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Simply put, Chicago Gourmet is a foodie playground where the only limit that exists is the size of your stomach. We ate, drank and frolicked our way through the annual festival all weekend, stopping only for water and sleep. Along the way, we met some of Chicago’s top chefs, pastry chefs, mixologists, sommeliers and brewers. We sipped bubbly, nibbled macarons, stuffed our faces with lobster and indulged in a cocktail or two (tough job, huh?).

But perhaps the best part of Chicago Gourmet is getting a glimpse into the future of the city’s culinary scene through new trends and up-and-coming chefs. But don’t worry if you didn’t make it—we took notes. Here are 15 things we know to be true after spending the weekend at Chicago’s favorite food fest.

ChocoVine's line of wines, including the latest pumpkin spice flavor.
ChocoVine’s line of wines, including the latest pumpkin spice flavor.

1. Pumpkin spice is now available in wine form: If you’ve ever considered spiking your pumpkin spice latte, look no further. Dutch company ChocoVine just rolled out a pumpkin spice flavor to add to its portfolio of red wine, which also includes chocolate, vanilla, whipped cream and raspberry flavors. The drink is creamy and not overly sweet, making it the perfect indulgence for a fall evening.

2. You should learn to love liver: Pate was surprisingly ubiquitous at Chicago Gourmet this year. Beyond topping the winning burger at the Hamburger Hop, it was served by several restaurants at the main event, with Rebar offering a country pate with peach mostarda, pistachios, cornichons and mustard seeds and Tortoise Club topping a slice of baguette with pate and cherry puree. Charlatan used the occasion to preview a dish that will be added to its menu in October: duck liver pate made with Old Crow bourbon, shallots and red wine topped with fennel and peach relish and served atop a crispy sesame cracker.

3. Rosé isn’t over just yet: The pink stuff won’t call it quits. Sommeliers from around the country poured rosé alongside their other varietals, and judging by the crowd’s response, “Yes way, rosé” is here to stay.

4. Savory rice crispy treats are the snack you didn’t ask for but need to try: A dark horse of sorts, Fat Rice’s Macau crispy rice treat (which was inconspicuously served at the Macau tourism tent) quickly became a fan favorite for everyone who stumbled upon the hidden gem. The sweet treat was remixed with sesame, pork floss and nori. Good news for all: You can find it at The Bakery at Fat Rice.

5. RumChata and cupcakes go together like peanut butter and jelly: Look, we’re not above kitschy desserts, and cupcake-topped shots of RumChata are no exception. The folks at Four Corners Tavern Group (Fremont, Federales, Benchmark) dreamed up this two-part dessert, which provided a sugary break from loads of savory snacks.

Topped with sausage, these clam shooters were the perfect bite.
Topped with sausage, these clam shooters were the perfect bite.

6. Chicagoans must suffer from seafood deprivation: Judging by the constant mile-long line for the Supreme Lobster & Seafood Co. tasting pavilion, Chicagoans really love their fishy friends. Maybe one more poke shop wouldn’t be the worst thing to happen to this city after all.

Gelato World Tour flavors
Gelato World Tour flavors

7. When it comes to gelato, the limit does not exist: Festgoers couldn’t get enough of the Gelato World Tour tent, which housed unique flavors crafted by Chicago chefs including caramelized coconut fudge, pink peppercorn and balsamic, and raspberry rose petal. Taste-testers could vote for their favorite flavor, which will move on to the brand’s grand finale in Italy to compete against other flavors from around the world.

8. Macarons disguised as hamburgers taste better than regular macarons: The folks at Cafe des Architectes created an Instagram-worthy treat that didn’t disappoint in the taste department. Stuffed with ooey-gooey chocolate and crunchy green-colored coconut, the treat was even dotted with sesame seeds.

9. Say it with us now, “Rutabaga!”: Chef Art Smith gave new purpose to the underappreciated root vegetable by shredding and frying it into pancakes, which he topped with salmon rillettes and diced brown butter apples. Here’s hoping the dish makes its way onto Blue Door Kitchen & Garden’s menu for Hanukkah.

10. U.S. bars need to start importing highball machines from Japan: Suntory Whisky Toki, a blended Japanese whiskey that launched in June, was pouring highballs made with a special soda machine that thoroughly blends the booze and bubbles. While common in Japanese bars, these machines aren’t commonplace in the U.S. just yet. Here’s hoping.

11. Chia seeds can be used for more than your smoothie bowl: We found the nutrient-rich seeds in Dos Urban Cantina’s scallop ceviche that was also mixed with shallots, chilis and fresh herbs. The bite was positively refreshing and made us wonder where else we’ll see these little guys pop up.

12. Aging scotch in wine casks makes it even more delicious: Glenmorangie typically ages its single-malt scotches in bourbon barrels, but they also have a line of three scotches that show off what happens when the spirit spends time in casks used for sherry, port and the French sweet wine Sauternes. The aging process takes some of the bite off the whiskey, creating a perfect match for dessert.

From Guadalajara, Mexico, Hueso delivered with this crispy, tuna-topped corn chip.
From Guadalajara, Mexico, Hueso delivered with this crispy, tuna-topped corn chip.

13. Guadalajara, Mexico, is where it’s at: Throughout Day 1, chefs from Guadalajara, Mexico, graced the Mexico tasting pavilion with some of the freshest bites of the weekend. Peanut mole-covered tuna (Hueso) and savory cones stuffed with chilled shrimp confit (Lula Bistro) were two dishes we’d definitely eat again.

14. Say hello to pork meatballs: Ground beef is typically the star of meatballs, with lamb or veal making occasional cameos. But Chicago Gourmet saw chefs using pork to make the classic comfort food, with Hutch American Bistro whipping up pork belly meatballs while Presidio’s pork meatballs brought the heat with Calabrian chilies.

15. Fall is a great season for dessert: Pumpkin pie has a few new friends. Beatrix was serving slices of its favorite caramel pie topped with a dollop of whipped cream, and Bar Siena’s spiced apple cake paired with RumChata gelato put classic apple pie a la mode to shame. Nellcote took advantage of fig season by poaching the fruit in wine and serving it with blue cheese and honey vinaigrette for a truly decadent dessert.

Samantha Nelson is a RedEye contributor. Morgan Olsen is RedEye’s Eat & Drink editor.