June 28, 2010
Chef Julius serves as owner of A Tale of Two Chefs, TV Host on Big Ten Network Executive Chef for KeHe Distributors. Inspired by his training at the Le Cordon Bleu Academie d'Art Culinaire de Paris and New Orleans School of Cooking, he specializing in "World Fusion" cuisine that he describes as carefully blending his French and Creole training with flavors and techniques from around the globe. For more information visit his newly launched, interactive website www.taleof2chefs.com or check out Chef's new blog post about the upcoming demo "Wait Til This Year" | Taste of Chicago Blog Post. See below for a list of other chefs appearing at the Dominick's Cooking Corner. http://www.explorechicago.org/city/en/things_see_do/event_landing/events/mose/taste_of_chicago_-.html
You can meet Chef Julius at 3 pm on Sunday, July 4 at Dominick's Cooking Corner, just east of Buckingham Fountain at the Taste of Chicago. Or you can try out some of his favorite recipes:
Red Monkey Hickory Smoked Balsamic Steak
3 Rib eye steaks (1in thick)
4T Red Monkey Hickory Smoked Balsamic Seasoning
3T Giangrandi Extra Virgin Olive Oil
1T Smokin Joe's Garlic Sauce
1T coarse ground black pepper
In a re-closeable plastic bag, place the steaks, 3T Red Monkey Seasoning, 2T olive oil, garlic sauce & black pepper.
Massage the ingredients into the steaks. Marinate in the refrigerator for 15-30 min. Remove 5min before cooking.
Place a nonstick or seasoned cast iron grill pan on the stovetop for 2-3min.
Place steaks onto the hot pan & let cook for AT LEAST 3-4min without touching them
Turn steaks over and allow them to cook to desired doneness, 4-5 min for medium rare.
Remove steaks & allow them to rest on warm serving plates or cutting board for 3min.
While steak is resting, sprinkle the remaining Red Monkey Hickory Smoked Balsamic Seasoning & drizzle the rest of the Giangrandi Extra Virgin Olive Oil.
Thinly slice to be a part of bruschetta or serve each steak individually
Sweet & Spicy Broccoli
1lb of chopped broccoli (frozen)
2T Giangrandi Extra Virgin Olive Oil Intense Blend
3T Nature Isle Tropical Gourmet Mango Pepper Sauce
2T Ojai Cook 'Bite Back' Teriyaki Sauce
1pk Savory Choice Chicken or Vegetable Broth Concentrate, plus 1/2 cup water
Place a 10-12in sauté pan on med-high heat for 2min
Add Giangrandi extra virgin olive oil, heat for 2min more, add the frozen broccoli
Sauté the broccoli 4-5 min. Add mango pepper & "bite back" teriyaki sauces to the broccoli
Add the contents of Savory Choice packet & ½ cup water. Stir in, cover and cook on med for 5-7min, until broccoli is heated through.
Remove pan from heat & serve vegetables hot as a great side dish.
Roasted Red Pepper & Mango Aioli
1 cup Ojai Cook Lemonaise
2T roasted red peppers (pureed)
2T Nature Isle Tropical Gourmet Mango Chutney (pureed)
1T Red Monkey Tres Chili Seasoning
1tsp cayenne pepper
1T Giangrandi Organic Extra Virgin Olive Oil (optional)
In a metal bowl, add all of the wet ingredients (except olive oil) and mix together with a spoon, until the color is even and the texture is smooth.
Next add the dry seasonings, mix them evenly into the blend.
If mixture is too thick, add the olive oil. This will help thin it out and extend the finish when you taste it.
This is a very wine friendly dipping sauce for roasted potatoes or spread it on a bun to jazz up a turkey burger.
MEET CHEF JULIUS
3 pm on Sunday, July 4
Dominick's Cooking Corner
Taste of Chicago
Dominic's Cooking Corner line up
Friday, June 25
11 am - Zagat Sweet Treat Challenge
12 Noon - Jimmy Bannos & Jimmy Bannos, Jr., Heaven on Seven & the Purple Pig
1 pm - Mario Batali, presented by Chicago Brick Oven
2 pm - Join Mario Batali for a book signing
4 pm - Cleetus Friedman, City Provisions
5 pm - Chef Gloria Hafer, After School Matters, "Healthy Eating to help Curb Child Obesity"
Saturday, June 26
11 am - Chef Gerry Gulli, United Airlines
12 Noon - Everyday Food with Lucinda Scala Quinn, SVP executive director of food for Martha Stewart Living Omnimedia, co-host of Everyday Food on PBS and author of Mad Hungry: Feeding Men and Boys
1 pm - Chef Ryan Hutmacher, Centered Chef Food Studios
2 pm - Diane Henderiks, RD "Dietitian in the Kitchen" – leading US nutritionist, cookbook author and regular on-air contributor for Good Morning America Health
3 pm - Ina Pinkney, Ina's
4 pm - Chef Keith Jones, author of "Cooking up Your Dreams"
5 pm - Chef Vicente Duran, Vivo
Sunday, June 27
11 am - Chris Lateano, Executive Chef, South Water Kitchen
12 Noon - Chef Ryan Hutmacher, Centered Chef Food Studios
1 pm - Shelley Young, the Chopping Block
2 pm - Martha Stewart Living with Jennifer Aaronson, editorial director food and entertaining for Martha Stewart Living
3 pm - Matt Goulding, co-author "Cook This Not That! Kitchen Survival Guide" & "Eat This, Not That!" book series
4 pm - Chef Tony D'Alessandro, Big & little's, Hell's Kitchen, Season 6
5 pm - Chef Keith Jones, author of "Cooking up Your Dreams"
Monday, June 28
11 am - Chef Laurel Boger, The Eli's Cheesecake Company
12 Noon - Chef Dennis Karim, Smith Village
1 pm - Mr. Fix It and host of Housesmarts, Lou Manfredini
2 pm - Humana presents "Healthy Food for the Fun of it!" featuring Jimmy Bannos and family sharing their favorite recipes
3 pm - Irma Dinkha, Beautiful Cakes
4 pm - Chef, Cesar Pineda, Ciao Amore Italian Restaurant
5 pm - Will Brown, "Wills Way Cooking"
Tuesday, June 29
11 am - Roberta Trenbeth, Jersey Mary BBQ
12 Noon - Chef Bob Zrenner, 33 Club
1 pm - Stephen Wambach, Executive Chef, EPIC
2 pm - Chef Mike Cisternino, Tavern at the Park
3 pm - Chef Fred Genovese & Kevin Jenkins, Chef & the Fatman, authors of "The Red White & Blue Collar Cookbook"
4 pm - Katherine Davis, Recording Artist; Blues Singer, author of "Blues Woman Cookbook"
5 pm - Chef Rome, "Personal Chef to the Stars"
Wednesday, June 30
11 am - Chicago's own The Hearty Boys and the winner of the Red Eye Virtual Kitchen Contest
12 Noon - Chef Derris Cole, Cole's Catering
1 pm - Chef Justin Large, Big Star
2 pm - Andrew Brochu, Kith n Kin
3 pm - Taste of Home with Dana Elliott, presented by Gallo Family Vineyards
4 pm - Taste of Home
5 pm - Alain Roby, Executive Pastry Chef, Stetson Chophouse at Hyatt Regency Chicago, author of "Casual and Elegant Desserts"
Thursday, July 1
11 am - Chef Christopher Tong, My Private Chef
12 Noon - Radhika, Exec Chef, English, Top Chef, Season 5
1 pm - Chef Luca Corazzina, 312 Chicago
2 pm - David Mirassou, presented by Mirassou Winery
Friday, July 2
11 am - Chef Paul Fehribach, Big Jones
12 Noon - Chef Omar O. Rodriguez, (k)new Restaurant
1 pm - Giuseppe Tentori, Executive Chef, Boka Restaurant
2 pm - Chef Dave Samber, Polo Café & Catering, Bridgeport, U.S.A.
3 pm - George Reisch, Brew Master, Anheuser-Busch
4 pm - Chef Dwight E. Evans II & Davonte Evans, Covenant Village of Northbrook
5 pm - Chef Victor DeLeon, O'Donovan's Pub & Restaurant
6 pm - Sunny Savage, wild food expert and host of Veria TV's "Hot on the Trail"
Saturday, July 3
11 am - Marc Silverman, ESPN Radio 1000: Waddle & Silvy
12 Noon - Rev. Leo Patalinghug, "Grace Before Meals"
1 pm - Chef Ardon Mofford, Governor's Pub and Eatery/Taste of Nova Scotia
2 pm - Linda Szarkowski, Green Spirit Raw Food Living
3 pm - Chefs Henry Maciazek & Erin Joseph, Tu Chez/Heller Catering
4:00 - Chef Michael Fiorello, Mercat a la Planxa
5 pm - Sunny Savage, wild food expert and host of Veria TV's "Hot on the Trail"
Sunday, July 4
11 am - Ranjana Bhargava, Indian Cooking
12 Noon - Denise Norton, Flavóur Cooking School
1 pm - Derek Simcik, Atwood Café
2 pm - Chef Todd, Fisher, THE KITCHEN, Sand City, CA
3 pm - Chef Julius Russell of A Tale of Two Chefs and co-host The Big Ten Cookout, on The Big Ten Network
4 pm - Russell & Dora Moore, "Cooking for your pets"
Copyright © 2023 WLS-TV. All Rights Reserved.