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Taste Tuesday: DiLegge's Restaurant

By Clip Syndicate
This Evansville staple hasn't slowed down for 31 years, let's find out why!

http://eplayer.clipsyndicate.com/view/12463/7054973 Video: Taste Tuesday: DiLegge's Restaurant
This Evansville staple hasn't slowed down for 31 years, let's find out why!
http://chic.clipsyndicate.com/video/playlist/12463/7054973?cpt=8&wpid=2637 Tue, 22 Aug 2017 12:05:45 +0000 Taste Tuesday: DiLegge's Restaurant This Evansville staple hasn't slowed down for 31 years, let's find out why! http://chic.clipsyndicate.com/video/playlist/12463/7054973?cpt=8&wpid=2637 WEVV look at the main course.... evansville restaurant week is right around the corner and we're sampling some of the participants. dilegge's is an evansville staple, so let's head over, and around the construction, to find out why. gretchin: i guess, as you can see, it's really hard to get here, but it's totally worth it. i gotta social media real quick. once again, i wish i had smell-o-vision. are you guys getting excited about evansville restaurant week? this is shoot four of today, so don't judge me, i deserve this. i am livin' for this bread. this looks like life right now. ok, brian wants to teach me some lessons about food. brian: yeah, dileggies is celebrating their 31st year in business in september, so i would call this an evansville staple with food like that. they are a little bit different on the sauce that they have. it's more of an east coast. gretchin: what does that mean? brian: basically it's a sweeter style of marinara. gretchin: watch as i scoop all this goodness that squeezed out of it. i'm not big on mushrooms. those are divine. they are so soft, and the cream sauce is so good. brian: sauce! it balances heat, sweetness, and acidity. gretchin: angel hair is my favorite pasta, but what is on this chicken? brian: basil pesto, and the basil, they actually grow right behind us in their garden. gretchin: come in on the pesto. you see those clumps? brian: it's fantastic. gretchin: you can tell that that is fresh and i love the recipe they are using. brian: the chicken has a nice char on it. they do a nice job here. gretchin: you have anything else to teach me? aside from being boring or gratuitous? brian: i have so many things- gretchin: you laughed! i saw you trying not to, but you laughed. that is amazing. i love how it's a little bit crusty. brian: that's their east coast sweet style. and the ziti, i love it. it's one of my favorite things on the menu. gretchin: i like the little burnt ends of the cheese, that's like the best part. trade. drew: yes! brian: yes. gretchin: for the first time ever, we're not gonna have carry-out, and this is my private shame. i cannot stop eating this food. i'm telling you, it's like, top ten for the year so far. i'm callin' it, drew, don't forget that. this was the first time that we didn't have a single box when we left! we ate every bit of it. i almost stabbed buxton with my fork when he tried to reach for the chicken and pesto. restaurant week kicks off with their v-i-p event at walton's international comfort food, september eleventh, tickets are available now. but, you don't need a ticket to do restaurant week, just visit the participating venues for unique creations




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