cover MAKING THE CUT:
IN THE SPOTLIGHT by tim parks
LGBT CHEFS
The reality TV world tends to focus on the foibles
and fights of Housewives in various zip codes, the hunkiestGay Bachelors, on which singers haveThe Voice or which queen has enoughDrag Race drive to cross the finish line. But for foodies, the holy grail of reality competi-
tion comes in the guise of Bravo and The Food Network, featuring offerings that slice, dice and chop in order to prove they can make the cut and claimTop Chef honors. Thrown into that mix is a gagle of LGBT chefs, as competitors and modera- tors, in a continuing quest to discover who exhibits the culinary prowess in order to avoid the cleaver’s Chopped swing. Audiences literally “Eat them up with a spoon,”
when it comes to these programs, so let’s take a look at how one successfully hosts a televised dinner party and catch up with some former contestants.
Susan
Hosts with the Most: ANNE BURRELL Noted as a tough judge and for her hairstyle,
which falls somewhere between Bob’s Big Boy and Hermie the Elf from Rudolph the Red Nosed Reindeer.
26 RAGE monthly | NOVEMBER 2016
CONVERSINGWITH A STAR CHEF
Feniger’s WORLD OF FLAVORS by tim parks
TV audiences will recognize Su-
san Feniger from her appearance as the last female chef remaining on the second season of Top Chef Masters and from the hit cooking show Too Hot Tamales, which she co-hosted with longtime collaborator Mary Sue Milliken in the 1990’s. An authority on Latin Cuisine, Feniger has publishing multiple cookbooks, including Mexican Cooking for Dummies.
What was the first thing that you ever cooked? Probably making fudge with my mother in
Toledo, Ohio. The things that I remember most as a kid cooking with my mom, are making Velveeta Cheese Dreams with tasty white bread, margarine and Velveeta Cheese. When did you realize that being a part of the culinary world was something that you wanted to pursue? I had my first job when I was in high school at a cafeteria called, Smith’s Cafeteria. This is way
Milliken and Feniger are also responsible for changing the culinary landscape in Los Angeles with their restaurants City Café, which became City Restaurant, Ciudad and Feniger’s solo eateries Mud Hen Tavern and Street. Their unique, food-based prowess recognized by the Elizabeth Burns Lifetime Achievement Award both received from the California Restaurant Association. The Rage Monthly caught up with the delightful Feniger and chatted about her storied career, which is peppered with wonderful anecdotes that celebrate the world of flavors in which she resides.
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