Midday Fix: Cajun Shrimp & Jalapeño Cheddar Grits

Midday Fix: Cajun Shrimp & Jalapeño Cheddar Grits

>> DINA BAIR: THE >> DINA BAIR: INAUGURAL NORTH SIDE RESTAURANT WEEK KICKS OFF THE FIRST WEEK OF MARCH. 7 CHICAGO NEIGHBORHOODS AND SEVERAL RESTAURANTS ARE PARTICIPATING INCLUDING HONEY BEAR CAFE IN ROGERS PARK AND RIGHT WE HAVE THE CHEF JOINING

US AND WE SO APPRECIATE YOU BEING HERE. SO TELL ME A LITTLE BIT ABOUT IT’S PRETTY EXCITING THAT A NEW RESTAURANT WEEK RIGHT FROM THOSE OF US THAT ARE ON THE NORTH SIDE. IT’S, YOU KNOW, 7 DIFFERENT NEIGHBORHOODS PARTICIPATING.

>> FOR SURE. HONEY, BEAR CAFE. REALLY EXCITED TO BE PART OF THIS. SO MANY OPERA SURROUNDING A NEIGHBOR PARTICIPATING AND THE RESTAURANT WITH. WE DO TO AS CLOSE A MENU ITEMS FOR THE REST FROM OKAY. WHAT ARE YOU MAKING FOR RESTAURANT WEEK?

THIS WEEK THAT HAS LET HIS FRENCH THOSE WHICH IS REALLY THE INITIALS. PLAYS BUT ALSO CONFESSES ON AMERICA WAS AND ONCE WE DO HAVE A FRIED CHICKEN SKILLET, IS REALLY WAITING FOR IT TO GAS WITH A CALM ALL RIGHT. AND THAT

YOU’RE GOING MAKE FOR RESTAURANT WEEK. SO YOU DECIDED TO MAKE SOMETHING FOR US TODAY. THIS IS APPARENTLY A FAN FAVORITE RIGHT? >> SHORT TODAY WE’RE MAKING A DIFFERENT RECIPE WE DO IN THE JALAPENO CHEDDAR WITH STRING CAROL SAUCE AND JUST TO GIVE

YOU DIFFERENT FACE ARE MANY DISHES THAT DELICIOUS AND THE REST AROUND FOR EVERYBODY TO HAVE A KNOWLEDGE CAN COME TRY YET EXCELLENT. ALL RIGHT. YOU’VE GOT THE GRIT STARTED OVER HERE. I PROBABLY WHETHER WRONG SHIRT FOR OUT HERE THINGS UP WITH THAT. BUT A

CASE OF THE GREATS ARE GETTING THICKER. >> DINA BAIR: SO YOU JUST PUT IN THERE ISN’T A LITTLE MILK WITH THOSE ARE. >> YES, WE I MEAN, WE LET IT COOK A LITTLE MAYOR THEM. WE’RE AT THAT NOW TO A ONE

SAYS READY TO CALL ME OR A COOK. THEN WE HAVE THE SYSTEM IS WHICH IS THAT OUR FLAVOR TO SAYS, ARE YOU PUTTING INSIDE KIND OF PUT CHANNEL TWO’S CAN JUST PLAY WITH >> AND BY DID USE FOR THAT. YES, OKAY. YOU CAN USE ANY

FRIENDS. CAN USE DIFFERENT KINDS CHAVEZ MILES. IT’S UP TO YOU WHAT YOU’D LIKE TO PUT IT ON AND WHAT KIND OF CHEESE IS THAT? THIS IS A NUMBER DEPARTMENTS OUR JUST TO GIVE IT MORE FLAVOR MORE. I THINK THIS MOVE, WHICH IS

>> YEAH, ARE SUCH A COMFORTING FOOD. I THINK RAY. YEAH, IS IT. IT THE CREAM IN IT AND THE CHEEZ. IT GETS A LOT OF JUST SO WHEN YOU EAT IT, TOO. AND THEN WE’RE COMBINING WITH THE SAUCE. >> SO THAT HEAVY WHIPPING

CREAM. NO, THAT’S THAT’S THEM. THAT’S REGULAR OKAY. BUT WERE TRAVELING HIGHS. THIS COMING. >> DINA BAIR: IT DOES LOOK A LITTLE THICKER, BUT THAT’S FINE. AND THEN YOU JUST ADD AS MUCH AS YOU NEED OF THEM OUT UNTIL YOU GET TO BE THE RIGHT

YOU GOT CORRECT. KING IN A LITTLE BUTTER THERE WITH THEN WE TURN OUT THE CONFLICT TO BUT WE’VE A COMING HOW OPINIONS? MOTIONS. THEY CAN MAKE EVERYTHING BETTER AND MAKE TO PLACE. GREAT FLAVOR. SOME PRETTY COOK THE BACON.

AND THEN YOU KIND OF ADDED AND THEN WE’LL MORE FROM OUR FLAVOR BECAUSE WE DON’T WANT TO WHEN FAT THEIR NUMBER RIGHT NOW. IT’S FIRST TIME FOR THE NORTH SIDE RESTAURANT WEEK. I BELIEVE SO. YES, OKAY. YEAH. I IMAGINE YOU’RE EXCITED TO BE INVOLVED.

>> WHEN ARE YOU OPEN OR YOU LUNCH AND DINNER EVERY DAY WE’RE ON AND EVERY DAY. >> AND STEPS AND SUNDAY WE OPENED TO 3.30, AND THEN FACE. WE OPENED ITS 7TH INNING UNTNTI >> DINA BAIR: AND FOR 2 WEEKS SECONDS. PEOPLE A REALLY LONG

A CHANCE TO COME I WAS RESTAURANT WEEK BECAUSE I THINK IT IT GIVES PEOPLE AN OPPORTUNITY TO TRY OUT A RESTAURANT THAT THEY WOULDN’T GO TO AND THEY HADN’T BEEN TO CORRECT. >> IT’S A REALLY GOOD TIME FOR

PEOPLE TO GO AND TRY AND SEE WHERE WE DO THERE. AND THEN. >> DINA BAIR: JUST GIVE IT A TASTE AND THEIR OTHER RESTAURANTS IN ROGERS PARK THAT ARE PARTICIPATING BUT ALL DIFFERENT KINDS OF CUISINE WITH YOUR NIGHT THAT THE NEIGHBORHOOD IS I WOULD

>> LIKE IN MANY CULTURES AND ALSO SOME MANY RESTAURANTS GO >> THAT’S A BEAUTIFUL THING ABOUT THE NEIGHBORHOOD AND CERTAINLY THE BEAUTIFUL THING ABOUT GOING OUT TO DINNER THERE, RIGHT? THOSE ARE COMING TOGETHER NICELY ON TV AND BEAUTIFUL AND THEN EVENTUALLY

YOU MARRY THE 2 PANS. RILEY. YEAH. ONCE OF THIS TUESDAY ON THE WAY WITH 7 A BETTER THAT AND THEN WE PUT THAT SAW SOME TIME, WHICH ALREADY HAS EVERYTHING ON IT. THEN WE GOT MISSED WITH AGREEING ON ON SOME FRONTS THAT YOU SOMETIMES

OMAR PARMESAN OKAY. DID YOU FRY THAT UP? A LITTLE BIT SAID THE PARMESAN ON TOP. >> ALL RIGHT. JUST GOT LIKE THAT ON TOP OF THE GRAND JUST DOWN LIKE, OH, IT’S BEAUTIFUL. THERE’S OUR FINISH. GREAT. THANK YOU SO MUCH FOR COMING

IN. SO NORTH SIDE RESTAURANT WEEK IS MARCH FIRST THROUGH THE 15 FIND PARTICIPATING RESTAURANT THAT NORTH SIDE RESTAURANT DOT COM PROVE THEIR CUP. THEY, BY THE WAY, IS AT 7,000 IN THE 7,000 BLOCK. BY THE WAY, UP NORTH CLARK

STREET, YOU CAN SEE THE MENU HONEY BEAR R P DOT WE’LL HAVE ALL THE INFORMATION ABOUT RESTAURANT WEEK AND THIS