Comedians Erica Clark, Cousin Tiera join 'Windy City Weekend'
CHICAGO (WLS) -- "Windy City Weekend" Friday was preempted by coverage of the Lindsay Clancy murder trial.
The show can be seen in its entirety in this article.
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Val Warner and Ryan Chiaverini reunited in the studio Friday, as Chiaverini returned from California.
Comedian Erica Clark joined the show and opened up about her professional journey, how she found her way into comedy and the people who inspire her. Clark also shared why her father, the legendary Mr. T, continues to play such an important role in her life.
The conversation continued as Chiaverini dove into the latest trend among younger people: pheromone-maxxing. Men are ditching the deodorant and showers to embrace their natural body scent, believing it can be more attractive.
Warner and Chiaverini welcomed nationally touring comedian Cousin Tiera to the desk. Tiera has been seen at Chicago's Laugh Factory or on Netflix's "Funny AF with Kevin Hart" series. She brought her humor and hot takes.
"Windy City Weekend" welcomed back Cody LaGrow to give the latest updates in pop culture. From Beyoncé's birthday to local rising stars making waves, LaGrow had everything you need to know.
Ye's daughter, North West, is taking the stage at The Vic Theater this weekend. LaGrow broke down what attendees can expect from her performance and what he's most excited to see.
And as new stars shine in Chicago's theaters, legendary ones are making a return. "Cars" is heading back to theaters celebrating its 20th anniversary. Chiaverini reminisced on his Route 66 road trip, where he visited many of the landmarks and towns that inspired the beloved film's ionic characters.
At the Shop & Save Market in Algonquin, Chef Christian Contreras showed "Windy City Weekend" how to prepare his mouthwatering artichoke salad, the perfect dish to enjoy at home over Labor Day weekend.
For more Alessi products, visit https://alessifoods.com.
Artichoke Salad:
- 1 can Vigo Artichoke Hearts, drained
- 1/4 cups red onions, diced
- 1 tomato, diced
- 1/4 cucumber, sliced
- 1/4 cups Feta Cheese, crumbled
- 1/4 cups Vigo Greek Olives
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1/2 tablespoons dried oregano
- Alessi Extra Virgin Olive Oil, to taste
- Alessi White Balsamic Vinegar
Instructions:
Mix all ingredients in a bowl and toss well.
Pasta with artichokes:
- 14 ounces Vigo Quartered Artichoke Hearts
- 1/2 cups onion, chopped
- 1/3 cups Alessi Extra Virgin Olive Oil, divided use
- 24 ounces Alessi Chunky Marinara Pasta Sauce
- 1 pound Alessi Organic Spaghetti
- Grated Pecorino Romano Cheese
Instructions:
Rinse, drain and pat dry artichokes.
Set aside.
Saute onions in 3 tablespoons olive oil until opaque.
Add pasta sauce and heat for 5 minutes, stirring occasionally.
Add artichokes and keep sauce warm while pasta cooks.
Cook pasta "al dente;" drain.
Add pasta to sauce and toss until well-coated.
Serve and sprinkle with cheese to taste.
