Logan Pause, a defensive midfielder and the captain of the Chicago Fire Soccer Club, has a lot in common with Derrick Rose. Like Rose, Pause is not only an exceptional athlete and a highly regarded player on a professional Chicago sports team, but he has suffered a severe injury in a game.
Although Pause’s injury, which occurred in August, sounds even scarier than Rose’s—two broken ribs and a collapsed lung—Pause is back training with the team and is expected to be back on the roster soon.
Born and raised in Hillsborough, North Carolina and now a fulltime resident of Wicker Park, Pause, 31, is in his 10th season with the Fire and the longest tenured member of the club. Although his contract is up after the 2013 season, he’s not interested in retiring anytime soon.
“I’ll play as long as they’ll have me,” says Pause.
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Q: Do you cook?
A: Yes, I’ve been cooking since my bachelor days. Half the time I look at recipes, and half the time I put together things off the cuff with little or no measuring. I make vegetable stir-frys and steak, but the household favorite is chicken pot pie, which is a recipe I inherited from my mother. But my wife (Vaneesha) is Indian (descent), and I mess around with Indian food too.
Q: Do you do most of the cooking?
A: Yes. It’s my time to decompress. I’ll cook while my wife is helping with the baby (Isla Grace, eight months). I just looooooooove being in the kitchen!
Q: What’s your favorite restaurant and what do you like to eat there?
A: Avec in River North. My favorite thing on the menu there is the to-die-for chorizo-stuffed dates. The dish is sweet and salty, really good.
Q: Since your wife is of Indian decent, do you have a favorite Indian restaurant?
A: Currently, it’s Cumin in Bucktown. I eat all sort of things there—the curries, tikka masala, paneer.
Q: What would you eat if it was your last meal on earth?
A: A nice rack of baby back ribs. Oh yeah, and Edy’s Mud Pie ice cream—although I enjoy that pretty frequently now.
Q: Your beverage of choice?
A: Ninety-nine percent of the time it’s water.
Q: Do you have a special diet in season?
A: No, I eat pretty clean all year round.
Q: What’s the most special meal you’ve ever had?
A: An eight-course dinner we had in a restaurant in Paris. We had pureed cauliflower, lobster and wine that was incredible. Maybe it was because we got engaged on that trip, but the meal was amazing.
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