Chefs, What's on Your Holiday Wish List This Year?
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.
When Valley chefs size up, shake, and inspect their wrapped holiday gifts this year, what do they hope is inside? We asked and few and got answers ranging from the way out to the tried and true. 
SimpleHomeLife at Etsy Red Frame & Fork, Spoon, Knife Clay Tag - Ornament
Chef Robert McGrath,
Market Street Kitchen
A fist-size black Perigord truffle and a Pacojet will do me just fine. Maybe some stone crabs, too!
Chef Chris Mayo, 
North Fattoria Italiana
I want to roast a whole duck. I've cooked duck at almost every restaurant I've ever worked at, but we always butcher it first and then serve either the breast or the legs. I want to serve it whole. A goose would be nice, too.
Silvana Salcido Esparza
Chef and owner,
Barrio Cafe and Barrio Queen
I would kill for a leg of prosciutto or jamón serrano -- is that too much to ask for? I guess while you're at it, a wheel of Parma would be nice, too.
Chef James Fox, 
Milagro Grill
A Scanomat TopBrewer. It's the most high-tech coffee maker I have ever seen. I think it shows just how much technology has come and will continue to influence the culinary industry over the next 10 years.
Bernie Kantak
Chef and Partner,
Citizen Public House
Dear Santa, I want a PolyScience Immersion Circulator, a tabletop bone and meat saw, and a G.I. Joe with a sauté grip!
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