6 Superstar S.F. Foodies Show Us What's In Their At-Home Fridges

Chefs — our favorite local celebs to worship — are they just like us? With their refined palates, access to ingredients, and limitless creativity, we want to know what they whip up at home when they’re off-duty. It’s safe to say they’re not eating cereal for supper, right?
To find out, we fridge-stalked the brightest culinary minds in our town. And what we discovered proved extremely insightful in solving real-life dilemmas of what’s for dinner and what to put in our grocery carts. From Commonwealth’s Jason Fox’s obsession with Trader Joe’s potstickers to Dandelion Chocolate's Todd Masonis and his unique take on s'mores, there’s plenty of inspiration right here and it’s all been foodie-approved.
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Photographed by Molly DeCoudreaux
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Brandon Jew, Bar Agricole Executive Chef

Hood: Inner Richmond

What are the three fave things in your fridge right now?
“Yuzu koshu, lap cheong — which is Chinese sausage — and fish sauce.”

What’s the one thing you always have on hand?
“Lots of drinks, pickles, hot sauce, and good mustard.”

What’s one thing you’d never have?
“Durian.”

Photographed by Molly DeCoudreaux
2 of 24
If you had an unlimited supply of anything, what would that be?
“Ginger, kombucha, and coconut water.”

What are your go-to markets?
Rainbow Grocery, Whole Foods on Haight Street, New May Wah Market on Clement Street, and Sunset Supermarket on Irving Street.”

What ingredient are you currently loving?
“Fermented chili, lapsang souchong, black tuscan kale, and agrumato.”

Is there a corner store you frequent?
“There's a nearby Safeway that’s open 24 hours, which comes in handy because I usually get out of work after midnight. I get hot pepper jack cheese, Hawaiian rolls, and ham. If I’m indulging, I will get salt-and-pepper or salt-and-vinegar Kettle Chips.

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3 of 24
What’s your favorite thing to whip up at home?
“Wonton soup.”

What music do you like cooking to?
“Outkast, Janet Jackson, The Ramones, Stevie Wonder, and DJ Shadow.”

What are the best items to have for a quick and easy dinner?
“Curry powder, chicken stock, tofu, rice noodles, and fresh herbs.”

What are your favorite kind of leftovers?
"Rice, so I can make fried rice the next day — I usually have dried scallops, dried mushrooms, dried shrimp, oyster sauce, and Chinese sausage around, so all I need to get is an egg and some scallions."

4 of 24
Fill in the blank: If I’m cooking to impress, I make....
“Breakfast in bed.”

What’s your condiment of choice?
“Worcestershire sauce.”

What’s the strangest thing in your fridge at the moment?
“I try not to have anything I consider strange, because most likely it will just sit in my fridge until it rots. I do have some katsuobushi, which is dried, fermented, smoked tuna that I brought back from Tokyo. I make dashi with it sometimes.”

When a midnight snack attack strikes, what’s the plan?
“Fried egg, furikake, spam, and sticky rice.”
5 of 24
Lina Gulick, Juice Shop Co-Founder

Hood: Mill Valley

What are the three fave things in your fridge right now?
“Homemade hummus, raw-almond butter, and a piece of aged Gouda.”

What’s the one thing you always have on hand?
“Juices — lucky me!”

What’s one thing you’d never have?
“Partially hydrogenated products.”
6 of 24
If you had an unlimited supply of anything, what would that be?
“Almond milk or other nut milks.”

What are your go-to markets?
Other Avenues in the Sunset, Bi-Rite, and Rainbow Grocery. The Alemany Farmers' Market is great and located conveniently close to our office. In Marin, our favorite is Good Earth in Fairfax. And, the Sunday Farmers' Market at the Civic Center in San Rafael is my personal favorite farmers’ market.”

What ingredient are you currently loving?
“Fresh ginger and turmeric — they’re super healthy and add a little kick.”

What’s your favorite thing to whip up at home?
“Green smoothies. Here's my husband's favorite recipe:
1 handful of pea sprouts
1 handful of other leafy greens
A couple of strawberries
1 frozen banana
1/2 tsp of bee pollen
1 tbsp of ground flax
1 cup of almond milk"
7 of 24
Any music you like cooking to?
“I love listening to reggae when cooking — it’s relaxing and easygoing. My favorite Pandora station at the moment is Peter Tosh.”

What are the best items to have on hand for a quick and easy dinner?
“Frozen veggie-burger patties from Good Earth Market. Heat 'em up, serve with gluten-free burger buns, and add a variety of toppings: alfalfa sprouts, avocado, salad, tomatoes, and homemade vegan sauce. They're also really delicious as an addition to a salad!”

What are your favorite kind of leftovers?
“Any kind of grain or pasta — just add some veggies, ginger, and tamari and you have the perfect stir-fry.”

Fill in the blank: If I’m cooking to impress, I make....
“Gluten-free pizza. I use Bob's Red Mill gluten-free pizza dough."
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8 of 24
What’s your condiment of choice?
“Haendlmaier's sweet Bavarian mustard. It is really hard to find, but it reminds me of home in Munich.”

What are the strangest things in your fridge at the moment?
“Chlorella powder and bee pollen — the perfect additions to a good smoothie!”

When a midnight snack attack strikes, what’s the plan?
“Really good dark chocolate.”
9 of 24
Dominique Crenn, Atelier Crenn Chef and Owner

Hood: Duboce Triangle

What are the three fave things in your fridge right now?
“Avocado, goat-cream cheese, and bagels.”

What’s the one thing you always have on hand?
“Chocolate!”

What’s one thing you’d never have?
“Peanut butter.”
10 of 24
If you had an unlimited supply of anything, what would that be?
“Chocolate.”

What’s your go-to market and what do you get there?
Rainbow Grocery for vegetables and condiments.”

What ingredient are you currently loving?
“Black garlic.”

What’s your favorite thing to whip up at home?
“I make killer sandwiches.”
11 of 24
Any songs you like cooking to?
“'Can't Take My Eyes Off Of You' by Lauryn Hill.”

What are the best items to have on hand for a quick and easy dinner?
“Pasta, tomato sauce, and fresh basil from the garden.”

What are your favorite kind of leftovers?
“Roasted chicken for a sandwich.”
12 of 24
Fill in the blank: If I’m cooking to impress, I make....
“A lamb burger with feta cheese, roasted spring onion, and tomato jam.

What’s your condiment of choice?
“Pickles.”

When a midnight snack attack strikes, what’s the plan?
“Coconut ice cream.”
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13 of 24
Jason Fox, Commonwealth Chef and Owner

Hood: Mill Valley

What are the three fave things in your fridge right now?
“Different varieties of citrus, yuzu kosho — a fermented Japanese condiment of yuzu and chili pepper — and takeaway brioche from Saison.”

What’s the one thing you always have on hand?
“Milk for my two young daughters.”

What’s one thing you’d never have?
“Not sure, maybe a mechanically separated chicken burrito from 7-11?”
14 of 24
If you had an unlimited supply of anything, what would that be?
“Fresh charcuterie and cheese.”

What’s your go-to market?
Duc Loi.”

What ingredient are you currently loving?
“The first of the season asparagus.”

What’s your favorite thing to whip up at home?
“Egg salad and pancakes with my girls.”
15 of 24
Any music you like cooking to?
“Metallica, The Stooges, and Queens of the Stone Age when everyone needs to work faster.”

What are the best items to have for a quick and easy dinner?
“Frozen vegetables.”

What are your favorite kind of leftovers?
“Thai or Chinese food.”

Fill in the blank: If I’m cooking to impress, I make....
“An omelette.”
16 of 24
What’s your condiment of choice?
“Yuzu kosho.”

What’s the strangest thing in your fridge at the moment?
“Pine seed oil — it was a gift. We drizzle it on salads.”

When a midnight snack attack strikes, what’s the plan?
“Trader Joe’s potstickers.”
17 of 24
Sara Deseran, San Francisco Magazine's Editor-at-Large

Hood: Castro-Noe cusp

What are the three fave things in your fridge right now?
“First, ground beef: It's grass-fed, which makes me feel like an honorable person. I'm a huge fan of any ground meat. Ground lamb is even better because you can make kefta. Second, Tacolicious salsa: We serve a few different salsas at the restaurant my husband owns, but the roasted tomato and mint is my favorite. I make one of my favorite breakfasts by adding eggs, slices of avocado, salsa, and tortillas — plus, the kids like it as much as I do. Third, Grapefruit: In the winter I eat half a grapefruit every day and I like them cold. I can feel the season waning, which is making me kind of sad.”

What’s the one thing you always have on hand?
“Almond butter, preferably crunchy. I like to put it on toast with slices of banana, honey, and a sprinkle of coarse sea salt — then do it all over again because it's so good.”

What’s one thing you’d never have?
“Pretty much anything super processed. The latest article about junk food in the New York Times was a good reminder to keep it that way.”

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18 of 24
If you had an unlimited supply of anything, what would that be?
“Coconut water, Rosé from the South of France, anchovies, and fish sauce — but not meant to go together.”

What are your go-to markets?
Drewes Bros butcher for good-quality meats, followed by a stop at Church Street Produce where they're just so nice and the prices are so fair. Rainbow Grocery is dangerous because I find myself being sucked into the lotion aisle. The Alemany Farmers' Market and the Ferry Plaza Farmers’ Market — though I'm a fair-weather friend who prefers the summertime produce. And yes, I shop at Whole Foods, though with a tinge of liberal guilt. Parking lots and one-stop-shops go a long way, I'm afraid.”

What ingredients are you currently loving?
“Cumin — it seems to make its way into everything. And, I always like to have homemade chicken broth on hand. I just made some stock with ginger and bacon and then used that to make a California-ized jook — which is a Chinese porridge — topped with fried shallots, fried almonds, shredded chicken, and scallions. It was fantastic if I do say so myself.”

What’s your favorite thing to whip up at home?
“I just made this Jamie Oliver chicken and leek pie recipe and rolled out a Bi-Rite pie crust to top it off. It took me all of 20 minutes.”

19 of 24
What music do you like cooking to?
“Music you can dance to while cooking, much to my husband's dismay. My new favorite band is Divine Fits, especially that song 'Would That Not Be Nice.' But I'll unashamedly take a little Beyoncé with my bolognese.”

What are the best items to have for a quick and easy dinner?
“Good quality canned tuna in olive oil, capers, ground canned tomatoes, garlic, onions, red chili flakes, and parsley for tuna pasta. And, of course, any shape of pasta you like, but I have a soft spot for plain old spaghetti. De Cecco is my everyday brand.”

What are your favorite kind of leftovers?
“Anything that doesn't wilt when it's reheated and gets better. I make a lot of soup with chickpeas, bacon, and greens and put it over farro or rice.”

Fill in the blank: If I’m cooking to impress, I make....
“I'm not really into impressive cooking — that's my husband's domain. He makes a gorgeous tuna nicoise with olive-oil poached tuna and a soft-boiled egg. He also makes a mean steak frites, but a Mexican version that we had in Mexico City once with grilled chilies. In fact, I'd like that right now.”
20 of 24
What’s your condiment of choice?
“Since I grew up in Louisiana, I'm a Tabasco lover. I'm also a fan of Korean red chile paste, a.k.a. gochujang. I also always have Indian pickles like green mango and carrot around — wincingly salty, bitter, and spicy in a good way.”

What’s the strangest thing in your fridge at the moment?
“Preserved lemons that my close friend made years ago and gave to me before he and his wife moved to North Carolina. It's only weird because I can't bring myself to throw them away.”

When a midnight snack attack strikes, what’s the plan?
“Let's call it a 10 o'clock snack. Lamely, I'm rarely up at midnight. I've found myself having a bowl of cereal and a glass of red wine. It's like a dessert course.”
21 of 24
Todd Masonis, Dandelion Chocolate Co-Founder and Chocolate Maker

Hood: Lower Pacific Heights

What are the three fave things in your fridge right now?
“First, homemade Nutella. Being a chocolate maker means I have all sorts of random equipment including a mini-melanger, so making nutella at home is pretty easy. I take some cocoa beans, sugar, and hazelnuts, and a few hours later, I have a delicious hazelnut spread. Second, Navarro grape juice. Third, Biere de Chocolat from Almanac Beer Co. Though I'm not a huge fan of alcohol, I make an exception for this ale. They add our cocoa nibs to dark-roasted malt, and the result is a decadent beer that pairs well with brisket as well as sweets.”

What’s the one thing you always have on hand?
“All types of jam. When the farmers' market ends all of the vendors trade, so we often end up swapping our bars of chocolate for amazing jams made by our friends. We joke that instead of the locavore movement, we eat within our 'social circle' — most of the things in our fridge are made by people we know.”

What’s one thing you’d never have?
“I actually have a list, and it’s all the items I have to buy when my parents visit: Miracle Whip, sliced white bread, processed cheeses, A&W Root Beer, and Lay's potato chips.”
22 of 24
If you had an unlimited supply of anything, what would that be?
“Homemade chicken stock.”

What’s your go-to market and what do you get there?
Bi-Rite because I love its produce and knowledgeable staff who won't hesitate to have you try every new citrus variety.”

What ingredient are you currently loving?
“Almond milk from Califia Farms. When coming up with our chocolate cafe menu, we were blown away by how great an almond milk hot chocolate can be. Since then, I've been hooked.”

What’s your favorite thing to whip up at home?
“Risotto, especially risotto carbonara. I used to spend hours stirring the chicken stock on the stove-top before discovering the pressure cooker makes this an almost instant meal."
23 of 24
Any songs you like cooking to?
“Anything happy with a strong beat — I like something cheery when cooking. Right now, I've got 'Mathematics' by Little Boots on repeat.”

What are the best items to have on hand for a quick and easy dinner?
“Honestly, a telephone with speed dial. I get take-out more often than I'd care to admit! Having so many nice restaurants nearby — including all of Japantown one block away — makes me rethink cooking after a long day at the factory.”

What are your favorite kind of leftovers?
“Soups — a butternut-squash soup always tastes better the second day, so we'll make a giant batch and let it feed us for a week.”

Fill in the blank: If I’m cooking to impress, I make....
“A s'more shot — I spent a good year perfecting it. It's a double-chocolate pudding, homemade graham cracker, topped with a toasted marshmallow meringue. It's actually pretty easy to put together, but looks impressive in a tiny shot glass.”
24 of 24
What’s your condiment of choice?
“Katsu sauce. I can make a mean chicken katsu and have gotten pretty good at listening for the right oil temperature when deep frying. I tend to like most katsu sauces, even when not topping chicken or pork. When my friends visit Tokyo, I beg them to bring back some from Maisen.”

What’s the strangest thing in your fridge at the moment?
“A few years back my wife and I made brandied cherries to give as Christmas gifts. They've been slowly gaining in strength, and when we served them last holiday, one cherry literally intoxicated our family members. I'm not sure what to do with them, as they only continue to increase in potency.”

When a midnight snack attack strikes, what’s the plan?
“I love these molten cakes made by Hot Cakes in Seattle. They'll ship you a few to keep in the fridge. When the moment strikes, you can throw one in the oven — jar and all — and 10 minutes later you have a perfect little cake. Add some ice cream, and you're done.”

Photographed by Molly DeCoudreaux
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