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 it comes to food, everyone has their vices. But what about chefs and restaurateurs? For all their culinary prowess, where do they go for a guilty pleasure food fix when the prying eyes of diners aren't upon them? I asked a few in the Valley and this is what they had to say:
Jeff Kraus Chef and Owner, Truckin' Good Food and Experience Dining
Commercially processed "junk" is my guilty food pleasure. It consists of an after 10 p.m. heaping spoonful of Nutella plunged into a container of Skippy chunky peanut butter and then Häagen-Dazs vanilla bean ice cream.