Our favorite former Top Chef contestant may be in-between jobs (read about her Stopsky's departure in part one of Grillaxin), but Robin Leventhal is optimistic about her next move, "Life is beautiful. If you're open to change and opportunity, so much happens."
Something involving ceramics and food seems to be the direction she's moving in, but today, she's working to answer Grillaxin's Lightning Round questions!
SW: What would your last meal be?
Sushi. In particular, unagi, uni, and yes, hamachi collar (without the sustainability guilt).
What is the most overrated menu item, in your opinion?
Sliders. I have an aversion to their ubiquitousness on every menu, even when they are not a bar!
What is your favorite cook-at-home meal?
Fried egg sandwich or poached eggs on toast.
Any food you don't eat?
I love clams, but somehow can't dive into a bowl of mussels with the same gusto.
You're throwing a small dinner party. What's a "must have" for the occasion?
Cheese, because it's elemental start to finish. It will satisfy like nothing else.
Who were/are you the most nervous to cook for?
Hands down, Joel Robuchon.
What is your guilty food pleasure?
Caramel anything! I am pretty sure it should be its own food group.
What chef myths would you like to debunk?
I can only speak for myself, but I have never spit in anyone's food. In fact, I'm more inclined to go converse with the individual who is not happy rather than hold resentment for "not getting my food."
Twitter: Yay or Nay?
Yay! And if you need proof, follow @ChefRobinL
Check back tomorrow for part three of this week's Grillaxin for one of chef Leventhal's favorite recipes!