Why We’re Excited For Chicago Chef Week
What we’re craving: crispy squid with old bay aioli and torn sorrel for the second course on the dinner menu./<a href="https://www.facebook.com/AdaStreet/photos/pb.160129440752372.-2207520000.1394469976./496118330486813/?type=3&theater">Image credit: Ada St's Facebook</a>
![What we’re craving: crispy squid with old bay aioli and torn sorrel for the second course on the dinner menu./<a href="https://www.facebook.com/AdaStreet/photos/pb.160129440752372.-2207520000.1394469976./496118330486813/?type=3&theater">Image credit: Ada St's Facebook</a>]()
What we’re craving: the chance to eat fresh Mexican food for an extra special lunchtime price of $15./<a href="https://www.facebook.com/photo.php?fbid=313709878706123&set=pb.158817610862018.-2207520000.1394470117.&type=3&theater">Image credit: Antique Taco's Facebook</a>
![What we’re craving: the chance to eat fresh Mexican food for an extra special lunchtime price of $15./<a href="https://www.facebook.com/photo.php?fbid=313709878706123&set=pb.158817610862018.-2207520000.1394470117.&type=3&theater">Image credit: Antique Taco's Facebook</a>]()
What we’re craving: poached pear trifle with vanilla honey mousse, poached pear, buttermilk pound cake, lime cream, pear sorbet and honey cookie for the dinner dessert course./<a href="http://www.flickr.com/photos/johnjoh/5990062178/">Image credit: star5112</a>
![What we’re craving: poached pear trifle with vanilla honey mousse, poached pear, buttermilk pound cake, lime cream, pear sorbet and honey cookie for the dinner dessert course./<a href="http://www.flickr.com/photos/johnjoh/5990062178/">Image credit: star5112</a>]()
What we’re craving: crispy pork belly with umeboshi, grilled sushi rice and soy cured egg yolk for the first course on the dinner menu./<a href="http://the-dawson.com/gallery/hk1y57pyeynh9l7akflcowwtmu4et0">Image credit: The Dawson</a>
![What we’re craving: crispy pork belly with umeboshi, grilled sushi rice and soy cured egg yolk for the first course on the dinner menu./<a href="http://the-dawson.com/gallery/hk1y57pyeynh9l7akflcowwtmu4et0">Image credit: The Dawson</a>]()
What we’re craving: orange chiffon cake with blueberry frozen yogurt, hazelnut streusel, orange caramel and whipped goat cheese for the dessert course on the dinner menu./Image credit: Jeff Kauk
![What we’re craving: orange chiffon cake with blueberry frozen yogurt, hazelnut streusel, orange caramel and whipped goat cheese for the dessert course on the dinner menu./Image credit: Jeff Kauk]()
What we’re craving: Zenner farms bibb lettuce with pastrami cured lake trout, avocado, ruby grapefruit, chive, parsley vinaigrette on the lunch menu and pan seared Peruvian bay scallops, lemon, fresh butter, house made pancetta and grilled endive on the dinner menu./<a href="https://www.facebook.com/HotChocolateChicago/photos/pb.54365307548.-2207520000.1394470687./10151847911387549/?type=3&theater">Image credit: Hot Chocolate's Facebook</a>
![What we’re craving: Zenner farms bibb lettuce with pastrami cured lake trout, avocado, ruby grapefruit, chive, parsley vinaigrette on the lunch menu and pan seared Peruvian bay scallops, lemon, fresh butter, house made pancetta and grilled endive on the dinner menu./<a href="https://www.facebook.com/HotChocolateChicago/photos/pb.54365307548.-2207520000.1394470687./10151847911387549/?type=3&theater">Image credit: Hot Chocolate's Facebook</a>]()
What we’re craving: freshly brewed Affogato espresso poured over sweet cream gelato infused with cardamom for the dessert course on the dinner menu./<a href="http://www.nicoosteria.com/gallery">Image credit: Nico</a>
![What we’re craving: freshly brewed Affogato espresso poured over sweet cream gelato infused with cardamom for the dessert course on the dinner menu./<a href="http://www.nicoosteria.com/gallery">Image credit: Nico</a>]()
What we’re craving: duck fat fried chicken for the second course on both the lunch and dinner menu./<a href="https://www.facebook.com/SlurpingTurtle/photos/pb.162366013816665.-2207520000.1394469688./336602193059712/?type=3&theater">Image credit: Slurping Turtle's Facebook</a>
![What we’re craving: duck fat fried chicken for the second course on both the lunch and dinner menu./<a href="https://www.facebook.com/SlurpingTurtle/photos/pb.162366013816665.-2207520000.1394469688./336602193059712/?type=3&theater">Image credit: Slurping Turtle's Facebook</a>]()
What we’re craving: Scottish salmon with red wine pickled leeks, snails, potato puree, malted milk, cocoa powder and thyme for the third course on the dinner menu./<a href="http://tabledonkeystick.com/gallery/">Image credit: Table, Donkey And Stick</a>
![What we’re craving: Scottish salmon with red wine pickled leeks, snails, potato puree, malted milk, cocoa powder and thyme for the third course on the dinner menu./<a href="http://tabledonkeystick.com/gallery/">Image credit: Table, Donkey And Stick</a>]()
What we’re craving: braised short rib with spelt, confit tomato and Swiss chard for the second course on the lunch menu and Creekstone Farm NY Strip Steak with pretzel-dumpling, winter squash and cocoa granola for the third course on the dinner menu./<a href="http://chicago.peninsula.com/en/fine-dining/the-lobby-afternoon-tea">Image credit: The Lobby</a>
![What we’re craving: braised short rib with spelt, confit tomato and Swiss chard for the second course on the lunch menu and Creekstone Farm NY Strip Steak with pretzel-dumpling, winter squash and cocoa granola for the third course on the dinner menu./<a href="http://chicago.peninsula.com/en/fine-dining/the-lobby-afternoon-tea">Image credit: The Lobby</a>]()
With Chicago's relentless winter looking to become a thing of the past, we all need a reason to treat ourselves. From March 16 - 21, you can shake off your peeling skin and celebrate the finest faces of the city’s booming culinary scene during Chicago Chef Week.
Each of the 52 participating restaurants offer a special 4-course dinner menu for $44 and/or a 3-course lunch menu for $22. This year’s foodie festival includes a stellar line up, with rustic Italian faire at Nico Osteria, colorful and unusual dishes at Table, Donkey and Stick, or classic favorites at Mindy’s Hot Chocolate.
In addition to the prix fixe menu two lucky diners will win a foodie dream package: two Chicago Chef Week guests will be chosen at random to win 52 $50 gift cards from participating Chicago Chef Week restaurants. The first winner is chosen at the start of Chef Week and the other at the end. All you have to do to enter is simply order the chef week menu at a participating restaurant.
In addition to the giveaway, the first 25 Twitter or Instagram followers to tag @chicagochefweek in a screenshot of their Chicago Chef Week reservation will receive an exclusive invite and a plus one to the Chef Week kick-off party. Each winner is welcome to bring a guest and enjoy complimentary beverages and hors d'œuvres created by Paul Virant, of Vie and Perennial Virant. The party is Sunday, March 16 from 5 p.m. to 6 p.m. at the J Parker.
While we are still lamenting over the disappointments of Restaurant Week and disgraced by the kitschy heart-shaped menus of Valentine’s Day, we’re hopeful for this new set of special menus—and they look like they won’t disappoint. Check out some of our most intriguing menu items for Chef Week 2014 above.
