Ann ChristensonSix local chefs reveal the gift – dreamy or not – they’d most like to receive this holiday season.
1.
Remodel of Her Parents’ Kitchen
Amber Dorszynski | Executive Chef of Mr. B’s – A Bartolotta Steakhouse in Mequon
“My dad is a great cook. When I was little, I would watch him make my grandma’s recipe for golabki, Polish cabbage rolls. My grandma passed down her golabki panto him. This is where I started learning to cook. Their top oven is probably 30 years old. I would get them a gas range stove and a rolling prep table or island. They’ve wanted to redo the kitchen for so long.”
2.
A Larger Dining Table
Martin Magana | Executive chef of Tess and chef/co-owner of Frida at Crossroads Collective
“My mom taught us that family is the most important thing. I believe that begins around a table. In the restaurant, and my own home, communal dining and gathering is central to taking care of others and providing a space that feels like home. There’s no better way to connect with people than sharing a family-style meal! A unique centerpiece, and hopefully a conversation starter to bringing people and family together.”
3.
A Culinary Trip to Morocco and the Middle East
Cameryne Roberts | Chef/co-owner of Café Lulu
“Touring the souks of Marrakesh and Istanbul and Jerusalem, pre-civil war Aleppo (time travel!), buying spices in the markets, eating fresh fish in Essaouira, a cooking class in a Berber village, an overnight in the desert. A whole immersive experience.”
4.
Homemade Canned Goods
Jarvis Williams | Chef/owner of Fine & Dandy Fried Chicken
“As a kid, I remember going into the basement and there were jars and jars of canned goods my grandmother made – tomatoes, beans. But she’d passed and nobody touched the cans after that. I’d love to get preserves, pepper jams, salsas. Now I’m going through this period of canning myself. When I get something canned as a gift, it’s like 30 questions about how it’s made!”
5.
A “Big,beautiful” all-glass greenhouse
Chef/owner of Crazy Water
“I’d start growing seeds for the summer season. And add a built-in swimming pool to jump in after a day of sweating profusely.”
6.
Reservations at Noma in Copenhagen for Their Seafood Season
Chef de cuisine, Braise Restaurant & Culinary School
“After our August 2018 wedding, my wife and I intended to take a honeymoon to Denmark and the Netherlands to sort of explore each of our interests. She’s a landscape designer and wanted to visit the Netherlands to see Piet Oudolf’s home garden, Humello, for its last year open to the public. I was intending to get us to Noma. I had a countdown to the hour when reservations went live, and two computers ready to go, but they were fully booked by the time I clicked! A year later, it feels like that ship has sailed, but we still entertain the idea.”
This story is part of Milwaukee Magazine‘s December issue.
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