Trogo by the Tracks Summer Dinner Series

5 Chefs. 4 Trackside Tables. 1 Incredible Summer.

$65 per dinner | $300 for all five | 32 seats available per night

INTRODUCING TROGO BY THE TRACKS - A SUMMER DINNER SERIES HOSTED ON OUR URBAN FARM, TUCKED ALONGSIDE CHICAGO'S METRA RAIL. THIS INTIMATE OUTDOOR EXPERIENCE INVITES YOU TO GATHER AT OUR FARM TABLES, SHARE A BEAUTIFULLY CRAFTED MEAL, AND GET TO KNOW THE CHEFS BEHIND THE FOOD.

EACH MONTH, WE WELCOME A DIFFERENT GUEST CHEF TO TAKE OVER THE GRILL, FIRE UP THE MENU, AND BRING THEIR UNIQUE CULINARY VOICE TO OUR TRACKSIDE TABLE. FIVE COURSES, OPEN AIR, A LITTLE TRAIN RUMBLE, AND A LOT OF HEART.

JUNE 13 | KEVIN SCHUDER | FANCY PLANTS KITCHEN

KEVIN SCHUDER IS THE CHEF/OWNER OF FANCY PLANTS CATERING, FANCY PLANTS CAFÉ, AND FANCY PLANTS KITCHEN IN CHICAGO. HE'S BEEN COOKING PROFESSIONALLY FOR ABOUT 15 YEARS, BEGINNING WITH A DEEP DIVE INTO VEGAN FINE DINING AT MILLENNIUM IN SAN FRANCISCO. ALONG THE WAY, HE TRAINED WITH CHEFS SPECIALIZING IN JAPANESE CUISINE, FERMENTATION, LIVE FIRE, AND MOLECULAR TECHNIQUES-PICKING UP A VARIETY OF STYLES THAT NOW INFLUENCE HIS THOUGHTFUL PLANT-BASED MENUS.

KEVIN'S COOKING IS INGREDIENT-DRIVEN, ROOTED IN PRESERVATION AND GLOBAL INSPIRATION. FROM 5-COURSE POP-UP DINNERS TO LARGE-SCALE WEDDINGS, HE'S BUILT A REPUTATION FOR CREATING MEMORABLE, CREATIVE VEGAN FOOD WITH DEPTH AND BALANCE.

JULY | RICK SPIROS | THE BENTO BOX

CHEF RICK SPIROS HAS COOKED PROFESSIONALLY IN CHICAGO FOR OVER 25 YEARS. HE OPENED THE BENTO BOX IN 2010, A WELL-LOVED RESTAURANT KNOWN FOR ITS BOLD, FLAVORFUL TAKES ON CLASSIC ASIAN DISHES. HE'S BEEN FEATURED IN CHICAGO MAGAZINE, TIME OUT, EATER, AND ON SHOWS LIKE CHICAGO'S BEST AND CHECK, PLEASE. SINCE CLOSING THE RESTAURANT, RICK HAS CONTINUED SHARING HIS COOKING THROUGH PRIVATE EVENTS AND CATERING.

TODAY, HE'S THE CHEF IN RESIDENCE AT TROGO KITCHEN, WHERE HE BRINGS HIS SIGNATURE FIRE-COOKED DISHES TO THE URBAN FARM SETTING. EXPECT BIG FLAVORS, LOTS OF PERSONALITY, AND A RELAXED, NO-FUSS APPROACH TO FOOD THAT BRINGS PEOPLE TOGETHER.

AUGUST 8 | STEPHANIE "CHEFANIE" JOHNSTON | GOOD COMPANY

STEPHANIE JOHNSTON-ALSO KNOWN AS "CHEFANIE"-IS THE FOUNDER OF GOOD COMPANY, A CULINARY COMMUNITY THAT CREATES POP-UP DINING EXPERIENCES AND PRIVATE DINNERS ACROSS CHICAGO AND SOUTHWESTERN MICHIGAN. SHE HAS OVER A DECADE OF EXPERIENCE AS A PRIVATE CHEF AND COOKING INSTRUCTOR, AND FORMERLY RAN A COMMUNAL DINING SPACE IN THE CITY.

HER STYLE IS COMFORTABLE AND WELCOMING, FOCUSED ON CURATED, FAMILY-STYLE MEALS WHERE GUESTS CONNECT OVER FOOD AND CONVERSATION. CHEFANIE BELIEVES THAT DINNER TABLES ARE WHERE STORIES UNFOLD, AND HER MEALS REFLECT THAT SPIRIT-THOUGHTFUL, NOURISHING, AND DESIGNED TO BRING PEOPLE CLOSER.

SEPTEMBER 12 | JAMES KANNOOKADAN | CHACKO'S TACOS

JAMES KANNOOKADAN IS A CHICAGO-BASED CHEF CELEBRATED FOR HIS INNOVATIVE FUSION OF SOUTH INDIAN AND MEXICAN CUISINES. WITH EXPERIENCE IN ESTEEMED KITCHENS SUCH AS JALEO, EVER, AND THATTU, JAMES LAUNCHED CHACKO’S TACOS TO SHOWCASE HIS UNIQUE CULINARY VISION. HIS SIGNATURE DISHES INCLUDE THE KERALAN-SPICED CHEESEBURGER TACO WITH MANGO PICKLE MAYO, KERALA FRIED CHICKEN SANDWICH, AND A VEGAN SWEET POTATO FUSION CURRY FEATURING FLAVORS FROM ACROSS SOUTHEAST ASIA.

OCTOBER I0 | LOLITA SERELEAS | TROGO KITCHEN & MARKET

LOLITA SERELEAS IS A CHEF TRAINED AT THE ESCOFFIER SCHOOL OF CULINARY ARTS WITH A DIPLOMA IN THE PLANT-BASED PROGRAM. HER COOKING IS INFLUENCED BY HER GREEK HERITAGE, A MEDITERRANEAN APPROACH TO EATING, AND THE COLLABORATIVE SPIRIT OF THE TROGO KITCHEN. SHE FOCUSES ON CREATING VIBRANT, SEASONAL, PLANT-FORWARD DISHES THAT FEEL AS SATISFYING AS ANYTHING ELSE ON THE TABLE.

IN ADDITION TO BEING THE HEART BEHIND MANY OF TROGO'S CURRENT MENUS, LOLITA BRINGS A SENSE OF EASE AND GROUNDEDNESS TO HER FOOD. WHEN NOT COOKING, SHE'S RAISING HER TWO BOYS AND LEADING FUND CONSULTING, WHERE SHE SUPPORTS PROJECTS FOCUSED ON FOOD ACCESS AND ECONOMIC JUSTICE.

Don’t forget we are B.Y.O.B.