After raising funds to sponsor a camper for the Foundation for Culinary Arts’ “Yes, Chef! Culinary Camp” for the first time last year, Lardon is continuing to support the next generation of young chefs by making their fundraising series an annual tradition at the salumeria café. This year’s campaign, running from June through October, will feature one sandwich each month from the city’s chefs as they bring their own takes on the best between bread, including Professor Pizza’s Anthony Scardino, Entre Sueños’ Stephen Sandoval, avec’s Dylan Patel, Monster Ramen’s Katie Dong, and El Che’s John Manion.
“Is there anything better than a really great sandwich, especially in the summer?” says Thompson. “For year two of this series, we’ve brought in an incredible lineup of folks who are ready to throw down super fun collabs of flavors and creative inspirations, including a ‘triple’ porchetta sandwich, an Asian-inspired dip sandwich with shio broth, Latin American-inspired sammies and more…all for a great cause!”
A portion of proceeds from the sales of each month’s sandwich will collectively go towards sponsoring a one-week summer culinary camp for a CPS student at Yes, Chef! Culinary Camp by the Foundation for Culinary Arts (formerly Kendall College Trust). The mission of Yes, Chef! is to provide transferable life skills and to place economically disadvantaged CPS high school students who are in their formative years on a viable career track. The program is designed to broaden campers’ horizons in culinary culture and community and primarily serves the west and south sides of Chicago with a participant demographic of 65% female and 91% Black, Hispanic, and/or Latinx. The CPS schools from which students are accepted must have a student demographic of 68% or higher from low-income households.
JUNE: ANTHONY SCARDINO // “Griddled Porchetta Sandwich” – PROFESSOR PIZZA
After getting his culinary start at Chicago’s nonprofit eatery, Inspirations Kitchens, and moving to San Francisco to master pizza making at Tony Gemignani's International School of Pizza, Chef Anthony Scardino finally settled down in Humboldt Park to open his own pizza kitchen, Professor Pizza, where he serves pies with varied flavor combinations. For his collaboration with Chef Chris Thompson, Anthony brings his Italian-American heritage to the spotlight with a griddled porchetta sandwich with bright lemon caper aioli and baby arugula on a pork fat brioche bun.
JULY: STEPHEN SANDOVAL // “Ensenada Pescado Sando”- ENTRE SUEÑOS
Since opening his mariscos pop-up at Soho House, Chef Stephen Sandoval’s Entre Sueños now has plans for a brick-and-mortar location in West Town opening this summer. Stephen will be teaming up with Chef Chris Thompson on a Baja-style fried fish sandwich with crispy beer-battered cod, a spicy diosa verde sauce, cabbage slaw and pickled jalapeños.
AUGUST: DYLAN PATEL // “Shawarma Chicken Sandwich” – avec
After completing his internship at avec under the supervision of One Off Hospitality’s Chef + Partner Paul Kahan, Dylan Patel pulls inspiration from his Indian heritage to expand avec’s menu of sharable, wine-friendly dishes. For his collab with Chef Chris Thompson, he’s dreamt up a shawarma chicken sandwich with garlic toum, fermented chili sauce, and pickled cucumbers, served between a sesame hoagie from Publican Quality Bread.
At the helm of Logan Square’s new ramen joint, Chicago Chef Katie Dong of Monster Ramen will be putting her 20+ years of industry experience to work as she teams up with Chef Chris Thompson to put a special Asian twist on a classic dip sando—this one made with tender char siu beef and served with a side of hearty shio beef broth.
OCTOBER: JOHN MANION // TO BE ANNOUNCED! – EL CHE
Offering Argentinian fare at his hearth-centric restaurant El Che in Chicago’s West Loop, Chef John Manion's travels through Latin America inspire the flavors in his new dishes, and with help from Chef Chris Thompson, John will be putting together a meaty creation using his signature South American flair and flavors, official name coming soon.
With resulting donations, Lardon will be sponsoring a camper with the following: culinary instruction; field trip materials where applicable; equipment kits (these include everything needed for camp from cooking equipment to sanitation kits to first aid kits); uniforms; textbook/instructional materials; access to supplemental instructional recordings where applicable; food supplies (note that the week-long and weekend camps supply food to create meals for the camper plus his/her/their family); performance prizes throughout the camp.
After raising funds to sponsor a camper for the Foundation for Culinary Arts’ “Yes, Chef! Culinary Camp” for the first time last year, Lardon is continuing to support the next generation of young chefs by making their fundraising series an annual tradition at the salumeria café. This year’s campaign, running from June through October, will feature one sandwich each month from the city’s chefs as they bring their own takes on the best between bread, including Professor Pizza’s Anthony Scardino, Entre Sueños’ Stephen Sandoval, avec’s Dylan Patel, Monster Ramen’s Katie Dong, and El Che’s John Manion.
“Is there anything better than a really great sandwich, especially in the summer?” says Thompson. “For year two of this series, we’ve brought in an incredible lineup of folks who are ready to throw down super fun collabs of flavors and creative inspirations, including a ‘triple’ porchetta sandwich, an Asian-inspired dip sandwich with shio broth, Latin American-inspired sammies and more…all for a great cause!”
A portion of proceeds from the sales of each month’s sandwich will collectively go towards sponsoring a one-week summer culinary camp for a CPS student at Yes, Chef! Culinary Camp by the Foundation for Culinary Arts (formerly Kendall College Trust). The mission of Yes, Chef! is to provide transferable life skills and to place economically disadvantaged CPS high school students who are in their formative years on a viable career track. The program is designed to broaden campers’ horizons in culinary culture and community and primarily serves the west and south sides of Chicago with a participant demographic of 65% female and 91% Black, Hispanic, and/or Latinx. The CPS schools from which students are accepted must have a student demographic of 68% or higher from low-income households.
After getting his culinary start at Chicago’s nonprofit eatery, Inspirations Kitchens, and moving to San Francisco to master pizza making at Tony Gemignani's International School of Pizza, Chef Anthony Scardino finally settled down in Humboldt Park to open his own pizza kitchen, Professor Pizza, where he serves pies with varied flavor combinations. For his collaboration with Chef Chris Thompson, Anthony brings his Italian-American heritage to the spotlight with a griddled porchetta sandwich with bright lemon caper aioli and baby arugula on a pork fat brioche bun.
Since opening his mariscos pop-up at Soho House, Chef Stephen Sandoval’s Entre Sueños now has plans for a brick-and-mortar location in West Town opening this summer. Stephen will be teaming up with Chef Chris Thompson on a Baja-style fried fish sandwich with crispy beer-battered cod, a spicy diosa verde sauce, cabbage slaw and pickled jalapeños.
After completing his internship at avec under the supervision of One Off Hospitality’s Chef + Partner Paul Kahan, Dylan Patel pulls inspiration from his Indian heritage to expand avec’s menu of sharable, wine-friendly dishes. For his collab with Chef Chris Thompson, he’s dreamt up a shawarma chicken sandwich with garlic toum, fermented chili sauce, and pickled cucumbers, served between a sesame hoagie from Publican Quality Bread.
At the helm of Logan Square’s new ramen joint, Chicago Chef Katie Dong of Monster Ramen will be putting her 20+ years of industry experience to work as she teams up with Chef Chris Thompson to put a special Asian twist on a classic dip sando—this one made with tender char siu beef and served with a side of hearty shio beef broth.
Offering Argentinian fare at his hearth-centric restaurant El Che in Chicago’s West Loop, Chef John Manion's travels through Latin America inspire the flavors in his new dishes, and with help from Chef Chris Thompson, John will be putting together a meaty creation using his signature South American flair and flavors, official name coming soon.
With resulting donations, Lardon will be sponsoring a camper with the following: culinary instruction; field trip materials where applicable; equipment kits (these include everything needed for camp from cooking equipment to sanitation kits to first aid kits); uniforms; textbook/instructional materials; access to supplemental instructional recordings where applicable; food supplies (note that the week-long and weekend camps supply food to create meals for the camper plus his/her/their family); performance prizes throughout the camp.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!