Like a lot of voyeurs, I'm intrigued by the contents of other people's refrigerators, especially the refrigerators of chefs. And, apparently, so is Leigh Sullivan, the innovator behind FIVE -- five local chefs and their bar cohorts, all of whom cook (and pour) at various restaurants and venues around the state, including the Food & Wine
Classic in Aspen; they also head to the James Beard House in New York every September to kick some Denver whoop-ass
Sullivan polled past and present chefs and bartenders from FIVE, and asked them what they stocked in their refrigerators at home. Pickles, butter and mustard were popular answers, but at least one chef admitted to lining his shelves with gummy worms. Here's a rundown of what you'd find if you poked your head behind their closed doors.