Championship BBQ & Cook-Off Kudos
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. Food News Media, publisher of FSR and QSR magazines, is the media partner.
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 21st annual Championship BBQ & Cook-Off. This must-attend party during the National Restaurant Show is open to all industry personnel. See you there!
21st 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.
Is it an industry party? Yes, but it’s not held in a stuffy ball room. Is it a networking opportunity? You bet. Sponsors have the opportunity to show off their wares to as many as 1,000 industry professionals. Is it all for a good cause? Absolutely. This year the beneficiary is World Central Kitchen, a charity founded by celebrated chef José Andrés to eradicate hunger, and the Greater Chicago Food Depository, Chicago’s food bank. In the past the event was able to make significant contributions to Share our Strength.
The Annual Championship BBQ & Cook-Off is celebrating its 21st birthday and we are making it bigger and better than ever. The BBQ will take place on Sunday, May 20 during the NRA show in Chicago at Galleria Marchetti, one of the city’s premier event spaces.
Competing chefs this year include: Tony Priolo, Piccolo Sogno; Cory Morris, Boleo, Gray Hotel; John Coletta, Quartino; Martial Nougier, Bistronomic; Marcos Ascencio, Bar Lupo; James Lintelmann, Baptiste & Bottle and Noyane, Conrad Hotel; Ryan McCaskey, Acadia; Brenton Balika, Margeaux Brasserie at the Waldorf Astoria Chicago; Tom Carlin, Dove’s Luncheonette; Jason Heiselman, Restaurant Associates.
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.
The Championship BBQ & Cook-Off will continue a partnership with Food News Media, publisher of FSR and QSR magazines. Food News Media will serve as co-host by sending out invitations and spreading the word. They will also provide much deserved coverage for our amazing chefs by following up with stories both in print and online.
FOR SPONSORSHIP OPPORTUNITIES SEE BELOW