Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Andy Richter is the comedian, actor and longtime sidekick to our favorite pompadoured late-night host, Conan O’Brien. Yeah - so they're technically part of the Turner family, but one of the gents on Team Coco is pretty much the reason Eatocracy exists, and we love him dearly for it.
Sentimental anecdotes aside, we were positively thrilled to recently chew the cud with Richter on food mascots, girls eating steak and his grandma's French toast.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
One of our token questions here at Eatocracy is: Who taught you to love food? Particularly of late, we've been talking a lot about how your upbringing can shape who you are (or are not) in the kitchen - from "Tiger Mothers" to grandmothers.
For executive chef Paula DaSilva of the farm-to-table 1500° restaurant in Miami, Florida, it was her native Brazil. Ever since her early days peeling garlic and vegetables in her family’s Brazilian restaurant, DaSilva has caught the cooking bug and hasn't let her knives dull since.
Five Favorite Foods From My Brazilian Heritage That I Can’t Bear to Keep Off My Menu: Paula DaSilva
She's one mother of an influence.
Earlier today, we discussed how a "Tiger Mother" made Eddie Huang a more meticulous chef and how MeMe Roth may or may not making her kids unhealthily fat-phobic. Most of us grew up with a Mom (or equivalent - there are many ways to make a family) who did a great deal to shape the way we feed ourselves.
My own mother, while possessed of other virtues, never met a frozen vegetable she didn't try to boil into oblivion or a slab of chuck she didn't attempt to cook 'til grey. The passion for the communion of dining was there, but the cooking itself tended toward the joyless and flavor-free.
This (or at least so far as my therapist and I have decided) goes a good deal toward explaining my dogged pursuit of unfamiliar ingredients, penchant for grandiose cooking projects and general audacity in the kitchen. Sometimes it pays off. On occasion there's back-up take-out - but the meat is never, ever, ever grey.
We'll talk dads later (boy howdy, can mine make a mean Sunday supper!), but for now...
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