Chefs’ Favorite Summer Ingredients
Enjoy them while they're still available
Summer is in full swing and our restaurants are taking advantage of all the season has to offer. To give you a taste, we asked some of our chefs what their favorite summer ingredients are and how they use them on their menus. From heirloom tomatoes and strawberries to watermelon, here’s where you can try them!
Jump to your summer favorites:
Basil | Corn | Heirloom Tomatoes | Peach | Peppers | Strawberry | Watermelon
Basil
“Fresh basil reminds me that summer is here! The freshness and tinge of herbiness makes this spicy dish also herbaceous. Every bite is flavorful and refreshing with the fresh basil. In Thai cuisine, a lot of dishes are made with fresh herbs, which complement well with the bright citrus flavors and peppers used in many of Big Bowl’s dishes. Give it a try in our Thai Hot Pepper Chicken and Pad Thai.” – Chef Raul Gutierrez
Make a reservation at the Big Bowl location nearest you.
Corn
“I grew up in southern Illinois and roadside corn stands were a sure marker of summer. Believe it or not, modern horticulture has made sweet corn even better. When cooking with summer corn, I like to focus on simple preparations to showcase the corn’s texture and sweetness while not overpowering other elements of the dish. Enjoy it in our Wilshire Bvld Cobb Salad.” – Executive Chef Ben Goodnick
Make a reservation at Summer House – Lincoln Park.
Have fresh corn at home? Try your hand at this recipe: Saranello’s Summer Tomato and Corn Risotto.
Heirloom Tomatoes
“We purchase heirloom tomatoes from Nichol’s Family Farm and Orchard right here in Marengo, IL, just a short drive north of the city. I have personally been there and have seen the love they put into their tomatoes, both in the greenhouse which allows them to start selling tomatoes as early as June, and out in the fields where they are picked by a dedicated team. Enjoy them during peak season in our Tomato Salad. The sweet acidity of the tomatoes contrasts nicely against the saltiness of the Corsican feta.” – Executive Chef David Koehn
Make a reservation at Mon Ami Gabi – Lincoln Park.
Peach
“Our special pies of the month feature fruits harvested during their peak months of the year. Our produce supplier checks in with me weekly on the best quality of fruit available. This month, I let the fruit speak for itself in the simple preparation of our Peach & Blueberry Double Crusted Pie.” – Executive Chef Joe Decker
Make a reservation at the Wildfire location nearest you
Peppers
“When I think of summer, I think of crisp, fresh produce, so we chose bell peppers and chilies as the foundation for this summer offering, Salmon Criolla. When I first entered the industry, I was exposed to South American food and instantly fell in love. Salsa criolla is a South American bell pepper salad with chilies, red onion, cilantro, and lime juice. In our dish, we wanted to highlight the bell pepper’s texture with this raw salad and pair it with romesco, using peaches as another main ingredient. The sweetness of the peaches balances the chilies’ spice. Served alongside a seared salmon fillet, this combination is a perfectly light and refreshing summer dish.” – Alexa Faia Executive Sous Chef of The Ivy Room at Tree Studios and Gem Catering
Inquire about The Ivy Room for your next event
Strawberry
“My favorite summertime fruit is the strawberry. Even though you can get strawberries at the grocery store year round, they’re never as sweet, vibrant and delicious as they are in the summer. I love combining slowly-cooked strawberries with a bit of lemon juice to make a compote, and then adding in fresh strawberries pieces at the end for texture.” – Partner and Corporate Chef Andrew Ashmore
Make a reservation at the Beatrix location nearest you
Watermelon
Aba – Chicago, Austin and Miami
“One of my favorite dishes right now is the Big Eye Tuna & Watermelon. The key ingredient is nigella, which is a seed that tastes of cumin, sesame, onion, oregano and sometimes black pepper. It’s a perfect complement to the black pepper in the Yuzu Nigella Vinaigrette that we serve on the tuna, and we also garnish the refreshing salad with nigella seeds. The nigella, black pepper and Yuzu really make the dish pop!” – Chef/ Partner CJ Jacobson
Make a reservation at the Aba location nearest you.
Have a bounty of a summer harvest? We’ve got some pickling tips and recipes to share so you can enjoy summer anytime!
Saranello’s Giardiniera recipe
Summer House’s Pickled Peaches recipe
Summer House’s Endless Pickle Jar recipe
Summer House’s Corn Chow Chow recipe
