Mike Horak

Connect Who or what inspires you to cook?

Cooking connects me to my Eastern European roots—holubky, pierogis, and cabbage soup take me back to my grandma’s tiny Ohio kitchen or the American Slovak Club, where old men smoked cigars, the bartender knew every kid, and ladies cooked for family-style feasts. I try to honor those flavors more than reinvent them, bringing my scattered siblings together over meals we haven’t shared in years. It’s nostalgia, tradition, and love on a plate.

What's your all time favorite dish to make?

Give me a slow-braised dish—coq au vin, oxtails, beef stew—and I’m in my happy place. It’s meditative, best done with a martini in hand and Patsy, Dolly, or Loretta serenading me. Messy but worth it, rich enough to haunt your dreams, and perfect over noodles, mashed potatoes, or crusty bread. I don’t mind sharing… sometimes. But if I do it right, Carla Hall will drop her fork, slap the table, and yell, ‘DUUUDE!’

What would you do with the $25,000?

With $25K, I'd upgrade my kitchen, invest heavily in Grey Goose (because martinis are essential), and possibly expand my waistline. There’d be food festivals, indulgent meals, and maybe—just maybe—enough culinary persuasion to get my husband to try something new. Worst case? More for me. Best case? Carla Hall slaps the table (again) and says, ‘Now that’s how you spend prize money!’