By Jerry Nunn
Ted Allen, who just wrapped up the 2005 season of his hit television show Queer Eye for the Straight Guy, has been hitting the road to promote his new book, The Food You Want to Eat ( Clark-son Potter, $27.50 ) . He was all over Chicago last week demonstrating recipes and signing books, but took a few minutes to sit down with Windy City Times and answer a few questions.
Jerry Nunn: So, Ted, what made you get into cooking in the first place?
Ted Allen: My mom is a great cook. She cooked with a southern tradition, doctoring up hamburgers and such. Later in life, I have been able to travel and meet amazing chefs. I became more serious when I started working for Chicago Magazine.
JN: What are some of your favorite Chicago restaurants?
TA: I have been away for three years with Queer Eye but I like anything from Trotters, Tru and Trio to the Weiner Circle. I really love MK.
JN: I have been writing about wines recently in the Taste section. I read in Esquire magazine that you said, 'almost nobody knows about wines.' How do people educate themselves? I tell people to ask their server for help. What do you suggest?
TA: That's good advice and it's true: People are intimidated by wines. Straight men hate being told what to do. They feel like someone is going to rip them off. But they can come off like the hero if they do well with the wine at the table. If people just learn four or five different types of wines then they can pair them with a dish. Remember the producer. If you like it in one type of wine, chances are you will in others. Also, go to www.discoverwine.com . I am the wine concierge there. This is a casual and fun approach to wines. We made it for everyone and it has a built-in Evite section to throw a wine tasting.
JN: What do you think of the screw tops on wines these days?
TA: I love them. They provide a perfect seal. Corks are like the horse and buggies of their time; 8% of wine was ruined because of the cork.
JA: With Thanksgiving coming up, any holiday tips for Windy City readers?
TA: Well, Thanksgiving can be a crazy quilt with all the side dishes. When picking a wine, aim for the bird.
JN: In your new cookbook, what is your favorite recipe? I love the cover, by the way.
TA: Yeah, I was glad they suggested the plastic cover. I wrote the book for someone new to the kitchen. The one I am demonstrating today at Marshall Field's is my favorite one. It is on page 102, called the Pan Roasted Salmon. It is very healthy, delicious, and cooks in 15 to 20 minutes. For snacking I am showing the Crostini. I am preparing it in the three colors of the Italian flag and it is tastier than a bag of Doritos!
