Guilty Pleasures of Area Great Chefs; What Do They Love To Eat and Cook On Their Day Off?

After preparing sumptuous dishes for hundreds of people all week long, what do some of the area’s top chefs prepare for themselves on their day off? And what do they consider their guilty pleasures?

“Dim sum, popcorn, and ice cream,” said Walter Leffler, executive chef and director of Culinary Operations at the Olde Mill Inn and Grain House Restaurant in Basking Ridge. Leffler has prepared elaborate dishes for members of royalty and every United States President since Richard M. Nixon.

Leffler was forced to endure a bland diet until the age of 13 since he suffered from a range of food allergies. He said because of his early limitations, he especially appreciates being able to eat popcorn and ice cream.

His favorite foods also include: turnip cakes, clams with black beans, bean curd roll and any sort of dumplings or rice dish.

For David C. Felton, executive chef at Ninety Acres Culinary Center in Peapack-Gladstone, comfort foods such as barbequed or smoked chicken, ribs, and pulled pork are definitely at the top of his personal menu on his day off.

“Sometimes I just eat whatever I want, but I always seem to have the local fried chicken,” Felton said.

If he had to describe his perfect day off, he said it would be spent with his wife Jenny and his newborn, Wylde Hudson Felton, enjoying good honest food.

When he’s not catering to the discerning tastes of his customers, Corey W. Heyer, Executive Chef at the Bernards Inn in Bernardsville, said he is catering to his children.

“Since I have three children I always prepare a simple dinner that is healthy and well balanced. It always consists of a protein, starch, and steamed or grilled vegetables, and ends with fresh fruit, ” said Heyer.

While he doesn't usually deviate from his routine for his children, he and his wife often will order sushi from Tsuki in Bernardsville every Monday, he said.

“Their fish is always impeccable and their rolls are creative and interesting.  It is our date night and we put the kids to bed at eight and enjoy a late dinner and a bottle of New Zealand Sauvignon Blanc,” said Heyer.

Heyer, who has prepared great dishes for notables such as Julia Child and Bruce Springsteen, said if he had to describe his perfect day off it would begin with a good cup of coffee before he heads off to the beach.

“I’d pack up good sandwiches -- turkey on whole wheat with avocado, arugula, pickled red onion, and honey mustard – that we would enjoy before the little ones take their naps,” said Heyer.

“A boat ride on Barnegat Bay in the early evening and a nice grilled dinner around 7:30 p.m. — maybe rib eyes marinated in soy sauce, teriyaki, and Worcestershire, grilled to medium rare,” said Heyer. 

He said dinner would also include: fresh tomatoes and mozzarella with extra virgin olive oil, balsamic, fresh basil, and sea salt, corn on the cob and a nice garden salad or couscous salad.

For more information about our featured chefs and restaurants, visit the following websites:

The Grain House, Basking Ridge

Ninety Acres, Peapack-Gladstone

The Bernards Inn, Bernardsville