Chatting with the Chef: Matt Saccaro

7/7/2016

Chef Matt Saccaro is the Chef de Cuisine at Community Tavern, working hand-in-hand with Executive Chef Joey Beato. Matt’s love for butchering and making charcuterie, which began while experimenting with his father growing up, makes him the perfect partner in the kitchen at the boutique steakhouse. Chef Saccaro oversees butchering in the kitchen as well as the restaurant’s extensive French charcuterie program. He loves working with seasonal ingredients and assists in developing the restaurant's menu on a daily basis. Welcome Chef Saccaro for a cooking demonstration at Green City Market Lincoln Park on July 9 at 10:30am. 
What is your favorite Green City Market product?
Local honey, from any of the farms that sell it.  I like to try as many as possible. It's one of my favorite ingredients and can be used in so many applications.  
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
I love all the summer festivals. It's a great way to spend time outdoors and always fun to take the kids.  Chicago is the only city I know of that will shut down a major street for 3 days to throw an awesome block party. Music and street food go so well together.
What is in your fridge right now?
Actually, mostly vegetables and about 100 different condiments, salsas, pickles, hot sauces, etc. that I tend to accumulate. My wife is vegetarian so when I do cook at home, its mostly vegetarian food.  
What is one tip you have for home cooks shopping at Green City Market?
Talk to the farmers. Find out what they are really happy with right now.  I like to ask what they'll have next week so I can start thinking about ways to use those ingredients.
What is the one food your couldn't live without? 
It's cheeseburgers. Maybe not the most original response, but I'd be lying if I said anything different. No matter how hectic or frustrating some days might get, we still gotta eat. And cheeseburgers are awesome.

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