Foodfixation
What Chicago chefs can’t live without By Lauren Comitor | Photo by Laura Donovan
Spending most of their hours in sweltering kitchens, satiating the appetites and high expectations of diners, Chicago chefs have access to every ingredient they need. But at home, what do they consider the essentials? We checked in with executive chefs at some of the city’s popular restaurants to find out what they keep on hand because, hey, a chef’s gotta eat, too.
Eggs “You can make so many different things with eggs. That’s why the chef’s hat has 100 pleats in it; it represents the 100 ways chefs can cook an egg. [Just] add salt and pepper.” —William Harrison, 26, Coalfire Spinach “Sauté it really quickly. Just a drop of olive oil, some fresh lemon and salt and pepper.” —Joel Nickson, 58, Wishbone
Orange juice “Homestyle mixture, extra chunky pulp. As much pulp as there can be.” —Craig Svozil, 27, Big Star Pasta “I have to have it some time in my day.” —Tony Priolo, 43, Piccolo Sogno Ice Cream “Something with chocolate and caramel and nuts and peanut butter. I love it.” —William Harrison, 26, Coalfire
Peanut butter “I like natural peanut butters. My favorite is MaraNatha’s crunchy peanut butter with sea salt.” —Paul Fehribach, 45, Big Jones Vinegar “[They’re] just like anything else. You really get what you pay for.” —Travis Strickland, 31, Chicago Cut Steakhouse (The Local—Chicago)