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  1. Venues & Destinations
  2. United States
  3. Chicago

Common Threads' First Cook-Off Includes Interactive Contest Component

Jenny Berg
September 22, 2011

Common Threads' associate board hosted its first cook-off at Fulton's on the River on September 15, asking almost 30 chefs and mixologists to prepare concoctions that could be served one of four ways: in a glass, on a bun, in a shell, or on a stick.

"The associate board came up with the categories," said Common Threads executive director Linda Novick O'Keefe. "We wanted the event to have a summertime vibe." The food-centric happening—which had a menu of everything from crispy short rib tacos to mini bison burgers—drew more than 300 guests and netted $28,000.

As they arrived, guests were given branded bottle caps and scorecards, and were asked to check off the boxes next to their favorite dishes in each category and leave a bottle cap in a glass jar on their chosen chefs' stations, as they worked their way through the tasting. At the end of the night, the winning chefs got prizes.

"We loved how the contest component added an interactive portion for guests to the event," Novick O'Keefe said. "The guests seemed to be really jazzed to be part of the voting process. Throughout the event, we heard people introduce themselves to each other and compare notes on their favorites."

According to Novick O'Keefe, the camaraderie reflected the vibe in Common Threads' classrooms, where 8- to 12-year-old children from low-income neighborhoods learn to prepare healthy meals. "I think our guests learn what our kids in our program learn every day: that food really does bring people together," she said.

E21457sa
Photo: Chuan D. Vo
The event took over the lower level of Fulton's on the River and drew more than 300 guests.
The event took over the lower level of Fulton's on the River and drew more than 300 guests.
Photo: Chuan D. Vo
The action spilled onto the venue's riverside patio, which had bars and candlelit tables.
The action spilled onto the venue's riverside patio, which had bars and candlelit tables.
Photo: Chuan D. Vo
The evening included a silent auction.
The evening included a silent auction.
Photo: Chuan D. Vo
Brewery Ommegang was a major sponsor and supplied drinks for the open bars.
Brewery Ommegang was a major sponsor and supplied drinks for the open bars.
Photo: Chuan D. Vo
Take-home treats came with information on the children who benefit from Common Threads, which is dedicated to providing education on the importance of nutrition and exercise.
Take-home treats came with information on the children who benefit from Common Threads, which is dedicated to providing education on the importance of nutrition and exercise.
Photo: Chuan D. Vo
Signage also educated guests on the Common Threads mission.
Signage also educated guests on the Common Threads mission.
Photo: Chuan D. Vo
As they entered, guests were given bottle caps. They dropped one bottle cap in a glass jar on the table of the chefs who created their favorite 'on a stick,' 'in a glass,' 'on a bun,' or 'in a shell' dishes.
As they entered, guests were given bottle caps. They dropped one bottle cap in a glass jar on the table of the chefs who created their favorite "on a stick," "in a glass," "on a bun," or "in a shell" dishes.
Photo: Chuan D. Vo
Hub 51 created a dish with the 'in a shell' theme, serving crispy mini short rib tacos.
Hub 51 created a dish with the "in a shell" theme, serving crispy mini short rib tacos.
Photo: Chuan D. Vo
Sarah's Pastries & Candies served chocolate-covered Oreos with chocolate marshmallows and sprinkle crunch on a stick.
Sarah's Pastries & Candies served chocolate-covered Oreos with chocolate marshmallows and sprinkle crunch on a stick.
Photo: Chuan D. Vo
Lockwood's 'on-a-stick' offering was marinated seafood skewers with grilled chorizo, fennel, and lemon aioli.
Lockwood's "on-a-stick" offering was marinated seafood skewers with grilled chorizo, fennel, and lemon aioli.
Photo: Chuan D. Vo
Sixteen served peach panna cotta with nectarine-corn succotash and oat Florentine.
Sixteen served peach panna cotta with nectarine-corn succotash and oat Florentine.
Photo: Chuan D. Vo
Florentine chef Todd Stein served lamb meatball sliders with spicy tomato sauce, minted yogurt, and pickled mustard seeds.
Florentine chef Todd Stein served lamb meatball sliders with spicy tomato sauce, minted yogurt, and pickled mustard seeds.
Photo: Chuan D. Vo
SushiSamba's dish was a glazed pork belly wrap with lettuce, palm hearts, and green apple salad.
SushiSamba's dish was a glazed pork belly wrap with lettuce, palm hearts, and green apple salad.
Photo: Chuan D. Vo
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