Canned krill? Oak Park's Beyond Hunger harnessing mystery ingredients to fuel Healthy Chef Challenge
The main ingredient Oak Park based nonprofit Beyond Hunger relies upon in its efforts to relieve food scarcity is not secret. In fact, it's right there in the organization's mission: 'Harnessing the power of communities to end hunger.'
The upcoming Healthy Chef Challenge represents a chance to do just that.
Now in its fifth year, the Healthy Chef Challenge unites celebrity judges and award-winning chefs in a mission to raise awareness and support for hunger relief, challenging chefs to create dishes using pantry staples and a mystery ingredient in 45 minutes. It will take place at 7 p.m. May 29 at Goose island Barrel House in Chicago, with a 6 p.m. VIP pre-event also available. Tickets are sold online at gobeyondhunger.org/events.
CEO Michele Zurakowski, who began at the Oak Park-based organization formerly known as the Oak Park River Forest Food Pantry as a volunteer 20 years ago, has been leading Beyond Hunger for 13 years. She said the Challenge event's goal is to raise $65,000, which will provide 195,000 meals for the 65,000 people throughout Chicago's West Side and suburbs.
'Our mission and our name reflect our commitment to addressing all facets of hunger, from emergency food to sustainable and long-term resources like nutrition education and connecting people to income support programs like SNAP,' she said.
'This event highlights the impact of our dedication to providing the most nutritious foods and resources that help our community thrive. Individuals and families who come to our food pantry receive over 60 pounds of nutrient dense pantry staples/nonperishables, nearly 20 pounds of fresh/seasonal produce, along with frozen meat and dairy items,' Zurakowski shared. 'We intentionally procure and distribute monthly allotments of food that are thoughtfully combined to make a meal and often include recipes in the pre-packed boxes of food.'
Planning an event of this scale is a collaborative effort, from the development team managing logistics to the nutrition and health education team shaping the theme and messaging. 'They also know their stuff in the kitchen and help decide what the chefs will cook, along with support from our pantry staff,' she said.
Volunteers, board members and dietetic interns help, and members of the Health Ambassador team play a crucial role. 'These are community members who are passionate about nutrition and want to educate their neighbors on the intersection of diet and health' before presenting workshops in their communities, Zurakowski shared.
As part of the contest, a surprise ingredient from the pantry is added 'because what we receive at our pantry varies from week to week. For many families, they receive something in their box that they may not always be familiar with,' she explained. 'This is why our nutrition education programming provides recipes for clients to learn how to make something that isn't typical. A couple months ago we had tons of canned krill available! Having these talented chefs cook with a surprise ingredient allows them to not only showcase their skill but highlight the healthy ingredients we provide – it's so much more than a bag of canned goods.'
Competitors are chosen from among chefs 'that are popular on the Chicago food scene but also active and intentional in their craft with a passion for nutrition and food security.' They'll do their work in the restaurant's 'beautiful industrial kitchen,' sharing the space, she said.
This year's contest will be judged by David Manilow, creator and executive producer of the television series 'Check, Please' and host of 'The Dining Table with David Manilow' podcast; Monica Eng, a veteran Chicago journalist who covered food and health and the environment for the Chicago Sun Times, Chicago Tribune and WBEZ before launching the Axios Chicago newsletter; and James Roth, who has over 30 years of experience as a certified executive chef and 15 years as an adjunct culinary Instructor in the Chicago area. He has led diverse culinary teams at establishments including The Palmer House, Grand Victoria Casino and Sodexo USA.
The organization also is raffling off the chance for a guest to join the judges' panel. The raffle will take place May 23. Those who want to boost the organization but can't attend may bid on silent auction items before the event that include family friendly activities, experiences and trips.
Zurakowski is looking forward to 'seeing the community come together in support of our health and nutrition education programming, but also what delicious meals the chefs create with a limited pantry and the secret ingredient.'
The talented chefs taking to the kitchen will be Cesar Murillo, executive chef at North Pond and 'Top Chef' competitor; Greg Wade, managing partner of Publican Quality Bread and winner of a James Beard Award for baking; and Javauneeka Jacobs, sous chef at Frontera Grill and Julia Child Challenge winner on Food Network's 'Chopped.'
Jacobs, who describes her cooking style as 'bold,' called being chosen for the contest 'amazing.'
'To cook and do something that I love and am passionate about but also show up for the community means the world to me. It's something that I aspire to do – build community,' Jacobs said.
In that spirit, connecting with the other chefs is what she's most looking forward to. 'I'm a huge fan of both of them, and I'm excited to be competing against them and getting to know them,' she shared.
Jacobs is entering the challenge with no extra prep. 'I cook every day, so I'm just going to show up and cook,' she said. 'Especially with a competition like this you don't know what's in the basket. I don't want to stress myself out. You can only work with the cards you're dealt with. I'm going to trust my skills and do that.'
Jacobs hopes attendees get an 'intimate experience' watching the challenge in person vs. on television. 'I hope they see the energy. It's different in person.'
Murillo is 'excited to see what everyone brings to the table that day. Sometimes my brain has the urge to go off the rails and make something wacky, so we'll see where the creativity takes me.'
He's also honored to participate. 'It's always a joy to be invited to take part in something like this. I come from very humble beginnings, and to now be in a position where I can give back and help build community – that's one of the greatest rewards of my journey as a chef.'
He described his cooking style as 'a harmonious blend of farm-to-table principles and my Mexican heritage. I focus on hyper-seasonal ingredients, often sourced from our rooftop garden at North Pond, crafting dishes that are both innovative and rooted in tradition.'
He's preparing for the challenge the same way he got ready for 'Top Chef,' he shared. 'By staying grounded, vibing with myself and remaining in the moment. There's no need to overthink or stress. It's about consistently challenging yourself every day to do so when the next big challenge comes, you're already sharp and ready.'
Murillo said he 'never imagined' he'd be so involved in community-related projects like the Healthy Challenge when he became a chef. 'This industry has shown me that it's part of who we are – we step up when our community needs us. Whether it's responding to disaster or feeding those in need, we show up.'
Information about Beyond Hunger is at https://www.gobeyondhunger.org or 708-386-1324.
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