Travel Tidbits from Phoenix and O’Hare Airports

Fresh art at Phoenix Sky Harbor International Airport 


Giant wood sculptures by Phoenix artist Mitch Fry, made from a multitude of small pieces, are now on display in Phoenix Sky Harbor International Airport as part of the Phoenix Airport Museum’s exhibition titled, Form Matters.

Look for this exhibition in Terminal 4 in the Gallery on level 3 through July 10. (Hours: 6 a.m. – 9 p.m. daily.)

HMSHost _ Channel Your Inner Chef

Something’s cooking at Chicago O’Hare Airport 

The second annual Channel Your Inner Chef cooking competition take place March 22 in front of a live audience inside Terminal 2 at Chicago’s O’Hare Airport.

Hosted by HMSHost and the Chicago Department of Aviation, the competition pits five finalists against each other in a 30-minute timed cook-off with the challenge of creating an original recipe from a bounty of ingredients revealed to them only at the start of the event.

Top prize is the chance for the winning chef to have his or her dish featured on the menu of an HMSHost-operated restaurant at O’Hare, two round-trip airline tickets for a flight within the continental U.S. and a VIP trip for two to attend the James Beard Awards Gala on May 2, 2016 in Chicago.

The cook-off will be held post-security in O’Hare’s Terminal 2 and will also feature live music and a secondary stage with cooking demonstrations and sample dishes from HMSHost-operated restaurants at O’Hare.


Iron Chef-style cook-off at O’Hare Airport


If you’re traveling through Chicago’s O’Hare Airport on Tuesday, March 31, head over to Terminal 2 (across from Wicker Park Seafood & Sushi) at 11 a.m. for the live, Iron Chef-style cooking competition.

Organized by HMSHost, which operates food and beverage outlets at many airports (and along highways), the cook-off will feature the winners of a contest held earlier this year. (See the winning videos here.)

During the “Channel Your Inner Chef” cook-off at O’Hare contestants will have 30 minutes to prepare a dish using three “surprise” ingredients – a protein, a starch and vegetable –plus one additional ingredient plucked from the herbs and vegetables growing in the airport’s aeroponic garden.

The winner of the cook-off will have their specialty dish added to the menu at one of the airport’s HMSHost-operated restaurants and they’ll get a trip back to Chicago on May 4 to attend the 25th anniversary of the James Beard Foundation awards, being held outside of New York City for the first time.