More than 30 Chicago chefs, restaurateurs, and hospitality professionals will compete in the inaugural Chef Pickle Battle on Monday, Aug. 17, at SPF in Lincoln Park. The fundraiser will support Culinary Care, a nonprofit that provides restaurant-prepared meals and support to individuals and families undergoing cancer treatment.
The event will feature a bracket-style pickleball tournament beginning at 6 p.m., with chefs and hospitality leaders competing while guests watch from the sidelines. Proceeds from ticket sales will benefit Culinary Care's mission of helping reduce the burden of treatment days by delivering meals prepared by local restaurants.
Premium admission includes access to a buffet prepared by Honey Butter Beach Club, SPF's on-site restaurant created in partnership with Honey Butter Fried Chicken, along with beverages. General admission includes beverage tickets, with both ticket options supporting the organization.
The tournament field includes chefs and restaurateurs representing restaurants across Chicago, including Alexander Cochran (Cellar Door Provisions), Charles Wong (Umamicue), D'Andre Carter (Soul & Smoke), Derrick Tung and Tony Dezutter (Paulie Gee's Logan Square and The Alley Cat), Donald Young (Duck Sel), Lawrence Letrero (Bayan Ko), Margaret Pak (Thattu), Michael Satinover (Akahoshi Ramen), Palita Sriratana (Pink Salt), Paul Virant, Rishi Kumar, Ryan Brosseau, Sahil Sethi, Stephen Gillanders, Won Kim, Zubair Mohajir, and more than a dozen additional members of Chicago's culinary community.
The event marks the first Chef Pickle Battle organized by Culinary Care, bringing together chefs and restaurant professionals to raise funds for the nonprofit's meal delivery program while highlighting Chicago's hospitality industry through friendly competition.
The Takeaway
More than 30 Chicago chefs, restaurateurs, and hospitality professionals will compete in the inaugural Chef Pickle Battle on Monday, Aug. 17, at SPF in Lincoln Park. The fundraiser will support Culinary Care, a nonprofit that provides restaurant-prepared meals and support to individuals and families undergoing cancer treatment.
The event will feature a bracket-style pickleball tournament beginning at 6 p.m., with chefs and hospitality leaders competing while guests watch from the sidelines. Proceeds from ticket sales will benefit Culinary Care's mission of helping reduce the burden of treatment days by delivering meals prepared by local restaurants.
Premium admission includes access to a buffet prepared by Honey Butter Beach Club, SPF's on-site restaurant created in partnership with Honey Butter Fried Chicken, along with beverages. General admission includes beverage tickets, with both ticket options supporting the organization.
The tournament field includes chefs and restaurateurs representing restaurants across Chicago, including Alexander Cochran (Cellar Door Provisions), Charles Wong (Umamicue), D'Andre Carter (Soul & Smoke), Derrick Tung and Tony Dezutter (Paulie Gee's Logan Square and The Alley Cat), Donald Young (Duck Sel), Lawrence Letrero (Bayan Ko), Margaret Pak (Thattu), Michael Satinover (Akahoshi Ramen), Palita Sriratana (Pink Salt), Paul Virant, Rishi Kumar, Ryan Brosseau, Sahil Sethi, Stephen Gillanders, Won Kim, Zubair Mohajir, and more than a dozen additional members of Chicago's culinary community.
The event marks the first Chef Pickle Battle organized by Culinary Care, bringing together chefs and restaurant professionals to raise funds for the nonprofit's meal delivery program while highlighting Chicago's hospitality industry through friendly competition.
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