Now in its 12th season, the Green City Market is Chicago’s only sustainable year round Farmers Market. Started by the late Abby Mandel with only nine farmers when started next to the Chicago Theater, there are now over 60 organic and sustainable farmers.
This was the 10th years of the Green City Market Chef’s BBQ bringing together over 85 chefs and 2,500 attendees to a beautiful evening in Lincoln Park.
Eli’s Executive Vice President and Master Pastry Chef Jolene Worthington created a layered Goat’s Milk Basil Eli’s Cheesecake baked on a crunchy whole wheat honey graham served with a sauce of stone fruit. To create this awesome dessert, Jolene used a selection of locally grown items from Capriole Garden Offerings, Heritage Prairie Farms, Kilgus Farmstead, Mick Klug Farm, Mint Creek Farm, Nichols Farm and Orchard, Prairie Fruits Farms and Creamery, Smits Farms and Seedling Farms.
Joining Jolene on Eli’s Culinary Team at the event were Jennifer Doezie, Executive Pastry Chef and Director of Product Development, Diana Moles, and Eli’s Farmers Market Manager and Master Gardener, Kathy Kirby.
Eli’s Diana Moles and Jolene Worthington–the great talent of Eli’s Cheesecake.
Eli’s Marc Schulman with Chad Nichols of Nichols Farm and Orchard. Earlier in the day, Chad was busy running the Nichols operation at the Eli’s/Wright Farmers Market (every Thursday this summer) and was enjoy the evening as a honored guest.