CHICAGO The organizers of Lollapalooza recently announced that Graham Elliot Bowles, celebrity chef and owner of the eponymous River North restaurant, will be the festival's first culinary director. In his new role, Bowles will cook backstage for event founder Perry Farrell and his fellow Jane's Addiction band members. During the festival, August 6 to 8, he'll also oversee the food court on festival grounds, where he'll dish out snacks alongside other local chefs that he selected.
In a brief speech, Bowles said that the items on the menu are “emblematic of the city and emblematic of rock 'n' roll.” He added that his fellow food-court chefs all display “finesse, love of product, and integrity.”
On Monday night, Farrell and Bowles hosted a Lollapalooza food preview party at Graham Elliot. Passed snacks came from six local eateries. Items included Bowles's own lobster corn dogs with honey essence, Spanish paprika, and lemon aioli and his truffle popcorn with grated Parmesan, black pepper, and fresh herbs. Guests also tasted Sunda's pork-belly buns with pickled veggies; the Southern's chilled shrimp with heirloom tomatoes, summer peaches, and cocktail sauce; Big Star's diced pork belly with tomato-guajillo salsa and black beans; and cheeseburger sliders with fried eggs and smoked bacon from Kuma's Corner.
A dessert reception offered salted-caramel, passion-fruit-meringue, and sweet-corn cupcakes from More and coffee from local roaster Metropolis.