Food Network addicts are familiar with the faces in front of the cameras, but there’s lots of hidden talent 
behind the scenes.
Katherine Alford, this week’s Guest Foodie, joined Food Network in 2000. She was recently promoted to senior vice president (SVP) of Culinary, overseeing the busy Test Kitchens, developing recipes for Food Network Magazine, cookbooks, network shows, promotional initiatives, and both FoodNetwork.com and CookingChannel.com. In addition Katherine, oversees their airport and sports stadium restaurants, product line at Kohl’s, events and their wine Entwine. This is some busy lady!
Katherine did, though, find the time to respond to our fun questions. What follows are her responses:
Which food product or gadget would you never give up? Tomatoes, they are my ultimate comfort food and they are so versatile. Hi, low, raw cooked, and the ultimate sandwich. I even love a green tomato pie.
What do you like to serve when you entertain? I love to play, experiment when I entertain. (I know all the 
pros tell you not to.) I may be inspired by what’s in the farmers market, or by a cookbook I am reading, or crave one of the wonderful recipes from that our test kitchen creates Food Network Magazine or FoodNetwork.com So now everything is with plums, tomatoes, and last of local berries and corn. But always casual and family style. I also try to make sure I have something for everyone so often a meat and a fish and at least two to three vegetable options. I love vegetables in all varieties, styles and flavors.
Describe your “last meal?” Oysters, BLT made with the best of each of those ingredients, a selection of fabulous cheeses with fresh figs and sourdough bread, an Apple Charlotte with ice cream, and a taste of chocolate. That’s a lot of bread – staff of life huh? I love great bread! But then again I think about all my favorite Mexican dishes and Chinese food, and Middle Eastern and so many more. Can I be a cat with nine lives? Then I can have multiple last meals!
What food is your secret guilty pleasure? I try never to feel guilty about eating.
What is your go-to neighborhood restaurant? There was a spot in my neighborhood that I loved to go to that was my go to spot. It was Meze inspired small plates: great grilled octopus and nice wine list and classic cocktail. They just redid their menu so I am in a panic. But Food Network is in Chelsea Market and all the vendors are a great resource for fabulous weeknight spreads.
What is one food product most people don’t know about, but should? I love to buy great prepared mole’s or top quality dried chili pastes. I get great mole paste at a little store in the Mexican neighborhood in Harlem or from Kalustiyan online. I use them for chilis, enchiladas, a mole quesadillas. They are a huge huge time saver and really quite good. Also Asian fish sauce – it a hot ingredient right now – but think it as instant umami and not just for South East Asian cooking. Add a little to a tomato sauce and its great.
Describe your worst kitchen disaster and how (if possible) you saved it: When I worked in a 4-star restaurant, I was taking a large pan of terrine out of a high oven and I poured all the hot water in the ban marie down my chest. It was enough of a pro not to drop my terrines on the floor, before a showered myself with all the ice from the ice machine. The food always came first!
– bonnie
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