We are thrilled to announce our 25th annual BBQ and Cook-off. Stay tuned for important details. See you in Chicago!

For more information and to register, click here.

The 2023 Flavor Forays Championship BBQ — the Grill Masters!

 Chicago’s best chefs squared off over hot coals at Flavor Forays 24th annual Championship BBQ & Cook-Off while nearly a thousand of the industry’s leading chefs and operators mixed and mingled. The event co-hosted by Flavor Forays in collaboration with the National Restaurant Association show was held May 21 at Galleria Marchetti during the restaurant show in Chicago.  

Barnum & Bailey had nothing on Chef Katsuji Tanabe who entertained with Dragon’s Breath Sweet and Spicy Pop Corn. A surprise appearance by Chicago Breakfast Queen Ina Pinkney delighted guests.

D’Andre Carter (Soul & Smoke) walked away with the grand prize, a choice of a Kamado Joe Ceramic Grill or a Master Built Digital Smoker, generously donated by Jade Range. He pleased the crowd with his pastrami burnt ends with chow chow gold sauce.

 Devin Kreller  (Wood) claimed the Smithey Ironware cast iron skillets first runner up prize for his smoked beef belly with lotus root, nouc cham, basil, peanuts, and lime.

Marcos Ascencio (Taqueria Chingon) took home the second runner up prize, an iSi nitro brew, for his cod al pastor tacos with grilled pineapple and salsa cruda.

Aaron Bickham (Bartolotta Restaurants, Milwaukee)had the crowds wowed with his sockeye salmon grilling suspended on vertical planks Norwegian style. He plans to use this presentation in an upcoming beer garden.His best décor was rewarded with a case of BBQ sparkling Portuguese wine.

There were so many delicious dishes the judges had a hard time selecting winners. Thanks to all the other champion chefs who donated their time and talents. They’re all winners in our book: Andrew Zimmerman (Proxi), Chris Thompson(Union), Martial Noguier (Bistronomic), Michael Lanzerotte (Testaccio/Osteria Langhe), Chris Curren (The Graceful Ordinary, St. Charles, ILL), Stuart Race (Adamus Restaurant and Lounge at Silversmith Hotel)

 Sponsors got in on the cooking as well.

 Chef Guy Meikle grilled Chairman’s Reserve garlic crusted striploin with creamy horseradish sauce and beet puree.

 Gills Onions  served caramelized onion elote en vaso topped with sweet pickled red pickled onion.

 Sterling Silver Tomahawk was  basted in cowboy butter with crispy potatoes and micro greens.

 Mexican street corn featuring Lamb Weston  ® Seasoned CrissCut ®

Skin-On Original Recipe and Private Reserve Chips Skin-On partnered with Bunge Oil.

Dishes were all paired with BBQ Wine Portuguese sparkling, J. Lohr wines, Constellation Brands beers, Beam Suntory cocktails shaken or stirred with Fever Tree premium mixers, and a variety of Nestle Premium Water. Sweet Street provided a bountiful table of desserts.

It was all for a good cause--World Central Kitchen, an international hunger relief  organization led by chef/humanitarian José Andrés and the Greater Chicago Food Depository, Chicago’s food bank.

Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts under the aegis of their company Flavor Forays.

The following sponsors make the BBQ possible: Alaska Seafood,  BBQ Wine, Beam Suntory, Cargill Sterling Silver and TNT Burger, CHEFtog, Constellation Brands, Fever Tree, iSi, J. Lohr, Jade Range, Lamb Weston,  Nestle Premium Waters,  Sweet Street, Tyson Chairman’s Reserve, VerTerra.

--Beverly Stephen

The Flavor Forays Championship BBQ & Cook-Off is back and will be bigger and better than ever. Save the date: Sunday, May 21 from 4 to 7 p.m. at Galleria Marchetti, 825 West Erie, Chicago.

INSIDE SCOOP: The Championship BBQ & Cook-Off is regarded by food industry insiders as a “must attend,” high-powered networking event that takes place each year during the National Restaurant Association Show in Chicago.

MORE MAKES IT MERRIER: It showcases the best chefs in Chicago as they face off over flames to feed up to 1,000 of the industry’s leading chefs and operators. Sponsors may invite as many customers or prospective customers as they wish.

SEE & BE SEEN: The BBQ also attracts many high-quality sponsors integral to the event’s success. It brings together top manufacturers and suppliers with restaurant personnel.

Thrill of the Grill

Together again: an industry tradition rebounds after a pandemic pause

Getting back to normal was the unspoken theme of Flavor Forays 23rd Annual Championship BBQ & Cook-Off. Competing chefs squared off over hot coals while hundreds of the industry’s leading chefs and operators mixed and mingled and enjoyed lawn games and a photo booth provided by Lamb Weston. The event co-hosted by Flavor Forays in collaboration with the National Restaurant Association was held May 22 at Galleria Marchetti during the National Restaurant Association show in Chicago.  

Martial Noguier (Bistronomic) walked away with the grand prize, a Kamado Joe Ceramic Grill generously donated by Jade Range, for his medallion of Sterling Silver beef tenderloin with ravigote sauce. Judges praised the simplicity of his preparation and the perfection of the classic sauce.

Noguier has been competing at the BBQ for as long as he can remember but this is the first time he has won. “This is a great event,” he says. “It’s always nice to see all the chefs doing a great job.”

Mark Steuer (Funkenhausen)claimed the Smithey Ironware cast iron skillets first runner up prize for his Chairman’s Reserve smoked spareribs with white BBQ, pickled onion, and ramp salt. Steuer explained that he dehydrated and pulverized ramps and mixed them with salt to add a seasonal touch to his ribs.

Carlos Ramirez (County BBQ)took home the second runner up prize, an iSi nitro brew, for his jalapeno-crusted smoked Chairman’s Reserve spareribs. Ramirez last competed in the BBQ in 2019 and was anxious to return.

 For the best décor, Arc-Cardinal donated a choice of a case of Chef & Sommelier Villeneuve stem ware designed in collaboration with Chef Daniel Boulud or 12 place settings of tableware. Restaurant Associates chefs Robert Palenski and Stephanie Oliveira presented their BBQ baby chicken with blue cheese waffles and pecan smoked banana pudding with candied bacon in a charming “hen house” construction.

Palenski said he was buying a new house and was thrilled to have the tableware. Oliveira said she had never won anything before. She was also basking in the glow of praise guests were heaping on her decadent banana pudding. How many calories? Don’t ask. “My husband jokes that he was beautiful before he met me,” she  says.

There were so many delicious dishes the judges had a hard time selecting winners. Thanks to all the champion chefs who donated their time and talents.

 Aaron Bickham (Bartolotta Restaurants, Milwaukee) and his Milwaukee Moppers charred Chairman’s Reserve pork cheeks and mopped them with tamarind glaze. Aaron Cuschieri (The Dearborn)stuffed his banh-mi with Chairman’s Reserve grilled pork belly. Damion Henry (The Langham, Chicago Hotel) called on his Jamaican heritage for his jerk octopus.; Devin Kreller (Wood) and Andrew Zimmerman (Proxi) both presented Alaskan sablefish. Kreller slow smoked his and glazed it with soy tare. Zimmerman served his sablefish black garlic misoyaki with cabbage and apple slaw. Adam Meyer (El Che Steakhouse & Bar) accompanied his grilled Chairman’s Reserve rib eye with ramp chimichurri and potato salad. Chris Thompson (Lardon)served his Chairman’s Reserve hickory smoked brisket with sauerkraut and grilled rye.

Sponsors got in on the cooking as well. Impossible ™ presented plant-based bratwurst and Impossible™ beef skewers. Smithfield Culinary grilled Churrasco St. Louis Ribs and Brisket Burnt Ends Skewers. Cargill presented smoked Sterling Silver tri tip over a street corn pancake and a grilled Korean BBQ glazed TNT Burger.

Motif FoodWorks presented Chef Chloe’s Campfire Chili. Del Monte poured a Mez-Gria Cocktail featuring Sweet & Smoky Peach Salsa and served compressed watermelon “Smoked Tuna” Nigiri. Dishes were all paired with J. Lohr wines, Constellation Brands beers, Beam Suntory cocktails shaken or stirred with Fever Tree premium mixers, and a variety of Perrier waters. Sweet Street provided a bountiful table of desserts.

 It was all for a good cause--World Central Kitchen, an international hunger relief  organization led by chef/humanitarian José Andrés and the Greater Chicago Food Depository, Chicago’s food bank. Lamb Weston stepped up to make an additional donation of $5,000.00 to the Greater Chicago Food Depository while Motiff Foodworks wrote a check of $5,000 to WCK.

Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts under the aegis of their company Flavor Forays.

The following sponsors make the BBQ possible: Alaska Seafood, Arc-Cardinal, Beam Suntory, Cargill Sterling Silver and TNT Burger, CHEFtog, Constellation Brands, Del Monte, Fever Tree, J. Lohr, Jade Range, Lamb Weston, Motif FoodWorks, Nestle Waters Perrier, Impossible Foods, Smithfield, Sweet Street, Tyson Chairman’s Reserve, VerTerra.

--Beverly Stephen

The Championship BBQ & Cook-Off is back after its pandemic pause. Save the date: Sunday, May 22 from 4 to 7 p.m. at Galleria Marchetti in Chicago.

INSIDE SCOOP: The Championship BBQ & Cook-Off is regarded by food industry insiders as a “must attend,” high-powered networking event that takes place each year during the National Restaurant Association show in Chicago.

MORE MAKES IT MERRIER: It showcases the best chefs in Chicago as they face off over flames to feed up to 1,000 of the industry’s leading chefs and operators. Sponsors may invite as many customers or prospective customers as they wish.

SEE & BE SEEN: The BBQ also attracts many high-quality sponsors integral to the event’s success. It brings together these manufacturers and suppliers with restaurant personnel. Unilever was a valued sponsor of this event for many years...in fact Unilever was a sponsor of the very first one, over 25 years ago.

GOOD FOOD, GOOD DEEDS:  The BBQ benefits World Central Kitchen, an international hunger relief organization led by chef José Andrés and the Greater Chicago Food Depository.

Thrill of the Grill

Record Attendance at the 22nd Annual Championship BBQ & Cook-Off

Competing chefs squared off over hot coals at the 22nd Annual Championship BBQ & Cook-Off and fed over a thousand of the industry’s leading chefs and operators. The event, co-hosted by Flavor Forays and their new media partner Plate magazine, was held May 19 at Galleria Marchetti during the National Restaurant Association show in Chicago.  

Aaron Bickham (Bartolotta Restaurants) came down from Milwaukee and walked away with the grand prize Jade Grill for his Charred Carrara 640 Waygu, Braised Baby Turnip Greens, Smoked Oxtail, Bone Marrow Honey Butter, Masa Bread. Paul Bartolotta and other members of the restaurant team were there to cheer him on.

“Great day for a great cause, the weather broke at the right time,” Bickham says referring to the torrential rains that miraculously stopped just as the BBQ was getting underway. “Cooking outside with the Bartolotta executive team is something we do not get a chance to do enough of. I was honored to take part.”

What about that amazing Waygu that had everybody raving?  “The dish was an inspiration from something my older brother would throw together when I was younger. He's also a chef and six years older. When he didn't have time to smoke meat overnight, he would just char beef tri-tip and serve it over braised greens and sliced white bread.  I took a simple dish I grew up with and amped it up.” Did he ever!

Tony Priolo (Piccolo Sogno), who has been participating in the BBQ for over 13 years, claimed the Vitamix Vita Prep runner up prize for his Grilled House-Made Barese Sausage with Grilled Rapini and White Beans. “The dish was inspired by the neighborhood Piccolo Sogno is in,” Priolo explains. “There’s a small deli that has been there forever, Bari Foods, and they have amazing subs and homemade Bari style sausage. So we decided to make the sausage and serve it with Purgatory beans and grilled rapini and the results paid off.”

 “Being a part of the BBQ has always been a highlight for me during NRA,” Priolo says. “It’s a great way to stay in touch with the restaurant community and have a fun competitive barbecue for a great cause.”

 An Edward Don basket of chefs’ toys went to Décor winner Greg Biggers (Margeaux Brasserie) for his eye-catching display of hanging ducks.

 “We are so happy to be involved with the BBQ,” says Biggers. “We had a great time coming up with this dish. We really wanted to do something that was fun for us and representative of what we do at the restaurant.”

He explains: “We have recently made ourselves a small dry aging ‘cave’ with sea salt rocks that we hang our chicken and ducks in at the restaurant. We have had such good response with it at Margeaux we figured we would try it out over a grill. We had our friend Brandon weld us a rack to fit the grills and slow roasted them over the open fire. Super fun and it turned out visually spectacular!”

Sani, a company known for making germs disappear, highlighted the event with an illusionist performing his own disappearing acts.

Meanwhile magic of another kind was taking place in the Plate/Arc-Cardinal VIP Lounge. “Dragon’s Breath”, Chef Katsuji Tanabe’s signature smokin’ caviar was drawing crowds. There the Bravo Top Chef fed curious onlookers Tsar Nicoulai caviar pop rocks paired with J. Lohr wines.

 Thanks to all the champion chefs who donated their time and talents: Ashlee Aubin (Fisk & Co.), Aaron Bickham (Bartolotta Restaurants), Greg Biggers (Margeaux Brasserie at the Waldorf Astoria Chicago), Amber Lancaster (Fifty/50 Restaurant Group), Ryan McCaskey (Acadia), Maureen Neer (La Sirena Clandestina), Martial Noguier (Bistronomic), Robert Palenski (Ernst & Young, Restaurant Associates),  Tony Priolo and Mike Burke  (Piccolo Sogno); Carlos Ramirez (County BBQ).

It was all for a good cause-- World Central Kitchen, an international organization led by chef/humanitarian José Andrés, which uses its network of world-renowned chefs to find sustainable solutions to end world hunger and the Greater Chicago Food Depository, Chicago’s food bank, which distributes the equivalent of 160,000 meals daily.  The food bank also collected the leftover food at the BBQ and distributed it to those in need. Lamb Weston stepped up to make additional donations of $5,000.00 to each charity. A silent auction by Sportsnation Enterprise also benefitted CORE (Children of Restaurant Employees) an organization that supports families of food and beverage employees in times of crisis brought on by medical emergencies, a death in the family, loss of home and other extreme conditions. The auction featured celebrity-signed memorabilia.

Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts. Their company, Flavor Forays, joined with Plate Magazine as a media sponsor for the first time this year to organize this must-attend industry party.

The following sponsors make the BBQ possible: Anheuser- Busch, Arc-Cardinal, Beam Suntory, Bigelow Tea, ConAgra, Constellation Brands, Elohi, J. Lohr, Jealous Devil, Jade Range, JBF Blended Burger, Lamb Weston, Nestle Waters San Pellegrino and Aqua Panna, Impossible Foods, The Perfect Purée, Sani, Smithfield, Sugar Foods/Schreiber Foods, Schuman Cheese, Sweet Street, VerTerra.

--Beverly Stephen

2019 BBQ

SAVE THE DATE

All in the industry are invited to the 22nd Annual Championship BBQ and Cook-off.

When: Sunday, May 19 from 4 to 8 p.m.

Where: Galleria Marchetti, 825 West Erie Street, Chicago, Illinois 

The Championship BBQ & Cookout is regarded by food industry insiders as a “must attend,” high-powered networking event that takes place each year during the National Restaurant Association show in Chicago.

·      It showcases the best chefs in Chicago as they face off over flames to feed up to 1,000 of the industry’s leading chefs and operators.

·      The BBQ also attracts many high-quality sponsors integral to the event’s success. It brings together these manufacturers and suppliers with restaurant personnel.

·      Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts.

·      The BBQ benefits World Central Kitchen, an international hunger relief organization led by chef José Andrés and the Greater Chicago Food Depository.

For sponsorship informations, please click below.

Championship BBQ & Cook-Off Kudos

Marcos Ascencio (Bar Lupo) won the Jade Grill grand prize for his braised pork belly taco at the 21st annual Championship BBQ & Cook-Off held Sunday, May 20 at Galleria Marchetti during the NRA show in Chicago.  Ryan McCaskey (Acadia) claimed the Vitamix Vita Prep runner up prize for his smoked pork belly, Vietnamese glaze, cheddar grit cake, kale slaw.

Chicago’s top chefs faced off over flames at the BBQ & Cook-Off and fed close to a thousand of the industry’s leading chefs and operators. Thanks to all the champion chefs who donated their time and talents: Tony Priolo (Piccolo Sogno); John Coletta (Quartino); Cory Morris (Boleo at Gray Hotel Chicago); Martial Nougier (Bistronomic); Brenton Balika (Margeaux Brasserie at the Waldorf Astoria Chicago); and Tom Carlin (Dove’s Luncheonette). And thanks to wine director Belinda Chang and mixologist Adam Seger (iPic Entertaiment).

The prize for Best Décor, an iSi Rapid Infusion, went to Jason Heiselman, executive chef Hearst EDR, Restaurant Associates. He also scored a three liter bottle of J. Lohr Seven Oaks Cabernet.

Heiselman’s Cool Dog, a play on a Chicago Red Hot, featured Smithfield Applewood Smoked Slab Bacon, hot mustard glaze, ramp relish, smoked tomato and shishito pepper. The RA team designed  a booth resembling an automat as a creative way to deliver the Cool Dog. They went all out and designed a logo and Cool Dog t-shirts as well.

It was all for a good cause-- World Central Kitchen, an international organization led by chef José Andrés, which uses its network of world-renowned chefs to find sustainable solutions to end world hunger and the Greater Chicago Food Depository, Chicago’s food bank, which distributes the equivalent of 160,000 meals daily. A silent auction by Sportsnation Enterprise also benefitted CORE (Children of Restaurant Employees) an organization that supports families of food and beverage employees in times of crisis brought on by medical emergencies, a death in the family, loss of home and other extreme conditions. The auction featured celebrity-signed memorabilia and musical instruments such as a Fleetwood Mac signed guitar.

 Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts.

The following sponsors make the BBQ possible: Anheuser Busch, Arc Cardinal, Beam Suntory, Bigelow Tea, Blount Foods, Chefwear, Constellation Brands, DeCecco Pasta, Dinova, Farmer Brothers, Fever-Tree, Frost 321, J Lohr, JBS, Jealous Devil, Jade Range, Nestle Waters San Pellegrino and Aqua Panna, Impossible Foods, The Perfect Purée, Skewdatz, Smithfield, Sweet Street, Tablesafe,  U.S. Highbush Blueberry Council, Unilever Food Solutions, VerTerra

Here's the official invitation to the 22nd annual Championship BBQ & Cook-Off.  This must-attend party during the National Restaurant Show is open to all industry personnel.  See you there!

22nd ANNUAL CHAMPIONSHIP BBQ AND COOK-OFF

The Championship BBQ & Cook-Off is an annual event held on Sunday during the National Restaurant Association show in Chicago that showcases local chefs and brings together restaurant professionals with manufacturers and suppliers.

Sunday, May 19, 2019 Galleria Marchetti
825 West Erie Street, Chicago IL 4:00 pm – 8:00 pm

Corporate sponsorship benefits include:

PRODUCT VISIBILITY – Each sponsor will be given the opportunity to show- case product at an individual table staffed by either their own chef or mixolo- gist/brand ambassador. In addition, the 15 competing celebrity chefs in the “Cook off” competition will also be given the opportunity to use sponsor prod- ucts in their creations.

TRADE INVITATION-ONLY EVENT – 2,000+ restaurant operators will be invited and sponsor’s logo will be featured in the invitation.

ATTENDEE DATA – A complete list of all the operator attendees (including names, phone numbers and email addresses) will be made available to spon- sors to connect with attendees post event.

CUSTOMER INTERACTION – As a sponsor you are entitled to submit up to 250 names and email addresses to add to the list of invitees. This is an opportunity to meet with your current and prospective customers in a fun and relaxed en- vironment. Past attendees include f&b executives from Marriott, Disney, Apple- bees, Morton’s, Ritz Carlton, Smith and Wollensky, Myriad Restaurant Group, Nobu and many other independent restaurateurs from all over the country.

GRATIFICATION – Sponsorship fees make it possible to donate generously to The Chicago Food Depository and also to World Central Kitchen, the charity founded by celebrity chef José Andrés whose mission is to help

eradicate hunger. World Central Kitchen is a chef driven non-profit focused on smart solutions to hunger and poverty. For more information, visit www.chicagosfoodbank.org and www.worldcentralkitchen.org.

PAST BEVERAGE SPONSORS include Wines of France, Stella Artois, Brown Forman and Wines of Chile etc.

SPONSORSHIP – $10,000

The Championship BBQ & Cook-Off is regarded by food industry insiders as a “must attend,” high-powered networking event.

Each year the best chefs in Chicago face off over flames to feed up to 1,000 of the industry’s leading chefs and operators.

• The BBQ also attracts many high-quality sponsors integral to the event’s success.

• Barbara Mathias, former Food Arts publisher, founded the event two decades ago and continues to produce it along with her colleague Beverly Stephen, former executive editor of Food Arts.

FOR SPONSORSHIP OPPORTUNITIES SEE BELOW

All photography courtesy of Nannette Bedway Studio, LLC.