News & Features

Chicago's "Food Revolution"

April 10 2013 - 9:00 AM

In a world overly infatuated with glamorized reality shows like Top Chef, it’s refreshing to see a couple of chefs take an honest look at restaurant culture. That’s what Cleetus Friedman of Fountainhead and Rick Gresh of David Burke’s Primehouse are setting out to do with Food Revolution Chicago, a new show that delves into the local restaurant world and explores what makes it tick. The revolution symbolizes the show’s goals for generating global awareness for every aspect of the Chicago food scene. Friedman and Gresh are hellbent on showing people what’s happening in every nook and cranny of Chicago’s restaurant landscape, no matter how unglamorous.

What makes Chicago one of the greatest food cities on the planet? Hint: it’s not deep-dish pizza. The culinary duo are out to answer that question through interviews, adventures, demonstrations, and more. With so much happening in Chicago, and as the city’s international food presence continues to grow, Food Revolution Chicago celebrates the city by demonstrating what makes the restaurant scene so first-rate and un-Second City-like. In particular, they’ll uncover new products, techniques, and purveyors that contribute to Chicago’s A-plus culinary reputation.

Gresh and Friedman are working with Fiaba Productions to create short video snippets, which they’ll string together to make full-length episodes. By curating a digital show, Food Revolution Chicago immediately stands out from the sea of other food shows, which tend to blur together into one amorphous blob.

The show is also putting a lot of effort into its social media community, engaging their followers and fans by inviting them to literally follow along as they film. As the show creates content, they’ll invite followers to join them as they film and offer incentives through sponsors and partners.

Food Revolution Chicago can be viewed at The first episodes are set to air in May. Follow along on Facebook and Twitter to keep abreast of new episodes. Viva la (food) revolución!