2011 Chicago Rising Stars
Gala and Awards Ceremony
Monday, May 23, 2011
VIP Reception at 6pm
Fairmont Chicago, Millennium Park
200 North Columbus Drive
Chicago IL 60613
Glimpse the future of Chicago dining at our tasting gala and awards ceremony. Enjoy high-concept food from up-and-coming culinary stars from the top restaurants in and around town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier.
Tickets: $125 per person; $175 VIP admission which includes private reception, tasting preview, Champagne and Petrossian caviar.
Jimmy Bannos Jr. | The Purple Pig
Curtis Duffy | Avenues at the Peninsula Hotel
Dirk Flanigan | Henri and The Gage
Stephanie Izard | Girl & the Goat
Chris Pandel | The Bristol
Shin Thompson | Bonsoirée
Andrew Zimmerman | Sepia
Patrick Fahy | Blackbird
Jimmy MacMillan | Cathedral Hall at the University Club of Chicago
HOTEL PASTRY CHEF
Meg Galus | Café des Architectes at the Sofitel Chicago Water Tower
Ryan Poli | Tavernita
Geoff Rhyne | SugarToad at Hotel Arista
Jared Van Camp | Old Town Social
Kevin Boehm and Rob Katz | Boka Restaurant Group
Paul McGee | The Whistler
Brad Parsons | Fairmont
Beverly Kim Clark | Aria
Brad Parsons | Fairmont Chicago, Millennium Park
Beverly Kim-Clark | Aria Restaurant at Fairmont Chicago, Millennium Park
May 22, 2010
This is a private event—invitation only
"How to Make it" Rising Stars Chefs’ Panel
Tuesday, May 24, 2011
12 - 2 p.m.
Le Cordon Bleu
361 West Chestnut Street
Tuesday, May 24
Featuring the Rising Star Chefs and Pastry Chefs, this seminar gives chefs, cooks, and culinary students the opportunity to learn how to advance their careers and discuss the challenges and rewards of the industry.
Get your grub and drink on at the StarChefs.com Afterparty
Hosted by Chris Freeman and Jared Van Camp
Monday, May 23, 2011
Old Town Social
455 West North Avenue
Chicago, IL 60610
Complimentary sponsored beverages 10:30 pm - 12:30 am
Open to food industry professionals only!
StarChefs.com is pleased to donate a portion of the Gala proceeds to Common Threads, whose mission is to teach children from low-income families to cook wholesome and affordable meals through hands-on cooking classes in schools. Common Threads educates children on the importance of nutrition and physical well-being, and fosters an appreciation for cultural diversity through cooking. Through the simple process of preparing and sharing a nutritious meal, children who participate in Common Threads’ programs learn to connect with their bodies, neighbors and the world in bite-sized lessons.