Cultivate Festival—Food, Families, Friends and Fun!

Last year, families and friends gathered together. The fog lifted and energy took its place.


Music, motion and excited chatter were everywhere.


"Did you see Walk the Moon?"

"Weren’t they amazing!"


"Amanda was awesome! Wouldn’t those lamb burgers be great at our barbecue?"


"Mmm, did you try the ShopHouse meatballs?


"I had the gorditas. They should add them to the menu."


“Oh wow, Chipotle isn’t owned by McDonald’s.”


 “I never knew this…”


“Big Gay Ice Cream is here!” 


We had a blast last year! Don’t miss Cultivate 2014. Check out what we have planned and join us for the fun: http://chipotlecultivate.com/.



'Tis the Cultivate Festival Season!

The Cultivate Festival is just around the corner! Check out all the fun we had last year: 

Make plans to join us in San Francisco on 6/7, Minneapolis on 8/23 or Dallas/Ft. Worth on 10/18. We hope we’ll see you there!

Full details here: http://chipotlecultivate.com/


It’s IZZE to win!

Text IZZE3 to 30364 through 4/28 for a chance to win an all-expenses paid trip for 2 to the 2014 #CultivateFest of your choice in San Francisco, Minneapolis, or Dallas-FTW. 

Rules: www.chipotle.com/izzesweeps And festival details: www.chipotle.com/cultivate


Recipe from Nate Appleman & Joel Holland

Mexican Chorizo and Churros

Chefs: Nate Appleman & Joel Holland


Mexican Chorizo (Makes 12-16, 2 oz. portions)

Chicken Thighs- 2 pounds

Pork Belly- 2 Pounds

Sweet Paprika 18 grams

Hot Paprika- 8 grams

Smoked Paprika- 3 grams

Dried Oregano- 6 grams

Cumin (Toasted & Ground)- 6 grams

Chipotle Powder (Ground)- 15 grams

Black Pepper (Ground)- 10 grams

Fresh Garlic (Minced)- 20 grams

Salt- 32 grams

Red Wine Vinegar- 10 grams


Chorizo Equipment:
Meat Grinder, Cutting Board/Chef’s Knife, Sautee Pan-Med, Sautee Pan- Small, Mixing Bowl- Med, Measuring Cups and Spoons, Cast Iron Pan, Digital Scale, Wooden Spoon

1) Cut the pork belly and shoulder into 1 inch cubes (remove any tough or stringy gristle).
2) Mix the cubed meat with remaining ingredients. Coarsely grind the meat in a meat grinder with a 1⁄4 inch die until incorporated.
3) Cook the meat in a cast iron pan until well browned and crispy.


Corn Tortillas (Makes: 12-16 Tortillas)
Masa Harina- 2 cups

Salt- 2 tsp

Baking Soda- 1⁄4 tsp

Lard (Optional)- 2 Tbsp

Water- 1 1⁄2 Cups

Tortilla Equipment:
Whisk Mixing Bowl (Med), Water Pitche,r Wax Paper, Cast Iron Skillet, Measuring Cups and Spoons, Spatula, Spoons, Grill Plate, Tortilla Press


1) Mix the masa, salt, and baking soda with the lard in a medium bowl until the lard is well incorporated. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly moist (think Play-Doh). Add more water by tablespoonful’s if too crumbly; add a little more masa if too wet.
2) Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag or wax paper. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
3) Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.


Churros (Serves: 4)
Unsalted Butter-1/2 pound

Water- 3⁄4 cup

Kosher Salt-1/2 tsp

All Purpose Flour-1 1/4 c

Eggs- 4 each

Egg White- 1 each

Whole Milk-4 1/2 c

Sugar-1/2 cup

Ground Cinnamon-2 T

Chile Powder-1/2 tsp

Kosher Salt-1/2 tsp

Vegetable Oil-3 qt

Sautee Pan- Medium, Measuring Spoons and Cups, Table Top Deep Fryer or Deep Skillet w/ Candy Thermometer, Clear Pastry Bags w/ Large Star Tip, Mixing Bowl- Medium, Spider, Kitchen Aid Mixer


Method: Churro Dough
1) In a small saucepan over medium heat combine butter, water and salt and bring to a boil. 2) Remove from heat and add the flour, stirring to combine. Return pan to medium heat and stir constantly until the dough pulls away from the sides of the pan (about 2-3 minutes). Then remove from heat.
3) With an electric mixer cool the dough on low speed for about a minute. Increase speed to medium and beat in the eggs and egg white one at a time.
4) Transfer the dough to a clean bowl and cover with plastic wrap pressing wrap onto the surface. Cool to room temperature.

Method: Frying Churros
1) In a large saucepan heat the oil to 375F (check with candy thermometer). 2) In a bowl combine sugar, cinnamon, chile powder and salt. 3) Cover a baking sheet with paper towels (for draining churros of oil). 4) Load pastry bag with large star tip with dough.
5) Squeeze six-inch lengths of dough into hot oil. Fry four to six churros at a time. 6) Fry churro dough for 6-8 minutes, turning a few times until lightly browned.
7) Remove and drain on paper towels. Repeat and fry more batches until all dough has been used. Toss drained churros into bowl with sugar, chile, salt and cinnamon mixture.



Recipe from Chef Scott Parker

Chef: Scott Parker

Caprese Alkaline Noodles

Alkaline Noodle Dough

250 g Bread Flour

10 g Sodium Carbonate

100 g Warm Water

Well the flour. Mix together Sodium Carbonate and water. Pour into the center of the well and combime with your hands and knead for about five minutes and wrap and rest for an hour. Roll out and run through pasta roller until desired thickness. Cut with a spaghetti cutter or by hand, fry and boil. 

Anise Black Pepper Olive Oil

2 Star anise

6 g Black Pepper

.5 Cup Extra Virgin Olive Oil

Combine all ingredients in vita prep and let infuse over time. Strain and use for garnish. 

Goat Mozzarella

1 Gallon Raw Goats Milk

.25 tsp Rennet

1.5 tsp citric acid

.5 cup water

Sea Salt to taste

Pour milk into a heavy bottom nonreactive pot. Bring to 80 degrees F. Mix citric acid and half the water and stir into milk. Mix together other half of the water and rennet stir in for about five seconds and let it sit. Cut with a knife in the pot into inch squares. Slowly bring to 105 degrees F. Strain and let sit after the curd shrinks. Drain for a couple of hours. Squeeze out any excess whey. Take a 2 oz portion of the curd and pour 155 degree water over it to start to melt it and change the structure into a more plastic type mozzarella which is mozzarella. Place in a salt brine of 70 g sea salt per liter of water. Spread it out into a flat oval type shape. Place the 150 degree egg in the center and wrap mozzarella around it to form an egg burrata.

Tomato Balsamic Water

10 lbs Tomato scraps

Salt to taste

.5 cup White Balsamic

.5 cup Honey

 1 Lemon

20 Basil Leaves

5 Mint Leaves

1 Jalapeno

Tomatoes and Basil For Garnish

Crush and combine tomatoes, salt and honey. Strain and let sit in fridge overnight to produce tomato water. Reduce by half to intensify flavor of tomato water, add the rest of the rough chopped ingredients and pour into a large press pot.

150° F or 62 C Egg  

Poach in 150 degree water for 35 minutes in the shell until done to your liking. Chill 

And Poach in simmering water for a minute until ready.

Boil Noodles in salted water and garnish with tomato, basil, burrata egg, and broth.

Images courtesy of Getty Images for Chipotle


Recipe from Chef Amanda Freitag


Chef: Amanda Freitag

Organic Lamb Burger with Fresh Mint Yogurt & Quinoa

1 pound organic lamb meat, ground

1 cup quinoa, cooked (see recipe below)

1 egg

1 small Spanish onion (or 1⁄2 large), diced small

1 garlic, clove minced

2 tsp. cumin, ground

pinch cayenne pepper

salt if desired

1 cup Greek yogurt 0% fat

2 Tbsp. fresh mint, chopped

1 cup quinoa, dry

2 cups water


Method: Place the dry quinoa into a large fine mesh strainer and rinse with cold water. Place the rinsed quinoa into a small saucepan and cover with 2 cups cold water. Bring the quinoa to a boil and turn down to a low simmer and cook for 15 to 20 minutes. Remove from heat, fluff with a fork and cool before mixing into lamb.

Method for Lamb: In a large bowl combine lamb, quinoa, egg, onion garlic and the spices. Mix thoroughly until the mixture comes together and is smooth. Prepare the lamb burgers by forming them into 4 balls and then flatten down into a patty and place on a sheet pan. Place a large non-stick sauté pan over high heat for 1 minute. Add the patties into the hot pan and brown on each side. Cover and cook on low heat for 10-12 minutes.


In a separate bowl mix together the fresh mint and yogurt and season with salt to taste. To plate the dish place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top with a dollop of yogurt and serve.


Images courtesy of Getty Images for Chipotle


Tiny But Mighty Popcorn & Jo Sno Syrups

Tiny But Mighty. The name says it all. This popcorn may be small in kernel size, but it sure packs the flavor. TBM comes from Shellsburg, Iowa and was founded by Farmer Gene. Dating back to the 1800s, TBM’s heirloom corn seeds were preserved by one family. Fast forward to the 1990s when Farmer Gene was called in as a soil consultant to help grow these special seeds. He became so interested in this corn that he turned it into his life’s passion, and Tiny But Mighty was born.


The corn for Tiny But Mighty Popcorn is unique. First, it grows in one bush with multiple stocks. In fact, a single bush can yield 36-3 inch ears. And you know how hard it is to get popcorn kernels out of your teeth? Well you shouldn’t have that problem with TBM. That’s because when this unique corn pops, it cooks the entire hull, making it easier to chew and digest.


Stop by the Tiny But Mighty Popcorn stand in our Artisans’ Hall on Saturday. Farmer Gene will be there, and he’d love to see you!


And while you’re in the Artisans’ Hall, stop by Jo Snow Syrups and taste Melissa Yen’s recipes! With nine different flavors that are great on anything from ice cream to yogurt to brussel sprouts – these syrups pack some seriously bold flavor. Melissa makes the syrups herself in a 40 gallon skillet she has playfully named “Roz” and would love to share her many unique syrup suggestions with you. Don’t forget to grab a sno-cone and a bottle of syrup to take home.




This is Bestfriends

Picture it. Chicago. The late 1980’s. Two little boys dressed in their best Ghostbusters gear, holding onto their He-Man swords, head into preschool while their moms chat about the goings-on of the day. Do you think these boys had any clue they’d grow up and form a band together? Well, they did and so began the story of Bestfriends.

Separately, Nick and Greg have played in a variety of punk rock bands over the past 10 years. This helped grow their love for live music. It wasn’t until they joined a pop/punk band that they started to love the electronic side of music. They realized they could create a full band mixing their two passions and Bestfriends was born.

You know when you hear a song, and it takes you back to a special place, time, or moment of your life? Your song of the summer. Your song of college. The song that reminds you of high school. That moment seems “So Far Away,” but the minute you hear your special song, you are instantly transported to that time.

This is the kind of music Nick & Greg create. And create is just what they do. Their music is solely their own. They write, compose, produce, and perform every song themselves, focusing on every detail. Each song requires extensive time to craft, but the result is a tune that will get your body moving and transport you to your happy place.

What better place to create great memories than in Lincoln Park on Saturday. Make sure you’re in the park by 12:15 for Bestfriends. We hear they’re going to be sharing a couple new songs. Oh wait, did you hear about the song they just released this week leading up to our Cultivate Festival? If you haven’t heard it yet, check out this exclusive cover of Robyn’s “Hang with Me” before Saturday. 


Cultivate Farmhouse Ale & 5 Rabbit

It started as an idea: Create a Farmhouse Ale for Chipotle’s 20th Anniversary, partner with a local brewery, and serve it up as a limited edition at Cultivate Festival. What better brewery to partner with for a celebration of food, farmers, chefs, artisans, thought leaders, and musicians, than a brewery that celebrates the rich tapestry of Latin American culture and cuisine? 5 Rabbit Cerveceria was an easy fit.


When founder and CEO, Andrés Araya, was creating the recipe for the Cultivate Farmhouse Ale, he put a great deal of thought into how he could adapt a Saison to give it more of a Latin feel. His answer was honey. Honey would dry out the body of the beer while enhancing the flavor.
Honey is often a difficult ingredient to use. The flavor varies by flower, the amount of flowers per bee, the location, the climate, and so on. Andrés and his team chose a co-op near Mexico City, consisting of 42 families. This co-op creates internationally certified fair trade and organic honey. Once the brew team settled on this co-op, the taste testing began. The team blind-tasted eight different honeys and finally settled on the winner: a wildflower honey. When you taste the 5 Rabbit Cultivate Farmhouse Ale, you’ll get a floral, spicy taste with a slight wintergreen character. Delicious.


If so much thought goes into a limited edition beer, what about the rest of the 5 Rabbit line? Well, with a full time crew of five people including Randy Mosher, partner and creative director of the brewery, and Jon J. Hall, brewmaster, the detail is out of this world. They care about the ingredients that go into each batch brewed, up to the point of, for example, hand-peeling over 1000 limes during our visit.




Make sure you check out the special 5 Rabbit Cultivate Farmhouse Ale in our Tasting Hall on Saturday. You won’t be disappointed.


Written, recorded, preformed, engineered, produced, mixed and mastered by Bestfriends. bstfrndsmusic@gmail.com (mailto:bstfrndsmusic@gmail.com) …

We love this cover, and we hope you do too, exclusive for our Chicago Cultivate Festival