Recipes

2012 Chili Contest winning recipes: Gar Williams, Carly Ubersox and Cecilia Mowatt (All seasons)
Apple Parsnip Bisque: Geoff Rhyne - SugarToad (Autumn)
Apple Strudel (February 16th, 2013): Nate Meads (All seasons)
Asian-Style Pan Seared Pork Tenderloin with Carrot and Beet Salad Ginger Vinaigrette (demonstrated March 16, 2013): Chris Tong, My Private Chef (All seasons)
Asparagus and Cured Whitefish Salad with Radishes, Fresh Herbs, and Spring Onion Aioli: Amalea Tshilds and Jason Hammel - Lulu Cafe and Nightwood (Spring)
Asparagus and Radish Salad: Bruce Sherman (Spring)
Asparagus Risotto (Demonstrated April 6, 2013): Janet Kirker (Spring)
Asparagus Salad: Paul Virant - Vie and Perennial Virant (Spring)
Autumn Harvest Salad with Smoked Goat Cheese: Paul Virant - Vie (Autumn)
Autumn Vegetable Stuffing: Sarah Stegner and George Bumbaris - Prairie Grass Cafe (Autumn)
Bacon Creamed Pearl Onions, Apples and Squash: Bruce Sherman - North Pond (Autumn)
Braised Mexican Pumpkin: Rick Bayless (Autumn)
Brussel Sprouts with Fennel and Onions: Green City Market (Autumn)
Butternut Squash and Apple Soup: Liz Tokarczyk - Limelight (Autumn)
Butternut Squash Polenta: Cleetus Friedman - City Provisions (Autumn)
Butternut Squash-Potatoe-Mushroom Hash with Bacon, Kale, and Goat Cheese Fondue: Heather Terhune - Sable (Winter)
Carrot Salad with Summer Apples and Spearmint: Paul Fehribach - Big Jones (Summer)
Cauliflower Ceviche: Efrain Cuevas - Clandestino Supper Club (Summer)
Celeriac-Pear Soup: Bruce Sherman (Autumn)
Cheese and Vegetable Terrine: Greg Christian - Greg Christian Catering (Summer)
Chevre parfait...with macerated dried fruit and toasted oat crumble: Elissa Narrow-Vie (All seasons)
Chicken and Dumplings (February 23, 2013): Alex Shalev, CRU Kitchen & Bar (All seasons)
Chilled Carrot Soup with Spicy Carrot, Cilantro and Kohlrabi Slaw: Mark Steuer - Hot Chocolate (Summer)
Club Sprouts! MAKE YOUR OWN BUTTER!: Devin Kidner (All seasons)
Copper River Salmon with Balsamic Cherries, Asparagus, Wild Mushrooms and Braised Red Spring Onions: Mark Payne - The Ritz Carlton (Summer)
Corn Pudding: Heather Terhune (All seasons)
Corned Beef: Theresa Knaff, staff member at Heartland Beef (All seasons)
Creamy asparagus soup with Spring garlic, spinach, and crescenza cheese: Sarah Grueneberg (Spring)
Crepes with Pan Seared Berries, Ricotta and Maple: Gale Gand - Tru (Summer)
Crostini di Fegatini di Pollo (Chicken Liver Crostini): Luca Corazzina - 312 Chicago (Autumn)
Curried Pumpkin Risotto with Cider Glazed Chicken and Apples Salad: Mohammad Islam - Aigre Doux (Autumn)
Dietzler Farms Burger with Ancho Cured Berkshire Bacon and Butter Kasse Cheese: Bernie Laskowski - Park Grill (Winter)
Dinner for two! Shoulder Tender Steak with Mushroom Conserva and Pea Tendrils (February 9th, 2013): Nicole Pederson (Winter)
Easy Big Game Dips: Larry Donahue (All seasons)
Fall Market Vegetable Shepherds Pie: Liz Tokarczyk - Limelight (Autumn)
Fall Vegetable Panzanella Salad: Heather Terhune - Atwood Cafe (Autumn)
Foccacia with Sweet Cherries and Goat Cheese: Mary McMahon - Now We're Cookin' (Summer)
Fork Tender Country Ribs with Sweet Corn Pudding: Larry Donahue - Mity Nice Grill (Winter)
FOUND: f.e.w. rye and preserves smash: Jan Hendricksen (All seasons)
Freezing Food to Preserve Local Flavor: Bret S. Beall (Autumn)
Fresh Ricotta Cheese: Carrie Nahabedian - NAHA (All seasons)
Gazpacho: Mike Cisternino - Tavern at the Park (Summer)
German Spaetzle with Lamb Sausage and Braised Red Cabbage: Jeff Hedin - Leopold (Autumn)
Grandma's Moist Apple Cake (or Muffins): Rick Bayless (Autumn)
Green Chile Chorizo: Rick Bayless - Frontera Grill/Xoco/Topolobampo (Summer)
Green City Spring Frittata: Paul Virant (Spring)
Grilled Kale Salad with Strawberry, Pork Belly, Cheshire Cheese: Meg Colleran Sahs - Terzo Piano at the Art Institute of Chicago (Spring)
Hoe Cakes, Country Sausage and Stewed Brussels Sprouts: Paul Fehribach (Autumn)
Homemade Queso Fresco: Heather Terhune (All seasons)
Honeyed Breakfast Polenta, Demonstrated at Market 3/9/13: Molly Schemper, Fig Catering (All seasons)
Ina's Gingerbread Pancakes: Ina Pinkney - Ina's Restaurant (Autumn)
Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing: Rick Bayless - Frontera Grill/Xoco/Topolobampo (Summer)
Lebanese Baked Eggplant: Maureen Abood - Food Writer (Autumn)
Lebanese Tabouleh: Maureen Abood - Food Writer (Summer)
Lemon-Blueberry Pancakes with Fresh Peaches: Heather Terhune - Atwood Cafe (Summer)
Lizzie's Bread Pudding: Liz Issacs (All seasons)
Maple Pork Belly, Buttermilk Grits, Soft Boiled Hen Eggs: Danny Grant - Balsan (Autumn)
Mustard Vinaigrette with Chervil: Bruce Sherman - North Pond (Autumn)
Mutsu Apple Walnut Crostata with Burton's Maple Ice Cream: Suzanne Imaz - Sofitel Chicago Water Tower (Autumn)
Pan Roasted Hawks Hill Elk Ranch Loin: Chris Lateano, South Water Kitchen (Winter)
Pasta with sauteed brussel sprouts, shiitake mushrooms, leeks and fennel.: Dana Benigno (Autumn)
Peaches and Cream Crumb Cake: Gale Gand - Gale's Coffee Bar (Summer)
Pickled Rhubarb: Stephanie Izard - Scylla (Spring)
Poached Eggs with Wilted Greens and Ham: Kristine Subido - Wave (All seasons)
Pork Belly: Kimchi, Black Garlic, Sunchokes: Matthias Merges and Jennifer Petrusky (All seasons)
Portabello Mushrooms: Sarah Stegner - Prairie Grass Cafe (All seasons)
Potato Leek Soup with Cheddar Crisp & Bacon: Elaina Vazquez - Boutique Bites (Autumn)
Potted Rillettes: Brian Huston - The Publican (Autumn)
Pumpkin Butter: Bruce Sherman - North Pond (Winter)
Radish Butter: Bruce Sherman, North Pond (All seasons)
Ramp and Potato Pierogi (demonstrated April 13, 2013): Chris Curren (Spring)
Red Cabbage with Apples and Bacon: Dana Benigno (Winter)
Rhubarb Ice Cream: Stephanie Izard (Summer)
Rice Crepes, Romanesco Puree, and Mushroom Gastrique: Stephanie Izard - Girl and The Goat (Winter)
Roasted Butternut Squash Soup with Apples and Chipotle: Rick Bayless - Frontera Grill, Topolobampo, Xoco (Autumn)
Roasted Mushroom Salad with Spinach and Chorizo (or Bacon): Rick Bayless - Frontera Grill/Xoco/Topolobampo (Winter)
Seasonal Side Dishes: Paul Virant (Winter)
Seedling Apple Cider & Kilgus Creme Brulee: Justin Marton (All seasons)
Shaved Vegetable Salad: Pat Sheerin - Signature Room at the 95th (Spring)
Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero): Rick Bayless - Frontera Grill/Topolobampo (Summer)
Small Batch Sauerkraut: Jackie Gennett, Grass is Greener (All seasons)
Sour Cherry Basil Jam: Paul Virant, Vie (Summer)
Southwest Mac and Cheese: Kurt Mittelberger, InterContinental Chicago (Autumn)
Spiced Kabocha Squash Soup: Joshua Linton - aja (Autumn)
Spring Green Pesto: Sarah Stegner and George Bumbaris - Prairie Fire (Spring)
Strawberry and Rhubarb Crisp: Abby Mandel (Summer)
Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli: Christian Eckmann - Ambria (Summer)
Summer Beet Salad: John Bubala - Timo (Summer)
Summer Pastry: Eric Estrella, Ritz-Carlton (Summer)
Sweet Cherry and Roasted Summer Corn Clafoutis: Carrie Nahabedian - NAHA (Summer)
Sweet Corn and Zucchini Blossom Bisque: Kevin Hickey - Seasons Restaurant at Four Seasons Hotel (Summer)
Sweet Corn Soup with Cinnamon Popcorn: Bruce Sherman - North Pond (Summer)
Sweet Potato Gnocchi with a Rustic Pistou Sauce: Courtney Treutelaar - Common Threads (Winter)
Sweet Potato Pone with Skilled-Roasted Apples and Hot and Sour Greens: Paul Fehribach - Big Jones (Winter)
Swiss Chard and Goat Cheese Tart: Dean Zanella - Rhapsody (Winter)
Tacos de Calabacitas a la Mexicana (Mexican-Style Zucchini Tacos): Rick Bayless - Frontera Grill/Xoco/Topolobampo (Summer)
Tequila-Infused Queso Fundido with a Green City Twist: Rick Bayless - Frontera Grill/Topolobampo (Summer)
Three Sisters Farm Stone Ground Cornmeal Fritter, Burton's Maple Glaze, Three Sisters Farm Popcorn Ice Cream & Burton's Caramel Maple Popcorn with Fleur de Sel: Chuck Kazmer--Ritz Carlton (Four Seasons) (All seasons)
Three Sisters' Grits, Crispy Pork Belly, Maple Gastique (January 19, 2013): Heather Terhune, Sable Kitchen & Bar (All seasons)
Two Bean soup with kale, potato, bread and Pleasant Ridge Reserve Cheese: Meg Colleran Sahs (All seasons)
Vacherins with Strawberries and Cream: Gale Gand - Tru (Summer)
Vie's Waldorf Salad: Paul Virant - Vie (Spring)
Watercress Poached Duck Egg with Fingerling Beet Hash, Apple Salad and Warm Maple Ham Viniagrette: Troy Graves, Eve (Winter)
Wild Mushroom & Kale Oat Risotto: Heather Terhune, Sable Kitchen & Bar (All seasons)
Winter Spinach-Apple Soup: Bruce Sherman - North Pond (Winter)
Woodland Mushroom Soup with Sauteed Apples: Rick Bayless - Frontera, Topolobampo, Xoco (Winter)
World's Greatest Chili: Rick Bayless- Frontera Grill/Topolobampo (Winter)

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