Take stock of your pantry for the chance to win a $25 restaurant gift card! Here’s how:

• Tune in to the Roe Conn Show weekdays, 3pm – 7pm. After 3:30pm, listen for a prompt to call-in to the Contest Line at 312-981-7200.
• The Roe Conn Show will take the 19th caller. That caller will be asked to name three ingredients: a protein, a starch, and a “wild card” item (i.e. vegetable, etc.).
• A chef will hear that caller’s items and rejoin the Roe Conn Show at or around 4:48pm to share a recipe with listeners using the 19th caller’s selections.
• The 19th caller, subject to eligibility, will receive a $25 gift card.

*Published timing may alter due to breaking news.

Chefs So Far Have Come Up With…

Chef Matt McMillin, Vice President of Culinary and Beverage Innovation – Cooper’s Hawk Winery & Restaurants: cucumber, pickled herring, & frosted flakes
RECIPE: Zesty Cucumber Salad w/Pickled Herring

Fabio Viviani, Celebrity Chef & Restaurateur – Fresh Stack Burger Co.: a can of sliced carrots, a can of beefaroni, and hot/spicy ramen
RECIPE: Messed Up Ramen with Carmalized Carrots

Chef Frank Valdez – Broken English Taco Pub: canned artichoke hearts, cornbread, & rice
RECIPE: Crispy Cornbread w/Artichoke Rague Over Lemon Rice

Chef Pawel Marszalek – The Clubhouse in Oak Brook: ground turkey, fresh sweet cherries, & sweet potatoes
RECIPE: Bourbon Cherry Turkey Meatloaf w/Sweet Potatoes

Chef Stephen Gillanders – S. K. Y. Restaurant: canned sardines, lima beans, & cucumber
RECIPE: Cripsty Lima Bean Salad w/Cucumber Ceasar Dressing

Chef Ce Bian – Roka Akor: corned beef lunch meat, instant cheesy mashed potatoes, & hardboiled eggs
RECIPE: Cheesy Corned Beef Croquettes

Chef Tim Hockett – Tallboy Taco: top sirloin, navy beans, & brown rice
RECIPE: Socially Distant Dirty Rice

Jose Juan Plascencia – Big Wig Tacos & Burritos: ground beef, riced cauliflower, & hot sauce
RECIPE: Gluten-Free Cauli Tacos

Chef Greg Gaardbo, Chicago Culinary Kitchen in Palatine: cube steak, cold boiled potatoes, & raspberry preserves
RECIPE: Breaded Fried Steak w/Crispy Potatoe Medallions

Chef Joe Farina, Victory Restaurant Group; Victory Meat and Seafood located in Elmhurst, Victory Tap located in the South Loop, and Victory Italian in River North: eggs, potatoes, & peas
RECIPE: Easy Peasy Frittata

Mike Arcomone, Executive Chef for Levy Restaurants at the United Center: skinless chicken breast, cookie butter, & instant potatoes
RECIPE: Sweet & Sour Cookie Butter Chicken

Chef Donny Farrell, Quality Crab & Oyster Bah: canned herring in horseradish, long rice w/black beans & grape jelly
RECIPE: Crispy Fish Balls w/Spicy Grape Dipping Sauce

Chef Craig Bell, Reclaimed Bar and Restaurant: chopped liver, matzo, & carrots
RECIPE: Chicken Liver Matzo Wellington

Chef Mike Wolfgang, Chicago Pitmaster for City Barbeque (5 Chicago area locations): pork chops, brown rice, & pancake mix
RECIPE: Roast Pork Chop with Battered Apples

John Kass, Chicago Tribune Columnist, Editorial Board Member, & Host of The Chicago Way: canned chickpeas, flank steak, & garlic croutons
RECIPE: Seared Flank with Garlic Crust & Hummus

Chef Bruno Abate, Tocco North: canned collard greens, beef jerky, & jasmine rice
RECIPE: Sauteed Collard Greens w/Fried Jerky

Chef Debbie Gold, James Beard Winner, Top Chef Masters Alum, Chef at Found Kitchen, & cooking for Connections for the Homeless: water chestnuts, Wheat Thins, & ground turkey
RECIPE: Stuck at Home Turkey Wraps

Chef Dominic Bartolini, Bartolini’s Italian Restaurant in Midlothian, IL: garbanzo beans, brown rice, & SPAM
RECIPE: Crispy Mediterranean SPAM Salad *Special Thanks for Providing Our Contestant with a Goldbelly Gift Card*

Chef Graham Elliot, Michelin starred chef at Coast Restaurant at MGM Cotai (Macau, China) & Petit Harvest in Santa Monica, and former judge on MasterChef & TopChef: Salted peanuts in the shell, frozen garlic breadsticks, & pickled okra
RECIPE: Pickled Okra & Peanut Soup Or Not

Sarah Stegner, 2x James Beard winner & co-owner of Prairie Grass Cafe: Canned corn, eggs, & dried navy beans
RECIPE: Pantry Fixins’ Frittata

Chef Louie Alexakis, Avli Restaurant Group; Avli Taverna, Avli River North, & Avli Winnetka: Smoked salmon, peanut butter, & fruit loops
RECIPE: Smoked Salmon PB Bánh Mì

Chef Matt Kerney, Brass Heart Chicago: Shrimp cocktail, tofu, and canned tomato sauce
RECIPE: Creamy Shrimp Bolognese

Chef CJ Jacobson, Top Chef alum & Chef/Partner at Lettuce Entertain You‘s Aba & Ema : spinach fettucini, canned garbanzo beans, and a white onion
RECIPE: Stay Home Pantry Pasta *Special Thanks for Providing a Lettuce Entertain You Gift Card to Our Contestant*

Chef Debbie Sharpe, The Goddess and Grocer: canned tuna, chicken broth, and canned garbanzo beans
RECIPE: Pantry Raid Tuna Casserole

Chef Matt McCormick of Weber Grill Restaurants in Chicago, Lombard, and Schaumburg: sauerkraut, ham steak, and sour cherry jam
RECIPE: Stuck at Home Casserole

Chef Chris Bartolini, Bartolini’s Italian Restaurant in Midlothian, IL: pickled beets, turkey lunch meat, and red lentil pasta
RECIPE: Spicy Pickled Beets w/Cripsy Turkey Pasta *Special Thanks for Providing Our Contestant with a Goldbelly Gift Card*

Chef Joe Farina, Victory Restaurant Group; Victory Meat and Seafood located in Elmhurst, Victory Tap located in the South Loop, and Victory Italian in River North: chicken breast, parmesan cheese, and bread crumbs
RECIPE: Chicken Parmigiana
*BONUS* INGREDIENTS/RECIPE: steak, pumpkin puree, and water chestnuts
RECIPE: Seared Ribeye w/Roast Water Chestnuts and Pumpkin Butter

Mike Arcomone, Executive Chef for Levy Restaurants at the United Center: cream of asparagus soup, spaghetti noodles, & SPAM
RECIPE: Pasta a la SPAM