"Thank YOU for such an awesome experience! Everyone was raving about both the pizza and the show--you've got a great idea and we'll definitely be spreading the word :)"
-Brooke S. Lakeview - Chicago IL
Unlike my Jewish mother, I don't cook for just anyone. But I do love when family and friends come together so grab yours and not only will you have some great belly laughs but I'll make sure those bellies are full!
Before my parlor performance, I'll need your kitchen and in a couple of hours I'll work my magic to create arguably (but who really likes to argue?) some of the best deep dish pizzas you've ever had! After pizza, we'll have some fun as you and your guests enjoy (if history repeats itself) my highly nonsensical comedy magic performance in which I've combined the best of my stand-up comedy magic and close-up sleight of hand.
Alright enough, keep scrolling to check out the menu!
spinach, onion, roasted jalapeno with smoked mozzarella • spinach & garlic • caramelized onion, mushroom with gruyere • 3 cheese of mozzarella, provolone and cheddar • Italian sausage with giardiniera • asparagus, goat cheese topped with prosciutto SPECIAL smoked duck breast, dried fig with raclette cheese All pizzas are 12" deep dish and have a base of mozzarella. Artisan cheeses are considered a topping.
I am likely the only comedy magician that also cooks for you and your guests! Loving all things Chicago (especially pizza), back in 1999 while performing full time as a comedy magician - entertaining casino and corporate audiences - I began perfecting my deep dish pizza. I tried numerous recipes week after week, would eat one slice, sometimes only one bite and then pass the rest off to my neighbors. Good way to make friends! I got close to what I thought was the perfect flavor and consistency but felt it was sleightly (see what I did there?) amiss. With months of trial, taste testing and the help of some of my more than willing taste testing friends, the Chef at Pizzeria Due (sister restaurant to Pizzeria Uno), my late great pal Chef Stutz and a few others, I nailed it!
What size pizzas do you make? I make 12" pizzas and serve them in smaller slices so your guests will have room to enjoy trying multiple flavor profiles.
What's the ideal number of guests 12-24
What do you charge? Is that important? Please contact me as this will be based upon the number of guests at your event.
Where do you get your sausage and bratwurst? Wherever I am, Chicago or beyond, I always try to source my meat from a local butcher or I will find a local spice shop and butcher and make my own
Can I have you private chef a pizza dinner without the show? What you don't like to laugh? Of course! I love-a-to make you a pizza!
Can I book you to perform without pizza? For sure!
Do you make your dough by hand? No, I make it on the counter by the sink! Actually I finish my dough by hand to be sure I get the exact consistency I want. I can make it from start to finish by hand but stand mixers allow me to make multiple batches at one time.
Do you make gluten free pizza? Not at this time
Why do you like to use imported Italian San Marzano tomatoes? What's with all the questions? In my opinion, they have a better flesh to gelatin ratio which leads to a richer/sweeter flavor and makes them easier to work with. Also the sodium content is most often a fraction of what you find in our domestic packed tomatoes.
Do you always use local and or organic ingredients? Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
How long have you been doing this? Magic since the age of 10, pizza since 1995 and Magic by the Slice launched in January 2014.