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Texas Monthly food editor Pat Sharpe: What’s in Your Fridge Friday?
The James Beard-nominated chef knows that Sharpe is not only a James Beard-winning writer (she won for her 2005 story “Confessions of a Skinny Bitch”), but she’s also one of the most respected restaurant critics in the country. She’s been writing (and now blogging) about food for Texas Monthly magazine for longer than many of the up-and-coming chefs she writes about have been alive, and from her elegant writing style, it’s clear that food is more than just about how good (or bad) a dish tastes.
As you can imagine for someone who eats out as much as she does, Sharpe’s fridge is sparse, yet calculated. She’s been devouring hamburgers across the state for Texas Monthly’s August cover story, but in a few weeks, you can read an article she wrote about New Zion Missionary Baptist Church’s barbecue joint in Huntsville for Saveur’s June/July issue, which is dedicated to Texas.
(Full disclosure that’s going to sound like bragging: Who knows if I would have ever gotten in to food writing if not for Sharpe. Just before graduating from Mizzou, I was her intern, calling up cafes specializing in home-style food and sorting through reviews by former Statesman critic Dale Rice and Houston Chronicle critic Alison Cook. My first, albeit short, glimpse at the world of food writing. Thanks, Pat.)
What three things are always in you fridge? whole milk, almonds, some form of take-out from Mandola’s Italian Market (frequently Sicilian tomato salad)
What’s your favorite condiment? pico de gallo
What restaurant dish do you most wish you could recreate at home? Dough Pizzeria’s heavenly house-made mozzarella cheese (they’re in San Antonio and worth a trip)
I’m always on the hunt for interesting refrigerators. If you want to show off yours, take a photo of it (please resist the urge to clean or rearrange) and send it to abroyles@statesman.com.
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By Kerri Holden
May 22, 2009 2:51 PM | Link to this
Curious why she refrigerates almonds? I’ve never heard of that…