philosophy

 

relish aims to effectively change the food industry by redefining the learning, working, and dining experience. We believe in fair exchanges, and paying for the real cost of our food, from the farmers' soil to diners' plates.

 

Sourcing

We consciously cook with seasonal, local, organic ingredients. It's our priority to serve the best produce and meat the Midwest has to offer, and respect the earth while doing so.

 

Some farms, vendors, markets we often work with are:

C & D Family Farms - Knox, IN

Chicago Indoor Garden - Chicago, IL

Chicago Patchwork Farms - Chicago, IL

Fat Blossom Farm - Allegan, MI

Odd Produce Inc. - Chicago, IL

Phoenix Bean - Chicago, IL

Some Honey - New Lisbon, WI

Triple S Farms - Stewardson, IL

True Nature Foods - Chicago, IL

 

Learning

The relish kitchen is a communal space, and menus are harmonious contributions from all the chefs with a South East Asian overtone. It is a space where everyone brings forth what they understand about cooking, and learn through practicing and executing their ideas. Every dish tells a story of our journeys, and our interpretation of food.

 

Working

In mainstream food culture, we have come to know the food industry as a place where only the strongest survive due to the long hours, low pay, and the physically demanding nature of food jobs. We counter that by working within our means, and finding creative ways to use what we've got. We limit the number of dishes to maintain the sustainability in all aspects, affordability of dinners, as well as the quality of ingredients.