The folks from the Brooklyn Brewery recently invited me to participate in one of their “Food Experiment” events happening next Sunday, June 10th in Chicago at the Bottom Lounge from 1pm - 4pm. What is the Chicago Sausage Experiment you ask? Well, it’s an amateur cook-off involving Chicago’s finest, most committed, passionate, and intense home chefs.
Because I unfortunately won’t be able to participate, I figured it would be okay to let you all know what I planned on making. Recently, I’ve been really into making savory breakfast dishes. The other night I made a crabcakes eggs benedict with a chipotle hollandaise sauce and sweet potato hash browns (recipe to come), so I decided that a sausage breakfast theme would have been a unique idea. I had planned on making a homemade breakfast sausage and bacon meatball on a mini sweet corn pancake with maple syrup butter. But, because I have a concert to go to that evening, making these delectable little bites for 250-300 people just didn’t seem likely.
Even though I won’t be there with my breakfast balls (that’s what I’ve named them), you’ll still get to sample around 20 other of the best sausage dishes Chicago has to offer for only $15 a ticket, and every ticket entitles you to one free Brooklyn Brewery beer. The event is also for a good cause, it supports charities that promote culinary education for disadvantaged children and teens!
In addition, any one can enter! If you think you’d be able to beat my balls, here are some of the perks that come along with entering: Brooklyn Brewery will give you a $50 gift certificate to Mariano’s Fresh Market to help pay for ingredients; the Grand Prize is a trip to Brooklyn courtesy of Brooklyn Brewery; and you'll have a chance to win cash and awesome cookware from the contest sponsors: Le Creuset, Anolon, Wusthof, and Microplane. The Chicago judges will be a tough crowd…Chef Joe Doren from Frank’s n Dawgs, Chef Todd Stein from the Florentine, BBQ Pitmaster Gary Wiviott, food writer/detective/producer David Hammond, Josh Modell, GM of A.V. Club, Blake Royer, Editor of Serious Eats Chicago’s Sausage City, Mike Ryan, Master mixologist at Sable Chicago and Chef David Posey from Blackbird.
Nick Suarez and Theo Peck of New York created The Food Experiments in 2009. The Experiments are a series of cooking competitions that challenge amateur chefs to create around 300 samples of a dish featuring an “experimental” ingredient or theme. Over 20 Experiments have taken place involving beer, cheese, chocolate, tacos, brunch, Brooklyn roots, holiday, and booze themes. Brooklyn Brewery sponsored their first national tour in 2011 featuring Experiments in Austin, New Orleans, Boston, Philadelphia and Washington, DC. In 2012 the National Tour expanded to 16 cities, including an international stop in Stockholm, and has only generated even greater success.