Missing teeth, stolen police cars -- and where the hell is Mike Tyson's tiger?
At one time or another, most of us have experienced the unpleasant and sometimes even life-altering effects following the heavy use of alcohol. Most everyone's got their swear-by-it hangover cure, but what about Valley chefs and restaurateurs? What do our service industry folks do when they get over-served?
I asked a few and this is what they had to say:
Bill Sandweg, Owner Copper Star Coffee and Circle H Barbecue
Thirty-two ounces of water before bed (prevention), wake up, hot shower, greasy breakfast, lots of coffee, and then switch to grape Pedialyte.
Mat Snapp Beverage manager, Fox Restaurant Concepts
A chocolate milkshake. I got this advice from my dad when I went to college, and it works. The cold is nice and soothing and the lactic acid settles your stomach. I prefer mine made with chocolate ice cream -- not vanilla ice cream -- and chocolate syrup.
Rebecca Golden Owner, 32 Shea
The couch and cheap Mexican food! Nothing like a #2 from Fili B's and a day watching The Real Housewives of New Jersey to make you feel better!
Christopher Gross Chef and Owner, Christopher's Restaurant & Crush Lounge
Advil, a lot of water, sticking my head under the shower, and then a steam for 30 minutes. I've had to do that a few too many times, especially after a night with Chef James Porter!
James Porter Chef and Owner, Petite Maison
After a epic night of scotch drinking with Chef Gross, I usually drink a ton of water, exceed the recommended dose of Tylenol, and send my wife to get a shitload of Jade Palace. Does the trick every time! P.S.: Hey, Chef Gross, whatcha doin' after service tonight?
Rita French Chef de Cuisine, Province
A sausage and cheese biscuit from McDonald's and lots of water.
Shin Toyoda Sushi master at Sushi Roku
Water, vitamin C (oranges or persimmons), porridge, and sleep.
Justin Micatrotto Co-owner, Raising Cane's Chicken Fingers Restaurant
Why do you think I sell chicken fingers for a living?
Cullen Campbell Chef and owner, Crudo
Hair of the dog, baby!
Josh Hebert Chef and owner, Posh
Gatorade, a bowl of pho, and walking the dogs.
Romeo Taus Chef and owner, Romeo's Cafe
Fried eggs and peppered bacon on a toasted "everything" bagel with homemade chunky, spicy gazpacho.
Mark Hittle Chef, Bobby Q
Cheeseburger with everything and a Gatorade.
Azucena Tovar Chef and owner, Los Sombreros
Birria tacos, pozole, or snapper ceviche.
Chef Kurt Jacobsen Hidden Meadow Ranch, Greer
Spicy fish soup and a nap.
Aaron May Chef and restaurateur
A lot of coffee and a Wolf Pack from Over Easy seems to be the proper ballast for a long night of drinking. Something about all those hash browns with eggs, cheese, and bacon makes the day more bearable. I'm not afraid to admit that my preferred cheese on a rough morning is American -- something about the extra-processed foods make everything softer and rounds the edges a bit.
