The Chicago Rarities Orchard Project is working to establish a community orchard of rare heirloom fruit trees on public land just south of the Logan Square Monument:

You may be aware of events in February that saw the Chicago Dept.

As I write, Chefs are upstairs prepping a dinner that celebrates the rabbit.  This was what I dreamed would happen when we were designing and building LSK.  It’s an extra restaurant for chefs to use– cook with their friends, have underground dinners, play with their food– you get the idea.

So LSK is calling all chefs.  We’re offering Mondays and Tuesdays as Chefs’ Nights– come and use our facility for ten bucks a head.  Kumbaya, as Rick Tramonto said in Time Out Chicago this week.  This is the place for it.

Spring in the kitchen incubator business could be renamed "farmer’s market application season." This time of year, many of the wonderful small food artisans you enjoy all summer at farmer’s markets around the city look for a place to prepare those goodies.  Many turn to a kitchen like ours, or try to wedge themselves into a restaurant when it’s closed, a Park District Field House, church basement, what have you. 

Our certification process with the US Green Building Council is nearing completion.  When all is said and done, it will be about 2 1/2 years start to finish.  We are on track to receive a LEED Gold rating, the second-highest level of sustainability in building construction projects.

Yesterday we hosted a chef’s tasting of sustainable seafood choices, courtesy of Sea 2 Table.  Based in Brooklyn, Sea 2 Table links chefs with sustainable fisheries.  Good times in the kitchen, as chefs tasted crab from Washington State, and black drum from Louisiana among others.  Guests included Stephanie Izard, hard at work on her restaurant to open in

I had the honor of speaking to ISES, the International Society of Event Specialists this week.  My topic: how to host more sustainable events.  This group’s annual "Day of Education" was terrific.