Pianist/storyteller Mona Golabek's kitchen talents lie largely in the realm of breakfast foods.
"I make a mean omelet," said Golabek. Away from the breakfast arena, roast chicken is also a favorite.
Golabek is currently starring in "The Pianist of Willesden Lane," through Sept. 1 at Chicago's Royal George Theatre. FYI: (312) 988-9000. The production, adapted and directed by Hershey Felder is based on Golabek's and Lee Cohen's book "The Children of Willesden Lane." The show, set in Vienna and London, is about Golabek's mother Lisa Jura, a noted pianist and author.
When creating omelets, Golabek said she likes to use a variety of ingredients.
"I choose whatever I have in the refrigerator," she said, adding she's also a fan of Blue Cheese and salmon so they often make appearances in the egg dish.
Golabek's parents were both from Europe - her mother from Vienna and her father from Poland - so she grew up eating specialties such as stuffed peppers and Wienerschnitzel.
The pianist said she tends to include more fish in her diet these days and doesn't eat red meat anymore.
"I eat a lot of vegetables and fruits and a lot of fish and legumes," Golabek said.
For Golabek, it's been a joy to have been in the Windy City for the past few months.
"I've had the most wonderful experience of my life performing in Chicago," she said.
The following recipe is from Golabek.
My "Chopin" Omelet
Eggs, whatever amount you desire
DIRECTIONS: In a bowl, beat the eggs, and stir in as little or as much as you prefer of the arugula, smoked salmon, blue cheese, onions, and lemon pepper. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.