Despite less than savory weather, Chicagoans were out in full force last weekend (September 23-25, 2011) to celebrate the foodie city's crown jewel, Chicago Gourmet, one of the elite food and wine festivals in the country. Showcasing more than 100 of Chicago's finest restaurants and chefs, all the heavy hitters were out with demonstrations and speakers from the likes of Emmy Award-winner Ted Allen, international sensation Rick Bayless, Top Chef alumni Stephanie Izard, Jonathan Waxman (Barbuto) and Mary Sue Milliken (Border Grill) and Alpana Singh, Sommelier of Lettuce Entertain You. Bigger and better than ever, the 4^th annual Chicago Gourmet festival was a smashing success, so we advise you to start saving your pennies for next year as the tickets go fast and aren't cheap $175 for a one-day pass or $250 for the weekend.

Fun Facts About the Event:

-6580 oz. of French Fries were served in the Hamburger Hop, the Friday night kickoff event in which had 17 entrants (Winners: Judge's Pick Bandera and Palmer Place People's Choice).

- Over 300 wineries and 65 spirits producers were present, meaning you could get your money's worth on alcohol alone

-1700 lbs. of Charcuterie (meats and cheeses) used in the entire event

-10,500 oz. of gazpacho was served in the Bon Appétit Magazine tent

-8,000 tickets to the sold-out event were distributed

-Most common bite? A surplus of pork sliders

-Coolest presentation? Tru's chilled soup, served in a hallowed out turnip with dry ice.

-At least one engagement took place over the weekend (aka my dream honeymoon to be surrounded by food)

-Chicago darling and Top Chef Winner Stephanie Izard showed guests how to cook neckbone in her slot "Beast Feast"

-7 hours, the time it took for my stomach to settle after the amount indulged.

Standout dishes:

-Truffled short-rib po' boy- the juiciest and most extravagant Southern sandwich gets classed up, served personally by Rick Tramonto

-Crab and avocado ceviche- Gibson's, creamy and heavenly, whose seafood dish was a welcome break from the mountains of meat

-The whole pig up for butchering in the Stella tent (we were even given the cheek!)