For when sober just won't do...
BRIAN MASSIE, EXECUTIVE CHEF, LIGHT GROUP
What’s in the fryer: Very Adult Fried Mac and Cheese. Neat little logs of warm, melty macaroni and cheese, fried golden and audaciously served with a side of cheese dipping sauce.
Chef says: “The mac and cheese is the perfect late-night bite. It’s crispy, salty and cheesy, and yet ‘adult’ with the addition of truffle oil.”
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MARCUS O’BRIEN, EXECUTIVE BANQUET CHEF, N9NE GROUP
What’s cooking: Chicken and jalapeno mac and cheese. A unique twist on traditional macaroni and cheese, which features a spicy kick. Perfect for hangovers.
Chef says: “This is a great hangover or late-night snack because it can be made ahead and reheated in many different fashions. I made this at home after I had to work on a Christmas Day, so I couldn’t go home to be with my family. Unfortunately, on Christmas, nothing was open, not a single grocery store or anything. So I made this recipe using most of the ingredients from a gas station. After making this, I delivered portions to some of my many friends at work, and after that it’s history.”
TONY SCHUTZ, SOUS CHEF, NOVE ITALIANO, PALMS CASINO RESORT
What’s hot: Spicy slow-cooked pork shoulder. A one-pot meal made ahead of time. Great for when you can’t wrap your head around the idea of drunk-cooking. Or your hand around a pan.
Chef says: “I start this before I leave for a night out. It usually takes about four to five hours to cook in the Crock-Pot, so it’s ready when I get home. I usually eat this with queso fresco, fresh cilantro and some tortilla chips. It is also great the next morning, cold right out of the fridge. It helps cure the hangover.”
KERRY SIMON, CHEF/PARTNER, SIMON RESTAURANT & LOUNGE, PALMS PLACE HOTEL
What I’m craving: The Sexy Breakfast Burrito. A warm flour tortilla enveloping fried eggs, tomato, two kinds of melty cheese, and bacon. Bacon is very sexy.
Chef says: “After a long night at work, and even longer night at play, I need to indulge. It’s just a sexy twist on what I crave.”
Chef Simon’s Sexy Breakfast Burrito
1 large flour tortilla
2 eggs, fried over-easy
3 thick slices beefsteak tomato
2 oz. shredded cheddar
2 oz. shredded mozzarella
4 slices bacon, cooked
Layer all ingredients and fold into flour tortilla. Wrap in foil and put in 375-degree oven for 20 minutes. If you can stand to wait that long…
CHEF SAM DEMARCO, EXECUTIVE CHEF, FIRST FOOD & BAR, PALAZZO
What I’m serving up: Hungover brisket hash served with eggs over-easy, biscuits and gravy—and a Guinness.
Chef says: “It hits those late-night cravings and is the perfect post-party meal.”
SCOTT LINQUIST, CORPORATE EXECUTIVE CHEF, DOS CAMINOS MEXICAN KITCHEN, PALAZZO
What I’m making: Chilaquiles. Baked tortilla casserole, sunny-side-up eggs, Mexican cheeses, tres chiles salsa.
Chef says: “Chilaquiles are the perfect cure for a hangover or at the end of a long night of partying. They are kind of like baked nachos that are ‘crunchewy,’ with the perfect amount of saucy, cheesy, spicy goodness—exactly what your body craves under these circumstances. A few slices of avocado, pico de gallo and sour cream on top is like the icing on a cake.”
MICHAEL COLBY, EXECUTIVE CHEF, MURPHY’S LAW BAR & GRILL
What I’m eating: The Breakfast Club. Grilled ham, turkey and bacon, layered with two fried eggs and melted Swiss and cheddar cheeses, served on a toasted bun with two hash-brown patties on the side.
Chef says: “The dish was inspired by Scooby Doo—they loved to eat monster sandwiches, so here is mine. Zoinks! If it doesn’t kill you, it will damn sure cure you! Warning! Extreme comfort food! Consumer beware!”
RALPH SCAMARDELLA, CORPORATE EXECUTIVE CHEF, TAO/LAVO
What’s on my plate: Crispy fried calamari with fresh lemon, parsley, spicy marinara.
Chef says: “When I’m in a super feeling-no-pain mood, I like fried food. Calamari with spicy marinara is the best of all worlds: hot, spicy, crispy and you can eat it all night long.”
CHRISTOPHER VAUGHN, EXECUTIVE CHEF, SIMON RESTAURANT & LOUNGE, PALMS PLACE HOTEL
What scratches the itch: Warm and Crunchy PB&J. A fried PB&J with the added crunch and humor of potato chips. Just like your pothead buddies wish they could make.
Chef says: “When I need something sweet and savory—or just plain good—I’ve got to have one of these. So easy, drunk or not!”
Chef Vaughn’s Warm and Crunchy PB&J
2 slices thick wheat bread
2 oz. fruit preserves
2 oz. creamy peanut butter
1 tbsp soft butter
2 oz. salted potato chips
Layer the peanut butter, preserves and chips between two slices of bread. Butter the outside of the bread and fry in a medium-hot pan for four minutes on each side.
JOE ROMANO, EXECUTIVE CHEF, GOLDEN GAMING (PT’S AND SIERRA GOLD TAVERNS)
What i’m ordering: Bacon cheddar sliders. With black-peppered bacon and aged cheddar cheese with Romano’s “private label sauce.” Sometimes topped with chili and a fried egg if the craving hits.
Chef says: “Late-night dining is the best. You have no worries, and I always order too much. The bacon cheddar sliders have all that you need, a great bun, beef, peppery bacon, cheese and, of course, my secret sauce.”
ANTHONY VIDAL, CORPORATE EXECUTIVE CHEF, HASH HOUSE A GO GO
What’s on the burners: Buffalo Hash. Crispy potatoes, buffalo flank steak, house-roasted tomatoes, fresh corn and asparagus with habañero jack cheese, all topped with two eggs.
Chef says: “This dish has all the components needed after a night of drinking—the richness of the bison, the sugars of the roasted house tomatoes and fresh corn, the spiciness of the habañero jack cheese and the greasiness of the crispy potatoes with sunny-side-up eggs.”
BRIAN HOWARD, CHEF DE CUISINE, CATHOUSE RESTAURANT, LUXOR
The dish: Sunny side up BLT. Crispy bacon, lettuce, tomato, avocado and a sunny-side-up egg on toasted baguette.
Chef says: “Be the bacon.”
MATT HEWITT, CHEF, AULD DUBLINER IRISH PUB
The deal: The Craic Burger. A double-everything-and-the-kitchen-sink burger. Swiss, cheddar, Irish bacon, guacamole, Pico de Gallo, jalapenos, mushrooms, onion rings, roasted peppers, fried eggs and anything else you can think to add.
Chef says: “After you eat this you definitely go into a food coma and then wake up in less of a fog than you went to bed in.”
OSCAR PENA, EXECUTIVE CHEF, B.B. KING BLUES CLUB
What’s going on: Blackened Blue Lucille Burger. Two blackened, seasoned beef patties served with bleu-cheese crumbles, fried onions, applewood-smoked bacon, lettuce, tomato and pickles. Served with a side of fries.
Chef says: “There is nothing better than a greasy cheeseburger cooked medium-rare to fill your stomach after a night of heavy drinking! I usually add extra fried onions and avocado and my hangover is gone!”