STAR LINEUP & MENUPaul Kahan (One Off Hospitality) & Fergus Henderson (St. John, London)
Ox Heart Buns & BBQ Carrots with Creamy Herb Dressing
Sarah Grueneberg (Monteverde) & Antonio Pinto (Italian Plaster Artist)
Grilled Soppressata Meatballs with Roasted Pumpkin, Mozzarella di Bufala, and Charred Bread
Rick Gresh (Virgin Hotels Chicago)
Grilled Cauliflower, Lemon-Chili Relish, Crushed Marcona Almonds, Fried Sage
Matthias Merges (Billy/A10/Yusho) & Sarah Becan
Grilled Butternut Squash Sausage with Green Tomato relish
Tony Quartaro (Formento’s) & Michael Salvatore (Heritage Bicycle)
Coal Roasted Carrots, Coffee Glaze, Fennel and Almond Gremolata, Mascarpone Mousse with a Tiramisu Coffee Cocktail featuring Stumptown Coffee
Jessica Koslow (Sqirl LA) & Ian Chillag (Wait Wait Don't Tell Me!)
Sqirl Fall Grill
Paul McGee (Land & Sea) & Chef Pete Coenen (Cherry Circle Room)
House Smoked Brisket with Charred Pickled Green Tomato and Salsa Verde
Abe Conlon (Fat Rice) & Jordan Martins (Artist)
Smoked Carrot, Cauliflower, Red-Eye Gravy and Apple
Chris Constantino (Offal Good) & Greg Hall (Virtue Cider)
Offal Good Virtue Cider Grill
Nicole Penderson (Found Kitchen) & Esther Garcia (Butterfat Studios)
Grilled chickpea cakes with braised butternut, cauliflower, and green tomato curry
Matt Danko (Scofflaw & Sink/Swim) & Damian Higgins (DJ DIESELBOY)
Parsnips Cooked in Beef Fat with Buttermilk, Pickled Shallot, Hazelnut, Fall Fruits, and Shiso
Rob Levitt (Butcher + Larder & Local Foods) & Clayton Hauck
Vegetables Poached In Leaf Lard with Pan Dripping Vinaigrette and Pork Skin Crumbs
More info here:
http://taste-talks.com/all-star-bbq-chi-2015/
and
http://taste-talks.com/2015-chicago-schedule-tickets/
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Post #2 - October 1st, 2015, 11:32 amGoldstar had comp tickets for the noon session this morning. Incredible deal! They still have half price tix. Was a fun event last year and good deal at $40.
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Post #3 - October 3rd, 2017, 2:21 pmTaste Talks, a three-day conference of panel discussions, chef dinners and food demos, returns to Chicago for its fourth year this weekend, featuring special guest Andrew Zimmern, host of “Bizarre Foods.” Running Oct. 6-8, the talks move to a new venue, Revival Food Hall in the Loop.
http://www.chicagotribune.com/dining/ct ... story.htmlNever order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #4 - October 3rd, 2017, 6:05 pmDave148 wrote:Taste Talks, a three-day conference of panel discussions, chef dinners and food demos, returns to Chicago for its fourth year this weekend, featuring special guest Andrew Zimmern, host of “Bizarre Foods.” Running Oct. 6-8, the talks move to a new venue, Revival Food Hall in the Loop.
http://www.chicagotribune.com/dining/ct ... story.html
taste talks Chicago website: http://www.chicago.tastetalks.com/