Nineteen of Chicago's best chefs will be at our Key Ingredient Cook-Off on May 9. Will you?

by

comment

Dana Crees pine sap ice cream with celery-root cake, goat cheese mousse with pine honey, and apple Turkish delight
  • Julia Thiel
  • Dana Cree's pine sap ice cream with celery-root cake, goat cheese mousse with pine honey, and apple Turkish delight
It's time again: the Key Ingredient Cook-Off is returning for its second year, this time on May 9 at the Museum of Broadcast Communications. Much like our biweekly chef-to-chef challenge, Key Ingredient, the cook-off tasks local chefs with creating a dish using an ingredient assigned by another chef. Past challenges have included cod milt, bamboo worms, ghost peppers, rabbit lungs, and fish eyeballs. Because I wouldn't wish balut on anyone, though, we've been a little nicer in assigning ingredients for the cook-off than chefs have traditionally been in challenging each other. We're not announcing those ingredients yet, but keep an eye on our Twitter and Facebook feeds for clues in the next few weeks.

The chef lineup features several of the winners from last year's Key Ingredient Cook-Off: Barry Sorkin (Smoque) and Paula Haney (Hoosier Mama Pie Shop), who both won their categories, and Abraham Conlon (Fat Rice), who won overall. Other chefs, both returning and new, include Jason Hammel (Lula Cafe), Chris Pandel (Balena, the Bristol), Dana Cree (Blackbird), and Meg Galus (NoMi Kitchen). All the chefs will serve tasting portions of the dishes they've created with their assigned ingredients; beer, wine, and cocktails are also included in the ticket cost of $65. For details and a more complete list of the participating chefs, visit our Key Ingredient Cook-Off page.

Duncan Biddulphs cod-milt egg custard with pickled shiitakes, greens, and salmon roe
  • Julia Thiel
  • Duncan Biddulph's cod-milt egg custard with pickled shiitakes, greens, and salmon roe

Add a comment