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

ALL DINNERS WILL BEGIN AT 6:30 pm

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.

JULY 11 | 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. HIS FLAVOR FILLED MENU INCLUDES:

Shrimp Spring Roll, Nuoc Cham Chili Sauce

Thai Spiced Chicken Thigh, Massaman Curry, Thai Basil, Chili Jam

Fire Roasted Sweet Potatoes, Ghee Glaze

Shucked and Charred Corn Elote, Thai Chili Pepper, Green Curry Butter, Cotija, Kaffir Lime 

Ground Port Laap, Mint, Fish Sauce, Toasted Rice

Miso Caramel Cheesecake

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 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.

LOLITA IS THE HEART BEHIND MANY OF TROGO'S CURRENT MENUS, AND BRINGS A MIX OF TREND AND TRADITION TO HER FOOD. SHE IS A “FAVORITE CHEF” SEMIFINALIST AND HER WORK HAS BEEN FEATURED ON LOCAL NEWS, IN EATER CHICAGO AND VARIOUS OTHER PUBLICATIONS. 

Don’t forget we are B.Y.O.B.

WANNA KNOW WHAT YOU MISSED?

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. DON’T MISS THIS INSPIRED MENU:

1) FourStar Mushroom Ceviche:Mushroom Scallops, Fresh Fennel, Radish, Avocado, Citrus Marinade, Potato Crisps, Trogo Farms Chive Blossoms, Kelp Caviar

2) Strawberry Gazpacho: Cashew Crema, Basil, Trogo Chili Olive Oil

3) Roasted Sunchoke, Apple, and Kale Salad: Trogo Farms Horseradish Leaf Goddess Dressing

4) Mesquite-Smoked Seitan Steak: With New Spring Potatoes, Trogo Farms Green Garlic, Grilled Green Beans, Blistered Cherry Tomatoes & Wild Ramp Chimichurri

5) Tunisian Orange Cake:  Almond Cake with Citrus Spice Soaking Syrup, and Orange Blossom Whipped Cream, and Trogo Farms Mint