Chef Lamar Moore – Executive Chef of Bronzeville Winery
*THIS IS NOW SOLD OUT*
Stadium Chef Series Dinner at Wrigley Field – June 4th
1060 W Addison St., Chicago, IL 60613
Open to the public, 2023 festivities include:
FRIDAY, JUNE 2
8 p.m. – 10 p.m.
A Welcome to Chicago Concert at Judson & Moore – Judson & Moore Distillery
3057 N Rockwell St, Bldg 5, Chicago, IL 60618
Judson & Moore kicks off Awards weekend with a special “Welcome to Chicago” concert in their tasting room. The event will showcase some of the most exciting things coming out of Chicago right now, including artist Michelle Billingsley’s newest album, award-winning whiskeys from Judson & Moore, and the city’s favorite tacos from Big Star. Enjoy a night of live music, dancing, creative libations, and delicious food. Cocktails and bites will be available for purchase. Whiskey lovers will also have the opportunity to join a distillery tour at 4 p.m. to learn more about Judson & Moore’s signature spirits and distilling process. Tour tickets can be purchased for $25.
SATURDAY, JUNE 3
12 p.m. – 3 p.m.
Pizzeria Beddia Pop-Up at RPM Events – RPM Events
317 N Clark Street, Chicago, IL 60654
Hey pizza lovers, get ready for an exciting pop-up! RPM Events is welcoming Chef Joe Beddia of Pizzeria Beddia, the famous Philly pizza joint named Best Pizza in America by Bon Appetit magazine, for a special three-course menu available for one day only. The menu includes family-style starters such as Cantabrian Anchovies, Caesar Salad, and more; a second course featuring a variety of signature pies; and soft serve for dessert. Each course will be paired with wines selected by the award-winning RPM Sommelier Team. This one-day-only pop-up is $95, plus tax.
1 p.m. – 2:30 p.m.
Coffee Talk: An Industry Roundtable on Mental Health in Hospitality – Sparrow Coffee Roastery
2040 West Fulton St, Chicago, IL 60612
RSVP for the event
Presented by Hope for the Day & The Graceful Ordinary Moderated by Andrew Zimmern of Bizarre Foods. Hope for The Day, a nonprofit organization empowering the conversation on proactive suicide prevention, joins restaurant partners Chris & Megan Curren of The Graceful Ordinary to present an informative discussion and roundtable on the importance of mental health in the restaurant and hospitality space. The interactive event will be held at Sparrow Coffee Roastery in Fulton Market and will be moderated by Andrew Zimmern, Emmy and four-time James Beard Award-winning TV personality, chef, writer, social justice advocate, executive producer, United Nations Global Ambassador and host of the Emmy-nominated series, “Family Dinner” on Magnolia Network. The coffee chat will kick off with a reception including a tasting of some of Sparrow’s rare and exotic blends + some light food from Chef Curren and The Graceful Ordinary. He will be joined by a team of panelists sharing their experiences within the industry:
- Genie Kwon and Tim Flores – Kasama: Chicago, JBF Finalist Best Chef Great Lakes 2023
- Curtis Duffy – Chef, Ever, After, The Canvas: Chicago, JBF Winner Best Chef Great Lakes 2016, Recipient: MICHELIN 2 stars – Ever
- Dominique Leach – Lexington Betty Smokehouse: Chicago, Food Network star, “Best Barbecue in Chicago” by Good Morning America
- Jason Vincent – Giant, Chef’s Special Cocktail Bar, Pizza Matta: Chicago, JBF Finalist Outstanding Chef 2022
- Christopher & Megan Curren – The Graceful Ordinary: St Charles, IL, Restaurant Partners, Hope For the Day
1:30 p.m. – 3 p.m.
JBF Session: Food Access & Sustainable Communities – Kendall College at National Louis University
2nd Floor Atrium, 122 S Michigan Avenue, Chicago IL 60603
RSVP for the event
A sustainable community is defined by its ability to manage its human, natural, and financial capital to meet current needs, while ensuring adequate resources for future generations. Equitable food access is a key feature of this model, but what happens when the human capital is unable to sustain itself? In this discussion, chefs and activists address this challenge, what drives it, and their own solutions toward a better future, while investing in the present. Moderated by Colleen Vincent, Vice President of Community, James Beard Foundation. Panelists include:
· Rick Bayless, Topolobampo and Frontera Grill, Multiple-time James Beard Award Winner
· Maya-Camille Broussard, Justice of the Pies, 2022 James Beard Nominee, Outstanding Baker
· Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, 2023 James Beard Award Nominee, Outstanding Restaurateur
· Valerie Horn, Community Agricultural Nutritional Enterprises (CANE), Whitesburg, KY, 2023 James Beard Foundation Leadership Winner
· Justin Pioche, Pioche Food Group, 2023 James Beard Award Semifinalist, Best Chef – Southwest
· Sarah Welch, Marrow, 2023 James Beard Nominee, Best Chef: Great Lakes
· Erick Williams, Virtue, 2022 James Beard Award Winner, Best Chef – Great Lakes
3:30 p.m. – 6 p.m.
Beef & Bandidos – Al’s #1 Italian Beef (Little Italy)
1079 W Taylor St., Chicago, IL 60607
Al’s Beef, the inventor of Chicago’s iconic Italian Beef Sandwich (circa 1917) is hosting a happy hour at Al’s Beef in Little Italy in celebration of the 32nd annual James Beard Foundation Restaurant and Chef Awards in Chicago. The founding family of Italian Beef is opening the doors of their beloved neighborhood beef stand on West Taylor Street! They’re partnering with El Bandido Yankee Tequila and its co-founder, NHL Hall-of-Famer Chris Chelios, along with the family that owns and operates Chicago’s legendary Mario’s Italian Lemonade business. Guests will enjoy Italian Beef, specialty tequila-infused cocktails, tequila-spiked lemonade from Mario’s, and gift bags with one-of-a-kind Chicago collectibles from Chris Chelios and Chris Pacelli (of the Al’s Beef family).
3:15 p.m. – 4 p.m. (with reception to follow)
The Abundance Setting x JBF Panel: Who’s Watching the Kids? – Kendall College at National Louis University
7th Floor, 18 S Michigan Ave, Chicago, IL 60603
“Who’s Watching the Kids?” The decision to advance a career in the culinary and hospitality industry or to have a family often becomes the deal breaker for women in this industry. This often is the source of attrition of women leadership in this industry, especially in the kitchen. We will be speaking with women chefs who have been juggling many roles in the restaurant business to gain insight into how they have made it work, the challenges, and what meaningful changes are needed for women to continue to progress. We will also have a short reception to follow with bites from incredible restaurants in the Chicago area that are women-led (Demera, Floriole, Tribecca’s, Verzenay, Soul & Smoke) and beverages donated by Proxies. Panelists include:
- Diana Dávila, Chef/Owner Mi Tocaya Antojeria, JBF 2023 Finalist Best Chef Great Lakes
- Mary Sue Milliken, Author/ Media Personality and Chef/Owner Border Grill, Co-Founder Non-profit Regarding Her, JBF Restaurant Award 1985
- Tigist Reda, Chef/Owner Demera, Host of Chicago Chefs Cook for Tigray, Abundance Setting Mentor
- Becca Grothe, Chef/Co-Owner of Tribecca’s Sandwich Shop, Alum of The Abundance Setting’s 3 Chefs/3 Moms Program
- Erick Williams, Virtue Restaurant & Bar, 2022 James Beard Award Winner – Best Chef Great Lakes, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern, Top This Mac and Cheese
The session will be hosted by Beverly Kim, Founder, The Abundance Setting and Chef/Owner, Parachute (JBF 2019 Best Chef Great Lakes) and Sarah Stegner, Founding Member, The Abundance Setting and Chef/Owner, Prairie Grass Cafe (JBF 1998 Rising Star Chef).
SUNDAY, JUNE 4, 2023
10 a.m. – 12 p.m.
Get Roasted: Brew and Brunch Roasting Tour– Big Shoulders Coffee Roasting Works
2415 W 19th Street, Chicago, IL 60608
Journey through the world of specialty coffee through the eyes of Award-winning craft roaster Big Shoulders Coffee with co-founders Patricia Coonan and Chef Tim Coonan. The event will be a fluid, roam as you please, set up with fresh coffee and homemade brunch, live roasting demonstrations, a micro-lot pourover station, an espresso bar with latte art exhibition, coffee mocktails, draft cold brew and sparkling creations, craft beer from Alarmist Brewing, and Mimosas featuring our Sunny B. Don’t miss the craft coffee brew and brunch event of the year. All guests will receive a bag of freshly roasted coffee to go.
A Culinary Crawl Through Logan Square Hosted by Doug Psaltis & Hsing Chen of Eat Well Hospitality
Logan Square, Chicago
To celebrate the return of the James Beard Awards, Doug Psaltis and Hsing Chen of Eat Well Hospitality are organizing the second annual Logan Square Culinary Crawl. Guests can kick off the day with a Grecian brunch at Andros Taverna, where pastry chef Hsing Chen will include a selection of pastries inspired by James Beard. Stop by before or after a visit to the Logan Square Farmers Market just steps away. Spend the rest of the day exploring this unique neighborhood, which is home to several highly acclaimed independent restaurants and bars. Stop by Bang Bang Pie for coffee and a classic pie inspired by James Beard, indulge in a specialty ice cream flavor from Pretty Cool Ice Cream or stroll over to Taqueria Chingón for a bite of al pastor or tacos. Begin the evening with Happy Hour at Daisies, plan for Sunday Supper of Asian American flavors at Second Generation, and cap off the evening with after-dinner drinks at Spilt Milk or The Meadowlark. No tickets or RSVP are required, though reservations at Andros Taverna, Daisies, and Second Generation are recommended to guarantee seating.
4 p.m. – 7 p.m.
Three Dots and a Decade: Award-winning Cocktail Bar Three Dots and a Dash Celebrates 10 Years
435 N Clark St, Chicago, IL 60654
Join Three Dots and a Dash as they welcome an acclaimed lineup of bartenders from around the world for Three Dots and a Decade, celebrating their 10th birthday and the James Beard Awards. To mark the occasion, original cocktails from each of the renowned bars will be available for a proper toast to ten. The participating bars have received top recognitions from Tales of the Cocktail’s Spirited Awards, the James Beard Awards, and World’s 50 Best Bars, and include: Thunderbolt (Los Angeles, CA), Limantour (Mexico City, Mexico), Trailer Happiness (London, England), Friday Saturday Sunday (Philadelphia, PA), Navy Strength (Seattle, WA), Manhatta (New York, NY), Tiki Tatsuya (Austin, TX), Bar Leather Apron (Honolulu, HI), Handshake Speakeasy (Mexico City, MX), Blossom Bar (Boston, MA), and the Aviary (Chicago, IL). Tickets for Three Dots and a Decade are limited and start at $95, plus tax; each ticket includes 5 cocktails along with some tropical bites and musical entertainment.
4:00 p.m. – 9:00 p.m.
SUNDAY SEISIÚN with The Dawson & The Dead Rabbit – The Dawson
730 W Grand Ave, Chicago, IL 60654Make a reservation
The Dawson welcomes NYC ‘World’s Best Bar’ winner The Dead Rabbit for a night of cocktails, Irish fare, live music and great craic during the pop-up event of the summer. $1 from each specialty cocktail sold will directly benefit the Illinois Restaurant Association Educational Foundation.
5:30 p.m. – 10 p.m.
Gaijin Matsuri – Gaijin
950 W Lake St, Chicago, IL 60607Complimentary
Enjoy complimentary cocktails, food, and live performances during a fun summertime party with friends. Gaijin Matsuri will feature will a lively evening of music, House of Suntory cocktails, carefully curated bites, and a special Japanese themed performance by the Japanese Arts Foundation.
5 p.m. – 9 p.m.
Stadium Chef Series – Wrigley Field – Wrigley Field
1060 West Addison Street, Chicago, IL 60613
In partnership with Marquee Development and benefitting James Beard Foundation, this dinner is a once-in-a-lifetime opportunity to gather and dine at historic Wrigley Field, at center field! Standing Reception followed by Family-Style Feast. This event is SOLD OUT.
- Host Chef Matthias Merges, Folkart Management, Chicago
- Wrigley Field Executive Chef David Burns, Levy Restaurants, Chicago
- JBF Award Nominee Vince Bugtong, Abacá, San Francisco
- JBF Award Semifinalist Thai Dang, HaiSous, Chicago
- Chef Lamar Moore, Top Chef Alum, Bronzeville Winery, Chicago
- Chef Chris Pandel, Swift & Sons, Chicago
- Chef Ricki Ramirez, Big Star, Chicago
- JBF Award Winner Sarah Stegner, Prairie Grass Cafe, Northbrook, IL
- Chef Djibril Webb, Mordecai, Chicago
- JBF Semifinalist Jonathon Zaragoza, Birrieria Zaragoza, Chicago
7 p.m. – 12 a.m.
Hilton Presents Exclusive V.I.P. Takeover of Bernard’s at the Waldorf Astoria Chicago – Waldorf Astoria Chicago, Bernard’s
11 E. Walton, 3rd Floor, Chicago, IL
RSVP for the event
Capturing the spirit of this year’s “Outstanding Bar Award,” Hilton is hosting a takeover event of Bernard’s at the Waldorf Astoria Chicago. At the event, guests will mingle with the best and brightest in the industry. In partnership with Proof & Company, guests will also indulge in the recreation of several of the Company’s “World’s Best Bars” award-winning cocktails alongside Bernard’s most prized drinks and hors d’oeuvres.
6 p.m. – 8 p.m.
JBF Greens x Frontier: 2023 Awards Weekend Happy Hour – Frontier
1072 N Milwaukee Ave, Chicago, IL 60642
Join JBF Greens at Frontier for a happy hour in celebration of the 32nd annual James Beard Restaurant and Chef Awards in Chicago. The West Town tavern will open especially for JBF Greens (and friends!) to toast the 2023 Awards. Chicago community philanthropist, mentor to fellow Black chefs, and James Beard Award semifinalist, executive chef Brian Jupiter oversees Frontier, Ina Mae Tavern & Packaged Goods, and Jup’s Soups. For the occasion, chef Jupiter—commonly known as “Chef Jup” by his teams—will create a selection of hunted, farmed, foraged, and harvested bites inspired by what generations of pioneers ate and hunted on the trail. *70% of your ticket price will go directly to the host chef to support their business, while 30% will go towards the Foundation’s national programming that is rooted in advocacy, racial equity, sustainability, and women’s leadership for the culinary industry.
6 p.m. – 10 p.m.
“Omakase” with Raj Parr Wine Pairings – Indienne
217 W Huron St, Chicago, IL 60654
Join chef Sujan Sarkar and the Indienne team for a special evening during James Beard Awards weekend in Chicago. Attendees will enjoy an Indian “omakase” featuring small plates that encapsulate and celebrate the distinctive regional flavors of Kolkata, Delhi, Mumbai, Chennai, Goa, and Jaipur, with an optional beverage pairing featuring wines from the Raj Parr portfolio. Vegetarian and non-vegetarian menus available. $90 per person, +$60 per person (with optional wine pairing).
SATURDAY, JUNE 3 – MONDAY, JUNE 5
Saturday and Sunday: 3 p.m. – 11 p.m.
Monday: 11 a.m. – 11 p.m.
JBF Cocktail for a Cause at Bar Mar by José Andrés
120 N Upper Wacker Dr, Chicago, IL 60606
Sip for good! In celebration of the James Beard Foundation Awards in Chicago, Bar Mar by José Andrés will donate a portion of proceeds from each Salt Air Margarita sold from Saturday, June 3 through Monday, June 6 to support the JBF Women’s Leadership Fund. José’s signature margarita is the perfect way to cocktail for a great cause throughout the weekend!***
Pan seared salmon corn okra succotash, cucumber relish, Verjus reduction
Ingredients for salmon:
- 1 ea 5oz salmon skin on
- Salt and pepper (to taste)
- 3oz (6T) unsalted butter
- 4oz (1/2 cup) olive oil
Ingredients for Corn Succotash:
• Freshly cracked black pepper- to taste
• Sea salt – to taste
• 2 tablespoons olive oil
• 4 to 6 tablespoons (1/2 cup to ¾ cup) unsalted butter
• 2 tablespoons olive oil
• 4 ounces (1/2 cup) charred white corn kernels
• 4 ounces (1/2 cup) cooked lima beans
• 4 ounces (1/2 cup) cooked peas
• 4 ounces (1/2 cup) cherry tomatoes, halved
• 4 ounces (1/2 cup) caramelized baby red onions
• 4 ounces (1/2 cup) okra bias cut
Ingredients for Cucumber relish:
• 1 lb small pickling cucumbers
• 1/2 cup kosher salt
• 1/2 medium white onion
• 1/2 green bell pepper
• 1-2 jalapeno peppers
• 1 1/2 cups white vinegar
• 1/2 cup sugar
• 1 Tbsp cloves
• 1 Tbsp allspice berries
• 1 Tbsp yellow mustard seeds
• 1 Tbsp whole coriander
Ingredients for Verjus reduction:
- 1½ cups red seedless California grapes
- 1 small shallot, thinly sliced
- 1 cup verjus
- Kosher salt, as needed
- 8 T. cold unsalted butter, cut in small pieces
- 1 lemon
- Freshly cracked black pepper
Directions for Cucumber relish:
• Small dice cucumbers ¼ inch and remove to a bowl.
• Cover the chopped pickles with cold ice water and stir in the salt. Let sit for 2 hours.
• Drain the pickles and then cover with fresh water. Let sit for another hour.
• Small dice onions and jalapeños
• Drain the pickles well, and add the onions, and peppers. Mix well.
• In a small saucepan, add the sugar and vinegar and stir to combine. Tie up the cloves and allspice berries in a little cheesecloth. Add the mustard seeds and coriander pods directly to the pot. Bring the mixture to a boil and turn off the heat.
• Pour the hot liquid over the veggies. Cover and let sit in the refrigerator for 24 hours.
• Remove the cloves and allspice. Now you are ready to pour your relish in jars. This small batch will keep in the refrigerator for a few weeks. Spoon it into clean jars, and cap tightly. Your relish is now ready to eat!
Directions for Verjus reduction:
- Put grapes, shallot and verjus in small saucepan over medium heat.
- Add 1/8 t. salt; simmer until liquid reduced by 3/4.
- Cool mixture to lukewarm. Transfer to blender. With motor running, add butter, a little at a time, blending just until incorporated.
- Season, to taste; add a little lemon juice and salt, if needed.
- Return sauce to pan. Cover; reserve in warm place. Reheat just before serving.
Directions for salmon:
- Generously season the salmon with salt and pepper.
- Heat a medium sauté pan or skillet over high heat, add the oil and place the salmon in the pan, skin side down.
- Cook until the skin is golden and crispy, 3 to 4 minutes depending on thickness. Flip the salmon, add butter and, using a spoon, baste the salmon with the hot melted butter as the fish cooks for another 3 to 5 minutes.
- In another sauté pan or skillet, heat the oil and butter over medium-high heat. Add the corn, beans, peas, tomatoes, onions okra , salt and pepper and toss together to heat through.
- To serve, using a metal spoon, a small amount of corn succotash over on plate . Top with the salmon, skin side up, and spoon some of the cucumber relish on top. Glaze with verjus reduction Serve immediately.