The James Beard Foundation’s Taste America Event Series Is Landing in Chicago

Tickets are still on sale for the Chicago leg of the Taste America tour, in the Windy City on October 23 and 24
The James Beard Foundation’s Taste America Event Series Is Landing in Chicago

James Beard Foundation

Join emcee Rick Bayless and host Devon Quinn as they prepare and present an All-Star meal for guests.

The James Beard Foundation’s third annual Taste America 10-city tour, in exclusive media partnership with The Daily Meal, continues its trek across America this fall. During the culinary road trip, which began September 18 in Miami and runs through November 7, food lovers can experience the best culinary creations that local chefs and James Beard All-Stars have to offer.

The next stop on the tour is Chicago, Illinois. On Friday, October 23, guests will get a taste of the gastronomic masterpieces of the Windy City. The event, emceed by Rick Bayless (Frontera Grill in Chicago), and Steve Dolisnky (who co-hosts The Feed podcast with chef Bayless), will take place at The Geraghty on South Hoyne Avenue. A tasting reception will begin in the evening, curated by host chef Devon Quinn (Paramount Events in Chicago), Tanya Baker (executive chef of The Boarding House in Chicago), Paul Virant (owner and executive chef of Vie in Western Springs, Illinois), Ryan McCaskey (executive chef of the Michelin-starred Acadia in Chicago), and Paul Fehribach (owner and executive chef at Big Jones in Chicago).

This tasting will be followed by a four-course seated dinner designed by Chicago’s All-Star, James Beard award-winning chef Mark Ladner (Del Posto) and local star chefs Johnny Clark and Beverly Kim (the chef duo at Chicago’s modern Korean-American restaurant, Parachute), with pastry chefs Dave and Megan Miller (the team behind Chicago’s Baker Miller).

A few of the menu highlights for the evening include finfish crudo with avocado mousse, frozen kefir, grapefruit, ginger, and Yuzu Kosho (a fermented Japanese seasoning), created by host chef Devon Quinn; pork and veal agnolotti with sugo finto (a filled pasta topped with a hearty, meatless ragu), parsnip purée, and chocolate Nespresso created by James Beard Award winner Mark Ladner; and warm bread pudding quenelle with plums, puffed sorghum brittle, and buttermilk crème Anglaise (a creamy custard sauce), created by chefs Dave and Megan Miller.

There are still reservations and hotel packages left for this unique dining experience. Grab your tickets here.   


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