LIVE YOUR LUXURY
Here are a few of Chicago's premier chef's and their take on what they absolutely can't live with without!
Abra Berens, cookbook author and chef at Granor Farm: Cast iron pan: "We end up using it for just about everything, and it's not a fancy one.
Danielle Tubbs, founder of Tubby's Taste: Rice cooker: "As I've learned to make more things in life, my rice skills have dwindled. So I'm leaving it up to the machine."
John Kessler, Chicago Magazine dining critic: Yondu vegetable umami seasoning: "I put it in everything and it makes everything taste better."
McCullough Kelly-Willis, butcher and founder of Chicago Meat Collective: Diamond Crystal kosher salt: "I recently went on a trip to Wisconsin, and I had put it on my list of things to pack and then forgot it . . . I found it really hard to overcome."
Mona Sang, chef and owner of Khmai Fine Dining: Mom: "I need her by my side just to guide me through. Because when I doubt, she makes sure that I don't doubt. Go with my instinct."
Bruce Finkelman, co-owner of 16 on Center, Revival Food Hall: Peanut butter, strawberry jelly and really good bread: "I love peanut butter and jelly sandwiches. I have them every morning . . . it just makes me so happy."
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