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Now in its 14th year, our Annual Chefs' Culinary Event brings together the region's top culinary talent for an unforgettable evening of gourmet dining and community support. Attendees enjoy exquisite dishes prepared by renowned local chefs while contributing to a vital cause—all proceeds benefit West Suburban Community Pantry. The event features inspiring speakers and recognizes community leaders in the fight against hunger. This event is truly a night where culinary excellence meets compassion, and every bite makes a difference.
Chef Humberto Armenta – Angeli’s Restaurant and Catering
Passed Appetizer: Butternut Gnocchi and Trinetta Roll
Butternut Gnocchi in a Brown Sugar Cream Sauce Veg
Trinetta Roll: Prosciutto, Arugula, Burrata Cheese, Roasted Red Peppers Rolled and Topped with Aged Balsamic & Truffle Oil
Chef George Henry Barg – Elements at Water Street
Meat Appetizer: Lamb Grape Leaves
Mixture of ground lamb, white rice, and plenty of allspice rolled like a cigar in brined grape leaves. Served with chef inspired Tzatziki sauce GF
Executive Chef Nick Landeweer – Abbington Banquets
Appetizer: Smoked Salmon Chowder with Caviar Cream
Seafood Cream Base Soup with Bacon, Smoked Salmon, Potato, Onion, Celery, Carrots and Fresh Herbs. Topped with a Caviar Whipped Cream
Executive Chef Raul Armenta- Belgio’s Catering
Salad: Strawberry Gorgonzola Signature Salad
Mixed Greens, Sliced Strawberries, Spiced Sliced Almonds, Dried Cherries, Gorgonzola Cheese, with a Raspberry Vinaigrette. This vibrant salad is a harmonious blend of sweet, savory and tangy flavors, crafted with the freshest ingredients and a touch of elegance Veg, GF
Chef de Cuisine John Saccomando Jr. – Medinah Country Club
Small Entrée with Side: Grilled New York Strip Steak, Roasted Vegetable Pasta, Peppercorn Sauce
Garlic and Rosemary Marinated New York Strip Steak, Roasted Vegetable Pasta tossed with Chimichurri topped with a Peppercorn Sauce DF
Chef John Bubala – Compass Group
Small Entrée with Side: Coriander Crusted Yellowfin Tuna
Coriander Crusted Yellowfin Tuna with Mediterranean Vegetables, Arugula, and Horseradish Cream GF
Chef Zac Rogers - Spice Dog Provisions
Small Entrée with Side: Braised Bacon | White Cheddar Grits | Sweet Pepper Chow Chow
Nueske’s bacon, slow braised for 4 hours served over Course ground hominy cheese Grits. Topped with a sweet pepper relish
Chief Chocolatier Cathy Bouchard – Le Chocolat du Bouchard
Dessert: Mousse & Caramel Entremet
Classic mirror glazed entremet of milk chocolate mousse and rich caramel on a flourless cake round GF