Sandra Holl, chef/owner, Floriole
Where she’d eat: Green City Market
Who she’d dine with: Her family and the many market vendors who’ve been around since Floriole started 10 years ago
What she’d order: Pizzas at Nomad, grilled cheese from Gayle's, fruit smoothies from Seedling Fruit, and pastries from Verzenay, to name a few. “I have great memories of our early days at the Green City Market and would love to spend my last day and eat my last meal there,” Holl says. “I can't think of a place that has a better selection of seasonal fruit and veggies and ready to eat food too.”
Mark Hellyar, executive chef, Momotaro
Where he’d eat: His home kitchen
Who he’d dine with: His four brothers
What he’d have: A home-cooked ode to the food his mom used to make, starting with velvety fondue dip with chili and kidney beans. For the entrée, he’d make beef brisket braised in barbecue sauce with braised green beans with tomatoes and fried onions, corn on the cob, and mashed potatoes. For dessert, he'd make buckeyes, or chocolate covered peanut butter and rice crispy balls. “Mom’s cooking was good, honest Midwest food, but she also had five hyperactive boys to feed three times per day,” he says.