Entrance to Chicago Gourmet
Many of those who immerse themselves in the local food and drink world, and even the everyday local food and wine fanatic heard rumblings from last year’s Chicago Gourmet inaugural debut. While I didn’t have the opportunity to attend the festival last year, the opening party, which I did attend, spoke volumes for what actually transpired throughout the weekend – not enough food, poor event flow…the list goes on. Based on this word of mouth reaction, my hopes for this year’s event were not necessarily at the Grand Cru level…. but boy was I happily surprised.
Since I cannot personally compare this years festival against last years event, I paired the experience from my own at the largest food and wine festival in the world – South Beach Wine and Food Festival. Here’s my run down for why the Chicago Gourmet nets quite well against the top dog of food festivals.
Chef Dirk Flanigan
Locally Grown
Not only did a majority of our local Chefs tout their ingredients as locally grown, we actually got to meet them face-to-face as they dished their well-executed and inventive noshes. Several of our acclaimed chefs, including Dirk Flanigan and Tony Priolo, tried their hand at playing the role of food TV personalities with cooking demonstration on the Jay Pritzker Stage. I was especially happy to see the chefs use local products from farms such as Gunthrop Farms in Indiana, and the camaraderie between Dirk and Tony had the audience in stitches.
Comparison: While I do love butter, I don’t need to pay extra to see Paula Deen slap some down on a skillet. I loved that our chefs were so accessible and proved the culinary community and our local food source are growing strong.
Result: Win for Chicago Gourmet.
Suckling Pig
Seconds, please
Smoked salmon with Earl Grey and ginger noodles (Laurent, Gras L2O), Suckling pig over white cannelini beans (Jose Garces, Mercat a la Planxa), roasted autumn squash tabbouleh with roasted apples, grilled shrimp and cinder-citrus vinaigrette (Shawn McClain, Spring)….is your mouth watering yet? The list of fantastic, fresh dishes are too many to count from the two-day event and each one was thoughtful and appropriate for dishing festival style to thousands of foodies. While there was an absence of food sponsors and any major grocery sponsor, like you see at South Beach, there was plenty of food to go around at Chicago Gourmet.
Comparison: Fewer highly intoxicated winos are always better for everyone at a festival and there were definitely more satiated folks at Chicago Gourmet. However, there were still quite a few chefs who ran out of food early in their shift and on Saturday there were some lines too deep even for this food fan.
Result: Draw – Chicago Gourmet had great food, some better than South Beach, but still needs to work through small kinks.
Chicago Gourmet
Room to Roam
I think this photo says it all – open spaces, room to sit and short lines. Set in Millennium Park with perfect September weather only added to the feel of an easy, breezy event flow. It was rare to see bottlenecks of foot-traffic and everyone seemed to show their Midwest best even when they vied for Rick Bayless’ attention.
Comparison: Fewer people and good traffic patterns always allow for a better event.
Result: Win for Chicago Gourmet.
To fact check a bit of the good vibes I was feeling about the event, I surveyed a few attendees, vendors and food critics that attended the event last year and hands down all were very pleased with the turn-around.
So next year, if you are big food and wine fan, make sure to splurge on at least a day pass to enjoy all the culinary wine and food scene Chicago has to offer via the Chicago Gourmet Festival.
How did you feel our city’s signature food event stacked up this year? Or against others you have attended?
Please enjoy some additional photos from the event here.
- Carrie Becker
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Local Brewpub, Goose Island, represented with their notable microbrews including Pere Jacques, Matilda and Sofie
Chef Jose Garces served up suckling pig, perhaps the best dish of the weekend
Minimalist in presentation but full of flavor was L20's tasting of smoked salmon with earl grey and ginger noodle
Chef Tony Priolo kept his cool while demostrating homemade pasta
Three Floyds showed wine fans that their Robert the Bruce and Alpha King can perfectly pair with many dishes
