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Chef Anamaria Solis made tiny tostada chips and crowned them with lobster, corn pico, avocado, cotija cheese and spicy remoulade, creating one of the most elegant bites of the weekend.
Louisa Chu / Chicago Tribune
Chef Anamaria Solis made tiny tostada chips and crowned them with lobster, corn pico, avocado, cotija cheese and spicy remoulade, creating one of the most elegant bites of the weekend.
Chicago Tribune
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Chicago Gourmet returned to Millennium Park on Saturday and Sunday for its ninth consecutive year, bringing dozens of chefs from Chicago and beyond together to make bites for excited ticketholders. Here’s the food we liked best during the weekend. For the winner of Friday’s Hamburger Hop competition, go here.