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Bring your friends and family together to experience pizza and entertainment like never before! After years of casino and corporate entertainment, BK has combined his talents as a comedy magician and pizza making mastery to bring you an unparalleled in-home dinner show experience!
"Just give me your kitchen and in a few hours I'll work my magic to create my artisan deep dish pizzas. After pizza, we'll have some fun as you and your guests will enjoy 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." -BK Ideal for 10-24 guests. |
menu
spinach, onion, roasted jalapeno
with smoked mozzarella
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spinach & garlic
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caramelized onion, mushroom with gruyere
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3 cheese of mozzarella, provolone and cheddar
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homemade Italian sausage with giardiniera
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asparagus, goat cheese topped with prosciutto
SPECIAL
sopressata & roasted yellow pepper
All pizzas are 12" deep dish and have a base of mozzarella. Artisan cheeses are considered a topping.
with smoked mozzarella
•
spinach & garlic
•
caramelized onion, mushroom with gruyere
•
3 cheese of mozzarella, provolone and cheddar
•
homemade Italian sausage with giardiniera
•
asparagus, goat cheese topped with prosciutto
SPECIAL
sopressata & roasted yellow pepper
All pizzas are 12" deep dish and have a base of mozzarella. Artisan cheeses are considered a topping.
NEW! magic by the slice - kids!
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I never fancied myself a children's entertainer but after many requests from friends with kids, I gave it whirl. Turns out, it's great fun! And now I've come up with a format that works great!
HOW IT WORKS:
**This is the ideal max number of kids to assure all get to participate in pizza building and magic |
pizza story
BK may be 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 - BK began perfecting his deep dish pizza. He tried numerous recipes week after week, would eat one slice, sometimes only one bite and then pass the rest off to his neighbors. "They loved me!"
He got close to what he thought was the perfect flavor and consistency but felt it was sleightly (see what we did there?) amiss. With months of trial, taste testing and the help of some of his more than willing taste testing friends, the Chef at Pizzeria Due (sister restaurant to Pizzeria Uno), his late great pal Chef Stutz and a few others, he nailed it!
He got close to what he thought was the perfect flavor and consistency but felt it was sleightly (see what we did there?) amiss. With months of trial, taste testing and the help of some of his more than willing taste testing friends, the Chef at Pizzeria Due (sister restaurant to Pizzeria Uno), his late great pal Chef Stutz and a few others, he nailed it!
FAQ
Q: What size pizzas do you make?
A: I make 12" pizzas and serve them in smaller slices so your guests will have room to enjoy trying multiple flavor profiles.
Q: What's the ideal number of guests
A: 24
Q: What are your prices?
A: Please contact me as this will be based upon the number of guests at your event.
Q: Where do you get your sausage and bratwurst?
A: Get? I make my own. Wherever I am, Chicago or beyond, I always try to source my meat from a local butcher and spice blends from The Spice House
Q: Can I have you private chef a pizza dinner without the magic show?
A: What you don't like magic? Of course! I love-a-to make you a pizza!
Q: Can I book you to perform magic without pizza?
A: Yes indeed!
Q: Do you make your dough by hand?
A: No, I make it on the counter by the sink! Ha! 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.
Q: Do you make gluten free pizza?
A: Not at this time
Q: Why do you like to use imported Italian San Marzano tomatoes?
A: 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.
Q: Do you always use local and or organic ingredients?
A: Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
Q: How long have you been doing this?
A: Magic since the age of 10, pizza since 1995 and Magic by the Slice launched in January 2014.
A: I make 12" pizzas and serve them in smaller slices so your guests will have room to enjoy trying multiple flavor profiles.
Q: What's the ideal number of guests
A: 24
Q: What are your prices?
A: Please contact me as this will be based upon the number of guests at your event.
Q: Where do you get your sausage and bratwurst?
A: Get? I make my own. Wherever I am, Chicago or beyond, I always try to source my meat from a local butcher and spice blends from The Spice House
Q: Can I have you private chef a pizza dinner without the magic show?
A: What you don't like magic? Of course! I love-a-to make you a pizza!
Q: Can I book you to perform magic without pizza?
A: Yes indeed!
Q: Do you make your dough by hand?
A: No, I make it on the counter by the sink! Ha! 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.
Q: Do you make gluten free pizza?
A: Not at this time
Q: Why do you like to use imported Italian San Marzano tomatoes?
A: 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.
Q: Do you always use local and or organic ingredients?
A: Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
Q: How long have you been doing this?
A: Magic since the age of 10, pizza since 1995 and Magic by the Slice launched in January 2014.