We all see gifts like pointsettia-rimmed platters and cheese knives with Rudolph the reindeer on the handle during the holidays. But if you're to play Santa for the serious cook, what should you actually give? We polled a few of Brooklyn's chefs and artisanal food professionals for some ideas. Here's what they had to say to Santa this year.
A sausage stuffer—we have already started producing brined ham, Tasso ham, and country sausage in house. I'd like the next step to be making our own andoullie and boudin as well as a duck baloney which, when pan-fried (seared?) has an almost foie like richness to it.
Booze! I'd like lots of wine from Red Hook Winery, not only because it's tasty, but because it would be a good way to both get drunk and support a business that may need some help after the storm. If Santa could hook me up with a bottle of Uncouth Vermouth, too, that would rule.
A bigger restaurant.
A 6 ¾ quart Le Creuset oval Dutch oven in black (or orange if black is sold out).
More authentic, cheap and ethnically diverse restaurants in my part of Brooklyn. There are some days that I crave an exciting meal, but don't have what it takes to get my ass out to Sunset Park or Jackson Heights.
A Vitamix blender.
A knife from Cut Brooklyn and to go on a sea urchin diving trip in the Mediterranean (or just an unlimited supply of fresh sea urchin to eat at all times). Oh, and if Santa can fit me on his sleigh, maybe he can take me to dinner at Noma.
A private dinner with wine with Harold McGee. He's my hero.
Cookbooks for inspiration for my upcoming cookbook: Plenty, the Smitten Kitchen Cookbook, and the PDT Cocktail Book
A few weeks eating my way through San Sebastian and the rest of the basque country/northern Spain
A pistol so I could shoot people in the face when they tell me how good the food at some over-hyped, completely bullshit place is even though I've been there and it wasn't even edible.