A new taste of Chicago: Interview with Sheila O'Grady, President of the Illinois Restaurant Association

At the end of September, Chicago will celebrate its culinary roots with a gourmet food and wine festival. The two-day event is being produced by the Illinois Restaurant Association and will be held in Millennium Park. In an interview, Sheila O'Grady, president of the Illinois Restaurant Association, shares her thoughts on the event-how it got started, what visitors can expect and what challenges they've faced while organizing the culinary showcase.

Q: How did the idea for Chicago Gourmet first come about?
A: Right after I started [last year] at the Illinois Restaurant Association I had a conversation with Mayor Daley and we were talking about how Chicago should have a high-end food and wine event. When you think about where Chicago is in terms of culinary innovation and the critical acclaim the city has been receiving in this area it's all because of the great chefs here in Chicago. I think from the mayor's perspective he truly understands and appreciates what these chefs have done for the image of the city and how incredibly popular food and wine events are as a destination trip and for people who live here in Chicago.

It makes complete sense for the Illinois Restaurant Association because it is our mission to promote the industry.

Q: What was the next move? Did you approach chefs in Chicago to see if they were willing to participate?
A: We developed a list, and it was sort of based on who the chefs were that were getting the most copy. That's how we developed the host committee. And then we invited them to be on it, and the response has been really tremendous.

I think the chefs here in Chicago have a true love of the city and I think for the wineries, they look at Chicago, and they realize what an incredibly important market it is for them, and that's why they were excited that the city is going to have such a high-end food and wine event.

Q: Chicago Gourmet has a mix of local, national and international chefs coming to the event, did you plan for it to be this way?
A: We absolutely wanted to have chefs from all over the world. But we also wanted to have the strongest contingent be from our own bench right here in the city.

Q: Where did you get inspiration for Chicago Gourmet?
A: We certainly looked at successful food and wine shows that have been going on for decades and we cherry-picked what we thought were the best ideas from those, and we also added some new things.

I think the one thing that we will have at our event that you won't see at any of the other events is the Chef's Tasting Table. And that is really an opportunity for the guests to try the cuisine of the celebrity chefs. When you go to Aspen [Food and Wine Classic] you do not sample the chef's food. At Aspen they do demos, and typically at any demo there is never a sampling. The experience [here] is much more intense. For me that is what makes our event really, really special and top-tier-not only do you get the opportunity to meet the chefs if you want to, or watch them do a cooking demonstration, but you can actually taste their food. And the wineries are amazing.

Q: What can visitors expect to get with admission?
A: $150 gets you access to the entire great lawn at Millenium Park, which is surrounded by [booths from the] the best wineries in the world, the Chef's Tasting Tables. There is also the cooking demonstration area, and there are also chefs doing book signings. There are also specialty food stores and cheese makers,so it's really access to all the talent participating in the event.
We have Cakebread Cellars, we have Silver Oak Cellars, and we have Gaja. We have the best wineries in the country. It didn't happen by accident. We set the standard very high because this is going to be an annual event and we want the event to be really an amazing experience.

Q: How have ticket sales done so far?
A: They are doing well and we haven't even started our advertising campaign. I think these chefs have moved the city in terms of perception and culinary standing. Every article twenty years ago about where to go for the best restaurants were always New York or San Francisco, and the chefs in Chicago have led the way and put Chicago in arguably the number-one slot in the country. I think we owe a tremendous debt to these chefs who have done so much for the image of the city.

Q: What would you say are the culinary highlights? Chefs or events people should really look forward to?
A: That's a tough question. They are all doing different things which I think really makes it a far richer experience. I just think the lineup is an amazing group of people, and it's an incredibly diverse group of people. I can't think of a single demo or seminar or chef's table experience that anyone would be disappointed in.

Q: Can you talk a little bit about the different seminars?
A: We have four "Master Sommeliers" who are doing wine seminars and they are really fabulous. You will have Fred Dame, who was the first American to become a Master Sommelier in the country doing a seminar "Tasting Wine the Master's Way." You'll have Alpana Singh doing "Wine Pairing in Chicago's Neighborhoods." Joe Spellman, who is another Master Sommelier, is doing a seminar on "Syrah's Next Pinot." Serafin Alvarado is doing a seminar on "Exploring Eco-Friendly Wines."

Some of the food seminars that I think will be really outstanding are Tony and Cathy Mantuano from Spiagga hosting "Wine Bar Food." It is how to throw the perfect wine bar party. We wanted all of our seminars to really be lifestyle seminars. We think that people want to know, especially in the food area, how to do something at home. So you have Carrie Nahabedian (Naha) and Sarah Stegner (Prairie Grass Café) doing "Local and Seasonal: the Art of the Produce Kitchen," and this is all about shopping the Green City Market and how to get local organic foods at home and what to do with them. So that was really a big priority for us, for people to learn how to do something the way these chefs do but in their own lives.

Q: What has been the biggest challenge in setting up and preparing for Chicago Gourmet?
A: The biggest challenge is just educating people on what the event is. It is like other food and wine events but we also have some things that we created on our own like the Chef's Tasting Table, which we think are truly exceptional elements and really enhance the event.

Q: What would you say to people who are planning on coming out for the event?
A: I think people are going to be amazed--from all the wineries they have the opportunity to taste wines from and the chefs they have the opportunity to experience food from. And meeting people like cheese-makers and other specialty food makers, they [will] make this not just a tremendous tasting experience but also really an educational experience.

Tickets to the event can be purchased at www.chicagogourmet.org