Tickets go on sale Wednesday for Chicago Gourmet, the city’s “premier culinary festival,” taking place Sept. 24-27 on the Harris Theater Rooftop at Millennium Park.
Chicago Gourmet “is a premier culinary festival here in Chicago,” said Sam Toia, president and CEO of the Illinois Restaurant Association, which produces the multi-day event. “We are the culinary capital of the United States, and Chicago Gourmet puts a spotlight on that.”
Ticket sales open on International Dance Day, a nod to this year’s theme “Let Your Tastebuds Dance.” Performances such as a live breakdance battle, salsa and folklore dancing will be paired with tacos, burgers and tasting portions dished up by chefs over the four-day festival.
Returning this year are live demonstrations by chefs, which had been eliminated due to the pandemic, Toia said. The fan-favorite demos will be held Sept. 26 at the Pritzker Pavilion stage. Guests with Grand Cru tickets can add a demo ticket to see chefs Stephanie Izard (Girl & the Goat), Sarah Grueneberg (Monteverde) and Rick Bayless (Frontera Grill, Topolobampo) in action.
Among new participants this year include chefs from restaurants specializing in Oaxacan fare: Leo Ramos and Reynel Mendoza of Kie-Gol-Lanee, which has a location in Logan Square and Uptown; and Carlos Munoz of Istmo in Lake View.
Also joining the lineup this year are chefs Todd Hawkesworth of River North tavern Gus’ Sip & Dip, which garnered Bar of the Year in this year’s Banchet Awards; and Brian Lockwood, who served as culinary consultant on Hulu show “The Bear,” of Gingie in River North. Every year, Chicago Gourmet features chefs from around the country, and this year “Top Chef” contestant chef Lee Anne Wong from Koko Head Cafe in Honolulu as well as James Beard Award winner Chris Shepherd of Southern Smoke Foundation in Houston, Texas, will make appearances.
The multi-day festival kicks off on Sept. 24 with Tacos and Tequila hosted by chefs Rick Bayless, Marcos Carbajal (Carnitas Uruapan) and Diana Davila (Mi Tocaya Antojería). The following night, Hamburger Hop pits chefs against each other as they battle for burger supremacy. Chefs Joe Flamm (Rose Mary, il Carciofo, Bar Tutto and BLVD Steakhouse) and Jeff Mauro (Mauro Provisions and co-host of Food Network’s “The Kitchen”) will host the burger face-off to determine the Judges’ Choice and People’s Choice.
“Hamburger Hop is such a great opportunity for chefs from all over the city to showcase their grilling skills, push creativity, and just have fun with it,” Flamm said. “Chicago Gourmet has been a constant throughout my career, and it’s an honor to be back hosting and celebrating the city’s incredible culinary community.”
On Saturday, Grand Cru, featuring food from 30-plus chefs, will take place across two sessions, with Stephanie Izard hosting the afternoon fete and Sarah Grueneberg and Chris Shepherd taking over in the evening. The festival culminates with Southern-inspired brunch Rise & Shine Gourmet, hosted by chefs Art Smith (Reunion) and Erick Williams (Virtue Restaurant & Bar, Mustard Seed Kitchen and Daisy’s Po-Boy and Tavern).
Launched in 2008, Chicago Gourmet comes as the industry is still reeling from the pandemic while facing increased food and labor costs. “I always say that, before the pandemic, the restaurant industry was an industry of nickels and dimes. Now it’s turned into an industry of pennies and nickels,” Toia said.
“So it’s tough. But people that are in the industry, they love it. They love being chefs. They’re artists,” Toia said of chefs who are dedicated to their craft.
Proceeds benefit the Illinois Restaurant Association Educational Foundation. Working with nearly 60 high schools across the state, including 20 in Chicago, Chicago Gourmet “benefits the future stars of the industry,” Toia said. The culinary event also benefits the Restaurant Employee Relief Fund, which supports industry workers facing personal challenges such as an accident, illness and death of a family member.
Tickets range from $115 for Rise & Shine and $130 for Tacos & Tequila and Hamburger Hop. Tickets for Grand Cru are $255.
For more information, go to chicagogourmet.org.