Jason Kwon, chef-owner of Joshu-ya Brasserie, confesses his secret vice is an annual pilgrimage to Taco Bell.
Nosh Talk
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Nosh Talk: Hugh Groman, Phil’s Sliders
Chef Hugh Groman thinks calling things “dust” or “twigs” on menus should never have been allowed. He’s open about his junk food vices too.
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Nosh Talk: Rebecca Bernstein, Cioccolata di Vino
Rebecca and Curtis Redwine, co-owners of Cioccolata di Vino in Berkeley, admit to a penchant for movie theater nachos with extra extra jalapeños.
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Nosh Talk: Scott Miller, Market Hall Foods
Scott Miller dishes on his pretzel problem, the one food he can’t stand and when cooks should add just a bit more salt.
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Nosh Talk: Fabrizio Cercatore, Owner, Hot Italian
Fabrizio Cercatore, chef-owner of Hot Italian in Emeryville, chooses his mom’s squash ravioli as his fantasy ‘last meal.’
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Nosh Talk: Bocanova Chef-Owner Rick Hackett
Rick Hackett, Chef-Owner of Bocanova in Oakland’s Jack London Square, would like to see “foam” retired from restaurant menus.
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Nosh Talk: Comal Chef Matt Gandin
Sinto Gourmet’s Kimchi — Korean style pickles, nappa cabbage, cucumbers, turnips — is Comal Chef Matt Gandin’s refrigerator standby. He’s also happy to share his views on why sous vide cooking and tweezers have no place in the kitchen.