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GOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyEVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
KYM DELOST - CHICAGO GOURMET Kymberli DeLost joined Billy Lawless’s iconic restaurant group in February 2015. As Executive Pastry Chef DeLost oversees the pastry program for Acanto, The Dawson and The Gage. She adds a mecca of culinary experience from several acclaimed Chicago Kitchens, including: Hot Chocolate, Japonais, Takashi, Storefront Company andWest Town Bakery.
MICHAEL TAUS
Michael Taus Taus Authentic . Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant.MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’s ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India. CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyEVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
KYM DELOST - CHICAGO GOURMET Kymberli DeLost joined Billy Lawless’s iconic restaurant group in February 2015. As Executive Pastry Chef DeLost oversees the pastry program for Acanto, The Dawson and The Gage. She adds a mecca of culinary experience from several acclaimed Chicago Kitchens, including: Hot Chocolate, Japonais, Takashi, Storefront Company andWest Town Bakery.
MICHAEL TAUS
Michael Taus Taus Authentic . Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant.MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’s ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India. CLIFF ROME - CHICAGO GOURMET Peach's Restaurant. Chef Clifford Rome developed an early interest in food after helping his grandmother prepare meals fresh from the garden of his childhood home in Chicago's Englewood neighborhood. He began his culinary career as an food operations manager at Midway Concessionaires and mastered the art of event planning through hisexperience
TAKASHI YAGIHASHI
Yagihashi’s accolades include: 2000 Best New Chef by Food and Wine and "Best Chef Midwest" Winner by the esteemed James Beard Foundation in 2003. He has also competed on Top Chef Masters (where he was awarded “fan favorite”), Iron Chef, appeared on the Martha Stewart Show and Top Chef as a judge. Takashi also competed and became aMARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sMARTIN MURCH
Burger Bar Chicago / Sociale. Good Eats Group L.L.C. is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, chef inspired partnership between the owners. Martin’s culinary and hospitality roots incorporate his vast global experiences over 28 years from his time with Hilton Worldwide, LevyRestaurants
GARY TAYLOR- CHICAGO GOURMET When The Assembly Bar & Café was established in 1978, there were corn fields all around the restaurant. Many things have changed over the years except for The Assembly’s commitment to fresh quality food and excellent friendly service.LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50JASON PASKEWITZ
Marchesa. Jason Paskewitz is a Jean Banchet award-winning and James Beard nominated chef, best known for his modern, innovative take on classic French cuisine. With multiple successful restaurants and 20 years of experience in the kitchen under his belt, he has made a name for himself as one of Chicago’s most talented chefs while always DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
PEPE BARAJAS
Pepe Barajas El Solazo/La Josie . Jose Luis Barajas (Pepe) developed a passion for cooking at a very young age. His “taqueria” roots and strong work ethic go back to his time in Mexico as a kid helping his grandfather Guadalupe’s “puesto de tacos” (taco stand), whereMADELINE TRIFFON
Madeline Triffon, MS. Madeline is one of 149 professionals who have earned the title Master Sommelier in North America; there are 236 Master Sommeliers who have passed the examination worldwide. Madeline was the first of 24 American women, and the second woman in the world, to have passed the M.S. exam. She is a Chairman Emeritus of the CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyEVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
KYM DELOST - CHICAGO GOURMET Kymberli DeLost joined Billy Lawless’s iconic restaurant group in February 2015. As Executive Pastry Chef DeLost oversees the pastry program for Acanto, The Dawson and The Gage. She adds a mecca of culinary experience from several acclaimed Chicago Kitchens, including: Hot Chocolate, Japonais, Takashi, Storefront Company andWest Town Bakery.
MICHAEL TAUS
Michael Taus Taus Authentic . Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant.MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’s ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India. CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyEVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
KYM DELOST - CHICAGO GOURMET Kymberli DeLost joined Billy Lawless’s iconic restaurant group in February 2015. As Executive Pastry Chef DeLost oversees the pastry program for Acanto, The Dawson and The Gage. She adds a mecca of culinary experience from several acclaimed Chicago Kitchens, including: Hot Chocolate, Japonais, Takashi, Storefront Company andWest Town Bakery.
MICHAEL TAUS
Michael Taus Taus Authentic . Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant.MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’s ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India. CLIFF ROME - CHICAGO GOURMET Peach's Restaurant. Chef Clifford Rome developed an early interest in food after helping his grandmother prepare meals fresh from the garden of his childhood home in Chicago's Englewood neighborhood. He began his culinary career as an food operations manager at Midway Concessionaires and mastered the art of event planning through hisexperience
TAKASHI YAGIHASHI
Yagihashi’s accolades include: 2000 Best New Chef by Food and Wine and "Best Chef Midwest" Winner by the esteemed James Beard Foundation in 2003. He has also competed on Top Chef Masters (where he was awarded “fan favorite”), Iron Chef, appeared on the Martha Stewart Show and Top Chef as a judge. Takashi also competed and became aMARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sMARTIN MURCH
Burger Bar Chicago / Sociale. Good Eats Group L.L.C. is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, chef inspired partnership between the owners. Martin’s culinary and hospitality roots incorporate his vast global experiences over 28 years from his time with Hilton Worldwide, LevyRestaurants
GARY TAYLOR- CHICAGO GOURMET When The Assembly Bar & Café was established in 1978, there were corn fields all around the restaurant. Many things have changed over the years except for The Assembly’s commitment to fresh quality food and excellent friendly service.LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50JASON PASKEWITZ
Marchesa. Jason Paskewitz is a Jean Banchet award-winning and James Beard nominated chef, best known for his modern, innovative take on classic French cuisine. With multiple successful restaurants and 20 years of experience in the kitchen under his belt, he has made a name for himself as one of Chicago’s most talented chefs while always DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
PEPE BARAJAS
Pepe Barajas El Solazo/La Josie . Jose Luis Barajas (Pepe) developed a passion for cooking at a very young age. His “taqueria” roots and strong work ethic go back to his time in Mexico as a kid helping his grandfather Guadalupe’s “puesto de tacos” (taco stand), whereMADELINE TRIFFON
Madeline Triffon, MS. Madeline is one of 149 professionals who have earned the title Master Sommelier in North America; there are 236 Master Sommeliers who have passed the examination worldwide. Madeline was the first of 24 American women, and the second woman in the world, to have passed the M.S. exam. She is a Chairman Emeritus of the CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyCJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
EVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sPAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
BRUNO ABATE
Bruno Abate Tocco Restaurant. Born in Naples, Italy and raised in Milan, Bruno Abate was inspired at an early age by his parents for his passion for food and fashion. His mother was an accomplished chef and his father was a tailor. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyCJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
EVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sPAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
BRUNO ABATE
Bruno Abate Tocco Restaurant. Born in Naples, Italy and raised in Milan, Bruno Abate was inspired at an early age by his parents for his passion for food and fashion. His mother was an accomplished chef and his father was a tailor. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
SOMMELIERS - CHICAGO GOURMET DAOU Vineyards & Winery. Frederick L. Dame, Master Sommelier brings an impressive blend of experience, expertise and enthusiasm to the world of wine and cuisine. He is the first American .. MORE.PAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
JOHNNY BESCH
BLVD. Johnny Besch possessed the makings of a chef—unparalleled discipline, an immense. appreciation for ingredients, and an unending curiosity for the “why” behind a dish—before he decided. to make cooking a career. By the age of ten, Johnny had already spent countless hours cooking with. his grandmother and mother as well as in GARY TAYLOR- CHICAGO GOURMET When The Assembly Bar & Café was established in 1978, there were corn fields all around the restaurant. Many things have changed over the years except for The Assembly’s commitment to fresh quality food and excellent friendly service.MARTIN MURCH
Burger Bar Chicago / Sociale. Good Eats Group L.L.C. is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, chef inspired partnership between the owners. Martin’s culinary and hospitality roots incorporate his vast global experiences over 28 years from his time with Hilton Worldwide, LevyRestaurants
BILL KIM - CHICAGO GOURMET Born in Seoul, raised in Chicago, Chef Bill Kim takes a boldly flavored, borderless approach to every bowl of noodles and plate of dumplings he makes. A graduate of Kendall College, Kim immersed himself early in his career in classical French cuisine, working alongside such world-renowned chefs as Pierre Pollin, Jean Banchet andCharlie Trotter.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine.ERIC DAMIDOT
Eric Damidot NoMi . Executive Chef Eric Damidot’s passion for cooking began when he enrolled in the Golf Hotel Culinary School in France at age 16, followed by apprenticeships with Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel RoyalGray in Cannes.
JIMMY BANNOS
Heaven on Seven at 111 N. Wabash, 7th floor, Chicago, is the original location for the authentic Cajun cuisine of critically acclaimed chef/owner Jimmy Bannos. With the ever-famous gumbo, Heaven on Seven provides the best Louisiana cooking outside of New Orleans. Third generation restaurateur, Jimmy Bannos was born and raised in therestaurant
ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India. CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyCJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
EVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sPAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
BRUNO ABATE
Bruno Abate Tocco Restaurant. Born in Naples, Italy and raised in Milan, Bruno Abate was inspired at an early age by his parents for his passion for food and fashion. His mother was an accomplished chef and his father was a tailor. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
CHICAGO GOURMETTICKETSTRAVEL INFORMATIONHAMBURGER HOPMEDIARISE & SHINEGOURMET
From dinners, to demos, to darn good burgers all around town, this year's Chicago Gourmet supported local restaurants while celebrating the City's diverse culinary landscape. Go Gourmet this September included delicious, intimate dinners from a celebrated mix of local restaurants and cuisines, and celebrity chef virtual cooking demoswhere
CARLOS GAYTÁN
Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970. From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journeyCJ JACOBSON
CJ JACOBSON. Orange County-born, Chef C.J. Jacobson is best known for his ‘rustic-refined’ way of cooking. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen. Jacobson has always been one for a good competition, even beforestarring
EVAN BEHMER
Evan Behmer Mercat a la Planxa Chef Evan Behmer, a Chicagoland native, grew up in a food-loving family—whether it was cooking up the day’s catch on fishing trips with his dad, or enjoying a traditional Polish meal at family get-togethers with his mom’s side of thefamily.
LOUIE ALEXAKIS
Louie Alexakis, the current owner and chef of Avli Restaurant in Winnetka IL., and Avli Taverna in Chicago's Lincoln Park neighborhood, grew up in the hospitality industry. He learned the management side of the business growing up working for his mother and father, who owned a chain of concession stands in the Chicago Park District for over 50MARCOS CAMPOS
At Las Rejas he worked for nearly three years, rising to Executive Sous Chef. In 2012, Campos was recruited by Daniel Alonso, the Founder of Bonhomme Hospitality Group, to assume the Chef position of his Spanish restaurant, Black Bull. Today, at the incredible age of just 25 years old, Marcos is the Executive Chef of three of Chicago’sPAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
BRUNO ABATE
Bruno Abate Tocco Restaurant. Born in Naples, Italy and raised in Milan, Bruno Abate was inspired at an early age by his parents for his passion for food and fashion. His mother was an accomplished chef and his father was a tailor. GREG REICH - CHICAGO GOURMET GREG REICH. TERRY"S TOFFEE. In October 2015 Reich Family Kitchens, CCO Greg Reich (Chief Confectionary Officer), COO Jeff Reich (Chief Operating Officer), and David Reich (Managing Partner), purchased Terrys Toffee from Partners Terry Opalek & Michael Frontier. The Reich Family is rooted in the specialty food industry on a generationallevel.
DEBBIE GOLD- CHICAGO GOURMET DEBBIE GOLD. The Barn Steakhouse / Found Kitchen. A James Beard Foundation award-winner and four-time nominee appearing in multiple seasons of Bravo’s Top Chef Masters is a Chicago native. After receiving a degree in Restaurant Management from the University of Illinois, she spent four years in some of France's most famedkitchens.
SOMMELIERS - CHICAGO GOURMET DAOU Vineyards & Winery. Frederick L. Dame, Master Sommelier brings an impressive blend of experience, expertise and enthusiasm to the world of wine and cuisine. He is the first American .. MORE.PAUL FEHRIBACH
Paul Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, serves on the board of Chefs Collaborative as treasurer, and volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avidvinyl record
JOHNNY BESCH
BLVD. Johnny Besch possessed the makings of a chef—unparalleled discipline, an immense. appreciation for ingredients, and an unending curiosity for the “why” behind a dish—before he decided. to make cooking a career. By the age of ten, Johnny had already spent countless hours cooking with. his grandmother and mother as well as in GARY TAYLOR- CHICAGO GOURMET When The Assembly Bar & Café was established in 1978, there were corn fields all around the restaurant. Many things have changed over the years except for The Assembly’s commitment to fresh quality food and excellent friendly service.MARTIN MURCH
Burger Bar Chicago / Sociale. Good Eats Group L.L.C. is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, chef inspired partnership between the owners. Martin’s culinary and hospitality roots incorporate his vast global experiences over 28 years from his time with Hilton Worldwide, LevyRestaurants
BILL KIM - CHICAGO GOURMET Born in Seoul, raised in Chicago, Chef Bill Kim takes a boldly flavored, borderless approach to every bowl of noodles and plate of dumplings he makes. A graduate of Kendall College, Kim immersed himself early in his career in classical French cuisine, working alongside such world-renowned chefs as Pierre Pollin, Jean Banchet andCharlie Trotter.
CHICAGO GOURMET
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine.ERIC DAMIDOT
Eric Damidot NoMi . Executive Chef Eric Damidot’s passion for cooking began when he enrolled in the Golf Hotel Culinary School in France at age 16, followed by apprenticeships with Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel RoyalGray in Cannes.
JIMMY BANNOS
Heaven on Seven at 111 N. Wabash, 7th floor, Chicago, is the original location for the authentic Cajun cuisine of critically acclaimed chef/owner Jimmy Bannos. With the ever-famous gumbo, Heaven on Seven provides the best Louisiana cooking outside of New Orleans. Third generation restaurateur, Jimmy Bannos was born and raised in therestaurant
ROHINI DEY - CHICAGO GOURMET ROHINI DEY VERMILION . A leading restaurateur, a proponent of Indian cuisine with her unique Latin twist, and an avid supporter of women – former World Bank economist and McKinsey & Co. management consultant Rohini Dey straddles the worlds of business and philanthropy across the US and India.__
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Millennium Park | Sept 25 - 27, 2020Tickets
SIP. SAVOR. CELEBRATE. MILLENNIUM PARK | SEPTEMBER 25-27, 2020 For Chicago Gourmet,the reviews are in.
It’s a September weekend in Chicago. Perfect. On stage at Millennium Park’s Pritzker Pavilion, celebrity chefs present their favorite dishes while they cook, laugh, take questions – and selfies. Just beyond the stage, tents galore fill the Great Lawn delighting guests with delicious food, wine, spirits and beer tastings. Sip this. Eat that. Repeat. Meanwhile, class is in session at two seminar spots. Master sommeliers and top mixologists open bottles and minds as they showcase new wines to try and cocktails to shake. Room for more? You got it. There’s a one-two punch on Friday night with tasty burgers, cold beer, and skyline views at the Hamburger Hop on the Harris Theater rooftop while dancing and night-caps follow at the Late Night Gourmet after-party. And, not to be outdone, new + fun themed dining events each year treat guests to dynamite culinary experiences in unique venues. Savor it all at Chicago Gourmet September 25-27, 2020.View Schedule
COME TO YOUR SENSES
COOKING DEMOS,
WINE & MIXOLOGY SEMINARS, AND GOURMET TASTINGS IN MILLENNIUM PARK.MAKE PLANS
MARK YOUR CALENDAR!
Love delicious food, wine, spirits, and beer? How about fun? Join us September 25-27, 2020 for Chicago Gourmet, a weekend of discovering new favorite chefs, restaurants, gourmet tastings, and more. Start making your plans today.MAKE A LIST
TEES, HOODIES, AND TANKS (OH MY!) Get a hoodie for the foodie in your life! Check out the cool Chicago Gourmet t-shirts and more at Flavour Gallery.MAKE THE SCENE
2019 HIGHLIGHTS
Lights, Camera, Napkin! The 2019 event celebrated all things food and entertainment with an all-star cast of chefs, delicious bites, lovely libations and more. Check out the video...Sign In
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