Picture This: Chef Photo Shoot for Cookbook
Collaboration of Chicago Chefs Cook and Mariano's to raise money for charity
Ready for Their Closeup
I put a lot of work and heart into Local Food Forum, but I can’t deny that sometimes this work is just fun. Friday (March 8) morning was one of those times.
The occasion was a photo shoot at Mariano’s in Chicago’s West Loop to gather pix for a cookbook on which the grocery chain is collaborating with Chicago Chefs Cook — the two-year-old organization that has held a series of culinary-focused events to raise money for humanitarian and other philanthropic causes.
According to the organizers, “This keepsake edition will pull together unique recipes from around Chicagoland, with beautiful photography and excerpts sharing our collective story of uniting for good.”
They added, “It will be on sale in all 44 Mariano’s stores by May 3rd — just in time for Mother’s Day!”
Proceeds from cookbook sales will go to Chi-Care, a local 501(c)(3) charitable organization dedicated to providing meals, water and basic human needs for people experiencing homelessness throughout Chicagoland.
There was an open invitation for media to observe the photo shoot. It was an offer I could not refuse.
The chefs in the group photo above are:
Sarah Stegner of Prairie Grass Cafe in Northbrook, a co-founder and leader of Chicago Chefs Cook, and behind her (from left)…
Paul Virant, a farm-to-table pioneer and chef-owner of Gaijin restaurant in Chicago and Vistro Prime and the upcoming Petite Vie in the city’s western suburbs
Nikolaos Kapernaros of Chicago’s Avli
Brian Motyka, executive chef at Chicago’s Longman & Eagle
Sebastian White, the rising star chef who runs The Evolved Network, which provides food education and farm-to-table experiences for underprivileged Chicago youths.
Local Food Forum on Thursday promoted Sebastian’s latest dinner to raise money for The Evolved Network, which will take place on April 22 at Uvae restaurant in Chicago’s Andersonville neighborhood. Sebastian’s fast rise to prominence in our region’s culinary community was aided by Sarah’s early and ongoing support and mentorship.
There is something meta about taking photos of people getting their photos taken. Here, Nikolaos points to the tweezers he uses to add garnishes to his culinary creations.
And Paul posed as the chair man.
The chefs were not the only photographic subjects. They prepared the dishes from the recipes they submitted for the cookbook. Here Sebastian and Brian work the stove in the events space located on a balcony overlooking the Mariano’s store aisles.
Food, glorious food.
A closeup of Sebastian’s creation, seared duck breast with a blackberry sauce over grits.
Local Food Forum will inform you about the official release date. I’m sure there are readers who don’t need much incentive to get their copy, but it’s coming out in time for gifts on Mother’s Day and for food-forward graduates.
This Week’s IL Extension/UI Health Entry is Spicy!
Local Food Forum loves sharing the weekly series of articles by University of Illinois Extension and UI Health, which provide tips on healthy eating as part of UI Extension’s Eat.Move.Save. program. This week’s contribution is about spices and herbs, and how you can use them to reduce the amount of salt in your diet.
It also includes a QR code for a voluntary, anonymous survey to assist Illinois Extension and the U.S. Department of Agriculture in advancing the goals of diversity, equity, inclusion and accessibility.
Thanks to UI Extension’s Bianca Bautista, who creates these informative features.