Latest news with #Mohajir
Eater
5 days ago
- Entertainment
- Eater
Filipino and Indian Flavors Merge at This ‘Top Chef' Star's New Wicker Park Cafe
Zubair Mohajir has helped redefine South Asian cuisine in Chicago, with the successes of Lilac Tiger and the Coach House in Wicker Park, and more recently, with the fusion of Mexican and Indian flavors at Mirra in Bucktown. Then, Mohajir leaped to the national stage earlier this year as part of the cast of Top Chef: Destination Canada. His colleagues say that Top Chef hasn't gone to Mohajir's head. He's remained grounded. He wants to elevate the people around him and push boundaries. But Coach House chef de cuisine Jacob Dela Cruz has seen one change. He's become a really good photographer, constantly snapping photos of his boss posing with star-struck customers. Jokes aside, Mohajir isn't resting. He's formed a new team, along with Dela Cruz and Salt Burger and Fries co-founder Hassan Jaffrani. Earlier this week, the trio unveiled Sarima Cafe, which shares a space with Salt's Wicker Park location at 1924 W. North Avenue. Jaffrani and Mohajir have known each other for years. When Jaffrani, who's also behind the IDOF brand (like Salt, a hit with young Muslims) decided to close the Wicker Park branch of Beard Papa's, Mohajir jumped at a chance to open a cafe. Like his other projects, this spot would infused dishes with South Asian flavors — this time blended with Dela Cruz's Filipino heritage. Sarima serves breakfast sandwiches and pastries. Eventually, they'll add small-batch ice cream in flavors like red mung bean to the menu. Mohajir is excited to brew the same masala chai he serves at his other restaurants (bartender David Mor has made creative use of the spiced tea at his bars Truce and Lilac Tiger). They also pour Dark Matter Coffee. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik Mohajir brought on local baker Reema Patel to fill the pastry case with delights like chai flan, an ube crinkle cookie stuffed with cream cheese, and calamansi shrikhand doughnut based on a Boston Creme. Patel, who's been working in Pilsen on the pastry team at Mariscos San Pedro, has created a unique lineup of cake doughnuts, cookies, and more. There's even a cashew cookie with a silver leaf based on the classic South Asian diamond-shaped sweet, kaju katli. The 'Food For the Gods' bar is made with dates and black tea. Patel also appeared on Season 2 of the reality cooking show Baking It. She teases upcoming treats like a gulab jamun banana pudding. 'A really cool part of creating a space and creating recipes is knowing that you can change things and still end up with something even better than what you thought,' Patel says. Sarima will also offer something that Mohajir has been reluctant to offer: dosa. Paper dosa is thin and crispy, and they'll stuff it with mushrooms and sweet potato. It's almost cliché for a South Indian chef to offer the iconic crepe-like item. They'll have other toppings available, too. Jaffrani says they need to offer a 'steak and eggs' like dosa option. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik The food at Sarima is halal, which means no pork. Diners who sink their teeth into the breakfast sandwich will taste tocino made of chicken. Mohajir says he 'gets a kick out of' serving halal versions of tocino and longganisa as the Muslim community doesn't typically eat pork: 'I think bacon smells amazing, but like, I've never eaten bacon, you know?' he says. So what's with the name? Dela Cruz explains it's from a legend that started on the Filipino island of Mindanao. It's derived from 'Sarimanok' a colorful bird meant to symbolize good fortune. The crew has seen Chicagoans wait in long lines for pastries at bakeries like Del Sur and Fat Peach. Mohajir hopes to see good fortune and long lines out the door on North Avenue and says they're concentrating on keeping up with supply and demand: 'We're here to sell food, we're here to sell pastries,' he says. 'If we don't make enough, then what's the point?' Sarima Cafe, 1924 W. North Avenue, open 8 a.m. to 2 p.m. on Wednesday through Sunday, hours will be expanded later this summer Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik
Yahoo
11-06-2025
- Entertainment
- Yahoo
After a ‘Chi-town throwdown,' just one Chicago chef remains on ‘Top Chef'
Warning: Spoilers ahead for all of 'Top Chef' Season 22, except the remaining finale episode. Only one Chicago competitor remains for the final episode of this season's 'Top Chef,' which airs Thursday evening. Chi-town could have another local Top Chef if they win, a coveted title that frequently propels cast members to successful restaurants, television spots and cookbooks. Bailey Sullivan, executive chef at Monteverde, qualified for the finale of 'Top Chef: Destination Canada' from a competitive pool of 15 chefs. 'Top Chef' Season 10 winner Kristen Kish hosted this season, joined by judges Tom Colicchio and Gail Simmons. The other chefs who made it to the final episode are Shuai Wang, chef-owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef-owner of Epps & Flows Culinary in Houston. Earlier in the season, Sullivan was joined by Chicago peers Zubair Mohajir, the executive chef and founder of Lilac Tiger, Coach House and Mirra, and César Murillo, executive chef of North Pond. Sullivan's combination of compassionate competition and camaraderie was a consistent feature of this season, which was low on drama and high on quality cooking. Over the weekend, her Instagram account shared a photo of a group hug between her and the final four competitors, captioned 'Some of the best folks I know.' 'You grow so close with these people,' Sullivan said in an interview with the Chicago Tribune ahead of the finale. By her admission on the show, Sullivan's journey to the top of the competition was slow to start. She was initially eliminated in the second episode for her maple tart. 'I think I just attribute my struggles early on as being totally freaked out, 100%,' Sullivan told the Tribune. 'I had never been on TV before.' Meanwhile, Mohajir won that episode's elimination challenge with a variation on his signature tandoori fried chicken dish, which was eventually featured on the menu at Lilac Tiger. But in the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. Contestants are kept in the dark about some elements of the production, so it was bittersweet for Mohajir and Sullivan to find out they'd be facing off in 'Last Chance Kitchen,' a web series where eliminated chefs get a chance to return. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in 'Last Chance Kitchen,' you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Reflecting back on her cook in 'Last Chance Kitchen,' Sullivan said she was able to keep a positive attitude knowing that no matter what, someone from Chicago would go on to compete. 'I will cheer on Zubair on everything he does going forward,' Sullivan said. In Chicago, her love for the restaurant industry started with growing up at Goldyburgers in Forest Park, a restaurant her father bought. She became a 'Top Chef' fan watching the show with her mother and ended up training under another 'Top Chef' alumni, Beverly Kim of Parachute, as well as Sarah Grueneberg, Monteverde, head chef and owner. Sullivan rejoined the main competition in the fifth episode, where she and Epps won a team elimination challenge with fire-kissed grilled octopus with olives. Team Chicago would face one more loss in the penultimate episode. North Pond's Murillo had a strong showing all season, with Collichio calling his pickle-inspired dessert from Episode 9 one of the best dishes he'd ever had on the show. The finale is taking place in Milan, Italy, and fittingly, last week's elimination challenge was a head-to-head based on Italian ingredients. Wang and Epps had qualified for the finale by winning the polenta and beet rounds, respectively, which left one final spot for either Sullivan or Murillo. Sullivan called the gorgonzola round a 'Chi-town throwdown.' As they finished their dishes, the chefs hugged and said they loved each other. Sullivan had been critiqued for her usage of the cheese earlier in the season — in Milan, she took the opportunity to redeem her earlier failure. This time, she came out on top with a bruleed gorgonzola. The judges praised her quirky, endearing personality. 'Cesar, you put together a really great dish,' Collichio said after announcing Murillo's elimination for his butternut squash casserole. 'Bailey's was a little more focused on the gorgonzola. That's the only reason.' Sullivan couldn't share how she did in the finale, but if she won, she wouldn't be the first Chicago chef; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' Sullivan's Monterverde mentor, chef Sarah Grueneberg, made it to the top two of Season 9 of 'Top Chef.' 'I do kind of feel like I'm following in Sarah's footsteps, being on 'Top Chef,'' said Sullivan. 'I just celebrated nine years at Monteverde this June.' The Top Chef usually receives money, press and various perks but new this year, the winner will have the opportunity to present at the James Beard Awards in Chicago on June 16, a week after the finale airs. Win or lose, Bailey Sullivan has made it. 'Top Chef' Season 22 concludes on June 12. The final episode, along with the rest of the season, will be available to stream the next day on Peacock. Big screen or home stream, takeout or dine-in, Tribune writers are here to steer you toward your next great experience. Sign up for your free weekly Eat. Watch. Do. newsletter here. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Chicago Tribune
11-06-2025
- Entertainment
- Chicago Tribune
After a ‘Chi-town throwdown,' just one Chicago chef remains on ‘Top Chef'
Warning: Spoilers ahead for all of 'Top Chef' Season 22, except the remaining finale episode. Only one Chicago competitor remains for the final episode of this season's 'Top Chef,' which airs Thursday evening. Chi-town could have another local Top Chef if they win, a coveted title that frequently propels cast members to successful restaurants, television spots and cookbooks. Bailey Sullivan, executive chef at Monteverde, qualified for the finale of 'Top Chef: Destination Canada' from a competitive pool of 15 chefs. 'Top Chef' Season 10 winner Kristen Kish hosted this season, joined by judges Tom Colicchio and Gail Simmons. The other chefs who made it to the final episode are Shuai Wang, chef-owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef-owner of Epps & Flows Culinary in Houston. Earlier in the season, Sullivan was joined by Chicago peers Zubair Mohajir, the executive chef and founder of Lilac Tiger, Coach House and Mirra, and César Murillo, executive chef of North Pond. Sullivan's combination of compassionate competition and camaraderie was a consistent feature of this season, which was low on drama and high on quality cooking. Over the weekend, her Instagram account shared a photo of a group hug between her and the final four competitors, captioned 'Some of the best folks I know.' 'You grow so close with these people,' Sullivan said in an interview with the Chicago Tribune ahead of the finale. By her admission on the show, Sullivan's journey to the top of the competition was slow to start. She was initially eliminated in the second episode for her maple tart. 'I think I just attribute my struggles early on as being totally freaked out, 100%,' Sullivan told the Tribune. 'I had never been on TV before.' Meanwhile, Mohajir won that episode's elimination challenge with a variation on his signature tandoori fried chicken dish, which was eventually featured on the menu at Lilac Tiger. But in the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. Contestants are kept in the dark about some elements of the production, so it was bittersweet for Mohajir and Sullivan to find out they'd be facing off in 'Last Chance Kitchen,' a web series where eliminated chefs get a chance to return. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in 'Last Chance Kitchen,' you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Reflecting back on her cook in 'Last Chance Kitchen,' Sullivan said she was able to keep a positive attitude knowing that no matter what, someone from Chicago would go on to compete. 'I will cheer on Zubair on everything he does going forward,' Sullivan said. In Chicago, her love for the restaurant industry started with growing up at Goldyburgers in Forest Park, a restaurant her father bought. She became a 'Top Chef' fan watching the show with her mother and ended up training under another 'Top Chef' alumni, Beverly Kim of Parachute, as well as Sarah Grueneberg, Monteverde, head chef and owner. Sullivan rejoined the main competition in the fifth episode, where she and Epps won a team elimination challenge with fire-kissed grilled octopus with olives. Team Chicago would face one more loss in the penultimate episode. North Pond's Murillo had a strong showing all season, with Collichio calling his pickle-inspired dessert from Episode 9 one of the best dishes he'd ever had on the show. The finale is taking place in Milan, Italy, and fittingly, last week's elimination challenge was a head-to-head based on Italian ingredients. Wang and Epps had qualified for the finale by winning the polenta and beet rounds, respectively, which left one final spot for either Sullivan or Murillo. Sullivan called the gorgonzola round a 'Chi-town throwdown.' As they finished their dishes, the chefs hugged and said they loved each other. Sullivan had been critiqued for her usage of the cheese earlier in the season — in Milan, she took the opportunity to redeem her earlier failure. This time, she came out on top with a bruleed gorgonzola. The judges praised her quirky, endearing personality. 'Cesar, you put together a really great dish,' Collichio said after announcing Murillo's elimination for his butternut squash casserole. 'Bailey's was a little more focused on the gorgonzola. That's the only reason.' Sullivan couldn't share how she did in the finale, but if she won, she wouldn't be the first Chicago chef; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' Sullivan's Monterverde mentor, chef Sarah Grueneberg, made it to the top two of Season 9 of 'Top Chef.' 'I do kind of feel like I'm following in Sarah's footsteps, being on 'Top Chef,'' said Sullivan. 'I just celebrated nine years at Monteverde this June.' The Top Chef usually receives money, press and various perks but new this year, the winner will have the opportunity to present at the James Beard Awards in Chicago on June 16, a week after the finale airs. Win or lose, Bailey Sullivan has made it. 'Top Chef' Season 22 concludes on June 12. The final episode, along with the rest of the season, will be available to stream the next day on Peacock. Big screen or home stream, takeout or dine-in, Tribune writers are here to steer you toward your next great experience. Sign up for your free weekly Eat. Watch. Do. newsletter here. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Express Tribune
19-03-2025
- Politics
- Express Tribune
Afaq announces movement for Karachi's issues
Mohajir Qaumi Movement (MQM) Chairman Afaq Ahmed on Tuesday announced a new movement to address the city's problems. He urged citizens to display white flags on their homes and vehicles as a symbol of the movement. On April 12, he plans to hold a major public gathering in Karachi, where he will make an important announcement. Speaking at a press conference at his residence, Afaq Ahmed stated that their foundation day is a time to reaffirm their commitment. "We take pride in our identity. I am proud to be a Mohajir, and I dedicate this day to those who sacrificed their lives for the Mohajir cause," he said. Following the political activities of MQM-Pakistan, PPP, Jamaat-e-Islami, and PTI, the Mohajir Qaumi Movement is now set to establish its presence in Karachi's political landscape, with Central District as its new hub. In an interview with Express, Afaq Ahmed revealed that a large segment of the Mohajir community resides in Central District, yet no political party besides MQM is addressing their concerns. He confirmed plans to open a party office in the district and temporarily relocate there, ensuring closer engagement with the community.
Chicago Tribune
12-03-2025
- Entertainment
- Chicago Tribune
These 3 Chicago chefs compete on the new season of ‘Top Chef'
Three chefs from Chicago compete in Season 22 of Bravo's 'Top Chef,' one of TV's most well-regarded reality cooking competition shows. Viewers can root for Zubair Mohajir (founder and executive chef of Lilac Tiger, Coach House and Mirra), César Murillo (executive chef at North Pond) and Bailey Sullivan (executive chef at Monteverde) when the season premieres March 13. This time the competition took place in Canada. Over the course of the season, viewers will see 15 chefs be whittled down episode by episode until only one remains. 'Top Chef' Season 10 winner Kristen Kish is the host for a second season, joined by judges Tom Colicchio and Gail Simmons. Chicago chef Stephanie Izard was the fourth season's winner and parlayed that into a successful run of local restaurants. New for the winner this year, alongside a $250,000 cash prize and other perks, is the opportunity to present at the James Beard Restaurant and Chef Awards on June 16 in Chicago. This year's Chicago contestants have a long list of industry accolades and experience working at some of the best restaurants in the world. Mohajir, Murillo and Sullivan were honored and energized to be included but had different strategies for and relationships to the long-running series. A week before the season premiere, the three chefs said that on the show they focused on presenting the food they personally loved. For Sullivan, that meant food 'rooted in Italian tradition but taking seasonal produce and global flavors and putting an atypical twist on traditional cuisine.' For Mohajir, it was a 'multidimensional approach to flavor' using his skill with spices and pulling inspiration from a variety of influences, from his mother to history to many Asian and French cooking techniques. For Murillo, it was about seasonal and local produce. Sullivan grew up in the hospitality industry — her father owns beer garden Goldyburgers — and has fond memories of watching the show with her mother. 'At that point, there wasn't a whole ton of cooking on TV,' Sullivan said. 'I was glued to the TV. I loved it. It's something in the back of my head I've wanted.' Quickfire Challenges are a consistent segment in the show in which chefs are given a task and a time limit while competing for prizes or other benefits. The segments test a specific skill set, and many chefs struggle with them — so turning to alumni for tips can help. Sarah Grueneberg, head chef and owner of Monteverde, finished in second place on 'Top Chef' Season 9. Grueneberg helped Sullivan prepare for the high-stakes environment, setting up timed challenges for practice. Sullivan also brushed up on some skill sets she thought she might be tested on. Mohajir, who worked his way up the restaurant industry after getting laid off from his finance job following the 2008 financial crisis, said he never had much time to watch 'Top Chef.' He wasn't very familiar with the show's format until he was cast. 'I love walking in blind,' Mohajir said. 'I like to cook what I like to cook… We're there to cook. We're there to have fun. Can't take it too seriously.' Mohajir called the Quickfire Challenges 'one of the most adrenaline-producing things I've ever done.' Murillo said he spent most of his time before the show prepping his staff for his absence. But the week before he left, North Pond Chef de Cuisine John Brandon did test Murillo with two timed challenges. He reflected on his long journey, which began with coming to the U.S. as an undocumented immigrant from Chihuahua, Mexico, at age 4. Now, he'll be seen on 'Top Chef.' 'You start thinking about the important things in life,' Murillo said. He spoke of his family and friends who supported him, including his mother and some of his colleagues at North Pond. 'There were too many surreal moments. I wanted to do well and I wanted to represent myself well and make my people proud.' Murillo and Sullivan knew each other through their 2021 recognition as StarChefs Rising Stars, but grew closer to each other and to Mohajir during the show. 'We were rooting for each other,' Murillo said. The chefs represented not only themselves and their restaurants, but their city as well. 'Chicago is the best food city in America,' Mohajir said. 'Chicago is quality over quantity and I think you'll see that represented in that season.' 'I was incredibly excited to represent the food I cook every day at Monteverde on 'Top Chef,'' Sullivan said. 'Hopefully I make Chicago proud.' Though the season had finished filming, the chefs were mum about how they performed. Mohajir came away feeling that the show and the intense challenges were a good representation of restaurant life. 'Every day is different,' he said. 'Every service is an adrenaline rush. And that's exactly what this show puts on its forefront.'
