Reading for the day is The New York Times, the 31 October 2007 edition (Wow, self is sure behind in her reading!). Page 1 of the Dining Out section has a survey of famous chefs, all of whom were asked: “What are you giving to Trick-Or-Treaters this year?” Self knows that Halloween passed two weeks ago, she’s not that lame. But she simply can’t resist sharing with loyal blog readers some of the delightful answers 
Elissa Narrow of Chicago’s Custom House:
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“molded chocolates filled with orange Pop Rocks”
Nicole Kaplan of New York’s Del Posto:
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“Kit Kats are an everyday affair; why eat them on Halloween when you can have eyeballs that ooze cherry blood, or candy fingers and ears? I also love gummy pumpkins and vampire bats.”
Colin Alevras of New York’s Tasting Room:
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“Rice Krispie treats with brown butter and caramelized marshmallows”
Elizabeth Falkner of San Francisco’s Citizen Cake:
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“Butterfingers”
Michael Pollan, author of The Omnivore’s Dilemma:
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“I well remember my disgust when someone offered me a homemade brownie or, worst of all, an apple. Halloween is the high holy day of high fructose corn syrup.”
Another question asked was: “What fantasy treat would you like to make for trick-or-treaters?” Self thinks all of the answers are truly a-may-zing:
Anita Lo, chef of New York’s Annisa:
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“It would be a really fine dining malted milk ball with a liquid butterscotch center, and you would lose weight every time you ate one.”
(Hear, hear, Anita!)
Homaru Canto, chef of Chicago’s Moto:
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“A candy bar that changes flavor as you eat it, maybe in the Neapolitan ice cream flavors of chocolate, vanilla and strawberry.”
Will Goldfarb, chef of New York’s Picnick:
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“Violet-flavored cotton candy and milk methyl cellulose sheets”
Larry Burdick, chocolatier of New Hampshire’s L. A. Burdick:
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“I am already making chocolate ghosts, but next year I want to pack them into tiny wooden coffins.”
Spencer Budros, pastry chef of Columbus, Ohio’s Pistacia Vera:
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“I have always wanted to take the pumpkin seeds from the inside of the jack-o-lantern, roast them and salt them and turn them into the most wonderful brittle.”
Stay tuned, dear blog readers, stay tuned.
