Chicago Scene: Taste of Randolph Street brings great eats and beats

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Chef Vinnie Duran

838 W. Randolph Street
(312) 733-3379

Taste of Randolph Street
June 13-15

Caprese Salad

6 oz cherry tomatoes
6 oz cherry size mozzarella
4 oz baby arugula
pinch of salt and pepper, mixed thoroughly together
basil oil
4 oz extra virgin olive oil
2 oz basil leaves

Blend thoroughly together one hour before serving.

Mediterranean Salad

6 oz clams
6 oz mussels
4 oz shrimp
4 oz calamari
4 oz arugula
4 oz cherry tomatoes
couple of pinches of salt, pepper, oregano
2 lemon wedges
2 basil leaves

In a large pot, bring water to boil adding the salt and 2 lemon wedge, 2 bay leaves, calamari and shrimp for 6 minutes, let them cool down and slice them into rings. In a separate sauté pan, sauté the clams and mussels until they open up to get them out of the shell. Let everything cool down.

Lamb Chops

1 rack of lamb, domestic or imported
5 oz. balsamic vinegar
2 oz. sugar
10 mints leaves
4  oz. seedless grapes

Clean and cut off extra fat on lamb. Sear the lamb rack for 4 minutes on each side for medium rare temperature. Slice into a double cut. Boil the balsamic vinegar and add sugar and grapes until it turns to a syrup consistency, then add the mint. Plate lamb and add sauce.

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