—Green streets: Once again, Green City Market’s Chef BBQ was a resounding success.
More than $455,000 were raised to build a stronger local food system and increase access to fresh, healthy food. More than 100 restaurant and beverage exhibitors filled the bellies of more than 3,000 attendees.
SPOTLIGHT: Here are more Foodie Fast Facts, courtesy of Terri Schlichenmeyer:
• Cannibalism is still legal in the United Kingdom.
• Nestle created semi-sweet chocolate chips in 1940. Before that, semi-sweet chocolate was sold in solid bars; cooks had to chip the chocolate manually.
• Before he was “Famous Amos,” cookie mogul Wally Amos was the first Black talent agent at the William Morris Agency.
• Moore County, Tennessee is a “dry” county in which the retail sale of alcohol is prohibited. Jack Daniels whiskey is made there, however, and the company enjoys a small exception that allows the sale of “commemorative bottles” of its product.
• The horseshoe sandwich—consisting of super-dry Texas toast, meat of your choice, French fries and cheese sauce—is a signature dish in Springfield, Illinois. You may find a horseshoe (or its smaller cousin, the Pony) a few miles outside the city, but the dish is rare beyond the immediate Central Illinois area.
—Tie one on: The Tie Bar has announced a one-of-a-kind collaboration with the iconic Billy Goat Tavern.
The exclusive Billy Goat Tavern x The Tie Bar collection includes six new accessories that bring together the bold spirit of the infamous grill dressed up with signature sophistication. Each tie is made of 100% woven silk in The Tie Bar’s best-selling modern width and priced at $38; the pocket squares, made from 100% printed silk, are priced at $18; and the cufflinks retail for $25 each. For more information on the collection, visit TheTieBar.com. Supplies are available at The Tie Bar’s Chicago flagship store, 918 W. Armitage Ave., while supplies last.
—Staying hidden: The late-night Lincoln Square karaoke hot spot Hidden Cove will shutter for good on Sept. 15, Block Club Chicago noted.
Flavius Ardelean acquired the property housing the Hidden Cove in 2023. He is currently redeveloping the 5340 N. Lincoln Ave. property right next to The Hidden Cove into a four-story, mixed-use brick building, adding, “Once I finish this one and sell its condos, then I’m going to attack the other one at 5338 N. Lincoln Ave.”—which is the Hidden Cove’s building.
—On Monday, Sept. 8, at 6:30 p.m., Alinea and Chef Grant Achatz will host an exclusive benefit dinner to support innovations in cancer research and care at the University of Chicago Medicine Comprehensive Cancer Center.
From cancer survivor to benefactor, Achatz and his team have raised more $1.2M, honoring the life-saving care he received for his stage IV disease (squamous cell carcinoma of the tongue). The event will feature an exclusive champagne reception in the kitchen followed by a 12-course chef’s tasting menu.
Tickets are $3,000 each. (Remember the cause.) Passes and more info are here.
—Steak walk: On Wed., Sept. 10, at 5:30 p.m., Chef Paul Virant will host the Second Annual Steakfest at his downtown Hinsdale steakhouse, Vistro Prime.
The evening will feature an incredible lineup of Chicago’s top culinary talent, including Chef Joe Flamm (winner of Bravo’s Top Chef; chef-owner of BLVD, Rosemary and Il Carciofo), alongside Jovanni Vargas (BLVD), Russell Kook (The Bellevue), Thomas Oh and Andrew Lim (Perilla Chicago), and Todd Davies (The Foxtail, Cadence Kitchen & Co.). Guests will enjoy steaks, chops, seafood, sides by Executive Chef Spencer Blake, plus wine, cocktails and live music.
Tickets are $150 each; all profits will benefit No Kid Hungry Chicago.
—Where’s the beef?: On Sunday, Sept. 14, four celebrated Chicago chefs will unite to create a seven-course tasting menu at the iconic Charlie Trotter’s, anchored by Wagyu from Australia’s Westholme beef.
The participating chefs will include John Manion (El Che Steakhouse & Bar, Brasero), Brent Balika (Four Seasons Hotel-Chicago), Brian Ahern (Boeufhaus) and Casey Doody (PastryCASE); there will be a tasting menu of steakhouse classics, reimagined for fine dining. Master Sommelier Ken Fredrickson (founder of High Road Wine & Spirits) will curate a wine pairing to match with each course; there will also be a unique non-alcoholic pairing crafted by mixologist Ryan Castelaz.
Tickets ($395-$495 each) are available on OpenTable here.
—SMACKdown: SMACK Wraps are now available at all 10 Fry the Coop locations across Chicagoland.
Entering the battle that most prominently featured McDonald’s snack wraps, Fry the Coop has two varieties ($4.99 each). They are the “Nashville SMACK Wrap,” a take on Fry the Coop’s signature sandwich featuring a jumbo chicken tender with Coop sauce, cole slaw, and sweet-and-spicy pickles; and the “Ranchy SMACK Wrap,” with Fry the Coop ranch, American cheese and iceberg lettuce. Both come wrapped in a flour tortilla and can be made with any heat level, from Country through Lil’ Insanity.
Until next time… In the meantime, subscribe (for free) to SAVOR with Andrew and get even more culinary news.
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