Features Chefs' Hangover Remedies on StarChefs.com

By Heather Sperling and JJ Proville
December 2007

The culinary industry is known for its long hours and crazy Christmas/New Year’s crowds – but it’s not known for its saints. Waking up on New Year’s Day may hurt, so an effective remedy close at hand is the first thing in order to get your morning (and brunch service) started. The age old recipe (as old as Worcestershire Sauce, at least) includes a raw egg, Tabasco sauce, vinegar and Worcestershire, but a seasoned raw egg may not get you through a hectic morning. So what works best? We asked a few chefs and mixologists for their favorite remedies, just in case you go too hard at, ahem, work on New Year’s Eve.

Chef Franklin Becker of Brasserie – New York
For hangover remedies, nothing beats the very greasy, very fattening croque monsieur. Make it with Wisconsin gruyère surchoix from Roth Käse and a good slice of ham on a brioche with a little béchamel sauce (truffle béchamel is even better but it may make you hurl). Then toast it in a heavily buttered pan, and you are sure to absorb the alcohol.

Mixologist Adam Seger of Nacional 27 – Chicago
I lean toward a Bourbon Old Fashioned using muddled orange and extra bitters, followed by several bottles of Fiji Water.

Chef Ford Fry of JCT Kitchen & Bar –Atlanta
When I’m hung over, I want the following:

  1. Al’s # 1 Italian Style Beef on Taylor Street in Chicago: Italian-style, thinly sliced, cooked beef, with Al’s Famous seasoned beef gravy and sweet peppers… it doesn’t get much better than this! (editor’s note: this sandwich can be shipped anywhere within the United States that FedEx delivers)
  2. Fries & Gravy from Nectars in Burlington, Vermont – it’s basically bagged fries and turkey gravy. All NECI grads will know this joint. 
  3. Any handmade tortilla or taco and a Vuelve A La Vida (“Return to Life”) cocktail from El Rey de Taco on Buford Highway in Atlanta.

Mixologist John Kinder of MK – Chicago
My mother is Thai – she taught my sister and I how to balance Thai tastes – salty, sweet, spicy, sour – through a soup called guaytio. It’s the perfect hangover cure – it’s got all the flavors you need. Rosded in Chicago (on West Leland) has the best that I’ve tried.

Chef Erick Simmons of MK – Chicago
3 Advil, a San Pellegrino, a banana, and a big cup of coffee. Bubbles…it's all about the bubbles.

Chef Jason McClain of Jason’s at The Harrison in Miami serves (and eats) ahangover sandwich of scrambled eggs, American cheese, and crispy corn beef hash on a toasted English muffin.

Chef Jason McClain of Jason’s at the Harrison – Miami, FL
Adapted by StarChefs.com

Yield: 4 Servings

Corned Beef Hash:
1 pound raw corned beef
1 onion, sliced
1 carrot, sliced
5 Idaho potatoes
2 ounces pickling spice
2 Tablespoons clarified butter

To Assemble and Serve:
4 English muffins
2 ounces clarified butter
1 ounce red and yellow pepper, julienned
1 ounce red onions, diced finely
8 eggs
1 teaspoon chives, chopped
1 teaspoon scallion, diced
1 slice American cheese, diced

For the Corned Beef Hash:
Simmer all ingredients together until tender, then strain and cool. Once cooled, pass through a grinder. Then, in a 7-inch omelet pan, add clarified butter and crisp both sides of the corned beef hash.

To Assemble and Serve:
Toast the English muffins and place Corned Beef Hash on the bottom half. Reserve in a warm place. In a hot pan, add clarified butter and sweat the peppers and onions until translucent. Add the eggs, chives, scallions, and American cheese. Scramble and place on top of the Corned Beef Hash in the English Muffin.

Mixologist John Kinder of MK – Chicago, IL
Adapted by StarChefs.com

The literal translation of the word “guaytio” is “noodles” and this version of a traditional noodle soup originates from the Northeast region of Thailand. Feel free to substitute the chicken with duck, turkey, or any other meat you have on hand.

Yield: 4 Servings

Soup Base:
1 whole chicken, quartered
3 heads of pickled garlic
1 bunch cilantro, with roots
2 Tablespoons sweet black soy sauce
2 scallions
3 star anise

To Assemble and Serve:
2 cups chicken, chopped
½ cup rice noodles, cooked
½ cup vermicelli, cooked
1 bunch cilantro
1 scallion, chopped
2 cups bean sprouts
1½  Tablespoons fish sauce
1 Tablespoons vinegar
2 Tablespoons roasted bird chilies
1 Teaspoon granulated sugar

For the Soup Base:
In a 350˚F degree oven, roast chicken until surface begins to caramelize. Place chicken in a deep pot, and add water to cover. Bring to a boil, then lower heat. Add the rest of the ingredients and lower heat. Simmer for at least 1 hour.

To Assemble and Serve:
Remove chicken from broth. Remove the meat from the carcass and chop. Strain the broth, and add chicken, noodles, cilantro, scallion, bean sprouts, fish sauce, vinegar, and chilies and sugar.

   Published: December 2007