Michael Bloise, Gonzalo Rivera, Michelle Bernstein Share Hurricane Food Wish Lists
Categories: Chef Interviews
If Miami had the rotten luck to
get hit with a major storm and power was knocked out, what would chefs want in their hurricane pantries?
From Michael Bloise, chef/owner of [soon open] American Noodle Bar:
Fish sauce. It's my all-purpose undercover (formerly) secret ingredient that can give bold flavor without overpowering a dish. Plus, the increase in salt could help keep you from dehydrating!
An immersion circulator. Who doesn't need a 48-hour short rib. (Ed. Note: Guess he plans on having a generator too.)
Stone crab claw cracker. So many uses, like warding off looters, hanging up help signs for FPL workers and, of course, cracking stone crab claws.
From Gonzalo Rivera, executive chef of La Marea at The Tides:
A gorgeous leg of jabugo [jamon Iberico].
A case of 2003 J California Pinot Noir.
Lavosh crackers.
From Michelle Bernstein, chef/owner of Michy's and SRA. Martinez:
A jar of Nutella and graham crackers.
Lots of really good quality bittersweet chocolate to cheer up the troops!
Chalula hot sauce; it'll make anything taste better.
From Marco Ferraro, executive chef of Wish at The Hotel of South Beach:
Chips Ahoy Chocolate Chip Cookies.
Chicken-flavored Cup-a-Noodles.
Peanut M&Ms.
From Samuel Gorenstein, chef de cuisine of BLT Steak at The Betsy
Five pounds of chicharrones [crispy pig skin] from El Palacio de los Jugos.
A large bag of corn tortillas.
A bottle of Sriracha.
From John Critchley, executive chef at Area 31:
Ritz crackers with peanut butter. These are important to have on hand at all times, actually.
Jelly Belly jellybeans.
Charcoal, for grilling all the stuff going bad in the freezer.
Here are some more ideas for your own hurricane gourmet stockpile.
From Michael Bloise, chef/owner of [soon open] American Noodle Bar:
Fish sauce. It's my all-purpose undercover (formerly) secret ingredient that can give bold flavor without overpowering a dish. Plus, the increase in salt could help keep you from dehydrating!
An immersion circulator. Who doesn't need a 48-hour short rib. (Ed. Note: Guess he plans on having a generator too.)
Stone crab claw cracker. So many uses, like warding off looters, hanging up help signs for FPL workers and, of course, cracking stone crab claws.
From Gonzalo Rivera, executive chef of La Marea at The Tides:
A gorgeous leg of jabugo [jamon Iberico].
A case of 2003 J California Pinot Noir.
Lavosh crackers.
From Michelle Bernstein, chef/owner of Michy's and SRA. Martinez:
A jar of Nutella and graham crackers.
Lots of really good quality bittersweet chocolate to cheer up the troops!
Chalula hot sauce; it'll make anything taste better.
From Marco Ferraro, executive chef of Wish at The Hotel of South Beach:
Chips Ahoy Chocolate Chip Cookies.
Chicken-flavored Cup-a-Noodles.
Peanut M&Ms.
From Samuel Gorenstein, chef de cuisine of BLT Steak at The Betsy
Five pounds of chicharrones [crispy pig skin] from El Palacio de los Jugos.
A large bag of corn tortillas.
A bottle of Sriracha.
From John Critchley, executive chef at Area 31:
Ritz crackers with peanut butter. These are important to have on hand at all times, actually.
Jelly Belly jellybeans.
Charcoal, for grilling all the stuff going bad in the freezer.
Here are some more ideas for your own hurricane gourmet stockpile.
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