Posts tagged charlie trotter

Lollapalooza Nabs Big Star, Kuma’s, Sunda, Trotter and More

It’s official: Lollapalooza makes us hungry! It was announced this morning that chef Graham Elliot Bowles has pulled together some of the city’s best spots to offer the music-loving masses a higher-quality street food for on-the-go chowing at this year’s music fest—and we do think we’re giving San Francisco’s Outside Lands a run for best festival food. Last year, Bowles introduced his lobster corn dogs and for 2010 was tapped to fill the role of culinary director for Lollapalooza. And boy does he deliver. Sure, you’ll find some of the favorite eats from years past, but this year’s Chow Town takes things up a notch. How high? Let’s just say big names like Charlie Trotter, Paul Kahan and Bowles himself will deliver tasty treats during the three-day music extravaganza. We’ll be feasting on tacos from Kahan’s Big Star; tasty bits from Trotter’s to Go; burgers from Kuma’s; sausages from Franks ‘n’ Dawgs and more. Want the full list?

Chicago Chefs Go to Washington

A group of Chicago chefs traveled to Washington, D.C., last week to attend an event headed by First Lady Michelle Obama for the Share Our Strength campaign to end childhood hunger. As it’s been widely reported, Mrs. Obama has made battling childhood obesity her main concern and has teamed with Share Our Strength to help bring awareness to both causes through the new initiative Chefs Move to Schools. She invited more than 600 chefs from across the country to join her on the lawn of the White House to learn about what they could do to help in our school and communities. 

The Chicago chefs, Paul Kahan (Blackbird), Koren Grieveson (Avec), Ryan Poli (Perennial), Todd Stein (Cibo Matto), Nick Lacasse (Drawing Room), Jason McLeod (Balsan/Ria), Gale Gand (Tru), Della Gossett (formerly of Charlie Trotter’s), Chris Koetke (Dean of Culinary Arts at Kendall College) and many others traveled to D.C. for a series of speeches, gatherings and seminars. While the purpose of the event was to encourage chefs to adopt schools in their communities to help foster change in dining habits, many chefs feel overwhelmed with their limited time already to take on such a huge endeavor. The Chicago group proposed launching or teaming with an existing food-focused non-profit group to tackle the issues, since it’s such an important situation.