I feel like I’ve known Anthony Dias Blue my entire adult life, as I always listened to his WCBS radio (NYC) spot about food and wine. I’d recognize that voice anywhere. In 2001, he received a James Beard Award for the radio spot. His The Blue Lifestyle Minute — as the spot is called — is also heard on KNX (AM) 1070.

You might also recognize his name from either Food & Wine or Food & Wine magazines — he was the West Coast Editor of the former, Wine and Spirits Editor of the latter — or from The Tasting Panel magazine or The Sommelier Journal, as he’s Editor-in-Chief of both.

His name is associated with libations world wide, as he also runs the San Francisco International Wine Competition, the largest international wine competition in the US and the San Francisco World Spirits Competition, the largest spirits competition in the United States and second largest spirits competition in the world.

I caught up with him recently and asked him our Guest Foodie questions; his responses follow.

– bonnie

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Which food product or gadget would you never give up? Eggs, cheese, pork. My blender.

What do you like to serve when you entertain? Strangely enough I like to do something I’ve never done before. It can be a real adventure. Most recently I made papoutsaki, Greek “slippers” – hollowed out eggplants filled with lamb, spices and béchamel sauce. It was a huge hit. Paso Robles Syrah.

Describe your “last meal?” Caviar, white truffle agnolotti, duck confit, porchetta. Montrachet, Le Corton.

What food is your secret guilty pleasure? Good, crusty bread. Langer’s hot pastrami on rye.

What is your go-to neighborhood restaurant? Probably Toscana in Brentwood, but I really don’t have a go-to restaurant since I review restaurants on KNX and have to keep trying new places.

What is one food product most people don’t know about, but should?   Bottarga. It’s killer with pasta.

Describe your worst kitchen disaster and how (if possible) you saved it:  I tried to roast a duck to impress a date. I didn’t use a rack and it ended up swimming in fat. We ordered in Chinese.

Who was your most influential mentor? Bill Garry, my wonderful editor at Bon Appétit.

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