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WGN Sunday Brunch
May 2 @ 7:30 am - 8:00 am
Join us live on WGN for Sunday Brunch at 7:30 AM on May 2nd! We’ll be making lobster tail corndogs poached in orange tarragon butter plated with maple bourbon bacon jam.
“This is one of my all-time favorite dishes to make. It’s the ultimate combination of playful and elegant – like an elevated food truck or festival fare. It’s also the total fusion of my experiences as a seasonal chef. I spent years as a young chef alternating posts at beach and ski resorts every six months, spending summers in Miami or Nantucket and winters in Park City or southern Vermont. This dish blends the best signature flavors from my seaside coastal and mountain town lives – rich, melt-in-your-mouth seafood and sweet, smokey, rustic jam with a burst of brightness from my homemade orange tarragon butter. Plus it’s just so much fun to make and serve – happiness on a stick!” – Chef Chris Blackburn, Great Full Plate