In honor of the upcoming Taste of NFL’s Party with a Purpose, get to know the event’s participating chefs. Check back weekly to get to know other Taste of the NFL’s Party with a Purpose chefs from all over the nation!
Chef name: Justin Aprahamian
Restaurant and location: Sanford restaurant, Milwaukee, Wisconsin.
Web site: www.samfordrestaurant.com
Social media: Twitter: @SanfordMKE; Facebook: https://m.facebook.com/profile.php?id=104211196288567&refsrc=http%3A%2F%2Fwww.google.com%2F&_rdr
What inspired you to take part in the Taste of the NFL’s Party with a Purpose? My mentors and the former owners of Sanford (Sandy and Angie D’Amato) were very involved with the event for 10 years leading up to us carrying on with the event after buying the restaurant from them. It’s a great event raising money and awareness for a great cause.
Any hints as to what you’ll be dishing up at the party? I think we are doing dessert. Yogurt cake with toasted granola cream and Wisconsin cherry preserves.
Say you’re hosting a Super Bowl party. What dish do you serve to guests? For the Super Bowl, or most football games for that matter, I love making a dish of slow-roasted tomatoes and Italian sausage.
Have you always had a passion for the culinary arts? How did you get your start? Pretty much. I tagged along to some catering jobs with my uncle when I was about 12 or 13. My older brother was working for him and they just needed extra hands. I loved it and pretty much had restaurant related jobs since.
What do you love most about what you do? I love the power of food, bringing people together, bring joy to people with the food we make.
What are your goals for the coming year? Keep focused on Sanford. Enjoy some family life with our new son, make some beer.
What food bank are you representing? Feeding America, eastern Wisconsin.
And a few fun faves…
Favorite Super Bowl memory: watching the Packers win!
Favorite sports-watching snack: anything salty.
Favorite cocktail to whip up for Super Bowl guests: mojito. My wife makes the best version. They have been dubbed garbage disposal mojitos because of how much fresh mint and line are in them.
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Taste of the NFL Chef Chat: Justin Aprahamian of Wisconsin
