Here's What Chefs Buy At Trader Joe's
Chef Sam Talbot
Restaurant: Pretty Southern (opening Summer 2016)
TJ's Pick: "[I like the] buffalo jerky—it's the best tasting around. Not many places have buffalo. It's lean and a great protein pick me up. Almond milk is a staple in the kitchen, a great product for a great price—[perfect] for making chia breakfast pudding
Chef Angie Mar
Restaurant: The Beatrice Inn
TJ's Pick: "I love their Spanish Extra Virgin Olive Oil. [It's a] great value for the money. I buy it whenever I'm stocking up for home. And for a sweet treat I am obsessed with the Australian soft chew licorice—a quick snack to have on hand in the kitchen!"
Chef Steven Satterfield
Restaurant: Miller Union
TJ's Pick: "I have to admit that I love the ‘healthy' snacks aisle at Trader Joe's. All of their different trail mixes and such—it's kind of overwhelming how many they have. I'm not really into junk food, so I lean towards granola, trail mix, whole grain crackers, almond butter, etc."
Chef Dakota Weiss
TJ's Pick: "There are two items I super love from Trader Joe's—the Coconut Sticks they sell, they have such a great texture. I know that they are loaded with sugar, but who cares? It's fruit! I also really love the frozen pizza they make with mushrooms and truffles. It has a really thin crust and the truffle flavor just explodes in your mouth and makes me crazy happy!"
Chef Armand Arnal
TJ's Pick: "One product that I love to see and use in Trader Joe's is the Fleur De Sel Sea Salt from Camargue. It is a great, affordable finishing salt that can enhance any meal. It's also nice to see some representation of my hometown in an American grocery store."
Chef Matt & Emily Hyland
Restaurants: Emily and Emmy Squared in Brooklyn
TJ's Pick: "We like snack food from Trader Joe's. Matt loves their wasabi peas. Matt's mom always has a jar of their salsa in her cabinet, and it does the trick with chips when we are catching up with her for a visit!"
Chef Neal Fraser
Chef Sang Yoon
TJ's Pick: "Pub Cheese. It's this airy, spreadable yellow cheese you can put on pretty much anything and it's super addicting. It's my new favorite food to pair with champagne. I spread it on some crackers and serve it with Delamotte Brut, which has great balance. It's the ultimate drinking snack."