They may make gourmet food for a living, but that doesn't mean chefs don't have a sweet spot for Halloween candy.
So what treats are Valley chefs planning to pass out for this Hallow's Eve assemblage of ghosts and goblins? Whether they're the same ones they enjoyed as kids or hard-to-find favorites, one thing's for sure -- they're full size, (not "fun size") and bring back some fond memories.
Here are some of their favorites.
Chef Maurice Gordon, The Westin Phoenix Downtown
I will be handing out Jolly Ranchers and Reese's. These are my favorite candies from my childhood, and I remember how happy I was when I received Jolly Ranchers. No kid wants to see Good & Plenty or black licorice in their trick-or-treat bag when they get home.
Michael O'Dowd Chef and Partner, Renegade by MOD, Wicked Six Bar & Grill by MOD
Snickers and Heath bars and a ton of other sugary treats. Snickers and Heath bars remind me of my childhood growing up in California, munching on the beach.
Aaron May, Chef and Restaurateur
Not a lot of trick-or-treaters in my neighborhood (and I'm usually at work anyways), but I would definitely give out full-size 5th Avenue bars. Best candy bar ever made. And I don't think skimping on children's candy is the place to save money.
Heather Bryan General Manager, Zuzu
Anything chocolate, including Tootsie Rolls and Tootsie Pops. There is something wonderful about a little chocolate in the middle of the day. It just picks you right up and one bite is all you really need.
Michael Rusconi Chef and Owner, Rusconi's American Kitchen
Nancy, my wife, works for Mondalez, so it will be Oreo cookies.
Justin Beckett Chef and Owner, Beckett's Table
DJ Fernandes Owner, Tuck Shop, Vovomeena, Astor House
Classics: Reese's, Hershey's mixed bag. I keep the special dark ones for myself. No kids like those anyway (win-win). Same with Almond Joy and Mounds. Buy and hold.
Chef Gregory Wiener, Top of the Rock
When I was a kid, I grew up in a very small town in Wisconsin. There was one family that handed out full-size candy bars, and it was always the first house we stopped at. So this year, I plan on doing the same. I'm going all out this year.
Cullen Campbell Chef and Owner, Crudo
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I won't be at home to give anything out because I'll be at the restaurant, but if any kids stop by Crudo, I'll give them some crispy pig ears!
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