Cluck ‘N Bubble brings fried chicken, champagne and Chicago chefs together

Chicago’s love affair with fried chicken is getting a bubbly upgrade. The Banchet Awards will host its inaugural Cluck ‘N Bubble, a fried chicken and Champagne celebration bringing together nine of Chicago’s top chefs for an afternoon of food, fun and friendly competition on Sunday, Aug. 23, from noon to 4 p.m. at The Alston, 750 N. State St.

The first-ever event outside The Banchet Awards’ annual ceremony, Cluck ‘N Bubble will have guests sampling fried chicken creations from some of the city’s best-known culinary names before voting for the inaugural Cluck ‘N Bubble Fried Chicken Champion.

“Fried chicken and Champagne is one of the culinary world’s great unexpected pairings,” said Michael Muser, executive director of The Banchet Awards. “It is humble meets high style, and somehow it works perfectly.”

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Taking part in the competition are Henry Cai of 3 LP/Fat Head Chicken; Christine Cikowski, Josh Kulp and Cam Waron of Honey Butter Fried Chicken; Lawrence Letrero of Bayan Ko/Bayan Ko Diner; Andrew Lim of Sir Chicken, Perilla Fare, Perilla Steakhouse and Noriko Handroll Bar; Ethan Lim of Hermosa; Charmaine Rickette of Uncle Remus Saucy Fried Chicken; Art Smith of Chef Art Smith’s Reunion Navy Pier and Blue Door Kitchen & Garden; Jenner Tomaska of The Alston, Esmé and Petite Edith; and Lee Wolen of GG’s Chicken Shop, Alla Vita, Boka and Zarella Pizzeria & Taverna.

Each chef will put a personal spin on the classic dish, with chicken provided by SYSCO and 100% natural beef tallow cooking oil from South Chicago Packing. Southern Glazer’s Wine & Spirits will keep the Champagne flowing with sparkling selections from Italy, Spain, France and the United States, including Ferrari Trento, Segura Viudas, G.H. Mumm and Roederer Estate.

The afternoon will have a playful, farm-inspired feel, complete with music, games and plenty of opportunities to eat, drink and mingle. S. Pellegrino and Acqua Panna will provide still and sparkling water.

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VIP ticket holders will have access to The Hen House, an exclusive lounge featuring pours of Perrier-Jouët, Louis Roederer, Pol Roger and Henriot, along with an elevated spread from Mariano’s featuring sushi, cheese platters, chicken tenders and other bites. Caviar and truffles from The Alston will add an extra touch of decadence.

Tickets are $150 for general admission and $250 for VIP. Guests must be 21 or older. Tickets are available at thebanchetawards.com.

Cluck ‘N Bubble also kicks off a milestone season for The Banchet Awards, which will celebrate its 25th anniversary in January 2027. Proceeds from the event will support the organization’s efforts to recognize Chicago’s restaurant community and develop future programs focused on mentorship, education and job training in the culinary arts.

With fried chicken, Champagne and some of Chicago’s most talented chefs under one roof, Cluck ‘N Bubble promises to be one deliciously unconventional way to spend a Sunday afternoon.