USA. Live cooking demonstrations, samplings and discounts are on the menu at Chicago’s O’Hare and Midway International airports as part of the annual ‘Airport Restaurant Week’ event.
The Chicago Department of Aviation’s initiative runs from today (27 January) until 9 February. It features a line-up of the airports’ dining options from Chicago-based restaurants and bars, including Publican Tavern, Summer House Santa Monica and Reilly’s Daughter, and boutique culinary outlets including Sarah’s Candies and Vosges Haut-Chocolat.
The airport event is timed to coincide with ‘Chicago Restaurant Week’, a city-wide culinary celebration.
Chefs from the airports’ restaurants, as well as aspiring local chefs from Chicago’s Kennedy-King College, will display their culinary skills and share freshly-made samples with passengers at the cooking demonstrations. Featured dishes include spicy shrimp with grits, bacon avocado toast, falafel burger, Caribbean rice with pigeon peas and jerk salmon, popcorn balls, and sushi rolls.
Local chefs will run a tutorial for travellers demonstrating how to make the perfect ‘Chicago Dog’ (Chicago-style hot dog).
Demonstrations at O’Hare will take place in Terminal 1 near Gate B12 and in Terminal 3 in Concourse H/K. At Midway, they will be held in the Midway Boulevard food court, located just after the security checkpoints.
Passengers who stop for the cooking demonstrations will receive a 2017 Airport Restaurant Week recipe booklet.
Ahead of Airport Restaurant Week, the Chicago Department of Aviation ran its annual ‘Ticket to Taste’ initiative at O’Hare International. The free event allows a number of pre-registered members of the public to dine and shop post-security at O’Hare without a boarding pass. It took place for four hours in Terminal 5 on 24 January.
Participating restaurants included Hub 51, R.J. Grunts Burgers & Fries and The Goddess and Grocer along with Tortas Frontera by Rick Bayless and Tocco.
The event featured live entertainment, cooking demonstrations, wine tasting, and discounted meal offers.
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The company co-organises the annual Airport Food & Beverage (FAB) Conference & Awards. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The 2017 Airport Food & Beverage (FAB) Conference & Awards, hosted by Greater Toronto Airports Authority, will take place in Toronto on 21-23 June.
