A Dream Team of Chicago food pros tells us the one thing they crave for their home kitchens. Here is their exuberant mix of utility, utopia and style.
La Cornue Chateau series oven: "They are the most beautiful ovens, and they are extremely well made."--Jared Wentworth, chef, Longman & Eagle
Wood stone wood-fired rotisserie and grill: "It's expensive, but Wood Stone is a dream to work with from a chef's perspective (because of) the flavor it imparts into everything, especially rotisserie chickens."--Jared Van Camp, executive chef, Old Town Social
Six beer taps: "I would have six different beers on tap. I'd mount the taps right on the kitchen wall instead of art!"--Jared Rouben, head brewer, Goose Island brewpubs
La Glaciere refrigerator: "It's like a huge old-school wooden icebox where you could hang dried salami, while having other areas for wine, ice and fresh foods, each with different temperatures.--Nicole Pederson, executive chef, C-House restaurant
Abbaka custom exhaust hood: "I'd like to be able to sear the bejesus out of meat or vegetables or foie gras without the smoke alarm going off."--Lorin Adolph, private chefCopyright © 2015, The Baltimore Sun