In lieu of a restaurant review, this week's Scene features an interview with Alton Brown, the host of Iron Chef America and Good Eats. The dashingly nerdy kitchen scientist will host a 90-minute cooking seminar 1:30 p.m. Saturday, Aug. 16 at Gaylord Opryland Resort. (Tickets are still available for $60, with overnight packages starting at $130 per person. For reservations, call 1-888-999-OPRY.)
In the interview, Brown riffs on his days in Nashville and the trials and tribulations of life in the Food Network's Kitchen Stadium. Here are a few tidbits that didn't make it into the paper:
If an aspiring celebrity chef wanted to create a concept that would fill a niche for the Food Network, what advice would you give them?
I really have no idea. It’s a mystery. One of the perhaps not-so-good things that Food Network has done is create the impression that, if you’re a chef, you should be on TV. This is not the case.
Who were you rooting for in The Next Food Network Star?
I’m completely neutral. Truth is I’ve never seen an episode. Those kinds of shows stress me out, because I don’t want anyone to lose.
What would you feature on a show entitled Bad Eats?
Liver with onions. There’s no such thing as good liver and onions. It’s a contradiction in terms.
What makes a good Iron Chef judge?
Knowledge, a balanced sense of taste, and good communication skills.
Do Ted Allen and Jeffrey Steingarten really hate each other?
Not that I know of. Of course, now that I think of it, I’ve never seen them together outside of Kitchen Stadium.