Downstate Illinois' Chef Niall Campbell Brings Rural Illinois to the Windy City on Bon Appetit Culinary Stage at Chicago Gourmet
Firefly Grill, one of only a handful of restaurants outside of Chicago to be invited to participate, returns to Chicago Gourmet. This year Chef Niall Campbell has been asked to discuss and speak on "Know your Food: Farm to Table"

ST. LOUIS, MO, September 22, 2011 /24-7PressRelease/ -- Chef Niall Campbell will be presenting a live cooking demonstration at the upcoming 2011 Chicago Gourmet fair. Campbell will take the Bon Appetit Culinary Stage at 3 p.m. on Sunday, September 25 to present "Know Your Food: Farm to Plate".

Campbell's is one of just 23 demonstrations throughout the three-day event, and he joins the ranks of well-known celebrity chefs like Rick Bayless, Frontera Grill; Ted Allen, Food and Wine Ambassador for Robert Mondavi Private Selection; and Kevin Hickey from the Four Seasons Hotel, along with celebrity presenters from Bon Appetit magazine and Bravo TV's Top Chef Masters.

The firefly grill has also been invited to return as a participating restaurant for 2011. Located in rural Effingham, Illinois, Firefly is just one of a handful of restaurants outside of the city of Chicago invited to participate in this event. As a guest chef, Niall will serve a Reconstructed Farm Raised Egg filled with sweet corn custard and served on a complementary John Boos & Co. butcher block square which guests can take home with them. Chef Niall's tasting will be on Sunday September 25 from 12:00 - 2:00 p.m.

One of the nation's most anticipated culinary events, Chicago Gourmet celebrates the City of Chicago's finest food and wine. Held in Millennium Park beginning on Friday, September 23 and running through Sunday, September 25, the event showcases over 100 of Chicago's finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers and premium breweries from around the world.

Blending flavors, textures and foods, the Firefly serves "American" cuisine with a twist - a globally-infused menu based on Chef Campbell's world travel and experiences. The menu changes daily and is largely based on what is fresh and in-season, with produce grown in their large garden bordering the restaurant. Other produce, as well as lamb, elk, poultry and pork, is sourced from local farmers to insure quality and reduce fossil fuel emissions used during transportation.

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