pizza
Milestone celebration? House warming? Just because? Whatever the occasion, Brian will turn your kitchen into a pizzeria with his fancy schmancy from scratch deep dish pizzas (see the menu below). But it doesn't stop there! After dinner you and your guests will kick back and relax in your living space for his comedy magic show!
comedy magic
From the Chicago Magic Lounge to your living room, Brian is bringing the show to you! With his own recipe of stand-up comedy magic and close-up sleight of hand, he's created a pack flat, play big contemporary performance with a hint of yesteryear. And with this level of audience participation, you never know what's going to happen!
menu
spinach, onion, roasted jalapeño with smoked mozzarella
caramelized onion, mushroom with aged gruyere
spinach, artichoke, taleggio topped with pepperoncini
3 cheese of mozzarella, provolone and cheddar
just cheese for the Kevin McCallister in you. iykyk
spinach, greek olive and goat cheese
BK's homemade Italian sausage with mild gardiniera
BK's homemade bratwurst, sautéed onions and colby jack
asparagus, prosciutto with fontina cheese
soppressata and jalapeño or green olive
caramelized onion, mushroom with aged gruyere
spinach, artichoke, taleggio topped with pepperoncini
3 cheese of mozzarella, provolone and cheddar
just cheese for the Kevin McCallister in you. iykyk
spinach, greek olive and goat cheese
BK's homemade Italian sausage with mild gardiniera
BK's homemade bratwurst, sautéed onions and colby jack
asparagus, prosciutto with fontina cheese
soppressata and jalapeño or green olive
All pizzas have a base of mozzarella. Artisan cheeses are considered a topping.
"Thank YOU for such an awesome experience! Everyone was raving about the pizza and the show! You've got a great idea and we'll definitely be spreading the word :)"
Brooke S.
Lakeview - Chicago IL
"We wanted our neighbors and friends to experience authentic Chicago so bringing Brian out for Magic By The Slice was a must! From his deep dish pizza to his hysterical off-the-cuff comedy magic, everyone had a blast!"
Dan M.
San Diego, CA
"Thanks for another awesome event! We all had so much fun! Thanks for the recipe"
Kahla G.
Andersonville / Chicago, IL
3 x Client
"Hands down, my favorite deep dish pizza in Chicago"
Kylen C.
Michigan > Chicago, IL
Brooke S.
Lakeview - Chicago IL
"We wanted our neighbors and friends to experience authentic Chicago so bringing Brian out for Magic By The Slice was a must! From his deep dish pizza to his hysterical off-the-cuff comedy magic, everyone had a blast!"
Dan M.
San Diego, CA
"Thanks for another awesome event! We all had so much fun! Thanks for the recipe"
Kahla G.
Andersonville / Chicago, IL
3 x Client
"Hands down, my favorite deep dish pizza in Chicago"
Kylen C.
Michigan > Chicago, IL
FAQ
What's your ideal audience size for Magic By The Slice?
Up to 20 adults
What size pizzas do you make?
I make 12" deep dish pizzas and serve them in half slices so your guests will have room to enjoy trying multiple flavor profiles.
Do you make your dough by hand?
No, I make it on the counter by the sink! Actually I finish my dough by hand to be sure I get the exact consistency I want. I can make it from start to finish by hand but stand mixers allow me to make multiple batches at one time.
Do you make gluten free pizza?
I never charge for the gluten ;)
Do you always use local and or organic ingredients?
Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
Up to 20 adults
What size pizzas do you make?
I make 12" deep dish pizzas and serve them in half slices so your guests will have room to enjoy trying multiple flavor profiles.
Do you make your dough by hand?
No, I make it on the counter by the sink! Actually I finish my dough by hand to be sure I get the exact consistency I want. I can make it from start to finish by hand but stand mixers allow me to make multiple batches at one time.
Do you make gluten free pizza?
I never charge for the gluten ;)
Do you always use local and or organic ingredients?
Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here