What's On Your Cooking/Baking Bucket List?

Categories: Chow Bella

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 laura.hahnefeld@newtimes.com. Miss a question? Go here.

Go shark-cage diving, get on a JumboTron, sleep with someone 10 years older/younger than ourselves -- many of us have a bucket list, those crazy little things we'd like to do before we, uh, kick the proverbial bucket. So when it comes to the category of cooking and baking, what's on the bucket list of Valley chefs and restaurateurs before they head to that big industrial kitchen in the sky? I asked a few and this is what they had to say:

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Aaron May
Chef and Restaurateur

A legitimate truffle hunt in Italy. I want to wake up and have some elder truffle hunter take me on a hike through the forest to a secret location where we can stumble upon a cache of beautiful truffles to take back to the kitchen and cook with. That and maybe going to the test kitchen at Frito-Lay and inventing my own flavor of Fritos.

Chef Stephen Jones
Blue Hound Kitchen & Cocktails

Cooking with a Kiva oven. I've heard it's awesome.

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Amy Binkley
Owner, Binkley's and Cafe Bink

I want to deep-fry a turducken.

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Brent Shinyeda
General Manager, BLD Chandler

Cooking a whole pig in the ground.

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Jon Lane
Owner, O.H.S.O.

Cooking unusual beers and making dog treats with the spent grain.

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