Have you ever heard of the phrase “post prandial narcolepsy?”  It is defined as that state of sleepiness that we sometimes feel after eating a large meal.

I am tweaking the definition to also include the state of sleepiness that occurs after a weekend of eating dozens of little meals at Chicago Gourmet, which occurred this weekend at Millennium Park in Chicago.

With Mother Nature providing sun and temperatures in the 70’s, hundreds of Chicago’s finest chefs came out and not only entertained our palates with their cuisine but also entertained us with numerous cooking demonstrations, book signings, seminars and friendly “smackdowns.”  (I’ll do a whole separate post on all of the people later this week.)

Out of the 150+ dishes I had to choose from I think I managed to eat a whopping 50 dishes over the weekend and wish I could show you all of them.  (There was also a plethora of wine and cocktails to choose from but if you think I’m sleepy after food, I’m unconscious after wine!)

In no particular order here are some of my favorites of the weekend. (For the record, my “Oliver Twist..Please, sir, I want some more” award went to IPO’s Trevor Hoyte for his pork cheek and parsnip puree.  The cheek was lucious and the truffled puree was something I dreamt about this weekend!)

IPO: Braised pork cheek, mushroom, house pickle, truffled parsnip puree
IPO: Braised pork cheek, mushroom, house pickle, truffled parsnip puree

I also really loved  Pecking Order Fried Chicken Croquette with an adobo glaze and “mom’s” pickles, Kinzie Chophouse‘s Creamed corn and Italian Sausage, and Chef Gaytan’s Mexique contribution of a crispy pork belly at the Grand Cru Tasting.  (Sorry my pictures did not turn out good enough to post.)

Honestly, this was my third year at Chicago Gourmet and probably my favorite.  I enjoyed so many new tastes and I felt the variety of dishes this year was limitless.  Here are more examples:

Quartino: Housemade Pancetta (which I shamelessly wanted to take home with me!)
Quartino: Housemade Pancetta (which I shamelessly wanted to take home with me!)
Tavernita: Shrimp ceviche, yuzu, cucumber taro chips
Tavernita: Shrimp ceviche, yuzu, cucumber taro chips
Nacional 27: Tuna and watermelon
Nacional 27: Tuna and watermelon was refreshing especially after eating the marvelous spicy chicken at Lao Sze Chuan
Takito
Takito
Mity Nice Bar & Grill: Deviled egg with lump crab
Mity Nice Bar & Grill: Deviled egg with lump crab
Quay Restaurant & Bar: Duck Rillette with goat cheese and ground cherries
Quay Restaurant & Bar: Duck Rillette with goat cheese and ground cherries
SuckerPunch Gourmet: Homemade pickles and bloody Mary mix!
SuckerPunch Gourmet: Homemade pickles and bloody Mary mix!
Graham Elliot (Grand Cru Chef Tasting): "Fig Newton's" foie gras, black fig and sea-salt shortbread cookies
Graham Elliot (Grand Cru Chef Tasting): “Fig Newton’s” foie gras, black fig and sea-salt shortbread cookies
Table fifty-two: Chicken gumbo, cornbread crumble and scallion
Table fifty-two: Chicken gumbo, cornbread crumble and scallion
Sumi Robata Grill: Steak on the robata grill (served with a quail egg)
Sumi Robata Grill: Steak on the robata grill (served with a quail egg)
IMG_2921-imp
Firefly Grill
South Water Kitchen: Rabbit Sausage
South Water Kitchen: Rabbit Sausage
Libertad: Spanish octopus, fingerling potatoes, grape tomatoes, lemon vinaigrette
Libertad: Spanish octopus, fingerling potatoes, grape tomatoes, lemon vinaigrette
Sunda: Asian style lobster roll with shrimp chips
Sunda: Asian style lobster roll with shrimp chips
Courtright's Restaurant: Goat cheese terraine, sliced brussel sprouts and dill dressing
Courtright’s Restaurant: Goat cheese terraine, sliced brussel sprouts and dill dressing
Dirk's Fish & Gourmet Shop: Thai scallop ceviche
Dirk’s Fish & Gourmet Shop: Thai scallop ceviche
Mercat a la planxa: Crispy clam , saffron aioli
Mercat a la planxa: Crispy clam , saffron aioli
Rockit Bar and Grill: Hamburger Hop entry with brie and fried onions
Rockit Bar and Grill: Hamburger Hop entry with brie and fried onions
Piccolo Sogno: Pumpkin Soup, spicy crema and aged balsamic vinegar
Piccolo Sogno: Pumpkin Soup, spicy crema and aged balsamic vinegar
Sixteen: Using Nitrogen to make ice cream on the spot!
Sixteen: Using Nitrogen to make ice cream on the spot!
tesori
tesori

 

Howells and Hood (winners of the Hamburger Hop)
Howells and Hood (winners of the Hamburger Hop)
Davanti Enoteca: Roast Squash & Farro Salad" hazelnuts + goat cheese + cider vinegar
Davanti Enoteca: Roast Squash & Farro Salad” hazelnuts + goat cheese + cider vinegar
Perennial Virant: Ham croquette, pea shoots, pear mustard, pear mayo
Perennial Virant: Ham croquette, pea shoots, pear mustard, pear mayo
Terzo Piano at the Art Institute: Sweet corn panna cotta with peach mint and crystalized ginger
Terzo Piano at the Art Institute: Sweet corn panna cotta with peach mint and crystalized ginger
E + O Food and Drink: Smoked scallop ceviche with watermelon and a coconut cream
E + O Food and Drink: Smoked scallop ceviche with watermelon and a coconut cream
Mercadito: "Tacos de Camaron" Shrimp, roasted garlic, avocado, chiptotle mojo
Mercadito: “Tacos de Camaron” Shrimp, roasted garlic, avocado, chiptotle mojo
NoMi Kitchen: Smoked Marlin Ceviche, tomato vinaigrette, pickled jalepeno
NoMi Kitchen: Smoked Marlin Ceviche, tomato vinaigrette, pickled jalepeno

 

Lockwood: Sweet Corn Soup Poached Shrimp, corn + tomato relish, truffled popcorn
Lockwood: Sweet Corn Soup Poached Shrimp, corn + tomato relish, truffled popcorn
Tanta Cocina Peruana
Tanta Cocina Peruana
Allium at Four Seasons: Lobster Boudin Blanc with pickled chanterelles and sweet corn mustard
Allium at Four Seasons: Lobster Boudin Blanc with pickled chanterelles and sweet corn mustard

Now can you see why I’ve had to drink 4 cappuccinos today?  I also have a new ailment called Post Chicago Gourmet Belly which is defined as the feeling of constant hungriness the Monday after Chicago Gourmet!

Later this week, I want to highlight some more of the activities of the weekend but for now I need a nap!!!