So This Is What Chicago’s Best Chefs Cook in Their Own Kitchens
OK, we can actually make some of these
It’s the age-old question (or maybe just something we’ve always wondered): What do chefs make when they’re at home? So we asked 11 of Chicago’s top chefs what their at-home go-tos are. From a fancy Rouladen to a bottle of red and a bag of chips, here are what these amazing cooks make when they’re off the clock.
Kevin Yu: Owner of Kizuki Ramen and Izakaya
What he makes: Garlic chicken broth and with old-school fried rice (scrambled eggs, spam, white rice, green onion and a touch of soy sauce).
Joe Frietze: Chef de Cuisine at Publican Quality Meats
What he eats: Breakfast for dinner. Usually some combo of chorizo, eggs, tortillas and Hatch green chile. (Need some eggs for dinner inspiration? Try one of these bad boys.)
Nick Nitti: Owner and Chef of Forno Rosso Pizzeria Napoletana
What he makes: On Sundays, it’s usually Bolognese—tomato-based sauce, pork, veal and pancetta—with fresh pappardelle. Ummm…please invite us over for dinner.
Rachel Dow: Chef of The Betty
What she makes: A what?s-in-the-pantry noodle soup?bean thread noodles, sambal, sesame-chili oil and miso. We definitely need to upgrade our pantry purchases.
Rebecca LaMalfa: Chef at Virgin Hotels Chicago
What she eats: A glass of red wine and sour cream and onion potato chips. (How are we not BFFs yet?)
Tommy Wang: Chef and Owner of MAK Restaurant
What he makes: Stir-fry with chicken, mushrooms, onions, crushed garlic and olive oil with a mixture of two parts soy sauce, one part plain white vinegar and a dash of sugar. Mmmmm.
Ryan Pfeiffer: Chef de Cuisine at Blackbird
What he makes: A fresh farmers’ market panzanella of tomatoes, corn, sweet onion, shelling beans (blanched) and sourdough with a yuzu, egg and buttermilk dressing.
Julie Warpinski: Chef de Cuisine at Big Star
What she makes: A basic tomato sauce. Though the recipe changes, it usually starts with sautéing onions and garlic, adding in tomatoes and then just leaving on the stove until it reduces to perfection. And to add variation, she plays around with adding bacon, ground beef, chili flake, red wine, oils, vinegars and different herbs or spices.
Don Penza: Executive Chef of Kanela Breakfast Club
What he makes: Anything that doesn’t involve cleaning up the mess—grilling or making salsas and salads. Hey, nobody likes bringing work home with them.