Author: Chef Julius
• Thursday, January 15th, 2015

We are heading back to FOX News Chicago today for “Gourmet Pot Pies Made Easy”! January is all about comfort food and the pot pie is one of our favorites. Can’t wait to share a few fun tips!

Recipe and video coming soon! To place an order, email us at or call 312-326-1948.

Special thanks to our friends at Goode Foods Inc.

Author: Chef Julius
• Thursday, January 01st, 2015

We had big fun at our  blow out 2014 New Year’s Day Brunch Pop-Up, and although our 1st pop-up of the year doesn’t fall on New Year’s this time, we are super excited to share brunch recipes & tips on FOX News Chicago. Check out the demo and recipe below.

Watch the segment and try the recipe!

Black Eye Pea and Spinach Soup

1 can Goode Foods Black Eyed Peas

1 cup vegetable Stock

1 small shallot (small diced)

3 cloves garlic (diced)

4oz tomato puree

4oz baby spinach

2TB olive oil

1TB Chef Julius’ Creole Rub

Chef Julius’ Salt Blend

Chef Julius’ Pepper Blend


In a sauté pan, heat the olive oil on medium/high heat for 2 minutes

Next add the shallots and sauté 4-6 minutes until the shallots start to caramelize. Lower the heat if necessary, you don’t want the shallots to burn

After the shallots caramelize add garlic, spinach and half the tomato puree at the same time. Season with salt and pepper and cook until the spinach wilts.

Lower the heat and add the black eye peas, vegetable stock and Creole dust.

Add the rest of the spinach and simmer for 10 minutes. Taste, adjust the seasoning and serve hot.

This soup is still very chunky. It should be served hearty with just a little amount of the broth.

Author: Chef Julius
• Friday, November 21st, 2014

And here’s our 2014 menu. The menu below is designed for pickup & delivery service.  In-home, private chef services are available upon request. Wine is also available by request.  Please give us a call for a free menu planning consultation - 312-326-1948.

- Oven-ready organic Jerk Fried turkey

-Traditional cornbread stuffing or chicken andouille sausage & chestnut stuffing

-Vanilla kissed sweet potatoes or espresso roasted sweet potatoes

-Herb roasted baby red potatoes with romesco & shallots or Epicurean Butter mashed potatoes

-Brussels sprouts with duck bacon & thyme or broccoli with garlic, ginger & sweet chili

-Roasted root vegetables

-Turkey gravy or wild mushroom gravy

-Cranberry sauce with orange & mint

-A dozen dinner rolls

-Sweet Potato Pie

*This meal can also have the following protein substitution in place of the turkey:

Pinot Noir Braised Beef Short Ribs

Calvados Braised Chicken

Herb Roasted Whole Pork Loin


CHEF’S BREAD (dozen)
Goat cheese Cornbread Muffins 28

“Very Corny” Cornbread Muffins 25

Garlic Bread Loaf 22 each loaf

Dinner Rolls with Garlic Butter 22

Oven-ready  organic Jerk Fried turkey  10 –14lb (serves 10-12)  80

Oven-ready organic Jerk Fried turkey 18– 20lb (serves 16-22)  110

Pinot Noir Braised Beef Short Ribs (serves 10-12) 80

Herb Roasted Whole Pork Loin (serves 10-12) 85

Brown Sugar and Honey Glazed Ham (serves 7-10) 100

Turkey Breast Roulade (serves 10-12) 75

Cajun Stuffed Capon 85 each

Roasted Whole Duck 80 each

Calvados Braised Chicken (serves 10-12) 80

Supreme Stuffed Chicken (serves 10-12) 110

Roasted Turkey Legs (serves 8-10) 60

Roasted Turkey Wings (serves 8-10)

Chef Julius’ Game Hens - $19 each | black truffle butter, thyme, lavender

Traditional stuffing (serves 8-10)  32

Chef Julius’ stuffing with chestnuts and andouille sausage (serves 8-10)  42

Baby red potatoes with romesco & shallots (serves 8-10)  37

Brussels sprouts with duck bacon & thyme (serves 8-10)  42

Broccoli with garlic, ginger & sweet chili (serves 8-10)  34

Haricot Vert with Lemon Zest & Truffle Butter (serves 8-10)  44

Roasted root vegetables (serves 8-10)  30

Mashed potatoes French Style or Saffron Creamed (serves 8-10)  38

Winter squash gratin (serves 4-6)  38

Cranberry sauce with orange & mint (serves 10)  25/pint

Turkey gravy (serves 10)  20/pint

DESSERTS (serves 8-10)

Caramel Cake 45

Cognac Chocolate Cake 45

Sweet Potato Pie 38

Pumpkin Pie 38

Order Placement and Delivery Logistics

Please place orders by 5pm on Monday, November 25th.  This includes all adjustments and cancellations.

Pickup times will be scheduled on Wednesday, November 26th between 9am and 7pm. Please allow approximately 30 minutes for pick-up.

All orders come with reheating instructions. Plates & flatware not included.

For orders amounting to $100 or more, we offer delivery. 24 hours is required to arrange for delivery.

There is a $15 charge for delivery within a 3-mile radius downtown Chicago.  We are happy to deliver beyond for an additional charge of $5 per mile. If you would like assistance regarding quantities or additional selections please contact Chef Julius at

Author: Chef Julius
• Monday, September 15th, 2014

The time has come for the final “Pop-up Restaurant Experience” before the holiday season. Yearly this event has been the most difficult to plan. I am fully aware that you have a ton of holiday dinners to attend. This means you are very likely to eat standard holiday dishes, many many times (smile).  Well, I want to change all of that. We are going to have a blast! For the final popup of 2014, we present “A Chef Inspired Holiday”.

The inspiration for this dinner came from the numerous people that have told me how they dread going to holiday dinner parties. Their reasons are hilarious: Too much cheap wine, too much dry turkey and waaay too many wanna be Food Network dishes. So to answer that, we offer you these promises:

- No Turkey
- Plenty of Great Wine
- And for a few hours you just may forget about the drudgery of the holidays

With regard to the food, we will be using some ingredients that you’re used to having this time of year but we’re going to have some fun. A few of the courses are:

Fennel Rubbed Pork Tenderloin with Braised Cabbage & Apricot Mustard

Angolotti Pasta with Morels, Favas and Smoked Peacevine Cherry Tomato Sauce

Tiki’s Flatbread – Duck Bacon, Melted Leeks, Sweet Corn, Taleggio, Truffle Cream & Merken

As always we will serve at least 8 courses* and the wine is included. Something special for this pop-up is our True VIP Experience.

For VIP guests, the evening starts with a pre-event private dining session with Chef Julius. Guests will be seated at VIP Tables for appetizer courses and Chef-crafted custom cocktails based on your spirit of choice.

Also, VIP guests will receive a customized Gift Bag stocked with all the things one needs to get them through the holiday entertaining season: two of Chef Julius’ seasonings blends, wine,  olive oil, and one of Chef Julius’ favorite cooking products from Epicurean ButterTexas Pete Brand Sauces, or Nature Isle Tropical Gourmet.

Saturday, November 8th
6:00pm | Dinner
The Centered Chef Food Studios
177 N. Ada Street (between Randolph & Lake)
Tickets: The VIP Experience – $125, Dinner & Wine – $85

Author: Chef Julius
• Friday, September 12th, 2014

We had an AMAZING time participating in one of the hottest events of the season!

Author: Chef Julius
• Thursday, July 17th, 2014

The New South Pop-Up with Chef Julius: Bringing refinement and a lil bit of haughtiness

The anticipation is over family and friends. Our first Pop-Up of the summer is July 27th and we’re cooking up tantalizing dishes that will give you a new perspective on southern and low country cuisine.

As many of you know, we can’t mention the south without dipping into New Orleans. In the next couple weeks I will be taking a pilgrimage to the south and bringing that inspiration back to create one of our most unique pop-up restaurant experiences to date. We will have an incredible time along with some awesome wine.

Theme: “The New South”
The Centered Chef
177 N. Ada
Author: Chef Julius
• Thursday, May 22nd, 2014

We are pleased to announce dates for two FUN Summer Events:

Taste of Chicago 2013- Cooking Demo

July 10th – 4:30pm

In The Kitchen with Mariano’s
Formerly the Dominick’s Cooking Corner

……………………………………………………………………………………………………………………………………………… July 27th – 3pm

The Seafood Pop-Up - March 2014

Theme: “The New South”
The Centered Chef
177 N. Ada
Author: Chef Julius
• Friday, February 21st, 2014

Everyone should know we are taking this next pop-up VERY seriously… Not that we don’t put a tremendous amount of time and care into all of our meals. But this one will take things up a notch. Here is a preview of a few of the courses.

1st Course – Pan Seared Scallops with Lavender Butter Cauliflower, Charred Tomatoes and Black Truffle 

2nd Course – Chef Julius’ Award Winning Chilean Seafood Chowder

3rd Course – REAL Lobster Bisque with “Very Corny” Cornbread Croutons and Truffle Honey

Date: Saturday, March 29, 2014 @ 7pm

Location: The Centered Chef Food Studios| 177 N. Ada Street

Ticket Options: $100 Dinner with Wine, $85 Dinner Only

Author: Chef Julius
• Wednesday, February 12th, 2014

Since Valentine’s Day falls on a Friday this year, we figured many of you will be celebrating throughout the weekend. So we have extended our delivery period and added a fun new “Do it Yourself” Valentine’s Day experience.

Option 1: Do It Yourself Valentine’s Day Dinner
Our Gourmet Dinner has been simplified and made ready to prepare in a few easy steps. The finest ingredients will be purchased, packaged and delivered to you, with detailed instructions. We have done all the prep work for you, so you can have fun in the kitchen.

Price: $45 per person

*Orders must be placed 24 hours prior to delivery time for Valentine’s Day Weekend
*Wine pairings are available

Menu includes your choice of one protein:

Carmenere Braised Kobe Beef Short Rib

Mango Jerk Chicken (leg/thigh or wing breast) – Jerk Seasoning, Mango Pepper Sauce

French Roasted Salmon – Salmon, Brown Sugar, Chef Julius’ Mustard and Gourmet Pepper

Herb Risotto – Risotto Base (rice, shallot, leeks, chicken stock,

chanterelle mushrooms, truffle cream, Parmesan cheese, parsley, thyme, tarragon and lavender)

Haricot Vert (French Green Beans) – Green Beans, lemon zest, garlic herb


New Orleans Bread Pudding with Rum Glaze – Brioche Bread, caramel, coconut, rum, Tahitian vanilla, butter, heavy cream and more rum

Option 2: Chef Delivers Valentine’s Day Dinner
For the ultimate indulgence, Chef Julius’ Gourmet Dinner (featured above) can be delivered fresh and fully cooked for you on Valentine’s Day. The finest ingredients go into all our dishes and we guarantee an award-winning fine dining experience in the privacy of your home.

Price: $65 per person

*Orders must be placed 24 hours prior to delivery time for Valentine’s Day Weekend
*Wine pairings are available

For more information call Chef Julius at 312-326-1948.

Author: Chef Julius
• Thursday, January 16th, 2014

It’s that time again; the BIG game…the SUPERBOWL is back! And whether you are going to the party or the one hosting the party, EVERYONE looks forward to the food. Even if the game is bad and your team is being blown out, the food makes it easier to forget. This year don’t get stuck doing all of the work. And for the rest of you, stop showing up with a cheap six-pack or bad food from the neighborhood grocery store. Order from the professionals that truly care about your Superbowl dining experience! We kept the menu short and to the point. Deliveries can be scheduled for Saturday, February 1st through Superbowl Sunday, up until 3pm. Give us a call, place your order, enjoy your custom catered menu and have a blast watching the BIG GAME!

-Chef Julius

2014 Superbowl Menu (options are priced per pan, each pan feeds approx 10)

Kobe Beef Short Rib

Chicken Wings (New Orleans Creole, Mango Jerk, Kansas City BBQ) $85.00

Mango Jerk Chicken $80.00

Angus or Kobe Beef Short Ribs – Angus $95; Kobe $150.00

Beef Short Rib, Lamb or Blackened Salmon Po’ Boy Sandwiches with Creole Remoulade  (regular/mini)$7.50/$2.50 each

Turkey or Spinach Lasagna with Truffle $80.00

“THE BEST” Turkey Chili $40.00

Southern Style Fried Corn $25.00

Georgia Cole Slaw $20.00

Bacon BBQ Baked Beans $25.00

Shrimp Etouffee

“Very Corny” Cornbread $18.00

Goat Cheese Cornbread Muffins $20.00 per dozen

Memphis Rubbed Ribs/Kansas City BBQ Ribs $24.00 per slab

Rib Tips $10.00 per lb

Championship Pulled Pork $15.00 per lb

Texas Style Smoked Brisket $17.00 per lb

Kansas City Burnt “Endz” $13 per lb

Spicy Garlic “Hot Links” $12 per lb

Mango Jerk Chicken

Chicken or Shrimp Etouffee $10 per person

Chicken & Turkey Andouille Sausage Gumbo $12 per person