Join Us For
internationally-inspired recipes from around the world
Saturday, Jan 7th • 11AM - 2PM
Jewel-Osco • 4660 West Irving Park Rd, Chicago
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Display showcasing healthy brand items

This celebration includes

Product showcases from more than 25 ethnic and specialty brands

Live music and entertainment

Cooking demonstrations

Special savings, prizes and more!

See what’s in store

Check out the fun from the 2022 World Fare event at Jewel-Osco! This event highlighted our year-round multicultural events like Lunar New Year celebrations in January, A Taste of Black History in February, Hispanic Heritage Month in September, and Festa Italiana in October!

Shoppers were treated to in-store samplings, live mariachi and lion dance performances, giveaways and more!

Past Event Photos

Our welcome table brand ambassadors greet shoppers with freebies and coupons!

Shoppers enjoy listening to a live mariachi band!

Professional chef Rossella Martinello shares Italian-themed meal ideas

Jewel-Osco’s mascot JoJo posing with our lion dancers

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Lock’s BBQ handing out samples to shoppers

A shopper trying out samples of Ying’s Kitchen Sauces

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Recipes

Learn how to make these featured recipes from our past event!

Choose a Recipe keyboard_arrow_down

  • Crostini with Cream Cheese and Sautéed Mushrooms Medley
  • Spaghetti al Pomodoro
Crostini with Cream Cheese and Sautéed Mushrooms Medley
Ingredients
  • 2.5 oz of cream cheese
  • 1 cup & 1 tbsp of fresh mushroom medley
  • Small bunch of parsley
  • 2 cloves of garlic
  • Carapelli extra virgin olive oil
  • 1 French baguette
  • Salt & pepper
  • Red pepper flakes
Directions
  • Clean mushrooms with damp cloth and slice them. Reserve a small amount of mushrooms that will be chopped very thin and sautéed in chopped garlic and extra virgin olive oil.
  • Mince the garlic and sauté in a different pan with extra virgin olive oil and the sliced mushrooms. Add black pepper and stir until caramelized. After mushrooms have carmelized, add salt and most of the chopped parsley. Reserve some parsley for garnish.
  • Cut the baguette into slices and toast in a skillet pan.
  • Stir the cream cheese with the fine chopped mushrooms and spread them on the sliced toasted bread.
  • Top the crostini with the rest of the medley sautéed mushrooms. Sprinkle some parsley, some red pepper flakes and a drizzle of extra virgin olive oil. Enjoy!
Courtesy of
Spaghetti al Pomodoro
Ingredients
  • 2 tbsp of Carapelli extra virgin olive oil
  • 1 clove of garlic (chopped)
  • 3 sprigs of fresh basil leaves
  • 28 oz of finely chopped or crushed Mutti tomatoes
  • 1 lb of Barilla spaghetti
  • Grated Bertozzi Parmesan Cheese
  • Salt & pepper
Directions
  • Heat the olive oil in a pan over low heat.
  • Add the chopped garlic and cook for one minute.
  • When the garlic is golden and soft, add the crushed tomato sauce and cook until it starts to thicken (about 10-15 minutes)
  • Add salt, pepper, and fresh basil.
  • In the meantime, cook the pasta in a pot with plenty of water and some salt.
  • Cook until al dente, then drain the pasta and toss in a bowl with the tomato sauce.
  • Garnish with the Bertozzi parmesan cheese and fresh basil leaves.
Courtesy of

Thank You to Our Sponsors

Flavors of Hispanic Heritage
A Taste of Black History
Festa italiana
a taste of asia

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