Taste of Randolph Street and one sixtyblue prove that festival food doesn’t have to be factory-farmed.
By Jenny An
Published: May 18, 2011
Photo: Erica Gannett
➊ Nichols Farm and Orchard, about 50 miles northwest of the Loop, grows yellow squash, cherry tomatoes, zucchini and green beans. Kankakee’s Three Sisters Garden farms sweet corn. Rainbow trout is raised sans antibiotics at Rushing Waters Trout Farm in Palmyra, Wisconsin, a two-hour drive north of Chicago. Trucks wheel the vegetables and trout to chef Michael McDonald’s West Loop resto, one sixtyblue.
➋ In one sixtyblue’s garden, herbs including basil, mint and red shiso are pulled to create a vinaigrette dressing. In the eatery’s kitchen, staffers smoke the trout, whisk the vinaigrette and chop veggies.
➌ All ingredients are transported to the Taste of Randolph Street (Jun 17–19), tossed together with quinoa and—voila!—trout salad, sold in paper bowls for a lean $2.
THREE TO TRY Score local eats at Do-Division Festival (Jun 4, 5), Green Music Fest (Jun 25, 26) and Chicago Ice Cream Festival (Jul 9, 10).