Celebrity chefs Fabio Viviani and Katsuji Tanabe talk appetizers for the big game

Former "Top Chef" contestants and celebrity chefs, Fabio Viviani and Katsuji Tanabe both have successful restaurants right here in Chicago and they stopped by Windy City Live to talk about the perfect appetizers for your big game party. Fabio brings apps with an Italian flair from his restaurant Bar Siena and Katsuji shows us some with Mexican zest from his restaurant Barrio.

Also, Chef Katsuji will be hosting a tequila dinner on February 21 at Barrio in the private dining room. The dinner will consist of a three-course dinner where each dish is paired perfectly Clase Azul tequila. They will be selling a limited amount of tickets and they can be purchased on the website.

To find out more about Bar Siena, visit their website: http://www.barsiena.com

And visit Fabio's other restaurant, Siena Tavern: http://sienatavern.com

To find out more about Chef Fabio - visit his website: http://www.fabioviviani.com

To find out more about Barrio, visit their website: http://barriochicago.com

From the spreads the chefs brought - we focus on one item each. For Fabio - it's the wings and for Katsuji - it's the salsa!

Here are their recipes:

Fabio Viviani's Diavolo Chicken Wing Sauce
Yield: 1qt

9 tablespoons Unsalted butter
6 tablespoons All purpose flour
4 tablespoons Fresh squeezed lemon juice
2.75 cups Chicken broth
1 cup Water
2 tablespoons Orange zest
1.5 teaspoon Kosher salt
0.25 teaspoon Garlic powder
0.5 teaspoon Black pepper
0.5 teaspoon Cayenne pepper
2 tablespoons Paprika

  1. In a sauce pot melt butter over medium heat. Once melted and begins to foam, slowly whisk in flour forming a blond roux.

  2. Once flour is incorporated, slowly whisk in fresh lemon juice and chicken broth.

  3. Next add water and all remaining seasonings. Bring to a simmer and continue simmering for about 8 - 10 minutes. Stirring occasionally.

  4. Cool mixture slightly and place in a blender and puree smooth.

Katsuji Tanabe's Salsa

5 big Roma tomatoes
1 red onion
2 cloves garlic
2 guajillo peppers
1 árbol chile
1/4 cup Fish sauce
1/4 cup lime juice
1 avocado
2 bunches of cilantro

  1. Roast all the vegetables for 10 mins in the oven at 350-degrees.

  2. Then add the vegetables to the blender and blend at a low speed for 1 minute. Then add the fish sauce and lime.

  3. Then chop some of the fresh Cilantro into the salsa for extra crunch and add chunks of avocado.