Vince Lombardi Cancer Foundation's Food & Wine Experience

I can't take it anymore, the smell. You and I are going to need to hit the gym after this show today, Eric, because, yeah, we've got a lot of food in here, but this one is coming with a great cause attached to it. The Vince Lombardi Cancer Foundation's 20th anniversary food and wine experience is coming up just a couple weeks away. For the first time, they actually have two celebrity chefs, the one that you know quite well. We have one of those chefs, Patrick O'Halloran, here, joining us, cooking up soup, it sounds like, for our lunch today, and then also getting us ready for the event itself. Welcome. It's great to have you back here. You said you were in our studios that looked quite different than decades ago. decades ago. I did a little segment here cooking for Elvis's birthday. That was really fun. It's always such a popular event here in Milwaukee and obviously helps out a wonderful cause as well. How did you get attached to it? What are you looking forward to here in a couple of weeks? I'm really excited to be a part of this. It's a two-day event. First night, there's a great taste at the Pfister where you have some of the area's best chefs. And then the following day on Saturday night, I'll be co-hosting with Chef Luke Zahm, who a lot of people know from Wisconsin And Luke and I worked together for years in Madison. And so it's a way for us to reconnect. He'll kind of be the emcee. I'll be doing the cooking. Nice. And we'll be switching off. As you get to work here, because you did spend a lot of time in Madison. Lombardino's is the popular Italian place out there. Any connection to Lombardi there? Just a coincidence of the names. It was a coincidence, but I've been a Lombardi fan. There you go. My dad grew up during the glory years, so I always heard about that. As so many people are. So as you're out of here, what are we making? I'm making a soup, and we based this menu for the event this year kind of on the fact that Luke and I both have a heritage of cooking Italian food kind of as Italians would if they lived in the upper Midwest. But the Lombardi family is Italian. Of course. And they immigrated into the Brooklyn, New York area. So we wanted to play and lean into that story a little bit. So we're making, one of the courses is going to be a soup. That's a white bean soup with escarole. So escarole is a nice bitter green that we use a lot in Italian cooking. Cannellini beans. And what I do is I puree half of the cannellini beans. Okay, so that's the same thing, just a different product. Creamy soup, but you haven't added any dairy to it. So it's olive oil, we have carrot, celery, onion. Onion, a little bit of garlic, there's a bay leaf in here, and then we're going to add some homemade chicken stock. Okay. So we'll bring that up to a simmer. We have some of the season's last vine-ripened tomatoes are going to go in there. As long as we have them, right? Yeah. And then I'm going to season with a little salt and a little freshly cracked pepper. I could just watch you do this all day. This is mesmerizing. The last seasoning we're going to use is called Taste Like Victory. And this is really cool because, again, ran a restaurant in Madison for years and years and years. And then left to really get this company off the ground here. This is your spice. Yeah, so we have a company called The Delicious-er. So we make your food a little bit more delicious than delicious. And it's something I've talked to my cooks about for years. People can make delicious food. We want to help them make it delicious-er. So we started this spice company kind of coming out of COVID as a blended family business. And my partners are my wife and my ex-wife. Okay. As well as my daughter-in-law. So it's a real family business. We sheltered together during the pandemic. And then we started this business. So the spice that we're featuring is called Taste Like Victory. I love it. We developed this for the Lombardi Cancer Foundation. It's a green and gold spice, New Mexico green chilies, and sweet onions with turmeric that give it that gold color. So we're going to season liberally with this. Yeah, a lot of it. And if people go to our website and they find this spice throughout the rest of the Packers season, 10% of all those proceeds are going to go to the Cancer Foundation. That's wonderful. Love to hear it. There's also a really great personal tie that you have to this. Unfortunately, we're a little short on time, so this will be the tease. People have to go to the event to learn more about that. How about it? It is coming up the first full weekend of November, the Friday and Saturday. But if you want Patrick to cook for you along with his buddy chef, you can find out more information, tickets online at the LombardiFoundation.org. We will also put that with this segment once it gets posted on our website, Fox6Now.com. Thank you so much. It smells great. We can't wait to dive into this. It's been great to be here. Thank you so much.