Green City Market’s Chicago Chef BBQ Produced Very Warm Feelings

Two things are clear about the annual Chef BBQ fundraiser staged by Chicago’s Green City Market, which took place Thursday evening. One is that the BBQ will be one of the best food and beverage tasting events on the calendar of food-centric Chicago. The other, it seems, is that the summer weather may always be a challenge for this event.

James Beard Foundation’s Recipe for Change: How the Culinary Community is Creating a Sustainable Food System

FamilyFarmed’s Trade Show & Industry Conference on March 25 — the middle day of its three-day Good Food Festival & Conference — has an exciting new feature: “Recipe for Change: How the Culinary Community is Creating a Sustainable Food System” is a panel moderated by James Beard Foundation Vice President Kris Moon and featuring four of Chicago’s top chefs and Good Food champions. In this contributed column, Moon details the rising tide of chef activism and how the James Beard Foundation has responded with its Chefs Boot Camp for Policy & Change.

Paul Fehribach, FamilyFarmed's Good Food Chef of the Year

Paul Fehribach Good Food Chef Award, Pilot Light Demo at Good Food Festival

by Bob Benenson, FamilyFarmed The strong interest of many chefs in sourcing local and sustainably produced ingredients has played a big role in the rapid growth of the Good Food movement. So it is only natural that culinary stars would also play a big role at FamilyFarmed‘s Good Food Festival, the big public celebration of Read more about Paul Fehribach Good Food Chef Award, Pilot Light Demo at Good Food Festival[…]

Paul Fehribach cooking demo

Good Food Chef of the Year Paul Fehribach: Southern Tradition and Strong Values

Paul Fehribach of Big Jones restaurant in Chicago’s Andersonville neighborhood will receive FamilyFarmed’s Good Food Chef of the Year award during the Good Food Festival, Saturday, March 21 at Chicago’s UIC Forum. He earned the award because of his culinary skills — steeped in the traditions of Southern cooking — and also because of the strong values that prompt him to seek out locally and sustainably produced ingredients, including many rare or heirloom varieties.

Shedd Aquarium Right Bite card January 2015
The Big Jones Cookbook