We just got a release on all the things that will be happening at the Green City Market this spring and summer, and the fact that it takes four pages to talk about them all is a sign that there's so much more going on there than the market you see on Saturdays and Wednesdays. We'll talk about more of them as they happen, but there are some coming up fairly quickly that we want to call attention to now. First off, next Tuesday Paul Virant of Perennial Virant across the street will host a special dinner to mark the release date of his book The Preservation Kitchen (more on that later this morning). The five-course menu (you can see it here) with wine pairings is $125 per person (excluding tax and gratuity), and a portion of the proceeds benefit the market. For reservations, call 312-981-7070.
April 26 brings the Spring Fling, a fundraiser at A New Leaf, 1820 N. Wells, featuring cocktails, music and small bites by chefs... and maybe by you, too. That's because this year you can purchase raffle chances to be a sous chef with someone like Bruce Sherman or Jared Van Camp, preparing a canape for the evening. There are also some pretty heady live auction prizes, like a day in the kitchen with Charlie Trotter followed by dinner at the kitchen table; dinner at Rick Bayless' home for 8 guests; or dinner at your house prepared by Kevin Hickey and William Moore of the Four Seasons' hot new restaurant Allium. Go here for more details.
Sarah Grueneberg of Spiaggia (and Top Chef), the newest celebrity chef in town, will do the chef demo at 10:30 a.m. on the outdoor market's opening day, May 5. Opening day celebrations will also include live music, market tours and other special demos— not to mention a couple of new vendors like Breslin Farms in Ottawa and Peerless Bread and Jam.
The workshops for aspiring gardeners by the manager of the Edible Gardens Project at Lincoln Park's Farm in the Zoo, Jeanette Pinsof Nolan, begin April 21; rsvp (required) at firstname.lastname@example.org. (Read our interview with her to learn more about this side project here.) And the green market gets that much greener this year— all food served at the market will be served on fully compostable materials, and will be picked up and composted by The Resource Center and City Farm. Watch for more information as the season progresses.