Daniel Sirko, General ManagerDaniel, a longtime Chicago area resident, has more than two decades of specialty food and restaurant management experience. Most recently he was general manager of Kaufman’s Delicatessen and Bakery in Skokie. Earlier he was a founding owner of Chicago restaurant, Birchwood Kitchen and Second Street Market in Highland Park. He also helped launch Pastoral Artisan Cheese, Bread and Wine, and Fox & Obel Food Market, both in Chicago. Daniel holds a bachelor’s degree in hospitality management from Michigan State University. He is a member of the American Cheese Society, a not-for-profit that promotes cheese appreciation and home and farm cheese making, and has served as a judge at the organization’s annual competition.
Q&A with our Cheesemongers
Jack Dronen, Lead CheesemongerFavorite cheesy dish? Baked Harbison with caramelized onions.
Wine or Beer? Beer, but it depends on what I am eating
Cow, Sheep or Goat? Cow
Desert Island Cheese? Alpha Tolman
If I were a cheese I'd be... A stinky wash rind
Dream trip? A tour of small creameries throughout Europe
When I'm not mongering I'm... Playing golf
Steven MerkleFavorite cheesy dish? The many variations of Mac and Cheese.
Most interesting thing I’ve learned at Marché… Everyday there are new discoveries: from all the history around cheese making to the artistry and nuances that is cheese making today.
Wine or beer? Wine
Cow, sheep or goat? Sheep; Rich, buttery, and nutty. Yum
Desert island cheese? It would have to be a hard cheese that can keep longer then most and keep me nourished until the boats arrive rescue me. I’d take Parmigiano Reggiano.
If I were a cheese I’d be… An aged Gouda.
Favorite guilty pleasure? Retro video gaming
Dream trip? Ireland, to be able to travel the beautiful countryside would be life changing.
Favorite non-cheese product at Marché? Honey Butter! It’s name says it all.
Haiku: Sitting in my frig, Calling out to me always, Can’t fight it anymore
Meredith MederWine or beer? Bourbon
Cow, sheep or goat? It greatly depends on my mood...but sheep.
Desert island cheese? Gouda - so I can age it and experience a different cheese each year!
If I were a cheese I’d bean aged Italian Provolone (sharp and a tad salty)
Favorite Guilty Pleasure Sleeping in
When I’m not mongering I’m… Gardening or watching movies
Last good book I read was... A Spot of Bother by Mark Haddon
Best Cheese Haiku Cheese can be quite strong, Milk rennet starter and salt, Turn curd to delight