Lunchbreak: Walleye pike sliders with chow chow remoulade, prepared by chef Paul Virant and details on Randolph Street Market’s Holiday Market

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Paul Virant

Randolph Street Holiday Market
December 10 - 11
10:00 a.m. - 5:00 p.m.
1340 W. Washington Street

Chef Virant appears Sunday, December 11 from 12:00 p.m. - 3:00 p.m.

Walleye Pike Sliders with Chow Chow Remoulade

1 pound cleaned walleye pike filet
1 egg
1 Tbs Dijon mustard
1 Tbs chives
1 Tbs parsley
1/4 onion, peeled and minced

Grind pike filet using a meat grinder, add the remaining ingredients. Form into 3 oz patties (yields 6 patties)


1 cup mayo
1 cup chow chow, drained

Combine chow chow with mayo, season with salt and pepper and reserve.

To finish:
Toast 6 slider buns and pan fry the patties until done to your liking. Place patties on bun, garnish with remoulade, lettuce, place bun on top, and serve.

Smoked Apple Butter Old Fashioned
(for two drinks)

6 oz buffalo trace or other comparable bourbon
4 dashes old fashioned bitters
2 heaping bar spoons of smoked apple butter
2 orange twist

Combine bourbon, apple butter, bitters in a shaker. Shake, strain over ice into a rocks glass. Garnish with twist and grated nutmeg, serve.

Paul's restaurants:

Vie – 4471 Lawn Ave. in Western Springs

Vistro – 112 S. Washington St. in Hinsdale