After all of these suggestions, you still drank on an empty stomach? For shame! While there’s no confirmed cure for hangovers, it doesn’t stop us from trying. When these three local chefs overdo it, they cook up some get-well grub whose curative powers they swear by.
“For me, it’s simple stuff — runny egg yolks, crisp bacon, double shot cappuccino and lots and lots of water.”
— Kim Canteenwalla, chef/owner of Honey Salt and Executive Chef of Buddy V’s Ristorante
“The best way to prevent a hangover is to hydrate as much as possible while drinking. If the damage is done, and you wake up the following day feeling a bit beat-up, then I like to make a shake in my favorite blender. Fresh berries for anti-oxidants, banana for the potassium, coconut water to rehydrate those brain nerves, local bee pollen (a superfood) for energy, yogurt for the dairy coating and probiotic and a good scoop of high-quality protein powder. If that doesn’t work, go back to bed and have a little hair of the dog later.”
— Rick Moonen, chef/owner of rm seafood and Rx Boiler Room
“I like to cook a roasted butternut squash hash with sautéed kale and caramelized onion. Serve with two over-easy eggs, seasoned with a touch of spicy sesame oil. I like to keep it tasty, simple and non-fatty. Your stomach has already been weakened by the peer pressure of your ‘best friends.’ Do keep in mind that all this is cooked with coconut oil. It is a very healthy fat and easy to digest.”
— Daniel Ontiveros, chef de cuisine of Comme Ça