CHICAGO - Chicago Gourmet is back in Millennium Park for its 10th anniversary.
Produced by the Illinois Restaurant Association, Bon Appetit magazine, and Southern Glazer's Wine & Spirits, Chicago Gourmet 2017 is one of the nation's largest and most celebrated culinary events. It showcases more than 250 of Chicago's finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers and premium breweries from around the world.
There are dozens of live cooking demonstrations, gourmet tastings and book signings by internationally renowned chefs, like star of ABC's The Chew, Carla Hall. Friday Night, Carla will be the judge in the annual Hamburger Hop and Saturday she will conduct a cooking demonstration on the Chicago Gourmet Main Stage.
Hall stopped by ABC7 on Friday to talk about what people can expect at the event and share some of her favorite football season recipes.
Tickets for the Hamber Hop and Saturday's Main event are sold out, but limited Tickets are available for Sunday. For more information, click here.
DELI SANDWICH SKEWERS WITH OREGANO OIL AND VINEGAR, RECIPE BY CARLA HALL
Deli Sandwich Skewers
4 oz Salami, ham and/or turkey, thinly sliced
4 oz Swiss or provolone cheese cubes, cut into " cubes
1 cup Grape tomatoes, halved
wedge Iceberg lettuce, cut into 1" stacks
Italian bread, cut into 1" cubes
Oregano oil and vinegar:
cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
teaspoon fresh black pepper
-Place the salami, cheese, tomatoes, lettuce and bread alternating on skewers. Store in an airtight container.
-Make the oil and vinegar: Put all ingredients for the oil in a squeeze
bottle. Shake before using.
-Arrange skewers on platter and serve with oil and vinegar. Squeeze oil and vinegar on the skewers just before eating.
SPICY TUNA DIP WITH SESAME FLATBREAD AND CRUDITE, RECIPE BY CARLA HALL
Prep Time: 5 mins
Cook Time: 0
Total Time: 5 mins
1 block cream cheese (softened, 8 ounces)
1/2 cup sour cream
1/2 bunch scallions (thinly sliced)
1/4 teaspoon cayenne pepper
1 clove garlic (peeled, grated)
1 lemon (zested)
1 can tuna (packed in water, drained, flaked with fork, 5 ounces)
2 each 6" Greek Flat bread
1 tablespoon olive oil
2 teaspoons sesame seeds
crudite (to serve)
Kosher salt and freshly ground black pepper (to taste)
-In a large bowl combine the cream cheese, sour cream, scallions, cayenne, garlic and lemon zest and thoroughly mix. Fold in the flaked tuna, trying not to break it up too much. Season with salt and pepper.
-Make the flatbread: On low heat, quickly toast sesame seeds in a 9" skillet. Increase the heat to medium high. Rub both sides of the flatbread with olive oil. Toast flatbread in skillet, 1-2 minutes on each side or until light brown. Remove flatbread and sprinkle one side with sesame seeds. Repeat with remaining flatbread. Cut flatbread into 8 wedges.
-Serve dip with sesame flatbread and crudite.