12 Secret Supermarket Helpers of Valley Chefs and Restaurateurs

Laura Hahnefeld October 9, 2013 8:00AM

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See also: What Is the Future of Meat?

Bill Sandweg Owner, Copper Star Coffee

Vegemite/Marmite. Awesome substitute to make soups and stews richer for vegetarians (versus beef broth).

Michael O'Dowd Chef and Owner, Renegade by MOD, Wicked Six Bar & Grill by MOD

Nori seaweed. It helps with stocks, rolling sushi, and also, when ground up, in seasoning edibles. It's very versatile and has a unique flavor profile especially when toasted.

Cullen Campbell Chef and Owner, Crudo

I don't think many people know you can get marrow bones at Safeway. Anytime I want to do something fun at home, I get them because they have so many uses. I've turned them into vinaigrettes, smoked them, and made butter or just a roast served with bread and roasted garlic.

Aaron May, Chef and Restaurateur

I'm not afraid of the chip aisle. We use Cheetos in the man 'n' cheese at The Lodge and have always added some ground Funyons to our breading mix.

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Laura Hahnefeld

Contact: Laura Hahnefeld