Rick invites Chris Curren, Chef at Fulton Market Kitchen here in Chicago, as both he and I attempt to come up with an easy weeknight meal using canned tomatoes as the main ingredient. Chris Curren has more than a decade of experience, cooking in a number of Chicago and Cleveland restaurants. Beginning his culinary career under the direction of James Beard-nominated chef Bruce Kalman, Curren first worked at “3 Birds” where he helped the team land a spot on Bon Appetit’s “Top 50” list. In 2008, Curren moved to Chicago and opened Blue 13, which eventually earned a Michelin recommendation. Chris is inspired by the flavors that come from locally-sourced Midwestern ingredients, and Fulton Market Kitchen’s current menu displays that inspiration.