It’s easy to make fabulous food on a big budget. It’s the small buys that interest us.
For our third round of posing questions for six Charlotte chefs, we kept it simple: What you buy with your last $10?
Thanks to the chefs who agreed to tackle our questions: Chianti Peek of the Tails and Bones food truck, Blake Hartwick of Bonterra, Nicolas Daniels of Loft & Cellar, Jamie Lynch of 5Church, Ashley Bivens Boyd of 300 East and Paul Verica of The Stanley, expected to open in April.
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For more on Jamie Lynch’s love of hot sauce (and which bottles he keeps in his personal collection), take a look at the video.
Question: So, chefs: You’ve got $10. What would you buy?
Lynch: Hot sauce. But I don’t think 10 bucks would cover all the varieties I would need.
Verica: The first asparagus of the season.
Daniels: A dozen fully ripe white peaches.
Peek: Garlic and ginger.
Hartwick: Hickory wood, for our grill and wood-burning oven at the restaurant. We use it for cornbread to steaks and vegetables. Who needs gas, anyway?
Boyd: Butter. Good butter is the difference between meh and great. We use Cabot or Plugra at the restaurant, Kerrygold at home, and I splurge on Uno Alla Volta’s cultured butter for special occasions.