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The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

This one’s worth planning lunch around. 🤌

May’s Sandwich Collab with Chef Jacob Saben, Bruno’s Panini, layers lonzo cotto, oreganata marinated buffalo mozzarella, dried tomatoes, taggiasca olives, pickled peppers, and arugula pesto on rosemary focaccia.

Proceeds benefit @alexslemonade.

Available all of May—come grab one while it’s here.

#chicago #sandwichcollab #monthlyspecial #avondalerestaurants

5 courses. 5 chefs. One farm.

Peak Season 2026 tickets are on sale now! Find the link in our bio.🥬🔗

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This is the one event people ask about all year.
July in Southwest Michigan is a turning point. Cherries, blueberries, raspberries. The first peaches. The fields are full. Squash, cucumbers, tomatoes coming in strong. The menu follows the harvest, built around what’s coming in that week.

We’ll gather at @mickklugfarms, a third-generation family farm in Southwest Michigan that has been growing for this region for decades. Fruit is picked at peak ripeness and brought straight to market, with a deep, long-standing commitment to the land and the people it feeds.

It’s simple in the best way. Good food, grown well, cooked with care, shared outside.

Your ticket includes a five course meal that reflects the height of the season and the relationships behind it.

This is a fundraiser for Green City Market. Every ticket helps make this work possible. It supports the farmers behind the stands, brings people closer to the food on their plate, and keeps this market open and accessible to more of our community.

Saturday, July 25, 2026, 4pm-8:30pm
200 seats

This year’s lineup:

@stephanieizard ( @valleygoatsv @girlandthegoatla

@girl.and.the.goat @littlegoatdiner @duckduckgoatchi
@cabrachicago )

@chef.cesarmurillo ( @northpondchi)
@javauneeka_i ( @fronteragrill )

@chefdevonquinn ( @edeninchicago /
@paramountevents)

@leighomilinsky ( @daisieschicago )

We’re grateful for this group. These chefs who show up for farmers and for this community.

Vegetarian and gluten free options will be available.
Round trip transportation from Chicago will be available for purchase.

5 courses. 5 chefs. One farm.

Peak Season 2026 tickets are on sale now! Find the link in our bio.🥬🔗

-

This is the one event people ask about all year.
July in Southwest Michigan is a turning point. Cherries, blueberries, raspberries. The first peaches. The fields are full. Squash, cucumbers, tomatoes coming in strong. The menu follows the harvest, built around what’s coming in that week.

We’ll gather at @mickklugfarms, a third-generation family farm in Southwest Michigan that has been growing for this region for decades. Fruit is picked at peak ripeness and brought straight to market, with a deep, long-standing commitment to the land and the people it feeds.

It’s simple in the best way. Good food, grown well, cooked with care, shared outside.

Your ticket includes a five course meal that reflects the height of the season and the relationships behind it.

This is a fundraiser for Green City Market. Every ticket helps make this work possible. It supports the farmers behind the stands, brings people closer to the food on their plate, and keeps this market open and accessible to more of our community.

Saturday, July 25, 2026, 4pm-8:30pm
200 seats

This year’s lineup:

@stephanieizard ( @valleygoatsv @girlandthegoatla

@girl.and.the.goat @littlegoatdiner @duckduckgoatchi
@cabrachicago )

@chef.cesarmurillo ( @northpondchi)
@javauneeka_i ( @fronteragrill )

@chefdevonquinn ( @edeninchicago /
@paramountevents)

@leighomilinsky ( @daisieschicago )

We’re grateful for this group. These chefs who show up for farmers and for this community.

Vegetarian and gluten free options will be available.
Round trip transportation from Chicago will be available for purchase.

A closer look at our Wood Grilled Carrots—simple ingredients, cooked with intention.

These carrots are lightly charred over the grill and served with lager yogurt, fermented burdock, green chickpeas, sorghum, and mint. Book your next dinner reservation through the link in our bio.

#farmtotable #springdish #chicagorestaurant #roastedcarrots

WasteNot Partner Spotlight: Eden @edeninchicago

At Eden, sustainability is integrated into every aspect of operations, from locally sourced ingredients from partners like @greencitymarket to the on-site greenhouse to composting with WasteNot to reduce waste. The teams at Eden and @tpgchi are truly stewards of the environment and leaders in the hospitality industry.

Thank you to Chef Devon Quinn for taking time to show our team around the kitchen and greenhouse!

Chef Devon Quinn has been selected for the 2026 James Beard Foundation Chef Bootcamp for Policy and Change.

With a background in biology, Devon approaches food through a deeper lens, looking beyond the plate to how ingredients are grown, sourced, and supported. His interest in organic practices and the role of chemicals like glyphosate and Roundup in American farming continues to shape how he thinks about food and the policies he hopes to influence.

This program brings together chefs from across the country to focus on advocacy, sustainability, and the policies that shape our food system. It’s work Devon has always cared deeply about, from supporting local farmers and sourcing with intention to thinking about how restaurants can have a more meaningful impact beyond the plate.

We’re so proud of this moment and excited for what’s ahead. Congratulations, Devon!

#jamesbeard #jamesbeardfoundation #chicagochef #foodpolicy #foodsystems

Chef Devon Quinn has been selected for the 2026 James Beard Foundation Chef Bootcamp for Policy and Change.

With a background in biology, Devon approaches food through a deeper lens, looking beyond the plate to how ingredients are grown, sourced, and supported. His interest in organic practices and the role of chemicals like glyphosate and Roundup in American farming continues to shape how he thinks about food and the policies he hopes to influence.

This program brings together chefs from across the country to focus on advocacy, sustainability, and the policies that shape our food system. It’s work Devon has always cared deeply about, from supporting local farmers and sourcing with intention to thinking about how restaurants can have a more meaningful impact beyond the plate.

We’re so proud of this moment and excited for what’s ahead. Congratulations, Devon!

#jamesbeard #jamesbeardfoundation #chicagochef #foodpolicy #foodsystems

We’re at the opening day of @greencitymarket with Chef Devon Quinn. Rain or shine, he’s here every Wednesday and Saturday sourcing directly from the farmers we work with and letting what’s in season shape the menu at Eden. We love being at the market each week and are excited for the spring and summer season ahead!

Today, chef Devon found tatsoi blossoms, delicate edible flowers that show up in early spring, along with fresh radishes and goat cheese for this morning’s omelets.

April’s Sandwich Collab is here.

This month’s special with Michelin starred @chefazimmerman takes inspiration from Northern Vietnamese chả cá—turmeric-marinated whitefish, lightly breaded with a crunchy ground rice mix and fried—served bánh mì–style on a crisp roll with cucumber, carrot-daikon pickle, mayonnaise, mint, cilantro, dill, scallions, jalapenos, and trout roe.

Proceeds benefit @bravespacealliance.

Available all April at lunch and weekend brunch. Book your reservation at the link in bio.

#ChicagoEats #ChicagoFood #EaterChicago #ChicagoBrunch #ChicagoLunch

Grateful to spend Monday morning at the new Green City Market Homestead, bringing chefs and farmers together ahead of the season.

There’s something really meaningful about being in a room like that. You’re reminded where it all starts, with the people growing the food, the relationships behind it, and the care that goes into every ingredient.

These early conversations matter. They shape what ends up on our tables, strengthen relationships, and keep our local food system connected in a real way.

Seeing this next chapter come to life in a permanent home felt special. It reflects such a thoughtful, long-term vision for Chicago’s food community and the people who make it what it is.

Excited for what this next chapter means for Green City Market, for the city of Chicago, and for the farmers and restaurants that make it all possible.

Proud to have Eden be part of it, and to support the work that continues to grow from the ground up.

Grateful to spend Monday morning at the new Green City Market Homestead, bringing chefs and farmers together ahead of the season.

There’s something really meaningful about being in a room like that. You’re reminded where it all starts, with the people growing the food, the relationships behind it, and the care that goes into every ingredient.

These early conversations matter. They shape what ends up on our tables, strengthen relationships, and keep our local food system connected in a real way.

Seeing this next chapter come to life in a permanent home felt special. It reflects such a thoughtful, long-term vision for Chicago’s food community and the people who make it what it is.

Excited for what this next chapter means for Green City Market, for the city of Chicago, and for the farmers and restaurants that make it all possible.

Proud to have Eden be part of it, and to support the work that continues to grow from the ground up.

Chef Devon walks us through forced rhubarb—grown in the dark to bring out a more tender texture and a balanced, bright flavor that leans both sweet and tart. It’s the best way to welcome spring into the kitchen.

Keep an eye out for dishes featuring it on the menu soon!

A March special worth planning brunch around.

Our latest Sandwich Collab with D’Andre Carter of @soulandsmoke brings together smoked housemade ham, Rothcase Grand Cru Gruyère, ruby streaks mustard greens, and housemade tart cherry mostarda on a crisp, housemade baguette. The ham is smoked with hickory and cherry wood using Niman Ranch pork shoulder for deep, savory flavor.

A portion of proceeds benefits the @soulandsmokefoundation.

Book your brunch reservation for this weekend through the link in bio.

March’s Sandwich Collab is bringing the smoke.

This month we teamed up with D’Andre Carter of @soulandsmoke on a Ham & Cheese Melt featuring Soul & Smoke’s housemade ham, hickory and cherry smoked using Niman Ranch pork shoulder. It’s layered with Rothcase Grand Cru Gruyere, housemade Tart Cherry Mostarda, Ruby Streaks Mustard Greens, all on our housemade baguette.

A portion of proceeds benefits the @soulandsmokefoundation.

Available all March at lunch and weekend brunch. Come check this sandwich out!