Rampfest 2009 Friday April 3

What: 5th Annual RampFest Benefit Tasting & Auction
Where: Garfield Park Conservatory, 300 N. Central Park Avenue, Chicago
When: VIP Preview Reception 6:00 p.m. - 7 p.m.
Benefit & Tasting 7:00 p.m. – 9:30 p.m.

Free parking lot on site

RampFest is The Land Connection’s annual Spring fundraiser, inspired by the wild ramp, allium tricocum, which is the first edible green to come up each spring, and which Chicago was named after.

All the ramps for the occasion will be donated by Kris and Marty Travis, the stewards of Spence Farm. Ramps from the first ramp harvest of the year will be transformed into a mouth-watering array of spectacular dishes created especially for the event by:

Chef Paul Kahan, Blackbird Restaurant
Chef Chris Opper, Food For Thought
Chef John Bubala, Kendall Culinary College
Chef Tony Galzin, mk Restaurant
Chef Carrie Nahabedian, NAHA
Chef Sarah Stegner & Chef George Bumbaris, Prairie Grass Cafe
Chef Patrick S. Sheerin, The Signature Room at the 95th
Chef Jonathan Goldsmith, Spacca Napoli Pizzeria
Chef Jeff Muldrow, Va Pensiero
Chef Paul Virant, Vie Restaurant

http://www.thelandconnection.org/events/rampfest_info.cfm

Full disclosure: I am on the board of directors for this organization.

I just got back for ramp fest (where I was one of the restaurants participating) and the food was Vary Very good
Sorry no pictures but
Blackbird had Ramp oil poached Halibut with preserved egg yolk, candied pistachios and braised romaine. It was fabulous great texture, moist and flavorful.
Naha had risotto with nettles and ramps shaved parmesan I am a risotto fanatic and it was delicious.
Vie had house made Mortadella with a small salad, ramp vinaigrette and ramp Focaccia crostini
Prairie grass had a seared tall grass beef crostini with butter sautéed ramps simple and wonderful

Those are the highlights I remember
The photos of the food will be on line soon at the land connection web site
Great fun was had by all
I haven’t been at an event that had food this good ever everyone should think about this for next year