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.
It's no secret that top-notch chefs and restaurants have their favorite ingredients, but when it comes to ones that empty the wallet, what are they willing to pay?
This week, a fellow Chow Bella contributor had the same question. So I asked chefs and restaurateurs in the Valley which ingredient they've spent the most on. Here's what they had to say:
Chef Kevin Binkley Binkley's and Café Bink
White truffles from Alba, Italy, are without a doubt the most expensive product I have ever ordered. They've ranged anywhere from $2,500 to $5,000 a pound, depending on the season. I wish I didn't love them so much, seeing how incredibly expensive they are.