Tag Archives: Chicago Chef Morel and Ramp Romp

Chicago Chef Morel & Ramp Romp

Chefs flock to Chicago not only for its cutting-edge culinary scene, but for the city’s diverse neighborhood cuisines. Inspiration lies in every corner of the city: carnitas from Pilsen, downtown fine dining, a gourmet hot dog from the Northside. Essentially any type of cuisine can be found in Chicago’s city limits, and culinary exploration is unlimited. The only thing that Chicago is really missing (besides its fair share of warm months) is a true green space.  Of course, Lake Michigan offers some solace from city life, but when chefs crave some inspiration from nature, they travel up the shore to Harbor Country, Michigan, roughly an hour away from the city.

The First Annual “Chicago Chefs’ Morel and Ramp Romp” recently offered some hardworking Chicago chefs the opportunity to kick back, relax, and mingle with the culinary-minded. This locavore-centric retreat was thoughtfully coordinated by Adam Seger of Hum Spirits, wine distributor Beverly Malen, Drew and Lauron Turnipseed of Two Turnips catering and consulting, Rachel Collins of Collins Caviar, and Scott and Kristen Sullivan of Greenbush Brewing Company. Participating chefs (including Spiaggia’s Executive Chef Sarah Grueneberg and Prosecco’s Executive Chef Mark Sparacino) spent the day in Baroda, Michigan foraging for morel mushrooms and picking fresh ramps, touring local wineries and eating roasted pig prepared by Rob Leavitt of Chicago’s Mado Restaurant. Winemaker Mike de Schaaf poured tastings from Hickory Creek, one of the premier wineries found along Lake Michigan’s eastern shore. The day’s events held a mood of earthy spontaneity and peacefulness, as well as revealing Harbor Country’s culinary aspirations and resources, which perhaps deserve more attention than granted previously.

Adam Seger muddling ingredients for a cocktail made with Hum Spirits.

Rachel Collins serving Michigan caviar on fresh blinis.

Chicago chefs embark on a morel and ramp hunt.

Morel mushrooms-what a find!

Picking local rapini from Michigan fields.

Chicag0 wine distributor Beverly Malen munches on just-picked rapini.

Roasted pig prepared by Adam Leavitt of Mado Restaurant.

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