What Chefs Can't Live Without in a Storm
|Red the Steakhouse executive chef Peter Vauthy plans an Italian-themed hurricane party.|
In the wake of Tropical Storm Emily busy churning in the Caribbean, we asked some Miami chefs what three things they couldn't live without while waiting out a storm. Here's what they said:
Geoffrey Zakarian, chef/owner of Tudor House: Cuban cigars, canned Italian tuna, and a bottle of Rose.
Peter Vauthy, executive chef at Red the Steakhouse: San Marzano tomatoes, Pecorino Romano cheese, and Amarone Wine
Jamie DeRosa, executive chef at Tudor House: Iberico ham, a good bottle of Rose and a summer peach. That way I have sweet, savory, and I have alcohol.
Daniel Ganem, executive chef at Kane Steakhouse: a portable propane range, because you can cook whatever you want, a dehydrator so I can make home made jerky, and a stockpile of that jerky that I already made in anticipation of the storm.
Allen Susser, owner Burger Bar, Chef Allen's 2 Go and author: fresh water, kosher salt and Italian tuna in olive oil.
Alex Pinero, executive chef at Sustain Restaurant & Bar: a bag of chicharrones from El Palacio de los Jugos, a bottle of Don Q Cristal, and a can of OFF!
Doug Rodriguez, owner of De Rodriguez Cuba on Ocean: I have a credit card and a car. I'll go to a hotel, if I have to. Last hurricane I was at the Eden Roc.
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