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Taste America: Chicago

Join us for a night of culinary stars!

Fri, October 27, 2017

Radisson Blu Aqua Hotel, Chicago
Price: Scroll down to see prices and purchase tickets. SOLD OUT! Click here for the waitlist.

Radisson Blu Aqua Hotel, Chicago
221 N. Columbus Drive
Chicago, IL 60601

5:30 PM Cocktail and Tasting Reception
7:00 PM Dinner
Cocktail Attire

Dinner Menu Created by

TASTE AMERICA ALL-STAR
Michael Voltaggio
ink.well, Los Angeles

LOCAL STAR
James Beard Award Winner
Stephanie Izard
Girl & The Goat, Little Goat Diner, and Duck Duck Goat, Chicago

HOST CHEF
Frank Mnuk
Radisson Blu Aqua Hotel, Chicago

PASTRY CHEF
Mari Katsumura
Gideon Sweet, Chicago

Reception Tastings Created by

Sandra Holl
Floriole Bakery, Chicago

Nicole Pederson
Found & The Barn, Chicago

Jenner Tomaska
Next Restaurant, Chicago

Andrew Zimmerman
Sepia & Proxi, Chicago

Guest Emcee

Kevin Boehm
Co-Founder, Boka Restaurant Group, Chicago

Honorary Co-Chairs

Sam Toia and Mary Kay Bonoma, President & CEO and Executive Vice President, Illinois Restaurant Association

David Whitaker, CEO, Choose Chicago

Co-Chairs

Jimmy Bannos, Owner, The Purple Pig and Heaven on Seven, Chicago

Billy Lawless, Owner, Gage Hospitality Group, Chicago

Vincent Lawrence, CEO, Imperial Lamian, Chicago

Michael Olszewski, Owner, Grace Restaurant, Chicago

David Rekhson and Lucas Stoioff, Co-Founders, DineAmic Group, Chicago

Special Guests

VIP Hosts Sarah Grueneberg, Monteverde, Chicago, and Jeff Mauro, Pork & Mindy's, Chicago

After-Party Host Fabio Viviani, Bar Siena and BomboBar, Chicago

Purchase a VIP All-Star Ticket to be seated with these special guests!

SOLD OUT! Click here for the waitlist.

Related Info

James Beard Foundation events permit guests age 21 and older.

For more information on events or local sponsorship in Chicago, please contact Sarah Sackett of Isabelli Media Relations at 847.840.4936.

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.