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| Chicago chefs break out the buffet chafers in support of flower and garden show |
| Date: |
| 03-04-2010 |
| Summary: |
| Nearly three dozen Chicago chefs are preparing to show the world what they can do at the 2010 Chicago Flower and Garden show this weekend, where they will participate in cooking demonstrations and serve freshly prepared hors d'oeuvres to the gathered audience. |
| Nearly three dozen Chicago chefs are preparing to show the world what they can do at the 2010 Chicago Flower and Garden show this weekend, where they will participate in cooking demonstrations and serve freshly prepared hors d'oeuvres to the gathered audience. Big name chefs like Paul Katz of Harry Caray's Tavern, Gale Gand of Tru, Bernie Laskowski of Park Grill and Ina Pinkney will be holding a number of free instructional events that will feature freshly grown produce from many of the farmers and gardeners participating in the event. Many diners prefer their vegetables sautéed, braised or fried, meaning that heat can be an integral part of the meal. Buffet chafers can be an ideal way to keep food hot during a lengthy meal service, and will also free up stove-top space for chefs hoping to prepare a second dish. The 16th annual Chicago Flower and Garden Show, which runs from March 6-14, will also feature landscape design courses, gardening classes and a fully functional marketplace where attendees can pick up fresh produce and gardening supplies. |