See what I did there in that headline? It’s a food-related play on words on a post about food. Pretty clever, right? Of course it is.
But let’s get back to the meat of the story, shall we? (OK, that one’s just ridiculous, and I’ll stop now.)
For more than 30 years, the Chicago food world gets some tents and sets up shop in a park and offers the hungry masses a taste of what Chicago’s restaurants have to offer.
Here’s what they have to say about it all on their website:
Taste of Chicago is the nation’s premier outdoor food festival showcasing the diversity of Chicago’s dining community. The delicious array of food served at Taste of Chicago is complemented by music and exciting activities for the entire family. Every summer since 1980, Chicago’s beautiful Grant Park on the city’s magnificent lakefront has been home to the world’s largest food festival.
Seriously, people, lots of really good food available here. But why do we say half-baked, then? There were some problems with this Taste of Chicago 2013 that could really be easily fixed. First of all, it’s miserable hot out there, and the festival is on pavement? Nice going. Whatever, though, it’s probably easier to maneuver the grills and all the equipment. But then all the shaded areas are fenced off? Do you want me to die of heat stroke, Chicago?
Second, in addition to not having any shaded places available, there were no places to sit, either.
Anyway, I’m sure it’s nicer in the evenings. And the weather probably isn’t Taste of Chicago’s fault. But whatever with that. Spring for some chairs and tables, you guys.
Other than that, though, the food was delicious, as we expected. For $16, we had some red beans and rice with jerk chicken from Vee Vee’s African Restaurant, a pulled-pork mini from The Smoke Daddy, a veggie chickpea bowl from Bombay Spice Grill, two slices of cheesecake (key lime and regular) from Eli’s Cheesecake Co., and a cup of sherbet from Original Rainbow Cone.
Overall, even though my stupid bald spot got sunburned, the cheesecake and sherbet made up for it.