Taste of Randolph Street will run from 5:00 p.m. to 11:00 p.m. on Friday, June 20; 2:00 p.m. to 11:00 p.m. on Saturday, June 21, and 2:00 p.m. to 10:00 p.m. on Sunday, June 22. $10 suggested donation goes towards the West Loop Community Organization. All Randolph Street businesses are open during the festival. For more information, visit www.jamfests.com or call 312.458.9401.
The West Loop Community Organization (WLCO) is a one-stop information resource for the West Loop. The WLCO collects and makes available a wealth of information ranging from its quality restaurants, galleries and retailers to residential and business planning issues. Members of the WLCO make visible contributions towards shaping a unique community, collaborating with local officials, business owners and residents on issues important to where they live, work, and play.
The Culinary Pavilion will feature neighborhood chefs on Saturday and Sunday during the festival from 2:30 p.m. to 7:00 p.m. Brochures will be available with recipes so guests can recreate these dishes at home.
Participating restaurants include:
- Bar Louie
- Chicago Chocolate Company
- de cero
- La Luce
- La Sardine
- Red Light
- Sushi Wabi
- Friday, June 20: Mike Doughty's Band
- Saturday, June 21: Drive-By Truckers
- Sunday, June 22: Josh Ritter and Matt Costa
Tuna Taco with Mango Habenero Salsa
- 1# Tuna Steak
- Olive oil
- Salt and pepper
- 8 tortillas
Grill tuna medium rare, chop & distribute among 8 tortillas. Spoon on 1 tablespoon or more mango salsa.
- 1 mango, peeled
- 1 red pepper
- 1 small red onion
- 3 habenero chilies
- 1/2 bunch cilantro
- 1/4 c olive oil
- Salt and pepper
Dice mango, onion & red pepper into a small dice. Chop Habenero carefully (wearing rubber gloves is a good idea) and then cilantro. Place all in a bowl, toss with olive oil and salt and pepper to taste.
Guacamole de Cero Style
- 4 avocados
- 2 cloves garlic minced small
- 1/2 small red onion minced
- Plum tomatoes minced
- Jalapenos minced no seeds
- 2 tablespoons cilantro finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Pit, peel and mash avocados. Add all other ingredients and mix well. Add salt and pepper to taste.
Makes 8 to 10 tacos
Skirt Steak Marinade
- 1/4 c. pickled jalapenos with juice
- 1-2 cloves garlic
- 1 1/2 t. black pepper
- 1/4 c. olive oil
Puree all ingredients together, use this to marinate 1 ½ pounds of skirt steak. Grill steak to desired doneness, we prefer the meat at medium, and cut across the bias of the meat.
Roasted Fingerling Potatoes
Toss 1/2 pound of fingerling potatoes in olive oil, salt, and pepper. Roast in a 350 degree oven until tender enough to pierce with a fork. Dice into small cubes.
- 1 whole egg, beaten and divided in half (you will only use 1/2 the egg)
- 2 egg yolks
- 1 tablespoon salt
- Whip these ingredients together until thick, and the eggs are a light lemon color. This can be done by hand but is much easier in a food processor. (Adjust salt if necessary)
- Slowly add 2 cups of olive oil
- 1 c. chili chipotle in adobo sauce
- ½ c. lime juice
- To assemble your tacos, place the steak and potatoes in tortillas, top with chipotle mayo, garnish with diced onion and cilantro and a wedge of lime.