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The Evolved Network's Placemats With Purpose: Coloring Creativity
- Bob Benenson
- 1 day ago
- 4 min read
Using Crayons to Expand Kids' Minds Instead of Just Keeping Them Quiet
Local Food Forum has been promoting The Evolved Network's event this Saturday (July 25), which combines a live version of founder Chef Sebastian White's podcast with a picnic that includes delicious tastes from some of the Chicago region's top chefs. The event takes place from 2 p.m. to 4:15 p.m. at Just Roots urban farm in the Bronzeville community on Chicago's South Side, and you'll find more information below.
The Evolved Network provides underprivileged young people with food education, cooking lessons and life skills. I recently attended an event that underscores the creativity that Sebastian employs in making connections with his students.
The event — held at Chef Paul Kahan's Big Star restaurant in the Wicker Park neighborhood — focused on the organization's Placemats with Purpose concept, created in partnership with Chef Sarah Stegner, Lurie's Children's Hospital and Boelter Foodservice Design.
It has been common over many years for restaurants to provide children with placemats that have games and coloring exercises to help keep them from getting restless.
But Sebastian's placemats — as you can see from the above image of the 2026 version — take the concept a big step further, providing a fun and vivid way for kids to learn about different produce items... and even design their own creations utilizing the blank plate and recipe space in the design.
Titled "A Young Chef's Journal," the design encourages children to imagine they are chefs and use at least two of the produce items (all available locally) in their recipes. It asks the children to convey the color, texture and flavor they intend their dishes to have.
As a guide, each of the produce items is blank with a border that depicts its typical color.
In his brief speech during the event, Sebastian explained how the placemat concept fits with one of his driving principles: providing choices for young people who are growing up in challenging circumstances that provide them with limited options:
Seasonality to me is an appreciation for what you have, seeing the beauty in what you have, seeing the infinite possibilities. There's so much more if we look at it that way, and that's what we're trying to do. We're trying to show the infinite possibilities for kids...
I think we have to promote the message that food is so much deeper than just what's healthy or what just tastes good... The point of this is about truly exploring creativity, connection, thinking about, "Hey, this is all I have right now. How do I make this beautiful?"...
That's a really special message that often gets lost with us as people, and so I hope that this recreates that. I hope that it creates hope. I hope that kids see the freedom in this experience, even with the instructions... And that's the beauty of stuff like this, and that's what we hope to create.
Sebastian is a self-taught chef who has benefited greatly from the support and mentorship of leaders in Chicago's philanthropic community leaders, a number of who attended the placemat event.
Sarah Stegner of Prairie Grass Cafe in north suburban Northbrook learned about Sebastian's work early on and became his leading advocate, introducing him to many others in Chicago's chef and local food community.
From left, Chicago chefs Arshiya Farheen of Verzênay Patisserie, Tigist Reda of Demera Ethiopian Restaurant, and Sandra Schilling Holl of Floriole Cafe & Bakery.
Amanda Puck, vice president of communications and brand development at the Mariano's and Roundy's supermarket chains, and Paul Virant, a local farm-to-table pioneer who owns Gaijin in Chicago's West Loop and two outstanding restaurants in the western suburbs: Petite Vie Brasserie in Western Springs and Vistro Prime in Hinsdale.
Several chefs allied with The Evolved Network created an amazing menu for the lunch event. The dishes, which utilized local seasonal ingredients, are described below.
But first, a reminder to register for Saturday's event:
Since 2022, Sebastian has frequently held events to promote his non-profit. There are two certainties: 1) There will be inspiring and impactful dialogue, and 2) there will be great food from leading chefs who rally to support his efforts.
The next of these events is unique: A live presentation of Sebastian's podcast titled By Accident, Choice, or Grace, combined with an urban farm picnic prepared by an awesome lineup of chefs.
The event will take place at Just Roots Farm at 2926 S. Wabash Ave. (in Chicago's Bronzeville neighborhood) on Saturday. The event will run from 2 to 4:15 p.m. It will also include a VIP champagne tour of the farm running from 1:30 to 2 and opportunities for general admission attendees to explore the beautiful half acre, which should be replete with peak season summer crops on the day of the event.
According to The Evolved Network, "Every episode of By Accident, Choice, or Grace explores the relationships, experiences, and moments that shape the way we care for one another. This live conversation brings together chefs, educators, growers, and community leaders whose work offers different perspectives on food, care, community, and belonging."
Now, back to that menu from the Placemats with Purpose event:
Oyster Chowder, Nichols Farm and Orchard Potatoes, Shellfish Broth, Creole Seasoning and Sherry (Chef Darnell Reed, Luella's Southern Kitchen)
Sauteed Nichols Farm and Orchard Swiss Chard, Onion, Garlic, Ginger, Cardamom, Ethiopian Nichols Farm and Orchard Heirloom Tomato Salad, Berbere (Chef Tigist Reda, Demera)
Mick Klug Farms Purple Asparagus, Parma Prosciutto, Mustard Sauce (Chef Sarah Stegner, Prairie Grass Cafe)
Morita Chile Biscuit, Smoked Salmon Roe, Three Sisters Garden Pea Shoots, Radish, Salsa Macha, Chive Butter (Chef Sebastian White, The Evolved Network)
Brisket Taco Norteno, Crispy Jack Cheese, Salsa Mexicano, Salsa Aquacate (Chef Thomas Hollensed, Dove's Luncheonette)
Signature Three Cheese Mac & Cheese with Mini Cornbread Muffins (Chefs D'Andre Carter and Heather Bublick, Soul & Smoke)
Fraisier, Mick Klug Farms Strawberries (Chef Arshiya Farheen, Verzênay)
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