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6 Bold Bites at Chicago Gourmet 2015

October 02 2015 - 9:00 AM

The 8th annual Chicago Gourmet took place this past weekend in Millennium Park and I have to say, it was its best showing yet! The three-day event highlighted Chicago as a culinary destination and featured endless Master Sommeliers, wine, spirit, and beer-makers, as well as city and suburban chef talent. There were special events, cooking demonstrations, food and wine seminars, book signings, and of course more samples than you could dream of.  I was one of thousands who attended and I consumed even more calories to bring you what I think are the best of the best.

Here are six dishes that stuck out as the best and boldest from Sunday’s tasting:

1) Scallop ceviche from Tanta

I headed directly for the Supreme Lobster & Seafood Co. Tasting Pavilion upon my arrival. Little did I know, I’d be spoiled by one of the first bites I tried. The scallop ceviche from Tanta had amazing citrus flavor, was super fresh, and included nice pieces of hominy.

Tanta's Scallop Ceviche

 

 

 

 

 

 

 

 

 

2) “Tirami-choux” from Travelle

Travelle gets kudos for their creative name, a take on a tiramisu with pate a choux cream puff, Mascarpone mousse, espresso granache, and coffee shortbread. They also were gorgeous!

"Tirami-choux" from Travelle

 

 

 

 

 

 

 

 

 

 

 

 

3) Sweet corn grits with tomatillo chicken from Charlatan

Chef Matt Troost whipped up dishes for Charlatan and Three Aces, but I was partial to the Charlatan dish, a helping of sweet corn grits with tomatillo chicken, apple hot sauce, and toasted pumpkin seeds. The dish was hot and I loved the tender chicken with the crunch of the pumpkin seeds.

Sweet corn grits with tomatillo chicken from Charlatan

 

 

 

 

 

 

 

 

 

4) Venezualan Arepa from Longitud315

With so many Chicago restaurants at Chicago Gourmet, I have to give a shout out to Longitud315 from Highwood. The South American fusion restaurant had a wonderful presentation of these Venezualan arepas with chicken, salsa, and pickled red onion.

Arepa

 

 

 

 

 

 

 

 

 

5) Pork Belly from Fat Rice

When does Fat Rice not steal the show? As part of a booth sponsored by the Macau goverment, Fat Rice was cranking out new dishes every hour on the hour. When I stopped by, they were serving peri-peri chicken, as well as pork belly with tamarind, shrimp paste, and palm sugar. Holy moly was it delicious!

Pork Belly from Fat Rice

 

 

 

 

 

 

 

 

 

6) Boar, pork meatball from Ada St.

One of the last bites I enjoyed while I had long reached the point of being stuffed, was the bison, goat, and pork meatball from Ada St. Chef Joanna Stachon served these babies with napa cabbage and creme fraiche.

Bison, goat and pork meatball from Ada St.

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