Think it’s hard to narrow down the world’s must-try dishes? Well, in Tastemade’s newest original series, Forking Delicious, an esteemed panel of comedians and food icons debate just that on dishes voted on by viewers. This new 10-episode series features Dulcé Sloan, Eric Wareheim, Andrew Zimmern, Ellen Bennett, and Margaret Cho sharing their own personal takes on the dishes. It’s a fun show that will have you reminiscing on such classic dishes as meatloaf, fried chicken and more. We sat down with one of the show’s stars, none other than the icon Andrew Zimmern to chat the chew on the show. Here’s what he gives a fork about.
This new show, Forking Delicious features viewers’ takes on the best dishes. How do you think the viewers did? Were there any dishes you think should have made the cut but didn’t?
No surprises. And none that I thought would make the cut that didn’t. Overall it’s a look at what MOST Americans lean towards eating which is what makes it so fascinating. Did I think pastrami sandwiches or sushi would land where it did on the list? Nope. But they are both on there. That’s the magic of the show though. America chooses and culinary pundits like myself get to tell them if they were on the nose or not.
If you had to list your top choice of any dish, something you’ve cooked yourself, or had cooked for you, what would it be?
My grandmother’s roasted chicken with onion pan gravy.
Your work and resume is so impressive. From cookbooks to television shows, a media company, philanthropy and more. Your story of recovery alone is inspiring. What drives you the most in both your work and life? Did you ever imagine the life you’ve created with so many accomplishments?
Thank you, and no, I never imagined it. When I tried to kill myself in mid-January of 1992 I just wanted to die. And 33 years later I have led a blessed life by any standard, and one I love. What motivates me is really several things: catching up on a lost 15 years of addiction, doing service work and paying off the debt I feel I owe the world for giving me my life back. The Emmys and James Beard Awards are wonderful, but the reason I do what I do is about educating, inspiring, sparking curiosity, restoring happiness and adventure back into our lives. That’s why I like building and growing things.
This is for a section at Beyondish called On the Dish. What’s on your dish currently? Anything you’re currently craving?
The Classic Foods of The World is on my dish. I don’t do hacks. I don’t do PB&J Potsticker Sandos or other dishes more suited to popping a big number on IG or TikTok than they are about deliciousness. I cook good food. And for 49 years, almost without interruption, I have been in the restaurant business; the hospitality industry is my life. Layer on the fact that I came up at a time when you learned the classics backwards and forwards to begin, and then I discovered on my own by traveling many times around the world (before my TV career) that it was culinary exclusionism at best, culinary racism at worst, to place foods of western Europe above Chinese or Mexican cuisine, for example. In fact, those two are far and away the greatest global cuisines for depth and breadth. So here I am now refocusing my efforts to teach people about what makes Senegalese Jollof rice different from other versions from other countries, or what the history is of Lobster Amorcaine (it’s not Americaine) versus Lobster Newburg. And why is sheng jian bao a whole different ball game than xiao long bao? The classics are my latest obsession and my current craving is for a true Veal Prince Orlov, done with a whole stuffed breast of veal and a soubise.
AUTHOR
Elizabeth Hazard is a writer, producer and photography editor. Her work has appeared in various publications and she writes frequently about art, culture, fashion and history.
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