Now in its 13th 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.

Menu

Executive Chef Michael Donald Charles DeAngelis – Macedonia Cultural Center

Passed Appetizer: Thyme and Lavender Oil Toast Points with Whipped Ricotta and Candied Fig

Crisp toast points enhanced by the aromatic flavors of thyme and lavender oil. Topped with a luscious, whipped ricotta cheese infused with fresh nutmeg and bright orange zest, each bite is a harmony of creamy and fragrant notes. The addition of a slice of sweet, candied California fig provides a perfect balance of sweetness. Finished with a drizzle of hot honey

Executive Chef Nick Landeweer – Abbington Distinctive Banquets

Seafood Appetizer: Shellfish Chowder

Hearty seafood cream soup with chunks of lobster, shrimp, scallops, potato, squash, carrot, celery, and finished with Brandy

Executive Chef George Barg – Elements at Water Street

Meat Appetizer: Braised Short Rib and Sweet Corn Risotto

Red wine braised short rib on top of a creamy sweet corn risotto served with a fresh microgreen salad GF

Executive Chef Raul Armento- Belgio’s Catering

Salad: Brussels Sprout Salad

Fresh Brussel Sprouts salad, paired with red Honeycrisp apples, almonds, dried tart cherries, and feta cheese crumbles tossed with a Dijon mustard GF

Executive Chef John Saccomando Jr. - Adelle’s Modern Kitchen + Bar

Small Entrée with Side: Fried Chicken & Waffles

Breaded & Fried Chicken Thighs served with Potato Waffles, and Candied Carrots topped with a Bacon/Maple Jus

CEO & Chef Zac Rogers - Spice Dog Provisions

Small Entrée with Side: Coffee Rubbed Pork Loin

Coffee Rubbed Pork Loin served with Lingonberry Pork Jus, Wild Rice, and Arugula GF

Executive Chef Stephen Langlois - Westin Chicago Lombard

Small Entrée with Side: Sesame Sweet Chili Salmon

Sixty South ASC Antarctic Salmon glazed with Ginger, Sweet Chili, Tamari and Sesame Seeds. Served with Jasmine Coconut Rice GF & DF

Chief Chocolatier Cathy Bouchard – Le Chocolat du Bouchard

Dessert: Signature Carrot Cake 

 We’ve heard it one, two, three thousand times – “This is the best Carrot Cake I’ve ever had!”  We agree! 

*Vegetarian menu available if noted with ticket purchase

*Although some chef dishes are identified as GF or DF, they are not prepared in a strictly GF/DF kitchen