The inaugural event offered two information-packed days of lectures, panels—and plenty of booze.
Challenged to create a dish with the Mexican fermented pineapple beverage tepache, Dan Compton of Vie buys it, makes it, and then makes wings and fried rice with it.
Challenged to create a dish with fresh turmeric, Rey Villalobos tames the heat of the rhizome by turning it into ice cream.
The decade-old restaurant and flagship of the Boka group maintains its relevance.
Paul McGee’s tiki bar is an island paradise amid the River North flotsam.
Challenged with cactus, Tony Diaz of Maude’s Liquor Bar develops a taste for the succulent, slime and all.
Jake Bickelhaupt of the underground restaurant Sous Rising aerates green lobster guts.
Hard pineapple cider for the home
“Creatures Flaming” from Atlanta pop-psych band the N.E.C.