Common Threads Chicago – 6th Annual Cook Off Fundraiser

By Josephine Layug

I had the privilege of attending the 6^th annual Common Threads Chicago Cook-Off. This event means so much to me because local restaurants and companies have joined forces to teach young students how to make meals from food they grow! This is such an important cause, since many crucial programs are being cut from our local schools.

35 chef’s from Chicago’s top restaurants competed to win the “best dish” crown. The bites were put into 5 categories, and the audience got to vote by placing a bottle cap in a bucket at the table of their favorite bites. The categories were From the Barn, From the Garden, From the Pasture, From the Seed and From the Barrel.

All the bites were delicious, but I’ve listed my favorite bites from each category here:

1. Seed Category: Gather’s Chef Ken Carter’s Freekeh Salad (Chilled Freekeh Salad with Balsamic Braised Turnip, Crunchy Buckwheat, Lamb Bacon, Smoked Yogurt, Sesame Cracker and Rosemary) made me close my eyes and savor each bite. I loved it so much, especially the smoked yogurt; I could eat that all day! Every ingredient complimented each other, the flavors married well and the dish was not over seasoned.
2. Garden Category: Sunda’s Chef Jess DeGuzman’s Seasonal Squash Hawaiian Poke (Jicama, Sweet Potato, Cucumber, Wakame, Nori Furikake, and Sesame Soy Marinade) had me in Heaven! Chef DeGuzman is known for fusing Asian dishes together, and he did not disappoint with this dish. I could see my students, even the pickiest eaters, enjoy making and eating this dish.
3. Pasture Category: Frontier’s Chef Brian Jupitar’s Pork Shoulder Egg Noodles (Cheesy Egg Noodles with 24 hr. Milk Braised Pork Shoulder and Herb Spices topped with Pork Rinds) had me begging for more! I am totally using this recipe to spice up my Mac and Cheese at home! The pork was so tender and juicy; it was like butter melting in my mouth. The pork rinds added a nice texture. I think this was an easy winner with anyone of any age.
4. Barn Category: Dusek’s Board & Beers very own Chef Jared Wentworth created the Winning dish of the night. He won the audience vote for his Chanterelle Velouté (Chanterelle Velouté with Blue Crab, Pickled Vegetables and Black Onion Powder). It was creamy deliciousness, and I got a tasty chunk of crab per spoonful!
5. Barrel Category : Tiesta Tea’s Chef Richard Tannous created Mai Tea Mai Tais. This was the best Mai Tai I have ever had. The alcohol was not over bearing and there was a nice balance between the juices, tea, vodka and fresh fruit. Of course, this will be a virgin drink for student teaching!

This was such a great event to raise funds for the Common Threads program and to preview what is in store for all the schools and students participating! If you haven’t had the chance to check out Common Threads Chicago at www.commonthreads.org, you absolutely should! You can donate or sign-up to have Common Threads Chicago come to your local school and teach your students about nutrition and cooking food they can grow in their own gardens. Be sure to keep your eyes open for the cook off event next year!

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