The Hunger

<p>Jeff Mauro is as colorful as the rainbow colored jars of giardiniera he sells through his food distributor <a target="_blank" href="https://mauroprovisions.com/?srsltid=AfmBOopFXH4D8-av0An1z11iXz0ouUERt2X3MtLBFnnFl1URww2BFVN-">Mauro Provisions</a>. The Food Network star has a built a life spinning plates in many disciplines including theatre, comedy, television, restaurants, and even rock and roll as the frontman of the local Chicago band The Jewel Bags.</p><p>I like Jeff because he’s built a life that blends both work and pleasure. If he’s got an idea or a desire, he works to make that happen. Whether it’s slinging content in his sandwich kingdom rating the best stuff served between two pieces of bread or writing a screenplay about Chicago food and family, he just never stops never stoppin’.</p><p>Jeff could have stayed in LA or moved to New York, but in between Food Network shoots, he prefers to return to River Forest, always staying within a few miles of his beloved Johnnie’s Beef, which he says (and I agree) has the best combo beef in Chicagoland.</p><p>I caught up with Mauro to talk about his search for his lost Chicago sports jerseys that once hung on the wall at his now defunct restaurant Pork and Mindy’s, what it’s like to do stand-up, the viability of making wagyu italian beef, and what it’s like to party like a food star with Guy Fieri and Robert Irvine. Enjoy the interview!</p><p>.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>

<p>Billy Zureikat started out as a producer for ESPN 1000 radio during its heyday. A lifelong Chicago sports fan and athlete, he unwound by hitting the courts whenever he could until a diagnosis of lamb-girdle muscular dystrophy impacted the strength in his legs and changed his life. </p><p>Like anyone faced with an huge unknown, he went through a period of denial and frustration. During this dark period he turned to the kitchen and fell in love with cooking. </p><p>He used his new culinary skills to raise awareness and money to fight muscular dystrophy through a series of pop ups that began with a shishito-spiked pizza at Paulie Gee’s Logan Square.</p><p>Over the last three years he’s popped up making sandwiches at J.T.’s Genuine and Tempesta Market and tavern-style pizza at Hexe coffee, and so many other spots.</p><p>You might sometimes see him hand-selling his <a target="_blank" href="https://carusoprovisions.com/products/tripping-billy-hot-giardiniera-salsa-copy?srsltid=AfmBOooHSFxurCxUCirz8OyFJohDcsL98c28u0YKk5EGxQESTDSl8Oyc">Tripping Billy Giardiniera Salsa a collaboration with Caruso Provisions</a> at Agora market.</p><p>Billy’s pizza skills earned him a spot as a Gozney pizza oven ambassador (in my opinion they make one of the best ovens for consumers who want to replicate Neapolitan pizza at home).</p><p>He currently has a <a target="_blank" href="https://www.instagram.com/p/DB6Psp9RaOP/">Chicago Squares</a> series at Pizza Matta where every Sunday he makes a tavern-style pizza with flavors inspired by the Chicago Bears’ opponent. </p><p>Since I first wrote about him, Billy and I have become friends. He’s just a good dude and an inspiring presence. It’s probably why we had a two hour conversation. We probably could have done ten. </p><p>We spoke about Billy’s time at ESPN, his food and health journey, and his “hot takes” including why he ignores the algorithm when producing social media content, why hot honey is a crutch, and how people who make sweet love to their food on camera are questionable. He also shared the surprising advice he got from Chicago celebrity chef Art Smith. If you’re short on time and you can’t listen to the whole pod, the hot takes which start at 1 hour and 15 minute mark are a super fun and dense snippet. </p><p>Also, for the first time I noodle around on this podcast with a new segment called “picture roulette” whereby my guest chooses a random photo on their phone and then tells the story of the picture.</p><p>Billy happened to land on a moment where he met Joel Burt, the winemaker for Las Jaras wine. You can hear the story behind the photo on the podcast.</p><p>If you want to support Billy and he’s in between pop-ups, you can donate directly to his <a target="_blank" href="https://mda.donordrive.com/index.cfm?fuseaction=donorDrive.event&#38;eventID=1391">MDA fundraiser here</a>.</p><p>I hope you enjoy the podcast. Also, apologies for the sneezes and tone of my voice. I was managing the late season fall allergies brought on by the unseasonably warm weather. </p><p></p><p></p><p></p><p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>

<p>Won Kim, Artist, DJ, and Chef. You might call him a Renaissance man, but that sounds like he’s some kind of medieval jester, which in a way he is. But also, he’s just pure modern cool, running his life like a constant art project, tagging freight cars, curing bulgogi, and dropping house beats at the Museum of Science and Industry.</p><p>Kim’s Korean-Polish fusion (think bulgogi cheesesteak) food at Kimski is wildly original. Kim has also collaborated with Zubair Mohajir at Lilac Tiger in Bucktown. Most recently, as in the reel below, Kim joined Norm Fenton at Cariño for a tacos with friends omakase where he fused Korean and Mexican food.</p><p>I caught up with Kim recently to talk about his career so far, the way he mentors so many Chicago chefs, and the dark side of internet beefs. Enjoy.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>

<p>A few times a year I enjoy a dish so much that it sort of eclipses everything else at the meal. I was recently at Valhalla when chef Tatum Sinclair rolled up with a bowl of liquid nitrogen and started throwing bombs.</p><p>What landed was sweet lemon on lemon on lemon violence in the form of a meringue stuffed with lemon Dippin’ Dots, lemon Slurpee, and lemon marmalade. What followed was the essence of breakfast including a hot fresh-from-the-oven center of a righteous Cinnabon. This was capped of by mignardises made with Sinclair’s own proprietary blend of chocolate made by Cacao Barry. </p><p>I honestly can’t remember the last time I experienced such a complete and exciting pastry portion of a meal. </p><p>My first thought was, if Sinclair wanted to open her own restaurant, what would that look like? Sinclair already knew and she is in the process of building out a dessert-focused restaurant called Haven with her chef partner Stephen Gillanders.</p><p>Sinclair and I talk a little about Haven, her goals to open a dairy farm, why the Valhalla group is such a dream team, and so much more. Enjoy the podcast.</p><p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>

<p>You miss one hundred percent of the shots you don’t take. Five years ago during the pandemic. chef Zubair Mohajir sent me a DM on Instagram asking if I wanted to check out his THC (Tandoori Honey Fried Chicken) sandwich. I exchanged a few messages with him and then filed it away for a few weeks.</p><p>Eventually I ordered the sandwich, fell in love with it and have been a fan of Mohajir’s work ever since, enjoying his food at Wazwan and also his <a target="_blank" href="https://thehunger.substack.com/p/stop-mira-listen">newest spot Mirra</a>, a Indian and South Asian collaboration with former Rick Bayless restaurant chef Rishi Manoj Kumar.</p><p>If Mohajir never reached out I probably would have seen his work eventually, especially in 2024 where he happens to be everywhere. Stay tuned. But, that he took that chance to reach out accelerated my appreciation and enjoyment of his work.</p><p>I caught up with him recently to talk about his background growing up in Chennai, India, Doha, Qatar, and Frankfort, IL where his mom ran a catering company out of her garage. We also talk about his time working at Bouchon for Thomas Keller and the Michelin-starred chef Gaggan Anand (another dude he just cold emailed) in Bangkok, Thailand. We also talk about the 1990s Bulls, the pressures of the restaurant industry, the history of Muslim and Indian food, and so much more.</p><p>If you found this podcast randomly, you can subscribe at thehunger.substack.com</p><p></p><p></p><p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>