Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.

When Valley chefs size up, shake, and inspect their wrapped holiday gifts this year, what do they hope is inside? We asked and few and got answers ranging from the way out to the tried and true.

Chef Robert McGrath, Market Street Kitchen

A fist-size black Perigord truffle and a Pacojet will do me just fine. Maybe some stone crabs, too!