On Thursday, March 26th, KOVAL is excited to join the Chicago Metropolitan Battered Women's Network for their annual fundraiser: The Spring Into Action Benefit. While we're looking forward to helping support such a great organization, we're also looking forward to getting to meet some of the other attendees - an exceptional group of Chicago-area mixologists and chefs from top bars and restaurants.
Earlier this week we shared an interview with Amanda Rockman and Kim Leali of Nico and learned a bit about their kitchen inspirations (as well as their guilty pleasure foods). Now we're happy to share an interview with another of the fundraiser's participating chefs - Mark Sparacino, Executive Chef and Managing Partner of Prosecco.
After discovering his passion for the hospitality industry within a bustling home filled with two parents from different parts of the world, Mark began his career at Lettuce Entertain You's Avanzare. For the next twenty years, Mark Sparacino has worked in Italian kitchens such as Topo Gigio in Chicago's Old Town to his own place, Sparacino Restaurante, to his current venture, Prosecco. We were able to catch up with Mark and learn a bit more about him and his love of classic Italian cuisine.
After discovering his passion for the hospitality industry within a bustling home filled with two parents from different parts of the world, Mark began his career at Lettuce Entertain You's Avanzare. For the next twenty years, Mark Sparacino has worked in Italian kitchens such as Topo Gigio in Chicago's Old Town to his own place, Sparacino Restaurante, to his current venture, Prosecco. We were able to catch up with Mark and learn a bit more about him and his love of classic Italian cuisine.
KOVAL: Where did your passion of food begin? Was there a particular moment where you realized you wanted to become a chef?
Growing up in my large Italian family. SO many great memories centered around the dining table and good food. As long as I can remember, I have always enjoyed cooking. When I was of age to start going to restaurants, my eyes opened and realized my love for the industry and that I would become a part of it.
KOVAL: Prosecco is one of Chicago’s premiere Italian restaurants. Can you tell us a bit about your team’s inspiration for Italian cuisine? How do you keep the menu fresh?
Our inspiration comes from the seasonal availability of produce. We’ve tried to pull inspiration from many regions of Italy instead of focusing on just one. When pulling from multiple regions – it allows us to remain fresh and current.
KOVAL: If you had to eat one thing for the rest of your life, what would it be? Do you have any “guilty pleasure” foods?
I don’t like this question – it would be impossible for me to identify one single food for me to eat for the rest of my life. As for my guilty pleasure food – Kraft macaroni and cheese from a box, doctored up of course!
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For more information and to buy tickets for the Chicago Chef Spring Into Action Benefit, visit their website at http://www.springintoactionchicago.org/. Hope to see you all there!
