We asked 29 local chefs to reveal their top five refrigerator staples. Here's what they said:Hot sauce, French cheese, bubbly for Sunday mornings, beer, and expired milk. —Mindy Ware, Pastry Chef, Jean-Robert’s Table
Local vegetables, miso, apple cider vinegar, corn tortillas, hummus. —Julie Francis, Chef/Owner, Nectar
Pretty normal: milk, butter, eggs, cheese, nuts/seeds, and dried fruit. —John Wales, Head Chef, Melt Eclectic Deli
Fromager d’affinois, bacon, eggs, beer, Dijon mustard. —Jean-Francois Flechet, Owner, Taste of Belgium
I literally have nothing in mine. A true bachelor! —David Falk, Chef/Owner, Boca
Dijon mustard, dried sausage, any blue cheese, orange marmalade, yogurt —Jean-Robert de Cavel, Chef/Owner, Jean-Robert’s Table
Frozen burritos or pizza rolls, beer, Sriracha, a hundred different condiments that have only been used once, a container of leftover food that one of our moms sent home with us. —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
Sriracha, vitamin water, brie, greek yogurt, butter. —Megan Ketover, Pastry Chef, Orchids at Palm Court
Enough cheese to feed a French army, raw milk, Carl’s Mustard (from Traders World), really good pickles, and Burnet Ridge Sauvignon Blanc is a 24 hour well rounded meal. —Todd Hudson, Owner/Executive Chef, The Wildflower Cafe
Fish sauce, Siracha, garlic, mustard and Coke. —Darren Phan, Owner, Cilantro
Greek honey yogurt, fresh designer salsa, a selection of great cheese from Jungle Jim's as well as some different charcuterie meats from their deli, and a selection of flavored hummus —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Cafe
Red Bull, vodka, beer, mirepoix, garlic —Mark Bodenstein, Executive Chef, Nicholson’s
Mustards, cheese, some kinda pork, fruit, and beer —Matthew Buschle, Chef Owner, Virgils Cafe
Onion, garlic, Fatty & Skinny Sauces (chef David is a Chili Head), Aunt Ruth's sweet pickles, multiple mustards! —David Cook, Chef Proprietor, Daveed's-Dine On In!
Cottage cheese, applesauce, olives, wine, leftovers —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
Sparkling water, Cholula [hot sauce], ranch dressing, yogurt, and soy milk —Todd Kelly, Executive Chef, Orchids at Palm Court
Mayo, Sriracha, Romaine —Melissa Mileto, Owner, Take The Cake
Mustard (at least five kinds), garlic, red onion, hot dogs, Siracha —Jeremy Luers, Chef, Enoteca Emilia
Shark brand Sriracha, Champagne or sparkling wine, Win Schuler’s cheese spread, 1% milk, butter —Dave Taylor, Chef/Partner, La Poste
Milk (2%), Siracha or some hot sauce, cheeses (usually a good mix), beer, kid snacks (I have a 3 year old) —Jose Salazar, Executive Chef, The Palace
There's always vegetables in my fridge. After being around nothing but chocolate and sugar all day, when I get home all I want is, say, a green pepper. —Russ Wheeler, The Palace, The Palace
Prosciutto; crudo; Parmigiano Reggiano; Pellegrino water; spicy peperoncini; Brown, organic or cage free eggs —Cristian Pietoso, Managing Partner/Chef, Via Vite
Lebna, cheddar cheese, Sriracha, beer, and bacon —Daniel Wright, Chef/Owner, Senate & Abigail Street
Fridge/Pantry: eggs, parsley, flour, extra virgin olive oil, kosher salt —Jared Wayne, Chef/Owner, A Tavola
Flat leaf parsley or cilantro, eggs from a farmer I know, kalamata olives, homemade preserved lemons, Trader Joe's organic apple sauce (for my baby son). —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
Local free-range eggs, Spanish olive oil, Brownberry Natural Wheat Bread, Coffee Emporium Costa Rican La Minita Coffee, Avocado —Jackson Rouse, Executive Chef, SmoQ
Lemons, sparkling water, eggs, Dijon, and Parmigiano Reggiano. On the counter you can always find avocado, tomatoes, garlic, and onions —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
Butter, cheese, bacon, eggs, herbs —Owen Maass, Executive Chef, Cumin
Eggs, lettuce, onions, avocados, and some kind of protein. —Robert L. Collins, former Chef de Cuisine, Jean-Robert’s Table
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