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3rd annual Taste of Evanston

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Relax and grab a bite to eat at the 3rd Annual Taste of Evanston on July 9, 2017. (WLS)

Relax and grab a bite to eat at the 3rd Annual Taste of Evanston on July 9, 2017. Visitors can try delicacies from around 30 of Evanston's most celebrated restaurants, two breweries, and two wine purveyors from 4pm-7pm on the great lawn of the historic Charles Dawes House. Along with the great food, people joining the Taste of Evanston can enjoy live music and tours of the lakeside mansion. General admission is $80. A portion of the proceeds benefits work readiness programs offered by Evanston non-profits No Boundaries, Evanston Rebuilding Warehouse, and The Evanston Work Ethic. Bill Glader from the Evanston Lighthouse Rotary Club and Woody Linton from the Hearth Restaurant at the Homestead visited the ABC 7 State Street Studios to give a preview of the Taste of Evanston.

Taste of Evanston Food Festival
Date: July 9
Hours: 4 p.m. - 7 p.m.
Address: 225 Greenwood, Evanston, IL 60201
Admission/ Ticket Prices: Adult: $80, Student: $25, Kids under 12: $10
Deadline to register: July 9, 2017, tickets also available at the entrance
Is this open to the public? Yes
www.tasteofevanston.org

Ahi Tuna Poke

Ingredients:

Wonton:
20 each Store bought wonton, cut into circles

Method:
Fry wontons in oil at 325 degrees for 90 seconds. Flip each wonton once for even cooking. Remove from oil and lightly season with salt. Serve cool as the base of the Ahi Tuna Poke.

Poke mix:
1 Pound Ahi Tuna, small diced
2 Tablespoons Shallots, minced
1 Tablespoons Green Onions, thinly sliced
2 Teaspoons Fresno Pepper, minced

2 Tablespoons Soy Sauce
2 Tablespoons Sesame oil

Preparation:
Mix all ingredients together in a bowl, except for tuna. Once this is done, add all the tuna to the bowl and lightly mix. Let poke sit for five minutes so tuna can soak in the flavors. Serve cold.

Garnish:
Small diced pineapple
Toasted sesame seeds

Serve:
Place Ahi Tuna Poke on fried wonton. Place pineapple and sesame seeds on top of each wonton and serve.

Related Topics:
foodrecipefestivalchicago proudEvanston
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