The Chipotle chefs have been hard at work coming up with new recipes just for Cultivate. Each dish will be created around fresh, responsibly grown ingredients from local farms.
Soft corn tortillas with grilled chicken or Sofritas™, fresh tomato salsa, and shredded cheese.
Grilled flat bread with steak or braised pork, escabeche, sour cream, and queso fresco.
A salad of charred corn, shredded cabbage, and crispy tortillas, tossed with roasted tomatillos, sour cream, pickled onions, and cotija cheese.
Jasmine rice with pork & chicken meatballs or organic tofu, charred green beans, green curry and green papaya slaw. ShopHouse Southeast Asian Kitchen is Chipotle's new concept in D.C. and L.A.
Whether you want to sample some of the best craft brews in the region or treat your palate with top quality wines, we've got you covered.
Take one giant tent, fill it wall to wall with delicious samplings from an amazing collection of regional, artisanal food, add in a hungry crowd of Cultivate attendees, and voilà!
If the Tasting Hall doesn't meet your needs, we'll have a variety of other beverages to quench your thirst.
Superior ingredients deserve excellent preparation. Watch as these expert chefs and stars of the culinary world prepare a variety of dishes in our on-site kitchens. They’ll demonstrate different cooking techniques as well as share their knowledge and love of working with local farms and suppliers.
Chef/Owner, Graham Elliot and Graham Elliot Bistro
Executive Chef & Owner, Avec & Blackbird
Chef/Culinary Manager, Chipotle
Co-founders, Big Gay Ice Cream
Chef/Owner, The Greenhouse Tavern & Noodlecat
Nothing rounds out a day of amazing food and drink like amazing (and free) live music. Five unique, national acts, plus Chipotle's very own DJ will be performing on the Music Stage throughout the day, adding a layer of groove to the celebration.
Cultivate is a celebration of delicious, sustainably raised food, where it comes from and the farmers who raise it. To that end, the farmers that are supplying the food for Cultivate are here as well − because it is essential to understand the connection between farms and the food we eat in order to create a better food supply and a more sustainable future.
WITH CHEF TONY MANTUANO
WITH CHEFS PAUL KAHAN AND CURTIS DUFFY
WITH CHEF GRAHAM ELLIOT
West Tent, 4:00 PMChef Graham Elliot is a "Navy brat" who has traveled the world and all fifty states. He's a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest Four Star Chef to be named in any major U.S. city and was named one of Food & Wine magazine's "Best New Chef" in 2004. In addition to starring alongside Gordon Ramsay and Joe Bastianich on the FOX series “Master Chef,” Graham has appeared on Food Network’s “Iron Chef” and two seasons of Bravo’s "Top Chef Masters."
West Tent, 5:30 PMCarla Hall is a co-host of ABC’s lifestyle series, “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining and style expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase “Hootie Hoo” and philosophy to always cook with love. Hall is the owner of Alchemy by Carla Hall, an artisan cookie company that specializes in creating sweet and savory “petite bites of love.” Hall’s approach to cooking blends together her classic French training and Southern upbringing for a twist on traditional favorites. Hall is committed to health and balance in everyday living. In November 2012, Hall’s first cookbook, “Cooking with Love: Comfort Food That Hugs You” was published by Free Press, a division of Simon & Schuster.
East Tent, 1:00 PMOne Off Hospitality Group’s Executive Chef/Partner Paul Kahan has become the nationally recognizable face for a new guard of Chicago chefs, with an ever-growing list of international accolades for Blackbird, The Publican, avec, Big Star and Publican Quality Meats. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has earned the praise of many who claim him to be one of America's most influential working chefs. He has been honored by Food & Wine, has been a James Beard nominee for Outstanding Chef in 2007, 2009, 2011, 2012 and 2013 and earned the title of James Beard Best Chef of the Midwest in 2004.
West Tent, 11:30 AMJon Shook and Vinny Dotolo are Los Angeles-based chef-entrepreneurs who blend innovative and seasonal cooking with ambitious dining experiences. They opened Animal restaurant in June 2008 to widespread acclaim. Since then the duo has been awarded some of the most prominent national accolades including Food & Wine Best New Chefs, three James Beard nominations, Rising Star Chefs by Star Chefs, Wine List of the Year by GQ Magazine, and one of the Most Important Restaurants in America by Bon Appetit. Their second restaurant, Son of a Gun, opened in February 2011 and was named one of Bon Apetit's Top 10 New Restaurants for 2012 and Details magazine’s hottest restaurant in the world. Most recently they partnered with Ludo Lefebvre to launch his first brick and mortar restaurant Trois Mec.
East Tent, 5:30 PMMost often recognized as one of the Champions on season two, of Bravos’ “Top Chef Masters” Chef Tony Mantuano is also internationally regarded as an influential culinary force. Tony is the chef/partner at Spiaggia, the only four-star Italian restaurant in Chicago. He was awarded the 2005 James Beard Foundation Award for “Best Chef: Midwest,” and has since gone on to win The Chicago Tribune’s highest culinary prize, “The Good Eating Award.” Up next for Mantuano includes the opening of Bar Lorenzo in Miami's South Beach in the summer of 2013.
West Tent, 2:30 PMNamed a Rising Star Chef by the James Beard Foundation and a Food & Wine Magazine Best New Chef, Appleman has worked in critically acclaimed kitchens in California and New York before joining Chipotle in late 2010. Nate is working to improve cooking techniques, restaurant operations, and ingredient sourcing across the company. He has also been at the forefront of menu development for ShopHouse Southeast Asian Kitchen, Chipotle's new restaurant concept in Washington D.C. and opening soon in Los Angeles. Nate recently starred on Food Network's Next Iron Chef: Redemption and is the winner of the first season of Chopped: All Stars.
East Tent, 4:00 PMJoel has worked as a chef for 22 years, learning his trade at Spago, Chinois, and Nobu. He then launched Restaurant Terroir and Koshu to critical acclaim before becoming a consultant to Chipotle Co-CEO and Founder, Steve Ells in 2006. He joined the Chipotle team full-time in 2009 and is involved with many aspects of Chipotle's food, kitchen, and suppliers. He also assisted with the opening of Chipotle's London and Paris locations and helped launch ShopHouse Southeast Asian Kitchen in 2011. He enjoys baking breads and canning and jarring everything.
East Tent, 2:30 PMBorn in Columbus, OH, Curtis Duffy knew early on he had a passion for cooking. Duffy has worked alongside such culinary luminaries as Michel Bras, Charlie Trotter, Grant Achatz, and Fernand Point. With Grant Achatz, Duffy opened Alinea in 2004 where he worked as Chef De Cuisne. Alinea was named "Best Restaurant in America" by Gourmet just a year after opening, and is widely recognized as one of the best restaurants in the world.In 2008, Duffy moved to Avenues and was celebrated for his thoughtful, progressive and imaginative cuisine. At Avenues, Duffy garnered an extraordinary list of awards and accolades, including receiving two stars from the prestigious Michelin Guide, perfect four-star ratings from Chicago magazine and the Chicago Tribune, and the AAA Five Diamond Award. Duffy opened his first restaurant, Grace, in 2012. In 2013, Zagat named Grace as one of the top 10 hottest restaurants in the world.
West Tent, 1:00 PMSince their debut at Brooklyn Pride in June 2009, Doug Quint and Bryan Petroff have established their brand – Big Gay Ice Cream – as a New York favorite among locals and critics alike. Utilizing a wide variety of ingredients, their interpretation of the traditional Mister Softee truck takes soft-serve ice cream to new heights. Toppings range from the fun and sweet (pumpkin butter and key lime curd) to the eccentric and daring (sriracha and wasabi pea dust). Doug has appeared on Rachael Ray, and the truck has been featured in numerous publications such as The Huffington Post, Vanity Fair, Vogue Living, NPR, Time Out New York, and The New York Times.
East Tent, 11:30 PMChef Jonathon Sawyer is a proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. Chef Sawyer’s flagship restaurant, Greenhouse Tavern, was named one the US’s Best New Restaurants in Bon Appetit Magazine and Jonathon received Food & Wine Magazine’s Best New Chef award in 2010. Chef Sawyer is focused on local ingredients and sustainability and both the Greenhouse Tavern and Noodlecat are certified by the Green Restaurant Association. Jonathon has also made several national television appearances including Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate.
This past June, Seattle news and culture blog Seattlest.com posted a review of a show by Walk The Moon. It read like this: “Walk The Moon hit the stage with so much energy that the crowd immediately pushed forward and started dancing. It's refreshing to see a band that's having as much, or more, fun than the people there to see them. They took us back to the days of basement dance parties on hot summer nights, where everyone's just happy to be alive and among friends.”Nicholas Petricca (vocals, keyboards) / Kevin Ray (bass, vocals) / Eli Maiman (guitar, vocals) / Sean Waugaman (drums, vocals)
Sometimes, you’ll shine the brightest during your darkest hour.With hope in their hearts, the duo began feverishly penning songs in Katz’s Los Angeles studio that summer. Galvanized and reinvigorated, they emerged from that sweaty, air conditioner-less room with over one-hundred ideas and a fresh perspective altogether.That’s exactly what longtime friends multi-instrumentalist Simon Katz and singer Sam Martin came to realize when they commenced writing songs for what would become Youngblood Hawke’s self-titled debut EP. Katz and Martin had seen critical acclaim and worldwide success as founding members of Iglu & Hartly. However, after a rousing performance at Coachella 2010, the group dissolved due to a creative clash.
Formed in late 2009, Dale Earnhardt Jr. Jr. is the off-kilter title under which Detroit-area natives Joshua Epstein and Daniel Zott record, release and perform music.Initially beginning as an exercise in collaboration undertaken with very little intention of ever being publicly consumed, the band’s trajectory has been as unexpected as it has been unlikely. In just a few short years, fans have seen the project grow from basement recording project--to media curiosity--to an international touring ensemble widely recognized for their joy-fueled live offerings.Each having spent a good deal of time in various recording and performance environments prior to working with one another, Epstein & Zott set out to explore the many intricacies of cross-genre songwriting and production together with a willingness to borrow as much from the Beach Boys as the Geto Boys if it meant a more dynamic form of pop music.
The Mowgli's are a Southern Californian band with a Southern Californian soul. The seven-piece started in a garage in the San Fernando Valley where many of them grew up. They're bound together by an intricate social web that dates back to childhood and their harmonies carry a message of universal love and togetherness. Brother and sisterhood. It's all about unity, having a good time, and the idea that humanity can achieve a higher level consciousness.They practice what they preach; everything is collaborative. Their music draws from a desire to grow together and a sense of security within the group. Like siblings, they fight, make up, and in the end, emerge stronger.
Nick Scalise and Gregory Shanahan are in Bestfriends.The Chicago-based duo composed all the music and played all the instruments on their self-titled EP, released in 2012. They also produced, mixed and mastered the six-song album and directed videos for two of the songs.Since meeting in preschool, the multi-instrumentalists were drawn into the world of production and song writing when they craved more control and freedom with their own music.With a live drummer backing their concerts, Scalise (guitar, lead vocals) and Shanahan (keys, bass, vocals) are unique within the indie-electronica-pop-rock world. They create new computer based instruments and combine them with traditional ones for performing and recording
Spinning between bands
The groovin' soundtrack of the Chipotle in-restaurant experience is curated by Christopher Golub, owner of Studio Orca in NYC. He will be hosting the main stage and spinning the Chipotle program between sets.
Bentron Harbor, MIIn 1908, Sicilian immigrant, Peter Pero, started a modest farm in Western New York. His ten-year-old son, Peter Pero II would bring their crops to the local market by horse drawn wagon. By 1933, Peter Pero II had taken over the family’s farming business starting a long family tradition. His devotion to farming helped develop the business and it was eventually passed on to his son Peter Pero III. With the help of his father, Peter III continued to expand the family’s farm.For more than 100 years and now five generations later, the business is still family owned and operated with farms in Florida and several other states. With an unwavering dedication to sustainability and preserving the lands they harvest, Pero Family Farms has become one of the country’s most respected and well-known growers for delivering uncompromised excellence in high quality vegetables.
St. Anne, ILFor over 70 years, the DeGroot family has been working the ground in and around Wichert, the fertile farming area located 60 miles south of Chicago, IL. This region has historically been made up of a number of family farms with Dutch ancestry engaged in vegetable and gladiolus growing. The current DeGroot family members represent the 3rd and 4th generations that have engaged in farming. Around the 1930's and 40's, the farming operation consisted of mostly gladiolus and vegetables for retail and local markets. Since the 1970's, brothers Paul and James DeGroot, have owned and operated the family farm. Today, DeGroot's Vegetable Farms grows Russet, Red, and White potatoes and a variety of vegetables for fresh and processing markets.
Delavan, WIPinn-Oak Ridge Farms, LLC has been in business for over 15 years and is the only place that WisconsinLamb™ can be found. WisconsinLamb™ is the top grade lamb that is processed, prepared, and sold by Steve and Darlene Pinnow, owners and operators of Pinn-Oak Ridge Farms. Their high quality product is known for its mild and sweet taste, as well as a remarkably juicy and tender consistency.The farm currently has 200 ewes and 24 other producers, who provide WisconsinLamb™, to its USDA processing plant on a weekly basis.They currently supply over 90 restaurants and grocery stores in the Chicagoland, Milwaukee and Madison areas. There is also a retail store on the farm.
Bonfield, ILKim Snyder specializes in preserving heritage breed livestock including Belted Galloway cattle, Gloucestershire Old Spot hogs and Bourbon Red turkeys. Kim personally raises her livestock the old fashion way: on free-range pasture that is not chemically treated. All of the animals' shelters are deeply bedded and have no doors so they are allowed to come and go as they please.The animals are given lots of space and allowed to engage in their natural behaviors within their own family groups, flocks and herds. Kim does not feed GMOs (genetically modified organisms), antibiotics or homones, and follows organic and humanely raised practices.
Berrien Springs, MIDave and Denise Dyrek bought their 30-acre farm in 2004 as a weekend getaway from their home in Humboldt Park. "The first year, we used it like other Chicagoans," recalls Dave. "We hung out at the beach." They also planted a small garden, and discovered they loved working the soil. While Denise still has her day job in the hotel industry, Dave sold his heating and air conditioning company in December 2008 to focus on gardening full time. At Leaning Shed (named for an actual building on the property), the Dyreks specialize in heirloom variety vegetables and fruits and, though not certified organic, use organic methods to grow their peas, tomatoes, melons, cucumbers, apples and pears. "We are not doing this to make money," says Dave of his newfound profession. "We are doing it as a lifestyle change."
San Juan Batista, CAWhile they aren't based in the Chicago-land area, Earthbound is one of our most important farms and supplies us with tons of beautiful, organic cilantro, which we think is just as important to highlight as our local suppliers. Back in 1984, Earthbound Farm started growing organic food in a 2½ acre garden. Today, you’ll find them in kitchens, restaurants, supermarkets, and corner stores across the country. But no matter how they’ve grown, it’s always been about growing the right way — nourishing people, nourishing the land, and nourishing happiness. Find them on Facebook, Twitter, and EBFarm.com.
Visit the six experiences around the festival, learn from what they have to offer, and get your program stamped. Once you've completed at least four, bring your program to the Info Tent and you'll receive a coupon for a FREE burrito, bowl, salad or order of tacos at any Chipotle.
CALIFORNIA AVOCADO EXPERIENCELearn how California Avocados are grown, talk to the growers, and pick up ideas on how to use them in delicious recipes.
FRESH VS. PROCESSED EXPERIENCESee what's being served up in typical fast food compared to what is served at Chipotle.
CINEMA EXPERIENCE PRESENTED BY SOUTHWEST AIRLINESEnjoy several short films that speak directly to the journey toward better food and a healthier environment.
FARM FACTS EXPERIENCELearn about the differences between raising animals on pasture and raising them in confinement.
TABASCO® EXPERIENCEGet a glimpse into the process of making TABASCO® Brand Pepper Sauce and identify the key attributes of their various flavors.
20TH ANNIVERSARY EXPERIENCEIn celebration of Chipotle's 20th birthday, find the fun facts about our history scattered around the festival.
Join several of our favorite companies as they present special experiences for your enjoyment at the festival.
Enjoy refreshing samples of IZZE Sparkling Juice and discover an alternative to traditional soda that you can FEEL GOOD about. With 70% real fruit juice, no added sugar, and no high fructose corn syrup it’s easy to say yes to the distinctively bubbly flavors of Clementine, Pomegranate, Grapefruit, or Blackberry!
Meet Chef Mike from Wüsthof as he demonstrates knife skills, sharpening techniques, and what's new in precision-forged cutlery. Enjoy exclusive savings on Wüsthof premium products, available only to Cultivate attendees, and enter for a chance to win one of five knives.
Join Executive Chef Sarah LaCasse for a salsa demo, samples, recipes, coupons and more! Learn about Earthbound Farm's nearly 30-year commitment to organic food and farming and how they keep 19 million pounds of conventional agricultural chemicals out of the environment every year.
Make a fashion/environmental/personal statement with our stylish line of responsibly produced apparel and accessories designed by Loomstate for Chipotle. Chipotle and Loomstate are working together because both food and clothing ultimately start from the same place, the farm. Get a preview at the Chipotle Store.
Go ahead, indulge. With Applegate's worry-free franks - made with just beef, water, salt and spices - parents can say "yes" to hot dogs after years of denial. Bring the kids to the Applegate Kids' Zone for a delicious snack served up with a side of creativity.
Learn how and where California Avocados are grown and pick up ideas on how to use them in recipes. Meet California Avocado growers and learn about their passion for the fruit they grow. Make sure to grab a coupon for free chips and guacamole made with California Avocados on your next visit to a Chipotle restaurant.
Get a glimpse into the process of making TABASCO® Brand Pepper Sauce. See the barrels in which their pepper mash is aged for up to three years before it is turned into their world famous original pepper sauce. Identify the key attributes of the various flavors of TABASCO® sauce and get rewarded with a keepsake miniature bottle.
They may be an airline, but they do some of their best work on the ground, and it always comes from the heart. Southwest is sharing its commitment to recycling and environmental stewardship by supporting the waste separation and reduction program at the Cultivate Festivals. Check out their other sustainability efforts in a special film at the Cinema Experience.
Stop by the Google+ Local Lounge where you can take a break from the crowds and share your thoughts on local places for sustainable, wholesome and delicious food. You could walk away with some sweet swag as a thank you. Plus each new, high-quality review you write will count as an entry to win free Chipotle for a year!
The Applegate Kids' Zone is filled with fun, educational activities that teach kids where their food comes from and why it's important.
PLANT THE SEEDGet those kids gardening by decorating biodegrable pots and planting some seeds to start their very own salsa garden at home.
APPLEGATE ART YARDBring your imagination and we'll provide the rest. Kids (and grown ups too!) can paint an individual tile to add to the Applegate mural.
INTERACTIVE CHALK BOARDGiant chalk boards and colored chalk will inspire kids to share their thoughts and drawings about their favorite fresh foods.
APPLEGATE HOT DOGSGo ahead, indulge. With these cleaner wieners parents can rest easy while kids enjoy a yummy summer snack.
CREATE-A-TEEKids provide the artistic ability, we'll provide the rest. Take home a fun t-shirt complete with animal and plant stencil artwork.
VEGGIE USample seasonal vegetables and see Veggie U's Classroom Garden Kits for elementary schools. veggieu.org
Try our new recipes created just for Cultivate. Learn more here
Six experiences, created to help make learning about food & sustainability not only palatable, but more enjoyable. Complete at least four and get a FREE burrito card. Learn more here
No car? No Problem. Lincoln Park is accessible by a number of public transportation options. To learn more, call 312-836-7000 or use the CTA's trip-planner.
BUSES #151 and #156 stop at the Northwest Entrance (Stockon and Lasalle).
#11, #22, #36 and #73 stop a block west of the West Entrance (Clark & Menomonee) and the Sout Entrance (Clark & Lasalle). Exit and walk west on one of the park paths.
TRAINSTake the Brown Line to the Sedgwick station, which is about a half mile away from the South Entrance. Exit and walk east on W North Ave. then turn to head north on N Lasalle St.
Continue to follow W Lasalle St. to the South Entrance to the park.
Take the Red Line to the Clark/Division station, which is about three quarters of a mile from the South Entrance. Exit and walk north on N Clark St. Then, turn right on W Lasalle Drive.
CABSCab fare from downtown Chicago to Lincoln Park is about $10. Direct the driver to the south end of the park at N Stockton Dr. and W Lasalle St. You can enter here at the South Entrance.
Making a road trip out of it? Here's the best way to park that car of yours.
STREET PARKINGAlong N. Cannon Drive that cuts through Lincoln Park.
PARKING LOTSLocated at N. Stockton Dr. & W. LaSalle Dr.
DIRECTIONS: Go south on N. Clark St., take a left onto W. LaSalle Dr. and a left on Stockton. Parking lot will be on the left.
Located off on N. Cannon Dr.
DIRECTIONS: Head east on W Fullerton Pkwy, take a left onto N. Cannon Dr.
Make the green and healthy choice by biking to the festival.
BIKE PARKINGWe will provide a number of bike racks at the festival site. Please bring your own lock.
Need a place to crash when the party is over? Check out this list of nearby hotels.
Hotel Lincoln1816 North Clark St.Chicago, IL 60614(312) 254-4700
Belden Stratford Hotel2300 North Lincoln Park WestChicago, IL 60614(773) 281-2900
Hotel Indigo1244 North Dearborn ParkwayChicago, IL 60610(312) 787-4980
The Drake Hotel140 East Walton PlaceChicago, IL 60611(312) 787-2200
The Westin Michigan Avenue909 North Michigan AvenueChicago, IL 60611(312) 943-7200
Cultivate likes to keep good company - so there are lots of things to see and do around Lincoln Park.
Lincoln Park Zoo2200 North Cannon Drive(312) 742-2000Hours: 10 am - 5 pm
Lincoln Park Conservatory2391 North Stockton Drive(773) 883-7275Hours: 9 am - 5 pm
Peggy Notebaert Nature Museum430 N. Cannon Drive(773) 755-5100Hours: Mon-Fri 9 am - 5 pm,Sat & Sun 10 am - 5 pm
Chicago History Museum1601 North Clark Street(312) 642-4600Hours: Mon-Sat 9:30 am - 4:30 pm,Sun 12 pm - 5 pm