MondayNightFoodball: Check out the menu of cult classics with fermented flair at the Reader’s weekly chef pop-up series at the Kedzie Inn! Vargo Brother Ferments embraces Fast Food Nation & preorders are selling out! Lock in yours before it's too late!
Hanna and Vargo have provided kitchen support for a handful of Foodballs since we started this series last August, but this is the first time they’ve headlined. I couldn’t be more geeked about tasting how their fine ferments transform fast-food cult classics like the McRib:who really means Trent Sparrow from downstate Dwight’s Catalpa Grove Farm, whose pastured proteins have found their way onto many a Foodball menu.
“Fast-food restaurants don’t bring it with their salads, with the exception of Portillo’s,” says Hanna. “It’s such a midwestern representation of healthy eating.” VBF plans to raise the stakes with a vegan version, with pickled veggies and an Italian vinaigrette spiked with fermented garlic sauce. Speaking of midwestern healthy eating, in the ages-old hand-pie wars, Hanna definitely comes down on the side of Popeyes fried entry over the baked McD’s apple pie. Before submerging them in the Kedzie’s fryer, she’s packaging that cinnamon-sugared goodness in a rye crust, “handmade with love and affection,” says Vargo.
For the night’s cocktail Vargo was thinking of Mountain Dew Baja Blast and its antifreeze aspect: “an unnatural color that gives kids ADHD.” Instead they’re offering the Bucha Blast: VBF citrus-blueberry kombucha, spikeable at the bar. Just know this: “We are not talking shit,” says Hanna. “We are paying homage to these dishes. Everything we are putting up we enjoy eating.”, with limited walk-in availability starting at 5 PM, Monday, August 22, at the Kedzie Inn, 4100 N. Kedzie.8/29: The triumphant return of
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