CheekyChicago

People would do anything to get LeBron to their town.  Some of our city’s greatest chefs are willing to cook for ‘the King’ for free in order to lure his very tall self to our Midwest epicenter (Mario Batali and Jean Georges have already made the offer in New York).  Here’s a look at why and what the Chicago culinary elite would cook for Mr. James.

Carrie Nahabedian, Executive Chef/Co-Owner at NAHA: “Who wouldn’t want to cook for LeBron??!!  He dominates the court and I love the idea of my cooking being the fuel for his power.”

Kevin Hickey, Executive Chef at the Four Seasons: “Absolutely I would cook for Lebron.  Because a great player like LeBron can have a profound effect on a city.  He is the kind of player who has a halo effect on a franchise and, in turn, its home city; drawing attention to it in many ways that weren’t happening before.  And I appreciate his humor, his skill and his professionalism!”

Rick Gresh, Executive Chef at David Burke’s Primehouse at The James:  “I would definitely serve LeBron James our award-winning 55 Day Dry Aged Ribeye with a side of our chorizo hash potatoes topped with stewed dates and goat cheese. For dessert, I would treat him to The King – our decadent, Elvis-inspired banana, chocolate, peanut butter and bacon ice cream sandwich – after all, it’s his nickname!”

Rodelio Aglibot, Executive Chef at Sunda: “For one, I cook for a lot of celebrities and sports stars and it’s always fun to find out what type of thing they like to eat.  I personally have an affinity for celebrities that are foodies and love learning more about someone outside of what they do professionally, so I’d love to cook for him for that personal reason.  But the big picture is: whatever it takes to get LeBron to Chicago.  You can’t put a price tag on great food.  To cook for someone to lure them here – why not?  It’s one of the best food places in the country.”

John Coletta, Executive Chef/Partner at Quartino: “We would definitely cook for LeBron for free!  We’d prepare for him a variety of our house cured salumis, some authentic, in-house made pasta, and then a variety of our pizzas and veal osso bucco.  This should give him an overall great Italian food and wine experience without having to go to Italy; and, hopefully, this gives him the energy to take Chicago to the top once again!”

Dominique Tougne, Executive Chef at Bistro 110: “I would serve him our signature Roasted Garlic. His breath would be his secret weapon under the basket to distract the opponents!”

Dean Zanella, Executive Chef at Aldino’s: “Not only would I cook for him for free if he comes to Chicago, but I’ll cook for him if he stays on the Cavs…although he may not want to eat that. Obviously we’re close to the United Center, so after the game he’ll have no problem finding us.”