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.
Featured alongside numerous Chicago culinary gems, eden earns a spot in TimeOut Chicago’s roundup of “the 90 best restaurants in Chicago you have to try”
Chef Devon joined Amy Rutledge and Tonya Francisco in the Studio 41 kitchen on WGN-TV Daytime Chicago to demonstrate how to make Nichol’s Farm BBQ Cauliflower while discussing the importance of using high-quality ingredients and seasonal flavors.
Together, with other chefs and restaurants in Chicago, we are raising funds to help get Jerry the resources he needs to remediate his land to help him and his farm thrive in the future.
Sustainability has become a major priority for many restaurants in the industry and Eden is no exception. From composting 100% of its compostable items to growing its own food, Eden is one of the leaders in sustainable practices.
The restaurant industry has a significant impact on the environment, with energy and water consumption, food waste, and carbon emissions being significant contributors to the industry’s environmental footprint. At eden, it’s our responsibility to react to this situation, do our part to reduce our impact, and set the tone for other businesses to follow.
The greenhouse, Eden’s in-house sustainability expert, commitment to composting, sourcing locally, and donating food surplus, makes this a one-of-a-kind establishment in the city.