Local Makeover for Philly Roast Pork
Won't say my Chicago version's better... I don't want to get hate mail
In This Issue
• Today’s Chicago Region Farmers Market Schedule
• Yo, Philly… Got Ya Chicago Roast Pork Sammitch
• Back to Serious: Article on Fighting Gun Violence with Jobs
Today’s Chicago Region Farmers Market Schedule
Accuweather.com forecast: Mainly cloudy, breezy, t-storm chance late a.m. on, high 82
Weather.com forecast: Variable clouds with thunderstorms, especially a.m., high 81
In Chicago
Austin City Market, 5610 W. Lake St., Chicago, 1 p.m. to 6 p.m.
Daley Plaza City Market, 50 W. Washington St., Chicago, 7 a.m. to 2 p.m.
Growing Home Wood Street Farm Stand, 1844 W. 59th St., Chicago, Noon to 6 p.m.
Lincoln Square Thursday Market, W. Leland & N. Lincoln Aves., Chicago, 3 p.m. to 7 p.m.
Low-Line Market, 3400 N. Southport (at CTA Brown Line), Chicago, 3:30 p.m. to 7:30 p.m.
South Loop Farmers Market Prairie District, 1936 S. Michigan Ave., Chicago, 4 p.m. to 8 p.m.
In The Suburbs and Exurbs
Barrington Farmers Market, 200 Park Ave., Barrington, 3 p.m. to 7 p.m.
Glencoe Farmers Market,Wyman Square, Glencoe*, 3:30 p.m. to 7:30 p.m.
LaGrange Farmers Market, 53 S. LaGrange Rd., LaGrange, 7 a.m. to 1 p.m.
Libertyville Farmers Market, 413 N. Milwaukee Ave., Libertyville, 7 a.m. to 1 p.m.
Yo, Philly… Got Ya Chicago Roast Pork Sammitch
The cheesesteak is regarded by many as Philadelphia’s premier contribution to America’s culinary vernacular. But for many Philadelphia natives… and some of us who aren’t… it is exceeded by the Italian-accented roast pork sandwich, made with nothing but pork, garlic-sautéed rapini (aka broccoli rabe), provolone cheese and good sturdy bread.
One reason to favor the roast pork sandwich is that the meat has a richer, fuller flavor than the thin-sliced griddled steak used in a cheesesteak. The other big reason is that — unlike the best-known cheesesteak slingers in Philadelphia — no Cheez Whiz ever (just can’t do it… the place we used to visit in the city had a provolone option).
One friend with Philly roots found herself living in a place she loathed before she was able to retreat to her old hometown. Once there she feasted on the most famous version, from John’s Roast Pork, as often as she could. (Hat tip to you, Lisa D…)
For a long time, my to-do list has included trying to match the earthy simple genius of this sandwich using only local Chicago region ingredients.
After I bought a bag of rapini at the farmers market from Illinois’ Nichols Farm and Orchard, I realized it was time. I moved a bone-in pork shoulder roast from Wisconsin’s Avrom Farm out of the freezer to the fridge to defrost, picked up a loaf of extraordinary organic sourdough from Chicago’s pHlour Bakery, and even the provolone, purchased at the deli at Dom’s Kitchen and Market, was from Greenridge Farm, based in suburban Chicago.
First I marinated the meat for a few hours with a 3-1 olive oil vinaigrette (I used a chive blossom vinegar I’d concocted at home), fresh crushed garlic, fresh basil and Italian parsley, dried oregano, salt and pepper. I roasted it at 300 degrees for 20 minutes on each side (time will vary according to the size of the cut, so use a meat thermometer), then put it under the broiler for five minutes per side to get it nice and brown.
Meanwhile, I sautéed the rapini; normally I’d use chopped garlic but I had some fresh garlic scapes from Wisconsin’s Froggy Meadow Farm so I used those instead. After resting the meat for a few minutes, I put provolone slices on each slice of bread, topped them with some of the rapini, then heated them in the toaster oven until the cheese was melty.
When they were done, I topped one slice of bread with roast pork, spooned on some pan juices, topped it with the other slice… and yo, Adrian, I did it! This sandwich could be a contender.
Still, I’d never say my Chicago roast pork sandwich is better than a Philadelphia roast pork sandwich. Not because I don’t think it might be. There are just some Philadelphians who you don’t want to get mad at you.
Article: Fighting Chicago Gun Violence With Jobs
Jim Slama’s New Hope Piece Features Arne Duncan’s CREDMADE
Local Food Forum recommends an article, published Monday by New Hope Network, that highlights an important mission-driven Chicago food company. The company is CREDMADE, and the mission is to reduce gun violence in the city’s under-resourced neighborhoods by providing jobs and career opportunity.
The article — written by Jim Slama, founder/CEO of FamilyFarmed and managing director of Naturally Chicago — details how Arne Duncan returned to Chicago after serving as President Barack Obama’s Education secretary and started Chicago CRED to develop innovative solutions to the plague of gun violence (CRED stands for Create Real Economic Destiny).
With funding from philanthropist Laurene Powell Jobs and her Emerson Collective, Duncan co-founded CREDMADE along with Rasul Pasarnikar, now the company’s president. CREDMADE’s core business is a food copacking operation focusing on dry goods, especially snacks and confections, that Slama notes is located on Chicago’s South Side in a neighborhood with many Black residents.
Slama quotes Pasarnikar:
“CREDMADE is creating an environment for an untapped talent pool to thrive and build careers… We believe bringing investment back to Chicago’s South and West sides — neighborhoods that have been disinvested for decades — is a critical factor in reducing the cycle of poverty, crime and violence. Our employees are every bit as skilled and talented as their counterparts in other parts of the city; they just need a platform to excel.”
Local Food Forum is founded on the principle that the only permanent answer to the deep societal problems of urban communities is the restoration of jobs, hope and opportunity that has been lacking since the decline of industrial employment in Chicago. Please click below to read the full article.