Slideshow

Food Porn from Chicago Gourmet 2011

http://chicago.grubstreet.com/upload/2011/09/chicago_gourmet_2011_food_porn/20110927_tavernita_190x190.jpg
Tavernita’s ​Pintxo de Escalivada

As we mentioned yesterday, an improved layout and relatively fortunate weather meant that guests could attend Chicago Gourmet and simply focus on the chefs and the food. Yesterday, we took a look at the culinary talent that stuffed into Millennium Park last weekend. Today, it’s time to see what those chefs actually cooked.

The dishes we encountered were as varied and vibrant as the Chicago food scene. You could score ceviche right next to braised pig tail and cupcakes after cold kohlrabi soup. Though we tried, we certainly weren’t able to sample everything from the festival. But here are some of the more colorful highlights. So sit back, relax, and enjoy the stunning pictures from our resident photographer, Huge Galdones.

For most people, this was the first chance to see what Ryan Poli had planned for his upcoming restaurant, Tavernita. He created a Pintxo de Escalivada with roasted vegetables and a hazelnut romesco.  Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Patrick Fahy used Concord grapes from Mick Klug Farm for the lollipops.  Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
The NoMI Kitchen chef handed out polenta, which you’ll be able to see better on the next slide… Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Rick Gresh from David Burke’s Primehouse served up the small burgers. We had a look at his hospitality yesterday.  Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Chef Anthony Martin told us that each kohlrabi was hollowed out by hand with a melon baller.  Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Jared Van Camp used the restaurant’s portable meat slicer to cut the fennel-flavored salami.  Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Future Top Chef contestant, Beverly Kim, served this colorful dishPhoto: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Photo: Eugene (Huge) Galdones/Huge Galdones/Galdones Photography 2011
Food Porn from Chicago Gourmet 2011