Slideshow: Ask a Chef: Best Gift You've Ever Received?

Potica from Mom, Homemade Wine from Dad
Potica from Mom, Homemade Wine from Dad
"I look forward to a Potica from my mom and some homemade wine from my dad every year. He made a Pinot Noir this year that's pretty good with some ice cubes." Andrew Carmellini (The Dutch, Locanda Verde)

[Photograph: Max Falkowitz]

Ethiopian Doro Watt with Champagne
Ethiopian Doro Watt with Champagne
"We would most definitely start with Champagne and cook a meal together. My wife and I have very busy schedules and don't get a lot of time to relax at home, so my dream dinner would be to make a great Ethiopian doro watt. And if time gets away from us after our second bottle of Champagne? There's always take-out." Marcus Samuelsson (Red Rooster and Ginny's Supper Club in NYC )
15.4-Ounce Truffle
15.4-Ounce Truffle
"One of the best and most delicious Christmas gifts I received was a 15.4 ounce truffle, tied with a golden bow. I made frittatas and risotto for the whole week leading into New Year, and still had some left to celebrate the coming of the New Year." Lidia Bastianich
Shagbark Hickory Syrup
Shagbark Hickory Syrup
"The best food related gift I ever got was was this amazing syrup from Shagbark Hickory Syrup. It really is fabulous." [Ed. note: They make it by extracting flavor from the bark of the shagbark hickory tree and simmering it with sugar to create a syrup.] Rick Bayless (Frontera Grill, Xoco, and more in Chicago)
23-year-old Van Winkle Whiskey Decanter Set
23-year-old Van Winkle Whiskey Decanter Set
"One year, Julian and Sissy Van Winkle gave me a 23-year-old Van Winkle decanter set. Straight from the barrel, number 8 of 1200. It has a gorgeous wood and leather display case. Still waiting for the right reason to celebrate with a drink of that rare whiskey." —Sean Brock (Husk in Charleston)
Alain Ducasse's Anniversary Party
Alain Ducasse's Anniversary Party
"This year I got a trip to Monte Carlo for Alain Ducasse's Louis XV anniversary party, complete with an autographed book by Prince Albert." (More on that party in this New York Times piece.) Michael White (Marea, Ai Fiori, Osteria Morini, Nicoletta in NYC)
Chile Crunch
Chile Crunch
"That enormous chocolate Santa in my Christmas stocking as a kid? Or the jar of Chile Crunch condiment from my friend and cookbook co-author Charlotte Druckman. It's delicious on everything...it's actually crunchy!" Anita Lo (Annisa in NYC )
Big Leg of Jamon Iberico or Chartreuse Elixir
Big Leg of Jamon Iberico or Chartreuse Elixir
"This year I would be happy with a nice big leg of jamon iberico de bellota. I would keep it out in the kitchen to carve up when friends come over. Then I could throw it in a taxi and bring it over to Toro to share with friends that stop by. My other favorite thing in the world is Chartreuse Elixir, which isn't so easy to find in the states. It's a really concentrated version of chartreuse that is 140 proof and comes in small 4-ounce jars in the French Alps. It's so potent, you have to have it on a spoon with a sugar cube. We'll definitely have that at our holiday party this year!" Ken Oringer (Clio, Uni, Toro, La Verdad and Coppa in Boston; Earth in Kennebunkport)
My Daughters Cooking Dinner, Followed by Chocolate Chip Cookies and Bourbon
My Daughters Cooking Dinner, Followed by Chocolate Chip Cookies and Bourbon
"A roaring fire in the fireplace. Krug Rose, an American red, my three girls, and them cooking me dinner for a change. Doesn't matter what they are cooking. Finished with hot chocolate chip cookies and bourbon!" —RJ Cooper (Rogue 24 in Washington D.C. )

[Photograph: Rey Lopez, Under a Bushel Photography]