We're Down with Chitown: All the Foods We Loved at Chicago Gourmet 2015
What happens when BA goes to Chicago and attempts to eat all the tasty delights offered at the weekend-long food celebration that is Chicago Gourmet? We wind up really, really full. To spare you the stomach ache, here are the highlights of what the best chefs in the Windy City are cooking up—no deep dish pizza or snappy hot dog in sight.
Jeff Schear1/8Eat and Greet
Upon arriving at the weekend's kick-off party, guests were handed an exclusive Richie Pretzel donut from Stan’s. A good way to start the weekend, if you ask us.
Photography by Jeff Schear2/8Gang's All Here
BA editor in chief Adam Rapoport caught up with Chicago's very own Renaissance chef, Rick Bayless, before recording the BA Foodcast.
Jeff Schear3/8The Softer Side of Tex-Mex
Dove’s Luncheonette, a BA Top 50 Best New Restaurants 2015 nominee, kept things light and bright with their vuelve à la vid: seafood lightly marinated in tomato, orange, and lime juice, and tossed with tomatoes, habanero, avocado, and cilantro.
Jeff Schear4/8A Good Sear…
Bless the Searzall and its work on this octopus, which Mott Street's and Ruxbin’s Edward Kim, prepared with…
Jeff Schear5/8…Makes Perfect Octopus
…ginger vinaigrette, fermented soy bean, and roasted grapes to make this elegant (and so delicious) dish.
Jeff Schear6/8Wildin' Out for Wild Mushrooms
We couldn't get enough of Trenchermen’s indulgent pairing of burrata and wild mushrooms with nori.
Jeff Schear7/8Just Peachy
It might be September, but Eli’s Cheesecake kept summer alive and well with this peach sabayon cheesecake.
Jeff Schear8/8Bread Winner
At BA, bread & butter really is our— Well, you get the idea. Senior editor Julia Kramer hosted a seminar on the classic pairing (and other delicious bread toppings, pictured at left) with Ethan Pikas of Cellar Door Provisions, Greg Wade of Publican Quality Bread, Dave Miller of Baker Miller, and Jared Van Camp of Nellcôte.
