clock menu more-arrow no yes

Filed under:

Roadtripping With Chefs

Ellen Kassoff Gray does not mess around when it comes to road trips. The Equinox/Watershed co-owner shares with the Post her strategies of being a car chef — meaning she creates actual meals when roadtripping with her chef-husband Todd Gray rather than stop for burgers and fried things like the rest of us. There is a lot of creativity involved: the glove box is a pie-warmer, condiment packets combine to become dipping sauces, and hash browns are a potato salad base. To be a suitable car chef, "You must be organized, and a bit of a hoarder." [WaPo]

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world