Friday, January 23, 2015

It's Chefs Cycle for No Kid Hungry 2015! Join the ride to end Childhood Hunger! #ChefsCycle

This post is a special shout out to all my chef friends, restaurateurs and hospitality people out there. As a proud member of the food community, one of the things I'm most proud of is that the hospitality industry is the number one industry when it comes to philanthropic outreach. It has something to do with the fact that the definition of hospitality is; the friendly and generous reception and entertainment of guests, visitors, or strangers. In other words, service. To that end, I'd like to talk to you all about a great initiative that I am involved in with No Kid Hungry/Share Our Strength, my good friend Chef Jason Roberts, along with a number of chefs and hospitality professionals that have stepped up with us. It's called Chefs Cycle for No Kid Hungry. 

The first pilot ride was held in May of 2014 with between 11-20 riders who rode their bicycles 300 miles from NYC to Washington, D.C. over a three day period. It was a huge success, raising a little under 25k. This year I'm counting on you all to help No Kid Hungry get the word out about this great cause, or, step up to ride, help recruit or become a sponsor.

For 2015, NKH has expanded your opportunity to join us as a rider, sponsor or donor. There will be two rides on each coast. The West Coast ride will begin in Santa Barbara ending up in San Diego. The East Coast ride will retrace it's 2014 miles, beginning in NYC through Philadelphia and Baltimore and ending in Washington, D.C.

 For many of you that have read my musings over the last 8 years, you all know of my efforts and support of food related charities and organizations. More than 16 million kids in America struggle with hunger. For those not aware, this year over 45 million people in America will be food deficient at some point and over 16 million of those who are going hungry are children. With their Cooking Matters, School BreakfastDine Out, Taste of the Nation, Bake SaleNo Kid Hungry This Summer programs and proper nutrition initiatives, No Kid Hungry is committed to making sure that our children get the food they need to grow, be healthy and lead productive lives.

NKH's goal is to have 50 chefs, 25 on each coast raise vital funds and awareness by committing to raise $10,000.00 each by riding all or a portion of either ride.  They are seeking chefs, servers, teams, sous chefs, bartenders, owners or office teams from food and culinary companies who would like to join the ride to make sure kids have access to food where they live, learn and play. For those who may not be able to ride but would like to sponsor a team, rider or, just donate as these riders put their pedals where their hearts are, we are asking you to pledge $1 for every mile they ride. Every $1 you donate can help connect a child with up to 10 meals! Help us make No Kid Hungry a reality. Donate here.

Most of you who read me and follow on twitter are foodies, chefs, hospitality professionals, pr firms and culinary media. This is OUR event! I am asking you to step up and help it be a success. I am not, as many of you know, one to ask for favors or financial help, but this cause is too important and the needs of these children who go hungry or are food deficient are too great to not speak up.

To my corporate friends, they need you to step up and commit needed dollars, supplies, expertise, to support the ride and show the way. They need help with food, lodging, media coverage, social media exposure, as well as gear, energy snacks, bike kits, medical and safety kits. I'm asking you to step up for the kids and get involved.

Every dollar counts! If you are who I call, one of my chefs, a restaurant or hospitality/culinary company that has been involved with me over the years, I'm specifically asking for your love and support. If you would like to find out more about riding, please contact Deb Shore at All others can help by donating, re-tweeting, re-posting, sharing and any other way you can help us get the word out and get involved.

I am counting on all of you to step up with those chefs that have already committed and the rest of #TeamNKH and help us in the fight to eradicate childhood hunger in our lifetime. Together, we can make sure that we leave NO KID HUNGRY!

Visit the website to find out how you can help:

Thanks for your support and please share this with as many as possible!


Sunday, January 18, 2015

Up Close & Personal with The Sandwich King, Jeff Mauro

There are those of us who were born to entertain, imbued with a certain sense of timing, personality, drive and love of people that compels us to be the center of attention. It's a burning desire to make people laugh, or to somehow make an impact on an emotional level. Whether our preferred method of delivery is word or deed, song, painting, or plate of food, the desire to seek a public audience is something we are born with. As an entertainer most of my adult life, I understand. Some of us just have an innate need to bring joy, laughter, tears, or in some cases any type of emotional reaction from those around us, or in the audience. Something about type A personalities. Certainly my friend Jeff Mauro has it. Most of us with this affliction know early on what we want in a career. For me it was writing, music at first, and now well, here you are. For my friend Jeff Mauro, this was true at an early age as well.

I met Jeff back in 2012. We spent a few days together at the Fabulous Food Show in Ohio. We talked about careers, hopes and what the future might hold. He'd won the Next Food Network Star, and now into the 2 season of his show The Sandwich King, had gained attention, his momentum presenting a career upswing that would possibly propel him to household name status and bring him to a next level of public awareness. He was aware of the opportunity and it was very clear in our casual after-hours conversations that he was determined to work hard and take advantage of it. 

Flash ahead to December, 2014. Jeff Mauro is now the star of Food Network's Emmy-nominated Sandwich King, $24 in 24 hrs, and the immensely popular, The Kitchen, with co stars, Geoffrey Zakarian, Katie Lee, Marcela Valladolid and Sunny Anderson. He has appeared on Good Morning America, The Today Show, Late Night with Jimmy Fallon, The Steve Harvey Show, Chopped, Cupcake Wars and The Rachael Ray Show. When not making TV, Jeff  spends a great deal of time with his wife and first love Sarah, and roughousin’ with his five-year-old son and co-star, Lorenzo. I also hear that he plays above average blues guitar. If you know me at all, you know THAT was music to my ears. 

The thing about Jeff that I admire the most though has nothing to do with fame. It's the fact that no matter how overwhelming his schedule of TV shoots, live show appearances, as well as the frequent appearances on TV, his family stands hands above all the rest of his priorities. We'd talked for some time about him sitting down for an Up Close & Personal and the chance finally presented itself during the 2014 holiday season. His schedule is, to put it bluntly, insane. "Dude, it's crazy," he laughed. "I just got back from the Palm Beach Food & Wine, then flew out to NYC to film The Kitchen, it's nice now over the holidays I can slow down a bit. I'm going on vacation with the family, my wife and son, right after Christmas. But yeah, I basically live to get on a plane." 

Family, to most Italians, including Jeff, is most important. Born in 1978 in Chicago, IL, he was a ham on a roll from the very beginning. As one of 4 kids, he was the family comedian, making the whole family laugh.

Jeff’s flair for the stage was discovered early on in Roosevelt Jr. High 3rd grade's legendary production of "Let George Do It!" From that point on, he immersed himself in the performing arts and flourished. "I was always decent in sports, I kinda liked it, but between you and me, I hated moving. I didn't gravitate toward physical activity. If you see pictures of me I was a chubby kid."

He explained, "It started in the 3rd grade with that play. I went for the part, we all had to audition. I played King George IV. I was like, 'I can do a British accent!' I don''t know where I got it, TV, nursery rhymes, who knows...but I nailed it. Got the part." He continued, "My mom and dad had no idea I had the ability to perform, after all it was third grade. I went out there in the first scene, and breaking into an English accent, quoted lines, ('What ho, what is this nonsense..etc,)' in a Shakespearean manner. My parents from that point on encouraged me into that world. I took Youth Second City classes, was in all the schools plays. I was the funny kid at home and in class. I just wanted to make people laugh from a very young age."

Jeff graduated from Bradley University in Peoria, IL. I mentioned that I had an uncle who had attended Bradley and he replied, "Two of my three siblings, my wife and my sister-in-law all went to Bradley. Out here, everybody goes to Bradley. We don't stray far." Since he was talking about staying in the area close to his roots, I asked him about his keeping things local to his hometown, Elmwood Park and Chicago. He explained, "The only time I lived away from this area, this literal square mile, my whole life, was when my wife and I moved to LA. I was hustling back then, trying to get a cooking show. I went to culinary school out there, but this neighborhood, it always pulls me back. I'm six miles from downtown Chicago, the third largest city in the country. There really is no reason to leave. I notice that folks who've made it in this market (career wise) leave and go to New York or LA. I wanted to stay close and raise my kids here. Have them go to the same schools I went to."

Right after college, armed with a degree in communications, Jeff naturally opened up a deli called Prime Time with his cousin, a fellow chef. Because that's what you do with a degree in communications, you open a sandwich shop. It was there that he honed his people skills and fell in love with cooking and crafting sandwiches. I asked him about graduating top of his class from culinary school. He answered proudly, "Yup, top of my class; never was late, never missed a day." Jeff graduated Valedictorian, packed up his Honda and returned to Chicago. "I felt I needed to legitimize myself, especially if I wanted to be on camera as a professional cook. Practically, if this whole entertainment thing didn't work out, cheffing would be a
fallback." He expanded, "I was 25 or so, it was my second round of school, so I knuckled down....I didn't want to blow it. I showed up early, I cooked harder. I cleaned harder. I was yelling at all the 18-year old students, 'Let's hustle.'"

I asked him what from culinary school had the biggest impact on him as a chef. He answered immediately, "The fundamentals. You can learn from another chef at a restaurant, but I got a good, broad foundation, doing a spectrum of different foods correctly." Instead of going right back to pursuing his TV career, Jeff put in his chef time, as a culinary instructor and successful private chef, while still finding time to be a local comedic performer. "I answered an ad for a corporate chef, for their cafeteria. I went there and the place was a disaster." He remembered, "They had this cafe, the guy doing it all wrong. I transformed it into this destination for people in the offices. I was prepping and cleaning and cooking and interacting all day with all kinds of people. It was great training, steady work and I did my comedy at night."

After 3 unsuccessful audition attempts, he finally landed himself on Season 7 of Next Food Network Star, which he totally won. He offered, "The third time trying out I sent a video. It started because my wife had a premonition. She simply said, 'Send the video, it's going to change our lives,' and she was right." I then touched on his inclusion of his family into his TV show, speaking about the support of his family and especially his wife Sarah. He replied, "My wife was a nurse, I was a cook. We'd known each other since I was a freshman in college. We've been together since we were 21 years old, and she knew I had these dreams. She supported me. She came to LA with me. She was one of 3 people at a comedy show. I want to honor that commitment. I think a lot of people shy away from that, putting their kid, or family in front of the camera, I get that. We're all growing in this together. My son has done 30 episodes of television," he stated firmly. "My wife, my parents, aunts, uncles, they've all been on the show. I want to share this with them. I was approached to do a reality show, cus my family is a bunch of nutzos," he laughed, "but that's where I draw the line."

We talked about his success and accolades for his show Sandwich King and The Kitchen, but I wanted to step back a bit and asked why he stuck to his guns arguing 'sandwiches will sell,' when he won The Next Food Network Star. "It was authentic to me," he explained," I didn't want to change who I was. I think I embody what the sandwich represents, it's an extension of my personality; ya know, kinda fun, loose and creative. I'm not the guy whose going to do farm-to-table, or funky crazy food. Sandwiches was one of the only things not being done on TV that I thought could sustain a series."

Five years later, and a few Emmy nominations would prove Jeff was right. "Luckily I was never persuaded to veer off. I think I gave them a lot, I spoke my mind in those interviews, I hammed it up during the cooking portions." He remembered, "My goal was to show that I could make good television. To show I was producible. That is at least half of the equation, half the job requirements." Jeff brings something to the table that is part of the chemistry of good entertainers. Not only are they producible and able to follow direction, but some like Jeff, have an ability to self produce. They have a certain instinct for where the camera is, the timing, and an overall awareness of the bigger picture that the audience sees.

That brought his new show The Kitchen to the conversation "I love the puzzle of it (television). That's why I like The Kitchen so much, I sit back. I know who's talking when, when to jump in. We're getting into a rhythm now. Geoffery and I are very good friends. He and his wife were one of the first to welcome us with open arms, our wives are good friends." He laughed, "Even though we couldn't be more opposite, he laughs at my crap. We play off each other. When he and Sunny came along to the cast, all of us already had a history, so we were all glad to be working together."

I asked him about his little sidekick, Lorenzo. Does he know who dad is? How does he handle the notoriety, people coming up to Dad all the time, the cameras etc.? He replied candidly, "Oh yeah, he gets it. He's unaffected by it to a certain degree. We never talk about it. If someone brings it up we're honest and open about it. It's all about how we conduct ourselves," he continued. "We teach him you don't act all cooler than everyone else just because you're on TV. I raise him to believe that you work for your stuff. You bring your dish to the sink and clean it for yourself. We live in a normal house, I mean, we live in the same neighborhood I grew up in! We're ten feet from the sidewalk. We sit on the stoop. We are the same. We're normal. He goes to the same catholic school I went to. C'mon , I mean that's amazing! He goes to the same kindergarten classroom I did," he proclaims proudly."It's funny though. When we were out one time and he wanted quicker service, he said, 'you know my dad is The Sandwich King,' and we'll were' like...'Lorenzo!' He laughed, "Needless to say he's a typical Chicagoan. He'll grease a couple of palms, or drop a few names when he has to."

We talked blues guitar, my band days and his collection of guitars and there was some talk of my coming out to play a little blues. Seems Jeff, who's played since freshman year in college, gets together with some of the crew between shoots of his show and they jam. Here is just another example of a constantly creative mind, ever at work trying to find avenues of release. "Instead of sitting there in-between shoots, staring at my phone like a dolt, we play music. It's changed my motivation. The music settles me." With regard to what's coming up in the near future, he mentioned a possible book and some irons in the fire that he is considering, but was very close to the vest. To me, he seems content with the balance and direction of his life right now, and it's clearly evident he's in a good place, content to ride the wave and see where it leads. In wrapping up, on behalf of you my readers, I posed Jeff some questions on a series of topics I thought you might find interesting.

On his most embarrassing moment: 
"It was season two of Sandwich King," he remembers. "We had a brand new set, new production team. It was the first scene, of the first movement, of the first was the first everything. To raise the stakes a bit higher for me, the head of the network stops in to supervise, Bob Tishman. All new crew, all new director, everything new. I'm prepping for the first scene, chopping parsley and I cut off a good chunk of my thumb. Brand new knife, so sharp you could use it as a razor. Shut down production for three hours. Bob said, 'Don't worry, the  same thing happened to Rachael Ray so maybe it's good luck.'

Jeff's go to kitchen gadget at home:
"I would have to say my flat bottom griddle pan," he offered, "No ridges. You can do like 4 pancakes, 4 eggs, grilled cheese."

Favorite food his mom made growing up: 
"Without question, we would get this on special occasions, like birthdays, Christmas, etc.. Her Braciole. So good. So rich. So delicious."

I finished up and asked him what it's like coming full circle. Judging when he sits in on Chopped vs back when he started, being judged, his immediately response was "It's much better to judge than to be judged, let's get that straight right out of the box. But I love doing this. I sit there and think 'this is
the greatest thing in the world, what I do.' Between shooting episodes on the set, as I sit there it hits me and I can't believe that I'm doing this. It's surreal." With regard to his even more hectic TV and appearance schedule, he added, "I get in and I get out. Once the work is done, my priority is to get back here to my family. Home. As long as I can do that, I'm ok with it."
It's apparent that hard work and dedication pays off. Especially when you've got your priorities right.

I hope you've enjoyed this glimpse into the man behind the sandwich. You can get more information about Jeff on his website: Follow him on Social Media: twitter, facebook, instagram.

Til next time, 
All Photos courtesy of Jeff Mauro

Monday, December 29, 2014

Simple NY Style Bagels. Oy, what a recipe!

I don't know about you but, I love a good bagel. When I lived in Florida, trying to get a good NY style bagel was an adventure to say the least. So, for all you transplanted NY'ers as well as those who love a good bagel and a schmear, the following bagel recipe, along a link to my recipe for home-made lox found here, should keep you going. Both recipes are easy to do and well worth the effort!

The bagel was invented  in Kraków, Poland, as a competitor to the bublik, a lean bread of wheat flour designed for Lent. Leo Rosten wrote in "The Joys of Yiddish" about the first known mention of the word bajgiel in the "Community Regulations" of the city of Kraków in 1610, which stated that the item was given as a gift to women in childbirth. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet and a staple of the Slavic diet generally.

Bagels were brought to the United States by Polish-Jews, and first gained popularity in New York City, an industry that was controlled for decades by Bagel Bakers Local 338, which had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all the bagels by hand. The bagel came into more general use throughout North America in the last quarter of the 20th century, which was due at least partly to the efforts of bagel baker Harry Lender,then sons Murray and Sam along with Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s.

Fresh Homemade Bagel Recipe
1 1/4 cups warm water (80 degrees)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar

 Optional Toppings
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon pretzel salt (about 1/4 teaspoon each)


Pre-heat oven to  350F (180C)
Mix water, salt, sugar, yeast in a large bowl and let sit for 10 min. Add remaining ingredients. Mix until it forms a single dough ball. (If using a bread machine, place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.) Allow bread to rise for 45 minutes (bread machine will beep when rising cycle is done). Place dough on a floured surface and cut into 9 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole. Cover with a clean cloth and allow bagels to rise another 40-50 min or until double in size.

Bring 3 quarts of water to a boil in a large pot. Add 3 tbs of sugar. Boil bagels one minute on each side, then place on wire rack to allow water to drip off.

Brush bagels with either egg wash (1 egg white and 1/4 cup warm water). Top with your favorite topping. Sprinkle an un-greased baking sheet with cornmeal. Place bagels on cookie sheet about 2 inches apart and bake
20 minutes or until golden brown. Yield: 9 medium sized bagels. Just like Mr. Lender's, you can freeze and enjoy whenever you're in the mood for a delicious bagel.

Enjoy Enjoy Enjoy!

Bon Appetit,