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Kitchen Nostalgia
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Mike Krzyzewski still has memories of Chicago’s Polish Broadway, the stretch of Milwaukee Avenue near Wicker Park that was once a hub for Polish restaurants and businesses. The Naismith Basketball Hall of Fame coach grew up in the area and despite his long career at Duke University, the memories of Chicago cling to him.
“You know, every once in a while, some friends or my family will send me a care package of Polish sausage, one of the sandwich meats — I don’t know if they still make a Krakowska — and I just put it on white bread and eat it,” the 77-year-old hoops legend says. “My family would say, ‘You’ve got to put something on it, tomatoes, lettuce?’ I said, ‘No, no, no — it’s a good sandwich with good meat and good bread.’ Chicago food’s terrific.”
Krzyzewski will be in town later this month for a charity event through the V Foundation, raising money for cancer research. The event, called Chicago Epicurean, leverages the city’s prominence as one of the best places to eat in the country. The foundation is named after one of Krzyzewski’s friends and rivals, Jim Valvano, the former head men’s basketball coach at North Carolina State University. Valvano died in 1993 from metastatic adenocarcinoma. Krzyzewski says Valvano recruited him to be part of the foundation more than three decades ago and that’s why he sits on the V Foundation’s board.
Chicago Epicurean kicks off on Thursday, September 19, at the Aviary with an invite-only event hosted by chef Grant Achatz of three-Michelin-starred Alinea. Krzyzewski says he looks forward to meeting Achatz, as he’s been reading more about the chef’s recovery from Stage 4 cancer, a disease that forced surgeons to remove a part of the chef’s tongue. Achatz says it’s important to increase early cancer detection and to raise awareness among patients, clinicians, and pharmaceutical companies while empowering people to be their best advocates in a comfortable and confident environment.
“As a survivor of a lesser prevalent cancer type that is on the rise — especially in people under 30 — I feel it is my responsibility to raise awareness,” Achatz texts, adding: “I am happy to support the V Foundation in its efforts to combat this disease and bring a better quality of life to millions of people each year.”
The public-facing events include a cooking demonstration and lunch with Top Chef alum Fabio Viviani and the auction and gala on Friday, September 20, hosted by Coach K at City Hall in Fulton Market.
For the last 26 years, the foundation has held a similar event in Napa Valley, California. They’ve raised $165 million for cancer research. In the Chicago area, the foundation has raised more than $13 million for the University of Chicago Comprehensive Cancer Center, Robert H. Lurie Comprehensive Cancer Center of Northwestern University, Northwestern’s Feinberg School of Medicine, and the University of Illinois Cancer Center.
There are parallels between the intensity of restaurants and sports, the sometimes fiery Krzyzewski says. That was also noticed in The Bear, a TV series filmed in Chicago that cast Coach K unknowingly into a role the past two seasons. Coincidentally his middle daughter, Lindy, is nicknamed “Bear.” While Krzyzewski didn’t appear in the show, his book, Leading with the Heart: Coach K’s Successful Strategies for Basketball, Business, and Life becomes a source of inspiration and support for Ayo Edebiri’s Sydney Adamu. Krzyzewski and Edebiri share the same talent agency, CAA, and the coach has sent an autographed book to the actress.
“The passion and the intensity that’s shown up in that show is remarkable and that’s why they’ve won so many awards,” Krzyzewski says. “They’re seeking excellence, and they know in order to seek excellence you need everybody on the team seeking it and working as one. There’s a lot of pressure in those kitchens.”
He adds that the culinary world is “very innovative too. You’re not just making a hamburger or hot dog — they’re producing a hell of a lot more than that,” Krzyzewski says. “Although the Chicago hot dogs and hamburgers are pretty good, too.” (Krzyzewski confesses he loves pizza, but isn’t enamored with Chicago deep-dish.)
Krzyzewski says they didn’t dine out much at restaurants growing up, but enjoyed homemade pierogi and sauerkraut. The family was fond of the White Eagle, the event venue that’s famous among the city’s Polish community on the Northwest Side in Niles. Though Krzyzewski’s father, William, was an elevator operator, he would eventually dive into the world of hospitality. He ran a spot that mostly served quick breakfasts and lunches to factory workers near California and Cermak in Little Village: “He wasn’t doing through anything innovative,” Krzyzewski says. “It was really a hard business.”
His father would go on to run a tavern called Cross’ Tap near Damen and 21st Place on the Lower West Side. William Krzyzewski went by the name of “Cross” — his son says during the time of World War II, his family was impacted by ethnic discrimination.
A graduate of the U.S. Military Academy at West Point, Krzyzewski says he learned to enjoy different types of foods while depending on Army rations for sustenance. That comes in handy being away from Chicago in the realm of the Atlantic Coast Conference.
“My experience of being an Army officer and then traveling all over the United States and coaching is that you get spoiled by different foods from different cultures,” Krzyzewski says. “I’m also a big Las Vegas guy, and they have some of the amazing restaurants in the world, so I’ve adapted really well.”
While Krzyzewski says he isn’t interested in owning a restaurant, he says he does enjoy seeing friends, family, and former players post photos of their meals on social media.
“I like when people do that, and it also shows that you’re having a good time with friends, and so you would want friends to have a good time with family and friends, so they’re sharing that experience with them,” Krzyzewski says.
Chicago Epicurean on Thursday, September 19, and Friday, September 14. Tickets are available online.
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Ashok Selvam
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This recipe for Fried Cabbage with Sausage is so easy and so good. Great for a busy night and reheats well too. Super versatile dish!
If you love cooking with cabbage you should try our Cajun Cabbage Jambalaya. No, it’s not a traditional jambalaya but it’s delicious and has great reviews.
We love this recipe for a few reasons but one is it’s super easy to make and it’s also versatile. It comes together really quickly and it reheats well. You an make this in under 30 minutes and add any vegetables you like and switch up the sausage as well.
You can swap out the smoked sausage in this recipe. You can use turkey smoked sausage for a lower fat and higher protein. You could also use chicken sausage. This dish is super versatile, if you are using summer vegetables from your garden, I think zucchini would be great in this too.
The most time consuming part of this dish is chopping up all the vegetables. Once you have that done this dish comes together really quickly!
Step 1
Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan.
Step 2
Add remaining ingredients, cover and simmer for 20 – 25 minutes.
When buying cabbage select the ones with the greenest leaves on the outside. Dark green leaves mean more flavor. Once you cut a head of cabbage it starts losing its Vitamin C content. This is why it is better to shred cabbage yourself for your recipes instead of buying it already shredded. Uncut cabbage will keep up to 2 weeks in a perforated plastic bag, once cut, wrap in plastic wrap but use within a few days for best flavor and nutrients.
This dish is stored in the refrigerator and you can reheat it in the microwave or toss it back in the skillet on lower heat. It makes 6-8 servings.
This easy skillet recipe for Fried Cabbage and Sausage is one you will make over and over. Great comfort food and can be made in under 30 minutes. Perfect for a busy night.
Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
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Anne Walkup
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A Colombian and Polish spot that has location-hopped a bit over the last few years. They’re currently at Washington Hall, the food hall formerly known as Urbanspace Chicago, located in the Loop near City Hall, on Washington. Partners Phillipe Sobon and Cynthia Orobio, who previously operated out of Politan Row food hall, offer dishes that combine ingredients from both their respective heritages. That means creations like “emparogis” filled with potato and short rib; kielbasa topped with muenster, pickles, and pineapple glaze; and zapiekanka, a Polish-style pizza featuring a toasted baguette loaded with muenster, sofrito, garlic aioli, pineapple glaze, and choice of protein. Online ordering is available here.
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Sandy Noto
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Press Release
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Nov 9, 2021
CHICAGO, November 9, 2021 (Newswire.com)
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Chicago has the largest Polish-American population of any city in the United States. This cultural hotbed made the television show Flavor of Poland from WTTW an instant winner. Not only is the Polish-themed cultural show a hit in Chicago but also hugely popular around the country. Now WTTW is bringing a new companion program to the airwaves with The Polish Cooking Show – shot and produced in Chicago by Love and Light Productions LLC and presented by WTTW Chicago.
In the Polish tradition, when a young man gets married, it is the duty of his mother to take her new daughter-in-law under her wing and teach her the family recipes and the cultural stories that go with them. The Polish Cooking Show captures this dynamic with two charismatic cooks in a real Polish kitchen. It is one part cooking show and one part history.
ThePolish Cooking Show stars Polish-American newlywed Natalie Rokita (Czupta) and her adorable mother-in-law Ala Rokita, affectionately referred to as Mama Ala. Together they demonstrate family recipes with easy-to-follow instructions while sharing interesting and educational tidbits about Polish culture.
In the pilot episode, premiering on WTTW on Saturday, November 20, at 11 a.m., Natalie and Mama Ala teach viewers how to make golabki. These rice and minced meat-stuffed cabbage rolls can be traced back to Ukrainian, Turkish, Armenian, and Jewish influences. The Polish word golabki translates to either dove or pigeon depending on use. The name “little pigeons” traces back to French influence from their dish of roasted pigeons wrapped in cabbage leaves.
As they cook, Natalie and Mama Ala engage in a playful debate of what kind of sauce goes best with golabki. It is this playfulness and genuine affection that caught the eye of producer Rikki Lee Travolta and his partners.
“We did an exhaustive search to find the right pair to star in The Polish Cooking Show. Natalie and Mama Ala came into the room and there was magic. Not only are they both very charismatic but also genuinely love each other. Viewers will love tuning in to share kitchen time with Natalie, Mama Ala, and The Polish Cooking Show,” states Travolta, who despite his Italian surname is also 25% Polish.
“There are over 9.15 million Polish-Americans living in the United States. In Chicago alone there are approximately 1,900,000 Polish-Americans,” explains Travolta. “The Polish culture is beautiful and should be shared. People of all cultures and backgrounds will enjoy spending time with Natalie and Mama Ala on The Polish Cooking Show.”
The Polish Cooking Show premiers on WTTW Saturday, November 20, at 11 a.m. and airs again on Sunday, November 21, at 10:30 a.m. Check local listings for channel information.
For additional information including host biographies and delicious recipes visit www.ThePolishCookingShow.com
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INTERVIEWS AND PHOTOGRAPHY AVAILABLE
CONTACT:
Rikki Lee Travolta
(224) 616-5683 x 1425
rikki@thepolishcookingshow.com
Source: Love and Light Productions
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