'Windy City Weekend' talks Chicago Pride Parade

CHICAGO (WLS) -- Val Warner hosted "Windy City Weekend" Friday with guest co-hosts Cody LaGrow and ABC7 Chicago I-Team investigator Jason Knowles.

The trio kicked things off by discussing new first date locations and how fitness may be a better option than your traditional restaurant.

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A surprising trend among Gen Z has formed: bringing back the traditional shopping mall experience. Rather than relying solely on online shopping, younger consumers are embracing in-person retail for the social experience and unique finds.

LaGrow then shifted the conversation to Chicago's upcoming Pride Parade, sharing the event's rich history, its impact on the city and what attendees can expect as thousands gather to celebrate love, inclusion and community.

The "Windy City Weekend" audience was treated to a pair of exciting giveaways.

To celebrate National Fried Chicken Day, Yardbird Southern Table & Bar provided catering for the studio audience, featuring its signature Honey Sriracha Waffle Chicken Sandwich, fried chicken tenders, classic Southern sides, desserts and beverages. Every audience member also received a complimentary coupon for a free dessert.

The excitement continued as one lucky audience member and their guest won tickets to the Waldorf Astoria Chicago's popular Clicquot Courtyard experience. The seasonal activation features a 75-minute champagne happy hour, artisanal charcuterie, live music and an elegant European-inspired courtyard in the heart of Chicago's Gold Coast.

Warner and LaGrow also highlighted one of Chicago's hottest events happening Friday night: a "Love Island"-themed singles party at Joy District in River North. Inspired by the hit reality dating series, the event gives fans the chance to mingle with fellow "Love Island" lovers through themed games, confessionals, a fire pit hangout and plenty of villa-inspired fun. The event takes place from 7 to 10 p.m., making it a perfect kickoff to the weekend for anyone looking to find a connection or simply enjoy the "Love Island" atmosphere.

Warner and LaGrow discussed the growing popularity of "Love Island" and why events like Friday's are drawing such enthusiastic crowds across Chicago.

Former Chicago Pride Parade Co-Chair Tim Frye and Windy City Times owner and 2026 Pride Parade Community Grand Marshal Tracy Baim joined Warner to reflect on their decades of involvement with Chicago Pride. The pair discussed the parade's evolution over the years, the importance of preserving its history, and how the celebration continues to inspire future generations of LGBTQ+ leaders and allies throughout Chicago and beyond.

Alessi Foods shared two delicious recipes perfect for that summer vibe. Viewers learned how to prepare crispy Risotto Arancini Balls, served with marinara sauce, along with a fresh Tomato Bruschetta, made with vine-ripened tomatoes, basil, roasted garlic, balsamic glaze and olive oil.

These simple recipes showcase classic Italian flavors that are easy to recreate at home.

Alessi Risotto Arancini Balls

Ingredients

- 1 package Alessi Risotto with Porcini Mushrooms
- 20 oz. water or stock
- 1 tablespoon butter
- 6 oz. Alessi Italian Style Bread Crumbs
- 3 eggs
- 36 oz. canola oil
- 8 oz. Alessi Marinara Sauce
- 1 oz. shredded Parmesan cheese
- Chopped parsley

Directions
Boil 2.5 cups of water or stock with 1 tablespoon of butter.

Stir in the Alessi Risotto packet for 1 minute, cover tightly and simmer undisturbed for 18 minutes. Remove from the heat and let stand uncovered for 3 minutes.

Once the risotto has cooled, form it into golf ball-sized balls. In one bowl, scramble the eggs. In another bowl, place the Italian Style Bread Crumbs. Dip each risotto ball into the egg mixture, then coat evenly with the bread crumbs.

Heat the canola oil to 350F. Fry a few arancini at a time for 3-5 minutes, or until golden brown. Remove and drain.

To serve, spread the Alessi Marinara Sauce on the bottom of a plate, place the arancini on top, and garnish with shredded Parmesan cheese and chopped parsley.

Tomato Bruschetta

Ingredients

- 6 vine-ripened tomatoes, medium diced
- 1 oz. fresh basil, chiffonade
- 7 oz. Alessi Sundried Tomatoes, drained
- 1 tablespoon Alessi Roasted Garlic
- 1 oz. Alessi Balsamic Glaze
- 2 tablespoons Alessi Olive Oil
- 1 teaspoon salt

Directions
In a medium mixing bowl, combine the diced tomatoes, basil, drained sundried tomatoes, roasted garlic, balsamic glaze, olive oil, and salt. Mix thoroughly and allow the mixture to rest for 1 hour so the flavors can fully develop.

Store the bruschetta in the refrigerator. The mixture will keep for 5-7 days and is ready to serve over toasted bread or crostini.