This is an archived article and the information in the article may be outdated.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 Jamie Bissonnette and Epicurious Digital Editor David Tamarkin


Bon Appétit presents Chicago Gourmet, September 28-29, 2019

Location: Millennium Park

Time:     9/28: noon-6 p.m.

9/29: noon-5 p.m.


For more info on Chef Jamie Bissonnette and Epicurious Digital Editor David Tamarkin:


Beef and Broccoli


  • 2 heads broccoli, florets, stems peeled and julienned
  • 1 pound flank steak
  • 1 quart cola (any brand)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 bunch scallions, cut (see directions)
  • 1 bunch Thai basil
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal chili sauce
  • 1/2 cup canola oil
  • pepper in a grinder to taste
  • 1 red bell peppers, sliced
  • 1 large red onion, sliced
  • 1 cup chicken stock, or water
  • 2-3 tablespoons oyster sauce
  • Serve with 2 cups cooked jasmine rice


  • Slice & marinade steak in cola for 4-24 hours (preferably overnight)
  • Steam broccoli florets just before starting the stir fry (using a steam basket; or you can microwave them)
  • In a nonstick pan, or wok, sear the sliced steak in canola oil. Discard cola. Remove from pan
  • Using sesame oil, stir fry the scallion bottoms (saving the tops for garnish), garlic and ginger
  • Add onions, red bell peppers and broccoli stems. Cool for 2 minutes to soften onions
  • Add broccoli florets, stock, Sambal, soy sauce and oyster sauce
  • Taste and adjust seasoning
  • Tear Thai basil and scallion tops. Add to the dish
  • Serve over rice


 The Winterized Penicillin


  1. For the honey-ginger syrup:
    • 1 (6″) piece fresh ginger, unpeeled, thinly sliced
    • 3/4 cup honey
  2. For the cocktail:
    • 2 ounces blended scotch
    • 1 ounce fresh grapefruit juice
    • 1/2 ounce single malt scotch (such as Laphroaig)


  1. Make the honey-ginger syrup:
    1. Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.
  2. Make the cocktail:
    1. Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.
  3. Do Ahead:
    1. Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.