ChefPaulHyman1.jpg
Southern-bred chef Paul Hyman's a huge fan of butter -- well, who isn't? -- which might help explain why his favorite snack is popcorn. Of

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Is Popcorn a Junk Food? Chef Paul Hyman Says Yeah, and Please Pass Some

ChefPaulHyman1.jpg
Southern-bred chef Paul Hyman's a huge fan of butter -- well, who isn't? -- which might help explain why his favorite snack is popcorn. Of course, we love a chef who's got a go-to junk food.

The head cheese at Bin on the Lake in Kirkland has an all-star resume that includes turns at Commander's Palace in New Orleans, Todd English's Bonfire Steakhouse in Boston and at Nel Centro and Belly Timber in Portland. Ah, yeah. He's haute stuff. Read more in part one of this week's Grillaxin.

Now, let's talk turkey.

SW: Yes, it's more than six months until Christmas, but still we want to know: What's your favorite holiday food tradition?

Turducken. It's a chicken stuffed inside a duck stuffed inside a turkey then stuffed with oyster bread stuffing. Love to eat it, hate to make it!

Do you have a go-to junk food?

Popcorn with lots of butter on top.

Where do like to go out to eat in Seattle?

Crush, Chef Jason Wilson is doing really great food. Outside of Seattle, Barking Frog, Chef Bobby Moore does an amazing job.

Because wine is such a big deal at your restaurant, can you share a couple of tips with diners who might be clueless about pairing food and wine?

Drink a lot! I'm half kidding but, we have a vast selection of wine by the glass that can be offered in 1-ounce pours. That's a great tool for trying new wines while not having to commit to a entire glass.

Drink what you like and don't be ashamed by it. If you like chardonnays then by all means, drink them. However, don't settle for one, try different ones and explore.

White meat and fish go well with white wine. Game and red meat go well with red wines. Where you start bending this, is how you prepare the food in different ways and how it interacts with different wines.

Experiment, sometimes wine that the experts say shouldn't go with certain food does.

If you could have something sweet or savory, which would you choose?

Hard to say, I love elements of both sweet and savory balanced together.

Check back for part three of this week's Grillaxin for a recipe from chef Paul Hyman.

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