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Key Ingredient Cookoff Comes to Bridgeport Art Center

By Casey Cora | May 1, 2013 1:14pm
Key Ingredient Cookoff
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CHICAGO — If you're the type of adventurous diner who isn’t fazed by the thought of tasting bull testicles or pig uterus funnel cake, the Key Ingredient Cookoff is probably right up your gastrointestinal alley.

Hosted by the Chicago Reader, the "Key Ingredient Cookoff: A Festival of Culinary Curiosities" is a spinoff of the publication’s "Key Ingredient" series, which asked local chefs to challenge their culinary cohorts with by creating dishes using offbeat ingredients.

For a look back at the series — and to find yourself equal parts fascinated, hungry and maybe even a little grossed out — see the event’s official website.

 Chef Abraham Conlon demonstrates how to make pig uterus.
Chef Abraham Conlon demonstrates how to make pig uterus.
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Chicago Reader

The cookoff, which brings together 26 chefs, takes place 7-10 p.m. Friday at the Bridgeport Art Center, 1200 W. 35th St.

VIP tickets to the event have already sold out but general admission tickets can be bought for $65 at this website. Entry fee includes three specialty cocktails from Scofflaw, beer and wine, and tasting portions from the chefs. DJ collective Cutz on Cuts provides a backdrop of beats all night.

Many of the chefs, which include the stars from revered kitchen such as Nomi, Three Aces, Nellcote, The Bristol, Blackbird, and Perennial Virant, haven't divulged what weirdness they'll whip up for Friday.

According to the Reader, rumor has it Matt Troost of Three Aces will cook "Malort Face" — pig face braised in cringe-inducing Jeppson's Malort — and Paula Haney and Allison Scott of the Hoosier Mama Pie Company will cook chawanmushi, a steamed egg custard made with "dried shrimp, porcini mushrooms, midwestern kimchi, and dried-shrimp kettle corn."