The Chicago Homegrown Cookbook
Local. Seasonal. Sustainable. Farm fresh.
These days, it’s hard to pick up a restaurant menu in Chicago that doesn’t boast at least one of those adjectives.
But to the farmers and chefs profiled in these pages, these are more than buzzwords. They are a way of life. These are farmers who rise before the roosters to bring fresh produce, meats, and cheeses to area farmers’ markets. These are chefs who kick off the day with an early trip to the market and wrap it up in the wee hours of the night, after feeding hundreds of appreciative diners.
In The Chicago Homegrown Cookbook, you’ll find the stories behind some of Chicago’s most buzz-worthy chefs, including Rick Bayless of Frontera, Rick Gresh of Primehouse, Rob Levitt and Allie Levitt of The Butcher and Larder, and Mindy Segal of Hot Chocolate. The chefs featured here work with area farmers to bring the freshest locally grown, sustainable foods to their menus. More than 70 outstanding recipes from these dedicated chefs and farmers are included in this book. We hope you’ll enjoy bringing a little homegrown food into your own kitchen.
To those farmers who have provided myself and others with the opportunity to serve great-tasting, super-fresh local foods: cheers.
—Erwin Drechsler, from the Foreword
Good food is locally grown food. The Chicago Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the windy city, profiling 29 chefs who are working with local farmers to bring the freshest locally grown, sustainable foods to their menus. Inside you’ll find more than 70 delicious recipes from top chefs like Rick Bayless of Frontera, Rick Gresh of David Burke’s Primehouse, Rob Levitt and Allie Levitt of The Butcher and Larder, and Mindy Segal of Hot Chocolate. The stories and photos of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food. Sampling the recipes made with incredibly fresh ingredients will make you a local food devotee for life.
Aria, Chef Chad Starling
Bleeding Heart Bakery, Chef Michelle Garcia
The Bristol, Chef Chris Pandel
Browntrout, Chef Sean Sanders
The Butcher and Larder, Chefs Rob Levitt and Allie Levitt
Café at Wild Things, Chef Ron Krivosik
Chalkboard, Chef Gilbert Langlois
Chilam Balam, Chef Chuy Valencia
David Burke’s Primehouse and the James Hotel, Chef Rick Gresh
The Dining Room at Kendall College, Chef Benjamin Browning
Floriole Café & Bakery, Chef Sandra Holl
Frontera Grill, Topolobampo, and XOCO, Chef Rick Bayless
Gourmet Gorilla, Owner Danielle Hrzic
Hoosier Mama Pie Co., Chef Paula Haney
Hot Chocolate, Chef Mindy Segal
Nacional 27, Mixologist Adam Seger
Naha, Chef Carrie Nahabedian
Nightwood and Lula Cafe, Chefs Jason Hammel and Amalea Tshilds
North Pond, Chef Bruce Sherman
Prairie Grass Cafe/Prairie Fire, Chefs Sarah Stegner and George
Province, Chef Randy Zweiban
Publican, Blackbird, avec, Big Star, Chef Paul Kahan
Signature Room at the 95th, Chef Patrick Sheerin
Sola, Chef Carol Wallack
Sunday Dinner, Chefs Josh Kulp and Christine Cikowski
Terzo Piano, Chef Meg Colleran Sahs
Uncommon Ground, Chef Brian Millman
Vie, Chef Paul Virant