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  1. Catering & Design
  2. Food Trends

Green City Market Barbecue Continues Expansion, Adds Eco-Friendly Measures

Jenny Berg
July 28, 2011

Temperatures soared past 100 degrees on Thursday, but that didn't stop 87 culinary pros from firing up the grill at the Green City Market Chefs' BBQ. Chair Rita Gutekanst, principal of catering firm Limelight, worked with a crew of market staffers to plan the event, which drew 2,500 guests this year. Last year's event had 2,000 attendees, and the year before that saw only 1,800. Chef participation has also grown over the years: there were about 25 percent more food stations this year than in 2009.

As the event grows, so do its associated costs. "It's challenging to keep the ticket price as low as possible," Gutekanst said. For the past two years, tickets have held steady at $100 a pop. They were $60 in previous years, when there were closer to 50 tasting stations. Inevitably, there are still attendees who vocally pine for the $60 days.

"We remind people that this is a fund-raiser for the Green City Market," Gutekanst said. Also, "a $100 ticket price [to sample goods from] 87 chefs and 30 beverage providers who offer Chicago's finest local, sustainable, seasonal cuisine is undeniably the best deal in town. The chefs and restaurant owners work those stations themselves—they don't send their cooks."

All chefs cooked dishes with ingredients from the market. Rick Bayless of Frontera Grill (and reality TV fame) served grilled squash with poblano cream, spicy serrano salsa, and cilantro. Fellow celeb chef Stephanie Izard from Girl and the Goat served goat legs, and chefs from the Ritz-Carlton Hotel offered lamb flatbread with pickled vegetables and shaved ice snow cones with berries and fruit-flavored syrups.

The event was staffed with 120 volunteers, several of whom were on waste-station duty. In an effort to keep the barbecue as eco-friendly as possible, planners brought in 15 stations that had separate bins for recycling, composting, and landfill material. At each station, volunteers investigated guests' throwaways and told them which bin to chuck the items into. Planners also used compostable plates, forks, and cups. Additionally, the food selection was friendly to non-meat eaters, with around 25 chef stations offering vegetarian dishes.

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Photo: Paul Strabbing Photography
Eli's Cheesecake chefs prepared goat's milk cheesecake wedge on honey oat crumble with peaches and raspberries, using ingredients from Midwestern farms.
Eli's Cheesecake chefs prepared goat's milk cheesecake wedge on honey oat crumble with peaches and raspberries, using ingredients from Midwestern farms.
Photo: Paul Strabbing Photography
In a nod to the day's searing temperature, Spiaggia's sign advertised its beef carpaccio thusly: 'It's cold!'
In a nod to the day's searing temperature, Spiaggia's sign advertised its beef carpaccio thusly: "It's cold!"
Photo: Paul Strabbing Photography
Chef Rick Bayless was on hand to dole out grilled squash paired with Goose Island beer. Anticipating crowds, planners placed the famous chef's station in an area with extra space surrounding it.
Chef Rick Bayless was on hand to dole out grilled squash paired with Goose Island beer. Anticipating crowds, planners placed the famous chef's station in an area with extra space surrounding it.
Photo: Paul Strabbing Photography
V.I.P. guests had access to a tented lounge area with plush furniture from Tablescapes Party Rentals. The area also had a private bar.
V.I.P. guests had access to a tented lounge area with plush furniture from Tablescapes Party Rentals. The area also had a private bar.
Photo: Paul Strabbing Photography
Chefs from new spot the Bedford served charred sweet corn and Al Pastor sausage.
Chefs from new spot the Bedford served charred sweet corn and Al Pastor sausage.
Photo: Paul Strabbing Photography
Chefs used simple accents such as gingham tablecloths to spruce up their tables.
Chefs used simple accents such as gingham tablecloths to spruce up their tables.
Photo: Paul Strabbing Photography
Chefs from Terzo Piano at the Art Institute of Chicago prepared grilled chicken and panzanella salad with peaches, basil, and fresh chèvre.
Chefs from Terzo Piano at the Art Institute of Chicago prepared grilled chicken and panzanella salad with peaches, basil, and fresh chèvre.
Photo: Paul Strabbing Photography
At their prep station, reps from the Goddess and Grocer and Feast made grilled naan sandwiches stuffed with house-made pickles and market vegetable salad.
At their prep station, reps from the Goddess and Grocer and Feast made grilled naan sandwiches stuffed with house-made pickles and market vegetable salad.
Photo: Paul Strabbing Photography
Foodlife presented Texas smoked barbecue brisket sliders in mini barbecues set atop a grassy runner.
Foodlife presented Texas smoked barbecue brisket sliders in mini barbecues set atop a grassy runner.
Photo: Paul Strabbing Photography
Sepia chef Andrew Zimmerman prepared buffalo chicken sausage; pastry chef Cindy Schuman made angel food cake with sweet and spicy peach salsa.
Sepia chef Andrew Zimmerman prepared buffalo chicken sausage; pastry chef Cindy Schuman made angel food cake with sweet and spicy peach salsa.
Photo: Paul Strabbing Photography
Icy treats such as flavored snow cones, raspberry-rose-petal ice cream sandwiches, and heirloom tomato sorbet were popular on the hot day.
Icy treats such as flavored snow cones, raspberry-rose-petal ice cream sandwiches, and heirloom tomato sorbet were popular on the hot day.
Photo: Paul Strabbing Photography
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