Weekend Planner: Stan's Donuts & Coffee Celebrates Founder's Birthday, Salero Turns One, Frontier's Oyster Shucking Contest
Stan's Donuts & Coffee Celebrates Founder's Birthday
It's all about the restaurant birthdays this weekend, starting with the 86th birthday celebration for the namesake behind Stan's Donuts & Coffee. In honor of Stan Berman's birthday on August 22, the donut shop will offer signature glazed donuts for 86 cents from open to close. Plus, the first 100 customers to arrive at either store will receive a special edition Stan's Donuts & Coffee T-shirt.
Salero's First Birthday
In other birthday news, Salero is commemorating its first year in business in the West Loop the best way it knows how: with cake. Available for guests dining during lunch service, between 11:30 a.m. and 2:00 p.m., Salero will dole out complimentary birthday cake. Courtesy of pastry chef Amber Sullivan and executive chef Ashlee Aubin, the cake is their version of a pastel vasco, a Spanish Basque cake. Their take will be made with peaches from Mick Klug Farm and pistachio ice cream.
Frontier's Annual Oyster Shucking Contest
It's that time of year! Frontier marks its 5th Annual Supreme Mother Shucker Oyster Shucking Contest on August 23. The seafood shindig kicks off at noon with a shrimp boil until 3:00 p.m. For $25 per person, guests can partake in an all-you-can-eat Louisiana shrimp boil outfitted with Andouille, potatoes, corn, and onions. Tickets for the shrimp boil are available on Frontier's website. Following the shrimp boil from 3:00 p.m. until 6:00 p.m. is the bivalve throw down, sponsored by Supreme Lobster. This year's contest features chefs from all over Chicago, including GT Fish & Oyster, Shaw's Crab House, Kinmont, Presidio, Sink|Swim, Tavern on Rush, Rural Society, and beyond. Hosted by Elliot Bambrough from WGN TV Chicago's Best, the event will include guest judges such as Daniel Gerzina of Eater, Sarah Freeman of Zagat, and Kat Levitt of A Girl & Her Food. Doors open at 3:00 p.m. and the shucking begins at 4:00 p.m., including four rounds of head-to-head "combat" between chefs. The winner receives a $1,000 cash prize and the runner up gets a whole pig dinner for up to 15 people at Frontier.
- Matt Kirouac