Chef Devon Quinn joins Sean Lewis with WGN Chicago Weekend Morning News to prepare eden’s popular gluten-free quinoa pancakes. Click to see the full interview.
Here’s something you don’t hear very often: a COVID-era restaurant closure with a happy ending. So it is with Eden, the passion project of events magnate Jodi Fyfe of The Paramount Group and partner/chief culinary officer Devon Quinn. At its pre-pandemic peak, the beloved West Loop restaurant lived up to its name: an inviting oasis of green—as in uberfresh, toothsome seasonal fare, much of it utilizing produce from the on-site greenhouse Quinn built himself, plus local ingredients from farmers and purveyors—along gritty Lake Street.
Chief Culinary Officer Devon Quinn joined Chicago’s very own WGN9 segment with one of the most lush, green and colorful kitchen setups the channel had ever seen. Chef Devon spoke to the importance of providing the freshest ingredients possible, touching on the new, on-site greenhouse and the value in buying from local farmers, all while preparing Eden’s Cashew Crunch Sesame Salad with both chicken and salmon.
Thank you Condé Nast Traveler! Eden named as one of the Top Brunches in Chicago: Don’t forget to book your reservation for brunch this weekend. At Eden, fresh, local, and sustainable fare is the focus, an approach that chef Devon Quinn accomplishes with the help of an onsite greenhouse, which stocks everything from arugula and [...]