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Garden Gourmet
Demonstrations feature 34 top Chicago-area chefs sharing their expertise on creating
sumptuous dishes. Check back frequently for more information on our 2012 featured chefs!
2012 Garden Gourmet Schedule
| 11:30AM | 1:30PM | 3:30PM | 6:30PM | |
| Saturday. March 10 |
Carol Buckantz Shiraz on the Water |
Peter McGarrity Harry Caray's |
Didier Durand Cyrano's Farm and Kitchen |
TBA |
| Sunday, March 11 |
Ryan Hutmacher Centeredchef.com |
Jeff Shapiro Real Urban Barbecue |
Darrel Anderson Good Food and Good Health |
NONE |
| Monday, March 12 |
Victor Newgren Lawry's The Prime Rib |
Toni Motamen Raw Bar and Grill |
Miriam Vigoa Vigoa Cuisine |
Peter McGarrity Harry Caray's |
| Tuesday, March 13 |
Mike Ponzio Rosebud |
Tommy Nevill IIIForks Steakhouse |
Larry Sinclair Cantina Laredo |
TBA |
| Wednesday, March 14 |
Dirk and Terry Fucik Dirk's Fish & Gourmet Shop |
Shawn Quaid 94 West Steak & Seafood |
Victor DeLeon O'Donovan's Pub and Grill |
Paula Guiliano & Bill Gorgo Life Beyond Takeout |
| Thursday, March 15 |
Carlyn Berghoff Berghoff Restaurant |
Featured Chef Macy's |
Alex Shalev Park Grill Chicago |
Larry Sinclair Cantina Laredo |
| Friday, March 16 |
Cheryl Cohen Taste of Home |
Cheryl Cohen Taste of Home |
Cheryl Cohen Taste of Home |
TBA |
| Saturday, March 17 |
Cheryl Cohen Taste of Home |
Cheryl Cohen Taste of Home |
Cheryl Cohen Taste of Home |
TBA |
| Sunday, March 18 |
Faculty Chef Kendall College |
Faculty Chef Kendall College |
Faculty Chef Kendall College |
NONE |
See below for a full alphabetical list of participatin chefs:
| Chef | Restaurant/Company |
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Darrel Anderson is chef at Dinner's Ready, a gourmet shop in Sandwich, Ill. Home cooking parties are a specialty. Anderson's career spans the globe. He has worked at restaurants in Italy and today hosts his own weekly radio show. He's also a frequent culinary guest on Fox Valley Today on public access cable TV channels in the western suburbs. |
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Carlyn Berghoff is CEO of Berghoff Catering & Restaurant Group and author of two cookbooks. She is a graduate of the Culinary Institute of America and the hospitality program at Florida International University in 1983. She operates the bar, dining room and café founded by her family in Chicago's historic downtown Berghoff Building. (theberghoff.com) |
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Carol Buckantz is executive chef at Shiraz on the Water, the fine dining restaurant at Hilton Indian Lakes Resort in suburban Bloomingdale. The Ohio native has had an illustrious culinary career at both resorts and acclaimed restaurants. An expert with gourmet and vegetarian dishes, she's a huge fan of rustic, clean flavors and natural ingredients. (shirazonthewater.com) |
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Cheryl Cohen is a culinary specialist for Taste of Home Magazine, a publication of Reader's Digest. Cohen, a Certified Food Safety Professional from Cleveland, tours several states conducting Taste of Home Cooking Schools for audiences of up to 2,000 people. (TasteofHome.com/Find-A-Class) |
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Victor DeLeon is chef at O’Donovan’s Pub and Restaurant in Chicago's North Center neighborhood. A native of Guatemala, he has worked at the restaurant since its opening and took over the chef position in 2006. DeLeon oversees the restaurant's contemporary American menu, including items with an eclectic twist from his private recipe collection. (odonovansbar.com) |
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Didier Durand, chef and owner of Cyrano's Bistrot & Wine Bar in River North and Cyrano's Café on the River Walk, serves traditional and innovative French cuisine. Born in Bergerac in southwest France, Durand named his restaurants after Cyrano de Bergerac, the legendary Frenchman who symbolizes "le grande passion" of French life and living. (cyranosbistrot.com) |
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Dirk and Terry Fucik are a husband and wife team who bring their shared expertise and passion to teaching fish and seafood classes at their company, Dirk's Fish & Gourmet Shop. As self-made chefs who experiment with different dishes and ocean ingredients, they create many original recipes incorporating sustainable fish. Among their flavoring favorites: Cuban/Hispanic. (dirksfish.com) |
| Bill Gorgo is a teacher, standup comic, writer, actor, playwright or just the worn-out guy on the couch, depending on who you talk to. A lucky few know him as an enthusiastic cook and soup wizard First Class. He and his wife, Paula Guiliano, are the authors of Life Beyond Takeout: Chicago’s Fabulous Foodies Speak Out About Food, Wine & Life. | |
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Paula Guiliano, who considers herself a "Chicago foodie extraordinaire," is a senior marketing professional specializing in strategic planning and brand development with a strong propensity for creating large-scale events such as "Chill," a wine and culinary event for The Merchandise Mart in Chicago. |
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Ryan Hutmacher is co-founder of Centered Chef Food Studios, which focuses on healthy cooking. With his fun-loving attitude, he is inspired by blending his knowledge of food with personal hobbies. He apprenticed with leading chefs in France. He's also a food consultant and appears regularly on television, including WGN-TV's midday show. (centeredchef.com) |
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Kendall College School of Culinary Arts: Faculty chefs will present demonstrations on Sunday, March 18. Kendall has graduated many of Chicago's top chefs and the 2011 Chicago Michelin Guide to Restaurants ranks it as the top culinary program in Chicago. (culinary.kendall.edu) |
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Macy's: Culinary flair is on display with a chef presented by the department store. (visitmacyschicago.com) |
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Peter McGarrity is executive chef at Harry Caray’s Italian Steakhouse in Chicago and corporate sous chef for the Harry Caray’s Restaurant Group. A Chicago native, he acquired his passion for cooking as a young boy in the kitchen with his grandmother and parents. He has extensive experience opening new restaurants in the Chicago area and Las Vegas. (harrycaraysrestaurants.com) |
| Toni Motamen is chef and operator at The Raw Bar and Grill in Chicago's Wrigleyville neighborhood. With influences and training from Persian, Spanish and Portuguese cuisine, he has represented Chicago at many culinary events worldwide. His passion is experimenting with spices and ingredients from all the corners of the world to create great dishes. (rawbarandgrill.com) | |
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Tommy Nevill is executive chef of III Forks Prime Steakhouse in downtown Chicago, part of a nationwide chain. III Forks features USDA Prime beef and ocean-fresh seafood along with lighter, local favorites. (iiiforks.com) |
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Victor Newgren is executive chef of Lawry’s The Prime Rib in Chicago. A graduate of the Culinary Institute of America, Newgren has worked for Waldorf-Astoria, Superior Ocean Produce and MK North. Before joining Lawry’s, Newgren co-owned the critically acclaimed French Mediterranean restaurant Copperblue. At Lawry’s, Newgren creates signature seafood dishes and world-renowned Prime Ribs of Beef. (lawrysonline.com) |
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Mike Ponzio is director of culinary operations at Rosebud Restaurants. He grew up cooking at home with his large Italian family and working at his uncle's restaurant. He attended culinary school at Kendall College in Chicago and worked Spiaggia and other restaurants before coming to Rosebud. He maintains an Italian food and recipe website, chefponzio.com, and has written a cookbook, Cibo: Anybody’s Guide to Italian Cooking. |
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Shawn Quaid is executive chef of 94 West in Orland Park. He earned the Cordon Bleu certificates in Culinary Arts and Baking and Patisserie at the Cooking and Hospitality Institute of Chicago, and has worked at restaurants with a wide variety of cuisines including Oceanique and Bistro Bordeaux in Evanston, Gabriel's in Highwood, and Ambria, Tizi Melloul, LeLan, Heat, Lure Izakaya and Cite in Chicago. (94westrestaurant.com) |
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Alex Shalev is chef of the Park Grill, an award-winning destination restaurant nestled under “The Bean” in Millennium Park. It offers contemporary American cuisine with Chicago flair, views of the skating rink in winter and an outdoor cafe in summer. (parkgrillchicago.com) |
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Jeff Shapiro is owner of Real Urban Barbecue in Highland Park. He competes on the barbecue circuit under the team name Dr. Deckle and Mr. Hide and his passion for barbecue has lead him to tour the major BBQ markets of the Midwest, the Carolinas, Kansas, Kentucky, Tennessee and Oklahoma. (realurbanbbq.com) |
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Larry Sinclair is executive chef of Cantina Laredo in Chicago's River North neighborhood, part of a nationwide chain. Passionate about Mexican cuisine and culture, Sinclair found his niche after working at P.F. Chang's China Bistro. He sources many of his ingredients locally from local brewers and fresh markets. (cantinalaredo.com) |
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Miriam Vigoa and Kristi Linebaugh founded Cafe Latte in Winter Haven, Fla., 16 years ago and were the first local cafe to offer vegetarian and heart-healthy meals. Cafe Latte is the birthplace of Canary Island garlic and herb olive oil "The Splash," the Vigoas' family recipe for seasoned olive oils. (vigoacuisine.com) |
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