The Green City Market is a beloved Chicago farmers’ market, and each summer local chefs gather to raise funds for the market’s educational programs and to further its mission of improving access to high-quality food. This year more than 100 area chefs and about 30 craft brewers took part in the Green City Market Chef BBQ, helping to raise over $170,000 for those efforts.
The Chef BBQ is held in the South End of Lincoln Park—the same location the market uses on Wednesdays and Saturdays during the season. Instead of vendor stalls overflowing with produce, the South End fills with dozens of chef and brewery stations, offering bites and beverages inspired by local farms and producers.
One of the best parts of the event is the chance to meet chefs from favorite restaurants and sample small plates prepared with seasonal ingredients. Highlights from this year included a variety of preparations featuring vegetables, meats, and creative pairings. A few memorable dishes and stands included:
White Oak served a Grilled Pork Collar accompanied by a green coriander yogurt, tomatoes, cucumbers, onions, and arugula—a balanced, herb-forward preparation that highlighted the pork.
Lula offered eggplant kabobs, one of several vegetarian options that showcased seasonal produce and bold flavors.
Metropolitan Brewing brought inventive kegerators and poured their Flywheel Bright Lager—an easy-drinking choice that paired well with many of the dishes on offer.
Limelight featured braised beef shank and oxtail sliders—rich, slow-cooked meats that delivered deep, comforting flavors in slider form.
Cafe Des Architects hosted a build-your-own elote bar, which was a standout for its interactivity and variety of sauces, cheeses, and toppings—fun to assemble and full of bright, layered flavors.
A wide selection of sauces, cheeses, and toppings allowed guests to personalize their elotes, creating delicious and unexpected combinations.
Osteria Via Stato presented a summer vegetable bruschetta topped with goat cheese and pesto—simple, seasonal, and bright.
Rick Bayless of Frontera Grill/Topolobampo/Xoco prepared corn masa cakes crowned with goat barbacoa, tomatillo sauce, and black beans—one of the event’s crowd-pleasers that balanced tang, spice, and richness.
Tacos and corn dishes were ubiquitous. Seven Lions offered lamb al pastor tacos paired with elote—vibrant, well-seasoned tacos that complemented the smoky-sweet corn preparations.
Taus Authentic plated ricotta tarts topped with heirloom tomato, olives, arugula, walnut pesto, and lavender honey—the ricotta and lavender honey pairing was particularly memorable and delicate.
If you enjoy seasonal food, meeting chefs, and supporting local food education, add the Green City Market Chef BBQ to your calendar for next summer. The food was exceptional, the atmosphere festive, and the event proved to be one of the most enjoyable culinary gatherings of the season.