Gail Simmons, Top Chef, Interview 2015

We all know and love Gail Simmons, host of hit television series Top Chef: Just Desserts, and regular judge on Bravo’s original series, Top Chef. Simmons manages to both write and talk about food in a way that makes everyone hungry – and we’ve fallen in love with her presence on and off the screen. She is indisputably the expert on everything food. In fact, we found it hard to write this Q and A without pausing to visit all of the food spots she mentions below. With her new book Talking With My Mouth Full coming out in just a week, Ms. Simmons still managed to find time to let the New Potato in on her new favorite food spots, her go-to place for dessert and how to make her chicken and barley stew recipe…

The best place for dessert…

The Big Gay Ice Cream Shop on 7^th Street between 1^st & Ave A

ABC Kitchen

What’s the drink you just discovered?

The Siam Sour at Maenam in Vancouver: Vodka, roasted coconut water, lime, soda, ginger and bird’s eye chilies

What’s the restaurant you just discovered?

Hangawi in Koreatown

What’s your new favorite brunch spot?

Saxon & Parole

Your go-to recipe for eating in…

My mother-in-law’s chicken and barley stew with lots of veggies, herbs, lemon and parmesan (See Food & Wine’s March 2012 issue for the recipe….)

The recipe that just became good again…

Kasha & Bowties (with Mushroom-Onion Gravy)

The recipe you just discovered…

Farro with Roast Chicken, Butternut Squash and Fresh Oregano from Mindy’s Fox’s A Bird in the Oven and Then Some cookbook

Next Page…

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Comments

Beatrice Sylves

February 19th, 2012

Love me some Gail Simmons!!

guest

February 22nd, 2012

New York seriously needs authentic haute cuisine Chinese, as well as haute cuisine non-sushi (i.e., authentic kaiseki) places. Currently most upscale Chinese restaurants feature not authentic, Americnaized Chinese foods (not that I don’t like them). Kaiseki, althought it exists at some Japanese restaurants in Manhattan, is not even close to the oiginals found in Japan. Korean fine dining restaurants are beginning to emerge, on the other hand.

Beatrice Sylves
February 19th, 2012
Love me some Gail Simmons!!
guest
February 22nd, 2012
New York seriously needs authentic haute cuisine Chinese, as well as haute cuisine non-sushi (i.e., authentic kaiseki) places. Currently most upscale Chinese restaurants feature not authentic, Americnaized Chinese foods (not that I don’t like them). Kaiseki, althought it exists at some Japanese restaurants in Manhattan, is not even close to the oiginals found in Japan. Korean fine dining restaurants are beginning to emerge, on the other hand.