First-Ever 'Speed Rack' Comes To Chicago

Mea Leech (left) of The Drawing Room and Debbi Peek (Balena, The Bristol) are part of a national cocktail competition featuring only top female bartenders.

Well, this is a first.

The Drawing Room's Charles Joly will serve as the head barback for a pretty high-profile event happening soon at Bottom Lounge.

That's because Speed Rack is a national cocktail competition featuring only top female bartenders, who'll go head to head in timed challenges. It's the first competition to highlight the up-and-coming generation of women in the spirits industry.

This is Chicago's first year participating, and the list of contenders runs deep. It's certain to be one hell of a competition, and proceeds benefit breast cancer research and prevention. The Chicago winner gets $500 and the chance to compete in the New York finals on May 17.

The event takes place 3-7pm March 18, and the $25 ticket includes unlimited spiked punch and appetizers from Zapatista.

Here's the impressive list of participants:

Swing Into Spring’s Best 'Culinary' Cocktails

Nellcôte is one of several spots this spring embracing the "culinary" cocktail trend. (Photo: Nellcôte)

West Loop newcomer Nellcôte calls its creations "kitchen cocktails," while after-work favorite Fleming's recently introduced "couture cocktails" like the Mad Milagro Margarita to the menu.

Yeah, they're fancy and fabulous, and lucky for you, they don't all come with a high price tag.

To find out the latest in cocktail trends, see my latest story at DiningChicago.com.

The Pump Room Appoints New Exec Chef

The Pump Room's dining room. (Photo: The Pump Room)

There's been a little chef shuffling over at The Pump Room this week.

Apparently, Executive Sous Chef Moosah Reaume's replacing Bradford Phillips as executive chef. And, according to owner Ian Schrager in a press release just sent out, nothing will really change.

His statement indicates that no matter who "runs" the kitchen, The Pump Room's cuisine will always be Jean Georges Vongerichten-focused:

Russell Kook Lands at Chicago Cut Steakhouse

Hell's Kitchen runner-up and former Florentine chef Russell Kook is on to his next big adventure.

312DD just found out that he just landed at Chicago Cut Steakhouse, where he'll serve as executive chef.

Going Gaga Over Bayless . . .

Lady Gaga and Chef Rick Bayless (Photo via Rick Bayless)

Pop star Lady Gaga dropped by Frontera Grill over the weekend, and apparently knows her stuff when it comes to food.

Rick Bayless tweeted:

Notes From: 'Keepin' It Classy' Crawl

Lucky participants, who came out for Google Chicago/312 Dining Diva's first-ever 'Keepin' It Classy Crawl,' chilling out in Tru's gorgeous cocktail lounge. (Photos: 312 Dining Diva)

• Google Places teamed up with 312 Dining Diva and Uber car service for the first-ever Keepin' It Classy Crawl on Saturday.

• Through a contest, 12 guests won seats on the "underground" drinking-and-dining tour, which took them to three upscale hot spots in the city. They had no idea where they were going until they arrived at each destination.

The DEFINITIVE Lenten Fried Fish Survival Guide

Honey 1 BBQ's fried perch. (Photo via Serious Eats Chicago)

We can always count on Serious Eats Chicago.

This time those guys came up with the definitive Lenten Fried Fish Survival Guide, so before you indulge, make sure you check them out for "the rules" on the fish fry, plus tips on making the absolute best tartar sauce and their top picks for restaurants to chow down.

Honey 1 BBQ, BIG & little's and Calumet Fisheries made the cut.

All I have to say is Bravo!

Lillie's Q Signature Wrap on Falafill's Menu

Lillie's Q chef/owner Charlie McKenna created this signature wrap for Falafill that's available during March. (Photo: Jamco Creative)

March Falafill roared in like a lion with the ferocious new signature wrap by guest chef Charlie McKenna of Lillie's Q.

His bad-ass offering consists of a Southern-focused, black-eyed pea falafel filled with fried collard greens, coleslaw tossed in the Lillie's Q Ivory Sauce, sautéed onions and tomatos. As with each chef participating in Falafill's monthly program, a portion of the proceeds from each wrap sold benefits McKenna's favorite charity.