Oct 14, 2019 • 58M

Christine Vachon's Hotel Room Snacks

 
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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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Christine Vachon is one of the most celebrated producers in the world of film and if I told you some of the movies she's made, your head would spin: Carol, Still Alice, Far From Heaven, Happiness, Velvet Goldmine, Kids, Boys Don't Cry, I Shot Andy Warhol, Craig's favorite movie ("Safe" by Todd Haynes) and one of my favorite movies ("Hedwig and the Angry Inch" by John Cameron Mitchell). On today's podcast, find out what she eats for lunch, what she considers the cinematic equivalent of a chicken Caesar salad, what she cooks for her family, and how she deals with the food Nazis at her daughter's school. We also cover her favorite food films (not what you'd guess!), her favorite food city in the world (spoiler: it's San Sebastian), and why one of the worst nights of her life was dinner at Blue Hill Stone Barns.


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