Mayor Richard M. Daley said today the third “Chicago Gourmet” event, held in Millennium Park September 24-26, does an excellent job of showcasing the food, wine and culinary heritage of our City, and I know 2010 will be no exception.
“We have undertaken many initiatives to enhance our position as a destination for travelers from everywhere, and ‘Chicago Gourmet’ fits perfectly into that strategy,” he said.
“Chicago Gourmet,” was created by the Illinois Restaurant Association and the Anton Family Foundation to celebrate and honor Chicago’s culinary achievements and to highlight the city as an international culinary destination. This year, Bon Appetit Magazine has joined the event as title sponsor.
It brings together hundreds of the City’s top chefs, master sommeliers, winemakers, brewers, and distillers take part with the public in a variety of food, wine, spirits and beer tastings, celebrity chef demos, educational seminars, book signings and more.
“Chicago Gourmet” is the only urban food and wine event of its kind that allows residents and visitors to participate alongside the world-renowned culinary professionals that they often read about and see on television.
Daley said that Chicago already is recognized as one of the world’s greatest cities for food and wine.
“That is an important message for us to communicate clearly all around the world, and ‘Chicago Gourmet’ helps us do that,” the Mayor said.
“Through the efforts of some of the greatest wine and food people in the world, we’ll draw attention to the diversity and vitality of our dining scene and our entire city,” he said.
Daley praised Chicago’s chefs as “truly creative artists’ who have already helped elevate Chicago’s profile and bring thousands of visitors here.
“Chicago Gourmet enhances our reputation as one of the world’s greatest cities for fine cuisine and culture,” the Mayor said.
“In turn, that brings visitors to town, encourages our own residents to take advantage of Chicago’s great restaurants and helps support all the thousands of employers and workers who make up the hospitality industry,” he said.
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