The market will be open every first and third Saturday of the month from January through April, 8 a.m. to 1 p.m. Each Saturday the market will feature a themed culinary event showcasing local sustainable farmers, producers and the chefs who work closely with them. The events will include food tastings that highlight products at the market.
The theme for the first Saturday that the market is open is Snout to Tail: Green City Market Pork. The events are free but reservations are required. For more information visit ChicagoGreenCityMarket.org
Paul Virant, the owner and chef at Vie Restaurant in Western Springs, is among the local chefs taking part in special demonstrations at the Green City Market. He was a guest on ABC 7 News Saturday morning. He shared his recipe for making your own bacon.
Housemade Bacon½ c kosher salt
½ c smoked sea salt
1T black peppercorn, coarsely cracked
1T honey
1T sweet smoked paprika
One 3 to 5 pound slab pork belly (skin on or off)
You can find more information about Chef Paul Virant and Vie Restaurant at VieRestaurant.com