J.P. Graziano, WGN Chicago's Best скачать в хорошем качестве

J.P. Graziano, WGN Chicago's Best

Alright so we kick off the sandwich show right here in the west loop..you can't to a sandwich show here in Chicago without talking about classic Italian subs I mean were at JP Graziano...now it's a grocery company..a wholesaler...they distribute all over the city with the freshest and best ingredients. So they figured 5 years ago why not make our own sandwiches. Well it only took them 7 years to figure that. Let's go check it out. Whoa..whoa..whoa...is this the line? I'll go to the back door. [Break for Nat Sound Behind the Counter] It's just phenominal... Best Tuna in the city. I'm like 65 subs deep. and that's in like 6 months [TAKE VO] {AND I CAN SEE WHY! WHILE GRAZIANO'S HAS BEEN IN THE WEST LOOP FOR 74 YEARS THE MR. G HAS NOT... 4TH GENERATION OWNER JIM GRAZIANO DECIDED A COUPLE YEARS AGO TO START SLINGIN THE SAMMIES BECAUSE WELL WHY NOT.. THEY HAD ALL THE GOODS AS A PART OF THEIR WHOLE SALE GROCERY STORE SO IT ONLY MADE SENSE..} Why are you one of Chicagos best? Top quality ingredients, that's absolute number 1. If you start with the best..you don't have to do much to it. [TAKE VO] {THERE IS SOMETHING FOR EVERYBODY ON THIS MENU FROM THE CLASSIC ITALIAN TO A TUNA MADE TO ORDER. UP FIRST FOR ME, THE MR. G... START OFF WITH SOME PROSCIUTTO, SALAMI, PROVOLONE} Now this is the balsamic mustard truffle Truffle mustard balsamic vinaigrette I'd have that thing ion my mouth right now if I could...if it were socially acceptable. Flip that up Never lean on a slicer! We top that off with grilled marinated artichokes You might choke arty but it ain't gonna choke teddy our little trick is that we mix vinegar and oregano with the lettuce. Seee that's key..I was about to say hold the lettuce..when people just put the iceburg lettuce on there it's like why...your just chewing on water...ou almost make like a little salad before you put it on the sandwich Cheers Salute Your Good Your Good... That is great...and the truffle in that balsamic pulls everything out and you bite into that fresh piece of basil..and then here comes the artichoke...and here comes the prosciutto And then the provolone's kind of just lingering the whole time in the back..tickling you a little bit..it tickles you I'm tingling everywhere right now I get that a lot...but that's ok. [TAKE VO] {NOW FOR THE TUNA.. MADE FRESH TO ORDER EVERY TIME. YOU CAN PUT IN WHATEVER YOUR HEART DESIRES.. AS FOR ME WELL I LIKE IT HOTTT. AS FOR JIMMY HE LIKES...} [Note: show mixing in the peppers and hot gard.] Artichokes? What do you think about that It's good do it...a lot of people look at me strange just do it...you gotta do it I'm not going to argue with this guy Don't argue with me...just put it in I'm not going to argue with you Cheers Salute So fresh. Gotta be fresh. You used about half a ounce of mayo and then The oil keeps it all together..the roasted peppers, and your right about the artichoke man Right..doesn't hurt a thing Mr. G sandwich it's got to be the hot oil and then the truffle mustard is just phenomenal. We appreciate you coming in thanks enjoy your lunch. The staff is incredible the foods incredible and it's a place you want to be. Man you got the classic Italian subs here you got the Mr G which is completely bad-ass...I would never think that an Italian place that has been around for 70 plus years would have a great tuna sandwich ..this is awesome. It's all about keeping it fresh man...it's all I'm doing can i take one more bite Yeah take one more bite Host: Ted Brunson Producers: Keri Morgan, Ted Brunson Photographer: Jordan Arseneau Editors: Jordan Arseneau, Mike Janowski