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CHICAGO (WLS) — After more than a two-month hiatus, Val Warner and Ryan Chiaverini have reunited on the set of “Windy City Weekend.”
Despite staying in touch during their break, the duo had plenty to catch up on.
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Familiar memes like “what’s nine plus ten? Twenty-one” and “six, seven” were part of their lively conversation. They also explored emerging phrases that might soon catch on, such as “You the birthday.”
Joining the show was theater actress E. Faye Butler, who highlighted the upcoming National Record Store Day. She will be present at Beverly Records for the vinyl re-release of “Ma Rainey’s Black Bottom.”
The festivities will commence with a ceremonial “needle drop” at 8 a.m. For further details, visit the Goodman Theatre’s website.
At 7:30 p.m. Friday, two iconic Chicagoland bands will be rockin’ out for a great cause. Head out to the “Rock Out to Knock Out Parkinson’s” fundraising concert to see performances from Hi Fidelity and 7th Heaven at Joe’s Live in Rosemont.
Michael Hill, president of American Parkinson Disease Association, and David Mukulskis, lead singer of Hi Fidelity, joined “Windy City” to talk about it.
The concerts’ net ticket proceeds will support the APDA Illinois chapter.
Alessi was back with another recipe. Stop by Strack and Van Til for Alessi products, with 22 locations.
Pan Seared Pork Medallions with Rosemary, Garlic and Alessi Black Garlic Balsamic Reduction, Served Over Mixed Spring Greens with a Black Garlic Balsamic Vinaigrette
4 Servings
Vinaigrette Ingredients:
1/2 C Alessi Extra Virgin Olive Oil
2 T Alessi Black Garlic Balsamic Reduction
1 t Dijon Mustard
Alessi fresh ground black pepper and ground sea salt to taste
Big pinch of dried oregano
1-16oz container spring mix lettuce
Instructions:
Place all ingredients for vinaigrette in a small container with a lid. Shake until well blended.
Pan Seared Pork Medallions with Rosemary, Garlic and Alessi Black Garlic Balsamic Reduction Ingredients:
2 Whole Pork Tenderloin trimmed
2 T Alessi Black Garlic Balsamic Reduction, plus more for garnish
2 Sprigs of fresh rosemary, more for garnish
3 cloves of garlic with skin still on, crushed lightly
4 T Alessi Extra Virgin Olive Oil, separated
3 T butter cut into pieces
1 pint of cherry tomatoes preferably on the vine
1 Pkg Baby Bella Mushrooms trimmed and cut in half
Alessi fresh ground black pepper and ground sea salt to taste
Instructions:
Cut pork tenderloins into 8 2-inch pieces; pound lightly to about 1-inch thickness to make a round medallion. Season with Alessi fresh ground black pepper and ground sea salt. Heat sauté pan on medium high heat until hot then add 2 T Alessi Extra Virgin Olive Oil. Swirl to coat bottom of pan. Place pork medallions in hot pan. Do not crowd pan; do in 2 batches if necessary. Flip pork after brown on the bottom and add in 2 T of butter, the 2 cloves of crushed garlic with skin on and sprigs of fresh rosemary. Swirl pan to combine the butter and oil. Spoon the drippings several times over the pork medallions as they brown to infuse the pork with the garlic and rosemary essence. Add a splash more olive oil if needed. Cook until pork reaches an internal temp of 145 degrees and they are nicely browned. Remove pork to a plate and tent loosely with foil while you finish the dish. Discard the rosemary and garlic. Pour the drippings into a small bowl. (Keep pan used for the pork to finish the rest of the dish.) Add 2 T Alessi Black Garlic Reduction into the bowl with the drippings and whisk together, spoon over the resting pork. Return the pan to medium high heat; add in 2 T Alessi Extra Virgin Olive Oil. Add mushrooms to the pan. Sauté for a few minutes; then add the whole cherry tomatoes into the pan with the mushrooms. Season with Alessi fresh ground black pepper and ground sea salt to taste. Shake pan back and forth while cooking. Cook until mushrooms are lightly browned and tomatoes are slightly blistered and the skins start to burst.
Plating:
Add vinaigrette to taste to spring mix lettuce and toss lightly. Plate lettuce; serve pork medallions on the side with mushrooms and tomatoes. Garnish all with a generous drizzle of Alessi black Garlic Balsamic reduction and a sprig of fresh rosemary.
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