Chipotle Mexican Grill founder, Chef and co-CEO Steve Ells (WSJ Magazine "Innovator of the Year" award winner), along with chef Nate Appleman (James Beard Foundation Rising Star Chef), gave an intense, 45-minute demonstration of some of the Chipotle's famous dishes this weekend.
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Guests enjoyed samples of the Chipotle braised pork tacos smothered with a spicy tomato salsa, guacamole, covered with shredded cheese and topped with a dollop of sour cream that was eagerly washed down with Chipotle's premium margaritas and Paloma cocktails.
Chipotle Mexican Grill expects to use more than ten million pounds of produce from local farms this year."Our commitment to serving food made with better ingredients from more sustainable sources is one of the key drivers of our business. While sourcing produce locally can be difficult, particularly in regions with short growing seasons, we continue to find like-minded suppliers to allow us to serve this better food. Not only is local produce fresher and better tasting, but it also helps support the environment and regional farming communities around the country" said Ells.
Hundreds of guests gulped wondrous liquids produced by many countries. After the demo Ells and Appleman strolled over to the Chipotle tent to watch everyone get hefty portions of their braised combos yummies and wind down with DJ Chris V's catchy tunes.