Leghorn sandwich benefits Pride Action Tank
A collaboration between Chicago singer Taylor Bennett and Leghorn Chef Jared Van Camp is a new specialty chicken-and-waffle sandwich.
The spin on Leghorn's classic hot chicken thigh is housed between two of The Winchester's celebrated Belgium-style liege waffles and layered with maple jalapeno butter and smoked bacon—and will benefit Chicago-based LGBTQIA advocacy group Pride Action Tank ( PAT ).
While the sandwich collab officially debuted at the second annual Taste Talks Chef BBQ Oct. 2, Leghorn will keep the sandwich exclusively on the menu at its Ukrainian Village location, 959 N. Western Ave., for $8 the two weeks following the event—10% of proceeds from every sandwich sold will directly support the youth homeless work of Chicago-based LGBTQIA advocacy group Pride Action Tank. An active supporters of gay rights, Bennett ( also a Chicago-native ) chose Pride Action Tank because of the group's work helping LGBTQIA and other homeless youth through a collaborative process of inquiry, advocacy and action.
Leghorn Chicken is Element Collective's socially conscious chicken shop in the Ukrainian Village neighborhood. A fast-casual, BYOB concept featuring fried chicken sandwiches by Van Camp, Leghorn supports local and sustainable farmers and artisans and proudly and enthusiastically champions gay rights, with a portion of profits donated to organizations to support the cause.
In the fall of 2014, Leghorn launched Leghorn Cafe, a breakfast-focused, fast-casual shop located in Chicago's River North neighborhood at 600 N. LaSalle St. See LeghornChicken.com .
There is more on Twitter at @leghornchicken, @jaredvancamp and @_TaylorBennett.
Identita Golose hits Chicago
The culinary event known as Identita Golose took place at Chicago's Eataly's La Scuola on Oct. 1-2. The theme was "Don't Waste the Planet."
Windy City Times attended Master Class 1, with Chefs Giancarlo Perbellini ( Casa Perbellini, Verona ) and Sarah Grueneberg ( Monteverde ) preparing, respectively, the pasta dishes gnocchi di polenta di storo and cacio whey pepe ( a take on cacio e pepe ). CBS-2 reporter Vince Gerasole moderated.
Chefs Carlo Cracco ( Cracco, Milan ) and Michael Tusk ( Quince/Cotogna, San Francisco ) presided over the second Oct. 1 class. The following day featured a four-course lunch that famed chef Lidia Bastianich hosted; Chefs Carlo Cracco, Michael Tusk, Gianacarlo Perbellini, and Eataly Chicago's Rob Wing prepared the items.
For more information, see IdentitaGolose.com .
