"How did I end up on a cruise ship filled with thousands of Top Chef fans, hosts, winners, and 'fan favorites?' How did we all come to be so raucously and decadently celebrating a television program built to showcase tradesmen? Does it have anything to do with food?"
-NYC comedian Max Silvestri reliving his voyage on the Top Chef cruise ship for Eater.
SNL writer and novelist Simon Rich told Grub Street everything he ate for one week, and unsurprisingly he managed to make his food diary as funny an entertaining as everything else he writes. A taste: I eat mostly bomb-shelter food. It's like I'm surviving a nuclear apocalypse that only I'm aware of. My writing partners, Marika Sawyer and John Mulaney, they joke that if I were 10 years old they could call child-protective services to rescue me, but I'm 26, so there's nothing they can do, because technically I'm a grown-up and I have only myself to blame for living this way.
In what is one of the most brilliantly selfish column hooks ever, TV producer and Grantland writer Daniel Kellison's new recurring feature is called "Dinner with Daniel," and it centers on him going out to dinner with a celebrity and then "we drink as much good wine as we can, talk about food and life, and see where the conversation takes us." Sounds like fun! His first dining partner: Aziz Ansari (whose love of food is well documented).
It's a fun if rambling conversation, but I guess that's the point. There are fun anecdotes about Aziz's celebrity buddies Jay-Z, Kanye and LeBron James, and much less fun [...]
In this interview about the upcoming season of The Increasingly Poor Decisions of Todd Margaret, David Cross gets into what's different about shooting a TV show in Britain vs. America. Less input from the network, a more compact 6-episode model, blah blah blah let's get to what's really important, the food.
Craft services suck. There’d be tea — tons of tea… tons and tons of tea — maybe some coffee, some sweets, and this awful, dense, moist thing that everybody would love to eat that was horrific. And a tin of biscuits. I’m used to a huge spread they put out in the states just in case a [...]
