'Placemats with Purpose,' James Beard weekend and the Nat'l Restaurant Association (NRA) Show
Another FREE column details some important happenings—past and present
On June 4 at Big Star’s Wicker Park location, Chef Sebastian White’s The Evolved Network (TEN)—a nonprofit that equips Chicago-area youth in systemically oppressed communities with transformative healing, life skills, and support via the power of the farm-to-table experience—and Prairie Grass Cafe Chef Sarah Stegner announced the launch of Placemats with Purpose: A Young Chef’s Journal.
This is a citywide initiative that uses thoughtfully designed interactive worksheet placemats to inspire creativity and foster connection at the dining table. Through a partnership between Ann & Robert H. Lurie Children’s Hospital of Chicago and Boelter, Placemats with Purpose will roll out this summer at 21 restaurants across Chicago. They include Prairie Grass Cafe, Apolonia, Bang Bang Pie & Biscuits, Big Star, CIMA Hotel, Demera, Dove’s, ETC., Floriole, Gaijin, JT Sandwich Shop, Luella’s Southern Kitchen, Mariano’s, Mi Tocaya, Molly’s Cupcakes, Nakorn, Publican Quality Bread, Saigon Sisters, Soul & Smoke,Verzenay and Vistro Prime.
“At TEN, we believe food is never just food,” said White in a statement. “Food can create connection, curiosity, healing and imagination. These placemats are an invitation for young people to slow down, ask questions, engage with what’s in front of them, and begin to understand themselves and their relationship to food and the world in a deeper way.”
“Four in 10 parents in Chicago report significant challenges to healthy eating for their children, including the ability to sit down together for a family meal,” added Lurie Director of Food, Activity and Nutrition Initiatives Stephanie Folkens. “Initiatives like Placemats with Purpose support families by making nutritious, family-centered food experiences more accessible and joyful.”
Chefs at some of the participating restaurants contributed dishes to the luncheon. Guests dined on oyster chowder (courtesy of Luella’s Chef Darnell Reed); Swiss chard (Demera Chef Tigist Reda); Mick Klug Family Farm purple asparagus and Parma prosciutto in mustard sauce (Stegner); morita chile biscuit with smoked salmon, roe, Three Sisters Garden pea shoots and radish with salsa macha and chive butter (White); brisket taco norteno (Dove’s Chef Thomas Hollensed); three-cheese mac ‘n cheese and mini-cornbread muffins (Soul & Smoke’s chefs Heather Bublick and D’Andre Carter); and fraisier with Mick Klug Family Farm strawberries (Vernezay Chef Arshiya Farheen).
The event concluded with a discussion that covered everything from additional suggestions for TEN’s programs to methods of convincing younger people to consume fruits and vegetables. Regarding the former, one attendee suggested having young people be sous chefs at restaurants for one day—possibly inspiring some to become chefs themselves.
James Beard
Chicago is celebrating the return of the 2026 James Beard Awards® through Tuesday, June 16.
With Choose Chicago and the Illinois Restaurant Association hosting, the city will offer a lineup of events ranging from intimate dinners to large-scale culinary experiences (such as RPM Steak’s Beefsteak, which I’ve already mentioned). Some of the events are below, but the general link for all of them is here:
—The UP SOUTH pop-up will take place on Sunday, June 14, 11 a.m.-6 p.m. at Justice of the Pies, 8655 S. Blackstone St. This event aims to show that excellent culinary programming can exist inside of neighborhoods historically affected by food insecurity. RSVP by June 12 to AC@justiceofthepies.com.
—The JBF Greens Chicago x The Publican: 2026 Awards Weekend Brunch is set for Sunday, June 14, 11:30 a.m.-2 p.m. at The Publican, 837 W. Fulton Market. Tickets are here.
—The New Orleans Takeover (ft. Bacchanal x NightBloom) will take place on Sunday, June 14, 4 p.m.-midnight, at Sportsman’s Club, 948 N. Western Ave. Featuring a huge wine selection, bayou bites and a late-night cocktail pop-up from sister bar NightBloom (9 p.m.-midnight), the event is first-come, first-served.
—For a strictly health-related kick, Focus on Health presents The No Proof Run Club will take place Monday, June 15, 8:30-9:15 a.m., at Kendall College, 18 S. Michigan Ave. Run a route along Lake Michigan led by No Proof podcast host Joshua Gandee and Christina D’Esposito of The James Beard Foundation®. The run starts and ends at Kendall College with conversation, cold brew and a gift from Tilit. RSVP by June 14.
Restaurant trends
The National Restaurant Association (NRA) Show took place at Chicago’s McCormick Place recently, welcoming more than 53,000 industry professionals and 2,200 exhibitors.
Among the keynote speakers was tennis legend/philanthropist Andre Agassi, who spoke on leadership and reinvention. Chefs Lamar Moore, Michael Mina, Sarah Grueneberg, Rick Bayless and Andrew Zimmern were among those conducting live culinary demos.
And then there was the expansive exhibitor market that showcased more than 700,000 square feet of equipment, AI-enabled technologies, and global food and beverage flavors. As one might guess, trends embodied moves toward health and advanced technologies (involving everything from cooking to hiring).
Just a few of the exhibitors included:
—Vista Hermosa: The company aims to bring Mexican authenticity around the world with a full line of handmade tortilla products such as corn and flour tortillas and totopos. The chips I tasted were sturdy (perfect for dips) but pretty tasty on their own.
—South Chicago Packing: We’re in the tallow now. South Chicago Packing is a fifth-generation, family-owned company specializing in premium animal fats that chefs and operators use. And the tallow fries I tasted are among the best I’ve ever had.
—Jiangxi Vegan Trend Trading Co., Ltd.: Among other products, the company churns out more than 150 different products based on various cereals, plant roots and nuts, including pumpkin powder, hickory butter and various hydrolyzed cereal powders.
—Robite Automating Food Service: Robite is a next-generation food truck/trailer that replaces traditional kitchen staff with advanced robotic arms. Designed for speed, precision and consistency, Robite automates food preparation from start to finish.
—IdealTraits: Restaurants reportedly lose up to almost $17,000 every time a hire doesn’t work out. IdealTraits claims to fix that, as it can post jobs, screen candidates and hire people who stay. More than 16,000 businesses already use it.
—Grupo Sesajal: Interestingly positioned adjacent to the South Chicago Packing booth, Grupo Sesajal offers a portfolio of non-seed oils (including an olive/avocado blend) as a preferred choice for health-focused cooking. However, the company also sells ancient grains, tahini and vegetable oils.
—MAE Fine Foods: Arizona-based MAE Fine Foods manufactures chocolate bon bons, chocolate mouse domes (MAELOs), chocolate bars and French macarons. In conjunction with its sister company, Global Packaging Group, MAE can offer private label packaging. Also, its products have a one-year frozen shelf life and a 30-day refrigerated shelf life.
—Chunk Foods: Chunk offers plant-based proteins that employ clean ingredients and that boast nutritional values, thanks to combining the power of plant proteins with traditional fermentation methods.
—Soft Swirl: Who doesn’t like soft-serve ice cream? This company uses a system that’s convenient in terms of size (fitting on a countertop) and cleaning (a minimal amount required).
—Rebellyous: As I’ve stated, vegan food has come a long way—and Rebellyous’ vegan-based chicken items are impressive.
—Allgot: I was a little hesitant about trying microwavable shrimp, but these items were incredible. In addition, Allgot frozen tofu pocket sushi and bibimbap, among other things, expanding the boundaries of convenience food.