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.
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 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.
Chef Devon Quinn is featured by WTTW for growing his own ingredients for his restaurant, Eden. In the article, he speaks to the importance of specific plants, such as Esmee arugula or the eight year-old fig tree growing in his greenhouse, touching on their value and unique qualities in relation to the dishes they appear in. An emphasis is also placed on the seasonality of the dishes and their produce-focused nature. With an on-site greenhouse and a variety of locally-sourced ingredients, Eden is as fresh as it gets.
This mushroom risotto from the Avondale restaurant Eden is packed full of herbal flavor, thanks to the many varieties of fresh herbs that Chef Devon Quinn grows for the restaurant in a nearby greenhouse. He might eventually grow the mushrooms himself, too: he told WTTW Food he wants to add a mushroom growing facility. Currently, he’s sourcing the mushrooms from Jacobson’s Farm in Antioch, Illinois.