WHEATON – When an event has the word "taste" in the name, there are certain expectations. Namely, a heaping helping of delicious food.

With more than 20 restaurants and vendors participating, the 2013 Taste of Wheaton likely won't be short on delicious goods to fill the belly. With eateries from all over the area scheduled to attend the festival, the Wheaton Leader spoke to several participating chefs about what Taste-goers can expect this year.

David Overstreet, chef, and Dick O'Gorman, owner and proprietor, of Ivy

O'Gorman describes Ivy as "casual elegant – we are elegant and the guests are casual." Its location was constructed in 1926 as a funeral home and chapel – the stained glass is still there. Now, the four-year-old restaurant has garnered recognition for its culinary prowess.

What will you be bringing to the Taste of Wheaton?

Overstreet: Some of our famous ribs and pulled pork sliders, both with some of Whiteford's Barbecue Sauce – made by a local guy. We've kind of become known for our ribs – it was just a Sunday and Monday thing to get people to come those days, but they got so popular we have them every day.

O'Gorman: On Saturday we'll also have a Kegs and Eggs on our patio. People can get bacon, eggs and a beer for $7.99. Then Sunday from 12 to 4 p.m. we'll have an ice cream social with root beer floats, banana splits and black cows.

Why did you decide to do the Taste of Wheaton?

O'Gorman: I think it's important to be a part of whatever the Park District, Chamber of Commerce and Downtown Wheaton Association put together. All of it is happening right outside our restaurant – you'd look like a fool to not be a part of it.

Why should people stop by your booth?

Overstreet: We are ranked as one of the best restaurants in Wheaton. I'll just say it – we are the best restaurant in Wheaton. Why would you pass that up? There will be smoke from the food, great staff and great outdoor seating.

Todd and Ashley Davies, owners of Nothing Bundt Cakes

Nothing Bundt Cakes is one of the area's newer businesses, opening during Easter weekend this year. It represents the first franchise of the business in the state of Illinois. Like the name suggests, it sells a variety of bundt cakes and smaller "bundtlets."

What will you be bringing to the Taste of Wheaton?

Ashley: We are selling our different bundlets for $4 apiece, using our top four sellers: chocolate chocolate chip, red velvet, white chocolate raspberry and lemon.

Why did you decide to do the Taste of Wheaton?

Ashley: We're brand new, so we thought this would be a great way to let people know about our product.

Todd: We're really excited, it's going to be fun to meet some new customers.

Why should people stop by your booth?

Todd: Because our cake is phenomenal! (laughs)

Jeff Failing, general manager of The Cellar Bistro

The Cellar Bistro is a downtown Wheaton restaurant that emphasizes quality local and healthy ingredients. It depends on local suppliers for its meat and produce and uses hormone and antibiotic–free meat for its food.

What will you be bringing to the Taste of Wheaton?

We'll have a booth outside our store with pizza and bruschetta. We have six or seven [different pizzas] that are great, but we'll probably just do cheese and maybe a pepperoni or sausage.

Why did you decide to do the Taste of Wheaton?

Because everyone else does (laughs). It's a good opportunity to get people who don't go to downtown Wheaton a lot a chance to taste some of our food.

Why should people stop by your booth?

All of our ingredients are fresh and, well, our food just flat-out tastes good. We use some of the better ingredients in town, especially meat and cheeses.