Guilty Pleasures: Colby Garrelts

BY OWEN MORRIS

Colby Garrets has worked at such fine-dining institutions as the American Restaurant in Kansas City, the Paris Casino in Las Vegas and TRU in Chicago. Along with his wife, Megan, he owns and is chef at Bluestem, the progressive restaurant located in Westport. I asked Colby what he eats when no one is watching.

The thing that my wife and I eat the most is spaghetti and meat sauce like Prego and frozen garlic bread — the cheap frozen garlic breads. Texas Toast. It’s GBD — golden, brown and delicious. I’ll do nice dinners when people come over, but when it’s just her and me and we’ll have to cook ourselves, we just go get spaghetti and Prego and pasta and GBD it.

We only eat Prego. The Ragu is thin and nasty. I get the chunky style, original or the roasted garlic one. I think they all taste the same, but I won’t buy the ones with meat in them — that’s gross.

Sometimes I’m nervous about running into somebody at the store.