Chicago Gourmet kicks off with inaugural experience- dinner on the NASCAR racetrack on July 2!
This summer, Chicago Gourmet invites guests to its first-ever Dinner on the NASCAR Track—a historic, trackside five-course Italian dinner in Chicago served directly on the start/finish line of the NASCAR Chicago Street Course in Grant Park, Chicago, combining high-speed thrills with a luxurious fine dining experience in Chicago.
Participating chefs include Joe Frillman (Daisies), Steve Maak (Levy Restaurants), Leigh Omilinsky (Daisies), and Tony Priolo (Piccolo Sogno)—each contributing their expertise to the collaborative menu. The evening will be emceed by Catherine De Orio (Casa De Orio), guiding guests through each course with charm and flair.
Guests will enjoy authentic Italian cuisine featuring seasonal ingredients, artisanal pasta, and innovative presentation, all expertly matched with premium wine pairings for a dinner that appeals to both foodies and motorsports fans. This marks the first time ever such an upscale dining event has taken place on the NASCAR raceway, making it truly historic.
Date: Wednesday, July 2, 2025
Time: 6 PM – 9 PM
Location: Start/Finish Line, NASCAR Chicago Street Course, Grant Park, Chicago
As part of Chicago Gourmet’s Culinary World Series, this event highlights unique gastronomic experiences in Chicago—capturing the perfect fusion of speed, sophistication, and city pride.
Imagine yourself enjoying authentic Italian cuisine on the historic NASCAR track—this is your chance to experience a night like no other.
Picture the thrill of motorsports combined with the sophistication of a five-course, chef-driven dinner—ready to reserve your seat?
Reserve your seat now for Dinner on the NASCAR Track.
A portion of the proceeds of this and all Chicago Gourmet events benefits the Illinois Restaurant Association Educational Foundation (IRAEF). The IRAEF is a non-profit organization 501(c)(3) dedicated to building and promoting the health and prosperity of the restaurant industry by investing in our youth and our workforce.
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