#KREWELLA GET WET MIXES SERIES#

#KREWELLA GET WET MIXES SERIES#

But both joints play the muse for Hot Mix Beef, their tribute to Chicago beef stands of yore, coming next week to Monday Night Foodball, the ReaderвЂ™s weekly chef pop up series at the Kedzie Inn in Irving Park.

To be fair, PeppoвЂ™s is a sub shop, for the most part, and both Ruscitti and May name PopвЂ™s as primary among the formative beefs of their youth. It was funny because itвЂ™s a cop joint and we were always high as hell.вЂќ

But when I think about my native food itвЂ™s goddamn beef, right? In high school weвЂ™d ditch lunch every Friday and go to PeppoвЂ™s. вЂњIn my catering work IвЂ™m cooking Malaysian food and Korean food,вЂќ says May, who grew up in south suburban Palos Heights. Back then every Chicagoan had a favorite go-to beef spot but these days thereвЂ™s only so many left.вЂќ (HeвЂ™s eaten at all of them.) вЂњI think I ate Italian beef once a week from grade school into high school,вЂќ says Ruscitti, who grew up on the north side, but thanks to his elders was deeply imprinted by south side Italian beef culture. May, caterer, executive director of Roots & Culture Contemporary Art Center, and former head chef at Ox-bow School of Art and Ruscitti, food writer and taco scholar, have eaten prodigiously all over the world-and in every corner and crevice of the Chicago foodscape.Д«ut while you can take the Chicagoan outta da beef stand, youвЂ™ll never take the giardiniera stains outta dere Sansabelts.

I canвЂ™t name two more worldly bon vivants than Eric May and Titus Ruscitti. Sommelier Series (paid sponsored content).

Krewella get wet mixes