Kalamazoo at the 2015 Green City Market Chef’s BBQ
This year Kalamazoo Outdoor Gourmet was excited to participate in the annual Green City Market Chef’s BBQ in Chicago’s Lincoln Park. For the 2015 event Chef Rick Bayless of Frontera Grill, Topolobampo and Xoco; and Chef Stephanie Izard of Girl and the Goat, Little Goat and Duck Duck Goat, were both cooking on Kalamazoo grills. Chef Bayless had a roaring fire going in the Gaucho Grill, while Izard was cooking on one of our Hybrid Fire Grills, just like the one in her backyard.
A combination gas and wood fire brought wonderful smoky flavors to the Goat Satay Chef Stephanie Izard was serving.
At Chef Bayless' grill masa tortillas got a quick sear over a wood fire on the Gaucho Grill.
The Green City Market Chef’s BBQ is the highlight of the summer for many Chicago foodies, and it’s certainly one of ours. So what makes it so special? How about over 100 of the best chefs in the city grilling up delicious representations of their restaurants’ menu? That, coupled with booth after booth of local brewers, distillers and winemakers, pouring delicious, high quality drinks. It’s not to be missed if you live in the city and enjoy fine food and drinks, which was evident from the long lines at the gate!
Lines grew as the start of the event drew near; rain didn't seem to faze these food fans one bit.
This year’s event was plagued by nearly constant rain showers which began just after the gates opened. Chefs and attendees alike had to get creative to keep dry, but that certainly didn’t dissuade anyone from enjoying the evening. Many went to the old standby of a raincoat or an umbrella, but others were forced to get a bit more inventive.
Umbrellas and raincoats weren't enough for some. Several chefs constructed elaborate forts in an effort to keep the food, and themselves dry. It was more impressive than it was effective.
Coming off of the Gaucho Grill at Chef Bayless’ table were delicious Huaraches de Chivo. The delectable dish consisted of a hearty masa tortilla seared on the Gaucho Grill, topped with tender goat meat, crumbles of queso fresco and sprigs of bright microgreens. The impressive wood fire on the Gaucho Grill was a great way to add flavor to the masa tortillas. They ended up looking like the bottom of a Neapolitan pizza, with beautifully browned spots of flavor that are the hallmark of cooking over a hot wood fire. His table had a long line all evening, a testament to the great food that was being served.
Chef Bayless heating up the succulent goat, the star of his plate.
Chef Bayless' Huaraches de Chivo
At Chef Izard’s table she debuted a dish from her highly anticipated Chinese restaurant Duck Duck Goat. What better place to showcase a new restaurant’s offerings than at an event surrounded by your peers and the biggest foodies in the city? The exotic Asian flavors were a nice departure from what other chefs were serving that evening. Szechuan Goat Satay was cooked on the Kalamazoo grill, and paired with a light Cold Tofu Salad that complemented the goat perfectly. The best part of cooking over the strong, combination gas and wood fire was that the hot dry heat created a perfect crust on the outside of the satay, protecting the moist, flavorful interior.
Chef Izard's Szechuan Goat Satay
One of the best parts of the annual Green City Market Chef’s BBQ is the relaxed atmosphere. Even though the top chefs in the city are all in one place dishing out their best food, it feels much more like a casual party. Every year chefs get to interact with their customers, sample each other’s food, and enjoy drinks with their friends. There aren’t many places you can go where the head chef of an award-winning restaurant hands you a paper plate with their best food on it!
This year’s Green City Market Chef’s BBQ was an amazing evening, despite the weather, and we can’t wait for next year. Until then we will be dreaming of a park full of the best grilled food Chicago has to offer.
For more images from the 2015 Green City Market Chef’s BBQ see our Facebook Album.