Lunchbreak: Sausage & Peppers

Lunchbreak: Sausage & Peppers

>> DINA BAIR: AND TODAY’S LUNCH BREAK, WE’RE MAKING A SERVI AND DASHED WITH THE NORTH SIDE RESTAURANT WEEK PARTICIPANT CHEF AND OWNER OF 0, 1, 6, SERBIAN RESTAURANT AND SANDWICH SHOP CHEF BLANDLY TIBBETTS JOINS US WITH A SAUSAGE AND PEPPER SO FIRST,

TELL ME ABOUT THE NAME BECAUSE CLEARLY IS NOT FAMILIAR TO US. BUT IF YOU KNOW, YOU KNOW, THROW THEIR THINK THAT’S COMES FROM OUR AREA CODE CITY AND SERBIA, WHERE I’M FROM NAME. LET’S CALL SO THAT’S WHY THAT THAT GOOD.

>> EVERYBODY WITH THOSE OF THE SERBIAN COMMUNITY HERE. SO I KNEW THAT WOULD BE RECOGNIZED IF PUT THE NAME. THAT’S HOW THAT >> DINA BAIR: SO THERE IS A GREAT SERBIAN COMMUNITY HERE. AND CLEARLY THEY ARE COMING TO THE RESTAURANT. BUT I THINK

THE BEAUTY OF RESTAURANT WEEK IS FOR PEOPLE WHO HAVE NOT TRIED DIFFERENT STYLES OF TO TRY. YEAH. SO WHAT WOULD YOU SAY IS SORT OF THE SIGNATURE FLAVOR YOUR SERVING RESTAURANT? >> JARRETT PAYTON: WELL, WE TRIED MAKES IT A LITTLE BIT.

PROBABLY IS A SOUTHERN 3RD. THE UNFORESEEN, A LOT OF IS A LOT OF LIKE CHARCOAL FOR COOKING. AND THEN WE HAD A A LITTLE BIT OF ADDITIONAL DISHES LIKE TO LET’S WHICH FOR THAT, WHICH IS THE PORTS TO THAT IS A VERY ANYWHERE TO GO

IN THE SOUTH OF US. >> I JUST LOVE WHEN YOU SAY THE NAMES OF BECAUSE IT SOUNDS A BEAUTIFUL. WE’RE LOOKING AT PICTURES OF THE INSIDE OF THE RESTAURANT THERE. AND I KNOW YOU MENTIONED THAT YOU SMOKE ALL YOUR MEATS IN-HOUSE,

RIGHT? YES, WE DO HAVE A 4,000 POUNDS WILL CAUSE THAT IT’S BUILT INSIDE THE RESTAURANT AND GOES IN THE HOUSE TO THERE’S A ALSO THE >> JARRETT PAYTON: DONORS, BILL THAT BEFORE I SOLELY HE HAS THAT WHEN WE GOT THAT

BEFORE 1000 OKAY. OH, MY GOODNESS. AND REALLY JUST A WARM DAY CORPS THERE. I LOVE LET’S GET TO THE DISH BECAUSE YOU HAVE A UNIQUE WAY OF SCORING THAT THAT MAKES IT TASTE EVEN BETTER. YEAH. SO THIS IS OUR VERSION OF WHAT

THE KING OF SAUSAGE, WHICH HAS THE HAS OF LIKE GARLIC AND FENNEL. KIND OF LIKE THAT. I THINK PRESIDENT LIKE FLAVORS WILL BE FOUND SAUSAGE. SO ALSO PUT THE KEYNOTE CONTAINS OFF. >> THE COOK PORK SKIN. SO LET’S JUST SCORED.

>> THAT I’M GOING TO DO RIGHT NOW. THAT FOR SKIN FAT IS GOING TO COME OUT AND GIVE A REALLY IT WAS A SHUNT TO THE TO THE SAUSAGE AND THEN YOU KIND GET LIKE THE CRISPNESS OF THE. IF WE WERE GOING TO GET

THIS TO MAKE IT HOME AND NOT COME TO, YOU KNOW, THAT’S WHAT I KNOW. WE WANT TO DO. >> WHERE TO GET >> WELL, THIS YOU CAN COME THE OF THE SHOP BY DEFENDER SOUTH WHERE WE HAVE A DEADLY CASE YOU CAN ALL MY WELL.

WONDERFUL. OKAY. SO YOU FOCUS AND THAT I ALREADY HAVE ONE BECAUSE TAKES A LITTLE BIT MORE ME TO COOK AND THEN THIS FRONT, WE HAVE ENOUGH COOK, SOME STABILITY ON FROM CHEETAH PEPPERS. AND THIS IS FULL WHICH WE’RE GOING TO HAVE

SOME TIME. I’M MIKE IS TRADITIONAL CHEESE SPREAD MADE FROM THE COW’S MILK WE’RE GOING TO ADD THAT TO MAKE IT A LITTLE BIT PREMIERE. AND WHILE WE WAIT FOR THIS OFFICE FINISH COOKING SETTINGS LIKE IT HAS THE CONSISTENCY OF GOAT

CHEESES THAT KNOW. SO IT’S A VERY LATE FOR ADDITIONAL. FOR THE MILK AND THEN YOU LET IT REST. YOU THINK ALL THE FED FROM THE TOP AND THEN YOU LET IT FERMENT FOR LIKE WEEK 2 OR 3. ALL RIGHT. THERE’S THE 3

DIFFERENT STAGES OF THAT TIME HERE WITH A THUMB AND WASN’T THE AND PRETTY MUCH. IT THIS HIS ON THAT COME WITH A BOOK SO HELP YOU TO SO YOU CAN SEE IT LIKELY SEE EVERY BITE IS GOING TO HAVE THAT LITTLE BIT

>> JUST A LITTLE BIT FOR THIS NICER IT. AND WE DO THAT. WE’RE GOING TO PLACE AND THEN IT’S NICE AND JUST A FEW. >> AND YOU’VE TO SERVE AND WINDS AS SO WE TRIED TO MAKE OUR LIST OF MOST OF THAT

THERE’S NOT A LOT OF CHOICES THAT WE CAN. BUT THOSE ARE LIKE A 3 YEAR KIND OF LIKE FAVOR RIGHT NOW IS THAT WE HAVE FROM SERBIA THOSE ARE RANGES FROM SERBIA. ALSO 3 DIFFERENT DISTILLERY. THERE IS A PLUM BRANDY. THERE IS PAIR

BRANDY AND A SO THOSE ARE VERY DIFFERENT FLAVORS. AND AND SOPHIA, NICE SELECTION. SO NOW WE DO SO. SO JUST PLAY THEM TOO. SOME OF THIS. >> AND YOU MADE THAT EFFORTS LIKE THAT WHEN WHEN YOU BITE INTO THE ALSO NICE CRUNCH, A

NICE LIKE CHINA. SO THAT THEY’RE REALLY NICE YOU CAN DO THEM AS APPETIZERS JUST LIKE, YOU KNOW, FELT THE BETTER ON IT. AND JUST A LITTLE BIT OF GARLIC AND THEY CAN BE IF YOU DON’T WANT EAT AT THE MOMENT SHE DEVELOPED, THAT NICE

ALTERNATIVE. YES. >> DINA BAIR: AND WHAT YOU’RE PLAYING THAT UP, I WANT YOU TO TELL ME ABOUT SOME OF THE OTHER DISHES BECAUSE THESE ARE ON THE RESTAURANT SO WE HAVE A 2 MADE THIS FOR THE REST WE HAVE A BUDGETARY THE MEAT

OPTIONS. SO THIS RIGHT HERE THAT THEY’RE NOT SURE. LISA, A TOAST WITH THAT HAS A IT’S A RIGHT. THOSE THAT WITH FED UP FROM CONDIMENT, A REAL THREAT THAT THAT THE SPREAD AND ARE SOLID AND ALSO THERE IS A SMOKE. ALL IS THAT THE SMOKING

ARE SMOKERS WILL FROM THE START RELISH. AND THEN WE HAVE A LONG MUSHROOM FORCE THAT THAT HAS A LITTLE BIT OF FICKLE EDGES AND A WHOLE GRAIN MUSTARD. AND THEN WE HAD A LITTLE BIT OF TO THE WEST. >> WONDERFUL. AND THEN, OF

COURSE, THE DISH THAT YOU MADE RIGHT SO THAT’S LESSON IN PAPERS, KIND OF PULLING WITHIN A SAUSAGE COMPANY ON THE NEWS. >> DINA BAIR: INITIATIVE AT FIRST AND I OF FINISHED A LITTLE BIT A LITTLE OVER MY >> ALL RIGHT, ON EXCELLENT.

WELL, THANK YOU SO MUCH COMING IN. EDUCATION THAT HAS THIS IS BETTER FOR YOU CAN FIND THE RESTAURANT AT 50 77 NORTH LINCOLN AVENUE OR 0, 1, 6, RESTAURANT DOT COM FOR MORE INFORMATION, YOU CAN CHECK OUT MORE OF THE PARTICIPATING

RESTAURANTS AT NORTH SIDE RESTAURA WEEK DOT COM. WE’RE GOING TO POST THIS RECIPE. YOU CAN GO TO 0, 1, YOU CAN PICK UP SOME OF THE SAUSAGES. YOU CAN ALL THE RECIPES AT WGN TV DOT COM SLASH MIDDAY. I LOVE IT.