Taking place over two days in late summer 2019, our Campfire Jamboree event at Camp Wandawega was one to remember. Featuring some of the best chefs in the country cooking amazing meals over live fires, great company and a one-of-a kind setting, we were humbled to be able to be a part of something so special.
At the end of August, we hosted our first Campfire Jamboree at Camp Wandawega. Born from a collaboration with Stock friend and customer John Manion, chef and owner ofLa Sirena ClandestinaandEl Che Bar, the idea was pretty simple: get a bunch of industry friends out of the city and into the woods for a few days to relax, play, and eat like royalty.
Since opening in December of 2016, Elske has been a critical and commercial darling of the Chicago culinary scene. Elske earned Michelin stars in 2017 and 2018, as well as back to back James Beard nominations for head chef and co-owner David Posey (and a nod in 2018 for his wife/co-owner/pastry chef Anna). With a focus on modern cuisine with a Danish influence, Elske is one of the biggest success stories in Chicago dining the last few years. This is our conversation with David.
For our most recent edition of At Work, we sat down with Aaron Lirette of the new Free Rein restaurant in the St. Jane Hotel on Michigan Ave. Aaron made his name at the dearly departed Green River, earning numerous accolades including a Michelin Star.