A group of celebrity chefs will be taking over Chicago's Waveland Park this weekend for the second annual Chill and Grill Festival.

The event, sponsored by Better Home And Gardens and Weber, will feature headlining chefs including Guy Fieri, Domenica Catelli, Stephanie Izard, Jamie Purviance, the Hearty Boys and more -- all preparing some of their best grill-centric recipes during live demonstrations and seminars.

(Scroll down to check out four recipes that will be among those demonstrated at the festival.)

The event will also feature tastings with local restaurants including Hot Chocolate, Mercat a la Planxa, GT Fish & Oyster, Nacional 27 and more. A kids' corner at the event will provide entertainment for any mini-foodies on hand.

Admission to the festival is free, but tastings and classes come at an extra charge via tasting cards that can either be purchased in advance for $12 on the festival's website or for $15 at the event.

The Chill and Grill Festival will be held from 11 a.m.-6 p.m. June 9 and noon-5 p.m. on June 10 at Waveland Park, 3580 N. Recreation Dr.

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  • Jamie Purviance's 'Best-On-The-Block' Baby Back Ribs

    <strong>INGREDIENTS:</strong> <br> Rub: 2 tablespoons kosher salt, 1 tablespoon smoked paprika, 1 tablespoon granulated garlic, 1 tablespoon pure chile powder, 2 teaspoons mustard powder, 2 teaspoons dried thyme, 1 teaspoon ground cumin, 1 teaspoon celery seed, 1 teaspoon ground black pepper <br> 4 racks baby back ribs, each 2½ to 3 pounds , 4 large handfuls hickory wood chips, soaked in water for at least 30 minutes <br> Sauce: 4 slices bacon, 1 cup ketchup, 1/2 cup unsweetened apple juice, 1/4 cup cider vinegar, 1 tablespoon molasses, 2 teaspoons Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, Hot pepper sauce (optional) <br> Mop: 1/2 cup unsweetened apple juice, 1 tablespoon cider vinegar <br><br> <strong>DIRECTIONS:</strong> <br> 1. In a small bowl mix the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the racks evenly with the rub. Arrange the racks in the rib rack, standing each rack up and facing in the same direction. Let the racks stand at room temperature for 30 minutes to 1 hour before cooking. <br> 2. Prepare the grill for indirect cooking over low heat (300° to 350°F). <br> 3. Brush the cooking grates clean. Drain and add two handfuls of the wood chips to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the racks over indirect low heat, with the lid closed, for 1 hour. Maintain the temperature of the grill between 300° and 350°F. <br> 4. In a medium skillet over low heat, cook the bacon until brown and crispy, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat the bacon whenever you like, but reserve the bacon fat in the skillet and let it cool to room temperature. In a medium saucepan combine all the remaining sauce ingredients, except the hot pepper sauce. Add 3 tablespoons of the bacon fat, whisk until smooth, and cook over low heat for about 5 minutes. If you like a spicy sauce, season with hot pepper sauce. Remove the saucepan from the heat. <br> 5. In a small spray bottle or bowl combine the mop ingredients. After the first hour of cooking, drain and add the remaining wood chips to the smoker box. Lightly spray or brush the racks with the mop, particularly the areas that are looking a little dry. Close the lid and cook for a second hour. Maintain the temperature of the grill between 300° and 350°F. <br> 6. After the second hour of cooking, lightly spray or brush the racks with the mop, particularly the areas that are looking a little dry. If any racks are cooking faster than the others or look much darker, swap their positions for even cooking. Cook for another 30 minutes or so. <br> 7. After 2½ hours, the meat will shrink back from most of the bones by ¼ inch or more. If it has not, continue to cook until it does. Then remove the racks in the rib rack from the grill. Close the lid of the grill to maintain the heat. Remove the racks from the rib rack and lightly brush each rack on both sides with some of the sauce. <br> 8. Return the racks to the grill over indirect low heat. At this point you can pile all the racks on top of one another or stack the racks two to a pile. Continue to cook over indirect low heat, with the lid closed, until tender and succulent, 15 to 30 minutes. They are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears easily. If the meat does not tear easily, continue to cook until it does. Just before serving, lightly brush the racks with sauce again. Cut the racks into individual ribs and serve warm. <br><br> <em>Ideal grill: gas, Smoke intensity: moderate, Prep time: 30 minutes, Cooking time: about 3 hours, Special equipment: rib rack, small spray bottle, Serves: 6 to 8</em>

  • Jamie Purviance's Championship Spareribs with Sweet Apple Barbecue Sauce

    <strong>INGREDIENTS:</strong> <br> Rub: 3 tablespoons kosher salt, 2 tablespoons ancho chile powder, 2 tablespoons packed light brown sugar, 2 tablespoons granulated garlic, 1 tablespoon ground cumin, 2 teaspoons ground black pepper, 4 racks spareribs, each 2 1/2 to 3 1/2 pounds , 3/4 cup unsweetened apple juice, 1/4 cup cider vinegar, 5 fist-sized hickory wood chunks <br> Sauce: 2 cups ketchup, 1/2 cup unsweetened apple juice, 1/4 cup cider vinegar, 1/4 cup yellow mustard, 2 tablespoons molasses, 2 tablespoons Worcestershire sauce, 1 teaspoon granulated garlic, 1/4 teaspoon chipotle chile powder <br><br> <strong>DIRECTIONS:</strong> <br> 1. Prepare the smoker for indirect cooking with very low heat (225° to 250°F). <br> 2. In a medium bowl mix the rub ingredients. Put the spareribs, meaty side up, on a cutting board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the spareribs all over with the rub, putting more of the rub on the meaty sides than on the bone sides. <br> 3. In a small spray bottle combine 3/4 cup apple juice and ¼ cup cider vinegar. <br> 4. Brush the cooking grate clean. Add two of the wood chunks to the charcoal. Smoke the spareribs, bone side down, over indirect very low heat, with the lid closed, until the meat has shrunk back from the bones at least 1/2 inch, 4 to 5 hours. After each hour, add more lit briquettes as necessary to maintain the heat, add one more wood chunk to the charcoal (until they are gone), and spray the ribs on both sides with the apple juice mixture. Meanwhile, make the sauce. <br> 5. In a medium saucepan over medium heat, combine the sauce ingredients and bring to a simmer. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally. <br> 6. When the spareribs are done, remove them from the smoker. Brush the racks on both sides with the sauce and wrap each rack in heavy-duty aluminum foil. Return the foil-wrapped racks to the smoker, stacking them on the top cooking grate. Continue to cook over indirect very low heat, with the lid closed, until the meat is tender enough to tear with your fingers, 45 minutes to 1 hour. Remove the spareribs from the smoker and lightly brush the racks on both sides with sauce again. Cut the racks into individual ribs. Serve warm with the remaining sauce on the side. <br><br> <em>Ideal grill: smoker, Smoke intensity: strong, Prep time: 45 minutes, Cooking time: 4 3/4 to 6 hours, Special equipment: small spray bottle, Serves: 8</em>

  • Gale Gand's Grilled Asparagus with Fried Eggs & Parmesan

    <strong>INGREDIENTS:</strong> <br> 2 pounds asparagus spears (about 40), 1 tablespoon olive oil, 1 clove garlic, minced, Salt and ground black pepper, 2 teaspoons butter, 8 eggs, Coarsely grated fresh Parmesan cheese <br><br> <strong>DIRECTIONS:</strong> <br> 1. Snap off and discard woody bases from asparagus. In a large bowl toss asparagus with olive oil, garlic, and salt and pepper to taste. Rub oil onto asparagus spears to coat evenly. <br> 2. Grill asparagus, covered, directly over medium-hot coals for 5 minutes, turning once. <br> 3. Meanwhile, heat a 12-inch skillet over medium heat. Add butter and wait until it foams. Add eggs to hot butter; sprinkle with salt and pepper. Reduce heat to low. Cook eggs for 3 to 4 minutes or until whites are completely set and yolks begin to thicken. Divide asparagus among four plates. Place two eggs on each mound of asparagus. Sprinkle with Parmesan cheese. <br><br> <em>Start to finish 25 minutes.</em>

  • Domenica Catelli's Rosemary Strawberry Shortcake Pizza

    <strong>INGREDIENTS:</strong> <br> 1 Quart Strawberries, rinsed, then halved or quartered (4 cups), 1/4 cup honey or agave nectar, 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 Tbsp. chopped fresh rosemary or thyme (optional), 4 1/2 tsp. baking powder, 3/4 tsp. salt, 1/2 cup cold unsalted butter cut in small pieces, 1 3/4 cups whipping cream, 1 egg white, lightly beaten, 2 Tbsp. sugar, Sweetened whipped cream <br><br> <strong>DIRECTIONS:</strong> <br> 1. Preheat oven to 4008*F. In large bowl, combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake. <br> 2. For shortcake, in food processor combine flour, 1/4 cup sugar, rosemary, baking powder, and salt; pulse to mix (Or whisk together in large bowl.) Add butter to flour mixture; pulse several times. (Or cut in butter with pastry blender or two knives.) While pulsing, add cream, pulsing until dough begins to come together. (Or make a well in center of flour mixture. Pour cream into well. Mix with fork until dough is evenly moistened.) <br> 3. Turn out dough in lightly floured surface. Knead quickly. Roll dough to 9x13 -inch rectangle (1/2-inch thickness). Transfer dough to large parchment-lined baking sheet. With sharp knife, score dough (cutting not quite through) in 1 1/2-inch squares. Brush dough with egg white; sprinkle with 2 Tbsp. sugar. Bake 22 to 26 minutes or until golden brown. <br> 4. Transfer shortcake and parchment to wooden board or platter. Spoon strawberries on shortcake. Drizzle with juices. Serve in tumblers or bowls with whipped cream. Makes 15 (2-square) servings, plus leftovers. <br><br> Grill Option: On charcoal grill large enough to accommodate large skillet placed in center of grill rack, arrange medium-hot coals around perimeter of grill (for indirect cooking). Prepare shortcakes as directed. After kneading, pat dough into generously buttered 12-inch cast iron skillet. Test for medium heat above center of grill. Place skillet in center of grill (not over coals). Cover and grill 25 to 30 minutes, until set in center. Remove from grill; let stand 10 minutes. Cut in wedges. Serve with strawberries and whipped cream. <br><br> <em>Prep: 30 min. Bake: 22 min. Oven: 400*F</em>

  • How to Cook Grilled Fruit

    This video will show how to grill an amazing selection of backyard treats.