Taste Talks Chicago – Chicago Culinary Giants Team up for a BBQ to remember.
By Trisha Ruiz Hammond
On Sunday, October 4, world-renowned culinary and hospitality professionals converged on Palmer Square for the Taste Talks All-Star BBQ. Root vegetables proved to be the unlikely star of the show, as the chefs highlighted Fall with their seasonal creations. Here is a rundown of the event’s best dishes.
Jessica Koslow of the restaurant Sqirl LA and Ian Chillag of NPR’s “Wait, Wait Don’t Tell Me” created this all-veg take on the classic Chicago dog, with a mini poppy seed bun, smoked carrot dog, tomatillos, carrot mustard emulsion, lacto-fermented kirbies and jalapenos, and house celery salt.
Rick Gresh of Virgin Hotels Chicago and Floyd Davis of Artpentry served this combination of grilled cauliflower, lemon-chili relish, crushed Marcona almonds, and fried sage.
Chris Cosentino of Cockscomb and Boccalone and Greg Hall of Virtue Cider presented this intensely autumnal grilled kabocha squash with apples and walnut salsa.
This grilled chickpea cake with braised butternut squash, cauliflower, and green tomato curry from Nicole Pederson of Found Kitchen and Esther Garcia of Butterfat Studios was an absolute delight.
Matt Danko of Scofflaw and Sink/Swim and Damian Higgins (DJ DIESELBOY) offered up this eye-openingly complex parsnip cooked in beef fat with buttermilk, pickled shallot, hazelnut, fall fruits, shiso, and squid ink.
Joanna Stachon of Ada Street served this classic spicy chicken wing with Lifeway Kefir ranch.
This grilled soppressata meatball with roasted pumpkin, mozzarella di bufala, and charred bread was a delicious fall delight from Sarah Grueneberg of Monteverde and Italian plaster artist Antonio Pinto.
And, finally, Paul Kahan of One Off Hospitality and Fergus Henderson of St. John, London, created the star of the Taste Talks event, this intensely beefy ox heart bun with BBQ carrots and creamy herb dressing.