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dining out

Dish

Published Thursday, 26-Jan-2006 in issue 944

Ted Allen

Food and wine specialist on “Queer Eye”

New York City

Donates to the ACLU, The Point Foundation, The Center on Halsted, HRC, Empire State Pride Agenda and Gender PAC

What is currently your favorite eatery?

The Red Cat, on 10th Avenue at 22nd Street in N.Y.C.

Do you have a favorite dish from any San Diego restaurant?

This will be my first trip to San Diego since I was 15 and on my way to Tijuana, so the last thing I probably ate there was at Denny’s. A turkey club or a Grand Slam breakfast, probably.

What is your favorite lunch spot?

See above.

How often do you cook at home?

Probably two nights a week when we’re shooting, if I’m lucky. Tonight I made a chili-rubbed pork tenderloin with black bean pico de gallo on a bed of arugula.

Do you prefer cooking with others or banish all human life from your kitchen?

I like cooking with some others and involving friends in the dinner fixins, but they need to stake out their own little chunk of counter space, and stay the hell outta my way.

Name three things that are always in your refrigerator/freezer.

Colmans Mustard, Robert Mondavi Private Selection sauvignon blanc and aged gouda.

Name three people, living or dead, you’d most like to invite to a dinner party.

Andrew Shue, Courtney Thorne-Smith and Jack Wagner.