It is probably safe to say that most of the regulars at Burrito Beach Mexican Grill (average price of dinner, $7) are not regulars at Paul Kahan’s Blackbird (average price of dinner, $47) or Priscila Satkoff’s Salpicon ($36).
But swankville meets burritoville next month, when six of Chicago’s most highly regarded chefs donate their time, and their burrito creations, to the menu at the Chicago-area fast-food chain.
“We thought, ‘Wouldn’t it be fun if we could see what some of the great chefs of Chicago would do if we gave them carte blanche to create a burrito for us?’ said Gregory Schulson, president of Burrito Beach. “We get to showcase some of the best restaurants in the city, and they’re helping us raise money for charity.”
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The Celebrity Chef Burritos campaign will donate a portion of the proceeds to the Greater Chicago Food Depository.
Each month will spotlight a different chef. Their creations are a bit of a departure from such popular Burrito Beach offerings like Backyard BBQ Chicken and Black Bean and Red Rice Rave.
For instance, the Bangkok chicken “Spring-rrito” by Shawn McClain of Spring sets the tone in July with grilled chicken marinated in red Thai sauce, cellophane noodles, lettuce, cucumber, basil, mint, cilantro and green onions in a flour tortilla.
In August, it’s Michael Foley and Fred Ramos with the Printer’s Row BBQ pulled pork burrito; September, John Coletta’s chili salmon burrito; October, Sat-koff’s Salpicon tilapia Yucateco burrito; November, Kahan’s Blackbird spicy steak and red chili burrito, and December, Jimmy Bannos’ Heaven on Seven chicken Creole burrito.
Because of this project, many of the chefs–masters of complex sauces and the like–can now add burrito rolling to their resume. That includes Satkoff, chef and co-owner of the Mexican restaurant Salpicon.
“Believe it or not, I’ve never had a burrito in my life,” Satkoff said. “I’ve never rolled up a burrito in my life.”
“It really shocked me, frankly,” Schulson deadpanned.
Burritos are an American creation, Satkoff said. “I was born and raised in Mexico City, and we did not have burritos there.”
But like her other burrito-challenged colleagues, she rose to the occasion. Her Yucatan-inspired burrito stars fresh tilapia in achiote marinade.
“It was so much fun,” Satkoff said. “I’m very excited about the whole thing because it’s going to be for a very good cause.”
Asked if burritos will now show up on her own restaurant’s menu, Satkoff laughed, followed by a firm “No. I don’t think so.”
The chef burritos will cost $5 to $6. They will be served at all Burrito Beach locations: 19 S. La Salle St., 195 N. Dearborn St., 500 W. Madison St. (Citicorp Center), 210 S. Canal St. (Union Station) and O’Hare Airport’s Terminal 3.