(photo courtesy of @huckcafe)
For chefs, meals take myriad forms, from a spoonful of a dish in development to a crust swiped off the line during service to an overflowing plate eaten hurriedly during staff meal. So when they’re given larger pockets of time and the freedom to savor breakfast, lunch, or dinner, it’s a real event. Pre-COVID-19, hours or weeks away from the kitchen meant sitting at the table with family or flying across the country or world to try the creations of contemporaries.
Without the bounds of time, stomach capacity, or the current pandemic, where would chefs eat? We asked them. Introducing My Perfect Food Day, a monthly feature where industry members share the tables they’d visit and the dishes they’d savor in varied locales.
This month, in honor of our bakeware launch, we’re featuring pastry chef Erika Chan, the co-founder of Brite Donuts and Baked Goods, which opened in Chicago’s Fulton Market in late 2020. Chan, who has had previous stints at The Publican, L’Espalier, and Asta, covered a lot of sweet ground, from diner blueberry pancakes to dim sum egg tarts and a snack of ice cream. But, she made time for some savory detours, including cheese at the now-closed Blackbird, huevos rancheros in L.A., and a late-night Bavarian pretzel.
Blueberry pancakes at The Watertown Diner in Watertown, MA.
Huevos Rancheros at Huckleberry in L.A.
Dim Sum at Joy Luck in Cupertino, CA.
Tea at L'Espalier (formerly in Boston, MA)
Ice cream snack at Bedford Farms in Bedford, MA
Dumpster pizza at The Upper Crust in Lexington, MA
Cheese at Blackbird (formerly in Chicago, IL)
Drinks at Backbar in Cambridge, MA
Pretzel in Bavaria, Germany
(photo courtesy of @backbarunion)
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