'Man vs. Food' star Adam Richman 'Dares to Pair' at Taste of Chicago

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Saturday, July 11, 2015
Adam Richman "Dares to Pair" at Taste of Chicago
"Man vs. Food" star Adam Richman will host a "Dares to Pair" at the Taste of Chicago on July 11.

CHICAGO (WLS) -- Adam Richman "Dares to Pair" at Taste of Chicago

Taste of Chicago on from July 8 - 12, 2015 and features some of the best food from the across the area. On Saturday, July 11, at 1:30 p.m., "Man vs. Food" star Adam Richman will host a "Dares to Pair" with Alamos Wines at the festival. He'll match classic wines with untraditional food combinations, including Italian Beef.

Adam Richman "Dares to Pair" with Alamos Wines at Taste of Chicago

Date: Saturday, July 11

Hours: 1:30pm

Address: Grant Park

Admission/ Ticket Prices: Free!


Italian Beef

Regional Beef Sandwich Series: The Midwest

Recipe by Adam Richman

Pairs with Alamos Malbec

Beef is slow-roasted in savory Italian seasoning, sliced paper-thin and dunked in steaming hot broth-like gravy. It's topped with crunchy, vinegary, spicy Giardiniera, a pickled Italian relish largely comprised of onion, celery and roasted red peppers.

Makes 6 sandwiches


1/2 cup basil, leaves only, chopped

1/4 cup extra virgin olive oil

2 teaspoons red pepper flakes

4 cloves garlic

1 small bunch of oregano, leaves only, chopped

1 small bunch of thyme, leaves only, chopped

One 18-20 ounce top round steak (London Broil)

4 cups beef stock

6 Italian-style sandwich rolls

Giardiniera (recipe below)


Combine the basil, olive oil, red pepper flakes, garlic, oregano, thyme and a pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the steak. Place in refrigerator and marinate for 4 hours, or overnight.

In a bowl, combine beef stock with the reserved half of the rub mixture.

Preheat oven to 450F. Remove meat from refrigerator and let it come to room temperature.

Place meat on rack on a roasting pan and transfer to oven. Roast for 20 minutes or until a meat thermometer reads rare. Remove from oven and transfer meat to a cutting board. Let meat rest for at least 10 minutes, or cool in the refrigerator for up to 3 hours before slicing. Slice steak very thin, against the grain.

Reduce heat to 350F. Pour the rub-stock mixture into the bottom of the roasting pan and stir to combine with drippings. Return roasting pan to oven to heat through.

When hot, remove roasting pan from oven and dunk the sliced meat into the hot broth.

Pile meat onto the buns. Ladle approximately cup of broth over each sandwich or serve the broth on the side for dipping. Top with Giardiniera.


1 cup roasted red pepper strips

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

1/4 cup flat-leaf parsley, chopped

1 tablespoon coriander

1 teaspoon chile powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

4 stalks of celery, peeled and sliced thinly

2 jalapeno peppers, seeds removed and sliced into thin rings

2 cloves garlic, minced

1 small red onion, thinly sliced


To make the Giardiniera: Combine all ingredients, mix well, and let flavors combine for 24 hours in the refrigerator.