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This week on my YouTube channel we’ve got a special guest, Chef Jay, teaching us how to prepare a Frontera favorite! This is a recipe you do not want to miss.

Like, comment, subscribe! Send us your renditions.

Making something beautiful for the woman who made me who I am today. 🌷
Happy Mother’s Day @dyamonds1 Thank you for your endless support, your strength, and for always pushing me toward my dreams. Love you always. ☁️💖

Chef Collaboration: Javauneeka Jacobs & Zach Steen

Gaijin is honored to welcome Chefs Javauneeka Jacobs and Zach Steen of @fronteragrill on Wednesday, May 20, for the twentieth installment of our Chef Collaboration series. For one night, their perspective meets the griddle with a special take on Osaka-style okonomiyaki, available exclusively at Gaijin.

One night only. Reserve your table at the link in our bio!

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.

Join us for the first gathering in the reimagined Eat & Evolve series.

Set inside the BSH Experience & Design Center at The MART, this intimate evening brings five chefs together, each presenting a course with wine pairings throughout the night.

Each chef brings more than skill. They bring perspective, intention, and a way of engaging with food that reaches beyond the plate.

Featuring:
✨Sarah Stegner — Prairie Grass Cafe | 2× James Beard Award Winner @prairiegrasscafe
✨Javauneeka Steen — Frontera | Banchet Awards Rising Star ‘26 @fronteragrill
✨Carrie Nahabedian — Brindille | James Beard Award Winner @brindillechicago
✨Maya-Camille Broussard — Justice of the Pies | James Beard Award Finalist @justiceofthepies
✨Sebastian White — Evolved Kitchen & Garden | named one of the 6 Best Private Chefs in Chicago (Modern Luxury, Chicago Magazine); InsideHook “Chefs to Watch 2024” @sebastians.kitchen

📅 May 28 | 6–8:30PM

Your presence supports The Evolved Network’s work with young people across Chicago.

Tickets: theevolvednetwork.org/vault_dinner

#getinvolvedwithevolved #chicagofoodandwine #chicagochefs

Join us for the first gathering in the reimagined Eat & Evolve series.

Set inside the BSH Experience & Design Center at The MART, this intimate evening brings five chefs together, each presenting a course with wine pairings throughout the night.

Each chef brings more than skill. They bring perspective, intention, and a way of engaging with food that reaches beyond the plate.

Featuring:
✨Sarah Stegner — Prairie Grass Cafe | 2× James Beard Award Winner @prairiegrasscafe
✨Javauneeka Steen — Frontera | Banchet Awards Rising Star ‘26 @fronteragrill
✨Carrie Nahabedian — Brindille | James Beard Award Winner @brindillechicago
✨Maya-Camille Broussard — Justice of the Pies | James Beard Award Finalist @justiceofthepies
✨Sebastian White — Evolved Kitchen & Garden | named one of the 6 Best Private Chefs in Chicago (Modern Luxury, Chicago Magazine); InsideHook “Chefs to Watch 2024” @sebastians.kitchen

📅 May 28 | 6–8:30PM

Your presence supports The Evolved Network’s work with young people across Chicago.

Tickets: theevolvednetwork.org/vault_dinner

#getinvolvedwithevolved #chicagofoodandwine #chicagochefs

Lunch just got a whole lot better! The Chile Relleno is BACK at Frontera! Join me for a look at how we make this fan favorite. See you for lunch soon! 🥰👋🏾

#fronteragrill #chilerelleno #beef

🍴🌿 Our next Vines & Visionaries dinner with @javauneeka_j and @chefzacharsteen is coming up on Thursday and we can’t wait for you to experience it.

Menu Sneak Peek: Hokkaido Scallop Aguachile

There are only a few more tickets available for the event! Get yours using the link in our bio.

🍴🌿 Our next Vines & Visionaries dinner with @javauneeka_j and @chefzacharsteen is coming up on Thursday and we can’t wait for you to experience it.

Menu Sneak Peek: Hokkaido Scallop Aguachile

There are only a few more tickets available for the event! Get yours using the link in our bio.

Enchiladas Negras to set your Friday the 13th on fire!

We’re excited to welcome you on March 19 at @cimarosemont for a special collaboration dinner with @javauneeka_j and @chefzacharsteen. For one night only, we’re bringing together some of our favorite flavors and dishes for a menu we’re really excited to share.

Tickets are available at www.cimarosemont.com or through the link in my bio.

➡️On 3/26 at 5:30pm join @rick_bayless @javauneeka_j@chefzacharsteen and 30 other top chefs at the Four Seasons in support of Immigration Rights, Sustainability/Regenerative Ag, Food Insecurity, Women’s Leadership in Culinary, and Children’s Cancer Recovery... and of course, Chicago Chefs Cook!

💪This is a night built by our community, for our community — and it truly wouldn’t be the same without you there.

🎟️Tickets are $150 and available at: icookfor.chicagochefscook.org while they last.

Just another day preparing the classics.💕

Our Sweet Corn Tamales (Tamales de Elote) have been a staple on the Frontera Grill menu!

We use local corn from Three Sisters Garden We buy it at the peak of the season and preserve it so we can serve that fresh-off-the-cob taste all year round. So grateful to work with such incredible local ingredients every day! 🌽🌽🫔
#corntamales #fronteragrill

We just had a menu change @fronteragrill
New salad alert!! 🥰

Ensalada Inverenal –marinated kale salad, lime-habanero dressing, crumbled bacon, Mexican mango, winter radish, dry Jack cheese

#sweetseason #kale#kalesalad