Chefs' Guilty Pleasures

What We Chew Is Secret

by Felicia D'Ambrosio

Taking the fatty fat cake for Philly chefs' guilty eating pleasures is Supper's chef/co-owner. In Prensky's own words: "A plain bagel (untoasted) with cream cheese and crushed BBQ potato chips (Wise brand only) sandwiched inside ... the more potato chips you can fit inside, the better." Unlikely to appear on Supper's menu beside the Berkshire pork belly.

The woman at the helm of West Philly's finest dining locale offers her guilty list with regional flavor: "Snickers ice cream bars and Virginia ham sandwiches with butter, preferably on a fresh roll." Proving that a real chef can grub with the proles, O'Shea also professed to enjoying Wendy's fries dipped in a Frostie.

Pig is the thing at P'unk Ave.'s Cochon, and chef/co-owner Gene Giuffi indulges in his favorite creature with few regrets. "I [felt] guilty one late Saturday when I made a panini with crispy pork belly, foie gras and truffle mayo," he says. "I could feel my arteries clogging. And I need to have one again soon."

Fresh, local ingredients form the foundation of Hora's cooking, and his food philosophy is delivered just as cleanly. Pressed for his shameful food pleasure, he responds, "I seem to feel my life is made of pleasurable events. But, I guess I would have to go with whiskey. It doesn't make me guilty, just wish I hadn't bought such a big bottle. One should never eat anything that instills guilt."

Surrounded by premium ingredients, Homacki doesn't crave anything outrageous. Here's another chef seduced by the cream cheese temptress: "The weirdest thing I eat is Lebanon bologna with cream cheese. You roll up a little bit of the cream cheese inside the bologna ... it sounds gross, but it's really good."

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