Scoot over to an intimate after-party and mingle with the chefs over original drinks and bites.

Attend with an All-Access Pass.

Details TBD!

All-Star BBQ

Curated by Chef Jason Hammel of Lula Cafe 

Chefs, bands and personalities throw down their best BBQ creations in Palmer Square Park.

Attend with an individual ticket, Food Enthusiast Pass or Kitchen Sink Pass. Cash bar. 

Entry A: 12 noon + Entry B: 2:30pm | The entrance for the All Star BBQ in Palmer Square is located at the east end of the park near the intersection of W. Palmer Ct and N. Humboldt Ave.

CHEFS / TALENT & MENU:

Jason Hammel and Sarah Rinkavage / Lula Cafe  X  Dan Bitney of Tortoise

“Ribs and Slaw”: Grilled Beef Short Rib, Crunchy Seeds, Huckleberry, Red Cabbage

Brian Enyart and Jennifer Jones / Dos Urban Cantina

Grilled Shrimp Stuffed with Chorizo and Glazed with Habanero Butter

Jared Van Camp / Leghorn Chicken  X  Taylor Bennett / musician

Fried Chicken Thigh, Liege Waffle, Maple Jalapeño Butter, Smoked Bacon

Charlie McKenna / Lillie Q's, Dixie  X  Kweku Collins / musician

Korean Short Rib-Johnny Cake, Remoulade, Collard Green Kimchi, Benne

Bjorn Rasmussen / Old Town Social  X  LaRoyce Hawkins / Chicago PD

Beef Slider with Aged Cheddar, Red Onion/Black Pepper Jam, Charred Bone Marrow Aioli. 

Paul McGee and Pete Coenen / Lost Lake

Khalbi Marinated Short Rib Skewers with Avocado and Lime, Paired with a Classic Hotel Nacional Special with Pineapple and Multi-island Rums, Apricot, and Lime. 

Josh Kulp and Christine Cikowski of Honey Butter Fried Chicken

Honey Buffalo Glazed Grilled Wings with Chicken Crust Crunchies and Scallions

Chris Pandel of Swift & Sons

Charred Corn with Uni Butter and Candied Shrimp

Julie Warpinski / Big Star

Torta de Pastor-chetta: Grilled Adobo Marinated Porchetta, Stonefruit Salsa Macha*, Charred Red Onion on Cemita Bun (*contains nuts)

Derrick Tung / Paulie Gee's  X  Joe Flamm / Spiaggia

Grilled Pizza with Ricotta, Mushroom and Parmigiana-Reggiano

Charles Welch / Honey's  X  Paul Octavious / photographer

Coriander spiced spit-roasted lamb leg Za’atar cornbread, Cucumber and mint yogurt, Aberlour whiskey-infused harissa BBQ Micro cilantro

Oysters and bubbly are the perfect way to celebrate this year's Taste Talks. Enjoy an oysters and wine pairing, followed by a delectable multi-course, sit-down dinner by Chicago's top chefs, with wine pairing. 

Menu:

OYSTERS AND WINE COCKTAIL HOUR TO START

CHEF DAVID POSEY of Elske

• Smoked White Fish with Apple, Turnips and Toasted Rye Bread.                             

CHEF GREG BAXTROM of Olmsted, Brooklyn

• Heirloom Tomato Schnitzel - Ricotta, Banga Cauda, Piperade

CHEF JASON VINCENT of Giant            

• Smoked Lamb Saddle with Mezze of Roasted Brussels Sprouts, Pears, Fresh Onions, Hummus, Tahini, Pita

CHEF ANNA POSEY of Elske

• Chamomile Panna Cotta, with Plums and Marigolds

Attend with an individual ticket or Kitchen Sink Pass. 

Kick off the conference by digging into our Biscuit Bar Brunch at Taste Talks Brooklyn, featuring Chicago's iconic Bang Bang Pie Shop.

Attend with a Conference Pass, Food Enthusiast Pass or Kitchen Sink Pass. 

Discover what's next in food and culture with the Taste Talks Conference, curated by Jason Hammel. 

Attend with a Conference Pass, Food Enthusiast Pass or Kitchen Sink Pass. 

Our opening night party with Chicago's best chefs and influencers. 

Kick off the festival with a collaborative, sensory driven party curated by Jason Hammel and Glenn Kotche of Wilco, playing with flavors and sounds at the Virgin Hotel (203 N Wabash Street). Presented by OpenTable, the Chicago chef and rock musician curated several courses throughout the evening that play on different senses, tastes, tonal frequencies and even color palettes. This multi-sensory party will also feature an open bar of Don Julio and Aberlour cocktails, Jackson Family Wines, Goose Island Beer and water from S. Pellegrino.

Attend with a Kitchen Sink Pass. 

Proudly Presented by OpenTable