CHICAGO (WLS) -- Shopping locally is important to revitalize neighborhoods, and help your neighbors.
This holiday season, Clark Street in Lincoln Park wants to make shoppers feel right at home. Unwrap Clark Street is a rebate program going on through Dec. 31. On average, if you shop local, 48 percent of your dollars will stay in your local community.
The first 140 qualified shoppers that spend a total of at least $300 at a minimum of three businesses along Clark Street (from Armitage to Diversey) and along the south side of Diversey Parkway (from Orchard to Lakeview) between Nov. 27-Dec. 31 will receive a $50 gift certificate to a local full-service restaurant. The Clark Street Special Service Area (SSA) #23 funds this program, with support from the Lincoln Park Chamber of Commerce.
Executive Chef at Dunlay's on Clark, Joel Heseman, and Martin Sorge, from the Lincoln Park Chamber of Commerce, joined ABC 7 Eyewitness News to show off some of the gifts and food offered for customers this year.
Unwrap Clark Street Shopper Rebate Program
Deadline to submit receipts: Dec. 31
Is this open to the public? Yes
More details: http://www.visitclarkstreet.com
Dunlay's Roasted Chicken with Chimichuri and Confit Potatoes
Recipe by Dunlay's on Clark, 2600 N. Clark St.
2 tablespoons canola oil
6 tablespoons chimicuri (see recipe below)
3-4 confit potatoes, smashed (see recipe below)
Salt and pepper
-Pat half chicken completely dry and allow to air chill, uncovered in the refrigerator in for at least 2 hours. Season both sides of the chicken with salt and pepper.
-Heat 2 tablespoons of canola oil in a large saute pan over high heat. Sear chicken skin side down until skin has turned a uniform golden brown.
-Flip chicken to flesh side down and transfer the entire pan to a 400-degree oven. Roast until the internal temperature has reached 155 degrees.
-While chicken is roasting, deep fry confit potatoes until crispy and warmed all the way through. Toss potatoes with salt and pepper to taste. Plate potatoes in the bottom of a rimmed pasta bowl.
-Drizzle 2 tablespoons of the chimichuri over the potatoes. Top with chicken. Spoon remaining chimichuri over chicken and around the plate. Wipe rim and serve.
1 cup water
1 tablespoon salt
6 garlic cloves, minced
1 cup fresh parsley leaves, minced
1 cup fresh oregano leaves, minced
2 teaspoons crushed red chili flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Bring water to a boil in a small saucepan. Add the salt and dissolve. Remove from heat and cool. Combine the garlic, chili flakes, parsley and oregano in a medium bowl. Whisk in red wine vinegar. Whisk in olive oil. Whisk in salted water. Transfer to an air tight container and allow to sit for a day before using.
5 pounds red potatoes
16 cups olive oil
1 head of garlic, split
1 ounce fresh rosemary
1 ounce fresh sage
Place everything in oven-proof pan large enough to hold all ingredients and cover with foil. Put in a 300-degree oven and bake for a minimum of 1 1/2 hours. Check for doneness. Remove pan from the oven and allow potatoes to cool in the oil.
Unwrap Clark Street supports local businesses