Foodie News
Discover the Ultimate Culinary Collusion at Chicago Gourmet 2024: Fashion, Plated
Experience the fusion of fashion and cuisine at Chicago Gourmet 2024, with tickets now on sale!
Chicago, the heartbeat of Midwestern culinary innovation, is once again poised to delight gastronomes from around the globe with its premier epicurean event—Chicago Gourmet 2024. Presented by the Illinois Restaurant Association and Southern Glazer’s Wine & Spirits, this year’s event, themed ‘Fashion, Plated,’ promises an exquisite melding of fashion-forward concepts and culinary excellence. Starting on July 23, aspiring attendees can secure their tickets to participate in a series of savory and stylish happenings scheduled between August 15 and September 29.
Unique Events to Stir the Senses
Kicking off the festivities, ‘Goats & Totes’ with acclaimed chef Stephanie Izard is an inventive venture that combines craft with cuisine. Held at the vibrant Little Goat Diner on August 15 from 6-8 pm, this casual gathering invites guests to create uniquely designed tote bags using fruits and veggies as stamps, all the while savoring select bites and beverages. This community-focused event has tickets priced at $85 per person.
The culinary competition heats up with ‘Chefs Get Pickled’ happening on September 21 from 7-10 pm at SPF Chicago. In this inaugural pickleball competition, local chefs will face off under the active guidance of Celebrity Chef Jeff Mauro. The evening promises vigorous matches alongside delectable food and drink offerings. Tickets for this novel sports and dining experience are set at $99 per person.
For a touch of elegance, the ‘House of Gourmet Italian Dinner’ on September 25 from 6-9 pm at the historic Chicago History Museum offers a sumptuous multi-course Italian feast presented by Eataly. Guests will be treated to an expertly curated selection of beverages by Southern Glazer’s Wine & Spirits, hosted by none other than Mario Rizzotti. Each ticket is available for $225 per person.
‘Tacos & Tequila’ on September 26 merges the vibrancy of Mexican culinary traditions with modern mixology. From 7-10 pm at the Harris Theater Rooftop, join culinary stars Rick Bayless and Marcos Carbajal for an evening of artisan tacos, top-shelf tequila, and exhilarating music. Tickets are priced at $120 per person.
The festival also includes exclusive wine tastings, lively burger cook-offs, and enchanting late-night events, with each curated to offer a distinctive slice of Chicago’s eclectic food scene.
An Exquisite Culmination: The Grand Cru
The crown jewel event, the Grand Cru, will be convened on September 28 with two available sessions: 2-5 and 7-10 pm. Hosted by culinary luminary Paul Kahan on the Harris Theater Rooftop, this event will feature a panorama of world-class cuisines paired with exceptional vintages. Tickets for this elite gathering are available at $255 per participant.
Wrapping it Up with Rise & Shine Gourmet
Concluding the gastronomic festival, ‘Rise & Shine Gourmet’ promises a brunch like no other. Co-hosted by chefs Art Smith, Lorena Garcia, and Jernard Wells, this morning rendezvous turns the final page of Chicago Gourmet 2024 with an elegant array of dishes infused with global flavors, cocktails, and soothing music— all on the last day, September 29 from 11 am-2 pm, priced at $105 per person.
Secure Your Tickets Now
As we herald the arrival of Chicago Gourmet 2024, culinary aficionados are encouraged to secure their tickets early for these exclusive events. Each promises a unique fusion of taste and artistic expression, epitomizing Chicago’s status as a beacon of global culinary innovation. Dive into the fashion of food, and plate up some excitement this year at Chicago Gourmet. For tickets and more information, visit the Chicago Gourmet website. https://www.chicagogourmet.org/
SOURCE: Illinois Restaurant Association
Recipe of the Week
A Bold and Flavorful Al Fresco Favorite
Al Fresco Favorite: Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor like Street Corn-Inspired Stuffed Sweetpotatoes.
A Bold and Flavorful Al Fresco Favorite
(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.
Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweetpotatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweetpotatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.
Different from other potatoes using adjectives like white, red or russet to describe an entirely different vegetable, sweetpotatoes – one word as adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective – are rich in vitamins A and C, minerals, antioxidants, fiber and potassium, all of which are good for overall health.
Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.
Watch video to see how to make this recipe!
Street Corn-Inspired Stuffed Sweetpotatoes
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Servings: 2
- 4 medium sweetpotatoes
- 2 tablespoons light or regular mayonnaise
- 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
- 1 lime, juice only
- 2 green onions, sliced1/3 cup chopped cilantro
- 1/3 cup fresh shredded Parmesan or cotija cheese
- 1 tablespoon butter
- 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
- 1 jalapeno, seeds and pith discarded, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
- In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
- Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
- Add jalapeno to skillet with corn, stir and cook 2 minutes.
- Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
- Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
- Slice cooked sweetpotatoes open and stuff with corn filling.
SOURCE:
North Carolina Sweetpotato Commission
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Last Updated on July 3, 2026 by Daily News Staff
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Pair Summer Favorites with a Simple
Potato Salad
(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]
Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds
potatoes - 4 boiled
eggs, coarsely chopped - 2 dill
pickles - 1 tablespoon
garlic powder - 1 tablespoon
onion powder - 1 package
(2 1/2 ounces) real bacon pieces - 2 cups
mayonnaise - 2 tablespoons
mustard - salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch
oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. - Add garlic powder, onion powder,
bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
Mix well. - Transfer to large bowl and
refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Last Updated on June 23, 2026 by Daily News Staff
(Family Features) Some summertime dishes are just too good to be true. This Easy Pasta Salad is simple enough to become a favorite side and filling enough to serve as a light main course. Enjoy more warm weather recipes by visiting Culinary.net.
Easy Pasta Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound pasta noodles of choice
- 1 can (15 ounces) peas, drained
- 1 can (15 ounces) carrots, drained
- 1 package (16 ounces) diced ham
- 1 package (2 1/2 ounces) real bacon pieces
- 1 package (6 ounces) cheddar cheese cubes
- 2 1/2 cups mayonnaise
- 2 tablespoons sugar
- 1/2 cup juice from bread butter pickles
- 1/4 cup balsamic vinegar
- 2 tablespoons mustard
- salt, to taste
- pepper, to taste
- Cook pasta according to package instructions. Drain and place in large bowl. Add peas, carrots, ham, bacon pieces and cheese cubes.
- In separate bowl, mix mayonnaise, sugar, pickle juice, vinegar and mustard. Season with salt and pepper, to taste. Pour mixture over pasta and mix well.
- Refrigerate 1-2 hours before serving.
SOURCE:
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