A Girl & Her Food: avec

7.10.13

Back to School Pilot Light Block Party at PQM

I kicked off my weekend by attending the “Back to School Block Party”, benefiting Pilot Light at

Publican Quality Meats (PQM). The Pilot Light chefs cooked up a very special evening featuring innovative food and drink. The night included a DJ, and I rocked out to 80s jams, as well as a silent and live auction offering unbelievable prizes. I had a great evening supporting Pilot Light's unique vision to empower children to make healthy choices, by integrating culinary education with school standards, curriculum and culture.

Left to Right: Paul Kahan, Kat Levitt (me), Justin Large and Jason Hammel
(not pictured Matthias Merges and Ryan Poli)

Who Cooked:

Christine Cikowski and Joshua Kulp of Sunday Dinner Club

Jon DuBois of Green Zebra

Jason Hammel of Lula Café

Paula Haney and Allison Stout of Hoosier Mama Pie Company

Sandra Holl of Floriole

Paul Kahan and Justin Large of Avec, The Publican

Charlie McKenna of Lillie's Q

Matthias Merges of Yusho

Sarah Mispagel of Nightwood

Ryan Poli of Tavernita, Little Market Brasserie

John Vermiglio of Billy Sunday

About Pilot Light

Inspired by Michelle Obama's 'Let's Move, Chefs Move to Schools' campaign, Pilot Light enlists the city's top chefs and Chicago Public Schools teachers to incorporate culinary education and nutrition into existing core curricula. Pilot Light's incubator program at the Disney II Magnet School includes chefs and teachers collaborating to develop lesson plans and facilitate thoughtful discussion about food as it relates to literacy, math, social studies and science. Sample lessons include 'Access to Food as a Civil Right' (4th grade social studies), and 'Noodles to Neighborhoods' - teaching cultural diversity through pasta (3rd grade social studies). Classroom discussions culminate in a healthy, chef-produced lunch.

Board members include chefs Paul Kahan, Matthias Merges, Jason Hammel, Ryan Poli and Justin Large, as well as Principal Bogdana Chkoumbova, and education consultants Brooke Stafford-Brizard and Shari Berland. For more information please visit www.pilotlightchefs.org

Justin Large

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Jason Hammel

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Ryan Poli

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Matthias Merges

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Ramen from Yusho

Bites from Tavernita/ Little Market

Barbacoa Nachos from Sunday Dinner Club

picture from Sunday Dinner Club's Instagram

Sandra Holl of Floriole serving up baby bay leaf panna cottas

picture via Floriole's instagram

Art work from the Disney II children:

9.4.13

AVEC

Avec is my FAVORITE restaurant in Chicago and for sure would be my last meal if it ever came down to it. When I used to live on Randolph I would frequent this wood-clan small communal seating spot all the time. However, no living in Wicker Park, with so many amazing new restaurants in Chicago and great foodie events, I rarely have a chance to eat at Avec. But when I do have time, I go; and so worth the wait (no reservations :(

Steve and I sat at the chef's table. Hands down the best seat in the house. I am warning you, we ATE a lot. Chef Fred was manning the station. I got a shot of him prepping our whole roasted red snapper.

We started with the warm tuscan kale salad with fennel, red onion, crimini mushrooms, parmesan and hard-cooked egg

I learned from Chef Fred that you can order a half order (2) of their notorious chorizo-stuffed medjool dates. These bad boys are amazingly delicious with bacon and piqullo pepper-tomato sauce. I ALWAYS get these and the focaccia.

The "deluxe" focaccia with taleggio cheese, ricotta, truffle oil and fresh herbs baked in the oven. As I write this, I am salivating thinking about the smell and the taste!

Earlier that day, via Instagram, I saw Avec was featuring a speciality pizza with salumi toscano, broccolini, parmesan and Gorgonzola crème fraîche. I was so excited to order this; It was unreal!

Steve and I live for a whole roasted fish. Chef Fred made us a perfect roasted red snapper in aqua pazzo with chills, tomatoes, taggascia olives and capers with little neck clams.