Sometime last fall, I was clicking through the TV channels when I came upon something very, very strange on the Cooking Channel: a tough blonde chick with black nails, tons of jewelry and a Canadian-Italian accent whipping up fried peppers with onion dip. The set was garish, her hair was perfect, and there was a segment by a shirtless bodybuilder named Hans. Bitchin' Kitchen was like no other cooking show I had ever seen, a cross between Guy's Big Bite, Jersey Shore, and Pee Wee's Playhouse. Mystified, I tweeted, "Is this show for real?" and was hit with a barrage of comments from Bitchin' Kitchen loyalists, including the host, Nadia G. (or one of her social media minions), who told me it is about "having a good time and celebrating life with food." Huh. So I kept watching, trying to figure it out. Was it all a big joke? And slowly, like all guilty pleasure TV shows, I fell in love. (And so did my husband, needless to say.) Bitchin' Kitchen is adorable in its own weird way. Nadia runs around her set in towering heels, "schaffing" things into pans while she dishes about in-laws and breakups in a constant array of surprising outfits. There is the occasional music segment, a bit of stand up comedy, and oh, yes, recipes. Things like sex-life saving Shepherd's pie and one-night-stand breakfast. It's silly, it's irreverent, and it's something completely different in the often formulaic world of food television.
Lucky for us, Nadia G. is here today to share her thoughts on dinner parties (and other favorite things like soy pudding and Motorhead). Enjoy!
1. Name, occupation, and city
Nadia G, writer, creator, and hostess of Bitchin' Kitchen, Montreal QC.
2. When was the last time you threw a dinner party, and who was invited?
Over the holidays I threw a big Christmas dinner party for my crew. Our social media ninjas
were there, the TV crew, Panos and Hans, some close friends. I work with people I love, so it didn't have a nerdy "office party" feel. Plus, I whipped up smoked turkey, my pancetta-chestnut stuffing, and lots of mulled wine...tsaketa. You can't go wrong with that.
3. What is the best menu you've ever made for company?
One of my favorites: organic baby arugula and blueberry salad, tossed with a maple-balsamic dressing. A main of gnocchi poutine: crisped homemade potato gnocchi, topped with melted fresh cheese curds, smothered in rich beef gravy. For dessert: milk chocolate and nougat fondue served with candied Seville orange rinds and homemade biscotti bites. (With espresso, of course.)
4. What's your preference: wine, beer, cocktails?
I'm more into wine and cocktails. I'll drink beer occasionally, but much prefer a full-bodied white/amber wine or vodka-rocks.
5. What's your favorite dinner party soundtrack?
Although I love dirty rock 'n' roll, Motorhead can be a bit, umm, aggressive for a dinner party, hehe. I usually opt for La Roux, Santigold, Richard Cheese... Fun stuff that keeps the energy up, and the convo going (aka: audible.)
6. Some friends are coming over for a last-minute dinner. What do you make?
I'd whip up a simple spaghetti aglio-olio, and add whatever is handy: fresh cherry tomatoes, spinach, throw in some feta, a coupla minced olives...
7. Do you usually cook everything yourself, or do you have help?
I pretty much do all the cooking. But I LOVE eating out as well, it's inspiring to see what other chefs are cooking up, it expands the palate (although ditto for the waistline).
8. Do you ever buy store-bought food, or is everything on your table made from scratch?
Most of what I make is from scratch, but there are a few items I buy pre-made: organic stocks, canned beans, jams... and soy chocolate pudding. Not a huge fan of soy milk, but for some reason they sucked me in with the pudding.
9. What do you like to serve for dessert?
My Key lime habanero cheesecake is always a winner. It's light yet creamy, spicy, sweet and tangy...what more could a girl ask for? OK, maybe some Swarovski-encrusted
Louboutins, but I digress..
10. If you could invite anyone over for dinner (living or dead), who would it be?
Chris Farley, Chelsea Handler, and Batali (if he promises to make his calamari with spicy tomato sauce and dried currants). Oh, and Will Ferrell. Definitely Will Ferrell.
[Photo: Courtesy of Bitchin' Kitchen]
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