From Moby and Tom Colicchio to Nathan Myhrvold, this year we interviewed a range of celebrities about their own cooking and drinking the regulation and doctrines. No two of the answers were the same and the stories often uncovered a very personal side of these stars that is rarely watched and devoted insight into their everyday routines.
Read on for a selection of some of my favorite Drinking and Cooking Rules answers from 2017.
Some chefs are strict about measuring ingredients, others not so much. Which camp do you fall into ?” No , no , no. I’m not a cook that measures. In fact, when I was young I most likely would have been diagnosed with ADD or ADHD and I couldn’t follow recipes. They would freak me out. And when I got Jacques Pepin’s La Technique it completely changed my life. I was 15, 16 years old when I got it. Because he emphasized this idea where you simply focus on technique and don’t worry about recipes. We scarcely use recipes in my kitchen. I simply teach technique .” –Tom Colicchio Do you watch any food Tv shows today ?” Not really. I do occasionally watch Rick Bayless or somebody on PBS. I watch Anthony Bourdain on CNN because he’s a good friend, but honestly, I don’t watch too much food Tv. So many of them are reality presents with a lot of screaming that I don’t like so much anyway .” –Jacques Pepin Can you share the single most important piece of advice you have for someone looking to hurl a memorable party ?” Great people, great music, and a lot of alcohol. Try to never run out of food, and never run out of alcohol. People make a lot of fuss out of entertaining but I believe the buildup is worse than it really is. It doesn’t even matter what your stuff looks like. The devil’s in the details: You can literally just pour Coca-Cola in a glass but add a lime wedge. You can order delivery and serve it on the nice china .” –Molly Sims Currently, what’s in your liquor cabinet ?” I’m looking at it right now. It’s quite mental how much whisky there is. There’s Talisker and Highland Park and Glenlivet and Laphroaig. And then we’ve got one from the Scottish Malts Society, which is Sangria on the Terrace 986, whatever that entails. All the whiskies made by the Malt Society have got these most incredible names. We always have vodka. We always have Myers’s Rum in case we want a Dark’ n Stormy. Oooh, there’s a Glenmorangie. We always have pisco. We always have tequila. That’s basically our basics, we don’t really run much fancier than that .” –Shirley Manson How important is it to you to eat with your family ?” We try as much as possible. I’ll say this to my tomb, if we could just please get more people to the dinner table, families, friends, politicians…But if we could actually sitting next and take the time to eat dinner and break bread literally with people, a lot of these problems we have in this world would go away .” –Ming Tsai Out of all the cakes you’ve made in your career, which one are you most proud of ?” I’m a huge nerd. I love sci-fi. We got to make a life-size, running R2-D2 cake for [ Star Wars creator] George Lucas and present it to him. For me, that was pretty special. To be able to say thank you to him with some of my best run, it genuinely felt great. It was so cool, and he loved it .” –Duff Goldman Do you ever drink hard alcohol ?” I used to do a shot of bourbon before a indicate because it various kinds of opened me up, but I used to get too drunk. I remember there was one performance I did with Nicki Minaj on the American Music Award, and I recollect sitting down at the piano about to do the present, and I realized how drunk I was, and I started freaking out inside .” –Skylar Grey Apron or no apron ?” You know what? I actually wear an apron. Chefs always wore a uniform but now we just see chefs in their t-shirts with a cool apron on. I miss the working day of wearing a uniform. At heart, I’m a line cook. I kind of miss the cook coat because when I set that on then I’m on. But I have to say, when I’m at home and I’m cooking I do like having an apron on. I do. It just feels right. When you’re done and you sit down at the table you take your apron off .” –Amanda Freitag Does Jerry have any Seinfeldian food tics in real life? Like a love of big salads, black-and-white cookies, and marble rye ?” That was a television present and he lives in real life .” –Jessica Seinfeld
What music do you listen to when you’re cooking? ” We have a rule at Little Pine–and I’ve asked Ravi to have the same rule at Ladybird–which is please don’t play any of my music. I’m narcissistic enough without having my eatery play my own music! Maybe this is sad middle-aged bachelor music but, when I’m at home, I listen to a lot of classical music, and old folk-rock–Cat Stevens, Joni Mitchell. Something about folk-rock in L.A. just seems to make sense. You listen to[ Joni Mitchell’s album ] Ladies of the Canyon in L.A ., and it simply stimulates sense .” –Moby
How is designing a stadium that seats tens of thousands like designing a bar that seats at most a couple hundred ?” It has to do with the premium experience. In any modern stadium, there are different spaces. Some are concourses that hold 25,000 people; some are private clubs and other spaces for VIPs that are much smaller than that. One of the things we expend a lot of hour thinking about is what stimulates spaces special and different from one another. The stadium needs to have a significant depict for all the people in the city. We were able to take a premium design and experience and translate it to this bar. It’s not like a stadium bar; it’s more like a West End bar in London. Our experiences going to those types of bars, frankly, helped us bring this together into a complete design .” –David Manica Do you hang around with Adam Levine and the other The Voice judges after a day of shooting ?” Man, we are together ALL DAY when we are filming The Voice ! I don’t want to hang out with those people when I’m done! No, I’m kidding. We definitely hang out here and there; it merely depends on everyone’s schedule, but whenever we do, we have a lot of fun together .” –Blake Shelton How big is your spice rack at home ?” Here’s the thing, I weened it out a lot because you need to replace your spices every six months. My spice cupboard is pretty serious. Spices and herbs are what I rely on day in and day out to induce simple preparations that feel really celebratory and indulgent without having to change the process too much. One of my favorite spice mixes, I literally stole from a spice nut mixture that found in England that used rosemary and thyme and brown sugar and cumin and nigella seeds. It’s sick and twisted. It’s so good. That little hit of brown sugar in with all the spice is pretty nice .” –Daphne Oz When you’re at home in L.A ., do you cook a lot ?” I do. I garden. I have an herb garden and right now I’m growing three all kinds of lettuce and arugula and some hot pepper and some tomatoes.[ I have] kumquat trees, avocado trees, Meyer lemon trees and orange trees. It’s a small garden but it’s what I have time to grow .” –Darby Stanchfield How can someone serve great drinks for a party without spending the whole night behind the bar ?” You have to pick a drinking that works well in big batches. If you have to do something like shake an egg white each time, that’s not realistic. With a larger group, you’ve gotta go with pitcher cocktails. That’s gotta be pre-mixed. But with a smaller group, individual drinkings are possible. One of the things I love about entertaining a small group is you can have discussions in the kitchen while you’re cook or attaining drinkings .” –Ali Larter You’re from an Italian family and your volumes include a lot of Italian recipes; is it your favorite type of food to feed and cook ?” When it comes to eating, I genuinely love Italian-American and classic Americana, big-time. Lasagna, a Reuben; that’s my jam. I’m also a closet vegetarian part-time. When I was growing up, my father did a ton of stuff with veggies that really influenced me. For cooking, I’m all about the Frenchies. French food may not be chic right now, but it’s timeless and it always comes back into style. Team Frenchie !” –Alex Guarnaschelli What do you like to drink ?” I am a whiskey drinker. My all-time favorite used to be Black Maple Hill Bourbon, but now they’ve changed it and it’s no longer the same. I enjoy bourbons, but I don’t drink rye. I’m also not really a Scotch drinker–I don’t think I’m sophisticated or cool enough for it. I have a lot because people give it to me as gifts, but I don’t like the smoky flavor. If I’m just at a sporting event or out at a bar, I’ll drink Crown Royal and ginger ale .” –Brian Baumgartner Why do you think oversized dishes are so popular ?” There’s sort of a spectacle and an awe factor. But I also think food as conquest is interesting to people. One thing we try to emphasize is that these are supposed to be shared. It’s a great way to bring people together around food. A lot of periods, it’s also a cheaper way to get a big group of people something to feed! What we’re really trying to highlight with the show is how much these bring people together and become a tourist attraction and something to do. It’s like a quest: People decide to get together and knock down a giant dish. Everybody watches the depict and goes,’ I want to see that in person !'” –Josh Denny You were one of the first people to be called a” celebrity cook ,” but today the title is virtually ubiquitous. How do you feel about the concept of cooks as celebrities ?” If you believe Anthony Bourdain, I was the first celebrity chef, but that’s just because I’m the oldest! Like the food revolution, that’s all worked are you all right, and now you have big food celebrities, much bigger than I am. But the problem is that now chefs think that in order to be a success, they work a few years and then get a demonstrate on TV. You have to spend some time learning how to do it, and it’s more than a year or two. They get distracted by the thought of becoming famous .” –Jeremiah Tower Do you have a favorite drink to build ?” A Martini. The Martini is one of my absolute favorite cocktails, and I think it often doesn’t get diluted enough. It should be this silky, delicious cocktail. The secret to a perfect Martini is don’t be afraid to overdilute it. You have to get it to that very, very perfect point of just-before-overdilution. I pay close attention to the ratio of ingredients and how long I stir. My preferred ratio for a Martini is 50/50: I guess equal components Beefeater Gin and dry vermouth is perfection .” –Mony Bunni When you’re on the road with your First Take colleagues, Max Kellerman and Stephen A. Smith, do you guys have favorite bars or eateries you like to visit ?” Honestly, I wish I could say that we did. There’s literally no time for it. We’re just trying to get a snack in. You’re just trying to find time to eat. For the three of us, it’s a lot of room service .” –Molly Qerim Do you have any cake-decorating tips-off for home bakers ?” I think that there are some materials out there that people don’t know about. Modeling chocolate entirely changed my life. You can order it online, but you can also make your own: You simply melt down chocolate and add corn syrup, but you have to use a very specific ratio. Try working with modeling chocolate to make little sculptures–cupcake toppers and the like. It’s kind of like Play-Doh; it’s easy to mold, and to blend separate pieces together. From there, you can start testing out different materials like fondant to assure what works for you. It’s difficult, but you’ll get better .” –Natalie Sideserf Given your extensive career in television, would you ever render a spirits or wine depict ?” I’ve been dying to do that. I’ve been pitching Food Network on a spirits show for ten years. When you start talking about the punt of the bottle and various terminology that’s connected, they think it scares the spectator. I don’t think so. I would love to be the first guy to have a spirits depict on Food Network. It’s time. There’s no question it’s time .” –Marc Summers What does your home kitchen look like ?” A bit like the lab kitchen. To be honest, I don’t think there’s any equipment in there that would be in a’ normal’ home kitchen! I have a Thirode stave from France, two combi ovens, two French deck ovens for making bread, a huge cold-smoker, a sous-vide vacuum packer and a bunch of sous vide machines .” –Nathan Myhrvold
What’s the hardest part of spirit food to master? ” I think it’s the long simmer. I am from Nashville, so I feel like I grew up with this food. I believe the hardest thing for me is to try to convey this to somebody else who isn’t from the south or even out west. I suppose the misnomer is that all spirit food comes from the south. It doesn’t. We have New Orleans, which is its own thing, but you also have up north, you have out west. You have different types of soul food .” –Carla Hall
There were some tough episodes of What Not to Wear , your old reveal, when you and your co-host Stacy London had a drink to unwind. Was the alcohol real? ” That was real alcohol. I think we were drinking bourbon during those[ scenes ]. It was usually the last shot of the day and we had a couple sips of bourbon before heading home .” –Clinton Kelly
What’s your signature drink? ” My favorite drink is the one somebody is buying for me. That’s really the truth .” –Guy Fieri
Read more: www.thedailybeast.com