Ravinia 2026 Issue 2

BigSalami RailroadSandwich ( Makes – sandwiches, depending on your slices ) BYMOLLY YEH She calls Grand Forks, MN, home now, but growing up, chef Molly Yeh was an avid Ravinia-goer. e Girl Meets Farm host, a Juilliard-trained timpanist, is the daughter of Chicago Sym- phony Orchestra assistant principal clarinetist John Bruce Yeh, and spent many nights on the Lawn in her youth. “Some of my happiest childhood memories happened at Ravinia,” Yeh, , told Fox last year. “Going to sit on a blan- ket, listening to my dad, and I’d sit there with my Lunchables picnic, change into pajamas at intermission, and just be totally passed out by the end of the concert. It was the greatest.” Yeh—who co-curated the Breaking Barriers Festival with chief conductor Marin Alsop—even had a favorite Ravinia picnic sandwich. “I’ve made this on Girl Meets Farm before,” the Food Network star told Ravinia . For nights out at Ravinia, “my friend Katie would make it for our friend group, and we’d devour them on the Lawn.” Catch more of Yeh’s bestselling recipes in her cook- book, Sweet Farm! store-bought Italian or French loaf Extra-virgin olive oil, for drizzling dried oregano, divided Crushed red pepper, to taste honey ham, thinly sliced genoa salami, thinly sliced soppressata, thinly sliced provolone, sliced ( ) Chicago style giardiniera, store-bought or recipe below 1. Cut the loaf in half, lengthwise. Drizzle olive oil on the cut- side of both halves of bread. Sprinkle each half with ½ tsp. of dried oregano and a pinch of crushed red pepper. 2. Layer the ham, salami, soppressata, and nish with provolone. Spoon the giardiniera over the top, then close with the top of the bread and press down. 3. Wrap the sandwich tightly to absorb the avors and refrigerate for to hours. Slice into big sandwiches and enjoy immediately or wrap individually to go. ese will keep in the refrigerator for a day or two. Giardiniera ( Makes 8 cups / 2 lbs. ) small head cauli ower, core removed cut into small orets small carrots, roughly chopped stalks celery, sliced jalapeno peppers, seeded and sliced (or seeds kept intact if you want it spicy) red bell pepper and roughly chopped ½ ( ) white distilled vinegar kosher salt Olive oil 1. In the bowl of a food processor tted with the blade attachment, add the cauli ower, carrots, celery, jalapenos, and red bell pepper. Pulse until nely chopped. Transfer into a container just large enough to hold all of them (for example, a half-gallon jar). 2. In a measuring cup, whisk together vinegar and salt, then pour over vegetables. 3. Fill the rest of the container with cold water, then cover and refrigerate overnight. 4. Drain, then return to the original container and ll with olive oil to cover. Keep in the refrigerator for – weeks. Molly Yeh RAVINIA.ORG • RAVINIAMAGAZINE 19 COURTESYMOLLYYEH(SANDWICH); COURTESYHARPERCOLLINS( SWEETFARM );COURTESYTRACTORSUPPLY(YEH)