spotlight
have a wonderful dog named Gus that we rescued from a shelter. So it’s funny when I talk to my
sister or family who doesn’t live in L.A. and they say, ‘your life sounds so glamorous!’ But you know,
it’s my status quo and it’s so normal now for me to have a great husband, a beautiful house and a
successful business. I think, ‘hmm, what’s next?’”
PaUl’S tUrkey tiPS That’s precisely why Paul decided to try out for Food Network Star. “I did a lot of cooking on TV
Buy a fresh, free-range turkey. If you do buy a frozen for USA Network and got bitten by the TV bug. I had just so much fun with it, so I submitted my
turkey, be sure to buy it a few days in advance to give it application, I got selected for Food Network Star and was in season three. I placed number four. I
enough time to thaw in your fridge. Don’t leave it out to was in seven of the nine shows. I hadn’t realized that I had played an integral part of the show until
defrost and thaw because it can cause bacteria. Pat it dry, we had the reunion show and all the clips that they showed involved me. I was like, ‘Oh my God!
rub the turkey with butter and use a really great season- Great!’ Too bad I didn’t win... but I guess everything happens for a reason.”
ing I like called Spike and then fresh rosemary and lemon Many other opportunities have come along for McCullough since. Paul explains, “It certainly
zest. In the cavity, I like to fill it with autumn vegetables. has opened a lot of doors. I was on Extra with Aisha Tyler doing a Labor Day segment and KTLA
Like butternut squash, carrots and celery root. I also love mornings news; I also do a lot of work with charities and advocacy groups. I cater for The Gay and
to add some apples and pears. The best way to cook Lesbian Alliance Against Defamation (GLAAD), but I also MC events.” At one event, two members
turkey is low and slow. It cooks really nicely, slowly and of ‘Team Rainbow’ from last season’s Top Chef, Jamie and Richard battled it out at the “GLAAD Han-
evenly and doesn’t get overdone. Another great tip is to cock Park – Top Chef Invasion.” Paul elaborates, “There were four celebrity judges and I emceed.
get a big piece of cheesecloth, soak it in white wine and I was like, ‘I’m Padma for the day and you’ve got to do what I say (laughter)!’ They had to chop
put it on top of your turkey. That will hold the moisture onions, they had to chiffonade basil and had to supreme some oranges. I had to ask questions
in but still allow enough air circulation for the skin to get and comment on what they were doing and how they were doing it. I thought it was the most fun
golden brown. The cheesecloth with turn almost black and for a great cause. I love chatting about food and I love being in front of people. It was a great
by the time you’re done but don’t worry, underneath combination of utilizing my talents with an organization, all for the greater good of the gay and
you’ll have beautiful golden turkey skin. And there ain’t lesbian community.” Paul will be catering the 12th Annual GLAAD Tidings on November 8.
nothing better than turkey skin. Paul has also been catering special events for City of Hope Cancer Hospital for about seven
I do love to make my dressing outside of the turkey. A years. “We’re there three or four days a week, moving and shaking.” Many celebrities have come to
really great way to do stuffing is to get fresh sourdough pledge their support, Tommy Lasorda, Carol Burnett, Cindy Crawford, Brooke Shields and Janet
bread, cube it up, toast it and then add chicken stock and Jackson just to name a few. Paul said, “It’s fun to cook food for these well-known people. They’re all
fresh pears, fresh sage, thyme, salt and pepper and toss there for the same reason we are, to make a difference. To work with charitable food organizations
it with chicken broth and throw it in the oven. It’s sweet and food entertainment is the best of both worlds. It’s like cooking for a cause. I had a very modest
and savory. childhood and feel very grateful about my life now. I enjoy being able to give back.”
And finally, make a list and shop in advance. Don’t wait One of Paul’s goals for the future is to get his cookbook completed by the time he’s 40. “I have
‘til the last minute because you’ll end up with too much over 160 recipes written that need to be revamped. My cooking is always evolving. I also have a
that you won’t use. few leads on new television projects. I would love to host a cooking show of my own.”
For more information, visit
paulskitchen.com
46 RAGE monthly | november 2009
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