What's Your Cold Remedy?
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.
The arrival of cold season (See: bleh) means suggestions of remedies from 13 Valley chefs and restaurateurs. Check out their ideas and see if one will work for you.
Cary Citizen
See also: What's Your Worst Kitchen Accident Story? and What's Your Go-To Beer?
Shin Toyoda
Sushi master at Sushi Roku
A traditional Japanese porridge made from fish and fish bones, rice, and fresh vegetables. I make sure it has daikon radish in there -- it soaks up toxins from your body.
Silvana Salcido Esparza
Chef and owner, Barrio Cafe and Barrio Queen
Caldo de Pollo. Chicken soup with calabacitas, papas, zanahorias, and cilantro. Add one whole chile de arbol to help with the flavor and clearing all that sickness out of you. If not, drink a shot of hot tequila with honey and the juice of one lime. Still not working? Try three shots and a good sleep!
Chef Chris Knouse, 
Litchfield's at The Wigwam
Hot Toddy
- 1 Cup hot water
- 2 oz. whiskey
- 1 T Honey
- Juice from ½ a lemon
- 5 Crushed mint leaves
- 1 Tea bag (I prefer oolong)
Chef Shane Cox, 
True Food Kitchen, Biltmore Fashion Park
I have one way only: sea buckhorn berry. It's hard to find but worth its weight in gold. I get it in juiced form and it tastes nasty. I like to drink it with orange juice and a little Pom Juice.
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