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Charity fundraising publication provides chef recipes and lots of inspiration
I am a big admirer of Chicago Chefs Cook, a collaboration of dozens of the region's leading culinary artists that raises money for humanitarian and philanthropic causes through a series of dinners and tasting events.
And it was my pleasure back in May to attend (and write about) the release party of the Chicago Chefs Cookbook, a joint project of the non-profit organization and Mariano's supermarkets, that features recipes created by 48 local chefs. Proceeds from the cookbook, on sale at all Mariano's stores for the low, low price of $6.99, raises money for Chi-Care, a non-profit that provide homeless people with basic human needs.
I've highlighted recipe ideas from the cookbook over the past couple of months.
This past Saturday, I happened to have plans to visit the Evanston Farmers Market in the morning and the Wild Onion Market Co-op in the Rogers Park neighborhood at Chicago's northern edge. So when Chef Sarah Stegner of Northbrook's Prairie Grass Cafe informed me that there was another Chicago Chefs Cookbook event at a Mariano's in Skokie on Saturday, I arranged my schedule to fit it in.
In the photo above, the top row is Sarah (partially obscured by the cookbook she's holding) and Melissa Clark, another member of the Chicago Chefs Cook leadership team; Heather Bublick, co-owner of Soul and Smoke bbq restaurant; and Laurell Sims, a longtime leader in the area's urban agriculture community and current executive director of the Evanston Grows organization. In front, Chicago Chefs Cook co-founder Darren Gest, Sam Rattanapos, chef and co-owner at NaKorn Thai restaurant in Evanston; and Amanda Puck, vice president of communications and brand development at Mariano's.
Here's a clear shot of Sarah posing with Melissa and Laurell.
I had to move on pretty quickly, but suitably inspired, I pulled a delicious and very easy recipe submitted to the cookbook by Sarah Grueneberg, chef-owner of Monteverde in Chicago's West Loop. Titled "My Oma's Creamed Scraped Corn," this family recipe is perfect for the peak of local corn season.
The recipe is basically fresh corn off the cob sautéed in butter, with the special twist of an ample portion of grated parmesan cheese.
I'm sticking with my practice of not publishing full recipes because I'm hoping you'll be encouraged to get to a Mariano's, buy the cookbook and help a great charity. If this isn't possible for you, reach out to me and I'll see what I can do.
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